It’s summertime and the eating is light! Besides, who wants to slave over a hot stove or oven when the temps outside are high? Not you! Easy, breezy in the kitchen is the way to go on those scorching hot days. We have a few go-to salads that will simplify your summer meals and make your tummies feel oh-so-satisfied!
Shrimp and Avocado Olé Salad
Ingredients:
1 tablespoon olive oil
2 large limes (juice from limes)
½ cup chopped red onion
Salt (to taste) ½ teaspoon of garlic powder
Fresh ground pepper (to taste)
½ teaspoon celery salt
1 cup cucumbers, diced
1 lb. cooked shrimp, peeled, deveined and chopped
1 cup fresh tomato, diced
1 avocado, peeled and diced
3 tablespoons chopped fresh cilantro Romaine lettuce
Directions:
- In a small bowl combine red onion, lime juice, olive oil, celery salt, salt, garlic powder and pepper and let stand for about 10 minutes in the fridge.
- Next combine chopped shrimp, avocado, tomato, cucumbers, cilantro, and lettuce. Drizzle dressing over mixture and gently toss once more to evenly coat.
Serve chilled.
Mac Daddy Macaroni Salad
Ingredients:
8 oz. elbow macaroni
½ cup mayonnaise
¼ cup sour cream
2 tablespoons fresh lime juice
Kosher salt (to taste)
½ teaspoon of onion powder
¼ cup red onion finely chopped
Fresh ground pepper (to taste)
2 small bell peppers finely chopped (1 of each–red, yellow)
2 stalks of celery, finely chopped
1 15 oz. can of black or red kidney beans
1 tablespoon of sweet relish
1 small can of corn
½ cup roughly chopped fresh cilantro
1 small jalapeño finely chopped
1 large diced beefsteak tomato
Directions:
- Cook the pasta according to package directions. Drain and run under cold water to cool.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, Kosher salt, onion powder and fresh ground pepper.
- Add the cooled macaroni and toss to coat. Gently fold in the tomato, peppers, celery, corn, beans, red onion, sweet relish, cilantro, and jalapeño.
Serve chilled.
Chilled Mediterranean Salad
½ can of artichokes, chopped ½ can of red kidney beans (or black beans if you prefer) ½ can of garbanzo beans ½ red bell pepper, chopped ½ yellow bell pepper, chopped ½ green bell pepper, chopped 1½ cups celery, chopped 1 cucumber, diced 1 cup of canned beets or fresh, sliced ½ cup Feta cheese, crumbled ¼ cup sesame seeds 1 whole lemon (juice from lemon) ½ cup balsamic vinegar ½ cup extra virgin olive oil 1 c. cherry tomatoes, halved 1 c. white mushrooms, washed, chopped Add salt and pepper to taste
Directions:
Place all vegetables in a large mixing bowl, add cheese, lemon juice, sesame seeds, vinegar, olive oil and gently toss. Feel free to add ingredients like diced chicken, steak or even salmon.
Serve chilled.
