Delivering Deliciousness: 4 Tips for Preparing a Summer Salad That Looks Just as Beautiful as It Tastes
By Grace Barker
It’s the peak of summertime, which means North Carolina heat, summer dinner parties, and lots of in-season produce! Make the most of this trifecta with a beautiful salad that is both nutritious and delicious. No more offering a dish to share that goes untouched—I’m sharing four ways to ensure your salads look just as good as they taste.
Whether you’re hosting a dinner party or bringing a dish to share, you’re bound to have a mix of picky and adventurous palates. By topping your salad with all the fresh ingredients, not only will it look picture-perfect, but your group will enjoy being able to customize their plates. After all, personalization is all the rage right now—why not offer guests that same experience?
Salads aren’t meant to be boring and bitter, but rather full of flavor for an enjoyable start to a meal. The secret to a phenomenal salad is the process of massaging the lemon and olive oil vinaigrette into your fresh greens to truly maximize the taste.
There is an art to creating a dish that’s both nutritious and delicious. First layer with light and fresh greens, then massage in the refreshing vinaigrette. Next, add vibrant berries and salted beans before topping with nuts and seeds. It is this combination of order, textures, and bold flavors that makes a dish delightful to enjoy.
Not only is having a variety of colors on your plate great for your gut health, but the visual element makes it much more enticing to eat. With a variety of colorful berries and lettuce varieties to choose from, you can create a piece of art that is sure to stand out on any table.
Use these easy and practical tips to deliver deliciousness for your next gathering. Enjoy one of my favorite salad recipes below, a Triple Berry Summer Salad With a Lemon Dijon Vinaigrette.
Prep time: 15 minutes | Servings: 6–8
For the Lemon Dijon Vinaigrette:
⅓ cup extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon lemon juice
2 tablespoons Dijon mustard
½ teaspoon garlic powder
¼ tsp kosher salt
Fresh ground black pepper
For the Salad:
1 (10 oz) container of spring mix lettuce
1 (15 oz) can cannellini beans, drained and rinsed
1 English cucumber, peeled and chopped
1 cup dry roasted walnuts, chopped
1 cup blueberries, washed
1 cup strawberries, washed and sliced
1 cup raspberries, washed
Instructions
Prepare the vinaigrette: In a small bowl or jar, whisk together ⅓ cup extra-virgin olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh lemon juice, 2 tablespoons Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and a few grinds of black pepper until combined and smooth. Taste and adjust if needed.
Prepare the greens: In a large salad bowl, add the contents of a (10 oz) container of spring mix lettuce. Pour the vinaigrette over the greens and use your hands to rub the dressing into the greens until they soften.
Top the salad: For topping the salad, rotate your toppings until the whole top of the salad is covered: 1 drained and rinsed (15 oz) can of cannellini beans, 1 peeled and chopped English cucumber, 1 cup blueberries, 1 cup sliced strawberries, and 1 cup raspberries. Add 1 cup of chopped walnuts in the middle. Serve immediately.
Recipe Notes:
Nut-free option: For dietary restrictions, consider swapping the walnuts for dry roasted sunflower or pumpkin seeds to get the added crunch.
Serving: Prepare the mixed greens and top the salad just before serving. Enjoy within 2 hours to ensure maximum freshness and flavor.
Scaling the recipe: For larger parties, this recipe can be doubled or tripled to ensure everyone can have a bite of your delicious dish.
