Fresh, crunchy, fruity – Salads for barbecues

The harvest season of fruits, salads and vegetables has been started. The next couple of weeks many delicious dishes with goodies from the harvest can be served. There will be a wide range of different salads, vegetables and fruits. It’s the favorite season of the Chef’s Handyman team. Sitting on the garden bench and enjoying cakes, salads and vegetable dishes feels like vacation abroad. However, it looks that this summer will be the year of the roses as well. The flowers shine in bright colors and the  lovely floral fragrance is tickling the nose. Let’s stay in the garden again and plan the next garden party. Therefore the Chef’s Handyman team loves to share some great salad recipes.

Salad with figs, a Mediterranean journey

To make salad with figs for 4 serves, cut 410 g or 13 Oz. green salad leaves in pieces and place them into a huge bowl. Add a handful of walnuts, black currants and 12 figs in half. To make dressing, combine 6 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar, salt, black pepper, 1 tsp. of sweet mustard, 1 tsp. of agave syrup and chopped fresh peppermint. Sprinkle the salad with dressing and toss slightly. The recipe is made for a vegan friendly and vegetarian friendly version. Serve with goat’s cheese for the vegetarian version.

Zucchini salad, feels like home

Chef’s Handyman, Zucchini Salad

To make zucchini salad for 4 serves, use 3 different zucchini types, for each color 2 pieces, makes 6 zucchinis. Cut the zucchini with the potato peeler in wafer thin slices and place them into a bowl. To make dressing, combine 6 tbsp. of olive oil, 2 tbsp. of orange juice, orange zest, 2 tbsp. of raspberry vinegar, salt, black pepper and 1 tsp. of sweet mustard. Sprinkle the salad with dressing and toss slightly. Garnish with chives and edible flowers.

Colorful potato salad, a trip to Mexico

Chef’s Handyman, Colorful Potato Salad

To make the colorful potato salad for 4 serves, cook or steam 600 g or 18 Oz. potatoes and 200 g or 7.5 Oz. sugar peas until soft. Cool them. Cut potatoes in half and place them into a huge bowl. Add sugar peas, 1 can of sweet corn, 1 can of beans, 1 chopped red sweet pepper and 1 bunch of chopped rocket salad. To make dressing combine, 10 tbsp. of olive oil, 4 tbsp. of white balsamic vinegar, salt, black pepper, 1 tsp. of sweet mustard, 1 dash of chili flakes, 1 tsp. of herbal salt and 4 tbsp. of chopped chives. Sprinkle the salad with dressing and toss slightly. Garnish with edible flowers.

Quinoa salad, Andean flavor

Chef’s Handyman, Quinoa-Salad

To make quinoa salad for 4 serves, cook 0.5 cups of quinoa as written in the wrapping. Place salad leaves on plates. Add quinoa, 12 cherry tomatoes in half and a handful of red currants. To make dressing, combine 6 tbsp. of olive oil, 2 tbsp. of white balsamic vinegar, 2 tbsp. lemon juice, lemon zest, salt, black pepper, 1 tsp. of sweet mustard, 1 tsp. of agave syrup and a handful of chopped fresh garden herbs (like peppermint, parsley, oregano, chives). Sprinkle the salad with dressing and toss slightly.

Enjoy your garden party, yours Chef’s Handyman team!