Summer Salads

Perfect with the Watermelon Basil Slushy featured in July’s print edition, this Greek Salad recipe begs for sun-ripened tomatoes, garden fresh dill, lettuce and radish. Greek Salad is the easiest salad to whip up for a hot summer dinner. Toss in grilled poultry or shrimp, if you like. Serve as a salad or stuff a few pita pockets.

Greek Salad

Recipe by Phoebe Canakis

Yields 6 cups

Ingredients

• • 3 cups (3 ounces) chopped romaine

• • 2 cups (8 ounces) chopped tomatoes

• • 2 cups (10 ounces) chopped cucumber

• • 1/4 cup sliced radish

• • 1 cup cubed feta (5 ounces)

• • 1/3 cup halved kalamata olives

• • 2 Tbsp chopped fresh dill

• • 2 Tbsp olive oil

• • 2 Tbsp vinegar or lemon juice

• • Salt and pepper, to taste

• • Whole wheat pitas

Instructions

1. 1. In a large mixing bowl, toss the romaine, tomatoes, cucumber, radish, feta, olives and dill. Add the olive oil, toss to coat then add the vinegar, salt and pepper.

1. 1. Serve as a salad or fill some pita pockets.

Blueberry Chicken Salad

Blueberry Chicken Salad is summer-fresh, fat-free and an easy seasonal salad. Perfect for your lunch or picnic party with your pals!

I skip the use of mayonnaise. It’s easier to keep nonfat Greek yogurt in the fridge for multiple purposes. If you are a mayonnaise fan, just add a dollop.

Recipe by Phoebe Canakis

Yields approximately 3 cups

Ingredients

• • 8 ounces (1½ cups ) chopped, prepared chicken breast

• • 1/2 cup nonfat Greek yogurt

• • 1/2 cup fresh blueberries

• • 1/4 cup diced celery

• • 1/4 cup diced red pepper

• • 1/4 cup shredded carrot

• • 1/4 cup slivered almonds

• • 2 Tbsp fresh lemon juice

• • 1 Tbsp chopped, fresh chives

• • 1/4 tsp salt

• • Pinch of ground pepper

• • Whole wheat pitas

Instructions

1. 1. Combine all of the ingredients in a large mixing bowl, stirring to combine.

1. 1. Serve chilled.

Recipes and photos by Phoebe Canakis