25+ Delicious Summer Cold Salad Recipes to Keep You Cool and Satisfied

Summer is here, and with it comes the desire for lighter, cooler meals that still satisfy the taste buds and nourish the body.

When temperatures rise, there’s nothing more refreshing than digging into a chilled, flavorful salad packed with fresh, seasonal ingredients.

Whether you’re hosting a barbecue, packing a picnic, or simply looking for a quick and easy meal, cold salads are the perfect choice.

From vibrant veggie-packed bowls to protein-rich salads, the options are endless!

In this blog, we’ve curated a list of over 25+ summer cold salad recipes that are perfect for any occasion.

These salads feature bright, bold flavors and are made with fresh ingredients that will help you stay cool and energized all season long.

So, get ready to discover new favorites and get inspired to create the perfect salad for your summer spread!

25+ Delicious Summer Cold Salad Recipes to Keep You Cool and Satisfied

There’s no better way to enjoy the warm summer months than with a variety of fresh, cold salads that combine vibrant flavors, colorful ingredients, and endless possibilities.

Whether you prefer something light and citrusy, hearty with grains, or a tangy blend of fruits and veggies, these 25+ summer cold salad recipes will help you stay refreshed, satisfied, and nourished all season long.

So, gather your fresh produce, get creative in the kitchen, and let these salads be the star of your summer meals.

Watermelon, Cucumber & Feta Salad

Nothing says summer like watermelon, and this vibrant salad pairs it with crisp cucumber, tangy feta cheese, and fresh mint for a dish that’s as cooling as it is flavorful.

It’s the kind of salad you want to bring to a picnic or serve at a backyard barbecue—it’s easy to make, visually stunning, and bursting with juicy freshness.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 large cucumber, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine watermelon cubes and cucumber slices.
2. Drizzle with lime juice and olive oil, then gently toss.
3. Add crumbled feta and mint, then toss once more just to combine.
4. Season with a pinch of salt and freshly cracked pepper.
5. Chill for 15–20 minutes before serving for the best flavor.

This salad is sweet, salty, and refreshing all at once—the perfect palate cleanser or side dish on a hot day.

The ingredients are simple, but when combined, they create a gourmet-like experience that’s hard to resist.

Southwest Black Bean & Corn Salad

This hearty cold salad brings bold, zesty flavors with every bite.

Packed with protein-rich black beans, sweet corn, and colorful bell peppers, it’s a satisfying and nutritious option that works as a side dish or a light vegetarian main. It’s also perfect for meal prep—it gets even better after a day in the fridge!

Ingredients:

• 1 can black beans, rinsed and drained
• 1½ cups cooked corn (fresh or frozen and thawed)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• ½ cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine black beans, corn, bell pepper, onion, tomatoes, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss to coat evenly.
4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

This salad is a flavor-packed, vibrant addition to any summer spread. It’s versatile enough to be scooped with tortilla chips or spooned over a bed of greens.

Either way, it’s a delicious way to fuel up on wholesome ingredients.

Asian Noodle Salad with Sesame-Ginger Dressing

If you’re craving something with a little crunch and a lot of flavor, this cold noodle salad is just the ticket.

The tangy sesame-ginger dressing pairs perfectly with tender noodles and crisp veggies, making it a cooling and energizing summer meal that’s light yet satisfying.

Ingredients:

• 8 oz rice noodles or thin spaghetti, cooked and cooled
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 red bell pepper, julienned
• 2 green onions, sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp toasted sesame seeds

For the dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 small garlic clove, minced
• Optional: a pinch of red pepper flakes

Instructions:

1. Cook the noodles according to package instructions, rinse under cold water, and drain well.
2. In a large bowl, combine noodles, carrots, cabbage, bell pepper, green onions, and cilantro.
3. In a small bowl or jar, whisk together all the dressing ingredients until well blended.
4. Pour dressing over the salad and toss to coat evenly.
5. Sprinkle with sesame seeds before serving.

