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Style Magazine

3 Summer Salad Recipes

When it’s too hot to turn on the oven and you’re too lazy to fire up the grill, a simple salad is oftentimes the perfect solution. Cool, crisp, and guilt-free, these recipes are nutritious and delicious.

Black-Eyed Pea and Roasted Red Pepper Salad

Submitted by Zest Kitchen, 2620 Sunset Boulevard, Rocklin, Suite 1, 916-824-1688,

Black-Eyed Pea and Roasted Red Pepper Salad

4 cups cooked (or canned) black-eyed peas, gently rinsed and drained

1/4 cup light-tasting oil like grapeseed, sunflower, or light olive oil (optional)

1/4-1/2 tsp. ground black pepper

1 tsp. salt (only 1/2 tsp. if using canned beans)

*1 cup roasted red bell peppers, peeled and chopped (jarred or see directions below)

Parsley, chopped, optional, to garnish

Lemon twist, optional, to garnish

Spinach, for serving

Place all ingredients in a bowl and mix gently to combine. Avoid overmixing to keep the beans intact and pretty. Serve chilled or at room temperature, alone or on a bed of spinach. Garnish with parsley and a lemon twist, if desired.

*Roast one red bell pepper in a 450° oven for approximately 30 minutes or until lightly charred. While warm, put in a closed container to let it “sweat” for 15-30 minutes. (Note: You can also put it on a cutting board with a bowl over it.) The steam helps the tough outer layer of skin separate from the pepper’s soft flesh. Peel the outer layer of skin off, remove the stem and seeds, and chop.

Som Tum (Papaya Salad)

Submitted by Thai Paradise, 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988,

Som Tum (Papaya Salad)

1 green papaya, shredded

1 tomato, quartered

1 tsp. tamarind paste

2 tsp. fresh-squeezed lime juice

1 tsp. palm sugar

*1 tsp. fish sauce

2 tsp. chopped peanuts

1 Thai chili, sliced

Lettuce, for serving

Sliced limes, for serving

*For vegetarian, add a pinch of salt (instead of fish sauce)

Peel and coarsely shred green papaya, discarding seeds and inner membrane, into bowl. Add remaining ingredients. Mix gently to combine. Line plate with lettuce leaves and limes, and add salad.

Salmon Salad

Submitted by The Farm Table, 311 Main Street, Placerville, 530-295-8140,

Salmon Salad

2 oz. fresh salad greens

3 fingerling potatoes, baked then halved

3 oz. salmon, seasoned and baked

1 radish, thinly sliced

1/2 tsp. capers

1 tbsp. black olives

1 asparagus spear, shaved

1 tbsp. dill

1 hard-boiled egg, sliced

Champagne Vinaigrette

1/8 yellow onion

1 clove garlic

1/2 cup champagne vinegar

1 tsp. paprika

1/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried thyme

1/2 tsp. sugar

1/4 cup water

1/2 cup canola oil

For the champagne vinaigrette: Add all ingredients through water and blend till well minced. Reduce blender speed to medium low and slowly drizzle in oil till well mixed. Yields enough for four salads.

Plate your salad beginning with the lettuce. Arrange the fingerling potatoes around the plate; break salmon into bite-size pieces and distribute evenly over the bed of greens. Garnish with radish slices, capers, olives, asparagus, and dill. Top with hard-boiled egg. Serve with about 2 oz. of champagne vinaigrette on the side.