23+ Delicious Summer Healthy Salad Recipes to Keep You Cool and Energized

As the temperature rises and the days get longer, there’s nothing more satisfying than a fresh, healthy salad to keep you feeling light and energized.

Summer is the perfect season to indulge in a variety of vibrant, nutrient-packed salads that burst with flavor, color, and health benefits.

Whether you’re looking for a simple side dish, a filling main course, or a light snack, there’s a salad for every occasion and every taste.

In this blog, we’ve curated a collection of 23+ summer healthy salad recipes that are perfect for enjoying the sunny days ahead.

These recipes feature the freshest seasonal ingredients—think juicy watermelon, crisp cucumbers, sweet berries, and leafy greens—combined in creative ways to provide you with everything from crunchy and savory to sweet and tangy flavors.

With a focus on wholesome ingredients like lean proteins, healthy fats, and fiber-rich vegetables, each salad is not only delicious but also packed with the nutrients you need to stay energized and feel your best.

23+ Delicious Summer Healthy Salad Recipes to Keep You Cool and Energized

With these 23+ summer healthy salad recipes, you now have a plethora of delicious, light, and satisfying meals to enjoy throughout the season.

Whether you’re hosting a summer BBQ, packing a lunch for a picnic, or simply looking to freshen up your meal routine, these salads are the perfect solution to beat the heat and stay nourished.

They’re easy to prepare, full of flavor, and can be customized to suit your dietary needs or preferences.

So, grab your favorite ingredients and get creative in the kitchen—because summer salads are the ultimate way to eat well and stay cool all season long!

Watermelon, Cucumber & Feta Salad

A refreshing blend of juicy watermelon, crisp cucumber, and salty feta cheese, this salad is the ultimate summer hydrator. Its sweet-savory balance and bright flavors make it perfect for barbecues, light lunches, or even as a side to grilled proteins.

The addition of fresh mint elevates the dish with a cooling, aromatic touch—ideal for hot days.

Ingredients:

• 4 cups watermelon, cubed
• 1 large cucumber, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, torn
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes and cucumber slices.
2. Drizzle with olive oil and lime juice, then toss gently.
3. Add feta cheese and mint, mixing carefully to avoid breaking the watermelon.
4. Season with salt and pepper to taste.
5. Chill for 15–30 minutes before serving.

This salad offers a hydrating, nutrient-rich option that feels indulgent without being heavy.

The combination of textures and flavors keeps it exciting, and it’s incredibly easy to make. Serve it cold to enjoy its full, refreshing potential.

Grilled Corn & Avocado Salad

Grilled corn adds a smoky depth to this colorful salad, while creamy avocado and zesty lime dressing tie it all together.

It’s loaded with fiber, healthy fats, and essential vitamins, making it a delicious way to stay full and energized during summer activities. With a Tex-Mex flair, this dish is a standout side or light entrée.

Ingredients:

• 3 ears fresh corn, husked
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Grill corn on medium heat until lightly charred, about 8–10 minutes, turning occasionally.
2. Let the corn cool, then slice kernels off the cob into a large bowl.
3. Add avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour dressing over the salad and toss gently to combine.
6. Serve immediately or chill for up to 1 hour.

This salad combines bold flavors and wholesome ingredients into a vibrant, satisfying dish.

Grilled corn brings a sweet, smoky note that plays perfectly against creamy avocado, while lime and herbs keep it fresh. It’s hearty enough to serve as a light meal but also complements grilled meats or seafood beautifully.

Quinoa & Berry Power Salad

This nutrient-packed salad combines the protein-rich benefits of quinoa with the antioxidant power of fresh summer berries.

Tossed in a light honey-lemon dressing and sprinkled with nuts and greens, it’s both sweet and savory. Ideal as a post-workout meal, picnic dish, or healthy lunch, it satisfies cravings while fueling your body.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/4 cup slivered almonds or chopped walnuts
• 2 cups baby spinach or arugula
• 2 tablespoons crumbled goat cheese (optional)

For the Dressing:

• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper.
2. In a large salad bowl, combine quinoa, berries, greens, and nuts.
3. Drizzle dressing over the salad and toss gently to coat.
4. Top with goat cheese if using.
5. Chill for 15 minutes before serving for best flavor.

