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Simple Summer Salads

By Cheryl Forberg
Image of Summer Salad with Fennel, Pepitas and Dried Currants
While most of us enjoy salads year round, some of the combos we create seem, well, more summery! With an abundance of fresh vegetables popping up in our gardens and beyond, there’s no end to the combinations we can create. And in my opinion, you can never eat too many vegetables.

I also love adding nuts or seeds for the rich taste, crunch and good fats they contain. And dried currants are on my favorite list lately – adding a burst of sweetness and a bit of chew to every bite. While this recipe is intended to make smaller side salads, it would make a great main course too, especially if you add a bit more protein such as a grilled chicken breast or juicy piece of fish.

Summer Salad with Fennel, Pepitas and Dried Currants
This simple salad takes minutes to put together. Feel free to swap out arugula for chopped kale or whatever greens you have on hand.

Ingredients
Image of Ingredients for Summer Salad with Fennel, Pepitas and Dried Currants
6 cups Baby Arugula (about 4 ounces)
¼ cup Melissa’s Fresh Fennel Bulb, cut into matchsticks
Image of salted and toasted pepitas
¼ cup Pepitas, lightly toasted and salted
2 tablespoons Melissa’s Dried Currants
2 tablespoons Manchego, grated or Parma Reggiano
1 Hard-Boiled Egg, peeled and chopped
1 teaspoon Melissa’s Garlic, finely chopped
2½ tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Meyer Lemon, juice
Black Pepper and Salt to taste

Instructions
Image of salad ingredients in a mixing bowl
Combine all ingredients in medium mixing bowl and toss well. Top with fresh cracked black pepper if desired.
Image of salad served on a green plate
Nutritional information (per serving)
Calories 120
Fat Calories 90
Total Fat 10g
Saturated Fat 2g
Cholesterol 35mg
Sodium 75mg
Total Carbohydrates 4g
Fiber 3g
Sugars 3g
Protein 4g
Vitamin A IUs 10%
Vitamin C 8%
Calcium 8%
Iron 6%
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