I think it is time for a bit of summer in November. Lets make that happen with one of my salads that is full of summertime flavors and bright colors. Get your hands on some ripe strawberries and avocados (not overripe) and make this salad tonight. It is full of crunchy lettuce, creamy avocados, and the sweet, tart, and savory flavors of strawberries, lemons, and mint. You really can’t go wrong with this and I think you will like the dressing for any old salad.

When zucchini and summer squash are small and tender, the best way to use them is in a raw salad where their flavor and tenderness shine. I love this simple shaved salad where crisp texture and sweet flavors of fennel are complemented by the tender texture and slightly bitter flavor of raw zucchini. Add shaved pecorino Romano cheese, ribbons of mint leaves and toss it all with lemon juice, olive oil, and a bit of flakey sea salt you have yourself a real winner of a summer salad. This recipe is adapted from a recipe by Daniel Patterson in the New York Times, I add more fennel and use less pecorino for a crunchier and more earthy salad.

Radishes and their greens cry summer to me. They are the first thing I harvest from my garden and are always amazing. I like to braise the radishes with their greens in butter and serve them topped with a poached egg sprinkled with crunchy salt and coarse black pepper.

This earthy, sweet, and umami seaweed salad will surprise you with its complex textures and flavors. Making this traditional Japanese dish at home is easy and quick– it comes together with 9 ingredients and can be ready to serve in under an hour.

You will think you are eating a bulgur wheat salad, like tabbouleh when you taste this fresh riced cauliflower salad with lemon, herbs, currants, and pine nuts. Parsley, basil, and cilantro are herbs readily available fresh any time of the year, which makes this recipe a fresh option for winter meals.

This salad combine roasted and raw shaved Brussels sprouts to create varied and wonderful texture. The lemon and parmesan dressing adds tart and savory flavors, and the hazelnuts bring in an earthy crunch. You won’t be able to stop eating after your first heaping serving.

Nothing beats a hearty panzanella salad as part of a winter meal. This version takes advantage of butternut squash, red onion, and kale, which are wonderful in the winter months. Hazelnuts and sage add a traditional combination of flavors to this wonderfully fragrant and crunchy salad.

My version of a traditional Caesar salad is with bright with lemon flavors and a bit of sweetness from the addition of balsamic vinegar and good romaine hearts.

The classic combo of lime, salt, chili, and cilantro play a key part in this recipe. Basils add another savory flavor to the mix. The combo is perfect with fish tacos, wonderful on top of a green salad, or great with chips.

This recipe is exactly what the title is says. It is dish that dishes up summer in all its glory.

This is recipe is focussed on good, fresh, and beautifully ripe tomatoes and is an adaptation from “Ottolenghi Simple”.

Fresh, tender garden lettuce and salty cotija cheese are the perfect partners for this light and tart vinaigrette from my test kitchen (wink).

The juicy goodness, sweetness, and sultry taste of this fruit make this salad a must do for the summer season.

Soda noodles are wonderful cold, which makes them ideal for summer meals. Herbs, chili oil, and bok choy create a fresh, flavorful, and light salad that is a great side with any protein or a main on a bed of fresh greens.

White miso provide a unique flavor to this savory and lightly sweet dressing. It also adds a bit of richness, making it the perfect dressing for a simple salad of greens, sour sorrel, and sprouts.

This salad speaks freshness. Crisp asparagus is coupled with tangy lemon and salty parmesan and toasted breadcrumbs to make people ask for seconds and thirds. I originally had a version of this salad in Aosta, Italy and have recreated it in my kitchen by taste.

This salad is crunchy, light, and full of sweet (fennel, radish) and bright (lemon) flavors. The leeks and pepper add a little spice and a nice bite. I love fennel (finocchio in Italian) and this simple salad is my favorite way to eat it.

This light and flavorful lemon vinaigrette is just the ticket to pair with lettuces and arugula from your garden or the farmers market.

Cucumbers, lime, chilis, and fresh herbs make this salad the perfect side for any Thai dish or curry.

Crisp and tender asparagus top off a classically French style salad.