Early Summer Salad Days
The sky is bright blue, the breeze is warm, and the sea is as calm as it gets. Even here in England it’s warm enough to be thinking salads for lunch and dinner, rather than something hot, filling, and comforting.
For the busy independent lady there are a lot of upsides to making a salad for dinner; it’s a healthy option, salads are usually quick and easy, and you can have some for dinner and take some to work for lunch the following day(s). The major downside is that you may have to go to the store more often to stock up on really fresh ingredients ~ however, if you learn to shop fast and efficiently, (like a cool guy goes to the store), than that’s not such a big issue.
These dishes are mostly vegetarian, vegan, and maybe gluten-free.
Talking about sunshine; from Averie Cooks California girl Averie Sunshine has this pink and purple potato salad. This looks so ‘pretty’, and isn’t is so much nicer to have a visually attractive dish? A really good potato salad is such a versatile dish, and this one looks so much better than an average, run-of-the-mill potato salad.
Pink and Purple Potato Salad
Averie also has a pina colada fruit salad for us for dessert. Personally, if I was making this I’d eschew the idea on using n0n-alcoholic pina colada mix and splash in some booze.
Pina Colada Fruit Salad
Next, from Cookie and Kate, (Cookie is the dog), we have this quinoa broccoli slaw with honey-mustard dressing. This is vegetarian, but I have no idea if quinoa or almonds are gluten-free. I think this dish would be great alongside Averie Sunshine’s pink and purple potato salad.
Quinoa Broccoli Slaw with Honey-Mustard Dressing
Thai Mango Salad with Peanut Dressing
From English girl Petra at Food Eat Love we have this most excellent and truly amazing Tasmanian olive leaf tea jelly tricolore salad. This recipe isn’t vegan because we use mozzarella cheese, but I guess you could substitute that for a vegan cheese.
Tasmanian Olive Leaf Tea Jelly Tricolore Salad
Andrea at Cooking with a Wallflower has spring green tossed with beets, avocado, tomato, blood oranges to give us roasted beet salad with blood orange balsamic vinaigrette.
Roasted Beet Salad with Blood Orange Balsamic Vinaigrette
From Jessica Merchant at how sweet it is, we have this dead easy and very tasty marinated mozzarella melon salad. Remember, if you want to make a vegan dish there are plenty of vegan ‘cheeses’ to choose from.
Marinated Mozzarella melon Salad
Finally for this week, from Heather Christo, how about this gorgeous nectarine panzella salad. You can make this in less than a half-hour, it’s vegan and gluten free. What’s not to like.
Nectarine Panzella Salad
Thank you to all the great cooks featured
in this week’s Food on Friday.