SUMMER SALADS 3 Ways

Watermelon Feta Salad print

makes: 2 servings

Ingredients:
2 cups cubed watermelon
1/4 cup crumbled feta cheese
5 leaves basil sliced
2 tbsp balsamic glaze or vinegar
1 tsp freshly cracked black pepper 4 cups mixed greens

Directions:

1. Either on two separate serving plates or a single platter, spread over your greens.
   Add on your cubed watermelon.
2. Sprinkle over your feta cheese and basil leaves.
   
3. Crack your black pepper and drizzle some balsamic glaze​. Serve immediately. If storing, add on the balsamic right before serving. 

Creamy Lemon Pasta Salad print

makes: 4 servings

Ingredients:
3 1/2 cups cooked pasta, still hot (fusilli, bowtie, penne...etc.)
1 pint halved cherry tomatoes
1 bunch asparagus
1/2 cup parsley chopped
6 oz goat cheese* (or any other creamy cheese) 2 lemons zested and juiced
1/4 cup olive oil
2 tbsp canola or vegetable oil 1/2 cup roasted pine nuts
1/4 tsp salt + pepper each salt + pepper to taste

Directions:

1. Preheat over to 400 degrees Fahrenheit.
2. Hold both end of the asparagus stalk and bend until the bottom breaks off. Or, take your knife and cut of and inch to an inch and a half from the bottom (the white, purplish part). Cut the cleaned asparagus stalks into 1 inch pieces. Toss with canola/ vegetable oil, 1 tsp salt and pepper. Bake for 5 to 8 minutes until slightly brown and crisp.
3. In a big mixing bowl, add in your goat cheese, olive oil, parsley, lemon juice and zest to your warm pasta. Mix together until the cheese slightly melts and coats all the pasta pieces. Add in the rest of your vegetable, pine nuts and salt and pepper to taste. Recommended to eat immediately when still warm. You can also refrigerate this until needed and eat as a cold pasta salad.

Notes:
Goat Cheese: I made this salad with both goat cheese and this “Boursin Gournay Cheese”. The ones I bought were already flavored with garlic and herbs. If you are using an unflavored cheese and want that extra garlicy flavor, cook a few cloves of minced garlic in a pan and add it to the salad. You can also use garlic salt in place of the regular salt or garlic infused oil. 

Massaged Kale and Mango Salad print 

makes: 4 servings

Ingredients:
10 oz bag of chopped and cleaned kale
2 whole mangos peeled
1 whole red onion thinly sliced
1 + 1 tsp salt
1/2 tsp freshly cracked black pepper 1 lemon juiced
2 tbsp olive oil
2 person cucumbers
1/2 cup fresh mint chopped
5 leaves fresh basil sliced
1/4 cup fresh cilantro chopped
​
Directions:

1. Place your kale into a large bowl. Add in 1 tsp of salt, lemon juice and olive oil.
   Using your hands, “massage” the kale; squish it around and make sure all the leaves are coated with the dressing. Remove the thick, fibrous stalk pieces and throw them away.
2. Toss your sliced red onion with the remaining 1 tsp salt. Let sit for 30 minutes until most of the liquid has been released. Squeeze out all the juice and then rinse under cold water to wash out any remaining salty water.
3. Cut as much mango flesh away from the seed as possible. Cut the mango slice into two planks. Then cut into matchsticks.
4. Cut the ends off of two Persian cucumbers. Cut in half and then into quarters lengthwise. Cut out the seeds and then into matchsticks.
5. 5. In a big mixing bowl, toss everything together including the herbs and black pepper. This salad keeps in the fridge for up to a day, try and eat it fresh.