This salad is a powerhouse of flavor and nutrition.

The natural sweetness of the berries is perfectly balanced by the tangy lemon dressing, while quinoa adds substance without heaviness. It’s a smart, energizing option for anyone looking to stay cool and well-nourished during summer.

Grilled Peach & Arugula Salad

This salad pairs the sweet, caramelized flavor of grilled peaches with the peppery bite of arugula, creating a delightful contrast.

The addition of creamy goat cheese and a light balsamic glaze brings everything together, making it a perfect dish for any summer gathering or light dinner. It’s not only delicious but also visually stunning.

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic glaze (or balsamic vinegar)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches cut-side down for about 4-5 minutes until grill marks appear and they soften slightly.
3. Arrange arugula on a serving platter, then top with grilled peach halves.
4. Sprinkle with goat cheese, walnuts, and drizzle with balsamic glaze.
5. Serve immediately, or chill for 15 minutes for a cooler experience.

This grilled peach and arugula salad brings together smoky sweetness, tangy cheese, and a hint of nuttiness.

The slightly charred peaches pair beautifully with the bitter greens, making it a refreshing yet rich dish. It’s perfect for a light dinner or as an appetizer for a larger spread.

Mediterranean Chickpea Salad

A hearty, vibrant mix of chickpeas, cucumber, bell peppers, red onions, and olives, this salad brings the bright flavors of the Mediterranean to your plate.

Fresh herbs like parsley and mint add a lovely burst of fragrance, while a tangy lemon-oregano dressing ties everything together. This salad is not only nutritious but also filling, making it a great choice for a quick, healthy lunch.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh mint, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let sit for 10-15 minutes to allow the flavors to meld before serving.

This Mediterranean chickpea salad is packed with plant-based protein, fiber, and healthy fats.

It’s wonderfully refreshing and satisfying, thanks to the crunchy veggies and hearty chickpeas. Plus, the tangy lemon dressing brightens the whole dish, making it a perfect summer meal.

Zucchini Noodle & Tomato Salad

This light and refreshing zucchini noodle salad is a fantastic low-carb alternative to traditional pasta salads.

The raw zucchini noodles are paired with ripe cherry tomatoes, fresh basil, and a simple lemon-garlic dressing. It’s a refreshing and guilt-free way to enjoy the flavors of summer without any heaviness.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons pine nuts (or any preferred nuts)
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the zucchini noodles with cherry tomatoes, fresh basil, and pine nuts.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Chill in the fridge for about 10 minutes before serving to let the flavors blend.

This zucchini noodle and tomato salad is an incredibly light yet flavorful dish that brings out the essence of fresh, seasonal ingredients.

The zucchini provides a refreshing crunch, while the tomatoes add a burst of juiciness. With the bright lemon dressing and fragrant basil, this salad is perfect for a summer afternoon snack or a healthy side dish.

Mango & Avocado Salad with Lime Vinaigrette

This vibrant salad is a tropical delight that combines sweet, juicy mango with creamy avocado and fresh greens.

Tossed in a zesty lime vinaigrette, it offers a refreshing, satisfying meal or side dish. The mango provides a burst of vitamins, while the avocado adds healthy fats, making this salad both nourishing and delicious.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon pumpkin seeds (optional)

For the Lime Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey (or maple syrup)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine mango, avocado, mixed greens, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Sprinkle with pumpkin seeds (optional) for a crunchy texture and serve immediately.

This mango and avocado salad is a refreshing and tropical dish that perfectly balances sweet and savory flavors.

The creamy avocado pairs beautifully with the tangy lime vinaigrette, making it the ideal side for grilled seafood, chicken, or as a light meal on its own.

Summer Corn & Black Bean Salad

This hearty and colorful salad combines sweet corn with protein-packed black beans, making it a filling yet refreshing summer option.

The addition of bell peppers, cilantro, and a tangy lime dressing brings out the best of summer’s fresh flavors. It’s perfect as a side dish for barbecues or a light meal for warm days.

Ingredients:

• 2 cups fresh corn kernels (or 2 cups frozen corn, thawed)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil

For the Lime Dressing:

• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine corn, black beans, red bell pepper, red onion, 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 combine.
4. Chill in the fridge for 15–30 minutes to allow the flavors to meld before serving.

