Salads for the Summer

Yes, it’s officially Summer! And on that note, I would like to share the New York Times 101 Simple Recipes for Salads. I have chosen (and slightly tweaked) a few of my favorites. They are completely vegetarian (sorry my lovely meat eaters!) and do not require any cooking, just mixing and cutting. But what I love most about these salads is that they use whole food, only include 5 ingredients or less, and are colorful!- meaning that their pigments are full of healing antioxidants. Enjoy!

1.) Tomato Watermelon: Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. Add a little feta for protein.

13.) Red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved parmesan and balsamic vinegar.

15.) Tomato Goodness: Cut cherry tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro.

22.) Choppy Mushroom: Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with  olive oil, sherry vinegar, a little soy sauce and minced ginger.

48.) “Spicy” Salad: Toss roughly chopped dandelion greens or arugula with chickpeas, crumbled feta and olive oil. Add lemon, salt, and pepper to taste.