Refreshing Salads Recipe
Make Refreshing Salads Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Citrus-Fennel Salad with Arugula & Toasted Almonds
Mediterranean Chickpea, Cucumber & Tomato Salad
Herbed Quinoa, Avocado & Pea Salad (Cold)
Method
Citrus-Fennel Salad with Arugula & Toasted Almonds
- 1
Toast almonds
Heat a small skillet over medium heat. Add sliced almonds and toast, stirring frequently, until fragrant and light golden (2–3 minutes). Transfer to a small bowl to cool.
- 2
Prepare vegetables and fruit
Trim and core the fennel bulb; slice very thinly (use a mandoline if available) and place in a large salad bowl. Peel and slice the navel oranges into rounds, removing seeds. Thinly slice the red onion and add to the bowl. Add arugula.
- 3
Make dressing
In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tbs fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until the dressing emulsifies.
- 4
- 5
Finish and serve
Scatter the toasted almonds over the top immediately before serving so they remain crunchy. Serve chilled or at cool room temperature.
Mediterranean Chickpea, Cucumber & Tomato Salad
- 6
Prep vegetables and chickpeas
Rinse and drain the chickpeas well. Dice the cucumber and tomatoes, finely dice the red bell pepper, and finely chop the red onion. Pit and halve the kalamata olives.
- 7
Make dressing
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper until blended.
- 8
Combine and toss
In a large bowl combine chickpeas, cucumber, tomatoes, red bell pepper, red onion and olives. Pour the dressing over the salad and toss until evenly coated.
- 9
Add feta and rest
Gently fold in 1/2 cup crumbled feta. Let the salad rest in the refrigerator for 15–30 minutes to allow flavors to marry. Taste and adjust seasoning before serving.
Herbed Quinoa, Avocado & Pea Salad (Cold)
- 10
Cook quinoa
Rinse 3/4 cup quinoa under cold water in a fine mesh sieve until water runs clear. Combine rinsed quinoa and 1.5 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and transfer to a large bowl to cool to room temperature.
- 11
Prepare add-ins
While quinoa cooks, thaw frozen peas and drain any excess water. Dice the avocado and squeeze a little lemon juice on it to prevent browning. Chop parsley, mint and slice green onions.
- 12
Make dressing and combine
In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 3/4 tsp salt and 1/4 tsp black pepper. Once quinoa has cooled to room temperature, add the peas, diced avocado, chopped parsley, mint and sliced green onions to the quinoa. Pour dressing over and toss gently to combine without mashing the avocado.
- 13
Chill and serve
Refrigerate the salad for at least 15 minutes to let flavors meld, or serve immediately at room temperature. Taste and adjust salt, pepper or lemon as needed before serving.