Thirty days into my summer cleanse (and about 30 days before my trip to Italy), everyone’s asking, “What are you eating?” The answer is fresh, soulful salads and stir fries. Do you ever go through a phase in which you’re eating the same thing again and again because you love it so much? That’s how I’m feeling about my Whole30 Sunday Salad. I can’t think of anything more delicious. I was inspired to create a summer version along with our original and vegan versions, and it’s so spectacular! I’m totally obsessed with it.

Frankly, at this time of year I’m eating every meal directly from the farmers market, while vegetables are at their peak: crisp, crunchy, and delicious. Nothing makes me happier! I love enjoying the bounty of summer, and making a salad is the best way to keep the heat out of the kitchen.

My Sunday Summer Salad includes radishes, cucumbers, blanched French green beans, avocado, California green olives, radicchio, and baby romaine lettuce.

Use what’s local and in season for you. It’s simple and delicious, and that’s why I’m eating it on repeat. Another thing I love about it is that it holds up well. You can do all the chopping and prep in advance, place them in jars (or plastic storage bags), and simply assemble when you’re ready to serve. (By the way, grab an extra handful of French green beans, which are perfect this time of year and lovely in a stir fry.)

The Sunday Summer Salad is great for the entire weekend, because it makes a wonderful Friday night dinner or Saturday lunch, and if you have some left, you can serve it as a Sunday dinner side salad--it’s that good! And if you’re going away for the weekend, take those containers of chopped deliciousness, bring some greens and a dressing, and toss as you go.

This salad is made even better with my Creamy Chive Citrus Dressing. It’s crunchy-delicious and feels like you’re eating something spectacular…because you are! While it’s lovely the way it is, if you’re not doing Whole30 it would be especially divine to throw in some feta or ricotta salata.

In the original version, I use hearts of palm, artichoke hearts, and sun-dried tomatoes. And my vegan version is truly a revelation. I love it so much that I serve it on Christmas Day. It isn’t a salad for somebody who prefers to whip it together in 10 minutes. There’s a lot of chopping and cooking involved, but if you’re serving someone who eats plant-based, they’ll want to be your best friend as soon as they taste it.

An amazing salad like this is great for meal prep. Cook the world-class pan-seared tofu and roasted chickpeas in advance. And there are some wonderful surprises in this version, like sweet-spicy peppadew peppers. With my Charred Scallion Dressing made with vegan mayo, it’s pretty much a masterpiece.

The original version is called the Perfect for Sundays Antipasto Salad, and it went viral for us. It’s a complete winner and wonderful for a family gathering. Happily, there’s really no cooking--it’s all assembly. It features bits of Manchego, mozzarella, Parmesan, salami, pepperoncini, and my Parmesan Crisps. Inspiration for this salad came from my favorite dinner spot, Farina’s Supper Club, which is a constant source of inspiration to me. 

Inspiration is everywhere, and when times are tough, be sure to look for it, embrace it, seize the moment, and pass it forward.

For the Whole30 Summer Sunday Salad:

• 10 ounces of greens
• Kosher Salt
• Marinated Red Onions and oil
• 1 cup blanched, sliced French green beans  
• ¾ cup California green olives, halved
• 1 cup thinly sliced radicchio 
• 2 tablespoons olive oil
• ¾ cup cherry tomatoes, halved
• ¾ cup thinly sliced pepperoncini peppers
• 1 cup cucumbers, sliced 
• ¾ cup thinly sliced celery
• 1 cup radishes, sliced
• 3/4 cup hearts of palm, finely chopped
• Freshly ground black pepper
• 1-2 avocados, cubed
• 4 cups cubed Sizzling Everyday Roasted Chicken, or rotisserie chicken

• Make the Creamy Chive Citrus Dressing: In a wide mouth mason jar, using an immersion blender, place the egg and slowly add the light olive oil until it emulsifies. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken.
• Assemble the Salad: In a large bowl, add the greens and sprinkle with salt, about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Toss in remaining vegetables and coat salad with more marinated onion oil. Season to taste. Serve with the dressing on the side and enjoy!