This summer corn and black bean salad is both satisfying and light, with plenty of flavor from the lime dressing and spices.

The corn adds a slight sweetness, while the beans provide protein and substance, making it a perfect addition to any summer meal or as a stand-alone dish for a healthy lunch.

Roasted Beet & Goat Cheese Salad

This colorful salad features sweet, earthy roasted beets combined with creamy goat cheese, making it an elegant and flavorful option for any summer occasion.

The addition of walnuts and a tangy balsamic dressing ties the flavors together, while arugula provides a peppery contrast to the sweetness of the beets.

Ingredients:

• 3 medium beets, roasted and sliced
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil

For the Balsamic Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender. Let cool, peel, and slice into thin rounds.
2. In a large mixing bowl, combine arugula, roasted beet slices, goat cheese, walnuts, and red onion.
3. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 10–15 minutes before serving.

This roasted beet and goat cheese salad is a beautiful and flavorful dish, perfect for a sophisticated summer meal.

The sweetness of the beets pairs perfectly with the tangy goat cheese, while the walnuts add crunch and the balsamic dressing gives it just the right amount of tang. It’s a nutrient-packed, visually appealing salad that will impress your guests.

Avocado & Tomato Caprese Salad

A fresh twist on the classic Caprese salad, this version includes creamy avocado alongside ripe tomatoes and mozzarella.

The combination of textures and the refreshing basil adds brightness to this easy, nutritious salad. Perfect as a side dish for barbecues, or a light meal on its own.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1 ball of fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon balsamic glaze (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, mozzarella slices, and torn basil.
2. Drizzle with olive oil and balsamic glaze (if using) and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately for the freshest flavor, or chill for 10-15 minutes.

This avocado and tomato Caprese salad is a creamy, fresh take on a classic favorite.

The avocado adds richness while the tomatoes and mozzarella bring bright flavors to the table. The basil and balsamic elevate the salad with refreshing herbal and tangy notes, making it perfect for summer gatherings.

Asian Cucumber & Carrot Salad

This light and tangy salad features crunchy cucumbers and carrots dressed in a sesame-ginger dressing.

The perfect balance of sweet, sour, and savory, this salad provides a fresh, satisfying bite. It’s packed with fiber and nutrients, making it a great healthy option for hot summer days.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 large carrots, julienned
• 1 tablespoon sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh grated ginger
• 1 tablespoon sesame oil

Instructions:

1. In a large bowl, combine the thinly sliced cucumbers and julienned carrots.
2. In a small bowl, whisk together rice vinegar, soy sauce, honey, grated ginger, and sesame oil.
3. Pour the dressing over the cucumber and carrot mixture and toss to coat evenly.
4. Sprinkle with sesame seeds and let sit for 10-15 minutes for the flavors to meld.
5. Serve chilled or at room temperature.

This Asian cucumber and carrot salad is a refreshing and crisp dish that pairs well with any Asian-inspired meal or as a standalone snack.

The combination of sesame and ginger gives the salad a flavorful punch, while the vegetables keep it light and hydrating, perfect for warm summer days.

Grilled Veggie & Quinoa Salad

This nutrient-dense salad features a variety of grilled vegetables, including bell peppers, zucchini, and eggplant, paired with protein-packed quinoa.

The smoky flavors from grilling bring the veggies to life, while the quinoa adds a satisfying texture. Topped with a lemony vinaigrette, this salad is a hearty and wholesome choice for any summer meal.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped

For the Lemon Vinaigrette:

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

Instructions:

1. Preheat the grill to medium-high heat. Brush the bell pepper, zucchini, and eggplant with olive oil and season with salt and pepper.
2. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and slightly charred.
3. In a large bowl, combine the grilled vegetables and cooled quinoa.
4. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
5. Drizzle the vinaigrette over the quinoa and veggies and toss to combine.
6. Garnish with fresh parsley and serve immediately or chill for 15 minutes before serving.

This grilled veggie and quinoa salad is hearty and satisfying, thanks to the quinoa and smoky, charred vegetables.

The lemon vinaigrette adds a zesty touch that brightens the salad, making it an excellent choice for a wholesome, filling summer meal.

Thai Mango Salad

This Thai-inspired mango salad is a refreshing and vibrant dish, featuring thinly sliced mangoes, carrots, and bell peppers, topped with a crunchy mix of peanuts and fresh herbs.

