At Green Spot Salad Company, we’re crazy about lettuce and all the delicious salads we can make with it. We hope that you have tried a number of different salads, including internationally inspired salads. If you’ve made the same one or two salads for as long as you can remember, then we hope you’ll enjoy some of the recipes we’ll share with you today.
If you’re in the San Diego and you’re feeling hungry, then we hope you’ll stop by Green Spot Salad Company to enjoy one of our delicious and fresh salads. Looking for a healthy non-salad option? Try one of our wraps or bowls!
1. Greek Salad
In Greece, salads are pretty standard not only for lunch and dinner, but also for breakfast! A traditional Greek salad, also known as horiatiki (which means village or peasant salad), is a popular summer salad dish, known for being simple, fresh, and vibrant. Some hallmarks of this classic plate include large chunks of veggies, blocks of feta cheese, and no fancy dressing. Since the 20th century, the Greek salad has become a staple in the Mediterranean diet, and it’s why we, at Greenspot Salad, chose to add it to our signature salad menu.
- 3 medium juicy tomatoes
- 1 English hothouse cucumber
- 1 cored green bell pepper (not red, not yellow)
- 1 medium red onion
- ½ cup Greek pitted Kalamata olives
- 4 tbsp extra-virgin olive oil
- 1-2 tbsp red wine vinegar
- 200g block feta cheese (not crumbled)
- ½ tbsp dried oregano
- Cut the tomatoes into wedges or large chunks. Cut the cucumber into thick slices. Thinly slice the bell pepper into rings and the onion into half moons.
- Combine ingredients into a large bowl. Add the olives and pour the olive oil and red wine vinegar.
- Without over-mixing, gently toss the salad. Transfer to a shallow salad dish.
- Add the feta blocks and top it off by sprinkling dried oregano. Enjoy with crusty bread on the side!
2. Mexican Black Bean Salad
One of the great aspects of Mexican black bean salad is that you can either eat it on its own, use it as a dip, or cook it for tostadas. The simple mix includes avocados, corn, black beans, tomatoes, and onions. In fact, this is the ideal salad to have on one of those hot summer nights since you won’t need to use your stove or oven, which will help keep your kitchen cool.
- 2 cans black beans, drained and rinsed
- 1½ cups corn
- ¼ cup minced red onion
- 1 diced red bell pepper
- 1 avocado, peeled, pitted, and diced
- 1 minced jalapeño, ribs and seeds removed
- ⅓ cup chopped cilantro
- ⅓ cup olive oil
- ¼ cup lime juice
- 2 tsp. Honey
- 1 tsp. Chili powder
- 1 tsp. Cumin
- Salt and pepper to taste
Place beans, corn, onion, peppers, and avocado in a large bowl. In a small bowl, whisk together cilantro, olive oil, lime juice, honey, chili powder, cumin, salt, and pepper. Pour the dressing over the veggies and toss gently to coat. Enjoy!
3. Niçoise Salad
Niçoise salad comes from Nice, France, and is similar to the American cobb salad, except that it uses tuna, green beans, and potatoes instead of chicken, bacon, and avocado. A traditional Niçoise salad features tomatoes, hard-boiled eggs, Niçoise olives, and anchovies. Continue reading to enjoy a very tasty recipe for a classic Niçoise salad.
- 1 pound sliced, red-skinned potatoes
- 10 oz. thin green beans
- 4 large eggs
- ¼ cup white wine vinegar
- ½ shallot, minced
- 2 tbsp. Dijon mustard
- 1 tbsp. chopped fresh thyme
- ¾ cup EVOO (extra virgin olive oil)
- 8 cherry tomatoes, halved
- 1 head Boston lettuce
- 6 radishes, trimmed and quartered
- 2 cans (5½ oz.) Italian or Spanish tuna in olive oil
- ½ cup niçoise olives
- Freshly ground pepper
- Kosher salt
- 2 tbsp. dry white wine
1. Cook the potatoes on medium-high heat until fork-tender, about five minutes. Drain and transfer to a medium-sized bowl, drizzle with wine, and let cool. Reserve the saucepan.
2. Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water, cook until crisp tender and bright green, about two to four minutes. Drain and immediately plunge the beans into the ice water to cool, drain, and pat dry.
3. Place the eggs in the reserved saucepan, cover with cold water, and bring to a simmer over medium-high heat. Once the water is simmering, cover, remove from the heat, and let stand for 10 to 12 minutes. Drain, run under cold water, and peel under the running water.
4. To make the dressing, whisk the vinegar, shallot, mustard, thyme, ½ tsp. of salt, and pepper to taste in a bowl. In a slow, steady stream, whisk in the olive oil until the dressing is emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add ¼ cup dressing to the potatoes. Quarter the eggs.
6. Divide the lettuce among four plates. Arrange the potatoes, green beans, radishes, eggs, and tuna on top. Pour any juice from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives. Bon appétit!
At Green Spot Salad Company in San Diego, we’re always looking for ways to help our customers find new salads and combinations of ingredients to keep their salad rotation anything but boring. Whether you want to try our salad buffet or order one of our delicious creations, you can trust that you’ll receive a dish that has been crafted with the healthiest and freshest ingredients available! We are committed to serving real food that you will love.
Don’t have time to stop by? Order online and take us home with you or have us delivered! In fact, we’d love to cater your next party. Be sure to check out all of the options we offer to provide you with the premium, natural food you deserve. Enjoy your next healthy meal in San Diego with Green Spot!