Step away from the stove — it’s too hot to cook! When the temperature rises, crisp, refreshing salads are perfect for lunch or a light dinner. And with an array of fresh seasonal vegetables and herbs in abundance at supermarkets, local farmers’ markets, and farm stands — not to mention your own garden — all summer long, it’s easy to switch up your salad routine. Keep your kitchen cool and try these super quick and healthy no-cook salads; they all feature summer’s freshest produce.
Sun-Dried Tomato, and Ricotta Salata Salad (Phase 1): Toss arugula, chopped sun-dried tomatoes, pitted black olives, ricotta salata,
chopped celery and celery leaves, and sliced mushrooms with a mustardy
vinaigrette. Add some fresh oregano just before serving, if you like.
Radicchio, and Fennel Salad (Phase 1): Toss steamed or grilled shrimp with torn pieces of radicchio, shaved fennel,
fresh lemon juice, extra-virgin olive oil, and grated Parmesan.
Feta Salad (Phase 1): Toss shredded romaine lettuce with thinly sliced scallions, chopped fresh dill,
crumbled reduced-fat feta cheese, fresh lemon juice, extra-virgin olive oil,
salt, and pepper.
Black Bean Salad (Phase 2): Toss rinsed and drained canned black beans with a zesty hot sauce, diced
papaya, halved cherry or grape tomatoes, sliced scallions, fresh lime juice,
extra-virgin olive oil, and diced reduced-fat Monterey Jack cheese. Sprinkle
with chopped cilantro.
For more no-cook salad ideas as well as 200 more delicious recipes that can be prepared in 30 minutes or less, pick up a copy of The South Beach Diet Super Quick Cookbook. From hearty breakfasts to healthy, delectable desserts, these quick and easy recipes will take the stress out of cooking any day of the week. Order a copy today!