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Tips for Making Crispy Summer Salads Slideshow

Tips for Making Crispy Summer Salads Slideshow

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You’ll never have to eat soggy salad again with these tips

Thinkstock / martinturzak

we’re arming you with tips for keeping your summer salad crisp, because no one likes wilted lettuce. When you go to the store, you probably buy smaller portions of lettuce in anticipation of premature spoilage, but now you can buy a week’s worth all at once — it will actually last this time.

Tips for Making Crispy Summer Salads

Thinkstock / martinturzak

we’re arming you with tips for keeping your summer salad crisp, because no one likes wilted lettuce. When you go to the store, you probably buy smaller portions of lettuce in anticipation of premature spoilage, but now you can buy a week’s worth all at once — it will actually last this time.

Avocado Caesar Salad

Shutterstock / sripfoto

Beet Salad

Looking for a healthy meal that won’t take a lot of time in the kitchen? This is the recipe for you. Find precooked fresh beets in your produce section — they’re a healthier alternative to the canned variety. For the Beet Salad recipe, click here.

Caesar Salad

Thinkstock / bhohfack2

Wrap up your romaine lettuce in a bath towel to keep it crispy all week. When you take the towel out of your fridge on Friday, you’ll be rewarded with fresh lettuce for the perfect classic Caesar. For the Caesar Salad recipe, click here.

Caprese Salad

Citrus Steak Salad

Shutterstock / Catherine Murray

If you’re the type of person who eats a salad and is hungry in an hour or two, then this recipe is made for you. It features greens, citrus dressing, and slices of succulent steak. You’ll get the nutrients that you crave and the meat to fill you up. For the Citrus Steak Salad recipe, click here.

Shutterstock / Catherine Murray

Shutterstock / Nataliya Arzamasova

Isterband sausage is a lightly smoked coarse sausage from Sweden made from pork, barley, and potatoes. This salad recipe uses some of the same ingredients in a new way. For the Isterband Salad recipe, click here.

Kale, Mango, and Avocado Salad

Shutterstock / Leigh Anne Meeks

Kale Salad

Lemony Asparagus Salad

Thinkstock / martinturzak

40 Easy Summer Salads That Pack in the Best Seasonal Flavors

These filling recipes taste so very farmers' market to table.

When the weather heats up and your motivation to be anywhere near the kitchen goes down, these refreshing summer salad recipes will help you get a healthy dinner or side dish on the table, no sweat. Our easy picks make the most of summer produce&mdash from sweet tomatoes to succulent corn and juicy peaches &mdash so that you can celebrate the bountiful season in the best (and most delicious!) way possible. Bonus: these fresh ideas with few ingredients will leave you with extra time for fun backyard games.

If you need hearty salad ideas for dinner, we rounded up plenty of protein-packed summer salad recipes with chicken, shrimp, steak, pork, or countless colorful vegetarian options. Bright and crunchy types of salad make the best BBQ side dishes to complement smoky grilled mains, while summer salads with fruit offer a sweet-savory contrast you&rsquoll be thinking about &lsquotil fall. Forget basic iceberg lettuce salads and try a tongue-tingling Sesame Cucumber Salad or craveworthy Tomato Panzanella that uses sourdough bread instead of greens. Our off-the-cob corn salad uses smoky chipotle chile and fresh lime juice to take the summer staple up a notch, and our updated Greek Salad recipe has even better, brinier flavor. Make-ahead pasta salads (yep, we're counting them as salad!) make summer family cookouts so much easier, while mason jar salads are a cinch to bring to a picnic. It&rsquos finally summertime, and the livin&rsquo should be as easy as these salad recipes.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.

Summer Slaw Recipe

This summer slaw recipe was created after I tried my local deli&rsquos summer slaw salad! Summer veggies like cucumber, tomatoes and cabbage make a light and refreshing slaw and the semi-sweet creamy dressing tops it off!

After trying to replicate the deli version of this salad from my local grocery store, I decided to dice up a batch and somehow make it taste and look like theirs. With a successful trial, I would like to say this is very close to the store version. I really like that this is not a thick based slaw but so delightful and yet very tasty! Serve over pulled pork or as a refreshing side and enjoy!


  • 1 small head of cabbage (2lbs)
  • 1 tomato, diced
  • 1/2 english cucumber, diced
  • few springs scallions


  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 3 tbsp sugar
  • 3 tbsp milk
  • 2 tbsp vinegar
  • 1 tsp salt

How to make Summer Cabbage Slaw:

1. In a large bowl, combine the diced tomatoes, cucumbers, cabbage and scallions. Set aside.

2. To make the dressing whisk together all the dressing ingredients until smooth.

3. Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

21 Easy Summer Soup Recipes That You’ll Love!

Looking for a healthy soup to satisfy and comfort you on hot days? These easy summer soup recipes are quick to make with few simple ingredients. These soups are best for meal prep and everyone will love them. 21. Summer Harvest Soup With Corn, Zucchini, & Tomatoes This soup is fresh, healthy, made with corn, … Read more 21 Easy Summer Soup Recipes That You’ll Love!

