#refreshingsalad

I love learning how to cook from my in-laws, especially when it comes to learning how to make some traditional Vietnamese dishes. It’s summertime and one of my favorite things to eat is a salad. Normally people just toss some greens into a bowl with some toppings and dressing, but instead of eating the typical salad I was craving for something that was both hearty and refreshing. 

In comes the mango salad that includes some ingredients straight from our garden! Because this is a homemade recipe, there really isn’t any sort of measurement that’s used. We just added more or less of something that we liked to eat. 

Ingredients: 

- At least 2 mangoes that aren’t yet ripe. They should be hard and crunchy.

- Shredded carrots

- Sliced cucumbers (fresh from our garden, treated with salt and water so that it’s salty, crunchy, and flimsy)

- Grape tomatoes (fresh from our garden)

- Mint

- Fried green onions for some added crunch

- Boiled pork, sliced thin

- Boiled shrimp, halved

- Peanuts

- Fish sauce

- Spicy chili (optional)

There’s not a lot of cooking involved in this dish. It’s just a lot of peeling and chopping, so it’s a great salad to practice your knife skills! You want to slice the mangoes into thing strips that are similar in size (perhaps slightly thicker) than the shredded carrots. The cucumbers were treated using a technique that my father-in-law showed me which is basically bathing the sliced cucumbers in a salt bath. After the cucumbers have bathed for a good minute or two, you squeeze out the excess water and then rinse it under running water. Then you repeat it again until the cucumbers are flimsy but crunchy. I’ve never treated my cucumbers this way before, but this is a game changer and made the salad even more distinct and delicious!

One other tip is to hold off adding the fish sauce, peanuts and fried green onions until you’re about to serve. You don’t want the peanuts of fried green onions getting soggy. There are also some people who may prefer more or less fish sauce as well.

This side dish is so quick and adaptable. We make it weekly in the summer! It's a refreshing and delicious salad that's perfect for hot summer days.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese over the salad. Drizzle the balsamic vinaigrette dressing over the top. Season with salt and pepper to taste. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Honey Lemon Shrimp and Corn Salad is a delightful combination of grilled shrimp, sweet corn, and a tangy honey lemon dressing. It's a perfect balance of flavors and textures, making it a refreshing and satisfying salad option for any occasion.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups fresh or frozen corn kernels. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 2 cups mixed greens or baby spinach. 1/4 cup feta cheese, crumbled. 1/4 cup honey. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Preheat a grill or grill pan to medium-high heat. In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until they turn pink and opaque. Remove from the grill and set aside. In a large bowl, combine the grilled shrimp, corn, red bell pepper, red onion, and fresh parsley. In a separate small bowl, whisk together the honey, lemon juice, Dijon mustard, minced garlic, extra-virgin olive oil, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss to combine. Divide the mixed greens or baby spinach onto plates and top with the shrimp and corn mixture. Sprinkle crumbled feta cheese over the salads. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

A raw salad that is both healthy and refreshing, with kale, avocado, carrots, and a hint of sesame flavor.

Ingredients: 2 cups kale, chopped. 1 avocado, diced. 2 carrots, shredded. 2 tablespoons sesame seeds.

Instructions: Wash and chop the kale leaves into bite-sized pieces. Dice the avocado and shred the carrots. In a large bowl, combine the chopped kale, diced avocado, shredded carrots, and sesame seeds. Toss the salad ingredients together until well mixed. Serve immediately or refrigerate for later. Enjoy your healthy and delicious Kale Avocado Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Japanese Cucumber Salad, known as Kiyuurito Wakame no Sunomono, is a refreshing and flavorful side dish that pairs perfectly with sushi or any Japanese meal. The combination of tangy rice vinegar, salty soy sauce, and nutty sesame oil complements the crispness of the cucumbers.

Ingredients: 2 Japanese cucumbers, thinly sliced. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 teaspoon sesame oil. 1/2 teaspoon salt. 1/2 teaspoon sesame seeds, toasted.

Instructions: Put soy sauce, sugar, sesame oil, rice vinegar, and salt in a bowl. Add cucumber slices that are very thin to the bowl and toss to coat evenly. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Toast some sesame seeds and sprinkle them on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes