When the weather outside is balmy and warm, salads are a great way to serve up something flavorful and healthy — without having to spend hours working over a hot stove. Here are three that we love — one with chicken, one with fish, and one veggie option. What’s your pick?
Above, this savory Summer Anchovy Salad works so well with the season’s gorgeous tomato haul.
Here’s a divine chicken salad that can double as a meal - ”I like my salads to be meals,” says food editor Gina Marie Miraglia Eriquez, who developed these recipes. “Lots of fresh everything.”
For a light, colorful (beautiful) vegetable salad to sit alongside supper, why not check out this Shaved Summer Squash dish - ”We make this salad when it’s hot on the farm and we’re in the mood for something refreshing.”
SHAVED SUMMER SQUASH SALAD
"We make this salad when it’s hot on the farm and we’re in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA
- 3 tablespoons whole almonds
- 1 pound summer squash (a mix of green and yellow)
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 minced garlic clove
- Kosher salt and freshly ground black pepper
- Baby arugula
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.