Recipe: Sweet and Green Summer Salad
There’s nothing wrong with keeping it simple, but sometimes, you just need a recipe that elevates a basic meal. This sweet and green summer salad is an easy way to serve popular ingredients in a new way. It covers all the bases for a stellar side dish – crunchy, chewy, creamy, sweet, salty, and satisfying. Additionally, it’s worth mentioning the abundance of fiber and healthy fats present in this dish thanks to the nutrient-packed berries, avocado, edamame, and cucumbers!
This salad really could be the star of the meal, paired with your favorite summer protein – such as pan-seared shrimp, fish, grilled chicken, or pork tenderloin. To make it a vegetarian meal, serve with grilled tofu and top with your favorite nuts or seeds as a fabulous meal for two. Don’t overlook the power of a hearty salad to transform a go-to meal into anything but basic!
Sweet and Green Summer Salad
Serves 3-4
Ingredients:
Salad
- 1 1/2 C shelled edamame (thawed, if frozen)
- 10 oz small strawberries, cut in half or quarters
- 2 small to medium, ripe but firm avocados, cubed
- 2 large cucumbers, peeled and cut into quarters
- 1/3 C red onion, chopped
- 4 oz crumbled feta
- Fresh basil leaves, for garnish
Basic balsamic dressing
- 1/4 C extra-virgin olive oil
- 1/4 C balsamic vinegar
- 4 tsp Tamari or soy sauce
- 1 tsp pure maple syrup or honey
Directions:
- Add all salad ingredients to a large mixing bowl.
- In a small jar, combine dressing ingredients and cover tightly with a lid. Shake vigorously to thoroughly combine. Pour dressing over the salad in a large bowl. Gently stir salad until coated with dressing.
- Enjoy salad at room temperature or chilled. Store in refrigerator in an airtight container. Salad is best shortly after preparation; however will remain delicious for up to 24 hours if stored properly in the refrigerator. If preparing in advance, add avocado just prior to serving to minimize browning.
Swaps:
- For the edamame: chickpeas
- For the strawberries: peaches, blueberries
- For the red onion: green onion
- For the feta: goat cheese or omit
- For the soy sauce: coconut aminos
Recipe modified from UpBeetAndKaleingIt
