The glories of summer in Park City are in full swing! Bluebird skies, long, breezy days that fade into star-studded nights, live music being played outdoors almost every night … it just doesn’t get any better than this. Even our appetites have shed their winter coat as we find ourselves seeking out light, fresh foods. We had an office pot-luck recently and were blown away by two salads that show-cased our staff’s cooking creativity and one that will be our go-to dinner-in-a-hurry for the rest of the season.  Enjoy!

Caribbean Grilled Scallop Salad

Ingredients

12 large sea scallops

2 teaspoons Emeril’s fish rub

Cooking spray

5 (1/2 inch) slices fresh pineapple

1/3 cup diced avocado

4 cups mixed salad greens

Grill

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle Emeril’s fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill and chop.

Dressing

2 tablespoons mango chutney

2 tablespoons fresh lime juice

2 teaspoons olive oil

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and 1/2 teaspoon fish rub in a small bowl.

Serve

Add dressing to salad greens and toss well. Place salad greens into 4 bowls. Arrange scallops, pineapple, and avocado over each salad

Warm Balsamic Lamb Salad

Ingredients

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 ½ pounds lamb tenderloin

1 large yam, peeled and cubed

Cooking spray

1 bunch asparagus, trimmed, cut into thirds

1 large red onion, cut into thin rings

4 cups mixed salad greens

¼ cup feta cheese, crumbled

Grill

Whisk oil, vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat.

Cover and refrigerate.

Prepare grill to medium-high heat.

Place peeled & cubed yam, asparagus, and onion on a grill-proof baking tray. Spray with oil. Season with salt and pepper. Roast vegetables for 20 minutes or tender. Allow to cool thoroughly.

Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate and let stand for 5 minutes. Thinly slice.

Serve

Toss salad greens with balsamic vinegar & oil. Divide onto 4 plates.

Top with asparagus, onion, yam, and lamb.

Sprinkle generously with feta.

Whole Foods Hawaiian Poke Salmon Salad

This doesn’t really count as a recipe, but it’s so delicious we could eat it for dinner every night. First, find the Ceviche Bar in Whole Foods (so amazing!). It’s toward to back of the produce area. Pick up a small box of their salmon-mango Hawaiian Poke.

Then stroll over the ready-to-eat area and put together the salad greens combo of your dreams. Head for the cash registers, but on the way grab a pint of gourmet ice cream in a flavor you’ve never tried. Then go home, top your salad with the salmon poke, and enjoy a dinner made in heaven.

Reading this has made all of us hungry – so we’re going to head out and do a restaurant test of the best salads around town. Check with us next week to see who wins!