Simple Spring Salads Recipes & Tips

BY NOEL CUNNINGHAM

A lot of people believe that salads are healthy but boring so therefore, salads are often overlooked because they’re assumed to be bland and not filling. But that is not true. I’m sure at some point we have all encountered some good salads as well as some not so good salads.

Salads can be eaten as an appetizer or a main dish. From tender grains such as quinoa, to hearty bean salad using kidney beans and chickpeas, to roasted veggies using up your zucchini, carrots and eggplants tossed with olive salt and pepper and roast until fully cooked with a drizzle of balsamic or a leafy green tossed salad that’s dressed with a fruity vinaigrette, or creamy dressing adding complex flavor and texture.

With the abundance of ingredients, spring brings it’s the perfect time to prepare simple, fresh and tasty show-stopping salads you can enjoy at home. Below I have prepared for you the three main types of salads, types of dressings along with seven tips to turn up your salad game. Oh, and my creamy green banana salad recipe.

Types of Salads:

Composed Salads – Salads prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

Tossed Salads – Salads tossed together (Caesar Salad, Green Salad)

Bound Salads

Bound salads are generally made of hearty, non-salad leafy ingredients bound together by a thick mayonnaise-based dressing such as tuna salads, chicken salads, and potato salads.

Farinaceous Salads – Salads made up of starches like potatoes or pasta salads.

A farinaceous salad differs from a bound salad in that many farinaceous salads are not bound. Many pasta salads use combinations of light dressing and flavorful ingredients to bring it together.

Types of Dressings:

Vinaigrette Dressings – Oil and vinegar based

Mayonnaise-Based Dressings – Thousand Islands, Caesar dressing

Emulsified Vinaigrette Dressings – Dressings that used an emulsifier to combine oil and water

Tips and Tricks to fluff up your salads

1. Add fresh fruits or dried to your salad for additional nutrients and flavor
2. Add grains such as hemp heart for extra fiber, nuts and croutons are good too
3. Cheese is always great for toppings
4. Serve your salad in a mason jar or a party cup to take it to another level
5. Make your own salad dressings. This way you can adjust the flavor to your liking
6. Think beyond just the greens
7. Utilize seasonal produce

Chef Noel’s Green Banana Salad

 “Green Banana is normally consumed as a side dish but this time I am serving it as a healthy alternative to potato salad. Green banana salad is also a great way to use up your excess green bananas. The taste and texture is very similar to potato salad, especially with the creaminess from the mayonnaise.” 

Ingredients

• 6 green bananas
• 1 can of mixed vegetables
• 1/2 cup mayonnaise
• Salt and pepper to taste
• 2 stalks green onion sliced

Directions

1. Bring a medium pot with water and salt to a boil over medium heat. Rinse bananas, trim the ends of each banana and slit the skin lengthways, leaving the bananas in their skins (this will prevent them from breaking).
2. Add to boiling water and cook for 15 to 20 minutes or until bananas are soft. Let bananas cool with an ice bath or quickly run under cold water.
3. Slice each finger of banana into seven pieces then season with salt and pepper. Add mixed vegetables and mayonnaise, toss to combine then put to chill and serve.