Summer Salad

Everyone needs a go-to refreshing summer salad recipe when it gets hot out. This is mine that’s sure to wow a crowd. It’s sweet and slightly bitter which compliments any dish that comes as the main course.

When I was coming up with recipe I was trying to find a veggie that pops. I really wanted a watermelon radish but they were no where to be found in my city :(. I seriously looked everywhere and tried to special order them, it was a no go. I stumbled upon these gorgeous chioggia beets, luckily! They really make the salad with their tie-dye pretty look.

Normally, I make salads with arugula, romaine or spinach but sunflower sprouts bring something different to the table. Not only is their texture slightly crunchy but it delivers a lemony nutty flavor. This is a perfect compliment to the sweet, sour and bitter flavors from the cherries, orange and beets. The best part is that this recipe is versatile for all diets: vegan, vegetarian, carnivores, gluten free, kosher and the list goes on.

Print Recipe

Summer Salad

Servings

Ingredients

Salad Ingredients

• sunflower sprouts
• 1 orange peeled and sectioned
• 10 cherries pitted
• 1 chioggia beet paper thin slices (mandolin)
• pistachios (optional)
• goat milk feta (optional)

Dressing Ingredients

• 2-3 tablespoons Juice from the orange
• ¼ cup olive oil
• pinch of salt and pepper
• ½ teaspoon garlic powder
• 1 teaspoon dijon mustard

Servings Ingredients Salad Ingredients sunflower sprouts 1 orange peeled and sectioned 10 cherries pitted 1 chioggia beet paper thin slices (mandolin) pistachios (optional) goat milk feta (optional) Dressing Ingredients 2-3 tablespoons Juice from the orange ¼ cup olive oil pinch of salt and pepper ½ teaspoon garlic powder 1 teaspoon dijon mustard

Instructions

1. Combine all dressing ingredients in blender. Blend and set aside.
2. Toss sunflower sprouts in the dressing then pile them on the plate. After, add the sectioned orange, cherries, beets and optional items. Serve immediately