3 Summer Salads You'll Want on Repeat

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I discovered "Ose Salat (an Israeli salad blog whose name means “Making Salad”)" through its gorgeous Instagram feed, and I was hooked almost immediately. The styling! The concept! So simple, so brilliant.

As a devoted salad fan, I had to know who was behind this beautifully put-together blog. So I reached out.

I couldn't stand the thought that someone this talented was out there and we hadn't met yet.

That's how I met Nadav (the Israeli creator behind Ose Salat). You can call him the Salad King. The man is an artist.

A month ago, we got together and filmed 3 videos featuring 3 wonderful summer salads with seasonal fruit and legumes or grains. These are full-meal salads—the kind you'll happily serve to guests, or make when you feel like treating yourself.

Here's what we made, along with the nutrition information for each salad:

Lentil, Pear, and Caramelized Shallot Salad 

Nutrition per serving, based on 4 servings of 200 g (7 oz) each:

• 400 calories
• 10 g protein
• 40 g carbohydrates
• 24 g fat

Melon, Black Bean, and Tarragon Salad

Nutrition per serving, based on 4 servings of 250 g (8.8 oz) each:

• 369 calories
• 14 g protein
• 36 g carbohydrates
• 19 g fat

Nectarine, Spelt, and Greens Salad

Nutrition per serving, based on 4 servings of 200 g (7 oz) each: 

• 600 calories
• 9 g protein
• 45 g carbohydrates
• 20 g fat

Nectarine, Spelt, and Greens Salad

Yield 4 servings

Calories 600 kcal

Ingredients

• 1 cup spelt berries uncooked
• 1 nectarine
• 2 cucumbers
• 1/2 bunch cilantro
• 1 scallion
• 1 handful sunflower seeds 17 g (0.6 oz)

For the Dressing

• 1/3 cup olive oil
• juice of half a lemon
• 1 tablespoon vinegar
• 1 garlic clove, crushed
• 1/4 teaspoon coarse salt
• 1/2 teaspoon black pepper

Instructions

1. Fill a large pot with water and bring to a boil. Add the spelt berries and cook for about 25 minutes.

2. Remove from the heat and drain immediately. Rinse thoroughly with cold water to stop the cooking, drain again, and transfer to a mixing bowl.

3. Using a small, sharp knife, cut the nectarine lengthwise all the way around the pit, starting at the top. Hold one half in each hand and gently twist in opposite directions to separate them. Carefully use the knife to loosen and remove the pit. You can also cut the fruit into quarters around the pit and gently pull the pieces away. Dice the nectarine into small cubes and add to the bowl.

4. Halve the cucumbers lengthwise, cut into thin strips, then dice into cubes about the same size as the nectarine pieces. Add to the bowl.

5. Pick the cilantro leaves off the stems, roughly chop, and add to the bowl.

6. Thinly slice the scallion, using both the white and green parts, and add to the salad.

7. Add the sunflower seeds and all the dressing ingredients. Toss everything together and transfer to a serving dish.