Main course summer salads

As much as I love summer I'd rather be shot out of a cannon than stand over a hot stove making dinner on a humid night; which is why most summer evenings I make main course salads for dinner.

With all that lovely local produce just begging to be bought and taken to your house to be a part of your salad creation it's a win/win. No hot stove, just washing and chopping. I like to build my salads on a large plates; one plate per person. I prep all of the ingredients, washing, drying, slicing or dicing and then let people create their own concoctions.


Mairlyn's summer main course salad

Serves -- 1 adult a really huge salad.

Remember veggies are very good for you. Feel virtuous while eating; better yet serve with a glass of wine. Feel free to double, triple, serve as many as you like, what the heck, have a salad party

Every year I grow my own herbs: rosemary, basil, thyme, oregano, sage, and parsley. This year I added Arugula and nasturtiums to my mini garden. I grow them in huge wooden planters and I add them every salad.

I love adding artichokes and capers to my salads. They're a bit high end but they offer a great kick of flavour and if that wasn't good enough they're loaded with those wonderful healthy friends of mine, those good old disease reducing antioxidants.

3 cups (750 mL) mixed salad greens (try Arugula, baby spinach, romaine, spring mix, or any colourful greens)
1 artichoke heart, sliced finely ? use canned for convenience or drain marinated ones
2 radishes, sliced thinly
½ cup (125 mL) thinly sliced cucumber, peel on
½ cup (125 mL) fresh or frozen thawed peas
3 olives, chopped
1 tsp (5 mL) drained and rinsed capers
3 oz. (75 g) skipjack tuna packed in oil and well drained*
2 tbsp (30 mL) chopped fresh parsley
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh oregano
1 green onion, sliced finely
2 tsp (10 mL) extra virgin olive oil or canola oil
2 tbsp (30 mL) vinegar, high end balsamic or white wine
Cracked pepper to taste

-- Wash and dry all of the salad ingredients. (and just in case this is your first foray into salad making that doesn't include the tuna)
-- Starting with the greens and moving your way down the ingredient list till you get to the peas layer the ingredients on your plate.
-- Sprinkle on olives and capers.
-- Break up drained tuna and distribute evenly on top.
-- Sprinkle with herbs and green onion.
-- Drizzle with oil.
-- Sprinkle with vinegar.
-- Sprinkle with cracked pepper and viola dinner is ready.


For more summer main course salads check out 'Summer Salads' on my website.


*According to Health Canada adults should limit their intake of fresh, frozen, or canned albacore tuna to no more than one meal per week. Pregnant women, women of child-bearing age and young children should be especially careful and limit their intake to no more than one meal a month.

It is important to note that this limiting advice does not apply to canned tuna. Canned tuna is subject to inspection and enforcement of the 0.5 ppm guideline. The use of smaller, younger tuna in the canning process makes it possible for mercury levels in canned tuna to fall within the 0.5 ppm guideline. Smaller, younger fish have not accumulated higher levels of this contaminant.

http://www.hc-sc.gc.ca/ahc-asc/media/advisories-avis/_2002/2002_41_e.html