This salad brings the umami punch of Asian flavors into a chilled, slurpable dish.

Great for lunch or as a side with grilled meats or tofu, it’s a fun and flavorful way to beat the heat.

Strawberry Spinach & Goat Cheese Salad

This elegant yet simple salad highlights the natural sweetness of strawberries paired with creamy goat cheese and a light balsamic vinaigrette.

It’s a summer classic that brings together texture, flavor, and visual appeal in every bite. Ideal for brunches, light lunches, or as a side for grilled meats.

Ingredients:

• 6 cups baby spinach leaves
• 1½ cups fresh strawberries, sliced
• ⅓ cup goat cheese, crumbled
• ¼ cup red onion, thinly sliced
• ¼ cup pecans or walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spinach, strawberries, red onion, and nuts.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Top with crumbled goat cheese just before serving.

This salad is bright, creamy, and a little crunchy—everything you want in a refreshing summer bite.

It’s quick to throw together and always leaves a lasting impression.

Mediterranean Chickpea Salad

Packed with protein and fresh veggies, this chickpea salad is a wholesome and vibrant dish with bold Mediterranean flavors.

Thanks to ingredients like Kalamata olives, cucumber, and lemon, it’s a tangy and satisfying cold salad perfect for picnics or easy weekday lunches.

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Combine chickpeas, tomatoes, cucumber, onion, olives, and parsley in a bowl.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
3. Pour dressing over the salad and toss to combine.
4. Add feta on top and serve chilled.

This salad is a no-fuss favorite that’s both hearty and light.

It can be made ahead and enjoyed over a few days, making it a smart option for meal planning or entertaining.

Cold Pasta Salad with Basil Pesto & Cherry Tomatoes

This chilled pasta salad is a flavor bomb thanks to fresh basil pesto and juicy cherry tomatoes.

Tossed with mozzarella pearls and finished with a sprinkle of pine nuts, it’s a classic Italian-inspired dish perfect for any summer gathering.

Ingredients:

• 8 oz rotini or bowtie pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls
• ⅓ cup basil pesto (store-bought or homemade)
• 2 tbsp toasted pine nuts
• Salt and black pepper to taste
• Optional: fresh basil leaves for garnish

Instructions:

1. Cook pasta, rinse under cold water, and drain thoroughly.
2. In a large bowl, combine pasta, cherry tomatoes, mozzarella, and pesto.
3. Toss until everything is well coated.
4. Sprinkle pine nuts over the top and season with salt and pepper.
5. Garnish with extra basil if desired and serve chilled.

Creamy, herbaceous, and totally refreshing, this pasta salad brings comfort and freshness together in the best way.

It’s just as great served at a potluck as it is eaten cold right out of the fridge.

Avocado & Mango Salad with Lime Dressing

This tropical-inspired salad combines creamy avocado with the sweetness of ripe mango, complemented by a tangy lime dressing.

It’s light, vibrant, and perfect for those days when you want something refreshing and packed with flavor, making it ideal for a quick snack or side dish.

Ingredients:

• 2 ripe avocados, cubed
• 1 large mango, peeled and diced
• ½ red onion, thinly sliced
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine avocado, mango, onion, bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and gently toss to combine.

This salad is like a taste of summer in every bite—sweet, savory, and slightly tangy, with creamy avocado and juicy mango.

It’s perfect as a light meal or a colorful side dish for barbecues and picnics.

Cabbage & Apple Slaw with Apple Cider Vinegar Dressing

For something crunchy and tangy, this cabbage and apple slaw is a refreshing and healthy choice.

The crisp cabbage and sweet apples pair beautifully with the zesty apple cider vinegar dressing, making this salad a great addition to any summer meal.

Ingredients:

• 4 cups shredded green cabbage
• 2 apples, julienned (preferably a tart variety like Granny Smith)
• 1 small carrot, grated
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cabbage, apples, carrot, onion, and parsley.
2. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss until evenly coated.
4. Let the slaw sit for about 10–15 minutes before serving for the best flavor.

