29+ Easy and Healthy Summer Green Salad Recipes to Try This Season

As the days get warmer and the sun shines brighter, it’s the perfect time to embrace the vibrant, fresh flavors of summer with a variety of green salads.

Whether you’re looking for something light and refreshing to accompany your summer BBQs, or you need a wholesome, nutritious meal to beat the heat, summer green salads are the ideal choice.

Packed with fresh vegetables, juicy fruits, and crisp greens, these salads offer a perfect balance of textures and flavors, making them a go-to dish for the summer months.

In this blog post, we’ve rounded up 29+ summer green salad recipes that are not only healthy but also bursting with flavor.

From vibrant vegetable-packed mixes to fruity creations that make the most of the season’s bounty, there’s something for everyone.

So, whether you’re hosting a party, meal-prepping for the week, or just craving something light and delicious, these salad recipes will add variety to your summer meals and keep you feeling satisfied all season long.

29+ Easy and Healthy Summer Green Salad Recipes to Try This Season

Summer is the perfect time to embrace a lighter, healthier approach to eating, and these 29+ summer green salad recipes are a great way to do just that.

From zesty citrus dressings to creamy avocado additions, there’s no shortage of ways to customize your salad to suit your tastes.

These recipes are simple to prepare, yet packed with bold flavors that will elevate any meal.

Whether you’re serving them at a barbecue, as a quick lunch, or as a side dish for a weeknight dinner, these salads will quickly become a staple in your summer recipe rotation.

So, next time you’re in need of a fresh, satisfying meal, consider one of these summer green salad recipes for a burst of flavor and nutrients.

Citrus Avocado Summer Greens Salad

Bright, juicy citrus paired with creamy avocado creates a zesty and refreshing combination, perfect for hot summer days. This salad is loaded with antioxidants and healthy fats, making it as nutritious as it is delicious. A light citrus vinaigrette ties it all together with a burst of flavor.

Ingredients:

• 5 cups mixed baby greens (arugula, spinach, baby kale)
• 1 ripe avocado, sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• ¼ red onion, thinly sliced
• 2 tablespoons toasted sunflower seeds

Citrus Vinaigrette

• Juice of ½ orange
• Juice of ½ lemon
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, avocado, citrus segments, and red onion.
2. In a small bowl, whisk together the vinaigrette ingredients until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle sunflower seeds on top just before serving.

This salad brings a sunny vibrancy to the table and balances creamy textures with bright, tart fruit.

It’s an ideal starter for outdoor brunches or a light side for grilled mains.

Grilled Peach & Goat Cheese Green Salad

This elegant salad features the sweet smokiness of grilled peaches paired with creamy goat cheese and crunchy walnuts.

Served over a bed of tender greens and finished with a honey-balsamic dressing, it’s a stunning centerpiece for any summer gathering.

Ingredients:

• 4 cups baby spinach
• 2 ripe peaches, halved and pitted
• 3 oz goat cheese, crumbled
• ¼ cup walnuts, lightly toasted
• 1 tablespoon olive oil (for grilling)

Honey-Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes or until grill marks appear. Slice once cooled.
2. Arrange spinach on a platter or in a large bowl.
3. Top with grilled peach slices, goat cheese, and walnuts.
4. Whisk dressing ingredients together in a small bowl, then drizzle over salad and serve immediately.

This salad is a celebration of summer’s bounty.

The caramelized peaches add warmth and depth, contrasting beautifully with the tangy goat cheese and crisp greens—perfect for entertaining or treating yourself to a gourmet moment.

Cucumber, Mint & Feta Garden Salad

Cool, crisp, and incredibly refreshing, this cucumber-based green salad is a hydrating summer favorite.

The addition of fresh mint and briny feta cheese creates a Mediterranean vibe that pairs well with light meals and backyard barbecues alike.

Ingredients:

• 4 cups romaine lettuce, chopped
• 1 large cucumber, thinly sliced
• ½ cup fresh mint leaves, torn
• ½ cup crumbled feta cheese
• 2 green onions, sliced

Lemon-Mint Dressing

• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the romaine, cucumber slices, mint, green onions, and feta.
2. In a small bowl, whisk together lemon juice, mustard, olive oil, salt, and pepper.
3. Pour dressing over the salad and toss gently to combine.
4. Chill for 10 minutes before serving for extra freshness.

This salad is a cooling oasis on hot summer afternoons.

The interplay of mint and lemon brings a light and breezy touch, while feta adds the perfect salty kick. It’s a crisp, satisfying dish that embodies the spirit of summer simplicity.

Mediterranean Chickpea Salad

This Mediterranean-inspired salad is hearty yet refreshing, featuring nutrient-rich chickpeas, crisp vegetables, and tangy feta.

The combination of olive oil, lemon, and herbs gives it a zesty and satisfying flavor profile that is perfect for summer picnics or as a light lunch.

Ingredients:

• 4 cups mixed greens (arugula, spinach, romaine)
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Lemon-Olive Oil Dressing

• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, chickpeas, cucumber, tomatoes, onion, olives, and feta.
2. In a small bowl, whisk together the dressing ingredients until well emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with fresh parsley before serving.

This salad is packed with protein, fiber, and healthy fats, making it both satisfying and energizing.

It’s great for meal prepping, as the flavors deepen after sitting for a few hours, making it even more flavorful.

Watermelon & Cucumber Salad with Lime Dressing

A super hydrating and cooling salad, this watermelon and cucumber combination is perfect for the hottest summer days.

With a hint of lime and a sprinkle of fresh herbs, it’s light, refreshing, and incredibly flavorful.

Ingredients:

• 4 cups baby arugula
• 2 cups watermelon, cubed
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro, chopped

Lime Dressing

• Juice of 2 limes
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the arugula, watermelon cubes, cucumber slices, red onion, basil, and cilantro.
2. In a separate bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately, garnished with extra herbs if desired.

This vibrant salad is an explosion of summer flavors with every bite.

The combination of watermelon and cucumber is not only refreshing but also provides natural hydration. It’s the ideal salad for a hot afternoon or a light side dish for grilled meats.

Grilled Corn & Tomato Salad with Avocado

Sweet grilled corn and juicy tomatoes take center stage in this flavorful summer salad.

Topped with creamy avocado and tossed in a tangy cilantro-lime dressing, it’s a crowd-pleaser that’s both hearty and fresh.

Ingredients:

• 4 cups mixed greens (baby spinach, arugula, and romaine)
• 2 ears of corn, husked and grilled
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 2 tablespoons red onion, finely diced
• ¼ cup fresh cilantro, chopped

Cilantro-Lime Dressing

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Grill the corn over medium-high heat for 6-8 minutes until charred. Let it cool before slicing off the kernels.
2. In a large bowl, combine the mixed greens, grilled corn, cherry tomatoes, avocado, red onion, and cilantro.
3. Whisk together the dressing ingredients in a small bowl and drizzle over the salad.
4. Toss gently to combine and serve immediately.

This salad is packed with vibrant flavors, from the sweet grilled corn to the creamy avocado and the zesty cilantro-lime dressing.

It’s perfect for summer BBQs, picnics, or as a side for any grilled meal.

Roasted Beet & Goat Cheese Salad

This colorful and earthy salad is a celebration of roasted beets, creamy goat cheese, and crunchy walnuts. The sweet beets balance perfectly with the tangy cheese, while the walnuts add a delightful crunch.

Tossed with fresh greens and a balsamic vinaigrette, this salad is a beautiful and nutrient-packed option.

Ingredients:

• 4 cups mixed greens (arugula, spinach, and baby kale)
• 2 medium beets, roasted and sliced
• 3 oz goat cheese, crumbled
• ¼ cup toasted walnuts
• 2 tablespoons fresh parsley, chopped

Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender. Let them cool before peeling and slicing.
2. In a large salad bowl, combine the mixed greens, roasted beet slices, goat cheese, walnuts, and parsley.
3. In a small bowl, whisk together the balsamic vinaigrette ingredients until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for a bit to let the flavors meld.

This salad offers a rich combination of earthy, creamy, and crunchy textures, making it a standout dish.

