24+ Easy and Delicious Summer Cold Plate Recipes Perfect for Picnics and BBQs

When the sun is shining bright and temperatures rise, there’s nothing quite like a cool, refreshing meal to help you stay energized and comfortable.

Whether you’re hosting a barbecue, planning a picnic, or simply looking for something easy and satisfying, summer cold plates are the perfect solution.

These dishes are not only delicious but also convenient—offering a variety of flavors and textures that require little to no cooking.

From crisp salads and savory platters to zesty wraps and creamy dips, there’s a cold plate for every taste and occasion.

In this blog post, we’ve rounded up over 24+ summer cold plate recipes to keep your meals light, tasty, and fuss-free all season long.

Each recipe is designed to highlight the freshest seasonal ingredients and deliver a burst of flavor with minimal effort.

So, whether you’re craving a refreshing salad, a protein-packed platter, or a creative veggie combo, you’ll find a perfect dish to help you enjoy those sunny days without turning up the heat in the kitchen.

24+ Easy and Delicious Summer Cold Plate Recipes Perfect for Picnics and BBQs

As the temperature climbs, you deserve meals that are as refreshing as they are easy to prepare.

These 24+ summer cold plate recipes are packed with vibrant, seasonal ingredients and offer a variety of options to satisfy all tastes.

From fresh salads to savory platters, each recipe is perfect for keeping things light, flavorful, and effortlessly cool.

So, the next time the heat makes you want to skip the stove, reach for one of these chilled dishes, and enjoy a flavorful meal without the sweat.

Whether you’re hosting friends or enjoying a quiet day at home, these cold plates will make your summer a whole lot tastier.

Mediterranean Chickpea Salad Plate

This vibrant Mediterranean-inspired cold plate is a feast of textures and bold flavors, anchored by protein-rich chickpeas.

Perfect as a light lunch or a shareable appetizer, it combines fresh vegetables, briny olives, and creamy feta for a healthy, satisfying meal that doesn’t require a stove or oven.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: a few pepperoncini or marinated artichoke hearts

Instructions:

1. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and olives.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper.
3. Toss gently to mix all ingredients without mashing the chickpeas.
4. Transfer to a serving plate. Sprinkle feta and fresh parsley on top.
5. Add pepperoncini or marinated vegetables for an extra flavor boost. Serve chilled.

This cold plate is an ideal option for summer entertaining or meal prepping.

It keeps well in the fridge and the flavors deepen as it sits, making it even better the next day. Pair it with pita or crusty bread for a complete no-cook summer meal.

Smoked Salmon & Herbed Cream Cheese Plate

This elegant yet easy cold plate brings together silky smoked salmon and a creamy, herb-infused cheese spread for a dish that feels luxurious without the heat.

Balanced with crisp vegetables and crunchy rye crisps, it’s perfect for brunch, light dinner, or a show-stopping starter.

Ingredients:

• 4 oz smoked salmon slices
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp chives, chopped
• 1 tsp lemon zest
• 1 tsp capers
• 1/4 red onion, thinly sliced
• Sliced cucumber and radish for garnish
• Rye crisps or mini toasts

Instructions:

1. In a small bowl, mix cream cheese with dill, chives, and lemon zest until well blended.
2. Spread the herbed cream cheese onto a serving plate or in small dollops.
3. Layer smoked salmon artfully around the plate.
4. Garnish with capers, red onion slices, cucumber, and radish.
5. Serve with rye crisps or mini toasts on the side.

With minimal prep and maximum flavor, this cold plate is an effortless way to impress guests or treat yourself to a cool, sophisticated summer meal.

The creamy, herby cheese pairs beautifully with the briny salmon, and the fresh veggies add just the right crunch.

Vietnamese Shrimp & Vermicelli Salad Plate

This cold plate takes inspiration from Vietnamese noodle bowls, offering a light yet bold combination of sweet, sour, salty, and spicy flavors.

Served cold with crisp veggies, chilled vermicelli noodles, and juicy shrimp, it’s a hydrating and energizing choice for sweltering summer days.

