Innovative Summer Salads
Are you serving mindful, flavor-building layered salads, or just a mixture of on hand items thrown on top of lettuce? Salads have so much potential, plus diners’ expectations have changed in recent years thanks to the rising trend of serving meals in a bowl. Bowls have been gaining popularity due to the characteristics and heightened flavor experience they provide. Salads are no different, they too can be thoughtfully constructed to incorporate a variety of flavor-forward ingredients and bring much-needed innovation to an otherwise, and often boring, menu item.
By carefully crafting your salads with a variety of textures, flavors, and colors, it can prevent palate fatigue and keep things interesting for your customers. Try grilling your fruit, currying your vegetables, garnishing with meat or roasting your herbs. Here are a few recipe ideas you can add that will give your salad menu added depth and bold flavors.
Radicchio Salad with Beans, Figs, and Walnuts
Figs are an often overlooked option when choosing salad components. High in fiber and potassium, they pair well with the taste of Radicchio; a red leafy vegetable with a bitter and spicy taste originating in 15th century Italy.
Avocado and Quinoa Salad with Chia Seed and Spinach
When it comes to a healthy salad, quinoa reigns supreme. Boasting a high protein content, the popular grain is also gluten free and contains valuable amino acids. Quinoa goes especially well with avocado, spinach, apple and almonds.
Lobster Salad with Citrus Vinaigrette
Seafood can be used to make your salad fresh and exciting. When lobster is combined with the flavors of citrus, it creates a delicious dish that is sure to please!
Got a summer salad recipe you want to share? Leave it below!