Another Kober-family inspired recipe for ya – (see my last post for the Italian Sub Salad – it’s a game changer) The BEST Summer Salad. I’m calling it a summer salad because I literally crave this salad when it gets hot (I can eat it every single day, easily).
The back story on this salad – my MIL, Mary, makes this every time to go home to visit. Mostly because I think I’m the only person in the family that still gets excited about it because I didn’t grow up eating it every single night.
I can still remember the FIRST time I met Andy’s family. We were all sitting around the dinner table (literally had walked in the door, met everyone, then sat down for dinner) and I took one bite of this salad and was like, “WTF IS THIS.”
I had never had a salad without ranch dressing in my life.
This was a GAME CHANGER for me.
It’s so savory and tangy and crunchy and cool and blah blah blah it’s amazing just make it.
I put my spin on it by adding avocado.
How to Make this Summer Salad PHFF
You could bulk this up and make it PHFF by adding grilled chicken, a couple of hard boiled eggs, or even just some fresh mozzarella for some protein and be good to go.
It has 9 g of fiber (thank you veggies and avocado) and lots of healthy fat, so this is a super blood sugar balancing salad with staying power.
I also like to prepare this a la Mary-style by not mixing up the dressing…just pouring the olive oil, vinegar, and seasonings right on the veggies and mixing it up. Very efficient. I mean, why TF do we mix up the dressing before pouring it on?? It’s a whole extra step + an extra dish to clean. No thx.
OK, I’m out – off to get ready for a girls night where there likely will not be salad but I’m feeling a good grapefruit vodka with grapefruit bitters, club soda, a splash of grapefruit juice, and a pinch of pink salt. V low maintenance. Not specific.
The BEST Summer Salad
Author: Megan Kober, RDN, LD
Prep time: 10 mins | Total time: 10 mins
Cool, crisp, everyday salad. Seriously, I eat it every day.
8 c romaine, chopped
8 cocktail/pearl tomatoes (or 16 cherry tomatoes), sliced
1 small sweet onion, sliced
1 cucumber, peeled and sliced
1/4 c extra virgin olive oil
2 Tbsp red wine vinegar
BIG pinch of: salt, fresh ground pepper, garlic powder, onion powder, oregano (I like tons – season to taste!)
Chop veggies and place everything in a large bowl.
Just drizzle on your EVOO and vinegar and season away. Toss. Let the salad sit for a few minutes to “marinate” and serve.
Serving size: 1/4 recipe
Fat: 24 | Carbohydrates: 16 | Fiber: 9 |Protein: 4
This salad is actually GREAT leftover, esp if you cut back on the lettuce and bulk up on the cucumber and tomato.