This slaw is a perfect balance of sweet, tart, and crunchy, with a touch of savory from the apple cider vinegar dressing.

It pairs wonderfully with grilled meats or as a fresh and healthy snack on its own.

Thai-Inspired Spicy Cucumber Salad

This cool and spicy Thai-inspired cucumber salad brings together the perfect combination of crunchy cucumber, fresh herbs, and a bold, tangy dressing with a hint of heat.

It’s quick to make and packs a flavorful punch—ideal for hot days when you want something both refreshing and exciting.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 red chili, finely chopped (seeds removed for less heat)
• 2 tbsp rice vinegar
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tbsp fresh cilantro, chopped
• 1 tbsp roasted peanuts, crushed
• Salt to taste

Instructions:

1. Place cucumber slices in a large bowl.
2. In a small bowl, whisk together rice vinegar, fish sauce, brown sugar, sesame oil, and chopped chili until the sugar dissolves.
3. Pour the dressing over the cucumbers and toss gently.
4. Garnish with fresh cilantro and crushed peanuts.

This salad is a perfect balance of flavors—tangy, sweet, spicy, and savory.

It’s a great side dish for grilled meats or a refreshing snack to cool you down during the summer heat.

Greek Orzo Salad

This Mediterranean-inspired orzo salad is packed with veggies, olives, and feta, tossed with a simple lemon-oregano dressing.

It’s easy to make, colorful, and satisfying—ideal for summer picnics, barbecues, or as a light lunch.

Ingredients:

• 8 oz orzo pasta, cooked and cooled
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ½ cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine orzo, cucumber, tomatoes, olives, onion, feta, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This Greek-inspired salad is hearty yet light, with a fresh, tangy flavor that pairs perfectly with grilled meats or seafood.

It’s also great as a stand-alone dish for a vegetarian meal.

Sweet Potato & Black Bean Salad

This nutrient-packed salad combines the earthy sweetness of roasted sweet potatoes with protein-rich black beans and a zesty lime dressing.

It’s a perfect balance of sweet and savory, making it a filling and satisfying salad for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until tender, flipping halfway through.
2. In a large bowl, combine roasted sweet potatoes, black beans, red bell pepper, onion, avocado, and cilantro.
3. In a small bowl, whisk together lime juice, remaining olive oil, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine.

This hearty salad is a great combination of textures, from the tender sweet potatoes to the creamy avocado and crunchy bell pepper.

It’s filling, flavorful, and perfect for a light but satisfying summer meal.

Caprese Salad with Balsamic Glaze

This classic Italian salad is simple but full of flavor.

With ripe tomatoes, fresh mozzarella, and basil, drizzled with a balsamic glaze, it’s a refreshing and satisfying option for any summer meal. It’s also a beautiful salad to present at gatherings with its vibrant colors.

Ingredients:

• 3 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• ¼ cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. On a large platter, arrange alternating slices of tomato and mozzarella in a circular pattern.
2. Tuck fresh basil leaves between the slices.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad just before serving.

This Caprese salad is light, fresh, and bursting with flavor.

The combination of sweet tomatoes, creamy mozzarella, and aromatic basil is always a crowd-pleaser, especially when paired with a drizzle of tangy balsamic glaze.

Roasted Beet & Goat Cheese Salad

This hearty and visually striking salad pairs earthy roasted beets with creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette.

It’s a great side salad for your summer dinners or an elegant starter for a special occasion.

Ingredients:

• 4 medium beets, roasted and peeled, cut into wedges
• 4 cups mixed greens (such as arugula or spinach)
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes to 1 hour, or until tender. Let cool, then peel and cut into wedges.
2. In a large bowl, toss together the mixed greens, roasted beets, goat cheese, and walnuts.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently before serving.

This salad is the perfect combination of rich, earthy flavors with a touch of sweetness from the beets and a creamy tang from the goat cheese.

It’s a stunning and satisfying addition to any meal.

