3 Easy Summer Side Dishes – Minimal Ingredients!

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No Stove Top Required!

Oh hey! Just me again, loading ALL OF THE CONTENT to the blog lately. That’s good though right? I feel like I’ve been in a really creative mood lately and my current obsession with ridiculously easy recipes (especially for summer) makes it a bit easier to share more often.

That and the crazy amount of interest I received when I shared a sneak peak of the Creamy Cucumber Salad from this post on Instagram not too long ago. It always surprises me when simple posts like these receive so much attention but also doesn’t.

I think we often, as food bloggers get caught up in creating fun and new recipes, sometimes the simpler go-to dishes like these salads are sort of forgotten. At least in my case! But I’ll be working on uploading more of the basics in the next coming weeks, because they made be old news but they’re still good!

You may have seen these salads before, you may have made them yourself, many times! I’m just offering a simple reminder that they’re still here, still good, healthy, super easy choices to make along with your grilled dinner or for a backyard party you might be hosting perhaps?

We have:

  • CREAMY CUCUMBER SALAD – With yogurt, vinegar and dill
  • WATERMELON JALAPENO SALAD – With Cucumber, lime and mint
  • MARINATED SUN-DRIED TOMATO AND WHITE BEANS – With Spinach, lemon juice and flavourful oils from the sun-dried tomatoes

What I love about these salads:

  • They all contain minimal ingredients, simple and delicious flavours
  • No stove required to make them, just chopped and squeezing
  • Super Easy to make, I made all 3 in 20 Minutes!
  • They are all healthy options, made with fresh fruits and vegetables and no additives

These salads are the perfect example that a little splash of lemon or lime juice, flavours marinated together like the oils from the sun-dried tomatoes or just straight up FRESH ingredients can go all way in a simple dish. It doesn’t have to be complicated!

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3 Easy Summer Side Dishes – No Stove Top Required!

3 Easy to Make, No Stove Top Required Summer Side Dishes that will go perfectly with all of your grilled dishes! Made with minimal, fresh ingredients.

  • Author: Tanya Bates

Ingredients

CREAMY CUCUMBER SALAD

  • 1 1/2 Large English Cucumber
  • 3/4 Cup of Plain Yogurt
  • 1 Tbsp of Vinegar
  • 1 Tbsp of Chopped Fresh Dill
  • S&P

WATERMELON JALAPENO SALAD

  • 1/2 Small Watermelon Cut into Small Cubes or Balls (I used a melon baller)
  • 1/2 Large English Cucumber Sliced and Halved
  • 1/2 Jalapeno Thinly Sliced
  • 2 Tbsp of Chopped Mint
  • Juice and Zest of 1 Lime

MARINATED SUN-DRIED TOMATO AND SPINACH WHITE BEANS

  • 1 Can of White Kidney Beans (Drained and Rinsed)
  • 1/4 Cup of Chopped Sun-dried Tomatoes and their oil
  • 1 Small Handful of Spinach with Stems Removed and Thinly Sliced
  • Juice and Zest of 1 Lemon
  • S&P

Instructions

FOR CUCUMBER SALAD

  1. Thinly slice cucumber with skins on, and chop dill
  2. In a medium bowl, add yogurt, vinegar
  3. Add Cucumber and dill to yogurt mixture and mix to coat cucumber
  4. Season with salt and pepper to taste
  5. Place salad in an air tight container and allow to chill in the fridge for at least 2 hours
  6. Mix again before serving

FOR WATERMELON JALAPENO SALAD

  1. Using a melon baller, scoop half of small water melon into a medium bowl (if you don’t have a baller, you can cut into bite sized cubes)
  2. Thinly slice jalapeno and add to bowl with slice and halved cucumber
  3. Add chopped mint and lime zest and lime juice and gently mix to combine
  4. You can chill until ready or serve immediately

MARINATED SUN-DRIED TOMATO AND SPINACH WHITE BEANS

  1. Open can of White Kidney Beans and strain and rinse, transfer to a medium bowl
  2. Remove stems from spinach and thinly slice into strips and add to beans
  3. Add lemon zest and juice
  4. Chopped sun-dried tomatoes and add to beans included the oil released when chopping
  5. Season with salt and pepper to taste
  6. Place in an air tight container in the fridge for a minimum of 2 hours before serving to allow the beans to marinate and soak up the oils and juices

Notes

* All salads should be stored in the fridge in air tight containers for up to 5 days

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