26+ Delicious Summer Main Dish Salad Recipes to Beat the Heat

When the temperatures rise and the sun is shining, nothing is more refreshing than a crisp, vibrant salad.

But we’re not talking about those typical side salads—this summer, why not make your salad the star of the show?

Main dish salads are packed with fresh ingredients, vibrant flavors, and are often hearty enough to satisfy your hunger without weighing you down.

Whether you’re hosting a summer BBQ, preparing for a picnic, or simply want a light dinner after a hot day, these 26+ summer main dish salad recipes have something for everyone.

From the smoky flavors of grilled vegetables to the cool, refreshing crunch of seasonal fruits, summer salads are all about using the best the season has to offer.

You’ll find salads with protein-packed options like grilled shrimp and chicken, alongside delicious vegetarian choices with grains, beans, and fresh produce.

These dishes are perfect for meal prep, casual lunches, or light dinners—everything you need to enjoy the warm weather while keeping your meals light, healthy, and satisfying.

In this post, we’ve compiled 26+ of our favorite summer main dish salads that not only taste amazing but also make great use of seasonal ingredients.

Whether you’re a fan of tangy vinaigrettes, creamy dressings, or bold, spicy flavors, you’ll find a recipe to love in this roundup.

26+ Delicious Summer Main Dish Salad Recipes to Beat the Heat

Summer is the perfect time to embrace fresh, healthy eating, and there’s no better way to do that than by enjoying a vibrant, flavorful main dish salad.

With so many ingredients and dressings to experiment with, you can mix and match to create endless combinations.

These 26+ recipes offer variety for every taste—whether you’re craving something light and citrusy or hearty and savory, you’re bound to find a new favorite.

So, this summer, ditch the heavy meals and indulge in these wholesome salads that are as satisfying as they are refreshing.

Grab your ingredients, fire up the grill (or not!), and enjoy a salad that makes the most of the season’s bounty.

Grilled Peach and Chicken Salad with Honey-Balsamic Glaze

This summer salad is a perfect blend of savory and sweet.

Juicy grilled peaches and smoky chicken pair beautifully with peppery arugula and creamy goat cheese, all brought together with a luscious honey-balsamic glaze. It’s a light yet filling dish, ideal for warm evenings or weekend gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe peaches, halved and pitted
• 5 cups arugula
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled goat cheese
• 1/4 cup chopped pecans (toasted)
• Olive oil, for grilling
• Salt and pepper, to taste

For the Honey-Balsamic Glaze:

• 1/3 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat grill or grill pan over medium-high heat. Brush chicken and peach halves with olive oil and season with salt and pepper.
2. Grill chicken for 5–6 minutes per side, or until fully cooked. Grill peaches for 3–4 minutes, until grill marks appear and they soften slightly.
3. While chicken and peaches are cooling slightly, prepare the glaze. In a small saucepan, simmer balsamic vinegar and honey over medium heat for 5–7 minutes, until thickened.
4. Slice grilled chicken and peaches.
5. On a large serving platter or bowl, layer arugula, red onion, chicken, peaches, goat cheese, and pecans.
6. Drizzle with honey-balsamic glaze before serving.

This salad captures the essence of summer with its bright flavors and vibrant ingredients.

The contrast of warm grilled fruit and meat against chilled greens is a sensory treat. It’s a showstopper for any backyard dinner or picnic spread.

Spicy Southwest Quinoa Salad with Lime-Cilantro Dressing

Packed with protein and bursting with bold flavors, this quinoa salad is a satisfying vegetarian main dish.

Corn, black beans, cherry tomatoes, and avocado make it colorful and hearty, while a zesty lime-cilantro dressing keeps things refreshing and light.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

For the Lime-Cilantro Dressing:

• Juice of 2 limes
• 1/4 cup olive oil
• 1 tablespoon honey or agave
• 1 garlic clove, minced
• 1/4 teaspoon cumin
• 1 small jalapeño, finely chopped (optional)
• Salt, to taste

Instructions:

1. In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and fluff with a fork. Let cool.
2. In a large bowl, combine cooled quinoa, tomatoes, black beans, corn, avocado, red onion, and cilantro.
3. In a jar or bowl, whisk together all dressing ingredients until emulsified.
4. Pour dressing over salad and toss to coat evenly. Chill for at least 30 minutes before serving.

