Best Summer Garden Salad Recipes

SUMMER GARDEN COUSCOUS SALAD

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

SUMMER GARDEN SALAD

Steps:

• For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
• For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

GARDEN FRESH SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

Steps:

• Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
• Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
• Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
• Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

BREAD-BAKED CHICKEN & SUMMER GARDEN SALAD

Steps:

• To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
• Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels - a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
• Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin - or use a blowtorch if you have one, which would be faster and more even.
• Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.

SUMMER GARDEN COUSCOUS SALAD RECIPE

Steps:

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
• In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
• In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.

PICK 'N' MIX SUMMER GARDEN SALAD

Steps:

• Tear the lettuce into large pieces. Cut the cheese into finger-size pieces, shred spring onions into long strips and halve any large radishes.
• Arrange all the ingredients in separate piles on a platter and let everyone help themselves.

SUMMER GARDEN SALAD

Steps:

• Place tomato and cucumber in a small bowl; add the celery, olives, onion, mint and parsley. Toss to combine., In another small bowl, whisk the oil, vinegar, garlic, salt and pepper; pour over tomato mixture and toss to coat. Divide vegetables between two plates; sprinkle with cheese. Garnish with mint leaves if desired.

SUMMER GARDEN SALAD

Steps:

• In a jar blend vinegar, mustard and garlic. Whisk in oil and season with salt and pepper. Shake well.
• In a large salad bowl combine vegetables (beans - radishes).
• Add dressing and toss.
• Chill at least 1 hour before serving.

SUMMER GARDEN SALAD

Steps:

• Shred or chop ingrediants into a large salad bowl in the order the ingredients are listed so that you end with the flowers. Toss lightly if you like. I've tried this with both a sun-dried tomato vinagrette or a yogurt/poppyseed dressing - either works, but there are probably many other salad dressing/vinagrettes that might work well also.

EASY SUMMER GARDEN SALAD

Steps:

• Mix together 15 minutes or so before serving.