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South Shore Growers Summer Fresh Salad

Yield: 2 servings

Time: 10 minutes

In the heat of summer, this is what we come back to again and again. Fresh, light, and endlessly flexible—filling without feeling heavy, and easy to change up day after day.

Keep It Simple

Start with fresh greens, add a few vegetables, a handful of herbs, a few extras, and a light dressing. That’s it.

Serve it as a side alongside a burger, BBQ meat, or whatever you’ve got on the go. Crisp, refreshing, and exactly what you want on a warm day.

Greens (Base — ~2–3 cups)

lettuce 2 cups arugula 1 cup spinach 1 cup mixed greens 2 cups kale 1 cup, ribs removed, finely chopped and massaged

Vegetables (~1 cup total)

cucumber 1/2 cup, sliced tomatoes 1/2 cup, diced or halved radish 1/4 cup, sliced carrot 1/4 cup, grated sweet peppers 1/2 cup, diced or sliced beets 1/4 cup, cooked or shaved celery 1/4 cup, finely chopped

Anything fresh goes—use what you have.

Harder vegetables are best chopped fine or grated so they don’t throw off the texture.

Beets are best added at the end after tossing to avoid colouring the whole salad.

Herbs (Optional — ~1–4 tbsp total)

parsley to taste, chopped basil to taste, chopped chives to taste, chopped dill to taste, chopped oregano to taste, chopped tarragon to taste, chopped

Use one herb or mix a few—aim for a small handful total.

A small handful of herbs goes a long way.

Dressing

Add your favourite dressing.

We come back to oil and vinegar on repeat.

olive oil 3 tbsp vinegar 1 tbsp salt pinch

Changing the vinegar changes the flavour: red wine vinegar white wine vinegar apple cider vinegar balsamic vinegar

Optional: mustard (dijon or other grainy mustard) 1 tsp garlic 1 clove, minced onion powder pinch dried oregano 1 tsp honey 1 tsp

Olive oil doesn’t just add flavour—it also helps your body absorb fat-soluble vitamins (like A, D, E, and K) from fresh vegetables.

Using a good quality olive oil makes a noticeable difference. It brings its own unique flavour—grassy, peppery, sometimes slightly fruity. We like to keep a nice bottle just for salads. It’s a small upgrade that makes fresh greens feel like a treat.

We almost always add dried oregano to our dressing.

For a creamy twist, mash avocado 1/2 into the dressing and stir to combine.

Another option: mix your dressing with tomatoes and let them sit for 10-30 minutes before adding to the salad. This creates a lightly marinated base with deeper flavour.

For a more traditional vinaigrette, whisk or shake until emulsified. We usually keep it simple and skip this step—it still tastes great.

Shake, taste, adjust.

Extras

cheese to taste seeds 2 tbsp nuts 2 tbsp croutons to taste avocado 1/2, diced

Method

Add greens to a bowl.

Layer vegetables and herbs on top.

If making a meal salad, add grains and proteins before dressing so everything coats evenly.

Add extras if using.

Drizzle dressing just before serving.

Toss gently until lightly coated and combined.

Start with less dressing—you can always add more.

Make It a Meal

In the summer, we lean heavily on meal salads—filling without feeling heavy, and easy to vary day after day.

Protein (choose 1 or more)

cooked chicken 1/2 cup canned tuna 1/2 can, drained egg 2, hard-boiled chickpeas 1/3 cup beans 1/3 cup lentils 1/3 cup

If using egg, it will add a nice creamy texture when mixed—but it can affect presentation. For best results, place eggs on top and mix after serving if desired.

Grains (optional)

quinoa cooked rice cooked barley cooked farro cooked

Keep it balanced—don’t overload it. The greens should still lead.

A Few of Our Favourite Combinations

Packing a Lunch?

Keep dressing separate—or add it to the bottom and layer grains, beans, and protein on top (avoid eggs in this method).

Place heavier ingredients at the bottom and greens on top.

Add a paper towel to absorb moisture if storing longer.

Toss just before eating.

A well-packed salad stays fresh, not soggy. Can be made a day ahead—best enjoyed within 24–36 hours.