When the summer heat is in full swing, there’s nothing more refreshing than a light and healthy salad. These summer salad recipes are perfect for hot days, offering a mix of fresh ingredients and vibrant flavors that will keep you cool and satisfied. From crisp greens to juicy fruits, these salads are easy to make and packed with nutrients. Let’s dive into some delicious options that are sure to become your go-to summer meals.
Contents
- 1 Watermelon Feta Salad
- 2 Grilled Chicken Caesar Salad
- 3 Caprese Salad
- 4 Greek Salad
- 5 Quinoa Avocado Salad
- 6 Spinach Strawberry Salad
- 7 Asian Cabbage Salad
- 8 Avocado Tomato Salad
- 9 Chickpea Cucumber Salad
- 10 Berry Kale Salad
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Watermelon Feta Salad
Combine 4 cups of cubed watermelon, 1 cup of crumbled feta cheese, 1/2 cup of thinly sliced red onion, and 1/4 cup of chopped fresh mint in a large bowl. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic glaze, then gently toss to mix. Season with salt and pepper to taste, and serve immediately for a refreshing, sweet-savory delight.
Grilled Chicken Caesar Salad
Grill two boneless, skinless chicken breasts and slice them thinly. In a large bowl, combine 6 cups of chopped romaine lettuce, 1/2 cup of shaved Parmesan cheese, and 1 cup of croutons. Add the sliced chicken, then toss with 1/2 cup of Caesar dressing until well coated. Serve with lemon wedges for an extra burst of flavor.
Caprese Salad
Slice 4 ripe tomatoes and 1 pound of fresh mozzarella cheese into thick rounds. Arrange the tomato and mozzarella slices on a platter, alternating between the two. Tuck fresh basil leaves between the slices. Drizzle with 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar, then sprinkle with salt and pepper to taste. Enjoy this classic Italian salad chilled.
Greek Salad
In a large bowl, combine 4 cups of chopped romaine lettuce, 1 cup of cherry tomatoes (halved), 1 cucumber (sliced), 1/2 red onion (thinly sliced), 1/2 cup of Kalamata olives, and 1/2 cup of crumbled feta cheese. Toss with 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of dried oregano. Season with salt and pepper, and serve immediately.
Quinoa Avocado Salad
Cook 1 cup of quinoa according to package instructions and let it cool. In a large bowl, mix the quinoa with 1 diced avocado, 1 cup of cherry tomatoes (halved), 1/2 cup of chopped cucumber, and 1/4 cup of chopped red onion. Drizzle with 3 tablespoons of olive oil and the juice of 1 lime, then season with salt and pepper. Toss gently and serve.
Spinach Strawberry Salad
In a large bowl, combine 6 cups of fresh spinach, 2 cups of sliced strawberries, 1/2 cup of crumbled goat cheese, and 1/4 cup of sliced almonds. Drizzle with 1/4 cup of balsamic vinaigrette and toss gently to mix. Serve immediately for a sweet and tangy salad that’s perfect for summer.
Asian Cabbage Salad
Shred 4 cups of green cabbage and 2 cups of purple cabbage into a large bowl. Add 1 cup of shredded carrots, 1/2 cup of sliced green onions, and 1/4 cup of chopped cilantro. In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey. Pour the dressing over the salad and toss to combine. Sprinkle with sesame seeds before serving.
Avocado Tomato Salad
In a large bowl, combine 2 diced avocados, 2 cups of cherry tomatoes (halved), 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh cilantro. Drizzle with 3 tablespoons of olive oil and the juice of 1 lime. Season with salt and pepper, then toss gently and serve immediately for a fresh and creamy salad.
Chickpea Cucumber Salad
In a large bowl, mix 1 can of chickpeas (rinsed and drained), 1 chopped cucumber, 1/2 cup of cherry tomatoes (halved), 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh parsley. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper, and toss to combine.
Berry Kale Salad
In a large bowl, combine 4 cups of chopped kale, 1 cup of mixed berries (such as blueberries, raspberries, and blackberries), 1/4 cup of crumbled feta cheese, and 1/4 cup of chopped walnuts. Drizzle with 1/4 cup of raspberry vinaigrette and toss to mix. Serve immediately for a vibrant and nutritious summer salad.
This article originally appeared on RetailShout.
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