The tangy dressing made with lime, fish sauce, and a hint of sweetness from honey gives it the perfect balance of flavors. It’s light, nutrient-packed, and perfect for a summer picnic or a light lunch.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted peanuts, chopped

For the Dressing:

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. In a large bowl, combine the julienned mango, carrot, and bell pepper.
2. Add the fresh cilantro and mint, then toss to combine.
3. In a small bowl, whisk together lime juice, fish sauce, honey, ginger, and chili flakes (if using).
4. Pour the dressing over the salad and toss gently to coat.
5. Sprinkle the chopped peanuts over the top and serve immediately.

This Thai mango salad is the perfect blend of sweet, sour, salty, and spicy. It’s light yet full of flavor and texture, making it a great choice for a refreshing summer dish.

The fresh herbs and peanuts give it an extra pop of flavor and crunch.

Roasted Sweet Potato & Kale Salad

This hearty salad combines the earthy flavors of roasted sweet potatoes with the peppery bite of kale, topped with a simple maple-balsamic dressing.

The roasted sweet potatoes bring warmth and sweetness, while the kale provides a nutrient-packed base. It’s perfect for cooler summer nights or as a filling side dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, de-stemmed and chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Maple-Balsamic Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast for 25-30 minutes, flipping halfway, until tender and golden.
3. In a large bowl, massage the chopped kale with a little olive oil to soften the leaves.
4. Once the sweet potatoes are roasted, add them to the bowl with kale.
5. Drizzle with the maple-balsamic dressing and toss to combine.
6. Sprinkle with dried cranberries and feta cheese, if using.
7. Serve immediately or let it sit for 10 minutes for the flavors to meld.

This roasted sweet potato and kale salad is the perfect balance of hearty and healthy, offering fiber, healthy fats, and plenty of vitamins.

The sweet potatoes provide comfort, while the kale and dressing keep the salad fresh and flavorful.

Panzanella Salad (Italian Bread Salad)

Panzanella is a traditional Italian salad made with crusty bread, ripe tomatoes, and fresh basil, soaked in a tangy vinaigrette.

This version is perfect for using up day-old bread, transforming it into a satisfying and refreshing summer dish. The bread soaks up the vinaigrette, making each bite flavorful and filling.

Ingredients:

• 4 cups cubed day-old bread (preferably sourdough or baguette)
• 2 cups ripe tomatoes, chopped
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for 10-12 minutes, or until golden and crispy.
2. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and fresh basil.
3. Add the toasted bread cubes and toss to combine.
4. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss gently to coat the bread and vegetables.
6. Let the salad sit for 10–15 minutes before serving, allowing the bread to soak up the vinaigrette.

This Panzanella salad is the perfect summer dish, bursting with fresh, seasonal ingredients.

The toasted bread soaks up the flavors of the vinaigrette and tomatoes, creating a deliciously satisfying meal or side. It’s an easy and delicious way to enjoy simple, seasonal ingredients.

Cucumber & Watermelon Salad with Feta

This light and refreshing salad combines the crispness of cucumber with the sweetness of juicy watermelon, all topped with creamy feta cheese and fresh mint.

A drizzle of lime and olive oil dressing brings it all together. This is a perfect salad for hot summer days, offering hydration and a burst of flavor in every bite.

Ingredients:

• 2 cups watermelon, diced
• 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine diced watermelon, cucumber slices, fresh mint, and feta cheese.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor, or refrigerate for 10-15 minutes to let the flavors meld.

This cucumber and watermelon salad is incredibly refreshing and hydrating, making it a perfect side dish for a summer BBQ or a light, healthy lunch.

The combination of sweet watermelon, salty feta, and the zingy lime dressing creates a delightful contrast in every bite.

Grilled Shrimp & Avocado Salad

Packed with protein and healthy fats, this grilled shrimp and avocado salad is a satisfying and delicious option for summer meals.

The smoky flavor from the shrimp pairs perfectly with the creamy avocado, and the fresh citrusy dressing brings everything together beautifully. It’s light, flavorful, and packed with nutrients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, diced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Toss the shrimp with olive oil, paprika, salt, and pepper.
2. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
3. In a large bowl, combine the mixed greens, avocado, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently.
6. Top with grilled shrimp and serve immediately.