Ingredients:

• 6 oz cooked shrimp, peeled and chilled
• 4 oz vermicelli rice noodles, cooked and cooled
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup cilantro leaves
• 1 tbsp chopped peanuts (optional)
• 1 red chili, thinly sliced (optional)

For the dressing:

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 small garlic clove, minced

Instructions:

1. Whisk together fish sauce, lime juice, rice vinegar, sugar, and garlic to make the dressing.
2. Arrange the vermicelli noodles on a plate. Top with shrimp, carrots, cucumber, and herbs.
3. Drizzle the dressing over the top.
4. Garnish with chopped peanuts and chili slices if desired.
5. Serve immediately or chill until ready to eat.

This refreshing noodle salad is packed with fresh herbs and tangy flavors that cut through the heat of summer.

It’s light enough not to weigh you down but satisfying thanks to the noodles and shrimp. For extra cooling, serve it with a side of chilled green tea or coconut water.

Caprese & Prosciutto Antipasto Plate

A classic Italian pairing, this cold plate combines the creamy richness of fresh mozzarella with sweet summer tomatoes and the savory elegance of prosciutto.

Balanced with peppery arugula and a drizzle of balsamic glaze, it’s a light yet indulgent plate that’s ideal for al fresco dining.

Ingredients:

• 8 oz fresh mozzarella, sliced or in small balls (bocconcini)
• 2–3 ripe tomatoes, sliced or chopped
• 4–6 slices prosciutto
• 1 cup arugula
• Fresh basil leaves
• 2 tbsp olive oil
• Balsamic glaze or reduction
• Salt and black pepper to taste

Instructions:

1. On a large serving plate, arrange tomato slices and mozzarella in alternating layers or sections.
2. Drape prosciutto beside or around the tomato-mozzarella arrangement.
3. Scatter arugula and basil leaves over the top.
4. Drizzle with olive oil and balsamic glaze.
5. Season lightly with salt and pepper. Serve immediately or chill for 15 minutes.

This cold plate is both rustic and refined, bringing the bright flavors of Italy to your summer table.

It’s perfect for entertaining or enjoying solo with a crisp white wine or sparkling water with lemon.

Spicy Tuna Lettuce Cups Plate

Cool and crunchy with a punch of heat, these spicy tuna lettuce cups make a deliciously light cold plate with a modern twist.

Inspired by sushi flavors but simplified, it’s perfect for anyone craving something satisfying without turning on the stove.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1 tbsp mayonnaise
• 1 tsp sriracha (adjust to taste)
• 1/2 tsp soy sauce
• 1 green onion, finely chopped
• 1/2 avocado, diced
• 6–8 small butter lettuce or romaine leaves
• Sesame seeds and lime wedges for garnish

Instructions:

1. In a bowl, mix tuna with mayo, sriracha, soy sauce, and green onion.
2. Gently fold in avocado cubes.
3. Spoon the mixture into individual lettuce leaves to form cups.
4. Arrange on a plate and sprinkle with sesame seeds. Add lime wedges on the side.
5. Serve immediately, chilled or lightly cooled.

These lettuce cups are a refreshing, spicy, protein-packed meal or snack.

They’re easy to make in batches and great for serving at a summer party or as part of a DIY cold plate spread.

Citrus Chicken & Quinoa Salad Plate

This protein-packed plate features tender chunks of chilled citrus-marinated chicken atop a bed of fluffy quinoa and crisp vegetables.

Bright and zesty, it’s a well-balanced meal that feels hearty without being heavy—ideal for lunch or a post-beach dinner.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup cooked chicken breast, chilled and chopped
• 1/2 red bell pepper, diced
• 1/2 cup chopped cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 2 tbsp orange juice
• 1 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: a handful of baby spinach or arugula

Instructions:

1. In a large bowl, mix quinoa, chicken, bell pepper, cucumber, onion, and herbs.
2. In a small bowl, whisk together orange juice, lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Serve on a plate, optionally on a bed of greens. Chill before serving for extra refreshment.

This plate is full of nutrients and flavor, and it keeps well for meal prep or picnic packing.

The citrus dressing adds brightness, while the quinoa and chicken make it filling and energizing—without any need for reheating.

Tropical Shrimp and Mango Salad Plate

This tropical-inspired cold plate combines sweet, juicy mango with tender shrimp, creating a fresh and vibrant summer dish.

