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10 Delicious Summer Salads!

Summer is hitting hard!, so we like to simplify things a little bit in the kitchen and make effortles but delicious fresh salads to eat anytime of the day. Also is season of the most fresh and juicy fruits, so let's take advantage on that! Here's some inspo!

1. Grilled Peach, Blueberry and Goat Cheese Arugula Salad


For the Dressing: 4 tablespoons olive oil 2 tablespoons white or golden balsamic vinegar 1 teaspoon honey Sea salt and crushed black pepper, to taste

For the Salad: 3 ripe peaches, cut in half, pits removed Fresh arugula (about 8-10 cups) 1 cup fresh blueberries 1/3 cup Marcona almonds or regular almonds 2 oz fresh goat cheese


1. First, make the dressing. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.

2. Lightly brush the peach halves with the dressing. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.

3. Place arugula, sliced grilled peaches, blueberries, almonds, and fresh goat cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

2. Avocado Capresse Salad


2 cups fresh arugula

½ avocado, pitted and sliced

3 slices fresh mozzarella cheese

fresh basil leaves

1 tablespoon extra virgin olive oil (I prefer the fruitiest, lightest flavored)

1½ teaspoons balsamic vinegar

generous pinch of sugar or dollop of honey

kosher salt and freshly ground black pepper


Assemble the arugula, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.

3. Nuts about berries salad


Fresh spinach

Fresh strawberries (cut)

Fresh blackberries

Fresh raspberries

*Cinnamon sugared almonds:*

1/2 cup sliced almonds

2 TB sugar

2 TB brown sugar

1 tsp cinnamon

*Poppyseed dressing:*

11/8 cup olive oil

1/3 cup red wine vinegar

1/2 cup sugar

3/4 tsp dry mustard

3/4 tsp salt

1 tsp poppyseed


Wash your salad and berries and set aside. *Almonds:* In a small frying pan, combine your almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt, to keep it from burning. Once sugar has coated the nuts, sprinkle with cinnamon and remove from heat and place on foil to cool. *Dressing:* Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving. For the salad, layer the spinach, berries and nuts and top with dressing.

4. Sriracha Lime Chicken Chopped Salad


2 organic chicken breasts

3 tbsp sriracha

1 lime, juiced

1/4 tsp Himalayan sea salt and freshly ground pepper


4 cups lettuce, chopped (I use this salad chopper)

8 pineapple slices, using pineapple corer

1 cup organic grape tomatoes

1/3 cup red onion, finely chopped

1 avocado, cubed

Lime Vinaigrette

1/3 cup light olive oil

1/4 cup apple cider vinegar

2 limes, juiced

2 tsp raw honey

Dash Himalayan sea salt


1. Heat the grill

2. Season chicken with salt and pepper

3. In a bowl or marinade dish, combine sirarcha and lime

4. Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better

5. Once marinaded, add chicken to grill

6. Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side

7. While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish

8. Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use

9. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

5. Berry Avocado Quinoa and Kale Salad with Honey-Lime Poppy Seed Dressing




1/4 cup olive oil

1/4 cup canola oil

1 tsp lime zest

3 1/2 Tbsp fresh lime juice

2 1/2 Tbsp honey

1 tsp dijon mustard

1/4 tsp salt

2 tsp poppy seeds

2 cups cooked quinoa (about 2/3 cup dry)

1 cup sliced almonds, toasted

9 oz baby kale or baby spinach

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

2 medium avocados, peeled, cored and diced

5 oz feta cheese, crumbled


​In a blender or mason jar combine all dressing ingredients except poppy seeds. Blend until well combined (or cover and shake if using a mason jar). Pour into a container and stir in poppy seeds. Store in refrigerator.

For the salad toss all ingredients together in a large salad bowl. Pour dressing over top and toss. Serve immediately after adding dressing.

6. Peach, Prosciutto and Ricotta Salad with Balsamic Honey Vinaigrette


- 1 Peach sliced into wedges

- 4 Prosciutto slices

- 4 Tbsp Ricotta

- 1 handfull baby Arugula

- 3 Tbsp raw Almonds, chopped

- 1 Tbsp Honey

- 1 Tbsp Balsamic Vinegar

- SalT and pepper to taste


In a serving plate add a thin layer of Arugula.

Add 4 dollops of Ricotta, and top with 1-2 peach slices.

Season with salt and pepper to taste. Tear Proscuitto slices througout. Spinkle with almonds and serve with the dressing.

Dressing Instructions

Mix Balsamic Vinegar and honey and drizzle over to finish.

7. Harvest Cobb Salad



4 slices bacon, diced

2 large eggs

6 cups chopped romaine lettuce

1 apple, diced

1 pear, diced

1/2 cup Fisher Nuts Pecan Halves

1/3 cup dried cranberries

1/3 cup crumbled goat cheese

1/3 cup mayonnaise

1/4 cup milk

2 tablespoons sugar

1 tablespoon apple cider vinegar

1 tablespoon poppy seeds


To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.

Serve immediately with poppy seed dressing.




1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage)

2 cups cooked quinoa (I used red quinoa)

2 cups shredded carrots

2/3 cup thinly-sliced green onions

1/2 cup slivered or sliced almonds, toasted

2 tablespoons sesame seedsAsian honey vinaigrette (see below)


1/3 cup vegetable oil (or any cooking oil)

3 Tablespoons rice wine vinegar

1 tablespoon honey (or agave, to make this vegan)

1 teaspoon soy sauce

1/8 teaspoon sesame oil

pinch of salt and black pepper



Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day.


Whisk all ingredients together until combined.

9. Tomato Mozzarella Salad with Balsamic Reduction


4-5 hothouse tomatoes, sliced ½-inch thick

2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick

generous bunch of fresh basil leaves

extra-virgin olive oil

coarse sea salt and fresh ground black pepperBalsamic Reduction

2 cups balsamic vinegar


In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.

Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.

Sprinkle with sea salt and fresh ground black pepper. Serve immediately.

Balsamic Reduction

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.

Cool and store covered in the refrigerator. Bring to room temperature before use.



6 cups fresh baby spinach leaves

1-2 pears, cored and thinly sliced

½ cup pomegranate seeds

⅓ cup crumbled feta cheese

½ cup pecans, whole or roughly chopped (such as Diamond of California Pecan Halves)


⅔ cup mayo (see notes)

½ cup Half & Half (I used fat free) or other milk (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)

6 tablespoons sugar

8 teaspoons apple cider vinegar

1 tablespoon oil

4 teaspoons poppy seeds


Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.

In a large bowl toss spinach leaves, sliced pears, pomegranate seeds, feta cheese, and pecans. Serve with poppyseed dressing.

*If preparing ahead of time, toss together all salad ingredients except for pears. Cover and chill until ready to serve. Add pears just before serving.


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