Three Skagit Summer Salads

Fresh? Local? Organic? Greens? Yes to all the above. Now is the time to swing by the Co-op’s Produce Department to reap the rewards of the Magic Skagit harvest. Build tasty and nutritious salads with the best seasonal produce, including organic lettuces from Skagit Flats Farm.

A field view of Skagit Flats Farms. Photo from

Skagit Flats is an independent, Mount Vernon-based farm that supplies a range of tender seasonal greens to the Co-op and other regional restaurants. Owners Andy and Laura Ross pursued their passion to purchase a 13-acre farm dedicated to growing organic lettuces. They now supply local businesses and restaurants with fresh, seasonal greens. Visit our Produce Department and look for rotating varieties of hand-harvested lettuce from Skagit Flats Farm, including: red leaf lettuce, Romaine, red butter, green butter and green leaf.

As a side or as the centerpiece, local greens are also a flavorful topper for sandwiches and pizza and are a great a balancing act to protein-rich roasted meats, cheese and grains. Read on for tips on improvising summer salads; and check out some of our favorites:

Rise & Shine Crostini Salad

Recipe serves 4

Ideal for breakfast, or any meal of the day. Combine the silky texture of fresh spinach with boiled egg, olive oil toasted bread (crostini) and an earthy, sweet-tart balsamic dressing.

  • 1 bunch fresh spinach leaves, washed and torn
  • 1/2 loaf CRUST+CRUMBS herb Foccacia bread
  • 4 hard (or soft) boiled eggs, and sliced into thirds
  • 1 small onion, diced
  • 2 avocados, peeled and thinly sliced
  • sprigs of fresh rosemary and/or thyme, with some minced
  • extra virgin olive oil, for brushing

For dressing:

  • 3 tablespoons balsamic vinegar
  • 6 tablespoons walnut oil (or extra virgin olive oil)
  • 1/4 teaspoon salt
  • 2 tablespoons minced shallot
  • 1 tablespoon brown sugar
  • Cracked black pepper, to taste

Directions: In a jar or small bowl, combine all the dressing ingredients and set aside. Slice foccacia bread in half, brush with olive oil and toast lightly. Assemble salad: set a base of spinach, then add a slice of toasted bread, a layer of thinly sliced avocado, a sprinkle of diced onion, and sliced egg. Drizzle with balsamic vinegar dressing and a sprinkle sprigs (and minced) fresh herbs.

Skagit BLT Salad

Recipe serves 2-4. Take the “L” to new heights in this salad version of one of America’s favorite sandwiches.


  • 1 cup cubed whole-wheat CRUST+CRUMBS bread (or gluten free Udi’s)
  • 2 teaspoons extra-virgin olive oil
  • 3 medium tomatoes, divided
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced chives, or scallion greens
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • 5 cups chopped Romaine lettuce
  • 3 slices center-cut CURED bacon, cooked and crumbled

Directions:  Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Meanwhile: cut 1 tomato in half. Working over a large bowl, shred both halves with a box grater. Discard the skin. Add mayonnaise, chives, vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

Berry Lime Chicken Salad

Recipe serves 2-4. Enjoy this sweet and spicy salad as a way to use leftover cooked poultry or pork, as well as seasonal veggies. 


  • 2 cups cooked chicken/turkey/pork, chopped into bite sized pieces
  • 1 pint fresh strawberries and/or raspberries, washed and dried
  • 1 head red or green butter lettuce, rinsed and torn
  • 1/2 cup fresh peas or snow peas, washed
  • 1/2 cup shredded purple cabbage
  • 1/4 cup Labneh, a whole milk cultured “yogurt cheese”
  • 1 tsp. ground cumin
  • Juice from 1 fresh lime
  • Freshly ground black pepper, to taste
  • Dash of paprika (optional)

Directions: To make dressing: combine Labneh, lime juice, pepper, cumin, paprika and mint in a small bowl or glass bottle. Set aside. Assemble salad by layering leaves of butter lettuce with a proportionate amount of peas, cabbage, berries, and meat. Drizzle herb spiced yogurt dressing over all.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.