Serving up Summer Salads, and NEW guide to dining in Glacier National Park
Published 22 days ago • 1 min read
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June 2nd 2026
Postcards from My Montana Kitchen
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We're Eating Fresh
Summer Salads
I am currently on a self-imposed, 30-day vegan challenge. As featured on my social media, I have removed all dairy and animal products from my diet. I am doing this not to lose weight, but rather to understand how I can enjoy healthier eating as I age, reduce my carbon footprint by eating less meat, and increase the amount of fruits and vegetables I am consuming for overall health. Participating in this vegan challenge, I am eating significantly more salad than usual - and I love a big salad.
This week, I am sharing a few of my favorite salad recipes, plus a recipe for a fantastic avocado salad dressing that I have been using.
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Summer Salads
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Summer
Salmon Salad
Bursting with bright colors and nutrient rich ingredients, this no-cook summer salmon salad will be the hit of your next dinner.
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Summer
Chickpea Salad
This anti-inflammatory & mouth-watering lemony spinach chickpea salad is packed with golden raisins, fresh greens, pistachios, avocado, and everything you should be eating right now.
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Dine in Glacier National Park
2026 Guide Post
Learn about NEW spots that we love inside and just outside the Park. Plus, what’s NEW for the entry requirements for Glacier this year.
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Subscriber-Only:
Creamy Avocado Lime Dressing
Dress up any salad with this fresh drizzle for a zesty, creamy finish.
Prep time: 10 min | Serves: 8
Best made the day before.
Ingredients:
- 1 ripe avocado
- Juice of 2 limes
- ¼ cup water
- ½ cup olive oil
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt
- 1 clove garlic, peeled
- 1 tsp fresh ginger, optional
- 1 TBSp fresh dill, optional
Instructions:
- Puree all ingredients in a high-speed blender until smooth. Store in an air-tight container in the fridge up to three days.
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See you next time!
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Meggen Wilson
Pine and Palm Kitchen | Wild Montana Foods, Founder
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