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Fresh Easy Summer Salads

Updated on February 4, 2016
Elsie Hagley profile image

Elsie has been cooking for sixty years and has many recipes. I'm sharing some with you, some are my mothers recipes, hope you enjoy baking.

Fresh Mixed Salad

Image Credit - by KEKO64 http://www.freedigitalphotos.net/
Image Credit - by KEKO64 http://www.freedigitalphotos.net/

Fresh Summer Salad Meals

Fresh easy non-cook summer recipes, I just love them.

In the southern hemisphere it is winter, not salad time but I still enjoy a nice crisp salad on a sunny day, while in the northern hemisphere summer is here, still anytime of the year is time to enjoy those cool crisp salads, that word summer sound good to me, had enough of the wet cold weather of winter.

Having some salads from freshly grown vegetables from the warmer climates of New Zealand, we do have a lot of imported fresh vegetables that are available all the year round.

It's nice to have a salad with your meal it's healthy, actually I do enjoy a salad any time of the year.

So here's a few recipes some require no cooking and can be prepared in a few minutes.

There are many times during the summer when no-cook meals are the way to go like if you're away camping and don't have great facilities for cooking. Or maybe it's too hot to cook, so eat fresh and dine in the evening setting sun.

By combining no-cook salad recipes that are fuss-free, without losing sight of how you can use those summer care-free days and still have a creative healthy meal prepared.

Greek Pasta Summer Salad (vegetarian & vegan use wheat pasta)

Summer Salads

I have selected recipes with new ideas, which are coming available all the time, for a fresh salad or salad dressing, that will make the dish or in some cases will not agree with your taste buds.

Summer salads are a meal most people can't resist, and they are easy, if there is one vegetable you don't like well leave it out, no one will probably even miss it.

Yes salad are easy a little of this and a little of that and you have a new recipe. That sound great to me.

I have never found a fresh salad refused by anyone yet, they all enjoy new favours and usually want the recipe.

What makes a salad?

Salad's are a celebration of the season’s freshest offerings and when tossed in delicious dressings, their flavors and textures come alive to enjoy.

Heart Healthy Recipe - Summer Salad Dressings

Season these dishes well, as chilling can deaden the taste of food.

Or better still, serve no-cook salad meals at room temperature.

Tuna courgette crispy noodle salad. Photo Credit - Elsie Hagley
Tuna courgette crispy noodle salad. Photo Credit - Elsie Hagley
  • Prep time: 10 min
  • Ready in: 10 min
  • Yields: 4

Tuna Courgette Crispy Noodle Salad

  • 3 courgettes, cut in long thin strips
  • 4 spring onions, finely sliced on an angle
  • 425 grams can tuna in spring water, drained and flaked
  • 150 grams packet crispy noodles
  • limes, halved to serve
  • GINGER DRESSING:
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 cm pieces fresh ginger, peeled and grated
  • 1/2 cup coriander, chopped

Instructions

  1. Make dressing by combining soy sauce, sesame oil, ginger and coriander in a small bowl.
  2. Place salad ingredients together in a bowl.
  3. Pour dressing over salad and toss well.
  4. Serve immediately or noodles will lose their crispness.
  5. Serve with lime halves on the side to squeeze over.
5 stars from 1 rating of Tuna Courgette and Crispy Noodle Salad
Salami burghul raw vegetable salad. Photo Credit - Elise Hagley
Salami burghul raw vegetable salad. Photo Credit - Elise Hagley
  • Prep time: 30 min
  • Ready in: 30 min
  • Yields: 4

Salami Burghul and Raw Vegetable Salad

  • 1 cup burghul
  • 200 grams salami, sliced and cut in strips
  • 2 carrots, peeled and grated
  • 2 sticks celery, finely sliced
  • 1/2 telegraph cucumber, diced with seeds removed
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chives, chopped
  • 2 cloves garlic, crushed
  • 1 lemon, squeeze the juice
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Place Burghul in a large bowl and cover with plenty of boiling water.
  2. Leave to soak and soften for 30 mins while you prepare the vegetables.
  3. Rinse burghul under cold water to cool. Drain well.
  4. Add salami, vegetables, parsley, chives, garlic, lemon juice and oil,season with salt and pepper to taste.
  5. Toss well and serve.

What is Burghul?

Burghul, also known as bulghur wheat, is a “rice staple” used in meals from the middle-east in ways similar to couscous.

Credit for What is Burghul?

Lemony roast chicken slaw. Photo Credit - Elsie Hagley
Lemony roast chicken slaw. Photo Credit - Elsie Hagley

Lemony Roast Chicken Slaw

A chicken salad like this one is a great way to extend a cooked chicken to feed a crowd.

  • Prep time: 10 min
  • Ready in: 10 min
  • Yields: 6

Ingredients

  • 1 purchased rotisserie chicken
  • 2 carrots peeled
  • 1/2 cabbage
  • 1 red pepper finely sliced with seeds removed
  • 3 tbsp mint leaves chopped
  • DRESSING: Juice of 2 lemons
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tbsp fresh parsley chopped

Instructions

  1. Remove chicken flesh from bones-discard skin and bones.
  2. Shred or slice chicken flesh into bite-sized pieces.
  3. Cut carrots in half length ways, then thinly slice on an angle.
  4. Coarsely shred cabbage.
  5. Combine all salad ingredients together in a large bowl.
  6. Whisk dressing together and season with salt and pepper to taste.
  7. Pour dressing over salad, toss well and serve.

About the above video - Greek Style Salad, it's really simple to make, so full of flavor and beautiful colors, it makes the perfect lunch for any kind of diet, and if you serve it with your favorite lean meat, you will have a very healthy and nutritious dinner! Enjoy!Greek Style Salad, it's really simple to make, so full of flavor and beautiful colors, it makes the perfect lunch for any kind of diet, and if you serve it with your favorite lean meat, you will have a very healthy and nutritious dinner! Enjoy!

