FOUR Summer Salads You Will LOVE! Easy Make-Ahead Recipes!
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Recipes in this Video
4 recipes
Originating from Thailand, this salad is a vibrant combination of fresh vegetables and protein, often enjoyed as a light meal or appetizer. The use of peanut dressing adds a rich, nutty flavor that complements the crispness of the vegetables. Today, variations of this salad are popular in many countries, adapting to local tastes and available ingredients.
Ingredients
- ●chicken breast
- ●mixed salad greens
- ●carrots
- ●cucumber
- ●red bell pepper
- ●green onions
- ●cilantro
- ●peanuts
- ●lime juice
- ●soy sauce
- ●peanut butter
- ●honey
- ●garlic
- ●ginger
- ●sesame oil
- ●salt
- ●black pepper
Instructions
- 1Cook chicken breast until fully cooked and no longer pink, about 15-20 minutes.
- 2Let the chicken cool, then slice into strips.
- 3Wash and dry mixed salad greens, then place in a large bowl.
- 4Julienne carrots and cucumber, then add to the salad greens.
- 5Slice red bell pepper and chop green onions; add to the bowl.
- 6Chop fresh cilantro and sprinkle over the salad.
- 7In a separate bowl, whisk together lime juice, soy sauce, peanut butter, honey, minced garlic, grated ginger, sesame oil, salt, and black pepper until smooth.
- 8Drizzle the peanut dressing over the salad and toss to combine.
- 9Top with chopped peanuts for crunch before serving.
Ingredient Alternatives
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter offers a healthier fat profile, while sunflower seed butter is nut-free.
chicken breast
Healthier: tofu
Cheaper: canned chickpeas
Tofu provides a vegetarian option, while chickpeas are budget-friendly and protein-rich.
Techniques
grillingmixingchopping
Equipment
grill or skilletmixing bowlwhiskknifecutting board
🌶️🌶️🌶️Lowpeanutssoysesame
Also Known As
Gai Pad Thai SaladThai Chicken Salad
Ingredients
- ●2 cups elbow macaroni
- ●1/2 cup mayonnaise
- ●1/4 cup sour cream
- ●1 tablespoon Dijon mustard
- ●1/2 cup celery, diced
- ●1/2 cup red bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup sweet pickle relish
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon paprika
- ●1 tablespoon fresh parsley, chopped
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2In a large mixing bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix until smooth.
- 3Add the diced celery, red bell pepper, red onion, and sweet pickle relish to the bowl. Stir to combine.
- 4Add the cooled macaroni to the mixture and gently fold until the pasta is well coated.
- 5Season with salt, black pepper, and paprika. Mix well to incorporate the spices.
- 6Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 7Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 8Before serving, stir in the chopped parsley for a fresh touch.
- 9Serve chilled as a side dish or a light meal.
Equipment
large potmixing bowlmeasuring cupsmeasuring spoonsspatulaplastic wrap
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups cucumbers, diced
- ●1 can (15 oz) black beans, rinsed and drained
- ●1/2 cup red bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup lime juice
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp chili powder
Instructions
- 1In a large bowl, combine the diced cucumbers, black beans, red bell pepper, red onion, and cilantro.
- 2In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, black pepper, and chili powder.
- 3Pour the dressing over the salad ingredients and toss gently to combine.
- 4Taste and adjust seasoning if necessary.
- 5Let the salad sit for at least 15 minutes to allow the flavors to meld.
- 6Serve chilled or at room temperature.
Equipment
large bowlsmall bowlwhiskcutting boardknife
Ingredients
- ●1 cup bulgur wheat
- ●2 cups water
- ●1 medium zucchini, diced
- ●1 cup cherry tomatoes, halved
- ●1/2 cup fresh parsley, chopped
- ●1/4 cup fresh mint, chopped
- ●1/4 cup olive oil
- ●1/4 cup lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the bulgur wheat under cold water and drain.
- 2In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur wheat, cover, and remove from heat. Let it sit for about 15-20 minutes until the water is absorbed and the bulgur is tender.
- 3In a large bowl, combine the diced zucchini, halved cherry tomatoes, chopped parsley, and chopped mint.
- 4Once the bulgur is ready, fluff it with a fork and let it cool slightly before adding it to the vegetable mixture.
- 5In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 6Pour the dressing over the bulgur and vegetable mixture, and toss gently to combine all ingredients evenly.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Cover the tabbouleh and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
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