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Thursday, July 10, 2025 at 5:27 PM
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What’s Cooking in Kelli’s Kitchen - Sublime Summer Salads

What’s Cooking in Kelli’s Kitchen - Sublime Summer Salads
Photo courtesy of Two Peas and Their Pod.com

I was walking through the produce section of Safeway this last week and noticed a crowd gathered in the lettuce section. This was no surprise as we continued to wither in the scorching heat of a seemingly endless chain of 100+° days. Since all of Churchill County seems to be making salad simultaneously, this seems like a perfect time to highlight some of my favorite no-cook or minimal-cook, salad, no-recipe recipes.

Tangy Grilled Salmon Salad

INGREDIENTS:

  • Limes
  • Red and Green chiles, thinly sliced
  • Shallot, thinly sliced
  • Salt
  • Sugar
  • Fish Sauce
  • Olive Oil
  • Salmon
  • Salad Greens
  • Soft Herbs (dill, cilantro, basil, mint)
  • Radishes or Cucumbers, or both

DIRECTIONS:

Preheat your grill or smoker. If the salmon has skin, remove it with a sharp knife. Juice one lime into a small bowl and add sliced chiles and half of the shallots. Add in a pinch each of salt and pepper and a couple of good glugs of fish sauce. Let sit for a bit, then whisk in the olive oil (about twice as much as the fish sauce). The dressing won’t emulsify, so you will whisk it again before dressing your salad. Drizzle salmon with olive oil and season with salt and pepper. Cut a second lime in half and drizzle with olive oil. Grill the salmon alongside the lime halves (cut side down) until the fish is just done, flipping halfway through (between 2-5 minutes per side). Transfer salmon and limes to a plate and drizzle with some salad dressing. In a medium bowl, combine the other half of the shallots with salad greens, a ton of herbs, and the crunchy ingredients. Toss with the remaining dressing, a squeeze of the cooked lime, and a drizzle of olive oil. Add in chunks of salmon and toss to combine. Serve.

Indonesian-Style Chicken Salad

INGREDIENTS:

  • 4 cups shredded chicken
  • Salt & Pepper
  • 1 bu green onions, white and green parts thinly sliced
  • ¼ c mint leaves, thinly sliced
  • ¼ c cilantro leaves and tender stems, chopped
  • 1 red bell pepper, stemmed, seeded, and cut into thin strips
  • 1 serrano pepper, seeded if you want, and minced
  • 2 c bean sprouts
  • 1 Romaine lettuce heart, leaves separated, washed & dried
  • ¼ c lime juice
  • 2 t ginger, minced
  • 2 cl garlic, minced
  • 1 T fish sauce
  • Pinch of cayenne pepper
  • 2 T crunch peanut butter
  • ⅓ c buttermilk
  • ¼ c roasted peanuts, coarse chop

DIRECTIONS:

  1. Put the chicken in a bowl and season with salt and pepper. Add the white parts of the green onions, mint, cilantro, red pepper, serrano pepper, and sprouts. Toss well
  2. Combine lime juice, ginger, garlic, fish sauce, and cayenne in a small bowl. Add the peanut butter and stir well to combine. Whisk in the buttermilk. Adjust seasoning
  3. Line a dish with lettuce leaves. Toss the chicken mixture with the dressing and mound over the lettuce. Garnish with roasted peanuts and the green onion tops.

 

Greek Fattoush Salad

INGREDIENTS:

  • ⅓ c and 2 T extra virgin olive oil
  • 2 T red wine vinegar
  • 1 cl garlic, minced
  • ½ t dried oregano
  • Salt and Pepper
  • 1 c cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 1 yellow bell pepper, stemmed, seeded and diced
  • ½ hothouse cucumber, halved, seeded and diced
  • ½ c Kalamata olives, pitted
  • ¼ c parsley, chopped
  • ¼ c minced red onion
  • 2 T capers, chopped
  • 2 ea green onions, thinly sliced
  • 1 handful pita chips, crumbled
  • 8 oz feta, crumbled
  •  

DIRECTIONS:

  1. In a small bowl, combine ⅓ c olive oil with vinegar, garlic, and oregano. Season to taste
  2. In a large bowl, combine the remaining ingredients, drizzle with dressing, and toss to combine.
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COMMENTS
Comment author: Mike HinzComment text: I knew Sam as a member of our church growing up. He always had a warm smile, a kind word, and a great sense of humor! He will be great missed!Comment publication date: 7/2/25, 11:57 AMComment source: Obituary -- Samuel Bruce WickizerComment author: Mike HinzComment text: Great teacher, great coach, but even a better person!!! Rest in peace Mr. BeachComment publication date: 7/2/25, 11:53 AMComment source: Obituary -- Jack Victor Beach, Jr.Comment author: Mike HinzComment text: I had Mrs Hedges for First Grade at Northside Elementary in 1969. I still, to this day, remember her as a wonderful teacher…one of my favorites!!Comment publication date: 7/2/25, 11:29 AMComment source: Obituary - Nancy Marie Hedges C Comment author: Carl C. HagenComment text: What are MFNs and PBMs ?? ............................ From the editor: This is a very good question and we apologize for not catching that wasn't in there. We reached out to the writer/submitter and got this info back...hope it's helpful. PBM: Pharmacy Benefit Managers are pharmacies that are owned by insurance companies. (CVS is one.) They negotiate with drug makers to get reduced pricing for medications, but they historically have not passed along those savings to patients. https://www.ftc.gov/system/files/ftc_gov/pdf/pharmacy-benefit-managers-staff-report.pdf MFN: Most Favored Nation pricing is a policy that means a country agrees to offer the same trade concessions (like tariffs or price reductions) to all member nations of the World Trade Organization (WTO). When applied to pharmaceuticals, it could disrupt global access, deter innovation, and obscure the deeper systemic issues in American health care. https://petrieflom.law.harvard.edu/2025/05/22/the-global-risks-of-americas-most-favored-nation-drug-pricing-policy/Comment publication date: 6/23/25, 7:47 AMComment source: L E T T E R TO THE EDITOR
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