The citrusy dressing and crunchy veggies add a refreshing bite, while the shrimp brings protein to keep you feeling satisfied.

Ingredients:

• 1 lb cooked shrimp, peeled and chilled
• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, diced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chili flakes for a hint of heat

Instructions:

1. In a large bowl, combine shrimp, mango, bell pepper, cucumber, and red onion.
2. Drizzle with lime juice and olive oil. Toss gently to combine.
3. Sprinkle with fresh cilantro and season with salt and pepper.
4. If you like a bit of heat, sprinkle with chili flakes.
5. Serve immediately or chill for 20-30 minutes before serving.

This light and tropical dish is perfect for warm evenings or a fresh, protein-packed lunch.

The sweet mango pairs beautifully with the savory shrimp, while the cilantro and lime offer a burst of freshness. For added crunch, serve with tortilla chips or on a bed of mixed greens.

Greek Yogurt and Cucumber Tzatziki Plate

A refreshing and creamy cold plate, this tzatziki-inspired dish is cool and tangy, with a crisp crunch from fresh cucumber.

It’s perfect as a side dish, snack, or appetizer, and is easy to whip up when you need a light, no-cook option that still feels indulgent.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 tbsp chopped fresh mint (optional)
• Sliced pita bread or vegetable sticks (carrots, celery, etc.) for dipping

Instructions:

1. In a bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, and garlic.
2. Stir in dill and season with salt and pepper.
3. Add mint if desired for an extra layer of flavor.
4. Serve with sliced pita bread, crackers, or fresh vegetable sticks for dipping.

This tzatziki-inspired cold plate is rich and creamy, but the cucumber and fresh herbs keep it light and cooling.

It’s an ideal appetizer for a summer gathering, or even a quick afternoon snack. Pair it with a chilled white wine or iced tea for the perfect pairing.

Crispy Falafel Salad Plate

This refreshing and satisfying cold plate features crispy falafel, cool vegetables, and a tangy tahini dressing.

With Mediterranean flavors and a variety of textures, it’s a filling yet light meal that’s perfect for hot days when you crave something hearty but still want to keep it cool.

Ingredients:

• 6–8 homemade or store-bought falafel, cooled
• 2 cups mixed greens (lettuce, arugula, spinach)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. On a large plate or platter, arrange the mixed greens, cucumber, red onion, tomatoes, and olives.
2. Place the falafel on top of the salad.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
4. Drizzle the tahini dressing over the salad and falafel.
5. Serve immediately or chill for 15 minutes before serving.

This salad is a perfect blend of textures and flavors, from the crispy falafel to the fresh vegetables and rich tahini dressing.

It’s hearty enough to be a full meal but light enough to enjoy in the heat of summer. Pair it with a cold glass of iced lemonade or cucumber water for a refreshing touch.

Cucumber and Feta Salad Plate

This simple yet flavorful cold plate features the coolness of cucumber paired with the tanginess of feta cheese.

A burst of fresh mint and a tangy dressing make this a perfect light dish for lunch or as a side to a summer dinner.

Ingredients:

• 2 cups cucumber, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey or sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumber, feta cheese, red onion, and fresh mint.
2. In a separate small bowl, whisk together olive oil, vinegar, honey, salt, and pepper until the dressing is well emulsified.
3. Pour the dressing over the cucumber mixture and toss gently.
4. Serve chilled or let it sit in the fridge for 10–15 minutes for the flavors to meld.

This crisp, refreshing salad is ideal for hot days, offering a light and satisfying combination of flavors.

The feta adds richness, while the mint provides a refreshing herbal note. Pair with grilled meats or serve as a cool, hydrating snack.

Avocado & Tuna Tartare Plate

This light and flavorful cold plate is an elevated take on traditional tuna tartare, featuring ripe avocado as the base.

It’s perfect as a fresh appetizer or a light meal on its own, with a zesty dressing to tie it all together.

Ingredients:

• 1 can (5 oz) tuna in water or oil, drained
• 1 ripe avocado, diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp lime juice
• 1/2 tsp grated ginger
• 1 tbsp green onions, chopped
• 1 tsp sesame seeds
• Optional: a dash of hot sauce for heat

Instructions:

1. In a bowl, combine tuna, avocado, soy sauce, sesame oil, lime juice, and grated ginger.
2. Gently mix until all ingredients are well combined, being careful not to mash the avocado too much.
3. Garnish with green onions and sesame seeds. Add a dash of hot sauce if desired.
4. Serve immediately, or chill for a few minutes before serving.

