Savoury Fruit Salads as seen on Toronto’s BreakfastTelevision

Up your summer-salad game with the addition of fresh fruit! Stone fruit, watermelon and local berries, all lend themselves well to a variety of savoury salads. With minimal prep, and plenty of good-for-you ingredients – you can ‘wow’ your gang’s taste buds with the following recipes.

Happy summertime-salad-eating!!

What fruit(s) do you love adding to summer salads? Email me at: info@charmainebroughton.com and let me know, and I’ll share ideas/suggestions on social!!

Tomato and Peach Salad with Garden Fresh Herbs

This foolproof salad is a perfect pair to any grilled meat or fish off the BBQ. It’s also a healthy and delicious way to use up all those garden-fresh herbs.

Ingredients

• 3 tomatoes, cut into wedges
• 2 ripe peaches, pitted and sliced
• ½ cup (125 mL) chopped mixed fresh herbs (such as mint, dill, basil, and parsley)
• ¼ cup (60 mL) sliced pitted olives
• 2 tsp (10 mL) quality olive oil
• Pinch of salt and pepper

Directions:

Toss together all ingredients and serve immediately. Makes 4 servings.

Delicious & Doable Tips:

For summer salsa, finely dice tomatoes, peaches, and olives and toss with chopped fresh herbs, oil, salt, and pepper. Toss and serve on grilled chicken, salmon, or beef, or serve with nacho chips for dipping.

Crunchy Fusion Salad

~ click here for recipe

Watermelon meets coleslaw topped with a Cajun-style dressing = perfect (and so darn pretty) summer side dish done right!! Click here for more tasty recipes using peanuts and peanut butter.

Charlicious Salad with Sweet Ginger Dijon Dressing

A little bit of this and a little bit of that equals a delicious-meal-in-itself-salad.

Sweet Ginger Dijon Dressing

• 2 tbsp (30 mL) liquid honey
• 2 tbsp (30 mL) minced fresh ginger
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) cider vinegar
• 1 clove garlic, minced
• Hefty pinch salt and pepper
• 1 tbsp (15 mL) olive oil

Salad

• 6 cups (1.5 L) lightly packed mixed greens
• 1 cup (250 mL) chopped mixed fresh herbs (such as mint, dill, basil, parsley)
• 1 carrot, grated
• Half cucumber, chopped
• ½ cup (125 mL) very thinly sliced red onion
• ½ cup (125 mL) cooked quinoa (or cooked wild rice)
• ½ cup (125 mL) each of corn, roughly chopped peanuts, and fresh blueberries
• ¼ cup (60 mL) pumpkin seeds

Directions:

Whisk together all ingredients for dressing and toss with salad ingredients. Serve immediately. Makes about 8 cups of salad (2 L).

Delicious & Doable Tips:

● Add chopped hard-boiled eggs, a can of drained tuna, or ½ cup (125 mL) chickpeas or black beans to salad for added protein.
● Garnish salad with crumbled goat or feta cheese.