Awesome Summer Salads that Skip the Lettuce
by Sara Levine
Ina Garten’s Guacamole Salad. Photo: Food Network
At this point in the summer, you might be experiencing salad fatigue. But before you abandon your go-to no-cook meal entirely, try a new spin on it. Lettuce-free salads can be a refreshing, crunchy change — and you can dress them and pack them for lunch without any worry about wilting. Unlike their leafy friends, these salads taste even better after a few hours of marinating in vinaigrette.
Guacamole Salad
Ina uses all of the ingredients in a traditional guacamole — plus black beans for protein — and instead of mashing them, she chops them up and tosses them together for this super-colorful, satisfying salad.
The classic Italian bread salad, panzanella, uses stale or toasted bread in place of lettuce. In this Latin-accented version, the cubes of bread mingle with tomatoes, charred corn, serrano chiles and cilantro.
Ingredients
4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups)
1 tablespoon balsamic vinegar
Kosher salt
4 ripe tomatoes, chopped and juices reserved
1 clove garlic, minced
2 tablespoons olive oil
3 cups fresh corn kernels
1 serrano chile, stemmed, seeded and thinly sliced
1 medium onion, diced
¼ cup fresh cilantro, chopped
Directions
Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
Put the vinegar, ¼ teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside.
Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.
From Food Network Kitchens
Grilled Vegetable Salad with Feta and Mint
Here’s a great use for leftover grilled vegetables. Chop grilled peppers, zucchini, eggplant or whatever extras you have from the cookout into small pieces, then toss with fresh tomatoes and a tangy vinaigrette. Top with feta and you’ve got a filling and healthy lunch, no lettuce leaves necessary.
RELATED: 11 Cool New Uses for Ice Cube Trays
Forget what you’ve heard about keeping fruits and vegetables separate. Follow our equation for endless refreshing fruit salads, like this beautiful in-season combination of peaches, plums, beefsteak tomatoes (a fruit, technically!) and basil.
For the base of this antioxidant-rich salad, thinly slice carrots into ribbons using a vegetable peeler or mandoline, or break out the spiralizer! Loaded with crunch and natural sweetness, this salad definitely gets better as it sits.
RELATED: You Can Make Amazing Sandwiches Without Any Bread at All
Greek Zoodle Salad
Use that bounty of zucchini and spiralize your way to better “pasta” salads, like this Greek salad-inspired one with feta, onions and tomatoes.
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Healthy, Hearty Dinner Salad Recipes
