Salad Spin: My Favorite Four

The weather hasn’t quite turned cold in Georgia and so fall is really still summer weather.  I’m able to still enjoy cold, raw foods before I head into soup season. I rounded up my favorite go-to’s so you could enjoy them too. Now, I try to encourage you to eat seasonally, and some of these fruits are out of season depending on your location. So get adventurous and try your own combinations!

Fresh Fig & Arugula Salad with Goat Cheese
Check out Gina from Skinnytaste.com

Loveddddd this yummy salad and the kids did too! I had a ton of figs and dates from milk making this week and I had already picked up goat cheese, so I knew it would be easy to find a good recipe. I stumbled across Gina’s blog and I love it! My edits are in brackets. This meal serves 8 people.

Ingredients:
8 cups baby arugula
8 fresh figs, washed and quartered
1.75 oz semi-soft goat cheese [I bought crumbled]
1/2 cup balsamic glaze [was gifted some amazing glaze from Fresh Market]
4 tsp extra virgin oil [if you do above then you can cut out the EVO]

Citrus Fennel & Avocado Salad
Check out Heidi from FoodieCrush.com

I was feeling a little sick and tired of apples and wanted to something with more zest. It was a particularly warm fall day so I pulled out the fennel from my fridge and googled this recipe. I landed on Heidi’s page and fell in love. Check out this recipe and see what you can find in store. I did add some pomegranate seeds so there was an element of seasonal eating.

Salmon, Arugula & Tessamae’s Soy Ginger
This is my own creation born from necessity as I always have leftover salmon. I use a potlatch seasoning when we grill our salmon and so I suggest you use that or try your own! This recipe feeds one.

1 salmon fillet (palm size)
Potlatch seasoning
1-2 cups arugula
1/2 cup snow peas
1 tbsp Tessamae’s Soy Ginger dressing

Grill fillet with potlatch seasoning until desired. Arrange salad and add salmon and dressing.

Flying Avocado-Inspired Chicken Berry Salad
I talk about this salad all the time because I love Baltimore’s Flying Avocado Cafe. I made one change to this unofficial recipe — I don’t candy my pecans. This is a family staple — we make it nearly once a week during berry season. Makes one serving.

1 chicken breast (cooked in lemon pepper + shredded)
1 cup of arugula/field greens
1 cup of mixed berries (blackberries, raspberries, strawberries, and blueberries)
1/2 avocado (diced)
1/4 cup pecans (pieces)
1 oz. crumbled goat cheese
1 tbsp Tessamae’s Honey Balsamic dressing