This salad is ideal for meal prep or potlucks—it holds up well in the fridge and tastes even better the next day.

With its bold Southwestern flair and nutrient-rich ingredients, it’s the kind of salad that leaves you full and energized without feeling heavy.

Mediterranean Tuna and Orzo Salad

Fresh, vibrant, and protein-packed, this Mediterranean tuna salad is anything but boring.

Tender orzo pasta is tossed with flaky tuna, juicy tomatoes, cucumbers, olives, and feta, then dressed in a tangy lemon-oregano vinaigrette. It’s a coastal-inspired dish that’s quick to throw together and perfect served chilled.

Ingredients:

• 1 cup dry orzo pasta
• 1 (5 oz) can of high-quality tuna in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh parsley

For the Lemon-Oregano Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine orzo, tuna, tomatoes, cucumber, olives, feta, onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, mustard, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine. Chill for 15–20 minutes before serving.

This salad brings the bright, sun-soaked flavors of the Mediterranean to your summer table.

It’s quick to prepare, full of healthy fats and lean protein, and feels equally suitable for a casual lunch or elegant patio dinner.

Steak and Corn Salad with Chimichurri Dressing

This bold, satisfying salad brings together smoky grilled steak, sweet corn, and a herby chimichurri dressing that makes every bite pop.

It’s a hearty salad that feels indulgent yet refreshing—ideal for summer cookouts or a weeknight dinner with flair.

Ingredients:

• 1 lb flank steak or skirt steak
• 2 ears fresh corn, husked
• 5 cups mixed greens (romaine, arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 avocado, sliced
• Olive oil, salt, and pepper

For the Chimichurri Dressing:

• 1/2 cup fresh parsley
• 2 tablespoons fresh oregano (or 1 tbsp dried)
• 2 garlic cloves
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• Salt to taste

Instructions:

1. Season steak with salt and pepper. Grill over medium-high heat for 4–5 minutes per side for medium-rare. Let rest, then slice thinly.
2. Grill corn until slightly charred, then cut kernels off the cob.
3. Blend all chimichurri ingredients until finely chopped and combined.
4. In a large bowl or platter, layer greens, tomatoes, onion, corn, avocado, and steak slices.
5. Drizzle chimichurri dressing over the salad just before serving.

This salad is a celebration of summer grilling, with the juicy steak and charred corn adding smoky richness.

The chimichurri cuts through with its herbal brightness, creating a perfectly balanced meal that’s both energizing and deeply satisfying.

Asian Sesame Salmon Salad

With crispy-skinned salmon, crunchy vegetables, and a nutty sesame-ginger dressing, this salad is full of bold, umami-packed flavors.

It’s light yet filling and great served either warm or cold, making it perfect for hot summer days.

Ingredients:

• 2 salmon fillets (skin-on)
• 4 cups baby spinach or mixed greens
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 green onion, chopped
• Olive oil, salt, and pepper

For the Sesame-Ginger Dressing:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1 teaspoon lime juice

Instructions:

1. Season salmon with salt and pepper. Sear in a hot skillet with olive oil, skin-side down first, for 3–4 minutes per side until crisp and cooked through.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. Assemble salad with greens, carrots, cucumber, red bell pepper, and green onion.
4. Top with salmon fillets and drizzle with sesame dressing. Sprinkle with sesame seeds before serving.

This vibrant salad is both nourishing and gourmet.

The flaky salmon paired with the tangy-sweet dressing and crisp veggies offers layers of texture and flavor that are elevated yet approachable. It’s a go-to for a wholesome, flavor-forward summer meal.

Greek Chicken Pasta Salad

This refreshing pasta salad turns into a full meal with the addition of juicy grilled chicken, feta cheese, olives, and crisp veggies.