This dish is light yet rich, with the creamy avocado complementing the savory tuna and the tangy, slightly spicy dressing.

It’s a perfect, no-cook option for a hot summer day and pairs wonderfully with crisp white wine or a cold beer.

Watermelon, Feta, and Arugula Salad Plate

A refreshing and vibrant salad that combines the sweet juiciness of watermelon with the saltiness of feta cheese and the peppery bite of arugula.

This cold plate is a feast for both the eyes and the taste buds, offering a balance of flavors that’s ideal for summer.

Ingredients:

• 2 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1 cup arugula
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. On a large plate, arrange the watermelon cubes and arugula.
2. Scatter the crumbled feta and red onion over the salad.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper, then toss gently to combine.
5. Serve immediately or refrigerate for 10–15 minutes for a more refreshing experience.

This cold plate is as refreshing as it is flavorful, with the sweet watermelon and tangy feta pairing perfectly with the arugula’s peppery notes.

It’s a great addition to any summer meal or a stand-alone dish to enjoy while relaxing outdoors.

Chilled Mediterranean Orzo Salad Plate

This Mediterranean-inspired cold plate features orzo pasta tossed with colorful vegetables, fresh herbs, and tangy feta cheese.

It’s a light yet satisfying dish that can be enjoyed as a main course or a side, perfect for summer picnics or potlucks.

Ingredients:

• 1 cup orzo pasta, cooked and cooled
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions:

1. In a large bowl, combine cooked orzo, cherry tomatoes, olives, cucumber, red onion, and feta.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh basil before serving.
5. Serve chilled for the best flavor.

This refreshing pasta salad is packed with Mediterranean flavors, from briny olives and feta to zesty red wine vinegar.

It’s perfect for a summer gathering or as a meal prep dish that keeps well in the fridge.

Cold Spicy Mango & Avocado Salad Plate

A vibrant, tangy cold plate that combines the sweet heat of mango with creamy avocado.

A light, zesty dressing adds a refreshing kick, making this plate perfect for a hot summer day or as a unique side dish at your next barbecue.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1 small red chili, finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp honey or agave syrup
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine diced mango, avocado, red chili (if using), and fresh cilantro.
2. In a separate bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the mango and avocado mixture and toss gently to coat.
4. Serve immediately or chill for 15-20 minutes to allow the flavors to develop.

This plate is sweet, spicy, and creamy—everything you need for a refreshing summer dish.

The combination of mango and avocado is irresistible, while the dressing brings it all together with a citrusy kick.

Roast Beef and Horseradish Cream Plate

For a savory and satisfying cold plate, try this combination of tender roast beef with a zesty horseradish cream sauce.

Paired with crisp vegetables and served on a platter, this dish makes for a great summer lunch or light dinner.

Ingredients:

• 6–8 slices of roast beef (deli-style or homemade)
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/4 cup fresh chives, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup radishes, thinly sliced
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper to create the horseradish cream sauce.
2. Arrange the roast beef slices on a large plate or platter.
3. Spoon the horseradish cream sauce in small dollops over the beef or serve it on the side.
4. Arrange the cherry tomatoes, cucumber, and radishes around the beef.
5. Garnish with fresh chives before serving.

This cold plate is bold, savory, and satisfying.

The horseradish cream adds a tangy kick that pairs perfectly with the tender roast beef. Serve with a crusty loaf of bread or crackers for a complete meal.

Chilled Shrimp and Avocado Rice Paper Rolls Plate

These light and fresh rice paper rolls filled with shrimp, avocado, and crunchy vegetables make for a refreshing and healthy cold plate.

Paired with a tangy dipping sauce, they’re perfect for a light lunch or an appetizer for summer gatherings.

