Fun facts, the first day of summer may still be a few weeks away, but it sure feels like the heat is already here to stay. I don’t know about you, but when it gets this hot outside, the last thing I want to do is stand over a hot stove to cook a meal. Instead, I confess that I sometimes find myself tempted to avoid the kitchen in favor of the nearest air-conditioned restaurant. Sound familiar?
But even though it’s tempting to stop preparing meals at home when the summer heat gets the best of you, giving in to that temptation can blow your food budget in a hurry. If you’re looking for some economical dinner ideas that don’t involve standing over a hot stove, cool and easy summer salads may be just what you’re looking for.
These summer salad ideas are just the thing to help you beat the heat but not your budget. Each of these recipes takes minimal time and effort to prepare, so you’ll be out of the kitchen in no time, and each one costs about $2 or less per serving. In addition, while each one makes a perfect accompaniment to the grilled meat of your choice, they are also substantial enough to stand alone as your main dish. So don’t let the heat get you down — cool off with an easy summer salad tonight.
Southwest Chicken Salad
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
Salads:
Torn mixed salad greens and sliced almonds
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Top salad greens with chicken salad; sprinkle with almonds. Note: This salad works great as a wrap or served in a pita as well. Serves 6 at about $2 per serving
7-Layer Taco Salad
1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
2 medium tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly. In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-quart glass bowl, layer as follows: beef, avocado mixture, lettuce, tomatoes, cheese, salsa and sour cream. Serve immediately with chips. Serves 12 at about $1.25 per serving.
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