New Salad Recipes for Summer

Warm weather ushers in a season for bright and breezy flavors. For many of us, that means some sort of salad. With minimal to no cooking required, tons of tasty produce and herbs and fresh, light dressings, these options fit the bill of fare perfectly.

Featured Recipes

BAJA TUNA SALAD permalink icon

10 oz. tuna packed in olive oil, drained
2 tbsp. each finely chopped red and yellow peppers
1 tbsp. finely chopped fresh cilantro, plus more for garnish
2 tbsp. finely chopped red onion
2 tsp. Sriracha (or similar hot sauce), or more to taste
1/4 tsp. finely ground fresh black pepper, plus more for garnish
1 tsp. extra virgin olive oil, or more to taste, plus more for garnish
2 Hass avocados, halved and seeded
1 lime wedge
- freshly ground Kowalski's Sea Salt, to taste

In a medium mixing bowl, combine the first 7 ingredients (through olive oil); adjust hot sauce, pepper and oil to taste. Scoop tuna mixture into halved avocados; drizzle with olive oil. Squeeze lime over the filled avocados; garnish with salt, pepper and chopped cilantro. Serve immediately.

Serves 4

Note: To make a more stable container in which to serve the salad, cut a thin slice of avocado from the bottom of each half to make a flat surface that won't wobble when placed on a plate.

LOBSTER PASTA SALAD permalink icon

- kosher salt, to taste
1/2 lb. medium pasta shells
2 cups frozen corn, thawed
6 green onions (both white and green parts), thinly sliced
1 orange bell peppers, seeded and finely diced
1 pt. grape tomatoes, halved
1 lb. cooked fresh lobster meat, chopped
3/4 cup mayonnaise
1/2 cup sour cream
2 tsp. freshly squeezed lemon juice
1/2 tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
1/2 oz. minced fresh dill, plus more for garnish
1/4 oz. chopped fresh Italian parsley

Bring a large pot of salted water to a boil. Add the pasta; cook until al dente (about 8 min.). Drain pasta and allow to cool to room temperature (about 30 min.). In a large mixing bowl, combine pasta with remaining ingredients except parsley; stir well to combine. Season to taste with salt and pepper; garnish with parsley.

Serves 6

KOWALSKI'S CHOPPED SALAD permalink icon

1/2 cup Kowalski's Extra Virgin Olive Oil
3 tbsp. red wine vinegar
2 1/2 tsp. Dijon mustard
2 tsp. honey
3/4 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
4 cups romaine lettuce, finely chopped, washed and spun dry
1 cup radicchio, finely shredded, washed and spun thoroughly dry
4 oz. Genoa salami, finely diced
4 oz. provolone cheese, finely diced
1/2 cup halved grape tomatoes
1/3 cup halved Kalamata olives
1/4 cup garbanzo beans, rinsed and drained
1/4 cup thinly sliced canned artichoke hearts
1/4 cup thinly sliced red onion
2-3 tbsp. pine nuts, to taste
- fresh basil, thinly sliced in ribbons, to taste 

Pour first 8 ingredients into a screw-top glass jar and shake until well combined. In a large mixing bowl, toss romaine with a little bit of dressing to taste. Put dressed romaine on a large, rimmed serving platter or shallow bowl; arrange next 8 ingredients on top of the romaine in stripes or pie-shaped wedges. Drizzle salad with more dressing to taste; garnish with pine nuts and basil. Serve additional dressing on the side.

Serves 8

COLORFUL BEAN SALAD permalink icon

3/4 lb. green beans, trimmed and halved
3/4 lb. yellow wax beans, trimmed and halved
14 oz. canned dark red kidney beans, drained and rinsed
14 oz. canned black eyed peas, drained and rinsed
14 oz. canned garbanzo beans, drained and rinsed
1 bunch green onion, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 tbsp. chopped fresh Italian parsley
2 tbsp. chopped fresh oregano leaves
- Kowalski’s Italian Vinaigrette
- kosher salt and fresh ground black pepper, to taste

Bring a large pot of salted water to a boil. Add the green and wax beans; cook until beans are just tender (about 8 min.). Drain the beans in a colander and shock in ice water to stop the cooking process; drain again and set aside. Place the fresh and canned beans, green onion, bell pepper, parsley, oregano and dressing to taste in a large bowl; toss to combine. Season to taste with salt and pepper.

Serves 10

SHRIMP SALAD WITH LINGUINE permalink icon

3/4 lb. grape tomatoes, halved
1 red bell pepper, seeded, chopped
1/4 lb. feta cheese, crumbled
1/2 cup chopped Kalamata olives
6 green onions, finely chopped
3/4 lb. linguine, freshly cooked, drained
3/4 lb. cooked bay shrimp
3/4 cup Kowalski's Italian Vinaigrette
- kosher salt and fresh ground black pepper, to taste

Mix all ingredients except dressing and seasoning in a large salad or mixing bowl. Add dressing; toss to blend. Season salad to taste with salt and pepper.

Serves 8

CAULIFLOWER AND OLIVE SALAD permalink icon

2 cups small raw cauliflower florets
1/3 cup sliced Kalamata and green olives
1/3 cup thinly sliced roasted red pepper strips
1/3 cup sliced green onion
3 tbsp. Kowalski’s Italian Vinaigrette (or another vinaigrette)
- kosher salt and fresh ground black pepper, to taste

Mix all ingredients except dressing and seasoning in a large salad or mixing bowl. Add dressing; toss to blend. Season salad to taste with salt and pepper.

Serves 4

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