Happy Monday and a belated Mother’s Day to all of those mothers out there. While it wasn’t the warmest of temperatures yesterday I can’t help but keep my mind on the fact that summer is right around the corner. I’ve already got my grill going and now I’m waiting for the farmers markets to open so I can start spending my weekends collecting all of the fresh fruits and vegetables. One of my favorite summer foods is a fruit packed salad. Not a fruit salad, but a salad with fruit. Greens can be such a versatile meal when you start incorporating fruit. My go-to greens are organicgirl, an all organic and fresh line of greens that can be found in your local grocery store. Even better is the variety of combinations they offer, so if you like spinach or kale they have a mix just for you.
Today I’m bringing you 3 salads to try this upcoming summer and if you read all the way through, there’s also an opportunity to win a collection of organicgirl greens!
Kale & Pink Grapefruit Salad – 1 pink grapefruit, 2 tablespoons extra-virgin olive oil, salt & pepper, 8 cups ‘i heart baby kale’, 1 avocado
Use a sharp knife to peel and remove the white pith from the grapefruit. Over a bowl, segment the grapefruit and then squeeze the juices from the membrane of the grapefruit into a separate bowl. Whisk the oil into the juice along with the salt & pepper. Place the kale into a large bowl and drizzle with 3 tablespoons of the dressing. Allow the kale to set for 10 minutes, toss again and drizzle with remaining dressing. Add in the grapefruit segments, avocado and serve.
Spinach & Peach Salad with Creamy Chive Vinaigrette – 2 large ripe peaches, 2 tablespoons fresh lemon juice, 6 tablespoons extra virgin olive oil, 1 1/2 tabelspoons whipping cream, 1/3 cup freshly chopped chives, 12 cups baby spinach
Wash peaches to remove the fuzz, remove the pit and thinly slice. Place the peaches in a large bowl and add in 1/2 tablespoons lemon juice. Toss the peaches to coat with the juice. In a small bowl combine the remaining lemon juice and olive oil. Whisk in the cream, chives, salt & pepper. Add the spinach to the bowl with the peaches, drizzle with the dressing and toss to coat. Season with additional salt & pepper to taste.
Avocado & Mango Salad with Passion Fruit Vinaigrette – 3 tablespoons passion fruit juice concentrate, 3 tablespoons minced shallot, 4 teaspoons sherry wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon whole coriander seeds that have been coarsely chopped, 3 tablespoons olive oil, 8 cups SUPERGREENS!, 1 large ripened mango, 1 avocado
Whisk the first 5 ingredients in a bowl to blend and then whisk in the olive oil. Season the dressing with salt & pepper. In a large bowl toss the salad with 1/4 cup of the dressing. Divide the salad amongst 4 plates and evenly divide the mango and avocado. Drizzle with remaining dressing and add additional salt & pepper to serve.