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6 Summer Salads With A Twist

Country Living Magazine is featuring amazing summer salads featuring fresh and healthy ingredients including peaches, avocados, asparagus, grapes and so much more. Time to put a new twist on salads.

ASPARAGUS, SNAP PEA AND RADISH SALAD
Naturally sweetened with honey and sprinkled with feta cheese, this salad is sure to please everyone's pallete.

INGREDIENTS
2 lb. asparagus, trimmed and cut into 2-inch pieces
1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
3 tbsp. plus 1 teaspoon olive oil, divided
3 tsp. fresh thyme leaves, divided
3 tsp. pure honey, divided
1 (8-ounce) block feta cheese
8 oz. snap peas, sliced
1 bunch radishes, sliced
Kosher salt
Freshly ground black pepper 

DIRECTIONS

• Heat oven to 425°F. Bring a large pot of salted water to a boil. Cook asparagus, in batches, until crisp-tender, 3 to 4 minutes. Run batches under cold water to cool; pat dry.
• Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
• Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey.
• Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
• Toss together snap peas, radishes, cooked asparagus, and vinaigrette. Serve immediately topped with warm feta.

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GRAPE SALAD WITH TOASTED PECANS
A dash of brown sugar and handful of pecans give this easy-to-make grape salad a sugary sweet taste.

INGREDIENTS
2 1/2 lb. Red and green seedless grapes
4 oz. cream cheese, at room temperature
1/2 c. sour cream
1/4 tsp. Kosher salt
3 tbsp. packed light brown sugar, divided
3/4 c. toasted pecans

DIRECTIONS

• Halve half of the grapes.
• Stir together cream cheese, sour cream, salt, and 2 tablespoons brown sugar in a bowl until sugar is dissolved. Add grapes and stir gently to coat.
• Top with pecans and remaining brown sugar just before serving.

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SPICY PEACH AND AVOCADO SALAD
Cool avocado and sweet peaches get a spicy kick from chile peppers in this flavorful salad recipe.

INGREDIENTS
3 tbsp. fresh lemon juice
3 tbsp. olive oil
2 tsp. pure honey
1 shallot, finely chopped
1 Fresno chile, thinly sliced
Kosher salt and freshly ground black pepper
3 ripe but firm peaches, cut into wedges
2 avocados, pitted and cut into wedges
1/2 c. fresh mint, torn if large, plus more for garnish
1/4 c. roasted pistachios, chopped

DIRECTIONS

• Whisk together lemon juice, oil, honey, shallot, and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
• Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint.

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CUCUMBER, CELERY, & SWEET ONION SALAD WITH SOUR CREAM DRESSING
A two-step salad recipe is quick and easy to throw together right before lunch.

INGREDIENTS
3 tbsp. sour cream
3 tbsp. olive oil
3 tbsp. lemon juice
1 tbsp. chopped fresh dill, plus more for serving
Pinch sugar
Kosher salt
Freshly ground black pepper
2 English cucumbers, thinly sliced
4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
1 small sweet onion, halved and thinly sliced

DIRECTIONS

• Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
• Serve topped with dill.

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HONEY LIME RAINBOW SALAD
Just slice up your favorite fruit, toss into a bowl, add dressing, and voila!

INGREDIENTS
1 lb fresh strawberries , diced
1 lb fresh pineapple , diced
12 oz fresh blueberries
12 oz red grapes, diced into halves
4 kiwis , peeled and diced
1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
2 ripe bananas , diced*
Honey Lime Dressing
1/4 cup honey
2 tsp lime zest (zest of 2 medium limes)
1 Tbsp fresh lime juice

DIRECTIONS

• Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).
• *The bananas aren't pictured. I decided to add them later on because I love the sweet flavor they add.

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DILL PICKLE POTATO SALAD
Pickle fans, you'll love this summery salad.

INGREDIENTS
3 lb. baby red potatoes (halved or quartered if large)
Kosher salt and freshly ground black pepper
3/4 c. chopped dill pickles, plus 5 tablespoons brine
2 tbsp. red wine vinegar
3 celery ribs, chopped
1/4 c. chopped fresh flat-leaf parsley
3/4 c. mayonnaise

DIRECTIONS

• Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.
• Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
• Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.