Stunning Summer Salad


Is this a stunning summer salad, or what?

They say you eat with your eyes….

Well, we’re very hungry!

This summer salad is full of colorful (read: antioxidant-rich) vegetables and bursting with flavor. And it took about 10 minutes to assemble. Easy peasy. Plus, it was a big hit at a recent get-together. Another plus.

Really, you can use any combination of vegetables you choose. Rainbow carrots, cucumbers, beets, roasted corn. You get the point. Try to pick as many different colors and textures as possible. Plus, when you throw in some exotic or unusual ingredients, it makes your dish a bit more exciting than a typical salad. Yes, they’ll be talking about this salad the whole summer!

In this case, we turned to a bunch of fun and different veggies. Hearts of palm. Artichoke hearts. Roasted red pepper. Pickled red onion. Sweet and crunchy baby tomatoes. Creamy avocado. Briny black olives.

And don’t forget about presentation. Sure, you can toss all the ingredients in a big bowl and call it a day. Or you can lay it out in a composed salad like we did. First, layer some butter lettuce leaves on the bottom of a large platter. Then place the vegetables in rows, alternating the colors. Then finish with a drizzle of balsamic glaze and voila! Salad is ready! You can also a row of white beans and another row of some cold salmon, chicken, or seared ahi tuna for protein and then this salad becomes a complete meal!

Make this salad for you next family meal or friendly gathering and post your picture to our facebook page. Or try out your own special combination of veggies and post your picture to share with us. We love to try new recipes!

Stunning Summer Salad

Yield: 2 servings

Calories per serving: 292

Fat per serving: 11.8 (g)

Carbs per serving: 37.6 (g)

Protein per serving: 8.5 (g)

Fiber per serving: 9.6 (g)

Stunning Summer Salad


  • 1 head butter lettuce
  • 2 cups grape tomatoes
  • 1/2 cup thinly sliced red onion
  • 3 tbs. rice vinegar
  • 1 avocado, chopped
  • 1 small can sliced olives, drained and rinsed
  • 1 can artichoke hearts (water or oil-packed)
  • 1 roasted red bell pepper, sliced
  • 1 can hearts of palm, drained and sliced
  • 2 tbs. balsamic glaze
  • optional:
  • toasted pine nuts
  • fresh parmesan cheese


  1. Wash and dry the individual leaves of lettuce. Place on the bottom of a large platter.
  2. Place the onions in a bowl and cover with vinegar. Let sit for 10 minutes (quick pickling method).
  3. Layer vegetables on top of the lettuce. Finish with a drizzle of balsamic glaze over the top.
  4. Optional toppings: toasted pine nuts and freshly shaved Parmesan cheese.
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