Summer salads from the Dawson community


Red Cabbage Waldorf Salad

Half a red cabbage cut in half and thinly sliced on a mandolin

2 apples cut into chunks or sliced

¾ cup of sliced celery

¾ cup of chopped walnuts

½ cup of raisins or cranberries

1 cup of white seedless grapes, halved

Crumbled blue cheese to taste

½ cup of mayonnaise

½ cup of Greek yogurt or sour cream

2 tablespoons of honey

2 tablespoons of extra virgin olive oil

Optional: tarragon or dried mint

Mix all ingredients. Let rest 1 hour and serve on a bed of lettuce


Kale and Pear Salad

3 kale leaves ribs removed and leaves shredded into bite size pieces

2 Bosc pears halved, cored and sliced or cubed


1 and ½ tablespoon soya sauce

1 and ½ tablespoon apple cider vinegar

1 and ½ tablespoon honey

1 tablespoon extra virgin olive oil

1 teaspoon pure sesame oil

Mix well and let stand ½ hour before serving


Fruit Gazpacho de Morelia Adapted from Pati Jinich’s Mexican Table

Note: Mexican Gazpacho is different from its Spanish cousin. It’s made with fruits rather than vegetables. The city of Morelia, capital of the state of Michoacàn, is famous for its gazpachos. Here is my adaptation of chef Pati Jinich’s recipe (she uses chili powder, you can too)


1 pineapple peeled and cubed

3 mangoes peeled and cubed

1 large jicama peeled and cubed

1 thick slice of queso fresco or feta crumbled (more or less to taste)

¼ red onion chopped

1 cup orange juice

Mix and let stand ½ hour

Serve with your barbecued beef, chicken or fish

Last Modified: August 25, 2020