Now that the weather’s warming up again, it’s time for some lighter fare. Add any of these salad recipes to your repertoire of delicious appetizers or light mains.
Green Tomato Salad
Courtesy of Chef Julien Gremaud of the Avocado Grill
Ingredients (serves 1)
- 2 green tomatoes, sliced 1/4-1/2 inch thick
- 1/2 cup diced red seedless watermelon
- 1/4 cup corn grilled, and removed from the cob
- 2 tbsp. crumbled goat cheese
For the breading:
- 2 cups Panko bread crumbs
- 2 tbsp. chopped parsley
- 2 tbsp. chopped chives
- 1 tbsp. smoked paprika
- 1 tsp. minced shallot
- 1 tsp. minced garlic
- Salt and pepper to taste
Combine all ingredients.
- 2 eggs, beaten
- Flour for dredging
- In a bowl, mix panko breadcrumbs, parsley, chives, paprika, shallot, and garlic and set aside. Dredge green tomato slices in flour and then the beaten eggs. Transfer to the breading and coat thoroughly. Set aside. Heat oil (just enough to submerge the tomatoes) to 350 degrees.
- Working in small batches, drop the tomato slices into the preheated oil and fry until crispy and golden brown, about 1 minute. Using a metal spoon, flip the slices over to ensure even browning. Transfer to a paper towel and season with salt and pepper.
- After all slices are fried, place on a plate and top with watermelon, corn, and goat cheese. Drizzle dressing over the salad to taste.
For the dressing:
- 1/4 cup sherry vinegar
- 1 bunch fresh basil
- 1 cup plain greek yogurt
Pick the leaves off one bunch of basil. Bring a small pot of water to a boil. In a small bowl, add ice and water. Blanch the basil leaves for 30 seconds and transfer to ice water. Once cool, remove and squeeze out as much liquid as possible. Add the vinegar and basil to a blender and blend on high for 30 seconds until smooth. Remove from blender with a rubber spatula and fold basil/vinegar puree into the yogurt. Reserve dressing.
Try this recipe for a refreshing tomato and avocado salad, courtesy of Seasons 52, along with recipes for a tomato and avocado salad and a marinated radish and cucumber salad, courtesy of Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services.
Tomato and Avocado Salad
- 3 medium tomatoes, washed, each cut into 8 wedges
- 2 ripe avocados, skin removed, pitted, cut into 1-inch pieces
- ¼ cup fresh cilantro, washed and chopped
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 pint packed arugula
- Drizzle balsamic glaze
- 1 loaf ciabatta bread, cut into 1-inch slices
- Extra virgin olive oil for brushing
- Kosher salt to taste
- Ground black pepper to taste
Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt, and pepper in a bowl. Gently mix well. Brush both sides of ciabatta slices with olive oil and season with salt and pepper. Sear in a hot frying pan or grill until golden brown. Gently toss tomato and avocado salad with arugula, plate, and drizzle with balsamic glaze. Serve with ciabatta bread.
Marinated Radish and Cucumber Salad
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cumin
- Salt and freshly ground pepper
- 1 (19-oz.) can chickpeas, drained and rinsed
- 1 pound cucumbers, thinly sliced crosswise
- 6 large red radishes, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup flat-leaf parsley, finely chopped
- 6 large leaves of your favorite lettuce
In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest, and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before it is time to serve, stir in the cucumbers, radishes, onion, and parsley and season with salt and pepper. To serve, put a lettuce leaf down on each plate and scoop marinated mixture on top.
Spiny Lobster, Avocado, and Grapefruit Salad
- 2 teaspoons shallots, finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups spiny lobster meat, cooked and chilled
- 2 cups baby arugula
- 1 ripe avocado half, peeled and sliced
- 1 pink grapefruit, peeled and sectioned
- Sea salt to taste
Combine shallots, lemon juice, and salt in a small bowl. Add oil in a stream, whisking to blend. Set aside. Slice cooked lobster meat into 1/2-inch-thick medallions. Arrange arugula, avocado slices, lobster slices and grapefruit sections on two salad plates; drizzle with shallot-lemon dressing. Add sea salt to taste and serve.