Summer salads are always the most brilliant, colorful, and refreshing dishes to serve as a main course or side dish. Not to mention that summer salads are simple to make and may include a variety of yummy and healthful ingredients. With these recipes, you can make some of the most delectable salads. Find the perfect summer salad here, from green salads to fruits salads and more.
Check out these delectable and nutritious summer salad recipes. Bon Appetit!
Total time: 25 min - Serves: 4 to 6
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Smoky tamari almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
- Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Total time: 25 min - Serves: 2 to 3
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup cooked black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
- Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
- Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapeños, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.
Total time: 30 min - Serves: 8
For the salad:
- 4 cups fresh baby spinach or arugula
- 3 cups cubed seedless watermelon
- 2 cups cubed cantaloupe
- 2 cups cubed English cucumber
- 1/2 cup chopped fresh cilantro
- 2 green onions, chopped
For the dressing:
- 1/4 cup rice vinegar or white wine vinegar
- 1 tablespoon grated lime zest
- 2 tablespoons lime juice
- 2 tablespoons canola oil
- 4 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.
Total time: 10 min - Serves: 8
- 2 medium firm bananas, chopped
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups sliced fresh strawberries
- 5 tablespoons honey
- 1 teaspoon lemon juice
- 3/4 teaspoon poppy seeds
In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.
Total time: 20 min - Serves: 6
- 1 lb. pasta
- 2 tbsp. olive oil
- 1 red onion, sliced
- Kosher salt and pepper
- 8 slices cooked bacon, chopped
- 1 pint cherry tomatoes, halved
- 2 c. baby arugula
- Cook pasta per package directions.
- Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.
- When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.
Total time: 45 min - Serves: 4
- 1 c. couscous or quick-cooking farro
- 8 oz. asparagus, trimmed
- 4 oz. snap peas, strings removed
- 3 tsp. olive oil, divided
- Kosher salt and pepper
- 4 oz. halloumi cheese, thinly sliced (about 1/8-in. thick)
- 1 tsp. grated lemon zest plus 2 Tbsp lemon juice
- 1 scallion, thinly sliced
- 1/4 c. fresh dill, chopped
- 1/4 c. flat-leaf parsley, chopped
- Cook couscous per package directions; drain, let cool then transfer to large bowl. Heat grill on medium-high.
- In second bowl, toss asparagus and snap peas with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Grill, turning or rolling once, until lightly charred and tender, 2 to 4 minutes; transfer to cutting board.
- Grill haloumi until lightly charred, about 20 seconds per side; transfer to plate.
- Cut asparagus into 1-inch pieces and snap peas into halves or thirds and toss with couscous, lemon zest, and juice, remaining 2 teaspoons oil and 1/4 teaspoon each salt and pepper. Fold in scallion, dill, and parsley.
- Tear halloumi into bite-size pieces and fold into couscous.
Total time: 25 min - Serves: 4-6
- 1/4 c. extra-virgin olive oil, plus more for brushing
- 2 3/4"-thick slices country bread
- 1 medium zucchini or summer squash, halved
- 1/2 large red onion, cut into 4 wedges
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 2 tbsp. red wine vinegar
- 4 c. diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
- 1 c. cubed fresh mozzarella
- 1/2 c. packed fresh basil leaves, torn into bite-size pieces
- Balsamic glaze, for drizzling
- Heat grill to medium-high and oil the grates. Brush bread, zucchini, and onion all over with oil and season with salt and pepper.
- Grill bread and veggies until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side.
- Transfer grilled bread, zucchini, and onion to a work surface. Rub garlic on both cut sides of the bread, then let everything cool slightly.
- Cut bread into bite-size cubes, thinly slice zucchini crosswise, and chop onion.
- In a large bowl, whisk together oil and the vinegar, then season with salt and pepper. Add bread cubes, zucchini, onion, tomatoes, mozzarella, and basil. Toss to combine and drizzle with balsamic glaze before serving.