Social Question

Kardamom's avatar

Do you have any recipes for cooling, but delicious salads?

Asked by Kardamom (28237points) August 14th, 2014

It’s boiling hot right now. I have a bunch of veggies in my fridge, but I’m too lazy to get up and go figure out what I’m going to make.

Do you have any recipes for a tasty, but cooling salad?

Observing members: 0 Composing members: 0

12 Answers

El_Cadejo's avatar

While it’s not exactly a salad, how about some ceviche? Something about all the lime and cilantro I always found to be perfect on a hot day.

deni's avatar

My favorite salad is a mix of spinach and romaine, sliced strawberries, cucumbers and sunflower seeds. With whatever vinaigrette you fancy. I find it to be crunchy, sweet, refreshing and fun to eat.

El_Cadejo's avatar

@deni That sounds really good. I sometimes make a spinach salad with sliced cherry tomatoes red onions ,blue cheese crumbles and then some sort of light vinaigrette. I’ll have to try adding strawberries sometime.

marinelife's avatar

Cherry or grape tomatoes cut in half, crumbled feta cheese. salt, pepper, chiffonade of fresh basil. drizzle with EVOO.

Pachy's avatar

Spinach, mandarin orange slices, almond bits, olive pile and balsamic vinegar.

cookieman's avatar

baby spinach
dried cranberries
crumbled goat cheese
maple-balsamic vinaigrette

zenvelo's avatar

Slced yellow and red miniature plum tomatoes, sliced avocado, a bit of feta cheese crumbled, with a light vinegar and oil dressing, tossed. Oh, and some scallions.

I just saw @marinelife ‘s answer…GMTA.

El_Cadejo's avatar

This question inspired me to make some shrimp ceviche today.

I used red/orange bell peppers, red onions, garlic, tomatoes, cilantro, cucumbers, celery, salt pepper, and two small thai dragon peppers sliced thin for a little heat. Served it on toasted french bread. Delicious.

snowberry's avatar

I like to take a jar of pesto and simply add balsamic vinegar to it until it’s the consistency of salad dressing. Then I cut up all sorts of veggies to half inch size- anything from zucchini to grape tomatoes to mushrooms. I even toss in some toasted slivered almonds. I mix the chunky stuff up with the dressing until it’s all coated well. Then I toss it again with salad greens. It’s heavenly.

It seems that the chunky stuff stays incorporated into the greens and doesn’t fall to the bottom if I coat it with the dressing first. The pesto dressing doesn’t last long in the fridge, but it’s sure yummy!

A few days ago I tried this method again, only since I didn’t have pesto, I substituted hummus for the pesto. It came out just about as good.

Pachy's avatar

Yikes !!! I meant olive Oil !!!

Kardamom's avatar

@Pachy I was gonna ask you about that, hee hee.

Thanks @everybody for all of your yummy sounding, cooling salads : )

Response moderated (Spam)

Answer this question




to answer.
Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
Knowledge Networking @ Fluther