Zucchini & Corn Salad with Feta

This fresh and summery salad uses crisp zucchini, sweet corn, and tangy feta, all tossed with a zesty lemon dressing.

It’s light, yet filling, and has all the right flavors for a refreshing side dish or light main course.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 cup fresh corn kernels (or thawed frozen corn)
• ½ cup crumbled feta cheese
• 1 red bell pepper, diced
• 2 tbsp fresh basil, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine zucchini slices, corn, bell pepper, and feta cheese.
2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with chopped fresh basil before serving.

This salad is light and refreshing, with a perfect balance of crunch from the zucchini and sweetness from the corn, all tied together with a creamy feta and bright lemony dressing.

Cucumber, Tomato, and Red Onion Salad with Dill

This cool, tangy cucumber salad with tomatoes, red onion, and fresh dill is perfect for those hot summer days.

The combination of vinegar and fresh herbs adds a refreshing bite, while the cucumbers keep everything light and crisp.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 pint cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ¼ cup fresh dill, chopped
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumbers, cherry tomatoes, and red onion.
2. In a small bowl, whisk together white wine vinegar, olive oil, sugar, salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat.
4. Garnish with fresh dill and serve chilled.

This salad is light, crisp, and full of refreshing flavors. It’s easy to throw together and makes the perfect accompaniment to any grilled or roasted dishes.

The dill gives it an extra punch of freshness that makes it stand out!

Cantaloupe & Prosciutto Salad

This delightful salad combines the sweetness of ripe cantaloupe with the savory richness of prosciutto, making it the perfect light and sophisticated summer dish.

It’s a fresh and savory combination that’s incredibly easy to prepare and always impresses guests.

Ingredients:

• 4 cups cantaloupe, cubed or scooped into balls
• 6 slices prosciutto, torn into pieces
• ¼ cup fresh mint leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine cantaloupe, torn prosciutto, and chopped mint leaves.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for a few minutes to chill before serving.

This salad is a perfect balance of sweet and savory flavors, with the melon’s juiciness and the prosciutto’s saltiness playing off each other beautifully.

It’s refreshing, simple, and an excellent starter for any meal.

Asian Cabbage & Carrot Slaw

This crunchy slaw is a wonderful combination of cabbage, carrots, and a tangy sesame-ginger dressing that gives it an Asian-inspired twist.

It’s perfect for summer barbecues, tacos, or just as a light, healthy snack.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 2 medium carrots, julienned or grated
• ¼ cup green onions, sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp soy sauce or tamari (for gluten-free version)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 garlic clove, minced

Instructions:

1. In a large bowl, combine shredded cabbage, carrots, green onions, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. Pour the dressing over the slaw and toss to coat.
4. Chill for 20–30 minutes before serving to allow the flavors to meld.

This slaw is tangy, savory, and has a perfect crunch, making it an ideal addition to your summer meals or as a side for grilled dishes.

It’s light, refreshing, and packed with vibrant flavors.

Tomato & Avocado Salad with Lime Vinaigrette

Simple yet delicious, this fresh tomato and avocado salad is enhanced by a tangy lime vinaigrette.

It’s bright, creamy, and bursting with summer flavors—ideal for a light meal or as a side to any grilled protein.

Ingredients:

• 2 large tomatoes, chopped
• 2 ripe avocados, diced
• ½ small red onion, finely sliced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine tomatoes, avocado, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the lime vinaigrette over the salad and toss gently.
4. Serve immediately, or refrigerate for 15–20 minutes to allow the flavors to develop.

This salad is refreshing and full of bright flavors.

The creamy avocado balances out the tangy lime dressing, making it the perfect side dish for any summer meal or a light standalone lunch.

Grilled Peach & Burrata Salad

This salad combines the smoky sweetness of grilled peaches with the creamy richness of burrata cheese.

