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Easy Summer Salad Recipes To Try This Season




By Arushi Sakhuja


Slow summer days call for one thing – easy, no-fuss meals because the last thing we want is to be spending hours in the kitchen with the stove on. This summer time the oven off, and whip up a delicious and refreshing summer salad. They’re easy to toss together, they let you get creative with in-season produce, and they taste extra juicy and delicious. From leafy summer green salad ideas, to refreshing caprese salad and hearty summer pasta salad ideas with simple homemade dressings, here is TSL's roundup of the best summer salad recipes to make all season long!

Salad by Chef Nikhil Abhyankar, Nho Saigon

Creamy Timbale Veggie Salad By Treehouse Hotels and Resorts


Creamy Timbale Veggie Salad By Treehouse Hotels and Resorts


Ingredients

50 Gm carrot

100 Gm potato

50 Gm green peas

25 Gm French beans

50 Gm Broccoli

50 Ml Fresh Cream

50 Gm Eggless Mayonnaise

2 Gm Black pepper

Salt to taste


Method

1. Take all the vegetables in a bowl and wash them properly.

2. Cut all the vegetables into dice shapes.

3. Boil all the vegetables in a pan with enough water to just about cover

them.

4. When the veggies are cooked, drain all the water and put all the veggies in

cold water for 10-15 min.

5. Take a fresh bowl and add cream, mayonnaise, salt and black pepper. Stir them.

6. Add all the diced vegetable to the creamy dressing and mix it properly. Freeze

it for 25 min.

7. After 25 min take a wooden platter and de-mould the vegetables. Garnish it

with red bell pepper and parsley petals.

Inslata di Rucola e Ceci [Salad of Rocket leaves and Chickpeas] by Chef Om Nayak founder of Pasta Bowl Company & Bombay Meri Jaan


Inslata di Rucola e Ceci by Chef Om Nayak


Ingredients:

Rocket Leaves 50gms

Boiled Chickpeas 100gms

Tomato 1pcs medium size

Whole green olives 3pcs

Whole black olives 3pcs

Capers 6pcs

Extra virgin olive oil 8ml

Lemon 1pcs

Salt to taste

Honey 2 ml


Method:

Make dressing for a salad with extra virgin olive oil, lemon, salt and honey. Keep aside.

Cut the tomato into 8pcs, and cut the olive into 2pcs.

Now put all the ingredients in a bowl, pour the dressing as required, and mix well.


Mango Avocado Tartare by Chef Ankur Gulati, The Claridges, New Delhi




Ingredients:

Mango avocado mix Avocado cubes 500 Gm

Mango cubes 500 Gm

Banana Shallots chopped 10 Gm

Chives chopped 20 Gm

Lemon juice 60 Gm

Ginger juice 10 Gm

Salt 3 Gm

White pepper 3 Gm

Shrimp Mix

Cooked and chopped shrimp 80 Gm

Homemade mayonnaise 15 Gm

Banana shallot 3 Gm

Chives 5 Gm

Salt 1 Gm

White pepper 1 Gm

Lemon zest 1 Gm

Final Recipe Assembly

Shrimp mix 65 Gm

Mango avocado mix 105 Gm

Mango Puree 4 Gm

Baby Spinach 1 Gm

Diced Mango 5 Gm


Method:

Make the mango avocado mix using the required quantity of each ingredient as per recipe.

Make the shrimp mix likewise, following the recipe

Using a ring mold, place the mango avocado mix at the centre of the plate

Top it up with the shrimp mix

Add 3 pieces of neatly diced mango pieces over the shrimp tartare

Remove the ring mold and sick baby spinach leaves on the side of the tartare

Make a puree out of mango trimmings

Finish the plate by adding 3 dots of mango puree on the plate. Bon appetit


Beetroot & Avocado Tartare by Red, Vasant Vihar


Beetroot & Avocado Tartare by Red, Vasant Vihar


Pickled beetroot:

Malt vinegar 1/8 cup

Sake 1/2 cup

Mirin 1/2 cup

White vinegar 1/8 cup

Star anise 2 pcs

Pepper 1/2 tsp

Salt 5 gm


Make the brine solution. Dice the beetroot and soak it for 2 days


Beetroot mix:

Pickled beetroot 200 gm

Onion 50 gm

Onion chives 10 gm

Sundried tomato 5-6 no.

Olive oil 1 tbsp

Greek yoghurt 2 tbsp


Chop all the ingredients & mix well with pickled beetroot.


