Here in southern California, although we do not have much of a season change. Even so, we can tell Fall is in the air when the days begin to get a little shorter as evening temperatures start to dip a little. While Autumn may be around the corner, we nonetheless want to hold on to the final days of summer with these 3 Easy Breezy Salad Recipes. Perfect for when you want to rustle up a hearty combination of the freshest greens from the crisper bin of your fridge to prepare a large bowl of cold salad for brunch.
Arugula Avocado and Smoked Salmon Salad with Ginger Dressing Recipe
A favorite brunch menu of mine is lox on toast. Likewise, another favorite is avocado on toast but with sliced avocadoes instead of the spread. Consequently, one decided it was time to combine both brunch preferences with one’s favorite salad green Arugula to create a main meal salad that is not only healthy but also equal parts yummy. I love arugula because it has a slightly peppery flavor which adds a zing. In addition to that, the Asian Ginger dressing adds an unexpected twist thus making it exciting.
Both Lox and avocado have mild – not strong – flavors. Even though ginger dressing is not a traditional choice likely to be paired with lox, I like it this way because it makes an otherwise predictable meal such as a main dish salad, more exciting. FYI the first time I was served this salad was with a champagne vinaigrette dressing. You can try that as well.
Fresh Baby Arugula – 4 cups or I bag
Microgreens (you can use any microgreens like Kale) or watercress – I cup
Smoked Salmon – (look for wild Alaskan smoked salmon) *see note
*Most smoked salmon packages come pre-sliced. Buy fresh and get good quality salmon.
Tear the smoked salmon into bite-sized chunks
Cut the red onion in half then slice lengthwise into thin slices
Easy Breezy Recipe for Ginger Salad dressing:
DRESSING INGREDIENTS –
1 cup sweet onion, such as Vidalia, chopped
4 tablespoons grated fresh ginger
¼ cup celery, chopped
½ cup carrots, chopped
1 teaspoon fresh garlic minced – (I use from the jar)
2/3 cup rice vinegar
¼ cup water
2 tablespoons ketchup
2 ½ tablespoons soy sauce
1 ½ tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon pepper
In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.
Next, add the vinegar, water, ketchup, soy sauce, lemon juice, salt, and pepper. Then pulse a few times to mix the ingredients.
The mixture should be well-blended but a bit grainy and not totally pureed. Yield: 3 cups. Pour into a container such as a glass jar with a lid or a bottle. Refrigerate leftovers.
Firstly add all the salad ingredients in a bowl. Then drizzle the dressing on top, when you are ready to eat. Toss salad at the table, right before serving. Additionally, you can serve the dressing in a gravy boat or glass jar for those who want to add more dressing to their individual plate or bowl.
Couscous Salad with Chickpeas Cherry Tomatoes & Feta Cheese Recipe
SALAD INGREDIENTS :
1 cup uncooked whole-wheat couscous
1/2 teaspoon salt, divided
1/4 teaspoon black pepper,
1/8 teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
Pinch of paprika
1 (15-ounce) can chickpeas (garbanzo beans)
8-10 cherry tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese
Rinse and drain the Chickpeas in a colander
Place couscous along with 1/4 teaspoon salt, 1/4 teaspoon pepper and cinnamon in a bowl.
Stir in boiling water.
Cover and let stand 10 minutes. Fluff with a fork.
Combine oil then lemon juice, garlic, and sugar in a bowl.
Add oil mixture to Cous Cous.
Now add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint.
Next, add green onions, paprika, chickpeas and cherry tomatoes
Sprinkle with cheese on top.
Toss at the table, right before serving. This is perhaps the easiest one of all the 3 Easy Breezy Fall Salad recipes because its quickest.
Fiery Chicken Salad with Yogurt Dressing
Fiery Chicken Wings – from the deli counter at your grocery store – I get mine at Ralphs.
8 cups chopped lettuce
One 1/2 sliced cucumber
1/4 cup roasted cashews
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
Toast the cashews on a roasting pan or baking sheet until crisp.
While that is getting done, use your fingers to pick the chicken from the bone and set aside. FYI I tried to save this step in the past by substituting with variations such as cooked boneless fajita chicken strips, but it tasted vastly different. It did save time but it turned out to be not as yummy. The flavor of the chicken is what makes it a hit in my family.
Next, chop the lettuce.
Slice the red onions in half, then lengthwise into thin slices.
Peel the cucumbers but in alternate strips not fully. Halve them lengthwise then roughly scrape out the seeds. Next, slice the cucumber into half rings.
In a large bowl or serving platter, place a bed of lettuce. Then add chicken, cucumbers, onions. Sprinkle with toasted cashews and chopped cilantro.
Easy Breezy Recipe for Yogurt Dressing :
1/2 cup greek yogurt
1/4 cup mayonnaise
3 to 5 tablespoons water
1/4 cup finely chopped mint
2 teaspoons lime juice
1 clove garlic, grated
1/4 teaspoon salt or as required
Mix together all salad dressing ingredients. Refrigerate until ready to serve time. Add water if needed, to get the desired consistency. Drizzle dressing on top of the salad immediately before serving.
Let me know if you try out any of my 3 Easy Breezy Salad Recipes or previous recipes that you can find here and as always it is a pleasure to hear from you guys as to how it turned out.
Credits: Arugula Smoked Salmon & Avocado Salad pic courtesy https://downshiftology.com/ Lox pic courtesy https://en.wikipedia.org/ Asian Ginger Dressing pic courtesy https://cooking.nytimes.com/ Fiery Chicken Salad pic courtesy https://www.bhg.com.au/