Black Chefs Summer Salads to Add to Your Menu


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Summer is here and so are all the beautiful products that grow during this season. From eggplant to cucumbers to green beans, there are plenty of gorgeous vegetables that are perfect for summer salads that you can expect to see in abundance at the farmer’s market. Finding ways to incorporate them into your diet can prove to have major benefits.

In reality, Harvard Health reports that a diet rich in fruits and vegetables reduces the risk of some of the leading causes of death in the black community including heart disease and stroke, in addition to promoting better blood sugar levels and even reducing the risk of certain cancers.

But, let’s be honest: sometimes vegetables just aren’t that exciting. And if you’re looking for salads to get more greens into your diet, you can get bored quickly with the usual lettuce. That’s why we’re highlighting delicious summer salads from black chefs that will make the greens and all the other colors that appear in these salads salivate.

1) Pistachio, Avocado and Romaine Salad

Of Tirzah’s love

This bright and colorful salad from chef Tirzah Love is packed with tasty summer produce like avocado, cherry tomatoes and purple radishes. The leafy base is a mix of kale and romaine, and the addition of chickpeas makes for a high-protein vegetarian meal. The olives give it a little salty kick of flavor that pairs well with a simple, light lemon dressing.

2) Arugula salad with tuna and white beans

By Marisa Moore

This simple but delicious salad uses several ingredients you probably already have at home, including chunks of albacore tuna and cherry tomatoes. The red wine vinegar reduces the bitterness of the arugula, the cannellini beans add healthy fats, and the red onions bring out the flavors of the other ingredients. It’s the perfect lunch to make when you’re in a hurry but need something nutritious.

3) Watermelon Radish Salad

From Chef Yoli Ouiya

This unique salad uses some of summer’s prettiest vegetables, including beautiful pink watermelon radishes that have a

refreshing crunch and beautiful purple carrots. Cremini mushrooms add a lovely rich, nutty flavor, and it’s all topped off with a creamy vegan mayonnaise dressing that gives this salad a hearty, hearty feel.

4) Sweet + Spicy Arugula Salad

By Kayla Greer

Although Greer doesn’t list the full recipe here, we do know that it contains arugula, Serrano peppers, burrata cheese, shallots, and peaches. The burrata makes this a salad worthy of an entree because it adds protein. The creaminess of the cheese with the spice of the peppers is offset perfectly by the sweet peaches and the whole thing receives a burst of flavor from the shallots. This one will only need a little lemon juice, olive oil, salt and pepper for the dressing.

5) Cucumber And Citrus Salad

By Lauren Von Derpool

There is no recipe available for this one but we can take a lot of inspiration from the picture. Finely diced cucumbers and yellow pomegranate seeds form the base of this salad which is topped with a few small bean sprouts for a fresh crunch. It goes well with a vinaigrette made with orange juice, and lots of salt and pepper.

6) Kale Caesar

By Tiffany Derry

This delicious twist on the traditional Caesar salad uses three types of greens – kale, romaine lettuce and mustard greens – for a vitamin-packed dish. The magic ingredient here is Duckfat breadcrumbs (breadcrumbs fried in duck fat), which gives it a rich flavor and a satisfying crunch. Top it all off with your favorite proteins like chicken tenders for a high-protein lunch option.

7) Quinoa Salad

By Petrina Peart

This hearty quinoa salad from Petrina Peart has everything you want in a summer salad, with filling grains, bright citrus, a little crunch from pumpkin seeds, and a little sweetness from golden raisins. All accompanied by a delicious tangy citrus vinaigrette. Peart graciously shared the full recipe, which you can find below.

Vinaigrette:

1 orange – zested, ½ juice

1 lemon – zested – ½ juice

Sesame seed oil – 1 ½ tsp

Olive oil – ¼ cup

Salt – 1 tsp

Pepper – ½ tsp

Salad:

Quinoa – 2 cups (cooked). Cooking one cup of quinoa will result in two cooked cups.

1 apple – small dice

1 Radish (watermelon or breakfast), diced small

1 small zucchini – finely diced and sautéed

½ Red Onion – small dice or Brunoise

Golden raisins – ½ cup

Pumpkin seeds – ½ cup

Sesame seeds – 1 tsp (black or white)

Mint – 2/3 bunch

Cilantro – ~ 1/3 bunch

Chives – 10 to 12 stalks of chives

Arugula – 1 hand full (optional, when serving)

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