#TSMKitchen: Cris Urena’s Easy Summer Salad

What calls for a better National Junk Food Day treat than…a healthy and refreshing summer salad prepared by our chef extraordinaire Cris Urena? The best part is that the whole process only takes 30 precious minutes of your life! Check out the behind-the-scenes and Cris’ recipe below.

mixing choppingfoodshot


– Avocado
– Tomatoes
– Carrots
– Baby kale
– Edamame
– Corn
– Shallots
– Golden berries
– Salad dressing: orange juice, lemon juice, olive oil, salt
– Pita Bread (optional)


– Olive oil
– Garlic
– Black pepper
– Paprika
– Cayenne powder
– Chipotle powder


– Preheat oven to 350 degrees
– Slice up avocado, tomatoes, carrots, shallots and corn
chop– Pan fry corn and shallots on medium-high heat
– Add seasonings listed above to the sauce pan till ingredients turn golden

fry– Put pita bread in the oven to warm up
– Toss all ingredients with baby kale
– Add salt and black pepper to greens
– Squeeze half an orange and lemon for dressing, add olive oil and salt to taste

oliveoil– Top the salad with golden berries
– Add pita bread on the side for a more satisfying meal (optional)


Additional Kitchen Tips from Cris

– Always have basil, avocados, or sweet potatoes in your fridge because they’re easy to prepare
– When making smoothie, try adding basil for a nice kick
– Stock up your fridge with coconut water for thirst-quenching hydration
– Shallots are flavorful but not as intense as onions
– Adding color by using different ingredients makes a meal healthy and visual!