It’s perfect for a light lunch or as an accompaniment to grilled meats.

Grilled Chicken & Strawberry Spinach Salad

This hearty salad features tender grilled chicken paired with sweet strawberries, creamy avocado, and fresh spinach.

The combination of flavors is elevated by a light honey-mustard dressing that complements the sweetness of the fruit and the savory chicken perfectly.

Ingredients:

• 4 cups fresh spinach
• 1 chicken breast, grilled and sliced
• 1 cup strawberries, hulled and sliced
• 1 avocado, sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons almonds, sliced or chopped

Honey-Mustard Dressing

• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until cooked through, about 5-6 minutes per side. Let it rest for a few minutes before slicing thinly.
2. In a large salad bowl, combine the spinach, strawberries, avocado, red onion, and almonds.
3. Whisk together the honey-mustard dressing ingredients in a small bowl.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with grilled chicken slices and serve immediately.

This salad is a perfect balance of savory and sweet, with the juicy strawberries and creamy avocado complementing the grilled chicken.

It’s great for a filling yet light meal and is perfect for a casual summer dinner.

Sweet Potato & Black Bean Salad with Lime Dressing

This hearty salad is a satisfying mix of roasted sweet potatoes, protein-packed black beans, and fresh greens, topped with a tangy lime dressing.

It’s full of flavor and has a wonderful texture contrast, with creamy avocado adding an extra layer of richness.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups mixed greens (arugula, spinach, or romaine)
• 1 avocado, diced
• ½ red onion, thinly sliced
• 1 tablespoon olive oil (for roasting)

Lime Dressing

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender and lightly caramelized.
2. In a large salad bowl, combine the roasted sweet potatoes, black beans, mixed greens, avocado, and red onion.
3. Whisk together the lime dressing ingredients in a small bowl until well combined.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for a more enhanced flavor.

This salad is perfect for those looking for a hearty, plant-based option.

The combination of sweet potatoes and black beans provides fiber and protein, while the lime dressing adds a bright, zesty finish. It’s a satisfying main course or an excellent side dish.

Grilled Zucchini & Quinoa Salad

This light yet filling salad brings together the smoky flavor of grilled zucchini, the nutty texture of quinoa, and the freshness of basil and lemon.

It’s a perfect option for a warm evening or as a side dish for your summer barbecue.

Ingredients:

• 4 cups mixed greens (spinach, arugula, or baby kale)
• 2 medium zucchinis, sliced lengthwise
• 1 cup cooked quinoa
• ½ cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• ¼ cup feta cheese, crumbled

Lemon Vinaigrette

• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side or until tender and charred.
2. In a large bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, and basil.
3. Slice the grilled zucchini and add it to the salad, along with the crumbled feta.
4. Whisk together the lemon vinaigrette ingredients and drizzle over the salad.
5. Toss gently and serve immediately.

This salad offers a wonderful balance of textures and flavors—from the smoky grilled zucchini to the light, fluffy quinoa and the creamy feta.

It’s a healthy, satisfying dish that’s perfect for any summer gathering.

Tropical Mango & Avocado Salad

A sweet and creamy tropical-inspired salad, this dish combines juicy mango, ripe avocado, and crunchy vegetables.

The cilantro-lime dressing enhances the bright flavors and makes this salad feel like a refreshing vacation in a bowl.

Ingredients:

• 4 cups mixed greens (baby spinach, arugula, or romaine)
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1 small cucumber, sliced
• ½ red bell pepper, thinly sliced
• ¼ cup fresh cilantro, chopped

Cilantro-Lime Dressing

• Juice of 1 lime
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, diced mango, avocado, cucumber, red bell pepper, and cilantro.
2. In a small bowl, whisk together the cilantro-lime dressing ingredients.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a few minutes before serving.

This tropical salad is bursting with vibrant colors and fresh flavors.

It’s a light, zesty, and creamy dish that pairs wonderfully with grilled fish, chicken, or even as a stand-alone dish for lunch. It’s an easy way to bring a taste of the tropics to your summer meals.

