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Good Greens: Simple Salads for Every Taste
April 2022
article & photos by renata haidle
The humble salad is often viewed as a boring sidekick to more exciting and hearty things like meats, casseroles, or pastas. With very little effort and a bit of imagination, you can transform your salads into the star of the meal, and add a healthy dose of necessary nutrients while doing so.
- Always buy fresh and in-season, organic if possible, for optimal nutritional value.
- You can make amazing salads with things you might already have in your fridge and/or pantry. Canned fish, nuts and seeds, and dry fruit make excellent toppings to many veggie-based salads.
- The more colorful your salad is, the better the nutritional content (provided that color comes mainly from vegetables).
- For your salad to be satiating, always think of including some protein.
- Layer different textures, shapes, and colors for an appetizing plate.
- Think outside the box when making dressing. Delicious dressings can be made out of a favorite sauce, fruit preserves, fruit juices, or yogurt.
- To master any vinaigrette, combine three parts oil with one part acid. The acid can be vinegar, fruit juice, wine, soy sauce, etc.
Ahi Tuna Poke with Mango and Baby Greens
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Ingredients:
- 4 Cups baby greens
- 1 yellow bell pepper, diced
- 1 mango, diced
- 8 oz ahi tuna
- 2 Tablespoons chopped green onion
- 2 Tablespoons chopped onion
- 4 Tablespoons soy sauce
- 2 teaspoons sesame oil
- ½ teaspoons red pepper flakes
- Fennel frond tips for decorating, optional
Directions:
To make the ahi tuna poke: cut the ahi tuna (sushi-grade) into half inch cubes. Toss with the sesame oil, soy sauce, red pepper flakes, and onion until thoroughly coated. Refrigerate for 30 minutes before serving.
Makes 2 servings.
Peach And Stilton Spinach Salad with Honey Lemon Vinaigrette
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Ingredients:
- 4 Cups baby spinach
- 1 Cup cherry tomatoes, halved
- 1 peach, cubed
- 1 bell pepper, diced
- 2 Tablespoons chives, chopped
- 4 oz Stilton, torn into 1-inch pieces
For the honey lemon vinaigrette, mix 6 Tablespoons olive oil with 2 Tablespoons fresh lemon juice and 1 Tablespoon honey.
Makes 2 servings.
Red Quinoa With Celery and Grape Tomatoes
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Ingredients:
- 2 Cups cooked red quinoa
- 2 celery stalks, finely sliced
- 1 Cup grape tomatoes, halved
- 2 Tablespoons dill fronds
Dress with olive oil, salt, freshly ground pepper, and a splash of lime juice.
Makes 2 servings.
Fig, Avocado and Arugula with Balsamic Vinaigrette
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Ingredients:
- 2 Cups arugula
- 2 Tablespoons sweet onion, sliced finely
- 1 avocado, diced
- 4 large figs, sliced
For the vinaigrette, combine 3 parts olive oil with 1 part balsamic vinegar.
Makes 2 servings.
Mediterranean Salad with Tuna and Anchovies
![](/images/img_SseisAMrnc5GPuquLAVVrp/mediterranean-salad2.jpg?fit=outside&w=1600&h=1280)
Ingredients:
- 4 Cups romaine lettuce, torn into small pieces
- 2 hard boiled eggs, sliced in half
- 1 can tuna
- 8 anchovy filets
- ¼ Cup Niçoise olives (you can substitute Kalamata)
- 8 green beans, blanched
- 1 Tablespoon capers
- 2 Tablespoons marinated red pepper strips
Serve with a honey mustard vinaigrette.
Makes 2 servings.
Red Cabbage with Feta, Blackberries, and Watermelon Salad
![](/images/img_HTggcrq1Xqf6UXv5DthtNH/red-cabbage-feta-watermelon-salad.jpg?fit=outside&w=1600&h=1143)
Ingredients:
- 2 Cups shredded red cabbage
- 1 Cup watermelon, cubed
- 1 Cup feta, cubed
- 1 Cup blackberries
- 1 Tablespoon sprouted pumpkin seeds
- 1 teaspoon kosher salt
Serve with balsamic or huckleberry vinaigrette.
Makes 2 servings.
Originally printed in the April 2022 issue of Simply Local Magazine
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