An Ode to Summer Greens | Rachel Begun, MS, RD

I feel bad for summer’s leafy greens.  After a long winter, we get so excited about the young, tender micro greens that come with spring.  But as summer brings bright-hued berries, melons, squashes, stone fruits and tomatoes, our excitement for greens wanes.

Upon receiving absolutely perfect heads of Boston lettuce and green cabbage in my past two CSA baskets, I felt it was my duty to stand up and encourage a renewed excitement for summer greens.  I can’t think of a better way to do that than by sharing these two deletable summer salad recipes, which I promise you’ll want to make over and over all season long.

Cole Slaw with Sesame Oil Vinaigrette
This light and refreshing salad goes with everything.  I make a large batch on Sunday and we eat it throughout the week with meals and even as an afternoon snack.  What’s great is that the hearty cabbage doesn’t wilt by standing in the dressing.  In fact, it tastes even better the second and third time around.

Cole Slaw Ingredients:
3 cups green cabbage, shredded
2 cups red cabbage, shredded
2 small carrots, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 scallions, finely sliced on diagonal
1/4 cup cilantro, chopped

Vinaigrette Ingredients:
1/8 cup Champagne vinegar
1/8 cup pure maple syrup
2 Tbsp. fresh lime juice
1 tsp. grated/minced ginger
1 tsp. salt
1/4 cup toasted sesame oil

Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)

Instructions:
Combine all cole slaw ingredients in a large bowl until evenly distributed.  Either whisk or blend the vinegar, maple syrup, lime juice, ginger and salt until well combined and salt is dissolved.  Gradually add the toasted sesame oil until well combined.  Toss the the vinaigrette with the vegetables.  Refrigerate for 20 minutes before serving.

ColeSlawwithToastedSesameOilVinaigrette2

Boston Lettuce with Avocado and Lime Dressing
I received this recipe along with my weekly CSA share from Mike’s Organic Delivery a couple of week’s ago and told Mike I just had to share it on my blog.  I can’t get enough of it and know I’ll be making it all summer long.  I’ve already made it three times.  Here it is, with a couple of tweaks on ingredients quantities from me.

Salad Ingredients:
1 head Boston lettuce, stems cut and leaves washed and dried
1 avocado, pitted and sliced
Bunch of scallions, thinly sliced
Bunch of cilantro, finely chopped

Dressing Ingredients:
Juice of 2 limes
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1 teaspoon pure maple syrup
1/4 teaspoon ground black pepper
1 Tbsp. whole-grain mustard

Instructions:
Arrange the lettuce leaves on plates and top with the sliced avocado, scallions and cilantro. Whisk the dressing ingredients together and drizzle over the salad greens.
Summer Salad

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