Summer Salad Ideas

A round-up of summer salad ideas from pasta to potato and everything in between.

Please indulge me as I serve up yet another post on salads. I promise this will be the last one for a while as we’re moving on to camping content for July.

I’m here to show you that salad doesn’t have to be boring. For instance, we’re going to talk about grilled salads, grain salads and great green salads. The works!

There are dozens of ways to get your daily veggies in summer. Every day I eat a different salad and it’s the way to go during these hot months. Read on for the recipe round-up.

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Wilted Mixed Greens with Bacon and Eggs

With a recent heat wave that melted us over the summer solstice, our garden greens are growing with a vengeance.

I’m harvesting young lettuce, spinach, baby kale and radishes from my yard, and loving the new chard and arugula from local growers. It’s that time of year when we can barely keep up with the salad greens.

Maybe you’ve got a constant supply from your CSA box or your own garden is prolific. Either way, we could all use some fresh inspiration for serving up leafy greens.

Today’s recipe is a wilted mixed greens salad with a warm bacon vinaigrette. Yes! It also features that delicious flavour combination of spinach + egg + bacon that is such a classic. Read on for the recipe and an introduction to the Jubilee cookbook.

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Antipasto Pasta Salad

Loaded with grilled vegetables, cherry tomatoes and cannellini beans, this antipasto pasta salad is the picnic dish you need this summer.

Picnic season is here to stay; can we send up a collective “Thank goodness“? I love the family dinner table and all, but after months of self-isolating, it’s a relief to change up the view.

Whether we’ve journeyed to a nearby beach or settled on our dock, dinner al fresco is always far more fun. And on those days when it’s too hot to cook, a hearty pasta salad and a refreshing drink is all we need to be happy.

Hit the jump for today’s veggie-forward salad recipe and a little more picnic inspiration for the season.

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How to Make a Winter Salad with Seasonal Ingredients

Here’s what I love about winter salad ingredients: they last a very long time in your fridge, ready and waiting for that moment when you overdid it on holiday cookies and are craving a huge salad.

My fridge usually has an assortment of crisp apples and pears, carrots and winter squash, curly frisée and staunch cabbages that I can use to throw together a winter salad. I also use red onions, pomegranate and watermelon radishes to keep things colourful and interesting.

Compared to the more delicate summer vegetables, like cucumber and tomatoes which soften and spoil after a few days, hearty winter produce stays vibrant and flavourful if stored correctly.

So today we’re going to learn how to make a winter salad with seasonal ingredients.

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Strawberry, Cucumber and Radish Salad with Pea Shoots

I‘m smack dab in the middle of my five-in-five entertaining stretch of summer but I had to pause the kitchen play and open up the laptop to bring you this vibrant, seasonal salad.

It features everything that is flawless in Nova Scotia markets right now: fresh sugar snap peas, cherry red radishes, new cucumbers and ruby strawberries. I’ve even worked in wild rose petals, because they currently line the neighbourhood lanes, parks and walkways and I can’t resist bringing them to the table.

Alongside this salad recipe, you’ll also find a little more picnic inspiration because the Summer of the Picnic continues. This time I teamed up with my friend Kelly for a whimsical picnic on our lakeside dock. Read on to join in on the fun.

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