June 21, 2024
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June 21, 2024
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Get Refreshed With a Summer Salad

Although I have always been one to enjoy a salad, experiencing COVID more than a year ago has curtailed my tastebuds to devour any type of lettuce. I occasionally try to get away with eating fresh spinach, but even that is a chore for me. As a result, I have searched for interesting salads without any form of major greens and have come up with some wonderful selections which I am happy to share with you.

Crisp Summer Salad

(from Daniella Silver and Norene Gilletz’s The Silver Platter—Simple Elegance)


  • 5 ears corn
  • 1 lb. snap peas, (trimmed and cut into bite-size pieces)
  • 2 mangoes, peeled and diced (I use frozen mango)
  • 2 scallions, trimmed and thinly sliced
  • ½ cup chopped fresh basil (I use frozen basil cubes to avoid the green leaves)


  • ⅓ cup olive oil
  • 1.3 cup lime juice
  • 2 Tbsp maple syrup
  • 2 tsp dijon mustard
  • Kosher salt and pepper.

Boil corn until tender and crisp, 5-7 minutes. Drain corn, place into ice cold water for 5 minutes and pat dry.

Shave off corn kernels, leaving them attached to each other if possible.

Place in bowl and add all other ingredients.

Combine dressing ingredients in a jar, seal tightly and shake well. Toss to combine, cover, refrigerate until shortly before serving time.

Pea Shoot Salad

(from Variations by Daniella Silver)


  • 2 cups sugar snap peas and 2 cups snow peas (trimmed and cut into 2 inch pieces)
  • 1 cup shelled green peas or edamame beans
  • 1 container pea shoots or pea sprouts
  • 3 scallions (thinly sliced)
  • ¾ cup dried cranberries,


  • ⅓ cup olive oil
  • 3 Tbsp rice vinegar
  • 2 Tbsp soy sauce or tamari
  • 3 Tbsp honey
  • ⅓ cup chopped fresh basil
  • Kosher salt and black pepper to taste.

[An important note: I have searched every store in this area and around to find pea shoots. They do not exist (including the fancy, which means pricey, fruit and vegetable stores around). Interestingly, I know that they are sold in St. Louis,but since that is slightly too far to drive, I have added in their stead bean sprouts.]

Combine all of the salad ingredients in a bowl, cover and refrigerate. Combine dressing ingredients in a jar, seal tightly and shake well and refrigerate. Before serving, toss salad with dressing.

This salad has become a winner in my household. Hopefully your families will enjoy both of my choices as much as our family does.

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