Sizzling Salad Recipes for Summer – That are Good for the Teeth!

salad - superfood

Salads are the perfect food for summer! They are easy to prepare, you don’t have to turn on your oven to cook, AND salads help slim down your waistline and with the right ingredients promote healthy teeth. Salads shouldn’t be limited to lettuce and dressing; the more colors, flavors and textures you add, the more appealing a salad becomes to your palate. Plus, super foods like apples, broccoli, fish, and strawberries are great for oral health.

  • Did you know that apples are a natural teeth cleaner which also fight off bad breath?
  • Broccoli helps fight bacteria in your mouth, and because it is rich in iron, it helps to build a fortress around your teeth to protect enamel.
  • Fish, like salmon and tuna, help strengthen your teeth.
  • Strawberries have malic acid which naturally whitens your teeth.

Plus, the more you chew your food, the more you stimulate saliva which prevents harmful acids away from your teeth.

Dig your fork into some of our favorite sizzling salads that incorporate these super foods and be ready for an adventure every time you eat!

Strawberry and Spinach Salad:

  •  2 cups baby spinach
  •  ¼ cup of strawberries sliced lengthwise
  •  2 tsp feta cheese
  •  2 tsp of slivered almonds
  •  2 Tbsp of balsamic vinaigrette

Place the baby spinach on a dinner plate and sprinkle strawberries, feta, and almonds. Drizzle the

balsamic vinaigrette over the top. Serves 1.


Salmon Ginger Salad:

  •  ¾ cup of fresh, shelled edamame
  •  4 oz grilled salmon
  •  ½ cup of finely green cabbage, shredded
  •  ½ cup of cherry tomatoes, halved
  •  1 Tbsp of extra virgin olive oil
  •  2 Tbsp of red wine vinegar
  •  1 Tbsp of sesame oil
  •  2 cups of broccoli slaw (found in the refrigeration section of most produce departments)
  •  Salt and pepper to taste

In a bowl mix edamame, tomatoes, and toss with oils and vinegar. Season salad with salt and

pepper. Place slaw in serving bowl and top with grilled salmon and mix together. Serves 1.


Apple and Arugula Chicken Salad:

  •  2 green apples, peeled and diced into cubes
  •  1 pound boiled chicken, cut into ½-inch cubes
  •  1 cup celery, chopped
  •  ½ cup walnuts, chopped
  •  1 cup Greek yogurt
  •  ½ tsp salt
  •  ½ tsp ground black pepper
  •  ½ cup pecans
  •  2 cups of Arugula lettuce

Mix chicken together with Greek yogurt, salt, pepper, celery salt, apples and walnuts together

and refrigerate at least one hour. After cooled, place one scoop of chicken salad on top of a

bed of arugula lettuce. Serves 1.


Seared Tuna Nicoise Salad

  •  4oz Tuna steak
  •  1 Tbsp sesame seeds
  •  2 cups romaine lettuce
  •  1 roma tomato
  •  ½ cup green beans
  •  2 Tbsp lemon juice
  •  1 olive oil

Press 1 Tbsp. sesame seeds into a 4 oz. tuna steak. Sear the tuna in a non-stick pan coated with

cooking spray, until it is at your desired degree of doneness. Plate a salad of 2 cups romaine

lettuce leaves, 1 sliced plum tomato, ½ cup steamed green beans, and top with the seared

tuna. Dress with fresh lemon juice and 1 tsp. olive oil. Serves 1.


Grilled Broccoli and Shrimp Salad:

  •  15-20 raw shrimp, shelled
  •  ¼ cup olive oil
  •  ¼ cup fresh lime juice
  •  2 tsp chili powder
  •  2 cloves garlic, finely chopped
  •  2 heads of broccoli, cut into large florets
  •  Salt to taste

In a medium bowl, whisk together 1 tablespoon of the olive oil, plus the lime juice, chili powder

and garlic. Add the shrimp and stir well to cover with the marinade. Lightly salt the shrimp and

let it marinate while you prepare the broccoli and heat the grill. When you’re ready to grill,

thread the shrimp on skewers. Heat a grill to medium high heat. Put the broccoli florets in a

large bowl. Drizzle the remaining 1/3 cup of olive oil over the broccoli and use your hands to

toss the broccoli so it’s evenly and thoroughly coated in olive oil and a few pinches of salt. If the

broccoli seems dry, add more olive oil. Grill the broccoli florets for 8 to 12 minutes, so the tips

are nicely charred. Keep an eye on it, turning the florets as necessary so they don’t get too

crispy. When the broccoli is off the grill, then grill the shrimp skewers for 2 minutes on each

side. In a large bowl, toss together the shrimp and broccoli. Squeeze fresh lime juice on top.

Serves 4.


Once you’ve tried these salad recipes, head on over to our facebook page and post a picture of your favorite one! We’re dying to know what you think of these recipes!

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