5 Really Freaking Great Salad Recipes
Project 365, Day 95/365
Let me guess…you want a salad.” That delightful line regularly comes out of the mouth of my beloved. Ladies and whatever gentlemen are out there, I freaking love salads. I don’t eat them solely because they’re “good” for me, but because I genuinely enjoy them and, okay fine, they make my insides feel good. At home, I like to grab the largest mixing bowl I have and enjoy my salads out of that because serving an entree-sized salad on a dinner plate or even a regular cereal bowl just doesn’t cut it for me.
I need room to slosh around my dressing, my yummy components, to cut my lettuce up. It’s a whole thing. And all of that to say, yes, I’m a salad lady, but not all salads will do. I love a “meal” salad, which both refers to size and inclusions. I’m a meat-eater, so for me, that typically means chicken or some seafood, though all but one recipe below is actually vegetarian. I regularly add an animal protein when I make any of these, but of course, that’s not necessary.
All of these are simple enough but not exactly your standard salad fare. Okay, the kale caesar is, because who doesn’t like that?!? But the rest are a far cry from a salad plate of romaine with a sliced tomato. I may or may not be making several of these in the coming days.
Avocado Kale Caesar Salad via Pinch of Yum
There are so many variations on a kale caesar, even if they seem imperceptible. First things first, for me, is the kind of kale. I always use lacinato kale (the dark green, dino-like variety). Secondly, I always massage it. To me, kale is essentially inedible unless it’s massaged or cooked, so that’s always my first step. Wash, chop, dry, drizzle a little olive oil and a pinch of salt, then roll up those sleeves because you’re about to massage some kale.
From there, move on to the dressing and everything else. And yes, by all means, throw some sweet potato fries on the side.
Grilled Shrimp and Watermelon Chopped Salad via Skinnytaste
This is SO delicious, particularly in the summer when watermelon is in season. I’m a monster for watermelon, in that I could probably eat an entire blue-ribbon-winning beast of a watermelon in one sitting. It’s truly one of summer’s only redeeming qualities to me. One change for me, however, is that I use feta cheese instead of goat cheese, mostly because I prefer that with the fruit, but I’m sure they’re both delicious.
Classic Panzanella Salad via Serious Eats
Another jewel of the summer—which I understand doesn’t actually start for another nearly 3 months—is the tomato. Oh man do I love tomatoes. I only recently discovered the glory that is the heirloom variety, and I’m counting down until they’re back in season. One of my favorite things to whip up? Oh, just a simple little panzanella salad. Bread. Tomatoes. Basil. Oil. Vinegar…what’s not to like here?
Strawberry Caprese Farro Salad via A Beautiful Plate
For anyone who’s not a “lettuce” person, may I present to you this lovely farro salad. Aside from the pesto, there are so few ingredients here that you really want to make sure they are very good. Meaning, sort-of-crappy cherry tomatoes and tasteless strawberries won’t really cut it here. This is a great one to add some chopped chicken breast to if you’re a meat eater, but it’s also great without anything additional.
Green Bean Salad via Spend With Pennies
Okay, look, I know this seems more like a “side” but anytime I make it (with some adjustments, keep reading), I just want a giant bowl of it and nothing else. Here’s what I do a bit differently: more of basically everything and no sugar in the dressing. If I have a shallot lounging around my kitchen, I’ll chop that up real small to add to my dressing, too. I add more feta, double or triple the dressing, and also use way more basil. Fresh, tendercrisp green beans that you blanch are essential here. Don’t come to me if you use frozen or canned green beans and don’t like it. Proceed at your own risk if that’s the case. And sure, throw some salmon to the side of this if you want some more protein.
And that’s it. I have a ton of other salad recipes, most that I just concocted myself. I’m also telling myself that I’ll make things and photograph them to write up for the blog, but then I never get around to it, and say “oh well, maybe next time.” So…oh well, maybe next time.
See you tomorrow, FOAS, and happy Easter to all who celebrate it!