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Two Light Summer Salads

One of the easiest ways of getting more fresh vegetables into your diet is by adding more salads to your kitchen repertoire, especially when the weather gets steamy.

Pair the first recipe below with some crunchy Italian bread and dipping oil for a quick supper. The salmon makes the second recipe a meal on its own.

Baby Artichoke, Parsley and Celery Salad

2 1/2 lbs baby artichokes

1/3 cup fresh lemon juice

1 cup thinly sliced celery

1 medium red onion (or 5 green onions), thinly sliced

1 cup packed Italian parsley, stems removed

1/4 cup capers

1/3 cup extra-virgin olive oil

dash Tabasco sauce

salt

freshly ground pepper

1. Clean the artichokes by pulling away and discarding the outer leaves until all that remains is the very light, tender inner leaves. Using a sharp knife, cut off and discard the tips of the remaining leaves and all the dark parts.

2. Pour the lemon juice into a large bowl. Slice the trimmed artichokes thinly and add to the bowl, tossing well. Add the celery, onion, parsley, capers, oil and Tabasco, then salt and pepper to taste.

3. Serve at room temperature or cook in a skillet over medium heat for 2 minutes to warm slightly.

Yields 4 servings

Source: Simply Organic by Jesse Ziff Cool (Chronicle Books)

Download Recipe

Salmon and Blueberry Salad with Red Onion Vinaigrette

1 medium-sized red onion, thinly sliced into half-rings

1/4 cup red wine vinegar

1 tsp sugar

1 tsp salt, divided

1/4 tsp ground black pepper, divided

3 tbsp olive oil, divided

1 1/2 lbs salmon fillet, cut crosswise into 4 portions

6 cups lettuce leaves in bite-sized pieces

1 cup fresh blueberries

1. In a microwaveable cup, combine onion, vinegar, sugar and half each of the salt and pepper, and cover loosely with plastic wrap. Microwave on high for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes.

2. Meanwhile, preheat grill or broiler. Brush 1 tbsp of the olive oil on both sides of the salmon fillets; sprinkle with remaining salt and pepper. Grill or broil, skin side down, until just cooked through, about 6 minutes.

3. Divide lettuce leaves among 4 dinner plates; place one piece of salmon in the center of each plate. With a slotted spoon, remove onions from vinegar and scatter, along with the blueberries, over and around the fish.

4. Whisk remaining olive oil into the vinegar mixture; drizzle over salmon.

Yields 4 servings

Download Recipe

Source: US Highbush Blueberry Council

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Two Light Summer Salads

Two Light Summer Salads

Baby Artichoke, Parsley and Celery Salad

Salmon and Blueberry Salad with Red Onion Vinaigrette

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