A Trio of Summer Salads for Your Next Party!

June 28, 2013 | Written By:

These three salads are perfect for a summer picnic or dinner party!

by Liz Stalfort, HSC Intern

When summer is hot and humid, all we want is something cool and refreshing. These three salads are perfect for a summer picnic or dinner party, especially with the 4th of July and the peak of picnic barbecue season right around the corner. Simple and unique, these dishes are sure to be a hit!

Kale and Apple Salad (via FoodNetwork.com)

You’ll Need:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 bunch kale, ribs removed and leaves thinly sliced
  • 1/4 cup raisins
  • 1 gala apple, sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup pecorino, finely grated (optional)
  • Black pepper

How to Make It:

  • Combine the lemon juice, olive oil, and a pinch of salt in a large boil.
  • Mix in the kale and allow it to sit for 10 minutes to soak in the flavor.
  • Add raisins, apple, almonds, and the pecorino and mix. Add a sprinkle of black pepper and mix again.
  • Enjoy!

Corn and Avocado Salad

You’ll Need:

  • 1 tablespoon olive oil
  • 2 cups fresh corn kernels (from 4 ears of- corn)
  • 1 1/2 cup cherry tomatoes, halved
  • 2 avocados, cut into chunks 
  • 3 scallions, sliced
  • 1 bunch arugula, chopped
  • 1 teaspoon grated lemon zest
  • juice of 1 lemon
  • Kosher salt and ground pepper

How to Make It:

  • Heat the olive oil in a skillet and add the corn until it begins to char, about 2 minutes.
  • Add the cherry tomatoes and scallions, about 2 more minutes.
  • Put into a bowl and add the avocado, arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
  • Enjoy!

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese (adapted from Ellie Krieger for The Food Network)

You’ll Need:

  • 1/2 pound whole-wheat fusilli
  • 1/2 cup walnuts
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red onion, diced
  • 1 1/2 cups spinach leaves, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove of garlic, minced
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and black pepper

How to Make It:

  • Cook the pasta according to the directions on the package and place in the refridgerator to cool.
  • In a dry skillet, toast the walnuts over a medium-high flame for about 2 minutes until they are fragrant. Set the walnuts aside and chop them after they cool.
  • In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach.
  • Whisk the olive oil, garlic, and mustard in a small bowl and pour over the pasta salad. Toss together and season with salt and pepper. 
  • Enjoy!

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