Two Fresh Summer Salads to Try

I am all about salads all year long but Summer salads always seem to have the best ingredients. Filled with lots of fresh local veggies and herbs, they always pack more flavor. I love creating a salad with ingredients I have on hand from my Farmer’s Market visits and the top salad is one of those creations. Add in any veggies, the more the better but this combo with the corn and asparagus is really nice, especially paired with the salty feta.

The black-eyed pea salad could honestly almost be served as a dip as well with chips kind of like a Texas Caviar but I find it so tasty just on its own. I use fresh black-eyed peas but feel free to cook frozen or used canned ones, it’s still great with either! Serve both with grilled meat or seafood and you have a lovely meal. The black-eyed pea salad actually also makes a great relish or salmon or crab cakes! Enjoy!

Chopped Summer Salad

Chopped Summer Salad

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Salad

Ingredients

  • 1 head Kale, shredded
  • 1 cup Cherry Tomoatoes, halved
  • 2 Baby Cucumbers, sliced
  • 1/2 cup Red Onion, diced
  • 3 ears Corn on the Cob, cooked and shucked
  • 1 bunch Asparagus, roasted and cut into 1-inch pieces
  • 4 oz Feta Cheese, crumbled
  • 1/3 cup Pine Nuts
  • 1/4 cup Olive Oil
  • 3 tbsp Champagne Vinegar
  • Juice of 1 Lemon
  • Salt & Pepper

Instructions

  • Either roast or grill the corn. I wrapped mine in foil and baked in the oven for about 25 minutes. Let cool and chop off kernels.
  • Place asparagus on a roasting pan and drizzle with olive oil and a little salt and pepper. Roast at 350°F about 10 minutes until tender yet still crunchy. Once cooled, slice into 1 inch pieces.
  • In a bowl, layer the kale, tomatoes, corn, red onion, asparagus, cucumber, pine nuts and feta.
  • Whisk together olive oil, champagne vinegar and lemon juice. Add in salt and pepper.
  • Toss the salad and drizzle with dressing. Mix all together well.
Chopped Summer Salad
Chopped Summer Salad
Black-Eyed Pea Salad

Black-Eyed Pea Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad

Ingredients

  • 2 cans Black-eyed Peas (about 3 cups)
  • 1 Grenn Bell Pepper, diced
  • 1 cup Cherry Tomoatoes, halved
  • 2 Baby Cucumbers, diced
  • 4-5 Green Onions, diced
  • 3-4 stalks Celery, diced
  • 1 cup Fresh Basil, chopped
  • 1/3 cup Olive Oil
  • 3 tbsp White Wine Vinegar
  • 1 clove Garlic, minced
  • 1 tbsp Hot Sauce (You can use more for extra heat)
  • 1/2 tsp each Salt & Pepper

Instructions

  • In a bowl combine black eyed peas, tomatoes, cucumber, celery, scallions, green bell pepper and basil.
  • In a small bowl or jar, whisk together the olive oil, white wine vinegar, garlic, hot sauce, salt and pepper. Pour over black eyed pea mixture!
  • Toss all together. This is best served at room temperature!
Black-Eyed Pea Salad
Black-Eyed Pea Salad

1 Comment

  1. Claire
    May 22, 2021 / 5:00 pm

    I just gotta say: Your recipes and health/ beauty/ family content are so delightful and luscious!

    I am very preggo w Bb #2 and feel a little lost with the upcoming transition. I have been following for so long, since before having kiddos, and clicking on your beautiful pages make me so happy and inspired! You are so lovely!!!

    Sending praise and luv to you Natalie!!! <3

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