Summer Salads

Turning on the stove or oven is usually the last thing anyone wants to do in the summer heat. Outdoor grilling is an excellent way to enjoy summer nights without getting overheated in the kitchen, and salads are wonderful accompaniments for anything you make on the grill. They are refreshing and, best of all, quick. With fresh summer fruits and vegetables, it’s easy to get creative with a summer salad.

This month try preparing Mango-Orange Salad, a tasty blend of sweet and savory. This is a great salad to make in the summer since it’s also mango season. Also try crunchy and cool cucumber salad, perfect with spicy South Asian noodle dishes.

Mango-Orange Salad with Citrus Vinaigrette
Serves two

The mango is the most popular fruit in South Asia. There are hundreds of varieties of mangoes all over the world. They can be eaten raw or prepared in several different types of dishes. Unripe mangoes, used in this recipe, are a bit more tart and firm so they stand up well in a salad.

Ingredients
1 slightly unripe mango, peeled and finely diced
¼ cup red onion, finely diced
1 4-oz can mandarin oranges in syrup, drained and sliced into bite-sized pieces, syrup reserved
¼ cup corn kernels, frozen and thawed or canned and rinsed
1 small green chili, finely diced with ribs and seeds discarded
1 tablespoon cilantro, finely chopped
1/8 teaspoon ground cumin
Salt to taste
Pepper to taste

Vinaigrette
1 tablespoon syrup from mandarin oranges
Juice from ¼ lime
1 tablespoon olive oil
½ tablespoon apple cider vinegar
Salt to taste
Pepper to taste

Instructions
1. Add all the ingredients for the salad in a bowl. Mix well. Be careful not to mash up the delicate mandarin orange slices.

2. In a separate bowl, combine the ingredients for the vinaigrette.

3. Pour the vinaigrette over salad, toss gently and serve immediately.

Tips:
- This salad gets soggy if you let it sit for too long after pouring on the dressing. It tastes best when served right away.

- Use the salad as a salsa. It tastes wonderful when served with tortilla chips!

- You can also add this mango salad to greens to make a more substantial salad.

Cucumber Salad with Pineapple Vinaigrette
Serves two

This crunchy salad can be served as a side dish or snack. All the ingredients are available throughout the year.

Ingredients
1 medium seedless cucumber, diced
½ cup red onion, finely diced
1 medium carrot, peeled and shredded
1 tablespoon cilantro, finely chopped
1 teaspoon sesame seeds, toasted
2 tablespoons dry-roasted peanuts
Salt to taste
Pepper to taste

Vinaigrette
1 ½ tablespoons pineapple juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/8 teaspoon red chili flakes
Salt to taste
Pepper to taste

Instructions
1. Add all the ingredients for the salad in bowl. Mix well to combine.

2. In a separate bowl, combine the ingredients for the vinaigrette.

3. Pour the vinaigrette over salad, toss gently and serve immediately.

Tips
- A drizzle of honey is a great addition to the vinaigrette.

- You can use regular cucumber in this salad. Just make sure to remove the seeds.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her husband doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.