Cool Salads

Edited by Gail Bellamy

Heart And smart: Avocado and hearts of palm salad with papaya and tomato.

When your customers think of healthful foods, salads are probably among the first items that come to mind. Add to that the fact that today's salads feature such satisfying ingredients, and you've got a winning combination: Light, luscious and luxurious. This month's recipes draw on the seasons. Executive Chef Akira Back of Yellowtail in Las Vegas shares his simple Mixed Greens Salad. He says he eats this salad almost daily, sometimes adding truffle oil and thinly sliced Parmigiano cheese or tataki. We're also providing a recipe for Avocado and Hearts of Palm Salad, adapted from Randy Zwieban of Province in Chicago, and an Idaho Potato Salad suggestion from Chef David Knickrehm of Blue Ribbon Bistro in Meridian, ID.

For robust flavors, consider the Grilled Thai Steak Salad, and Executive chef Brian Malarkey's Grilled Mexican Shrimp Salad from The Oceanaire Seafood Room in San Diego. Chef Cindy Pawlcyn of Mustard's Grill in Napa, CA, offers an idea for Warm Garden Bean, Goat Cheese and Poached Egg Salad, and you'll also find a selection of seafood salads among this month's splashy recipes.

FOR MORE RECIPES

You can visit our website, Restaurant-Hospitality.com/recipes, for a collection of recipes organized by category specifically developed for full-service restaurants. Visit Restaurant-Hospitality.com/recipes/chefs/name/ to search by chef's last name.