Nothing captures the flavors of summer better than these easy going salads. Turkey burgers (click for recipe here) make a healthy addition to these dishes for the perfect summer-inspired meal. Amazing flavors with so little ingredients.  

Hearts of Palm & Artichoke Salad

serves 6

INGREDIENTS:
2 cans (28 oz, each) hearts of palm, drained
3 medium jars (6 1/2 oz, each) marinated artichoke hearts, drained
1 hothouse cucumber
1 cup thinly sliced red onions
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tbsp chopped parsley
1-2 tsp kosher salt
Freshly ground black pepper

DIRECTIONS:

Trim the ends of the cucumber and stripe lengthwise with a vegetable peeler.  Cut the cucumber in half lengthwise, and then cut each half into 1/4″ half-moons.

Drain and rinse the hearts of palm and cut into 1″ diagonal pieces.

Combine hearts of palm, drained marinated artichokes, cucumber and remaining ingredients in a bowl and mix gently, being careful not to break up the hearts of palm.

Summer White Bean Salad

serves 4

INGREDIENTS:
2 cans (19 oz, each) cannellini beans, drained and rinsed
1/2 lb small roma (plum) tomatoes, cut into 1" pieces
1/2 cup fresh basil leaves, torn into 1/2" pieces
1 tsp coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1-2 small garlic cloves, minced

DIRECTIONS:

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.

Heat oil in a skillet over medium heat.  Add garlic, and cook, stirring, until fragrant but not browned, 1  1/2 to 2 minutes.  Pour over bean mixture, and gently toss.  Let stand 30 minutes before serving to allow the flavors to meld.  Salad can be covered and kept at room temperature up to 4 hours.