Ingredients:

• 8 large cooked shrimp, peeled and deveined
• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 1/2 red bell pepper, thinly sliced
• 1 cup shredded lettuce or cabbage
• 8 rice paper wrappers
• Fresh mint and cilantro leaves (optional)

For the dipping sauce:

• 3 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili garlic sauce (optional)

Instructions:

1. Prepare the dipping sauce by whisking together hoisin sauce, rice vinegar, soy sauce, sesame oil, and chili garlic sauce in a small bowl. Set aside.
2. To assemble the rolls, fill a shallow dish with warm water and dip each rice paper wrapper into the water for about 5 seconds, just until softened.
3. Lay the softened rice paper flat on a clean surface. Place shrimp, avocado slices, cucumber, bell pepper, and lettuce in the center of the wrapper.
4. Carefully fold the sides of the rice paper over the filling, then roll tightly to form a cylinder.
5. Serve the rice paper rolls chilled with the dipping sauce on the side.

These shrimp and avocado rice paper rolls are cool and refreshing, with a delightful crunch and a balance of flavors.

They make a perfect dish for a hot summer day and are easy to prepare ahead of time for a casual summer meal.

Chilled Couscous and Roasted Vegetable Salad Plate

A versatile and hearty cold plate, this couscous salad features roasted vegetables, feta, and fresh herbs.

The tangy lemon dressing ties everything together, making it an ideal side dish or a light, satisfying meal.

Ingredients:

• 1 cup couscous, cooked and cooled
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or mint for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place diced zucchini, bell pepper, and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until the vegetables are tender and slightly caramelized.
2. In a large mixing bowl, combine the cooled couscous, roasted vegetables, cucumber, and feta.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Garnish with fresh parsley or mint before serving.

This couscous salad is flavorful and satisfying with roasted vegetables that add a sweet, caramelized note to the dish.

It’s a great option for meal prepping, as it holds well in the fridge for a few days, making it perfect for work lunches or picnics.

Tomato, Basil, and Burrata Salad Plate

This cold plate is a perfect summer dish, highlighting the freshness of ripe tomatoes, creamy burrata cheese, and fragrant basil.

Drizzled with olive oil and balsamic glaze, it’s a simple, elegant dish that requires little effort but delivers big flavor.

Ingredients:

• 3-4 ripe tomatoes, sliced
• 1 ball of burrata cheese
• Fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze or balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes on a serving plate, slightly overlapping.
2. Tear the burrata into chunks and place them on top of the tomatoes.
3. Scatter fresh basil leaves around the plate.
4. Drizzle with olive oil and balsamic glaze.
5. Season with salt and pepper, then serve immediately.

This dish is the epitome of summer simplicity.

The creamy burrata pairs wonderfully with the juicy tomatoes, while the fragrant basil and sweet-tart balsamic glaze elevate the flavors. It’s a light, indulgent plate that’s perfect as a starter or a side.

Chilled Roasted Beet and Goat Cheese Salad Plate

This vibrant, earthy salad combines sweet roasted beets with creamy goat cheese, offering a delightful contrast of flavors.

Topped with fresh herbs and a tangy vinaigrette, it’s a perfect light dish for a hot summer day.

Ingredients:

• 3 medium roasted beets, peeled and sliced
• 1/4 cup crumbled goat cheese
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Arrange the roasted beet slices on a plate, overlapping them in a circular pattern.
2. Scatter mixed greens and crumbled goat cheese over the beets.
3. Sprinkle the toasted walnuts over the top.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Drizzle the vinaigrette over the salad and garnish with fresh herbs.

This salad is a beautiful balance of earthy, creamy, and crunchy elements, making it a refreshing yet satisfying dish.

The roasted beets’ sweetness pairs perfectly with the tangy goat cheese, and the walnuts add a wonderful crunch. It’s ideal for a light lunch or as a side dish.

Crispy Chickpea and Avocado Salad Plate

Packed with protein and healthy fats, this hearty yet refreshing salad is an excellent choice for a quick and nutritious summer meal.

The crispy chickpeas add texture and flavor, while the creamy avocado complements the fresh vegetables perfectly.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, until crispy.
3. While the chickpeas are roasting, prepare the salad by combining avocado, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl.
4. Once the chickpeas are done, let them cool slightly before adding them to the salad.
5. Drizzle with lemon juice and olive oil, then toss gently to combine.

This salad is satisfying and full of flavor, with crispy chickpeas adding crunch and spice to the creamy avocado and fresh vegetables.

