General Medical

Summer Recipes: Sunshine Summer Salad

Editor’s Note: For our Summer Recipes series, we’ve paid homage to the health benefits of the cucumber with the “Chilled & Dilled Cucumber Soup” and last week, took us on another adventure starring quinoa with a “Crunchy Quinoa Tabouli.” This week, we show you how to put the sunshine in a hearty summer salad—another no-cooking recipe.

 saladSunshine Summer Salad

Utensils: large bowl for tossing vegetables, large platter for serving, cutting board and knife
Prep. Time: 10-15 minutes
Cooking Time: None!

one large yellow bell pepper, washed, stem and seeds removed, white membrane removed after cutting in half
one large orange pepper, same directions as above
one leek, mostly white part, washed and sliced
one stalk fennel, white section sliced thinly  (optional)
1/2 large, ripe avocado or one small, peeled and sliced and then cubed or diced
1-2 tablespoons sesame or olive oil
juice of 1/2 lemon or lime
salt and pepper to taste
sunflower seeds


  1. Take washed and deseeded peppers and cut into long, thin strips and then in half or thirds crosswise. Place in bowl.
  2. Slice leek (and fennel if using) and add to bowl. Then add peeled, sliced and diced avocado.
  3. Add oil, lime or lemon juice, salt and pepper and toss well in large bowl. Transfer to serving platter.
  4. Place the sprouts around the rim of the platter and sprinkle sunflower seeds on top. Serve immediately.

Yield: Serves 4-6, depending on what else is on your menu. *To make this an entree, add a source of protein, like feta cheese, cubes of tofu, or nuts.

Note: This recipe first appeared on Ellen Sue’s website,, under Kitchen Nutrition with Recipes

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