Summer Fresh Recipe Series: Carrot and Almond Bulgur Salad

A refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

We've been eating a lot of Mediterranean food this summer because it's healthy and delicious, and the dishes are easy to make.  Today's recipe is my 17th installment of my Summer Fresh Recipe Series and it features a wonder Mediterranean style salad.

CARROT AND ALMOND BULGUR SALAD

Bulgur is a popular grain in Mediterranean and Middle Eastern dishes.  It has a wonderful nutty flavor and is a versatile ingredients that can be used as a cereal or to bulk up salads such as my Tomato Tabbouleh Salad or my Asparagus Tabbouleh with Prosciutto.  Both of which use bulgur as the base.  

To start we soften up the grain by soaking it in water, lemon juice, and salt for seasoning.  This is the easiest way to make bulgur!  It does have to sit for 1 1/2 hours but the result is a seasoned grain with the perfect chew.  Make sure to plan ahead when making it using the soaking method.  The addition of fresh mint, cilantro, and scallions make the salad crisp and bright.  A simple lemon vinaigrette has depth of flavor with the additional of cumin and cayenne pepper.  Of course, sweet shredded carrots are the star of the show and accent the nutty flavor of the bulgur.  Finally topped with toasted crunchy almonds this give the salad crunch and texture.  

The end result is a refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

Enjoy!

Summer Fresh Recipe Series

• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Carrot and Almond Bulgur Salad 

serves 4-6

1 1/2 c medium grind bulgur, rinsed
1 cup water
juice of 2 lemons
salt & pepper
1/2 c extra virgin olive oil
1/2 tsp cumin
1/8 tsp cayenne pepper
4 carrots peeled and shredded
3 scallions, sliced thinly
1/2 c sliced almonds, toasted
1/3 c fresh mint, chopped
1/3 c fresh cilantro, chopped

Combine bulgur, water, 1/4 cup lemon juice and 1/4 tsp salt in a bowl.  Cover and let sit at room temperature until the bulgur has softened and the liquid is absorbed, about 1 1/2 hours.

In a large mixing bowl whisk 2 Tablespoons lemon juice, oil, cumin, cayenne, and 1/2 tsp salt together until combined.  Add the bulgur, carrots, scallions, almonds, mint, and cilantro.  Toss to combine.  Season with salt & pepper to taste. Serve at room temperature.

source:  The Complete Mediterranean Cookbook by America's Test Kitchen

Summer Fresh Recipe Series: Tomato Avocado & Grilled Corn Salad

Tomatoes, avocado, and grilled corn combine into a salad side dish that tastes just like summer!

Can you believe it's almost the end of August?  I don't know where the time has gone, but it is sure flying by.  We're having a heat wave here in L.A. so that means we are grilling a lot and making dishes that don't require much effort or cook time.  The best way to do that is using fresh summer produce to create your side dishes.

Today I'm bringing you another outstanding side dish that is super fresh!  As the 16th installment of my Summer Fresh Recipe Series this dish focus's on summer tomatoes, corn, avocado, and basil.  

TOMATO AVOCADO & GRILLED CORN SALAD

Fresh colorful and ripe tomatoes combine with grilled sweet corn and buttery avocado to form a side salad.  Sprinkle on some tangy feta cheese and fresh basil, along with an easy vinaigrette and you have a stunning side dish that tastes like summertime!

I found this recipe in my Taste of Home American Summer Cookbook.  What a fabulous book.  There are so many recipes I want to try that I highly suggest getting this book and cooking from it until fall really hits.

The only cooking in this recipe is grilling the corn on the cob.  We did this along side some our Sumac Chicken we were grilling.  Once that is done you just remove the corn from the cob and assemble the salad.  Prep the other ingredients ahead of time, or while the items are grilling and you have a quick and easy side dish.

Kitchen Note:  This dish is spectacular with fresh heirloom tomatoes. Bonus: The amped-up flavor means you can cut back on the salt. I used red and orange heirloom tomatoes.

Summer Fresh Recipe Series

• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Tomato Avocado & Grilled Corn Salad 

Serves 8

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese


Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.

Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Summer Fresh Recipe Series: Spinach Orzo Salad with Chickpeas

A healthy and delicious salad that is perfect for warm 

weather days!

Everyone loves a good pasta salad, and everyone needs a few in their go-to recipes to make quickly for weekend cookouts, potlucks, family gatherings, and picnics.  This is one of those recipes!  Simple, quick, and very tasty.  This is why this is my 15th installment of my Summer Fresh Recipe Series.  We all need items that use fresh summer produce and are quick and easy to make.  

SPINACH ORZO SALAD WITH CHICKPEAS

Today's pasta salad recipe highlights some great produce that makes this one extra fresh.   The pasta is kept on the small side by using orzo, then we add in some baby spinach, parsley, and green onions for texture and flavor, and then some wonderful grape tomatoes that are at their peak right now. The additional of chickpeas (or garbanzo beans) add protein and give this salad a little more heartiness.  I've also included a great little dressing for you that's simple and quick and give some zip to the salad with the addition of some lemon and hot sauce.  

This is the perfect side dish because it goes with everything from grilled meats, burgers and hot dogs, to sandwiches.  This will hold up well in the heat since there is no dairy.  You can also prepare this ahead and just leave off the dressing until you are ready to serve.  It's best served at room temperature but any leftovers will keep well in the refrigerator for up to 3 days (if they last that long!). 

This salad was a complete hit and is definitely on my "repeat list" for side dishes this summer.  

 

Enjoy!

Additional pasta salads you may enjoy:

Orzo Black Bean Salad

Summer Bounty Vegetable Pasta Salad

The BEST Broccoli Pasta Salad

Fresh Italian Pesto Pasta Salad

Lynn's Chicken Pasta Salad

Summer Fresh Recipe Series

• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Spinach Orzo Salad with Chickpeas

serves: 6

1 cup chicken broth, low sodium
3/4 cup orzo pasta
2 cup fresh baby spinach
1 cup grape tomatoes, havled
1 can (15oz) chickpeas/garbanzo beans, drained and rinsed 
1/4 cup parsley, chopped
1 green onion, sliced

Dressing:
2 Tbsp. olive oil

1 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 tsp salt
pinch garlic powder
a dash or hot pepper sauce
pinch pepper

In a medium saucepan bring broth to a boil.  Add the orzo, stir and return to a boil.  Reduce heat and simmer covered.  Cook 8 minutes until al dente.  Drain if needed.

In a large bowl toss spinach and warm orzo, to allow spinach to wilt slightly.  Add the tomatoes, chickpeas, parsley and green onions.

In a small bowl whisk together the dressing ingredients.  Toss with salad and serve at room temperature.  Leftovers may be kept in the refrigerator for 3 days.