It’s a filling yet refreshing meal that’s perfect for warm weather.

Cold Thai Noodle Salad Plate

A zesty, tangy Thai-inspired salad with rice noodles, colorful veggies, and a flavorful peanut dressing.

This cold plate brings the vibrant flavors of Thai cuisine to your table and is an excellent choice for a refreshing, light meal.

Ingredients:

• 1 cup rice noodles, cooked and cooled
• 1/2 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tbsp chopped peanuts (optional)

For the dressing:

• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey or sugar
• 1 tsp sesame oil
• 1 tsp chili garlic sauce (optional)

Instructions:

1. In a large mixing bowl, combine the cooled rice noodles, shredded carrots, bell pepper, cucumber, and cilantro.
2. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and chili garlic sauce (if using).
3. Pour the dressing over the noodles and vegetables, and toss well to coat.
4. Garnish with chopped peanuts for extra crunch and serve immediately.

This Thai noodle salad is a perfect combination of textures and flavors, from the crisp vegetables to the creamy peanut dressing.

The spice from the chili garlic sauce adds a kick, while the peanuts bring an extra layer of crunch.

Chilled Chicken Caesar Salad Plate

A lightened-up version of the classic Caesar salad, this chilled chicken Caesar plate is perfect for a summer lunch or dinner.

The grilled chicken provides protein, while the cool lettuce and crunchy croutons create the perfect balance. A creamy dressing ties it all together.

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/2 cup croutons
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

For the Caesar dressing:

• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together all the dressing ingredients: Greek yogurt, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper.
2. In a large bowl, toss the chopped romaine lettuce with olive oil, lemon juice, salt, and pepper.
3. Top the lettuce with grilled chicken slices, croutons, grated Parmesan, and the Caesar dressing.
4. Toss gently to combine and serve chilled.

This chilled Caesar salad is a lighter, refreshing take on the classic.

The grilled chicken adds heartiness, while the dressing is creamy without being heavy. It’s perfect for a healthy lunch or dinner on a warm summer day.

Cantaloupe and Prosciutto Salad Plate

A simple yet elegant cold plate, this dish combines sweet cantaloupe with savory prosciutto for a delightful balance of flavors.

Topped with fresh arugula and a drizzle of balsamic glaze, it’s a perfect appetizer or light summer meal.

Ingredients:

• 1 small cantaloupe, peeled and sliced
• 6–8 slices of prosciutto
• 2 cups arugula
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Arrange the cantaloupe slices on a large plate or platter.
2. Drape the prosciutto over the cantaloupe slices.
3. Scatter arugula around the plate and drizzle with olive oil and balsamic glaze.
4. Garnish with fresh basil leaves and season with a pinch of salt and pepper.
5. Serve immediately or chill for a few minutes before serving.

This plate is the perfect combination of sweet and savory, with the saltiness of prosciutto enhancing the natural sweetness of the cantaloupe.

The peppery arugula and tangy balsamic glaze round out the dish for a light and elegant summer meal.

Chilled Spicy Tofu and Vegetable Salad Plate

A refreshing yet bold dish, this chilled tofu and vegetable salad combines crispy tofu with crunchy veggies and a spicy dressing.

It’s an ideal choice for those seeking a vegetarian or vegan-friendly cold plate that’s both satisfying and full of flavor.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 carrot, julienned
• 1/2 cucumber, sliced
• 1/2 red bell pepper, thinly sliced
• 2 tbsp sesame seeds
• 2 tbsp chopped green onions
• 1 tbsp fresh cilantro (optional)

For the spicy dressing:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp chili paste or sriracha (adjust to taste)
• 1 tsp grated ginger

Instructions:

1. In a pan, heat a little oil over medium-high heat and cook the cubed tofu until golden and crispy, about 5–7 minutes. Let it cool completely.
2. In a large bowl, combine the cooled tofu, carrot, cucumber, and bell pepper.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, chili paste, and grated ginger to make the dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. Garnish with sesame seeds, green onions, and cilantro before serving.

This tofu salad is light, refreshing, and packed with flavor.

The crispy tofu pairs perfectly with the crunchy vegetables, and the spicy dressing gives the dish an exciting kick. It’s a great option for a protein-packed, vegan-friendly meal.