Summer cooking for me is all about fresh, seasonal ingredients and, most importantly, no fuss. I want to spend less time cooking and more time enjoying the summer and eating! Here are some Summer side dishes we made this past weekend that were not only healthy and delicious, but were super easy and came together really quickly. Definitely a requirement for summer cooking! All were kid approved too!
Watermelon Feta Salad
3 cups watermelon chunks
4 ounces feta cheese
1/4 cup chopped mint leaves
Fresh ground black pepper
Combine watermelon , feta , and mint in a large bowl. Toss gently to combine. Add In black pepper. I used 3 twists of the pepper grinder.
Tip: This salad will keep for a few days in the fridge. I made it for a Friday night barbecue and we ate it again on Sunday night.
Black bean, Corn, and Avocado Salad
1 can organic black beans , drained and rinsed
1 package frozen organic sweet corn, thawed and drained
1/2 red onion, diced
1 large or 2 small tomatoes , chopped
1 1/2 tablespoons cumin
Juice of two limes
1 large or 2 small avocados , diced
Sea salt and fresh ground black pepper to taste
Combine all ingredients, except for the avocado, in a large bowl. Gently fold in the avocado. Season with sea salt and black pepper. That’s it!
Tip: the longer this sits , the better it is. So feel free to make it ahead
No Mayo Potato Salad
1 pound red potatoes, sliced into 1″ thick rounds (you can cut them into wedges if you prefer, but I find they cook quicker this way)
1 bunch scallions, chopped
1/2 cup pitted kalamata olives, halved
2 Tablespoons capers, drained and rinsed
1/4 chopped Parsley
1/4 cup Extra Virgin Olive Oil
1 tablespoon Dijon mustard
Juice of one large lemon
Sea salt and pepper to taste
Place potatoes in a pot of cold water and bring to a boil. Salt the water, reduce heat, and simmer until potatoes are tender (approximately 10 minutes). While the potatoes are cooking, make the dressing by mixing together the olive oil, lemon juice, and Dijon mustard in a small bowl.
Drain potatoes and set aside to cool. Once cooled, transfer to a large bowl. Add olives, capers, scallions, and parsley and toss to combine. Add dressing and toss again. Season with sea sat and pepper to taste