Summer Crunch Salad Recipes

CRUNCH SALAD

Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

CRUNCHY SUMMER SALAD

Crunchy Summer Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

2 Kirby cucumbers, unpeeled and thinly sliced (about 2 cups)
1 1/2 cups fresh corn kernels (from 2 ears)
9 ounces sugar snap peas, trimmed (2 3/4 cups)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 firm-ripe avocados, halved and cut into wedges

Steps:

Combine cucumbers, corn, and sugar snaps in a bowl. Drizzle with lemon juice and oil; season with salt and pepper. Toss to combine. Gently fold in avocados and serve immediately.

SUMMER CRUNCH SALAD

Summer crunch salad image

The crunchiness of green beans works particularly well in this salad

Provided by Barney Desmazery

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 7

Ingredients

200g pack small button mushroom , finely sliced
juice 1 lemon
200g green bean , trimmed
handful soft green herbs , such as basil, chervil, parsley and tarragon
100g cherry tomato , quartered
3 tbsp olive oil
75g parmesan (or vegetarian alternative), shaved into large curls

Steps:

In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium

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