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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Smoke blankets Rogue Valley as Stouts fire grows to 8,500 acres ... Herb Rothschild Jr.: Missing Jon Stewart ... Ticket Availability ... Smoke blankets Rogue Valley as Stouts fire grows to 8,500 acres ... Herb Rothschild Jr.: Missing Jon Stewart ... Ticket Availability ... Season Stepp: A cool summer salad can help beat the heat Comment By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted May. 26, 2015 at 8:58 AM Updated May 26, 2015 at 8:59 AM By Season Stepp More Content Now Posted May. 26, 2015 at 8:58 AM Updated May 26, 2015 at 8:59 AM » Social News Hot summer months discourage a hot kitchen while an abundance of fresh, local produce encourages the use of healthy and colorful ingredients. A great compromise for this is a cool summer salad. Blending ingredients such as veggies, fruits, and grains create vibrant visual appeal but also a combination of nutrients rarely found in bland, everyday dishes. Vinaigrettes can be varied, combining different citrus juices and flavored dashes of vinegar or infused oils. Turn a blended summer salad into a more substantial meal by adding leftover meats and fish, such as shredded chicken or sliced beef, or add canned tuna, crumbled bacon, or hard-boiled eggs. Try different toppings such as sunflower seeds or toasted nuts, dried berries, or crumbled cheese. Add blanched vegetables such as green beans, snow peas and asparagus. To blanch, fill a bowl with ice water. Bring a pot of water to a boil. Add a generous amount of kosher salt. Add the vegetables and cook until bright green and tender-crisp, about 1 minute. Use a spider or tongs to remove the beans from the water and immediately submerge in the bowl of ice water. When chilled, drain from the water and pat dry with paper towels. Enjoy a few of these summer salad ideas, each involving very little cooking and feel free to get experimental and creative. Avocado, Black Bean and Quinoa Salad with Cilantro Lime Viniagrette Ingredients: 2 cups water 1 cup uncooked quinoa 1/2 red onion, peeled and thinly sliced 3 tablespoons white wine vinegar 1 lime, zested and juiced 1 shallot, peeled and minced 2 garlic cloves, pressed or peeled and grated Olive oil, about 1/2 cup 3/4 cup cilantro, chopped 2 ripe avocados: pitted, peeled, and diced 1 can black beans, drained and rinsed well 1/2 red bell pepper: ribs and seeds removed; finely diced Bring 2 cups water to a boil in a small pot. Add quinoa and a pinch of kosher salt. Stir and return to a simmer. Cover and reduce heat to low. Cook undisturbed for 10 minutes, then remove from the heat. Leave covered for another 10 minutes. Set aside. Place the thinly sliced onion in a bowl of ice water. Set aside for about 5-10 minutes. This will help remove some of the overpoweringly strong aspects while still leaving crunch and mild onion flavor. In a small bowl, combine vinegar, lime zest and juice, shallot, and garlic. While whisking, slowly drizzle in olive oil to make an emulsion. Season well to taste with kosher salt, freshly ground black pepper, and more lime juice, as needed. Stir in cilantro. In a large mixing bowl combine warm quinoa with the half of the vinaigrette. Toss to combine. Drain red onion and dry with paper towels. Add to the bowl, along with avocados, black beans, and bell pepper. Season with kosher salt, freshly ground black pepper, and more vinaigrette as needed. Poached Shrimp over Arugula, Watermelon and Feta Salad Ingredients: 1 tablespoon shallot, peeled and minced 1 garlic clove, pressed or peeled and minced 1/2 teaspoon fresh thyme leaves, chopped 1 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup olive oil 8 ounces arugula washed and spun dry 1/4 large watermelon, rind removed, seeded, and diced 4 ounces Feta cheese, crumbled Poached Shrimp (recipe follows) In a mixing bowl, combine the shallot, garlic, thyme, mustard, and vinegar. Whisk while slowly adding the oil to create an emulsion. Season to taste with kosher salt and freshly ground pepper. In a mixing bowl, combine the dressing to taste with the arugula. Place a few pieces of watermelon and a sprinkle of Feta on top. Top with two shrimp. Poached Shrimp Ingredients: 1 tablespoon lemon juice 1 tablespoon kosher or sea salt 2 sprigs parsley 4 whole peppercorns 1/2 pound (21-25 count) shrimp, peeled and de-veined Place the lemon juice, salt, parsley, and peppercorns in a medium sauté pan. Cover with 2 inches of water. Heat water over high heat to a boil, then reduce heat to low. Add the shrimp to the hot liquid. Cook just until the shrimp turn pink, about 3 minutes. Remove and drain on paper towels. Chill poached shrimp until ready to make salad. Spartanburg (S.C.) Daily Herald columnist Season Stepp can be reached at [email protected]. By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted May. 26, 2015 at 8:58 AM Updated May 26, 2015 at 8:59 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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