Spinach & Apple Pecan Salad

This simple yet elegant salad brings together the sweetness of crisp apples, the richness of toasted pecans, and the mild bitterness of fresh spinach.

Topped with a tangy maple-balsamic dressing, this salad is a satisfying and wholesome choice.

Ingredients:

• 4 cups fresh spinach
• 1 apple (Granny Smith or Honeycrisp), thinly sliced
• ¼ cup toasted pecans
• 2 tablespoons crumbled blue cheese (optional)
• ¼ red onion, thinly sliced

Maple-Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, apple slices, toasted pecans, blue cheese (if using), and red onion.
2. In a small bowl, whisk together the maple-balsamic dressing ingredients until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately, garnished with extra pecans and cheese if desired.

The sweet-tart apple slices paired with the crunchy pecans and rich blue cheese make this salad a wonderful combination of textures and flavors.

It’s perfect as a side dish for roasted meats or as a light lunch option that feels indulgent without being heavy.

Caprese Salad with Balsamic Glaze

This classic Italian salad is a perfect summer dish, combining the freshness of ripe tomatoes, creamy mozzarella, and fragrant basil.

The addition of a tangy balsamic glaze elevates the flavors, making it a refreshing and elegant option for any occasion.

Ingredients:

• 4 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• ¼ cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons balsamic glaze (store-bought or homemade)

Instructions:

1. Arrange the tomato and mozzarella slices in an alternating pattern on a platter or large salad bowl.
2. Tuck whole basil leaves in between the tomato and mozzarella slices.
3. Drizzle the olive oil over the salad and season with salt and pepper.
4. Finish with a generous drizzle of balsamic glaze for a touch of sweetness and acidity.
5. Serve immediately.

This Caprese salad is a simple yet stunning dish that’s full of flavor.

The freshness of the tomatoes and basil pairs perfectly with the creamy mozzarella, and the balsamic glaze adds a delightful sweetness. It’s a great appetizer, side dish, or light lunch.

Shrimp & Avocado Salad with Cilantro-Lime Dressing

Packed with protein and healthy fats, this shrimp and avocado salad is not only tasty but also incredibly satisfying.

The fresh cilantro-lime dressing gives it a bright, zesty flavor that pairs perfectly with the sweet shrimp and creamy avocado.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or romaine)
• 12 oz cooked shrimp, peeled and deveined
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

Cilantro-Lime Dressing

• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, shrimp, avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the cilantro-lime dressing ingredients.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately.

This salad is perfect for a light, flavorful meal. The shrimp adds a nice protein boost, while the creamy avocado and bright dressing give it a refreshing, satisfying taste.

It’s a great choice for a summer lunch or dinner, especially when paired with a chilled glass of white wine.

Spinach & Pomegranate Salad with Walnuts and Feta

This salad is a festive blend of spinach, pomegranate seeds, crunchy walnuts, and creamy feta, all tossed together with a tangy, citrusy vinaigrette.

It’s a sweet and savory dish that’s perfect for holiday gatherings, summer picnics, or as a refreshing side salad.

Ingredients:

• 4 cups fresh spinach
• ½ cup pomegranate seeds
• ¼ cup toasted walnuts
• 3 oz feta cheese, crumbled
• 2 tablespoons red onion, thinly sliced

Citrus Vinaigrette

• Juice of 1 orange
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, pomegranate seeds, toasted walnuts, feta cheese, and red onion.
2. In a small bowl, whisk together the citrus vinaigrette ingredients until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

This salad is bursting with flavors and textures—from the sweetness of the pomegranate to the tangy feta and the crunch of walnuts.

The citrus dressing ties everything together with a refreshing touch, making it a perfect salad for a variety of occasions.

Avocado & Cucumber Salad with Lemon Vinaigrette

This crisp and refreshing salad combines creamy avocado, crunchy cucumber, and a zesty lemon vinaigrette.

It’s a perfect side dish for any summer meal, offering a balance of healthy fats, hydration, and bright flavors.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or romaine)
• 1 avocado, diced
• 1 cucumber, sliced
• ¼ red onion, thinly sliced
• ¼ cup fresh dill, chopped

Lemon Vinaigrette

• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, diced avocado, cucumber slices, red onion, and fresh dill.
2. In a small bowl, whisk together the lemon vinaigrette ingredients until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra dill if desired.

