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Tag: easy summer salad

Pesto, Corn And Tomato Salad

People have been bringing me tomatoes (and tomato soup – thanks Concetta!) all month. Hooray for end of summer produce! Last week at the farmers market I found fresh corn, garlic and basil and decided to put them all together. First I made a pesto with basil, pecans, parmesan, garlic and olive oil, then I added the pesto to chopped corn, tomatoes and onions. Yum!

 

pesto corn tomato salad 9.16

Homemade pesto is so easy and versatile. Traditionally made with pine nuts, you can also use walnuts or pecans. You can toss any leftover pesto into warm pasta, or serve it over mashed potatoes like they do at La Buca. Try this recipe and let me know what you think…

Pesto, Corn and Tomato Salad

First make your pesto:

  • One bunch of fresh basil (about two cups of packed leaves)
  • 3-4 cloves of garlic
  • 1/4 cup pecans
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

If you have the time and would like a great arm workout, chop all ingredients by hand. Otherwise place basil, garlic, nuts, and cheese in a food processor and pulse until coarsely chopped. Slowly add the olive oil until the mixture is incorporated. Taste it to see if you need any salt (the cheese may be salty enough) then add salt and pepper to taste, stir to combine.

Now assemble your salad:

  • 2-3 ears of fresh corn
  • 4-5 tomatoes
  • 1/2 of a large red onion

Boil corn for 5-10 minutes and let cool. Meanwhile chop tomatoes into bite size pieces and finely dice your onion. Once the corn is cool enough to handle take a sharp knife and carefully slice off the kernels. Mix your corn kernels, tomato and onion together. Add pesto to taste (you may have some pesto leftover. Spread it on sandwiches, use it as a veggie dip…).

I served my corn salad over a bed of arugula and shredded chicken for a delicious farmer’s market lunch!

Pesto corn tomato salad final 9.16

Like this recipe? Share it with a friend or leave a comment below.

 

Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Brussels Sprout Salad With Lemon, Garlic and Pecorino Romano

Too hot to turn on the stove? Try this easy, Brussels sprout salad for dinner.

We camped on the Deschutes this week and I was lucky enough to be hanging out with some seriously prepared campers. There was a tent and air mattress waiting for me upon arrival. The adults took turns prepping and cooking meals. We swam, hiked, napped, played games and it was super relaxing. At one point we had 8 adults and 5 kids to feed so we had a big spaghetti dinner and this Brussels sprout salad (recipe below).

The flavor reminds me of Caesar salad, in fact you could add a little anchovy paste or some bacon if you are feeling indulgent. A mandoline will allow you to slice the sprouts paper thin. A sharp knife and a steady hand works as well. As with most of my favorite recipes, this one includes a short list of easy to find ingredients, and is a cinch to prepare. Chop your veggies, combine your ingredients, and allow your salad to sit for twenty minutes, then enjoy!

Lemony Brussels Sprout Salad

Brussels sprouts salad 1 8.16

Ingredients:

  • 2 lbs of Brussels sprouts
  • 3 cloves of garlic
  • 1 shallot
  • 1 lemon, juiced
  • 3 Tbsp olive oil
  • 1/4 cup pecorino romano
  • salt and pepper to taste

Brussels sprouts salad 2 8.16

Directions:

  1. Thinly slice sprouts and place in a large bowl.
  2. Mince the garlic and shallots and add to sprouts.
  3. Add lemon juice and olive oil.
  4. Grate cheese and add to sprout mixture.
  5. Sprinkle with salt and pepper and mix everything together.
  6. Chill for twenty minutes. Taste and add salt or more cheese if you like.

Brussels sprouts salad 3 8.16

 

Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.