Tossed with arugula and finished with a drizzle of honey and balsamic glaze, it’s a perfect salad for warm summer nights.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 4 cups arugula
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium heat. Brush peach halves with olive oil and grill for 2-3 minutes on each side until slightly charred and softened.
2. On a serving platter, arrange the grilled peaches, torn burrata, and fresh arugula.
3. Drizzle honey and balsamic glaze over the salad.
4. Season with salt and pepper and serve immediately.

This salad is a delightful balance of sweet, savory, and creamy—perfect for impressing guests or enjoying as a light meal during the warmer months.

Watermelon, Feta, and Mint Salad

This refreshing summer salad is packed with juicy watermelon, salty feta, and fragrant mint.

It’s quick to make and bursting with cool, crisp flavors—ideal for cooling down on a hot summer day.

Ingredients:

• 4 cups watermelon, cubed
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, feta, and mint.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with a pinch of salt and pepper, and serve chilled.

This salad is a perfect balance of sweet, salty, and refreshing flavors, making it a great side dish for BBQs, picnics, or a light summer meal.

The mint adds an extra layer of coolness and complexity to the sweetness of the watermelon.

Roasted Cauliflower & Chickpea Salad

This hearty, flavor-packed salad is filled with roasted cauliflower and crispy chickpeas, making it a filling and satisfying dish.

The spices and tahini dressing bring warmth and depth, while fresh parsley adds a burst of color and freshness.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (more as needed)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25–30 minutes, or until the cauliflower is golden and crispy, stirring halfway through.
3. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Add more water if necessary to reach your desired dressing consistency.
4. Toss the roasted cauliflower and chickpeas with the tahini dressing, then garnish with chopped parsley before serving.

This roasted vegetable salad is full of bold, smoky flavors with a creamy tahini dressing that pulls everything together.

It’s hearty enough for a main dish or a satisfying side, and it’s a great way to use up cauliflower in a fresh and flavorful way.

Quinoa & Roasted Vegetable Salad

This protein-packed salad combines quinoa with a variety of roasted vegetables like sweet potatoes, bell peppers, and zucchini.

Tossed with a tangy lemon dressing, it’s a satisfying and nutritious salad that works perfectly as a light main dish or a side.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 medium sweet potato, peeled and diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp cumin
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato, zucchini, bell pepper, and onion with olive oil, cumin, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. In a large bowl, combine the cooked quinoa with the roasted vegetables and fresh parsley.
3. Drizzle with lemon juice and toss gently to combine.
4. Serve chilled or at room temperature.

This salad is hearty and satisfying while still feeling light and fresh.

The roasted vegetables add depth and flavor to the quinoa, and the lemon dressing ties it all together with a burst of freshness.

Spinach & Strawberry Salad with Poppy Seed Dressing

This sweet and tangy spinach and strawberry salad is a classic summer favorite.

The fresh strawberries, toasted almonds, and creamy poppy seed dressing make it the perfect side dish for barbecues, brunches, or light lunches.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• ¼ cup red onion, thinly sliced
• 2 tbsp poppy seeds

For the dressing:

• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, olive oil, salt, and pepper to make the dressing.
2. In a large bowl, toss spinach, strawberries, red onion, and toasted almonds.
3. Drizzle the dressing over the salad, add poppy seeds, and toss gently to combine.
4. Serve immediately.

This salad is a perfect balance of sweet, tangy, and crunchy, with the strawberries adding a refreshing burst of flavor and the dressing bringing everything together in a creamy, tangy way.

Avocado, Corn, and Black Bean Salad

This vibrant salad is packed with creamy avocado, sweet corn, and protein-rich black beans.

Tossed with a zesty lime dressing, it’s a refreshing and filling option for a summer meal or as a side to grilled meats.

Ingredients:

• 2 avocados, diced
• 1 cup fresh corn kernels (or thawed frozen corn)
• 1 can black beans, drained and rinsed
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• ¼ cup cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced avocado, corn, black beans, red onion, bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

This salad is fresh, creamy, and tangy, with a lovely combination of textures from the crunchy corn and smooth avocado.

It’s perfect as a standalone dish or paired with tacos, grilled chicken, or fish.