Martha Stewart Just Told Us Her Favorite No-Cook Summer Dinner Recipe & We Can’t Believe How Easy It Is

We love eating fresh summer meals full of produce, but turning on the stove or oven? Not really something we want to do when the temperature is creeping past 80 degrees and our air conditioner is on the fritz. That’s why we often turn to salads, but not all of them are created equally. Thankfully, Martha Stewart shared with us her favorite no-cook meal for summer, and it just happens to be a salad. But thanks to its composition, it’ll actually keep you full. Even better? Once the ingredients are prepped, there’s no cooking required.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

When we sat down to interview Martha Stewart, we obviously wanted to ask her the hard-hitting questions. Such as: “What is your favorite no-cook dinner recipe for summer?”

Stewart’s response? “Tuna Salad Nicoise.” Not only is it delicious, but she also told us that “once you have the components prepared, there’s almost no cooking involved and mostly just assembling.” That sounds like the perfect summer meal to us.

Tuna salad nicoise is a classic French composed salad. It’s made with buttery Bibb lettuce and dressed in a traditional French Dijon and shallot vinaigrette with red wine vinegar, but what really makes this salad is the toppings.

Blanched, chilled green beans join solid white oil-packed tuna, hard-cooked eggs, ripe summer plum tomatoes, and nicoise olives to create a salad that’s a full meal.

The only cooking you’ll need to do to make the meal can be done ahead of time, and if you’re really feeling lazy, you can buy hard-cooked eggs at the store and swap blanched green beans for steam-in-bag frozen green beans (just don’t ever tell Martha that’s what we suggested!).

You can also roast your plum tomatoes if you desire, but it’s not really necessary &ndash only if the tomatoes aren’t ripe enough yet. However, if you can head to a farmer’s market and get some heirloom plum tomatoes, you shouldn’t have to worry about it.

Paired with a cold glass of dry white wine, tuna salad nicoise is just about as classy as a no-cook meal can get. The leftovers make a mean sandwich, too. It’s just what we’d expect from Martha Stewart.

Before you go, check out our slideshow below:

Watch: We Tried Ina Garten&rsquos Overnight Mac & Cheese & We Totally Get Why It Broke the Internet

How to Make It

Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg shake off any excess. Dredge chicken in panko.

Heat oil in a large nonstick skillet over medium-high. Add chicken cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers toss gently to coat. Divide among 4 plates serve with chicken. Top with chives.

Best Way to Grill Potatoes

No matter what kind of potato you’re grilling, red, russet, or gold, wrapping in foil first is the way to go. Foil packets make crispy, smoky potatoes, but with a lot less work at the grill.

Russet potatoes are best wrapped whole and cooked on the grill. To save time, puncture potatoes with a fork and start the cooking process in the microwave oven for eight minutes. Wrap potatoes in foil and finish cooking on the grill for 30 minutes.

For crispy grilled potatoes, red or gold potatoes are ideal because they have less starch than russets. They hold their shape without breaking down, or turning mushy.

How to Make Fruit Salad That Doesn’t Suck

Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary schools) everywhere—but it’s rarely any good. From hard, unripe fruit—chunks of bland melon and mouth-puckering pineapple—to sad, squishy grapes with brown tops, it’s often uninspiring at best, and at worst, actively disgusting. But it doesn’t have to be that way. Here are the basic rules to making fruit salad that doesn’t suck—and that in fact is good enough to be the star of the show.

In the summer, it’s pretty easy to make great fruit salad just by picking out what’s ripest and most beautiful, but there should still be some rhyme and reason to what you throw together—and there are still several ways to enhance it. Follow these guidelines and you’ll have the perfect partner to your weekend eggs Benedict or the ideal sweet yet healthy dish to pack on a picnic.

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For fans of bold color, choose a bowl as bright as what's inside it.

1. Be Picky and Choosy, Not Beholden to Recipes

You may have your heart set on a specific type of fruit for your salad, but if you can’t find ripe examples of the form, you’ll have to go to plan B—so be sure to have a plan B, or else get comfortable with adapting on the fly. It’s always better to have no peaches in your fruit salad than to have crunchy, flavorless peaches, no matter what the recipe calls for. Since the fruit in your salad is going to be front and center, it needs to be as perfect as possible. If you’re not making your salad right away, you can ripen some items at home—and stop some from ripening further by refrigerating, if need be. But examine everything you can find at your fruit stall or produce section, and pick whatever’s freshest and best.

2. Balance Textures for Perfect Harmony

Soft and Crisp: Think about how you want your fruit salad to feel—soft and luscious firm yet tender or actually crunchy? You can certainly combine soft fruit with firmer kinds for textural variation, but it can be a bit jarring to mix really soft fruit (think peak-season peaches) with super crisp (like apples). That said, rules were meant to be broken, right? The light crunch of dragon fruit or star fruit can play wonderfully off of other, softer tropical produce like mangoes and lychees. Or crisp watermelon can vivify plush cantaloupe and slightly squishy (in a good way) kiwi.

Crunchy: If you go with a mix of softer fruit and want to add a little crunch another way, consider mixing in chopped toasted nuts, cacao nibs, toasted coconut, chia seeds, dried banana chips, hemp hearts, and other toothsome tidbits. Don’t forget about pomegranate seeds, either, a good way to add pops of color and crunch. If using anything that will get soggy, though, be sure to keep that element separate until just before you serve.

Chewy: Along with crisp/crunchy and luscious/soft, a texture that doesn’t always turn up in fruit salads is chewy—but you can add sliced or diced dried fruit of any kind to liven things up, if that appeals to you. Think raisins, dates, currants, figs, even dried mango or pineapple, or dried cherries.