This simple, light salad is a refreshing option for warm days.

The combination of creamy avocado, crunchy cucumber, and tangy lemon vinaigrette makes it an ideal side dish for grilled meats or seafood.

Summer Corn & Tomato Salad

Sweet summer corn and juicy tomatoes come together in this vibrant, colorful salad.

Tossed with fresh herbs and a light lime dressing, it’s an easy and flavorful dish that’s perfect for picnics, barbecues, or as a side for any summer meal.

Ingredients:

• 4 cups mixed greens (baby arugula, spinach, or butter lettuce)
• 2 ears of fresh corn, husked and grilled
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• 2 tablespoons red onion, thinly sliced
• ¼ cup crumbled feta cheese

Lime Dressing

• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Grill the corn over medium-high heat for about 6-8 minutes or until charred. Let it cool before slicing the kernels off the cob.
2. In a large bowl, combine the mixed greens, grilled corn, cherry tomatoes, basil, red onion, and feta.
3. In a small bowl, whisk together the lime dressing ingredients.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately.

This salad is full of sweet, juicy flavors with a slight char from the corn and tang from the lime dressing.

It’s an ideal dish for a summer cookout or a light lunch to enjoy in the sun.

Grilled Peach & Arugula Salad with Goat Cheese

Sweet, caramelized grilled peaches paired with peppery arugula and tangy goat cheese make this salad a delightful and elegant dish.

The balsamic glaze adds a rich depth of flavor, making it a perfect side dish or light meal for summer.

Ingredients:

• 4 cups arugula
• 2 ripe peaches, halved and pitted
• 3 oz goat cheese, crumbled
• ¼ cup toasted almonds
• 2 tablespoons fresh mint, chopped

Balsamic Glaze

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon olive oil

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Grill the peach halves cut-side down for about 3-4 minutes or until grill marks appear.
2. In a large bowl, combine the arugula, grilled peach halves (sliced), goat cheese, toasted almonds, and fresh mint.
3. In a small saucepan, heat the balsamic vinegar and honey over medium heat until it reduces by half and thickens into a glaze.
4. Drizzle the balsamic glaze over the salad and toss gently to combine.
5. Serve immediately.

This salad is a beautiful combination of sweet and savory flavors.

The grilled peaches provide a warm, caramelized element that complements the fresh, peppery arugula and creamy goat cheese. It’s perfect as a side dish for grilled meats or as a light, refreshing entrée.

Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This hearty and nutritious salad is a great combination of roasted cauliflower and crispy chickpeas, all tossed with fresh greens and a creamy tahini dressing.

It’s perfect for a filling, plant-based meal that’s both satisfying and full of flavor.

Ingredients:

• 4 cups mixed greens (spinach, kale, or arugula)
• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil (for roasting)
• 2 tablespoons sesame seeds (optional)
• ¼ cup fresh parsley, chopped

Tahini Dressing

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon maple syrup or honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and chickpeas on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes, until cauliflower is golden and chickpeas are crispy.
2. In a large salad bowl, combine the roasted cauliflower and chickpeas with the mixed greens and fresh parsley.
3. Whisk together the tahini dressing ingredients until smooth and creamy.
4. Drizzle the dressing over the salad, toss gently to combine, and top with sesame seeds if desired.
5. Serve immediately.

This roasted cauliflower and chickpea salad offers a delicious combination of textures, from the crispy chickpeas to the tender cauliflower.

The creamy tahini dressing ties it all together, making it a nutrient-packed and flavorful dish.

Watermelon & Cucumber Salad with Feta and Mint

This hydrating and refreshing salad is the epitome of summer, combining sweet watermelon, crunchy cucumber, and creamy feta cheese.

With a sprinkle of fresh mint and a light vinaigrette, it’s an easy-to-make dish that’s perfect for hot days.

