22 summer salads

Looking for some fresh salad ideas this summer? Stir It Up! has you covered. Whether you're a traditional lettuce and veggies person, or like to experiment with pastas and grains, our salad list is sure to spark inspiration. 

Tomato-avocado-black eyed pea salad

Kendra Nordin
A tomato, avocado, black-eyed pea salad that can be served as a side dish or as a main course. Top it with grilled shrimp or thinly sliced flank steak for added protein.

By Nancy Musser Larson, Contributor
Serves 6 to as a side dish, or 4 large entrée portions

For the dressing:

6 tablespoons freshly squeezed lime juice

1/2 cup good quality extra virgin olive oil

3/4 teaspoon table salt

1/2 teaspoon freshly ground black pepper

1 teaspoon finely chopped cilantro

 Mix vinaigrette ingredients in a small bowl. Set aside.

For the salad:

6 cups tender salad greens

4 tomatoes, cored and quartered

3 ripe avocados, cubed into 1/2-inch pieces

3 ripe tomatoes, seeded, and chopped into 1/2-inch pieces

1/2 cup finely chopped red onion

1/4 cup chopped chives

1 cup fresh corn kernels

1 15-ounce can black-eyed peas, drained and rinsed

1. On a large platter, arrange tender greens and tomato quarters.

2. Gently toss the rest of the salad ingredients in a large bowl.

3. Add dressing and toss gently.

4. Arrange salad mixture in center of tender greens. Serve as is, or it's excellent topped with grilled shrimp or thinly sliced, grilled flank steak.

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