3 Great Antidotes to the Boring Summer Salad
For me, spring and summer scream salad. It goes beyond eating healthy to look good on the beach. After emerging from the sticky, crowded subway station into the humid New York City air, I just don’t want to sit down to a heavy meal. Salads are light, refreshing and look beautiful when made with vibrant vegetables.
The great thing about salads is their versatility. Really anything can be a salad ingredient, and with the right combination of foods a salad can stand alone as a main dish.
Keeping salad boredom at bay, though, requires some creativity. I usually make classic tossed veggie salads, so this time I experimented with a grain-based salad and a composed salad, in which the ingredients are placed next to each other, not mixed together.
It’s a great idea to buy produce in season, when fruits and veggies are at their freshest. These salads incorporate some of May and June’s seasonal ingredients, like asparagus, peas, artichokes, strawberries and spinach. I started simple, with an easy, fruity tossed salad.
Spinach Salad With Strawberries and Feta
2 cups baby spinach
¼ cup feta cheese, crumbled
½ cup strawberries, sliced
1 tablespoon walnuts, chopped
Simply put all ingredients in a large bowl, and mix! A simple dressing is all you need — I used a classic olive oil and balsamic vinegar mix.
My other salad recipes:
–
– Spring Seasonal Composed Salad
Jean Hanks is the Forward’s food intern.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO