29 Super-Fresh Salad Recipes For Your Spring Slim Down

FYI folks, spring has sprung. That means two things are right around the corner: a lot of fresh produce to cook with, and very little by way of clothing to cover you up. These two factors may seem at odds, but we’ve got something that might change your mind (actually, 29 somethings). In celebration of salad season, we’ve coaxed these seasonal leafy-green recipes from some of So Flo’s favorite restos. The options on offer range from basic (familiar fresh-lettuce mixes) to the more advanced mélange (living watercress? Yeah, that exists), that are guaranteed to help with your beach-body game plan. Whatever your salad skills, you shall not go hungry — or be relegated to nibbling lackluster greens — this bikini season.
Photo: Courtesy of Yardbird
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Yardbird Southern Table & Bar
Butter Lettuce and Grilled Mango Salad

Beni Seed Vinaigrette Ingredients:
1 tablespoon honey
2 tablespoons sesame paste
1/4 cup champagne vinegar
6 tablespoons canola oil
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water

Whisk all ingredients together until thoroughly combined

Toasted Sweet Pecan Ingredients:
2 pound pecan pieces
2 tablespoons honey
1 tablespoon kosher salt
1/2 teaspoon paprika
3 tablespoons canola oil
2 tablespoons brown sugar

Heat the oven to 350 degrees. Toss all ingredients together, spread the nuts on a sheet pan, and bake for 15 minutes, or until toasty and fragrant. Remove from the oven to cool, and store in an air-tight container if not using right away; you will only use a portion for the salad.

Pickled Onions Ingredients:
1 red onion, peeled and thinly sliced into rings
1 cup red wine vinegar
4 tablespoons sugar
2 tablespoons kosher salt

Whisk the vinegar, sugar, and salt together until dissolved. Submerge the rings in the mixture and set aside.

Salad Ingredients:
2 heads butter lettuce, washed, dried, and leaves separated
2 teaspoons toasted sesame seeds
2 cups halved grape tomatoes
4 ripe but slightly firm mangoes
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon paprika

Heat a grill or pan to high. Peel the mangoes and cut the flesh away from the seeds. Leave the fruits in whole large pieces and toss with the canola oil, salt, and paprika in a large bowl. Grill the mangoes until charred (about 2 minutes.)
Chop the grilled mango into bite-size pieces. Gently toss the butter lettuce, mango, and tomatoes a bowl with the vinaigrette. Season to taste with salt and pepper. Scatter pickled onion, pecans, and toasted sesame seeds over the top, and serve immediately. Makes 4 to 6 servings.

Yardbird Southern Table & Bar, 1600 Lenox Avenue (at 16th Street); 305-538-5220.

Photo: Courtesy Yardbird
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Tudor House
Greek Salad

Greek Dressing Ingredients:
1 tablespoon dill, minced
1 tablespoon parsley, minced
1 tablespoon thyme, minced
1 cup plain yogurt
2 tablespoon garlic, minced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup lemon juice
1 1/2 cup olive oil
1 pinch salt
sugar to taste

Blend all but the sugar until well combined. Add sugar to taste. Makes 3 1/2 cups.

Greek Salad Ingredients:
1 teaspoon red onion, diced
1 teaspoon nicoise olives, halved
1/2 teaspoon capers
1 teaspoon pine nuts, toasted
3 tablespoon cucumbers, diced
1 tablespoon feta cheese, crumbled
1 piece small, ciabatta bread, torn, grilled/toasted
1 teaspoon white wine vinegar
1 teaspoon olive oil
celery & dill for garnish

Combine vegetables and bread until evenly distributed. Toss with approximately 2 tablespoons Greek Dressing. Top with cheese and garnish, and serve.

Tudor House, 1111 Collins Avenue (between 11th and 12th Streets); 305-534-8455

Photo: Courtesy Tudor House
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Cactus Salad with Portobello Mushroom

1 30 ounce jar of cactus (found in your international food section or Mexican specialty shop)
2 tomatoes
1/2 yellow onion
1/2 Serrano pepper
1/2 bunch cilantro
1/4 cup olive oil
4 oz lime juice
salt to taste
1 Portobello mushroom cap
4 ounces spinach, roughly chopped
1 cup cherry tomatoes
1 ounce feta cheese, crumbled

Rinse cactus to remove brine. Chop cactus, tomatoes, onion, pepper, cilantro, oil, juices, salt & pepper. Mix and leave to rest in the fridge while you prep other ingredients.
Grill mushroom for 30 seconds on each side. Let rest until room temperature. Slice into approximately 1" strips.
Combine cactus mix and spinach, and plate. Fan mushroom to the side. Top with cherry tomatoes and cheese.

Talavera, 2299 Ponce De Leon Boulevard (at Giralda Avenue); 305-444-2955.

Photo: Courtesy Talavera
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Area 31
Jumbo Lump Crab Salad with Seared Watermelon

Citrus Vinaigrette Ingredients:
1/4 cup chopped pineapple
1/2 bunch cilantro
1 cup extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup orange juice
Juice of 1 lime

Mix all ingredients until incorporated

Spice Mix:
1 tbsp. cayenne Pepper
1 1/2 tablespoon sugar
1 1/2 tablespoon salt

Mix until well incorporated

Avocado Puree Ingredients:
1 avocado
2 tablespoons Greek yogurt
Juice of 1 lime
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Blend all ingredients until smooth.

Salad Ingredients:
4 ounces Jumbo Lump Crab (you’ll find it canned or in the seafood section of the supermarket)
1 4 ounce piece of seedless watermelon cut in the shape of a rectangle
4 cilantro sprigs
4 small tomatoes, halved.
1 ounce citrus vinaigrette
1 teaspoon spice mix
2 tablespoon avocado puree

Dip watermelon in spice mixture and sear until caramelized on 1 side. Toss crab with cilantro and vinaigrette and season to taste. Place rectangle of watermelon in center of plate and place crab on top of watermelon. Place avocado puree on each side of watermelon and top with baby tomatoes. Garnish with cilantro sprigs.

Area 31, 270 Biscayne Boulevard Way (at Brickell Avenue); 305-424-5234.
Photo: Courtesy Area 31
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Mambo Mango Salad

5 mangoes peeled and diced
2 red onions, diced
10 ounces jalapenos seeded and diced
1 bunch mint
2 1/2 cups lime juice
10 ounces (approx.) spring lettuce salt to taste

To soften the onion, place in iced water and soak for about five minutes. Toss all the ingredients in a bowl and season to taste. Serve the mango mixture over spring mix lettuce. Makes two servings.

Jaguar, 3067 Grand Avenue (between Matilda Street and McFarlane Road); 305- 444-0216.

Photo: Courtesy Patty Friesen
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Mixto Ceviche

1 pound of poached and clean shrimp
1 pound sliced octopus
1/2 pound sliced cobia
1 cup peruvian corn
1/2 cup cilantro
2 sliced jalapeños
2 tablespoon black olives
1/4 cup lime juice
1/4 cup olive oil
kosher salt to taste

Place all the seafood in the mixing bowl, season with kosher salt add the lime juice, mix well. Add the rest of the ingredients, finish with olive oil. Place in serving plate and accompany with fried yucca. Makes four servings.

Ola Miami, 1745 James Avenue (between 17th and 18th Streets); 305-695-9125.

Photo:Courtesy Ola
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Sugarcane Raw Bar Grill
Heirloom Tomato Salad with White Balsamic Dressing

Vinaigrette Ingredients:
1 teaspoon white balsamic vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon chopped shallots
1/2 teaspoon honey

Combine all and reserve.

Salad Ingredients:
3 ounces mixed heirloom tomatoes, cut into wedges
1 1/2 ounces burratta cheese
1 tablespoon sliced strawberries
1 1/2 ounces frisée lettuce
1 tablespoon picked herbs (equal parts chives, chervil and tarragon)
1 teaspoon pickled shallots
1 teaspoon almonds, crushed.

In a bowl, mix greens, almonds, strawberries, shallots and herbs. Place tomatoes on plate and top with cheese, then salad. Lastly, drizzle White Balsamic Dressing over all ingredients and enjoy.

Sugarcane Raw Bar Grill, 3250 Northeast 1st Avenue (at Northwest 34th Street); 786-369-0353.

Photo: Courtesy Sugarcane
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Heirloom Tomato and Arugula Salad

Ricotta Puree Ingredients:
1 cup ricotta cheese
1 lemon (zest only)
1 teaspoon maldon salt

Blend all ingredients until smooth

Tomato Salad Ingredients:
1 cup baby arugula
1/2 cup heirloom tomato (diced)
1/2 cup hearts of palm (cut on a bias)
1/2 cup baby cherry tomato
1 tablespoon red onion (julienned)
1/2 tablespoon olive oil
1/2 tablespoon white balsamic vinegar
1 teaspoon maldon salt
1 pinch shisho leaves

Nori Cracker Ingredients:
1 rice paper
1 tablespoon nori seaweed
1 tablespoon togarashi (any well-stocked spice aisle will have it)
1 teaspoon kosher salt

Blend nori and Togarashi until smooth. Bake/fry rice paper at 350 degrees until crisp. Reserve on a plate. Season with salt, nori and Togarashi mix.

Spread one tablespoon of ricotta cream on a chilled plate. Toss salad and plate on top of the cream. Garnish with shiso. Arrange pieces of nori cracker on top.

Gigi, 3470 North Miami Avenue (between Northwest 34th and Northwest 35th Streets); 305-573-1520.

Photo: Courtesy Gigi
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Tuna and Watermelon Ceviche

1 pound Ahi tuna
1 pound watermelon
1 cup lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon Chile paste
1 tablespoon sliced red onion salt to taste

Place 1/2 pound watermelon in the blender with lemon juice, and blend very well. Strain it. Place in a container and let it rest in the cooler.

Cut tuna and remaining watermelon into 1/2 inch pieces. Place watermelon and tuna in a bowl together. Season with salt. Add the remaining ingredients (Chile and tarragon) and watermelon juice. Mix well and place on the serving plate. Garnish with sliced red onions.

Ola Miami, 1745 James Avenue (17th and 18th Streets); 305-695-9125.

Photo: Courtesy Ola
10 of 29
Red Light
The Wedge

Buttermilk Dressing Ingredients:
6 ounces olive oil
3 ounces vinegar
2 ounces buttermilk
2 ounces diced shallots
1 tablespoon diced rosemary
1 ounce lemon juice

Blend or whisk all ingredients until well combined. Makes 16 ounces.

Salad Ingredients:
1/4 head iceberg lettuce
3 ounces gorgonzola cheese
3-4 picked parsley leaves

Soak lettuce in ice bath for 5min before using. Arrange lettuce in stacked formation by separating leaves in 4-6 leaf chunks after cutting the full head into quarters. Sprinkle Gorgonzola over lettuce. Generously drizzle a few spoonfuls of dressing over lettuce. Garnish with parsley leaves.

Red Light, 7700 Biscayne Boulevard (at Northeast 77th Street); 305-757-7773.

Photo: Courtesy Red Light Little River
11 of 29
Heirloom Tomato and Seaweed Salad

Ginger-Soy Vinaigrette Ingredients:
6 tablespoons peanut sauce
1/3 cup olive oil
4 tablespoons balsamic vinegar
3 tablespoons soy sauce
3 tablespoons mustard
2 tablespoons mirin
1 tablespoons ginger, minced
salt & pepper to taste

Whisk all ingredients until well combined.

Salad Ingredients:
3 heirloom tomatoes, chopped
3 grape tomatoes, halved
1/2 cucumber, peeled, chopped
3 white grapes, halved
1 tablespoon wakame
salt to taste
1/2 tablespoon sesame seed
micro celery, optional garnish

Cut heirloom tomatoes into small bites. Mix all ingredients together and sprinkle with toasted sesame seeds. Garnish with micro celery.

Sushi Samba, 600 Lincoln Road (at Pennsylvania Avenue); 305-673-5337.

Photo: Courtesy SushiSamba
12 of 29
Peacock Garden Cafe
Pear and Blue Cheese Salad with Port Dressing

Port Dressing Ingredients:
1 quart port wine
4 ounces red wine vinegar
4 shallots, minced
3 cups olive oil blend
1 cup dried cherries

Reduce port in a saucepan over low heat with the cherries. Whisk together with remaining ingredients until well blended. Makes eight servings.

Salad Ingredients:
1 ounce romaine lettuce
1 ounce radicchio, sliced
1 ounce endive, cut into ½ inch pieces
1/2 pear, sliced
2 ounces walnuts, toasted and chopped
2 ounces blue cheese, crumbled
2 ounces port dressing
1 1/2 ounces dried cherries

Combine lettuces, dressing, half of the walnuts and blue cheese. Season with salt and black pepper and toss together. Plate salad and top with reserved blue cheese, nuts, and pear slices.

Peacock Café, 2889 McFarlane Road (at South Bayshore Drive); 305-774-3332.

Photo: Courtesy Peacock Garden Cafe
13 of 29
neMesis Urban Bistro
Grilled Organic Frisee Salad

Sour Orange Carrot PInk Peppercorn Vinaigrette Ingredients:
1 large carrot, chopped
juice of 1 sour orange
1 tablespoon mustard (or mustard powder)
2 tablespoons white balsamic vinegar
2 tablespoons honey
2-3 sprigs of dill
2 tablespoons pink peppercorns
3/4 cup olive oil
salt & pepper to taste

In a food processor, blend orange juice, carrot, mustard, vinegar, honey, dill and peppercorns. Once blended, slowly stream in olive oil ("generally 3 parts oil to one part vinegar/juice but only put as much oil as you like. Some people prefer a more tangy dressing.")

Salad Ingredients:
1 head frisee lettuce
pickled Radish Sprouts
Sea Beans
Spiced Pecans
Tarragon Flowers
Drunken Goat Cheese

Cut frisee head in half, sprinkle with olive oil, salt & pepper, then grill until lightly charred. Gently toss remaining ingredients in a bowl and dress.

Nemesis Urban Bistro, Legalart Building, 1035 North Miami Avenue (at Northwest 11th Street); 305-415-9911.

Photo: Courtesy neMesis Urban Bistro
14 of 29
Panzanella Salad

1 ounce Mozzarella Pana Cotta
2 tablespoons Kalamata Olive Emulsion
4 pieces Brioche Croutons
3 pieces Olive Bread Crisps
4 large heirloom tomatoes
10 small heirloom tomatoes
4 cubes or balls of fresh mozzarella, marinated
Edible flowers
Living watercress
Basil leaves

Mozzarella Panna Cotta:
Part 1
4 ounces fresh burrata
6 ounces mozzarella
125 milliliters whole milk
1 teaspoon Salt
Part 2
30 milliliters whole milk
2 grams Agar
3 grams gelatin

Blend all of “part 1” ingredients until a smooth soup-like texture is achieved. Meanwhile, add all “part 2” ingredients to a pot, and whisking, cook until a thick paste is achieved. Mix “2” into “1” and strain through a cheesecloth. Place the mixture into the desired plate and let it set.

Kalamata Emulsion:
8 ounces Kalamata olives
2 ounces lime juice
1 ounce olive oil
1/4 teaspoon ultratex (a modified tapioca starch)
1/8 teaspoon xanthan gum

Blend all ingredients in a blender until a rich emulsion is achieved.

Brioche Croutons:
2 slices Brioche Bread with crust removed
Cooking spray, as needed

Cut the brioche bread into 3/4 inch cubes. Place them in a sheet pan, coat them with the pan spray and season with salt. Bake at 350 for 5-8 minutes or until golden brown.

Olive Bread Crisps:
Olive Bread Loaf

Freeze the olive bread then slice very thin. Cut the thin slices into 2 inch squares. Place them on a lined baking sheet. Bake at 350 for 8-10 minutes or until crispy.

Heirloom Tomatoes:
1 large heirloom tomatoes per salad small handful baby heirloom tomatoes per salad

Blanch the tomato in simmering water, then shock in ice water. Cut into wedges. Blanch the baby heirloom tomatoes for about 8 seconds in simmering water, then shock in ice water. Peel off skin.

Marinated Mozzarella:
2-3 small cubes or balls fresh mozzarella per salad.

Marinate mozzarella into olive oil, thyme, red pepper flakes, and rosemary.

In the reserved plate with the mozzarella and Pana Cotta, place 4 pieces of brioche croutons along with dots of the Kalamata Olive Emulsion. Toss the reserved tomatoes. Place the Olive Bread crisps alongside the croutons and garnish the salad. Take a deep breath, and serve.

Azul, 500 Brickell Key Drive; 305-913-8288.

Photo: Courtesy Azul
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Three Guys From Miami
Ensalada de Garbanzos

1 green pepper diced and blanched
1 red bell pepper diced and blanched
1 cup sweet yellow onion, diced
2 (15-ounce) cans garbanzo beans (aka: chickpeas)
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Core and seed the green and red pepper. Place the peppers in a small bowl with a little water, cover with plastic wrap and blanch in a microwave on high for approximately 90 seconds. Let the peppers cool. Dice the peppers when they are cool enough to handle.
Combine the peppers, onion, and garbanzo beans in a non-metallic bowl. Use a blender to combine the lime juice, olive oil, cumin, salt, pepper, and garlic. Pour the dressing over the garbanzo bean mixture, cover and refrigerate for one hour or more to let the flavors absorb into the beans.

Three Guys From Miami

Photo: Courtesy Three Guys From Miami
16 of 29
Blue Collar
Confetti Chopped Salad

Vinaigrette Ingredients:
3 teaspoons spicy brown mustard
1 cup balsamic vinegar
1 cup olive oil

Combine all and reserve.

Salad Ingredients:
1 red bell pepper
1 seedless cucumber
1 radish
1 carrot, peeled
1 red onion
1 red cabbage
1 bunch scallions
1 green apple
1/2 pound robusto cheese

Dice all ingredients. Mix together. Dress with vinaigrette. Done!

Blue Collar, 6730 Biscayne Boulevard (at Northeast 68th Street); 305-756-0366.

Photo: Courtesy Blue Collar
17 of 29
The Dining Room
Duck Salad with Kumquat Vinaigrette

Kumquat Vinaigrette
4 teaspoons kumquat marmalade
1/4 cup yuzu juice or mandarin juice
1/4 cup lime juice
1/2 cup lemon oil

Place all the ingredients in the blender. Blend until you get smooth texture.

Salad Ingredients:
1/2 lb. of Confit shredded duck legs
1 poung baby arugula
1 cup fresh fava beans
1 jicama, sliced
1 cup goat cheese
2 sliced and grilled apricots

Place all vegetables in the mixing bowl season it with kosher salt. Toss with the vinaigrette. Then, place in the middle of the serving plate. Around the salad, place the grilled apricots. Finish with goat cheese crumble on top. Makes four servings.

The Dining Room, 413 Washington Avenue (between 4th and 5th Streets); 305- 397-8444.

Photo: Courtesy The Dining Room
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The Cellar Club
Seared Ahi Tuna with a Micro Green and Tropical Fruit Salad

1 shallot, minced
1 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons olive oil
1 mango
1 papaya
8 strawberries
1 cup Kalamata olives
3 tablespoons olive oil
4 - 6 ounces tuna filets
4 cups micro greens
1 cup wasabi paste
Salt and pepper to taste

Prepare the dressing. In a small bowl, combine the shallot, honey, rice wine vinegar, sesame oil and extra virgin olive oil. Season with salt and pepper, and reserve.

Peel and slice the mango and papaya, slice the strawberries in halves, and remove the pits from the olives. Reserve.

Heat a large sauté pan to high heat with remaining olive oil. Season the tuna with salt and pepper and sear for 30 seconds on each side. Keep tuna rare.

Toss the greens with enough of the vinaigrette just to coat, then place a mound in the center of each plate. Arrange the fruit and olives to the side and drizzle lightly with some of the remaining dressing. Slice the tuna into 1/4 inch pieces and fan out on the plate. Season the tuna and greens again lightly with salt and pepper and garnish with the wasabi paste. Makes four servings.

Cellar Club, 1200 Anastasia Avenue (at Columbus Boulevard); 305- 913-3203. Photo: Courtesy The Cellar Club and Biltmore Hotel
19 of 29
The Federal
Roasted Beet Salad

Apple Cider Vinaigrette Ingredients:
4 ounces apple cider vinegar
10 ounces grapeseed oil
1 ounce whiskey
1 ounce honey
1 ounce maple syrup
1 tablespoon Dijon mustard
1 shallot, diced
1 pinch ground ginger
1 pinch ground clove

Whisk together until well combined.

Salad Ingredients:
2 medium beets
1 blood orange
1 handful toasted pecans
1 handful greens of your preference (arugula, spinach, baby romaine)
2 tablespoons crumbled goat cheese or shaved parmesan
salt and pepper, to taste

Take the beets and place them in aluminum foil, season them with salt, pepper, and oil, and wrap. Roast at 375 degrees until fork tender. Once beets have cooled down, remove the skin with a wet towel. Quarter the beets then cut them in half.

In a bowl combine pecans, beets and blood orange with a little of vinaigrette, toss and place in the middle of a plate.

Toss the baby green with remaining vinaigrette, season to taste with salt and pepper, place greens on top of beets and top with cheese.

Federal Food, Drink, and Provision, 5132 Biscayne Bloulevard (at Northeast 52nd Terrace); 305-758-9559.

Photo: Courtesy The Federal
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The Federal
The Federal Salad

The Federal House Vinaigrette Ingredients:
4 ounces apple cider vinegar
10 ounces grapeseed oil
1 ounce whiskey
1 ounce honey
1 ounce maple syrup
1 tablespoon Dijon mustard
1 shallot, diced
1 pinch ground ginger
1 pinch ground clove

Whisk together until well combined.

Salad Ingredients:
4 ounces baby greens
2 ounces baby heirloom tomatoes, cut in half
1 ounce watermelon radish, thinly sliced
1 ounce Federal House Vinaigrette

Crispy Onions Ingredients:
1 spanish onion, thinly sliced
1/2 cup flour
oil for cooking
salt and pepper, to taste

In a colander, toss the onion rings gently with flour. Remove from flour and dust off any excess. Fry at high heat for approximately 3 minutes or until golden brown. Remove from oil place in paper towel. Season to taste with salt and pepper.

In a bowl, combine the watermelon radish, baby heirloom tomatoes and baby greens. Toss gently. Place greens in middle of plate. Top salad with crispy onions. Season to taste with salt and fresh cracked black pepper.

Federal Food, Drink, and Provision, 5132 Biscayne Bloulevard (at Northeast 52nd Terrace); 305-758-9559.

Photo: Courtesy The Federal
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Green Gables Café
Spinach and Pulled Turkey Salad with Carrot-Ginger Dressing

Carrot-Ginger Dressing:
5 small carrots (or 3 large)
1/2 large while onion
1 tablespoon (heaping) minced fresh ginger
1 stalk celery
1 1/2 cup apple cider vinegar
2 apples, freshly juiced
2 apples, chopped
1/3 cup raisins or dates
Salt/pepper to taste
2 cups olive oil

Boil carrots until very tender. Let cool. In the blender add carrots, ginger, celery, onion and apple juice. Blend until smooth. Add vinegar, apples, raisins & salt/pepper to taste. Once smooth, begin to add olive oil in a very slow and thin pour until mixture turns lighter in color and more orange. Let cool.

Salad Ingredients:
2 cups baby spinach
1 large tomato, chopped
1/4 medium red onion, chopped
1 tbsp. capers
1/2 cup pulled turkey

Toss vegetables together and top with turkey. Dress with vinaigrette and serve.

Green Gables, 327 Alhambra Circle (between Southwest 42nd Avenue and Salzedo Street); 305-445-7015.

Photo: Courtesy Green Gables Café
22 of 29
Greenspoon Health Bar & Grill
RJ Cosmopolitan

Sherry Vinaigrette:
3 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons water
1 tablespoon olive oil
pepper to taste

Mix all ingredients until well blended.

Salad Ingredients:
2 cups spinach
1/2 cup beets
1/2 cup tomatoes
2 tablespoons chickpeas
2 tablespoons goat cheese
1/2 cucumber, sliced

Toss spinach, beets, tomatoes and chickpeas. Top with slice cucumber and sprinkle with goat cheese.

Greenspoon, 921 Brickell Avenue (between Southeast 8th and Southeast 10th Streets); 786-220-8451.

Photo: Courtesy Greenspoon Health Bar & Grill
23 of 29
Three Guys From Miami
Ensalada de Aguacate y Piña

1/3 cup vinegar
1/3 cup olive oil
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
2 cups of fresh pineapple chunks
2 large avocados, peeled and sliced
1 head iceberg lettuce, shredded
1 medium sweet red onion, sliced thin

Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste.
Lightly toss the lettuce, pineapple, and red onion together.
Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

Three Guys From Miami

Photo: Courtesy Three Guys From Miami
24 of 29
Jimmyz Kitchen
Jerk Chicken Salad

House Vinaigrette Ingredients:
1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon shallots, chopped
1/8 tablespoon garlic, chopped
1 tablespoon water
1 tablespoon honey
salt & pepper to taste

Salad Ingredients:
2 cups greens
1 tomato, chopped
1/2 mangoes, sliced
1/2 avocado, sliced
1/2 cup peeled cucumber, chopped
1 chicken breast
1 1/2 tablespoon jerk seasoning
1 tablespoon sliced almonds, toasted

Grill seasoned chicken. When cool, slice into strips. Plate the greens and place rest of ingredients in a circular manner on top. Top with chicken strips. Dress with vinaigrette to taste.

Jimmyz, 2700 North Miami Avenue (at Northwest 28th Street); 305-573-1505.

Photo: Courtesy Jimmyz Kitchen
25 of 29
The Cellar Club
Seasonal Baby Vegetable Salad with Speck & Basil Oil Viniagrette

Salad Ingredients:
4 baby Zucchinis
4 baby carrot
8 snow peas
4 ounces fava beans
4 each baby turnip
4 each patty pan squash
1 dollop tomato confít (semi-dried tomatoes in olive oil)
8 baby white asparagus
4 ounces of peas
12 thin slices Speck Prosciutto (Italian Smoked cured ham)
4 ounces basil oil
2 ounces balsamic vinegar
1 ounces chive
Salt and pepper to taste
Pink Peppercorns for garnish

Peel carrots and turnips. Blanch the different vegetables one by one in salted boiling water until fully cooked and refresh them in an iced water bath. Drain all vegetables and put them on a clean towel to make sure they are dry. In a mixing bowl season all the vegetables with the balsamic vinegar and basil oil. Add salt and pepper, and marinate in the refrigerator for 1 hour. Mix them every 10 minutes.
Arrange 3 slices of speck prosciutto in the middle of a plate to form a little net. Display nicely all vegetables inside the nest. Drizzle the rest of the vinaigrette on the top and around the prosciutto. Decorate with pink peppercorns.

The Cellar Club, 1200 Anastasia Avenue (at Columbus Avenue); 305- 913-3203.

Photo: Courtesy The Cellar Club/Biltmore Hotel
26 of 29
Green Street Café
Mediterranean Salad with Sun-Dried Tomato Vinaigrette

Sun-Dried Tomato Vinaigrette Ingredients:
2 sun-dried tomato halves
3 tablespoon balsamic vinegar
1 garlic clove, minced
1/3 cup olive oil
pepper to taste

Mince and mash sundried tomatoes. Combine with garlic in a small bowl. Whisk in remaining ingredients until well combined.

Salad Ingredients:
3 cups spring lettuce mix
1/4 cup Kalamata olives
1/2 diced red onion
1/2 cup diced cucumber
1 medium diced tomato
2 tablespoons feta
1/2 toasted pita

Instructions: Toss vegetables in a large bowl, gently incorporating dressing. Plate and top with feta. Serve with toasted pita.

GreenStreet Café, 3468 Main Highway; 305-444-0204.

Photo: Courtesy GreenStreet Café
27 of 29
GreenStreet Café
Asian Chicken Salad

Spicy Thai Dressing Ingredients:
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon vinegar (white or rice)
2 cloves fresh garlic, minced
2 teaspoons chili sauce

Whisk all ingredients until well blended.

Salad Ingredients:
1 grilled chicken breast, sliced
1/4 crunchy noodles (often found canned in the supermarket)
1/3 avocado, seeded and diced
1/2 fresh mango, cubed
1 1/2 tablespoons peanuts, roughly chopped
1/2 cup cherry tomatoes, halved

Gently toss chicken, noodles, avocado and mango in a large bowl. Slowly stir in approximately two tablespoons of dressing. Plate the salad and sprinkle with peanuts. Place tomatoes around the plate, face down, and serve.

GreenStreet Café, 3468 Main Highway; 305-444-0244.

Photo: Via Color Me PInk
28 of 29
Norma's Terrace Salad

Passion Fruit Vinaigrette Ingredients:
3 cloves roasted garlic
6 roasted shallots
1 bunch cilantro
4 tablespoons pepper
1 cup passion fruit, pureed
1 cup mirin
1 1/2 cups walnuts oil

In a food processor or blender, mix first four ingredients. With the machine running drizzle in the vinegar, mirin, and passion fruit puree. Mix until combined. Drizzle in walnut oil. Taste & adjust if necessary. Makes eight servings.

Citrus Marinated Hearts of Palm Ingredients:
1 pound hearts of palm, sliced
1 cup fresh orange juice
1/2 cup rice wine vinegar
1/2 cup mirin
1 stalk lemongrass, split
1 chili pepper
1/4 cup garlic oil

Combined all ingredients and let marinate while you prep other ingredients (or up to 2 hours).

Salad Ingredients:
1 ripe mango, peeled and sliced
1 large ruby red grapefruit, segmented
1 avocado, sliced
6 ounces feta, crumbled
1 lb mixed greens
8 oz candied pecans, crushed
1 cucumber, peeled into ribbons

Combine baby greens, mango, cucumber, hearts of palm, feta and grapefruit segments. Toss with vinaigrette to taste. Top with additional hearts of palm and crumbled candied pecans. Top with avocado. Makes eight servings.

Ortanique, 278 Miracle Mile (between Salzedo Street and Ponce de Leon Boulevard); 305-446-0828.

Photo: Courtesy Ortanique
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Red Light
Spinach Salad with Bacon and Poached Organic Eggs

Dressing Ingredients:
8 ounces olive oil
4 ounces Red wine vinegar
2 ounces Creole mustard
2 ounces sour cream
1 tablespoon diced shallots
1 teaspoon fresh thyme
Sat & pepper

Blend ingredients until well combined.

Salad Ingredients:
8 ounces spinach
2 organic large eggs
3 ounces rendered bacon
2 ounces onions, sliced
1 teaspoon rosemary

Poach eggs. Render bacon and onions in pan until caramelized. Toss spinach in bowl with 2 ounces of dressing. Turn out onto plate, top with bacon and onions, poached eggs and drizzle a little more dressing.

Red Light, 7700 Biscayne Boulevard (at Northeast 77th Street); 305-757-7773.

Photo: Courtesy Red Light Little River