The Cookstr Weekly: Salads That Make a Meal & Cookstr Recipes on Plated
The ultimate no-cook meal of a big, hearty salad is just the thing for warm summer lunches and dinners. Some leftover cooked chicken or turkey, seared fish or steak, or just a combination of beans provide the protein to beef up in-season greens and veggies into a full meal.
Salads are a great way to experiment with different flavor and texture combinations. Snap peas, bell peppers and nuts add crunch while fresh herbs brighten the mixture and bring it together. And, they’re the summertime equivalent of a one-pot meal: just one big bowl to combine the ingredients and serve from.
|Fresh Corn Salad, Shrimp, Jalapeño, Red Onion and Créme Fraîche|
by Matt Wilkinson
This salad seems gourmet, but it’s actually quite simple. Fresh corn, which is overflowing during the summer, provides a sweet and tender backdrop for tarragon-infused shrimp and sharp red onion. And note this helpful tip from the author:
“Add the cobs of the corn back to the saucepan of cooking water and simmer for 6-10 minutes or until the flavor has intensified. Now, you have a beautiful vegetarian broth to use in soups or purées.”
|More Summer Salad Recipes from Cookstr|
|Cookstr Partner Tip: Plated.com|
Cookstr and Plated have teamed up to offer a menu of recipes inspired by Cookstr chefs, with the ingredients delivered fresh directly to your door. Starting at $10 per plate, put together meals like Chicken with Shiitake Mushrooms and Snow Peas inspired by Katie Chin, Grilled Steak with Red Wine-Onion Marmalade and Farro-Vegetable Salad inspired by Diane Rossen Worthington, Mustard Crusted Chicken inspired by Tony Rosenfeld with Cucumber Pomegranate Salad inspired by Louisa Shafia, and Chile-Seared Salmon with Mango Salsa and Chipotle Garlic Mashed Potatoes inspired by Jane Butel.
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