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CSA Week 3: Chatting Strategy with Margaret Roach + Storing Basil | Salted Cucumbers | Sugar Snap Pea Salad

36 Favorite Summer Salads

A bowl of 3-ingredient lentil salad.

Mind-Blowing, Three-Ingredient Trader Joe’s Lentil Salad

CSA Weeks 1 & 2: Essential Recipes for Greens + Radish (or Turnip) Tartines with Anchovy Butter

A bowl of Moroccan Carrot Salad.

Harissa Carrot Salad with Avocado

A bowl of kale salad with shallot vinaigrette.

Favorite Kale Salad + Large Batch Shallot Vinaigrette

A jar of candied pumpkin seeds.

Sweet and Salty, Addictive Candied Pepitas

Fall salad with pepitas and manchego.

Fall Salad with Cabbage, Fennel, Manchego, and Candied Pepitas

A platter topped with a raw corn salad made with tomatoes, feta, and lots of herbs.

Raw Corn Salad with Tomatoes, Feta, and Herbs

A bowl of Vietnamese cucumber salad.

Samin Nosrat’s Vietnamese Cucumber Salad

A bowl of chicken and cabbage salad with Thai dressing.

Thai-Inspired Chicken and Cabbage Salad

This kale and quinoa salad has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation. It also keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it's a great side salad, it's nearly a meal in itself. //

Kale and Quinoa Salad from Love Real Food

This summer vegetable salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk of bread on the side, the meal is complete. //

10-Minute Meal: Greens + Tuna + Shallot Vinaigrette

A bowl of Cabbage Slaw with Miso-Carrot Dressing

Broccoli & Cabbage Slaw with Miso-Carrot Dressing

This salad is a combination of roasted vegetables, lentils, walnuts, and goat cheese. But there's a lot more to it than what's revealed in the title. There's raw radicchio, lots of fresh tarragon, and it's all dressed in an at once sharp, sweet, and salty dressing made with minced anchovies, shallots, mustard, honey, and currants. The whole combination is just so good. //

Lentil Salad with Roasted Cauliflower, Radicchio, Walnuts & Goat Cheese

In this kale Cesar salad, the dressing is light and lemony and the kale itself is extremely soft and tender. It's also vegan, the dressing made with vegannaise and vegan Worcestershire. The combination of curly kale, massaged till tender, quick-pickled onions, and toasted pumpkin seeds, which add so much texture and flavor, is so good. I think this is one you have to taste to believe. //

Honest Weight Food Coop’s Kale Caesar

A large bowl of chicken and cabbage salad.

Chicken and Cabbage Salad with Sesame Seeds, Scallions and Almonds

This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. //

Fall Tabbouleh with Apples, Walnuts, and Pomegranates

Roasted delicata squash with chilies, lime, and cilantro.

Roasted Delicata Squash with Chilies, Lime & Cilantro

I love the addition of grapes, apples, nuts, and dried fruit in this curried apple and egg salad — bits of crunch punctuating the creaminess, sweet counterpoints to the tangy dressings. The lemony dressing is made with Greek yogurt and grainy mustard, and although there is no mayonnaise, the salad does not suffer. It's light, fresh, and completely satisfying. //

Curried Apple & Egg Salad

Larb, the Thai chicken salad loaded with fresh herbs, shallots, and chilies, is so good. At once refreshing, spicy, and satisfying. A perfect meal for hot summer nights. //

Thai Chicken Salad (Larb Gai)

I can't seem to get enough of this bulgar bowl: a mix of bulgur and lentils, chopped cucumbers and tomatoes, toasted almonds, cilantro, and a lemon-tahini dressing. When you have some of the components prepared ahead of time, the assembly happens quickly! //

Bulgur, Lentils, Lemon-Tahini Drizzle

This cucumber salad with tahini-yogurt sauce essentially is a no-cook meal, a refreshing salad to make good use of those cool summer cucs, which might just be arriving in droves. I serve it along side broiled slices of ciabatta. Yum. //

Cucumber Salad with Tahini-Yogurt Sauce

This recipe for chickpea saute with basil and pine nuts is inspired by the beautiful basil that has been arriving in our CSA: sweat garlic in extra-virgin olive oil, add cooked chickpeas, toasted pine nuts, and lots of salt, pepper, and chopped basil; sauté briefly; and serve immediately. Last Friday evening, a few friends came over for dinner, and we ate these chickpeas with grilled whole Branzino, focaccia, and a simple salad — it was a nice summer meal. //

Chickpea Sauté with Basil and Pine Nuts