Avocado mix:

Avocado 250 gm

Jalapeno 20 gm

Onion 30 gm

Birds eye chilli 3-4 no.

Coriander roots 10 gm

Lemon juice 1 tbsp

Salt to taste

Pepper crushed 1 tsp

Peel avocado & roast it on open fire/charcoal. Chop all the ingredients and mix them with the smoked avocado.


Yuzu disc:

Lemon juice 1 tbsp

Yuzu juice 1 tbsp

Salt to taste

Sugar 10 gm

Water

Freeze the yuzu mix overnight to make a 2 cm disc.

For plating:

Spread the avocado on the bottom, followed by the pickled beetroot mix.

Use any hot sauce on top before you place the yuzu disc.

Garnish with fried leeks.

The Idea:

Tartare has always been an attraction for meat eaters. So the idea was to give it a vegetarian healthier version without making it boring!

The layers have been designed with the idea to give a hot and cold sensation with each bite. The spicy avocado is balanced by the sweet and sour beet pickle with a soothing sensation of citrusy Yuzu ice disc. Once the taste buds are satiated, the crunch from the leeks completes the required texture profile of the whole dish.


Avocado Asparagus orange salad by Kampai


Avocado Asparagus orange salad by Kampai


Ingredients:

Avocado 100gm

Asparagus 100gm

Orange 1 ps

Ice berg 50gm

Lettuce 50gm

Red radish 10gm

Rocket leaf 20gm

Cherry tomato 10gm

Grapes 10g

Yuzu sesame dressing

Yuzu juice 1tea spoon

Sesame oil 1tea spoon

Olive oil 1 teaspoon

Soy sauce 2 tablespoon

Mustard powder 1pinch

Onion 30gm

Salt & pepper for test


Method:

For the dressing heat up the oil ( olive oil & sesame oil) till smoke and put the fine chop onion on the hot oil and leave it to cool. Add yuzu juice kharashi powder (Japanese mustard powder) soy sauce salt & pepper and blend it till smooth.

Take a salad mixing bowl, add all the ingredients pour the dressing on it mixed it well and serve on a chill salad plate/bowl.


Classic Caesar Salad by Chef Shaurya Veer Kapoor Café Hawkers


Classic Caesar Salad by Chef Shaurya Veer Kapoor Café Hawkers

Ingredients:


1 large or 2 small heads of romaine lettuce

Parmesan cheese, shredded or shaved

Crisp bread croutons. How to Make Croutons: The crunchy homemade garlic croutons really elevate this salad, making it look and taste quite fancy. The cheese crusted onto each little toast will have you snacking on these croutons! Just follow - Cut the baguette in half lengthwise and slice it into 1/4″ thick pieces and place it on a baking sheet. Combine 3 Tbsp extra virgin olive oil with minced garlic. Toss bread with garlic-infused oil and 2 Tbsp parmesan. Spread Evenly and Bake to desired crispness.

Caesar salad dressing – How to Make: All you need is a bowl and whisk. This Caesar dressing is light and healthy and packs so many fresh flavours without needing much salt at all.

Whisk together minced garlic, Worcestershire sauce, lemon juice and red wine vinegar.

Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.

Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.


How to Make Caesar Salad:

In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in Caesar dressing. Garnish with fresh olives, cherry tomatoes and shredded Parmesan cheese.


Spicy Avocado & Pomegranate Salad, Chef Noah Barnes, Co-Founder & Chef, Miss Margarita by Arriba


Spicy Avocado & Pomegranate Salad, Chef Noah Barnes, Co-Founder & Chef, Miss Margarita by Arriba

Ingredients

Iceberg Lettuce

Arugula(rocket lettuce)

Sliced jalapeno

Plum cherry tomato

Feta cheese

Avocado (cored and diced)

Pomegranate

For dressing

avocado oil

lime juice

chipotle chilli

chopped jalapeno

chopped coriander

agave nectar

salt

Pepper


Method

In a wide mixing bowl add all the ingredients for the dressing and whisk well to form a viscous emulsion, season with salt & pepper, and set aside in a cool dry place.

In a wide bowl add the lettuce, rocket, jalapeno, tomato, and avocado

Pour the chilled dressing and lightly toss while ensuring not to crush the lettuce

Plate onto a salad bowl and sprinkle crumbled feta and pomegranate

Garnish with a few slices of avocado

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