Power Up with These Fresh, Colorful Summer Salads
When the weather’s hot and steamy, we love a cool, refreshing salad. What could be easier for parties, suppers on the patio or even as a delicious brown-bag lunch in the office?
Fresh from the catering pros at Jerry’s Kitchen in Doylestown, here are easy recipes for “power salads” – the kind that are hearty enough to make a meal or to serve as a terrific side dish for any summer feast.
Colorful Chickpea Salad
Here’s a light, tasty salad filled with tons of veggies. It’s 100% vegan and gluten-free.
2 cans chickpeas, rinsed and drained
1 small bell pepper (yellow, red, or orange)
1 carrot
½ English cucumber
12 oz. cherry tomatoes
2 Tbsp. olive oil
2-3 Tbsp. white wine vinegar
Juice from ½ lemon
1 tsp. basil
½ tsp. oregano
½ tsp. garlic powder
Salt and pepper to taste
To make the salad:
Finely dice bell pepper, carrot, tomato, and cucumber. Combine all ingredients in a bowl and mix well. Cover and let marinate in the fridge for at least an hour.
If you like more of a “bite” then add some finely diced onion and substitute a minced garlic clove for the garlic powder.
Southwestern Bean Salad with Citrus Dressing
This rainbow-colored salad combines southwestern flavors with a fresh burst of citrus. Orange and lime come together in a quick and easy dressing. This one works well as a main dish or side dish. It can even serve as a hearty chip dip or fresh topper for tacos and burritos.
15 oz. can black beans, drained and rinsed
8 oz. cherry tomatoes, diced
1 cup corn, fresh or frozen and thawed
1 large orange bell pepper, diced
⅓ cup red onion, finely diced
¾ cup loosely packed cilantro, stems removed
1 avocado, diced
For the dressing:
Juice from 1 large orange
Juice from 1 ½ limes
¼ tsp. cumin, or more to taste
½ tsp. agave (or honey)
⅛ tsp. salt
To make the salad:
In a small bowl, whisk together all dressing ingredients until agave or honey is incorporated. This should yield about ½ cup of dressing. Set aside.
In a separate bowl, combine the beans, tomato, corn, red onion, bell pepper, and roughly chopped cilantro. Add the dressing and toss to combine.
This salad is best if chilled 1 hour or longer before serving. Stir well, as some of the dressing will gather at the bottom. Top with diced avocado right before serving.
For an extra kick, add a pinch of cayenne pepper or chipotle to the dressing!
Want more delicious recipes and tips? Call the catering pros at Jerry’s Kitchen
At Jerry’s Kitchen, we bring the party to you! Think how much fun it would be to have one of our famous food trucks at your next birthday party, corporate event or family reunion. We also have a traditional catering menu with all your favorites. Either way, our catering professionals are here to make entertaining easy and fun.
We serve clients all over the Philadelphia and Doylestown area, so get in touch now to plan your upcoming event.
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