Mixed bean tomato feta salad. Photo Credit - Elsie Hagley
Mixed bean tomato feta salad. Photo Credit - Elsie Hagley
  • Prep time: 5 min
  • Ready in: 5 min
  • Yields: 4

Mixed Beans, Tomato and Feta Salad

  • 2 x 400g cans mixed beans
  • 6 small tomatoes, cut in wedges
  • 1/2 cup sun-dried tomatoes, cut in strips
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 10 g feta cheese, cubed
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Rinse canned beans and drain well. Place in a bowl with tomato wedges and sun dried tomatoes.
  2. Drizzle with balsamic and oil, season with salt and pepper and toss well.
  3. Serve scattered with feta and basil.
Smoked fish on pide with hummus. Photo Credit - Elsie Hagley
Smoked fish on pide with hummus. Photo Credit - Elsie Hagley

Smoked Fish on Pide with Hummus

Pide is a Turkish type of flat bread which is now available in NZ.

If you can't find pide, either pita pockets, focaccia or panini bread, or even bread rolls, would make good substitutes.

  • Prep time: 10 min
  • Ready in: 10 min
  • Yields: 4

Ingredients

  • 400 grams smoked fish, skin and bones removed
  • 1 avocado, peeled and diced
  • 1 cup cherry tomatoes, quartered
  • 4 gherkins, roughly chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 4 individual pide loaves
  • 100 g baby rocket leaves
  • 1/4 cup hummus

Instructions

  1. Break up smoked fish flesh into bite-sized pieces and place in a bowl with avocado, cherry tomatoes, gherkins, lemon juice and olive oil.
  2. Season with salt and pepper and toss together well.
  3. Split pide loaves in half.
  4. Scatter base with rocket leaves, then pile the smoked fish mixture on top.
  5. Top with spoonfuls of hummus and extra rocket leaves and sandwich together with pide.
Home made hummus. Photo Credit - Elsie Hagley
Home made hummus. Photo Credit - Elsie Hagley

How to Make Home Made Hummus

While it's easy to buy hummus these days, it's very satisfying to make up an extra-delicious home made batch of this creamy Middle Eastern Dip.

Tahini is a thick paste of sesame seeds.

You can buy it at a supermarket or a health food store.

  • Prep time: 5 min
  • Ready in: 5 min
  • Yields: makes 1 1/2 cups

Ingredients

  • 400 gram tinned chickpeas
  • 3 cloves garlic, peeled
  • 1 tbsp tahini paste
  • 1-2 lemons, juice to taste
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • Pinch of paprika to garnish

Instructions

  1. Rinse the chickpeas well under cold running water.
  2. Drain well and place in the bowl of a food processor with garlic and tahini.
  3. Process to chop.
  4. Add the juice of one lemon and process to combine.
  5. With the motor running, slowly add the olive oil in a thin and steady stream until the mixture is a smooth paste.
  6. Season with salt and pepper to taste and add more lemon juice if necessary, to get hummus to desired taste or consistency.
  7. Serve in a bowl sprinkled with a little paprika.

Tips for hummus

Serve hummus as a dip with fresh or toasted pita bread.

Hummus can also make a tasty sauce for chicken or barbecue meat, a dressing for salad or can be used as a

sandwich spread in place of mayonnaise.

© 2011 Elsie Hagley

Do you like eating summer salads - Or Would You Rather Have A Cooked Main Meal In Summer

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    • Elsie Hagley profile image
      Author

      Elsie Hagley 2 years ago from New Zealand

      RainTreeAnnie: Thanks for sharing this article with your readers.

      Glad you liked these recipes, actually it is summer now here in New Zealand, I have forgotten about these, I think the Tuna Courgette Crispy Noodle Salad will be nice for my tea tonight and I have all the ingredients.

      Good I have tea sorted, so hot here, we haven't had rain in four weeks and there's a storm brewing outside, very mugey, hope you are all nice and warm in the UK.

    • RaintreeAnnie profile image

      RaintreeAnnie 2 years ago from UK

      I love summer salads so going to keep this handy for when summer comes. Its always good to try different recipes and these sound delicious.

    • Elsie Hagley profile image
      Author

      Elsie Hagley 2 years ago from New Zealand

      @SamanthaHaupt: Thanks for visiting and commenting. I'm a lover of salads, today you can just about use anything in creating a refreshing dish, complete change to the salads my mother used to make 50 years ago.

    • profile image

      SamanthaHaupt 2 years ago

      Salads are always great during the summer. Thanks for the recipes, they look delicious!

    • Elsie Hagley profile image
      Author

      Elsie Hagley 2 years ago from New Zealand

      @ecogranny: Thanks for stopping by and commenting. Even thought it is winter in N Z, I still buy fruit and vegetables for salads a nice quick meal when returning home after feeding all the animals and great to keep us healthy.

    • ecogranny profile image

      Kathryn Grace 2 years ago from San Francisco

      We eat a lot of salads at our house. They make for a quick, easy, healthful supper, easy to digest. The colors and textures are so pleasing to the eye as well as to the palate. Thanks for sharing all your recipes. I had never heard of pide, so thank you too for introducing something new. Stay warm!

    • profile image

      scss 5 years ago

      Last summer I started to eat Raw diet, and will again now the weather is warming up, so I'm always looking for new fresh veggie combinations - thanks!

      Helene Malmsio

    • verkeerd profile image

      verkeerd 5 years ago

      I sure like salads, they're healthy and don't make my kitchen even hotter! I'll try the hummus recipe, I'm sure it will be yummy!

    • profile image

      TopTenLists 5 years ago

      love summer salads.

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