4 Simple No-Cook Salads
Step away from the stove — it’s too hot to cook! When the temperature rises, crisp, refreshing salads are perfect for lunch or a light dinner. And with an array of fresh seasonal vegetables and herbs in abundance at supermarkets, local farmers’ markets and farm stands (not to mention your own garden) all summer long, it’s easy to switch up your salad routine. Keep your kitchen cool and try these healthy no-cook salads; they all feature summer’s freshest produce.
Arugula, Sun-Dried Tomato, and Ricotta Salata Salad (Phase 1)
Toss arugula, chopped sun-dried tomatoes, romaine lettuce, black olives, ricotta salata, chopped celery and celery leaves, and sliced mushrooms with a mustardy vinaigrette. Add some fresh oregano just before serving, if you like.
Shrimp, Radicchio, and Fennel Salad (Phase 1)
Toss cooked shrimp with torn pieces of radicchio, shaved fennel, fresh lemon juice, extra-virgin olive oil, and grated Parmesan.
Greek Feta Salad (Phase 1)
Toss shredded romaine lettuce with thinly sliced scallions, chopped dill, crumbled reduced-fat feta cheese, fresh lemon juice, extra-virgin olive oil, salt, and pepper.
Tropical Black Bean Salad (Phase 2)
Toss rinsed and drained canned black beans with a zesty hot sauce, diced papaya, halved cherry or grape tomatoes, sliced scallions, fresh lime juice, extra-virgin olive oil, and chunks of reduced-fat Monterey Jack cheese. Sprinkle with chopped cilantro.
For more no-cook salad ideas as well as 200 more delicious recipes that can be prepared in 30 minutes or less, pick up a copy of The South Beach Diet Super Quick Cookbook.
Ami in OH