This grilled shrimp and avocado salad is both filling and nutritious, offering a healthy dose of protein and healthy fats.

The smoky shrimp, creamy avocado, and zesty lime dressing combine to create a satisfying and refreshing dish that’s perfect for a light summer dinner.

Broccoli & Almond Salad with Lemon Dressing

This crunchy broccoli and almond salad is both hearty and nutrient-dense, thanks to the high fiber content in the broccoli and the healthy fats in the almonds.

The bright lemon dressing adds a refreshing burst of flavor, while the toasted almonds add a satisfying crunch. This salad is great as a side dish or a light lunch.

Ingredients:

• 4 cups broccoli florets, steamed or raw (your preference)
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (optional)
• 2 tablespoons olive oil

For the Lemon Dressing:

• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the broccoli florets until bright green and tender, about 2-3 minutes, or keep raw for extra crunch.
2. In a large bowl, combine the broccoli, toasted almonds, red onion, and dried cranberries (if using).
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. Drizzle the lemon dressing over the salad and toss to combine.
5. Serve immediately, or refrigerate for 10-15 minutes to let the flavors develop.

This broccoli and almond salad is a perfect balance of crunch, flavor, and nutrition.

The lemon dressing brightens the dish, while the almonds add a satisfying crunch, making it a perfect accompaniment to a summer BBQ or a healthy stand-alone meal.

Grilled Peach & Burrata Salad

This elegant salad combines the sweetness of grilled peaches with the creamy texture of burrata cheese, creating a perfect balance of savory and sweet.

The grilled peaches offer a smoky char that complements the rich, delicate burrata, while the arugula adds a peppery bite. A drizzle of honey and balsamic vinegar completes this fresh, summer-inspired dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 4 cups arugula
• 1/4 red onion, thinly sliced
• 1/4 cup toasted pine nuts
• 1 tablespoon olive oil

For the Dressing:

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

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil.
2. Grill the peaches for 2-3 minutes on each side until they have grill marks and are slightly softened.
3. Arrange arugula on a serving plate and top with grilled peach halves, burrata cheese, red onion, and toasted pine nuts.
4. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad and serve immediately.

This grilled peach and burrata salad is a showstopper, both in flavor and presentation.

The sweetness of the peaches pairs perfectly with the creamy burrata, making it an excellent side dish or a light summer meal. The honey-balsamic dressing adds a touch of tang and sweetness to round it all out.

Chickpea & Spinach Salad with Lemon-Tahini Dressing

This protein-packed chickpea and spinach salad is both hearty and refreshing, with a creamy lemon-tahini dressing that brings it all together.

The chickpeas provide fiber and protein, while the spinach offers vitamins and minerals. The tahini dressing adds richness and a nutty flavor, making this a satisfying salad for any time of the day.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 4 cups baby spinach
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil

For the Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 2 tablespoons water (to thin out the dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, spinach, cucumber, red onion, and feta cheese (if using).
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
3. Drizzle the lemon-tahini dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

This chickpea and spinach salad is a quick and satisfying meal that’s packed with protein and healthy fats.

The creamy tahini dressing adds a rich, nutty flavor that complements the freshness of the veggies. It’s perfect as a main dish or as a hearty side.

Cabbage & Apple Slaw with Yogurt Dressing

This crunchy and tangy cabbage and apple slaw is a refreshing and healthy side dish for any summer meal.

The combination of crunchy cabbage and sweet, crisp apples is elevated with a creamy yogurt dressing that adds richness without being too heavy. It’s a great alternative to traditional coleslaw and pairs well with grilled meats or sandwiches.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 red apple, thinly sliced or julienned
• 1/4 cup shredded carrots
• 1/4 cup green onions, chopped
• 1 tablespoon olive oil

For the Yogurt Dressing:

• 1/2 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine shredded cabbage, apple slices, shredded carrots, and green onions.
2. In a separate small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
3. Pour the yogurt dressing over the cabbage mixture and toss until well coated.
4. Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to develop.

This cabbage and apple slaw is light, crunchy, and creamy, with just the right balance of sweetness and tang from the apples and yogurt dressing.

It’s a perfect side dish for picnics, barbecues, or any summer gathering.