In the kitchen with Henny: Healthy, fresh salads for the summer

As the days are getting warmer, it is hard to think about our homes’ temperatures rising just to get dinner on the table. We want something light and fresh but still filling enough to count as a real meal.

That is where salad meals come in. These are not side salads. They are full, complete meals that can work for dinner, lunch, or even a picnic on the go.

Each of these salads has its own flavor and style, but they are all fresh, filling, and easy to customize. You can switch up the vegetables, change the protein, or serve the toppings on the side so everyone can build a bowl they love.

I hope these salads help you bring together simple, satisfying meals without too much time in the kitchen. And of course, don’t forget to finish with a fresh summer fruit salad for dessert.

Years ago, when we first moved into our neighborhood, my friend Chana invited us for a meal and served this beautiful sushi salad. I still remember how fresh and refreshing it was, especially with its delicious, sweet dressing.

This is a fun build-your-own salad. You can add what you love, leave out what you don’t, and use the nori however you like: mixed in, toasted, and broken up, as a base, or sprinkled on top.

It is also a great way to use up leftover salmon, which makes it even easier to pull together. The rice can be prepared ahead of time, and you can even double it and freeze half for the next time you want to enjoy this delicious sushi salad.

Prepare the sushi rice according to the package instructions and allow it to cool.

Peel the carrots and use a peeler to make carrot ribbons. Save some of the carrot ribbons to add as garnish.

Place the rice in a large bowl or on a serving platter. Add the carrots, sliced cucumbers, sesame seeds, avocado, mango, and cooked salmon.

Cut the nori into small pieces or toast it lightly and break it up. Add it to the salad or sprinkle it on top right before serving.

In a small bowl, mix together the soy sauce, rice vinegar, olive oil, sesame oil, sugar or silan, and mayonnaise. Pour the dressing over the salad and toss gently, or serve it on the side so everyone can add as much as they like.

You can cut up some pita and add it right into the salad, or serve the salad inside a pita. Either way, it is fresh, filling, and very easy to put together.

Boneless chicken works best here. Since the chicken is served with a cold salad, it does not need to be hot, which makes this a great make-ahead meal. I like to make extra chicken and even freeze some for the next time I want an easy shawarma salad.

Preheat oven to 200°C/400°F. Place the chicken on a lined baking sheet. Add the olive oil, salt, cumin, paprika, turmeric, cinnamon, black pepper, and lemon juice. Mix well so the chicken is fully coated, then spread it out in one layer.

You can season the chicken right before baking, or marinate it the night before and keep it covered in the fridge until ready to bake.

Bake uncovered for 35 minutes if using chicken breast, or 45 minutes if using pargiot, until the chicken is cooked through and slightly golden.

Let the chicken cool slightly, then slice or cut into cubes.

To make the dressing, mix the tahina, lemon juice, olive oil, garlic, cumin, and salt in a small bowl. Slowly add the water, mixing until smooth and pourable. Add the chopped parsley if you are using it.

Place the shredded romaine lettuce, cucumbers, tomatoes, red onion or shallot, and pickles in a large bowl or on a serving platter. Add the shawarma chicken on top.

Add the pita pieces right before serving so they stay a little crisp, then drizzle with the lemony tahina dressing. You can also keep the dressing and pita on the side and let everyone build their own salad.

Tip: The chicken marinade and tahina dressing can both be prepared ahead of time. Marinate the chicken the night before, mix the dressing, and keep it in the fridge, and then dinner comes together in minutes.

This is one of my go-to lunches. I am eating it at my desk while writing this article, so I felt very inclined to include it!

I try to keep cooked quinoa in the fridge every week, and then I can quickly add whatever vegetables I have or am in the mood for.

This salad is fresh, crunchy, and really filling. You can bulk it up with tomatoes, peppers, extra cabbage, toasted slivered almonds, or even add beans or lentils for more protein.

The dressing is very simple and can be made right on the salad, but I like to prepare a jar at the beginning of the week, keep it in the fridge, and use as needed.

Cook the quinoa according to the package directions and allow it to cool.

Place the quinoa, chickpeas, cucumbers, red onion, purple cabbage, sunflower seeds, pumpkin seeds, bean sprouts, and sunflower sprouts in a large bowl.

In a small bowl or jar, mix the olive oil, vinegar, lemon juice, honey or maple syrup, salt, and pepper.

Pour the dressing over the salad and toss gently. Taste and adjust seasoning if needed.

Serve right away, or keep the dressing on the side until ready to serve.

God really is the Creator of the greatest foods. Of course, we have so many delicious vegetables, but when it comes to fruit, you have to admit, they are just so naturally colorful, sweet, and beautiful.

My almost-12-year-old loves creating beautiful fruit salads, and she always wows our Shabbat guests with her presentations. Since this article is all about salads, I had to include a fresh fruit salad for dessert.

This is all about using what is in season and letting the fruit shine. The sweet and tangy dressing brings everything together and makes it feel a little more special, while still keeping it light, refreshing, and healthy.

Cut up the fruit and place it in a large bowl or on a serving platter.

In a small bowl, mix the orange juice, lemon juice, and honey or maple syrup.

Pour the dressing over the fruit and toss gently.

Serve right away, or keep refrigerated until ready to serve.

I HOPE these salad meals bring a little freshness, color, and ease to your table this summer. Whether you are making lunch, dinner, or something to take along for the day, a good salad can be so much more than just a side.

Use what you have, prep what you can, and let everyone build a plate they enjoy. And if you end with a bowl of summer fruit, take a moment to feel grateful for this land and the abundance it gives us.

That kind of dessert feels sweet in every way.