Salads for Dinner

It’s too hot to cook, so have a crisp, fresh salad instead.

This bowl includes classic summer veggies such as sweet corn, sun-ripened tomatoes, and creamy avocado. Photo by Lynda Balslev for Tastefood

When it’s too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy herbs. The combination is fresh, filling, and light—guaranteed to hit the spot on a warm day.

This bowl includes classic summer veggies such as sweet corn, sun-ripened tomatoes, and creamy avocado. They are tumbled together with protein-rich quinoa and then mounded over a bed of massaged kale. Yes, even kale enjoys getting a nice massage. Simply rubbing the leaves with a drizzle of oil and citrus juice, along with a pinch of salt, will soften the hearty leaves and tame their earthy flavor.

There’s no need to cook the corn. Summer corn is juicy, crisp, and sweet, adding refreshing texture to the nutty quinoa.

As always, the ingredients can be tweaked to your taste. For instance, feel free to substitute another healthy grain for the quinoa, such as wild rice or bulgur. Or add more tender greens to the mix, such as arugula or spinach—just omit the massaging step.

Tomato, Corn, and Quinoa Bowl With Avocado

Prep time: 15 minutes Total time: 15 minutes

Yield: Serves 4

For the Dressing

• 2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar
• 1 small garlic clove
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

For the Salad

• 1 small bunch Tuscan or curly green kale, tough ribs removed, torn into bite-size pieces
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon fresh lime juice
• Kosher salt
• 2 ears of yellow or bi-color corn, uncooked, husked, kernels cut from the cobs
• 2 to 3 scallions, white and green parts thinly sliced
• 1 red bell pepper, seeded and diced
• 1 poblano pepper, seeded and diced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup tricolor or red quinoa, cooked and cooled
• 1 small handful Italian parsley leaves, chopped, about 1/2 cup
• 1 small handful cilantro leaves, chopped, about 1/2 cup
• 1 ripe but firm avocado, cut into 1/2-inch pieces

Make the dressing. Whisk the lime juice, vinegar, garlic, mustard, honey, cumin, salt, and black pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Place the kale in a large bowl. Sprinkle the oil, lime juice, and a pinch of salt over the leaves. Rub the leaves to coat and slightly soften, about 30 seconds.

Combine the corn, scallions, peppers, tomatoes, quinoa, parsley, and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale (or divide between individual serving bowls). Top with the avocado and drizzle with additional dressing to taste.