When the summer sun is still high in the air come dinner time, I always find myself gravitating to simpler, lighter meals. Today’s recipes are for two easy salads. Both are great options for a simple lunch, or combine with a little protein for a light dinner.

Chopped Swiss Chard Salad

This is a wonderful twist on simple dressed greens, but still really easy. When you are prepping the Swiss chard, don’t throw away the stems! They are completely edible and give the salad a delicious (and nutritious!) crunch.

Swiss chard leaves removed from their stems

Since this salad needs to “marinate” you can put it together before your guests arrive!

Ingredients for the dressing:

  • Zest and juice from 1 medium lime
  • 1 tsp of honey
  • ¼ cup of olive oil
  • 1 T of water
  • Salt and pepper

Directions:

1. Add the first two ingredients to a small bowl. While whisking together slowly, add olive oil.
2. Add a little bit of water at a time to thin to a desired consistency.
3. Season with salt and pepper.

 

Ingredients for the salad:

  • 1 large bunch of Swiss chard, washed and dried
  • ¼ cup of grated Parmesan cheese

Directions:

1. Remove the stems from the Swiss chard with a small paring knife.
2. Roughly chop the Swiss chard leaves into long ribbons, dice the stems (just like celery) and place both in a large bowl.
3. Grate Parmesan on top.
4. Add salad dressing and gently toss. Place in the refrigerator to “marinate” for at least 20 minutes.

 

Swiss chard, parmesan, and an easy lime vinaigrette!

Mango Mozzarella Salad

I first got the idea for this salad from Gena Konx’s fabulous cookbook, Southern My Way. She takes the traditional Caprese salad and gives it a southern twist by swapping peaches for the tomatoes. I loved it so much that I played around with different stone fruits and added arugula to give it an extra punch!

Simple ingredients for Mango Mozzarella Salad

Ingredients for the dressing:

  • 1 T of Champagne or white wine vinegar
  • 1 tsp of honey
  • ¼ cup of olive oil
  • 1 T of water
  • ¼ of a cup of fresh basil leaves

Directions:

1. Add the first two ingredients to a small bowl. While whisking together slowly add olive oil.
2. Add a little bit of water at a time to thin to a desired consistency.
3. Season with salt and pepper
4. Right before tossing the salad with the dressing, add the basil leaves and whisk together

 

Ingredients for the salad:

  • 5 oz of baby arugula, washed and dried
  • 1 medium Champagne mango, peeled and sliced
  • 2 4 oz balls of fresh mozzarella, torn into pieces

Directions:

1. Combine all ingredients in a salad bowl.
2. Right before serving, add dressing and toss to combine.

 

The colors of this salad make for such a pretty presentation!

 

We hope you enjoy these simple, fresh salads!