Hearty Summer Salads

This summer The OB is on the hunt for tasty, healthy recipes – and with the help of some of our favourite food bloggers, we hope to keep your mouth watering and body feeling great!
Now if you’re anything like me, taste is practically just as important as nutrition; more important, perhaps, is my need to feel like I’ve eaten something worthwhile! That’s why in this Salad Series I’ve selected three hearty salads (that I will be trying!) full of taste that can sustain me throughout the day/evening.
I’ll probably tweak a few ingredients, as I normally do, but let me know if you try any of these!
Many thanks to Pinch of Yum for her amazing recipes – and fun narratives!
Check her out 🙂

Rainbow Chicken Salad with Almond Honey Mustard Dressing

“How do you feel about fruit in your salad?” – Read more! Author: Pinch of Yum (No copyright infringement intended)
Ingredients
For the Salad

  • 2 teaspoons olive oil
  • 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 cups grapes, halved
  • 1 cup fresh blueberries
  • 3 cups curly lettuce, chopped
  • ½ cup feta cheese
  • ½ cup almonds, chopped or crushed

For the Dressing

  • 3 tablespoons almond butter
  • 1 tablespoon olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons water
  • 1 tablespoon stoneground mustard
  • ½ tablespoon raw honey
  • ¼ teaspoon salt, more to taste
  • ½ teaspoon garlic

Instructions
Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
Notes
After snapping these photos, I threw some crumbled crispy onions on top for a little extra crunch and flavor. Bjork just about died of happiness.
Recipe & images by Pinch of Yum.

Vietnamese Chicken Salad with Rice Noodles

   “This salad is the flavour bomb of my life…” Read more! Author: Pinch of Yum (No copyright infringement intended)
Ingredients
For the Dressing

  • 3 serrano peppers
  • 4 cloves garlic
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 4 tablespoons fish sauce
  • 6 tablespoons lime juice
  • 6 tablespoons vegetable oil

For the Salad

  • 1 lb. boneless skinless chicken breasts
  • 6 ounces rice noodles
  • 4 large carrots, peeled
  • 8-10 full leaves of green cabbage
  • one large handful of each — cilantro leaves, mint leaves, and green onions

Instructions
DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.
Notes
I loved the little bite of heat with this recipe! I would describe it as mild++. But if you are nervous about the level of spiciness, just remove the ribs and seeds before adding the peppers to the dressing.
If you’re assembling the recipe ahead of time, I would suggest keeping the veggies separate from the dressing, and tossing it together just before serving.
Recipe & images by Pinch of Yum

Quinoa Salad with Honey Lemon Vinaigrette

   “Now think about yourself eating those ingredients and feeling healthy and happy and full…” Read more! Author: Pinch of Yum (No copyright infringement intended)
Ingredients
For the salad

  • 1 cup uncooked quinoa
  • 2-3 cups frozen peas
  • ½ cup feta cheese
  • 6 slices bacon, cooked and crumbled
  • ½ cup freshly chopped basil and cilantro
  • ½ cup almonds, pulsed in a food processor until crushed

For the dressing

  • ⅓ cup freshly squeezed lemon juice (1-2 large juicy lemons)
  • ⅓ cup olive oil
  • ¼ teaspoon salt (more to taste)
  • a few tablespoons honey (I did 3, but adjust to taste)

Instructions
Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.
Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!
Notes
The tossed salad can be kept for up to two days without getting weird – it actually soaks up the dressing, and it works great to toss the leftovers with fresh greens. Also, in my opinion, you can never have too much fresh herb-age and mint would be a great addition.
Recipe & images by Pinch of Yum

Joanna

Editor in Chief for Hello ÒRÉ Food-lover, avid shopper and explorer.

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