The summer sun is shining bright and the mercury is rising, and tummy is rebelling, so to cool things down gorge on these scrumptious salads, and #BeatTheHeat DSSC style! Our go-to comfort place – Indigo Deli, shared with us some stellar recipes focusing on the summer ingredients we love to chomp on even in this scorching sun. #DSSCRecommends ace salads you wouldn’t want to miss, they are healthy & delish!
Citrus Salad
Citrus is the star of summer and this salad showcases it in it’s full glory. The tangy malta orange is tossed together with sweet lime and the king of citrus – pomelo, to create a refreshing bowl of summer greens & oranges that you wouldn’t mind eating for every meal.
Prep Time: 30 minutes
Caters To: Four gobblers
Challenge Level: Beginner
From The Pantry:
Citrus Rub –
- 75 grams brown sugar
- 75 grams grain sugar
- 125 grams sea salt
- 10 grams orange rind powder
- 40 grams basil powder
- 75 grams onion powder
- 50 grams garlic powder
Citrus Dressing –
- 500 ml orange juice
- 2 ml white wine vinegar
- 250 ml olive oil
- 3 grams salt
- 5 grams citrus rub
Salad –
- 60 grams romaine lettuce
- 80 grams iceberg lettuce
- 60 grams lollo rosso lettuce
- 50 grams arugula
- 6 grams black olives, pitted
- 6 grams green olives, pitted
- 8 grams kalamata olives, pitted
- 25 grams sweet lime, segmented
- 25 grams malta orange, segmented
- 25 grams pomelo, segmented
- 15 grams cherry tomato
- 30 grams citrus dressing
- 10 ml olive oil
- 15 grams onion, cut in rings
- 20 grams feta cheese, crumbled
- 5 grams citrus rub
Cook Away:
Citrus Rub –
- Grind together sea salt, brown sugar and grain sugar. Mix together with orange rind powder, basil powder, onion powder and garlic powder into a fine powder. Keep aside for further use.
Citrus Dressing –
- Heat a pan and reduce orange juice at low heat until thick and concentrated.
- Transfer it to a mixing bowl and allow it to cool to room temperature.
- Make an emulsion of the orange reduction using white wine vinegar and olive oil.
- Season with salt and citrus rub.
Salad –
- In a bowl mix together romaine, iceberg, lollo rosso, arugula, all pitted olives, sweet lime, malta orange, pomelo and cherry tomatoes.
- Dress with the citrus dressing and give a good shake, coating it evenly.
- Garnish with olive oil, onion rings, crumbled feta and the citrus rub.
Your perfect summer citrus salad is ready! Serve cold and chomp.
3 Melon & Feta Salad
Image: relishme.wordpress.com
Green, white & red- these colours make us happy as the temperature rises. You wouldn’t be able to resist a bowl of this fab and refreshing pairing of fruit, greens and cheese!
Prep Time: 20 minutes
Caters To: Four gobblers
Challenge Level: Beginner
From The Pantry:
Sambuca Dressing –
- 2 tablespoons sambuca
- 10 ml olive oil
- Salt & Pepper to taste
Spiced Walnuts –
- 2 cups walnuts
- 2 tablespoons clarified butter
- 1 teaspoon sweet paprika
- 2 tablespoons demerara sugar
Salad –
- 60 grams romaine lettuce
- 80 grams iceberg lettuce
- 50 grams lollo rosso lettuce
- 50 grams arugula
- 40 grams watermelon, cut bite sized
- 40 grams honey dew, cut bite sized
- 40 grams muskmelon, cut bite sized
- 15 grams spiced walnuts
- 20 grams feta cheese, crumbled
- 30 ml sambuca dressing
Cook Away:
Sambuca Dressing –
- In a mixing bowl, add sambuca and make an emulsion with olive oil by mixing it continuously.
- Season with salt & pepper and keep aside for further use.
Spiced Walnuts –
- Roast the walnuts in an oven at 180C for 5 minutes.
- Peel them and sauté in a pan with clarified butter.
- In another pan mix sweet paprika and demerara sugar and add the walnuts to coat them while still hot.
Salad –
- In a bowl mix together romaine, iceberg, lollo rosso, arugula, watermelon, honey dew, muskmelon and spiced walnuts.
- Dress with the sambuca dressing and give it a good shake.
- Garnish with feta cheese and serve.
Melon salad to rescue you from summers, enjoy!
Featured Image Courtesy: kumquatblog.com
