Summer is a wonderful time to gather with friends and to be outside in nature. Here are a few Summer salads for your next picnic or potluck:
Asian Noodle Salad with Sesame Lime Dressing
Lauren, one of our wonderful chefs, is always looking for new and creative ways to make healthy and flavorful dishes.
1 medium-sized butternut squash, peeled and cut into bite-sized pieces (or buy pre-cut)
2 tablespoons olive oil
3-4 radishes washed and de-stemmed
1 box of Brown Rice Noodles
2 cups snow peas, ends pinched off and chopped in thirds
1 cup cucumber, cut into bite-sized pieces
½ cup green onions, thinly sliced
2 tablespoons sesame seeds + some to garnish
½ cup fresh chopped basil
½ teaspoon of salt, less if desired
Sesame Lime Dressing
½ cup fresh squeezed lime juice (3 to 4 limes)
2 tablespoons toasted sesame seed oil
1 tablespoon ume plum vinegar
2 tablespoons tamari
½ teaspoon sea salt
1 tablespoon nutritional yeast
1 . Pre-heat oven to 400 degrees. Line a sheet pan with parchment paper. Toss butternut squash with olive oil and salt and put on sheet pan. Bake for 30 minutes until the squash is tender and slightly golden brown.
2. Slice radishes very very thin, put in a bowl, and cover with cold water to keep them crisp. Add for garnish at the end.
3) Boil noodles, add snow peas to the boiling water and boil with the noodles for the last 2-3. Pour into a strainer and run cold water over snow peas and noodles to stop cooking. When cooled, transfer to a large bowl. Add butternut squash, cucumber sesame seeds, green onion, and basil.
4) In a smaller bowl whisk together all the ingredients for the dressing.
5) Add the dressing to the vegetable mixture and toss the noodle salad to evenly distribute the flavor. Refrigerate for an hour before serving.
Garnish with Radish, Basil, and Green Onion.
Serves 4 to 6; Gluten-free. Adapted from the Mississippi Vegan, Timothy Pakron
Potato Salad with a Twist
Secret ingredients make this potato salad sing!
3 lbs new potatoes, rinsed and quartered
3 bay leaves
1 large onion, chopped
½ cup vegan mayo
¼ cup whole-grain mustard
1 tablespoon apple cider vinegar, plus ½ tablespoon for boiling water
1 large lemon, squeezed
¼ teaspoon cracked black pepper
¼ cup good olive oil (cold pressed)
2 tablespoons nutritional yeast flakes
½ teaspoon sea salt
1 ripe avocado, cut into bite-size pieces
½ cup fresh dill, chopped
Salt and pepper, to taste
- In a large pot, combine potatoes and bay leaves. Add 1 tablespoon of sea salt and 1½ tablespoons apple cider vinegar and cover with water. Cook on medium high heat until the water comes to a boil. Boil for about 10 minutes, or until the potatoes are tender.
- Once the potatoes are tender, strain and remove bay leaves. Let cool completely. Cover and place in the fridge for at least 2 hours or overnight.
- Make the dressing: Pour some olive oil in a skillet, bring to medium heat. Add the onions, sauté about 7-10 minutes, until the onions become tender and caramelized. Remove from heat and set aside.
- In a small bowl, combine the mayo, mustard, apple cider vinegar, fresh lemon juice, black pepper, olive oil, nutritional yeast, and sea salt. Mix well. When the onions are cool, add them to the dressing
- Once the potatoes cool, add the dressing and toss together. Add the avocado and dill. Toss again. Season with salt and pepper to taste.
Serves 4 to 6; Gluten-free
Kale Waldorf Salad
This salad is sweet/tart, lemony, crunchy, and healthy! For best results, use curly kale and sweet/tart apples.
1 bunch of fresh kale- (about 10 cups loose- not packed) For best results, use curly kale (Dino kale can also be used)
1/2 teaspoon of salt
1 apple- (sweet/tart varieties like Pink Lady or Granny Smith work best)
2-3 stalks of celery, cut into1/4 inch slices
1/2 large red pepper, cut into bite-sized chunks
1/2 cup walnuts or almonds- or more to taste
Optional- 1/4 cup of dried cranberries
Juice of 1/2 lemon- or more to taste
1 tablespoon olive oil – or more to taste
Wash the kale and pat it dry, Trim away the stems and spines; then cut the leaves into bite-sized pieces. Sprinkle the kale with the salt, then- with clean hands- massage the salt into the kale for 2-3 minutes or so, until the kale starts to “wilt” and become soft. The volume will decrease by about half. (Taste for saltiness, and if desired, rinse off the salt, but be sure to squeeze the kale dry afterward). Add the cut apples, celery, red pepper, cranberries if desired- and nuts, and stir to combine. Sprinkle with the lemon juice, stir again, and taste to see if you like the amount of lemon. Add more if desired. Drizzle olive oil over the salad- and serve!
Serves 4 to 6; Gluten-free
