Food I Ate Friday - Summer Salads

I am always on the hunt for a good summer salad recipe that is filling, but not heavy, and recently, I found two! They would be the perfect addition to a Memorial Day BBQ, so I made sure to share them with you in time for the holiday weekend J

I assume everyone who enjoys hosting has a “go-to” generic salad, and are looking for something easy and simple to mix it up. These are both refreshing and interesting, and I am very much into that.

Grilled Salmon with White Bean and Arugula Salad

Ingredients

1 tablespoon chopped capers, rinsed and drained

1/4 teaspoon grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons olive oil

3/4 teaspoon kosher salt, divided

1/2 teaspoon minced fresh garlic

1/8 teaspoon ground red pepper

1 (15-ounce) can unsalted Great Northern beans, rinsed and drained

Cooking spray

4 (6-ounce) salmon fillets

1/4 teaspoon freshly ground black pepper

4 cups loosely packed arugula

1/2 cup thinly sliced red onion

Directions:

1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

Original Recipe Found Here: Grilled Salmon with White Bean and Arugula Salad

Ingredients

4 cups cubed fresh watermelon

1/3 cup thinly sliced red onion

2 tablespoons chopped fresh mint

1 (5-ounce) package arugula

1/4 cup sliced almonds, toasted

8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

1. Combine watermelon, onion, mint, and arugula in a large bowl. Add almonds and chicken; toss to combine. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk. Add oil mixture to watermelon mixture; toss gently to coat.

Original Recipe Found Here: Watermelon and Arugula Chicken Salad

Have a lovely holiday weekend friends.

Squeeze in a workout, eat something healthy and get outside!

Comments

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