Tossed in a bright lemon-herb vinaigrette, it’s ideal for picnics, potlucks, or prepping ahead for busy summer evenings.

Ingredients:

• 8 oz rotini or penne pasta
• 2 grilled chicken breasts, sliced
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup sliced Kalamata olives
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley

For the Lemon-Herb Vinaigrette:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain, rinse under cold water, and let cool.
2. In a large bowl, combine pasta, chicken, cucumber, tomatoes, olives, onion, feta, and parsley.
3. Whisk all vinaigrette ingredients together until emulsified.
4. Pour dressing over salad and toss well. Chill for 20–30 minutes before serving.

Hearty enough to serve as a meal but fresh enough for a summer day, this pasta salad is a crowd-pleaser.

The zippy vinaigrette brings everything together, making each bite tangy, savory, and deeply satisfying. It’s one of those dishes that gets better as it sits—if you can wait that long!

Shrimp and Mango Avocado Salad

This tropical-inspired salad is perfect for a light but satisfying meal.

Sweet mango, creamy avocado, and succulent shrimp come together on a bed of crisp greens, while a tangy lime vinaigrette adds a refreshing kick to every bite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 5 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• Olive oil, salt, and pepper

For the Lime Vinaigrette:

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

Instructions:

1. Heat a drizzle of olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes on each side, or until pink and opaque. Set aside to cool.
2. In a large bowl, combine mixed greens, cucumber, red onion, mango, and avocado.
3. In a small bowl or jar, whisk together all ingredients for the lime vinaigrette until smooth and emulsified.
4. Top the salad with cooked shrimp and drizzle with vinaigrette.

The contrast of sweet mango and creamy avocado with tender shrimp makes this salad a delightful and light summer dish.

It’s refreshing, filling, and the tangy lime dressing ties everything together for a tropical meal that’s perfect for a sunny day.

Caprese Chicken Salad with Balsamic Reduction

This salad combines the freshness of a traditional Caprese with hearty grilled chicken, making it a perfect summer main dish.

The rich balsamic reduction adds an extra layer of flavor, elevating the salad into something special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil leaves
• Olive oil, salt, and pepper

For the Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat grill or grill pan over medium heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 5–6 minutes per side, until fully cooked. Let rest, then slice thinly.
2. While the chicken is resting, prepare the balsamic reduction by simmering balsamic vinegar and honey in a small saucepan over medium heat. Let it reduce to half its volume, about 5-7 minutes.
3. In a large salad bowl or platter, combine cherry tomatoes, mozzarella, and fresh basil.
4. Arrange the sliced chicken on top of the salad, drizzle with the balsamic reduction, and serve immediately.

This salad is a beautiful, vibrant dish that marries fresh, simple ingredients in the best way possible.

The grilled chicken adds heartiness, while the balsamic reduction balances the sweet, tangy, and savory flavors. It’s a refined but easy meal for any summer gathering.

Crispy Chickpea and Spinach Salad with Lemon Tahini Dressing

This vegetarian salad is both crunchy and hearty, thanks to crispy chickpeas, and packed with nutrient-rich spinach and quinoa.

The lemon tahini dressing ties everything together with a zesty, creamy finish, making it a wholesome meal perfect for lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 5 cups baby spinach
• 1/2 cup cooked quinoa
• 1/4 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons sunflower seeds

For the Lemon Tahini Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Spread chickpeas in a single layer on a baking sheet. Drizzle with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes, shaking halfway through, until crispy.
2. While the chickpeas are roasting, assemble the salad. In a large bowl, combine spinach, quinoa, cucumber, red onion, and sunflower seeds.
3. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water to reach desired consistency.
4. Once the chickpeas are done, top the salad with them and drizzle with lemon tahini dressing.

This salad is bursting with textures and flavors—the crispy chickpeas add a satisfying crunch, while the lemon tahini dressing offers a creamy, tangy kick.

It’s filling, refreshing, and perfect for anyone looking for a plant-based, nutrient-dense summer meal.

