5 easy salads to savor this summer
When I’m in need of a summertime “grab and run” meal that has extreme flavor and crunch, chopped salads are my answer. The five I turn to most are easy to pack and don’t require cooking.
Inspired by the Southern Indian carrot coleslaw my mother would make for us kids, I now toss together finely chopped carrots, sprouted lentils, jalapeño and lime juice. It has morphed into many other variations for my own family, like a mash-up with Moroccan influence — the juicy and refreshing Spicy Beet and Carrot Coleslaw. My children steal bites from my carry-and-go container.
My cucumber salad is another mash-up, an ode to Northern India’s kachumber salad and the Mediterranean chopped salad: The combination of Persian cucumber, red onion, tomato and feta cheese stays crisp for a week in the refrigerator. I have found that it travels well in Mason jars during more temperate weather and in a Thermos during hot summer days.
A friend who has tasted my pineapple and pepper salad loves its burst of tart and sweet flavors so much that she made me bring
Feta cheese adds a creamy component to this cucumber, tomato and onion salad.
Salad becomes dessert when you combine mango, grapes and celery