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.
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
- 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.