Summer salads created by Heather McPherson

- Here are two summer salads created by Heather McPherson.



  • 14- to 15-ounce can cannellini white beans, rinsed and drained
  • 14-ounce jar artichoke hearts, drained, rinsed and quartered 
  • 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices 
  • 4 ounces crumbled goat cheese
  • 3 celery stalks, sliced thin, plus some coarsely chopped celery leaves 
  • 1 cup grape or cherry tomatoes, cut in half 
  • 3 tablespoons extra-virgin olive oil 
  • 1 teaspoon each, finely grated: lemon and lime zest (see note)
  • Favorite light vinaigrette
  • Coarsely ground sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/4 cup slivered almonds (see note)


  1. Combine the beans, artichoke hearts, hearts of palm, goat cheese, celery and leaves, tomatoes, oil and citrus zest in a large serving bowl.
  2. Dress with vinaigrette to taste (go light – you can always add more at the table). Season with salt and pepper to taste. Toss all ingredients and top with nuts.

Recipe Notes:

  • You can add the zest to taste. Consider substituting fresh orange zest in the mix as well.
  • Any variety of nuts will work well. Check the cupboard for walnuts, pine nuts, etc. Toasting them will give the flavor more depth too.
  • Cubed avocadoes are a great addition to the salad mix as well. Just be sure to give them a light sprinkle of lemon juice to preserve their color.
  • Consider folding in leftover bow-tie pasta or long-grain.
  • Add chopped breast meat from a rotisserie chicken or thin sliced of leftover steak to add protein.



  • 1 (15.25 ounce) can sweet corn, drained
  • 1 (6- to 7-ounce) jar marinated artichoke hearts, undrained
  • 1 pint grape or cherry tomatoes, sliced in half lengthwise
  • 1 yellow bell pepper, cored, seeded, and diced
  • 1/4 cup chopped green onion (see note)
  • 1 teaspoon minced garlic, or to taste
  • 1 tablespoon minced and seeded jalapeno peppers (optional)
  • Coarsely ground sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 tablespoon freshly chopped cilantro
  • 1 (14- to 15-ounce) can black beans, rinsed and drained


  1. Combine the sweet corn, marinated artichoke hearts with their liquid, tomatoes, bell pepper, green onion, garlic and jalapenos.
  2. Season to taste with salt and pepper.
  3. Gently fold in cilantro and black beans just before serving.


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