3 Best Summer Salads | Friends Will Be Thrilled!

2014 July 21

 

Lime Cilantro Avocado Shrimp—
Broccoli Salad—
Chinese Chicken Cabbage—

Are you looking for the best summer salads? Because…  I found them!
Choose your favorite style: Shrimp, Chicken or Vegetarian. When you show up to the local block party or Labor Day gathering… your salad will win. I promise.

*Lime Cilantro Avocado Shrimp Salad

 

lime cilantro avocado shrimp saladYou had me at Avocado! I LOVE avocado in anything, everything and simply plain right out of the shell with a spoon. I rarely use shrimp and I have no real idea how to cook it. Mainly I just eat it in restaurants? STEP OUT OF YOUR COMFORT ZONE cuz baby this salad is AHHMAZING.

DRESSING:

  • ½ Cup Red Onions Chopped Small
  • Cilantro: fresh or dried, 1 or 2 TBLSpoons fresh chopped or 1 Teaspoon dried and rubbed in the palm of your hand first
  • Juice of 2 Limes
  • 1 Teaspoon Olive Oil
  • Salt and Pepper to Taste

 

SALAD INGREDIENTS:

  • Pre-Cooked Shrimp, chopped loosely: About 15 Total

{HINT: I bought the smaller batch of cooked shrimp at Costco and ate the extra shrimp on the spot.}

  • 2 or 3 Medium Avocados, perfectly ripe… you know what I mean? Barely beginning to soften but not over soft so the chunks will keep their form in the salad.
  • 1 Cup of Chopped Tomatoes
  • 1 Cup of Frozen Corn Kernels, thawed
  • 1 Jalapeño, de-seeded and chopped very small (I usually use half of the pepper cuz I’m a baby) Keep the seeds if you like it hot and kids won’t be eating this?

First mix the Dressing Ingredients in a small bowl and let sit while you prepare the Salad Ingredients. Chop the shrimp and vegetables and place in a pretty serving bowl. Then pour the dressing over the salad and toss gently. If you aren’t serving immediately (and WHY WOULDN’T YOU?!) refrigerate immediately.

lime cilantro avocado shrimp salad carissa rogers goodncrazy

 

*Broccoli Salad

Sweet and tangy dressing drizzled over raw broccoli combined with add ins of your choice make this a favorite at any summer gathering. Family dinner or BBQ with friends… consider making a double portion of this salad, you’ll need it!

INGREDIENTS:

2 or 3 large bunches of broccoli—more if you want a huge salad!

{HINT: BUY whole fresh broccoli with the longest stems you can find. JUST TRUST ME.}

MIX-IN OPTIONS: —amount to fit your salad

  • Craisins or Raisins—1/2 Cup or more or less
  • Sunflower Seeds or Salted Cashew Pieces—1/2 Cup or more or less
  • Chunks of Mozzarella or Shredded Cheddar—1 Cup or more or less
  • Onions: White, Purple or Scallions—1/4 Cup or more or less
  • Bacon Crumbles—toss in a handful!

DRESSING:

  • ½ Cup Vinegar (I use seasoned rice wine vinegar but white or cider will totally work)
  • 1 or 2 TBLSpoons of white sugar—depending on how sweet you want your salad, start with one and see if that works?
  • Start with ½ cup Mayonnaise (I NEVER use Miracle Whip.. GROSS.) I usually have to add more mayo once the salad is mixed up…

Cut your broccoli florets into bite sized ‘trees’. SAVING the large flower-less stalk. Take a sharp small knife and carefully slice away the tough outer skin of the stalk as well as slicing a bit off the bottom of the stalk. Then slice the inner ‘core’ of the broccoli stem. Taste one. It will surprise you. Crunchy texture and reminds me of a radish without the radish flavor. Throw the sliced core pieces into the salad bowl with the florets. People will ask if you added water chestnuts to the salad.

Add the optional mix-ins of choice. I use Craisins, sunflower seeds, sliced string cheese (I know, don’t judge—it’s yummy!) and chopped red onions. I don’t always use bacon but if I’ve got it I do!

In a small bowl whisk the dressing ingredients together. I adjust as I go along, if there is more broccoli (or if I’m not serving it within an hour) I make a bit more dressing. The broccoli will wilt a bit and soak up the dressing if you store it overnight first. Add more mayo before serving in that case.

 

 

*GoodNCrazy Chinese Chicken Cabbage Salad

GoodNCrazy Chinese Salad 2I make a complete double batch of this salad because my kids devour it in the most adorable eat-more-than-I-do way. But I only mix half of the toppings and dressing into half of the greens and store the salad separate from the leftover topping/dressing for the next day.

INGREDIENTS:

  • SALAD: Can buy bagged shredded cabbage and lettuce OR 1 whole napa cabbage, shredded; 1/2 head of lettuce (any type) shredded; 4-6 scallions (green onions), slice all of the white and 2/3rd of the green
  • Store-Bought Roasted Chicken: deboned and chopped bite size
  • TOPPING: 2 tablespoons butter; 1 package chicken ramen noodles (remove packet, set aside and crush noodles);1 small package sliced almonds, 1 container sesame seeds
  • DRESSING: 1/4 cup rice wine vinegar; 1/4 cup vegetable, canola, or olive oil; 2 tablespoons white sugar; 2 tablespoons soy sauce

Toss the salad ingredients together in a large bowl, and set aside. In a saucepan over medium-high heat, melt the butter. Add the almonds, crushed ramen noodles, and sesame seeds, continue cooking and stirring for 2 minutes or until golden.

Remove toppings from heat and let cool.

In a separate bowl, add all the dressing ingredients and whisk until combined. Add the reserved Ramen packet to the dressing at this point whisk again.

Dress the salad with the dressing, half of the chicken and the toppings; toss and serve.
(Save the rest of the chicken for another meal.) OR, serve the toppings and dressing alongside the salad, allowing people to help themselves.

{NOTE: If salad is not served dressed, refrigerate leftover salad, chicken, toppings, and dressing in separate containers for up to 2 days.}

Optional ideas: I really like sautéing green and red peppers with red onions and then adding the chopped chicken to the pan and heat up. Add the chicken and pepper mixture to the salad already dressed with the toppings and dressing, or serve on the side. Peppers and onions like that make me happy for almost any meal, why not this one!

 

Do you make salads like these? If so what’s your favorite recipe? If not… which one are you gonna try now??

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  1. July 21, 2014

    Except for all the onions in the recipes, these look yummy! (I hate onions!!) My favorite salad that my kids also devour is a knock off Chick-fil-A Grilled Chicken Market Salad with the strawberries, apples and blueberries! So good.
    Twitter: mym0mmybrain

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