Summer Salads

Summer is salad season.  And I firmly believe salad counts as a meal.  I pack it for lunch on the regular.  But, leaf salad gets a little boring and creamy pasta salads are tasty but they aren't exactly on the nutritional up and up.  So, I'm always on the look out for more healthy choices that still taste delish.  Here are three I've been eating this summer.

Kale Blueberry Salad

Kale Salad with Blueberries from Natasha's Kitchen.  I've never been a big lover of kale.  But this recipe makes it so flavorful,and softened it up just enough that it converted me.  The blueberries and dried cranberries give it a hint of sweet, the slivered almonds and carrots- a little crunch, and the apple cider vinaigrette pulls it all together.  Note, her original recipe doesn't call for almonds, but like I said, I think they add a little extra crunch.  Just, add them at the end with the blueberries and onion.  And you have to make sure you let it sit a couple hours so the flavors meld.

Caprese Salad

Caprese Salad is one I've been making for years.  It's easy to make.  Traditionally Caprese is made with Roma tomatoes but I like to cut up a pint of cherry tomatoes, toss in some basil leaves, and take a cup of mozzarella pearls or a mozzarella ball and cut it into chunks, then toss with a little balsamic vinegar and olive oil and add a little fresh sea salt.  You can eat it right then and there, or it'll keep nice in the fridge for a day or two, but to be honest, I don't think I've ever had any last that long.

Artichoke Rice Salad

This Artichoke Rice Salad may not look like much but it's pretty tasty.  I made mine with red rice.  And I use whatever color pepper  I have on hand.  The recipe says let it sit for three hours.  But I think it's better if you let it sit overnight and really give the flavors a chance to develop.  And don't skip on the fresh parsley.  It really does add to the salad. 

 So there you have it, my three salad champions of the summer.  Got a recipe to share?  Put the link in the comments.