Eclipse Summer Salad Recipes- To Good Healthy - EclipsƎ

Summer Salad Recipes- To Good Healthy


Every day becomes even healthy and fitter by eating whole plant foods. We like to be inspired when it comes to food. 3 recipes salades for this summer to healthy.

1.Orange, Beet and Bean Salad

Orange, Beet and Bean Salad

THE EARTHY SWEETNESS of beets is brightened by orange and fresh dill in this vibrant, healthy salad. 


4 to 6 medium beets (about 1½ pounds), washed and peeled 

2 oranges, zested, peeled, and segmented 

2 cups cooked navy beans 

, or one 15-ounce can drain and rinse 

¼ cup brown rice vinegar 

3 tablespoons minced dill 

Salt to taste 

½ teaspoon freshly ground black pepper 

4 cups mixed salad greens 

4 tablespoons slivered almonds, toasted, optional 

1. Place the beets in a saucepan and cover with water. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until the beets are tender. 

Drain the beets and set aside to cool. 

2. Once the beets have cooled, cut them into wedges and place them in a large bowl. Add the orange zest and segments, beans, brown rice vinegar, dill, and salt and pepper to the beets. Toss lightly to combine.

3. To serve, divide the mixed salad greens among 4 individual plates. Top with the beet salad and garnish with the toasted almonds.

2.Succotash Salad

Succotash Salad

WHEN I WAS a kid and my mom made succotash, I thought I was being punished with lima beans. How could such a good cook make something so unappealing unless she was mad at me? It was many years before I gained an appreciation for this lovely bean and realized that Mom never intended her succotash to be anything besides a nourishing and enjoyable dish for her family. This recipe is my version of her dish.


1½ cups cooked baby beans
3 ears corn, kernels removed (about 2 cups)
2 large tomatoes, chopped
1 medium red onion, peeled and diced
¼ cup balsamic vinegar, or to taste
¼ cup chopped parsley
Salt and freshly ground black pepper to taste

Combine all ingredients in a large bowl and mix well.

3.Curried Rice Salad 

Curried Rice Salad

IN THIS SALAD the sweetness of the currants contrasts with the pungent curry flavor. If you don’t have currants, use raisins, or any other dried fruit. If you’re substituting fruit, use orange zest and juice, and fresh orange segments, instead of the lime. Serve this salad on a bed of greens such as spinach, arugula, or field greens for a nice lunch. 


2 cups brown basmati rice 

Zest and juice of 2 limes 

¼ cup brown rice vinegar 

¼ cup brown rice syrup 

½ cup dried currants 

6 green onions, finely chopped 

½ small red onion, peeled and minced 

1 jalapeño pepper, minced 

1 tablespoon curry powder 

¼ cup chopped cilantro 

Salt and freshly ground black pepper to taste 

1. Rinse the rice under cold water and drain. Add it to a pot with 4 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender. 

2. While the rice is cooking, combine the lime zest and juice, brown rice vinegar, brown rice syrup, currants, green onions, red onion, jalapeño pepper, curry powder, cilantro, and salt and pepper in a large bowl and mix well. 

When the rice is finished cooking, drain off the excess water, add the rice 

to the bowl and mix well.

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