As summer winds down, you may be wondering what to do with the abundant harvest of greens and tomatoes still left in the garden. There are still enough warm days to enjoy a SUMMER SALAD as a main course for lunch or dinner.
For this salad, have the kids wash and layer an assortment of fresh greens. I used romaine, arugula, spinach, purslane (look it up if you’re wondering), and radicchio. Then I added sliced cucumbers, yellow beets, black olives, sliced grapes, and yellow tomatoes. Then I sprinkled on a 2 oz. packet of salmon, sunflower seeds, pumpkin seeds, chia seeds, slivered almonds, and grated Parmesan cheese. Top with your favorite dressing and you’re all set.
You can easily substitute the following to make it your own: diced, cooked chicken, cooked salad shrimp, tuna, dried cranberries, walnuts or pecans, pineapple chunks, shredded carrots, apple slices, orange segments…the list goes on. It’s delicious, filling and nutritious as well. Why not pack a smaller version of this for school lunches? Serve with some whole grain crackers for added crunch.
What are your favorite salad add-ins?