Ingredients:

• 4 cups cubed watermelon
• 1 cucumber, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons fresh mint, chopped
• ¼ cup red onion, thinly sliced

Vinaigrette

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, feta, mint, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint if desired.

This salad is light, refreshing, and packed with hydrating ingredients, making it the perfect dish for a summer picnic or barbecue.

The combination of sweet watermelon and salty feta is complemented by the crisp cucumber and aromatic mint, creating a deliciously unique flavor.

Grilled Asparagus & Avocado Salad with Lemon-Dijon Dressing

This salad features tender grilled asparagus and creamy avocado, brought together with a tangy lemon-Dijon dressing.

It’s a simple yet elegant option for a light summer meal or a side dish to complement grilled meats.

Ingredients:

• 4 cups mixed greens (baby spinach, arugula, or mixed lettuce)
• 1 bunch asparagus, trimmed and grilled
• 1 avocado, sliced
• ½ red onion, thinly sliced
• 2 tablespoons toasted pine nuts

Lemon-Dijon Dressing

• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Grill the asparagus for about 4-5 minutes, turning occasionally until charred and tender. Let it cool slightly before cutting into bite-sized pieces.
2. In a large salad bowl, combine the mixed greens, grilled asparagus, avocado, red onion, and toasted pine nuts.
3. Whisk together the lemon-Dijon dressing ingredients until smooth and creamy.
4. Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

This grilled asparagus and avocado salad is full of rich, savory flavors, with the tangy dressing brightening everything up.

The combination of grilled asparagus and creamy avocado makes it a delightful summer dish that pairs well with a variety of main courses.

Cucumber & Avocado Salad with Dill Dressing

A crisp and creamy salad combining refreshing cucumbers, creamy avocado, and a tangy dill dressing.

This dish is light and satisfying, offering a perfect balance of flavors that can easily stand alone as a meal or pair with your favorite grilled protein.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or romaine)
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 2 tablespoons red onion, thinly sliced
• ¼ cup fresh dill, chopped

Dill Dressing

• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, sliced cucumber, avocado, red onion, and fresh dill.
2. In a small bowl, whisk together the dill dressing ingredients until smooth and creamy.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with additional dill if desired.

This cucumber and avocado salad is light, hydrating, and bursting with fresh flavors.

The tangy dill dressing enhances the crispness of the cucumber and the richness of the avocado, making it an ideal summer salad.

Mediterranean Chickpea Salad

A vibrant and satisfying salad full of Mediterranean flavors, this dish features chickpeas, cucumbers, cherry tomatoes, olives, and feta, all tossed with a lemony vinaigrette.

It’s a healthy, protein-packed salad that makes for a perfect meal or side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup red onion, thinly sliced
• 3 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped

Lemon Vinaigrette

• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, red onion, feta, and parsley.
2. In a small bowl, whisk together the lemon vinaigrette ingredients until smooth.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This Mediterranean chickpea salad is packed with vibrant flavors and textures.

The tangy lemon vinaigrette ties everything together, making it a great salad for any occasion, whether as a light lunch or a side for grilled meats.

Grilled Peach & Burrata Salad with Honey Vinaigrette

This summer salad combines the sweetness of grilled peaches, the creaminess of burrata, and the peppery bite of arugula.

Finished with a light honey vinaigrette, this dish is a perfect balance of sweet, savory, and tangy flavors.

Ingredients:

• 4 cups arugula
• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese
• ¼ cup toasted almonds, chopped
• 2 tablespoons fresh basil, chopped

Honey Vinaigrette

• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Grill the peach halves, cut-side down, for about 3-4 minutes until charred and tender.
2. In a large salad bowl, combine the arugula, grilled peaches (sliced), and fresh basil.
3. Tear the burrata cheese into pieces and place on top of the salad.
4. In a small bowl, whisk together the honey vinaigrette ingredients until smooth.
5. Drizzle the dressing over the salad, sprinkle with toasted almonds, and serve immediately.

This grilled peach and burrata salad is a gorgeous combination of flavors, with the smoky sweetness of the peaches, creamy burrata, and the refreshing arugula.

It’s a stunning dish that’s perfect for a summer evening meal or a special occasion.