ELXR welcomes Ronny Joseph, founder of The Primal Gourmet, to The Dispensary for this post featuring three incredible summer salad recipes chockablock with fresh fruits and toasty nuts, bursting with summer freshness. Check out his website Cook Primal Gourmet for more incredible recipes, and to read his inspiring story.
Fruity & Nutty: 3 Summer Salads
When the summer rolls in and we have ample time to amble about in parks and on patios, what adds to that summer vibe more than salads with fresh juicy fruits, lots of fragrant herbs and crunchy nuts? Stunning salads like these easily become the centerpiece of a meal: Simply add the protein of your choice and you’re ready to go! Because they’re entirely plant-based, they’re great for all diets!
Watermelon, Pistachio and Watercress Salad
Beautiful, refreshing, and light, this summery salad is perfect as an appetizer or palate cleanser between courses.
½ Watermelon – cubed
¼ cup pistachios – roughly chopped
2 cups watercress
8-10 sprigs fresh mint
Cold-pressed extra virgin olive oil
Lay watermelon on a large serving platter. Scatter watercress, mint and pistachios overtop. Drizzle with high-quality, cold-pressed EVOO (grab that expensive stuff you’ve been saving for exactly this occasion).
Grilled Apricot, Pecan and Arugula Salad with Classic Balsamic Vinaigrette
Sophisticated, bold and warm, this salad is perfect for those cooler summer nights by the outdoor fire.
2-3 medium-ripened apricots – halved and pitted
1 small package arugula
1/8 cup pecans
1 small shallot – very finely julienned
2 tbsp raisins or dried cranberries (optional)
1 small clove garlic – grated
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil (EVOO)
1 tbsp organic honey
1 tsp Dijon or grainy mustard
Pinch of salt and pepper
Preheat a grill or grill pan to med-high heat. Brush each half of the apricots with a tiny bit of avocado oil. Grill flesh-side down for 5-6 minutes or until grill-marks are achieved. (Tip: avoid soft or over-ripened apricots.)
Meanwhile, add all of the other salad ingredients to a serving platter. Once apricots are done, arrange them over top of the salad. Set aside.
Add all of the vinaigrette ingredients to a mason jar and shake vigorously until emulsified.
Drizzle the vinaigrette over top of the salad and toss gently to coat.
Mango, Almond and Frisée Salad with Ginger-Lime Vinaigrette
Crisp, balanced and satisfying, this Asian-inspired salad will have you reaching for seconds and thirds.
1 mango – pitted and cubed
1 head frisé lettuce
1 avocado – pitted and cubed
6-8 cherry tomatoes – halve
1/8 cup almonds – roughly chopped
1 scallion – finely sliced
6-8 slices English cucumber
3 tbsp white sesame seeds
½ tbsp fresh ginger – grated
1tbsp lime juice
1tbsp organic maple syrup
1 tbsp rice wine vinegar
1 tbsp coconut aminos
2 tbsp extra light extra virgin olive oil (EVOO)
1 tbsp sesame oil
Pinch of sea salt
Add all of the salad ingredients in a bowl. Set aside.
Add all vinaigrette ingredients to a mason jar and shake vigorously until emulsified. Alternatively, add ingredients to a mixing bowl and whisk together until emulsified.
Drizzle vinaigrette over top of salad and toss gently to coat.