Summer is here and the BBQs in our back yard are calling us. Rather than fall back on mayonnaise-laden salads, take the healthier, cancer-fighting route and let Ann show you how to make some deliciously easy, healthy sides for your cookout. They’re unbelievably good and good for us, with great options for vegetarians too. The avocado lentil salad is a wonder, and the potato salad light and delicious - you certainly won’t miss the mayo. Look and learn!
Lemon Potato Salad
This Lemon Potato Salad is super easy to make. We love potato salads made with vinaigrette instead of mayonnaise. For this, We’re using a yummy lemon and cumin scented vinaigrette. It’s best to toss the salad together while the potatoes are still warm. This will encourage them to absorb the dressing which will make your salad extra delicious, so Ann’s tip is to make the dressing as soon as you put the potatoes on to cook. Look and learn!
Chef Mark’s Cabbage Salad
Cruciferous vegetables are so protective for breast cancer survivors that we wanted to make a delicious dish that used them in a familiar way. Chef Mark Delassandro created this Cabbage Salad recipe for a series of healthy cooking classes funded by Aetna for Latina breast cancer survivors. His excellent solution was to ditch lettuce for nutritious Napa cabbage to make a super crunchy, nutrient-packed salad. It's been a favorite ours ever since. Look and learn!
Fresh Cranberry Bean and Tuna Salad
This Fresh Cranberry Bean & Tuna Salad is a classic salad for the late summer when the first cranberry beans start to show up at Farmers’ Markets. It’s easy to make, and if you have canned or cooked beans on hand, you can put this together in minutes. Raw cranberry beans fresh out of the pod are gorgeous, marbled with white and dark pink. Like all beans, they can’t be eaten raw and must be cooked. Although cooking takes away their pretty markings, it doesn’t take away their creamy, nutty taste. Other times of the year you can soak and cook dried cranberry or pinto beans, or for simplicity use canned pink beans instead, just rinse them well before using. Look and learn.
Amazing Lentil and Avocado Salad
Lentils aren’t just for wintry soups they are a great addition to salads too. They are absolutely delicious in this wonderful Lentil & Avocado Salad. It is a subtle mix of flavors and textures and super good for you. Lentils and creamy avocado are tossed together with a crunchy, peppery bed of super-green watercress to make a salad that’s full of protein thanks to the lentils, phytonutrients from the watercress, and rich in healthy fats courtesy the sesame and avocado. Totally yum – look and learn!