Crispy Tofu and Mango Salad with Peanut Dressing

This vibrant salad is packed with flavor, offering crispy tofu, juicy mango, and crunchy vegetables, all dressed in a rich, savory peanut sauce.

It’s a refreshing, protein-packed salad that’s perfect for a light but filling summer meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 mango, peeled and sliced
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 5 cups mixed greens (spinach, arugula, lettuce)
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts (for garnish)

For the Peanut Dressing:

• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or agave
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 2 tablespoons warm water (to thin dressing)

Instructions:

1. Preheat oven to 400°F (200°C). Toss tofu cubes with olive oil, salt, and pepper, and spread on a baking sheet. Bake for 25–30 minutes, turning halfway, until golden and crispy.
2. In a large bowl, combine mixed greens, mango, bell pepper, cucumber, and cilantro.
3. For the dressing, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and water until smooth.
4. Once the tofu is crispy, add it to the salad and drizzle with the peanut dressing. Garnish with crushed peanuts before serving.

This tofu and mango salad offers a delightful combination of sweet, savory, and crunchy elements, with a satisfying peanut dressing that pulls everything together.

It’s a vibrant, plant-based dish that’s filling enough for a main course and perfect for a summer lunch or dinner.

BBQ Chicken and Corn Salad with Avocado Cream Dressing

This BBQ chicken and corn salad is a hearty, smoky, and flavorful dish that combines grilled chicken with sweet corn and creamy avocado.

Tossed in a tangy, creamy avocado dressing, it’s a perfect summer meal that’s both filling and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ears corn, husked
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• 5 cups mixed greens (romaine, arugula, lettuce)
• Salt and pepper, to taste

For the Avocado Cream Dressing:

• 1 ripe avocado
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Water to thin, as needed

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season chicken breasts with salt, pepper, and BBQ sauce. Grill for 5–6 minutes per side, until cooked through. Let rest before slicing.
2. Grill corn until slightly charred, about 3–4 minutes per side. Cut kernels off the cob.
3. For the dressing, blend avocado, Greek yogurt, lime juice, olive oil, cumin, salt, and pepper in a food processor or blender until smooth. Add water as needed to reach your desired consistency.
4. In a large bowl, combine mixed greens, corn, cherry tomatoes, red onion, cilantro, and sliced chicken.
5. Drizzle with avocado cream dressing and serve.

This BBQ chicken and corn salad is a perfect blend of smoky, creamy, and fresh flavors.

The avocado cream dressing adds a smooth, tangy finish to the hearty ingredients, making it a fulfilling and satisfying salad for a summer evening or backyard BBQ.

Watermelon, Feta, and Grilled Shrimp Salad

This refreshing salad combines the sweetness of watermelon with the saltiness of feta and the smokiness of grilled shrimp.

With fresh mint and a simple citrus dressing, it’s a light yet indulgent salad that embodies the flavors of summer.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced
• 5 cups mixed greens (spinach, arugula, or baby kale)
• Olive oil, salt, and pepper

For the Citrus Dressing:

• Juice of 1 orange
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon honey or agave
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season shrimp with olive oil, salt, and pepper. Grill for 2–3 minutes per side, until pink and opaque.
2. In a large bowl, combine watermelon, feta, mint, red onion, and mixed greens.
3. For the dressing, whisk together orange juice, lime juice, olive oil, honey, salt, and pepper.
4. Add grilled shrimp on top of the salad and drizzle with the citrus dressing before serving.

This watermelon, feta, and grilled shrimp salad is a refreshing, sweet, and savory combination.

The citrus dressing enhances the natural sweetness of the watermelon, while the shrimp and feta add depth and richness. It’s perfect for hot summer days and offers a light yet satisfying option for lunch or dinner.

Grilled Zucchini and Halloumi Salad with Lemon-Basil Dressing

This salad brings together grilled zucchini and the rich, savory flavor of Halloumi cheese, all tossed in a fragrant lemon-basil dressing.

The combination of grilled vegetables and cheese makes it a hearty, satisfying dish that’s light yet full of flavor.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 block Halloumi cheese, sliced
• 5 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• Olive oil, salt, and pepper

For the Lemon-Basil Dressing:

• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush zucchini slices and Halloumi with olive oil and season with salt and pepper. Grill zucchini for 2–3 minutes per side, until tender and charred. Grill Halloumi for 1–2 minutes per side until golden brown.
2. In a large bowl, combine mixed greens, cherry tomatoes, and toasted pine nuts.
3. For the dressing, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, basil, salt, and pepper.
4. Layer the grilled zucchini and Halloumi on top of the greens and drizzle with the lemon-basil dressing before serving.

This salad is fresh and vibrant, with the grilled Halloumi adding a satisfying richness and the zucchini bringing a smoky flavor.

The lemon-basil dressing lifts the entire dish, making it an ideal summer meal.

Spicy Thai Beef Salad

This bold and spicy Thai beef salad is full of fresh, crisp vegetables and fragrant herbs, paired with tender grilled beef.

A tangy, spicy dressing adds a zesty kick to the dish, creating a well-balanced and flavorful meal.

Ingredients:

• 1 lb flank steak or sirloin
• 1 tablespoon olive oil
• 5 cups mixed greens (lettuce, spinach, or arugula)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crushed peanuts

For the Thai Dressing:

• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey or palm sugar
• 1 teaspoon chili garlic paste (or to taste)
• 1 garlic clove, minced
• 1 teaspoon sesame oil

Instructions:

1. Preheat grill or grill pan to medium-high heat. Rub steak with olive oil, salt, and pepper. Grill for 4–5 minutes per side, or until desired doneness. Let the steak rest for 5 minutes before slicing thinly.
2. In a large salad bowl, combine mixed greens, carrots, cucumber, red onion, cilantro, and mint.
3. In a small bowl, whisk together all the ingredients for the Thai dressing.
4. Toss the salad with the dressing, then top with the sliced steak and crushed peanuts.

This Thai beef salad is an explosion of flavors with spicy, savory, and tangy elements.

The tender steak, fresh herbs, and crunchy veggies come together in a satisfying dish that’s perfect for a light yet filling dinner.

Chilled Roasted Beet and Goat Cheese Salad

This colorful salad features earthy roasted beets paired with creamy goat cheese and crunchy walnuts.

Tossed in a tangy balsamic vinaigrette, this salad is refreshing and full of complex flavors, making it a great choice for a light main dish.

Ingredients:

• 4 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 5 cups arugula or mixed greens
• 1/2 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped

For the Balsamic Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 30–35 minutes, until tender. Let cool.
2. In a large bowl, combine arugula, roasted beets, goat cheese, walnuts, and red onion.
3. For the vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
4. Drizzle the salad with the balsamic vinaigrette and garnish with fresh parsley before serving.

This roasted beet and goat cheese salad is the perfect balance of earthy, creamy, and crunchy textures.

The tangy balsamic vinaigrette ties the flavors together, making it a refreshing and satisfying salad ideal for warm summer evenings.

Grilled Peach and Burrata Salad with Honey-Lavender Dressing

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

A touch of honey-lavender dressing adds a floral note that ties the dish together, making it a unique and refreshing summer meal.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 5 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup toasted almonds, sliced
• 1/4 cup fresh basil leaves
• Olive oil, salt, and pepper

For the Honey-Lavender Dressing:

• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried lavender buds
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush peach halves with olive oil, season with salt and pepper, and grill for 3–4 minutes per side until slightly charred and tender.
2. Arrange mixed greens on a large platter. Top with grilled peaches, burrata cheese, and fresh basil leaves.
3. For the dressing, whisk together honey, olive oil, lemon juice, dried lavender, salt, and pepper until emulsified.
4. Drizzle the honey-lavender dressing over the salad and sprinkle with toasted almonds before serving.

The combination of juicy grilled peaches, creamy burrata, and the floral dressing creates a beautifully balanced salad that is both light and indulgent.

It’s perfect for a summer brunch or an elegant evening meal.

Lemon-Garlic Grilled Chicken and Asparagus Salad

This salad is a perfect balance of juicy grilled chicken and fresh asparagus, all brightened up by a zesty lemon-garlic dressing.

It’s a protein-packed, satisfying dish that’s perfect for a healthy summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 5 cups mixed greens (baby spinach, arugula, or lettuce)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

For the Lemon-Garlic Dressing:

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

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper, then grill for 4–5 minutes per side until fully cooked. Let rest and slice thinly.
2. Toss asparagus with olive oil, salt, and pepper, and grill for 3–4 minutes, until tender and slightly charred.
3. In a large bowl, combine mixed greens, grilled chicken slices, grilled asparagus, shaved Parmesan, and toasted pine nuts.
4. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth.
5. Drizzle the lemon-garlic dressing over the salad and toss before serving.

This grilled chicken and asparagus salad is fresh, flavorful, and satisfying.

The lemon-garlic dressing brings a refreshing zing that complements the smoky grilled chicken and asparagus, making this salad perfect for a light but filling summer dinner.

Roasted Chickpea and Quinoa Salad with Tahini-Lemon Dressing

This protein-packed salad combines crispy roasted chickpeas with quinoa and fresh vegetables for a filling yet light meal.

The tahini-lemon dressing ties the salad together with a creamy and tangy finish, making it a wholesome and hearty option for a summer lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved

For the Tahini-Lemon Dressing:

• 3 tablespoons tahini
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper, to taste
• Water to thin, as needed

Instructions:

1. Preheat oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until crispy.
2. In a large bowl, combine cooked quinoa, cucumber, red onion, parsley, and cherry tomatoes.
3. For the dressing, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper until smooth. Add water to thin the dressing to your desired consistency.
4. Once the chickpeas are roasted, add them to the salad and drizzle with tahini-lemon dressing. Toss gently before serving.

The roasted chickpeas provide a satisfying crunch, while the quinoa and fresh vegetables keep the salad light and nutritious.

The creamy tahini-lemon dressing adds a refreshing and tangy finish to this filling salad, perfect for a summer meal that’s both hearty and wholesome.

Grilled Tuna and Avocado Salad with Cilantro-Lime Vinaigrette

This vibrant salad pairs perfectly grilled tuna steaks with creamy avocado, fresh greens, and a zesty cilantro-lime vinaigrette.

It’s a hearty yet refreshing dish that’s perfect for a healthy summer dinner.

Ingredients:

• 2 tuna steaks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• 5 cups mixed greens (arugula, spinach, or lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Cilantro-Lime Vinaigrette:

• 3 tablespoons olive oil
• Juice of 2 limes
• 1 tablespoon honey
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season tuna steaks with olive oil, salt, and pepper. Grill for 2-3 minutes per side, or until desired doneness is reached.
2. In a large bowl, combine mixed greens, cherry tomatoes, red onion, avocado slices, and cilantro.
3. For the vinaigrette, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper until emulsified.
4. Slice the grilled tuna and add it to the salad. Drizzle with cilantro-lime vinaigrette and serve immediately.

This grilled tuna and avocado salad is packed with fresh, vibrant flavors and healthy fats.

The cilantro-lime vinaigrette brings a tangy and refreshing element that enhances the entire dish, making it an ideal summer dinner option.

Watermelon and Cucumber Salad with Feta and Mint

This refreshing salad is perfect for a hot summer day, with the coolness of watermelon and cucumber paired with the salty tang of feta and the bright notes of fresh mint.

It’s a light and hydrating dish that’s great for picnics or BBQs.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, feta, mint, and red onion.
2. Drizzle with olive oil and white wine vinegar, then season with salt and pepper to taste. Toss gently to combine.
3. Serve immediately or chill in the fridge for 15-20 minutes before serving.

This watermelon and cucumber salad is incredibly hydrating and bursting with flavor.

The combination of sweet watermelon, crisp cucumber, and creamy feta creates a perfect contrast, while the mint adds a refreshing pop. It’s a light, satisfying salad ideal for summer afternoons.

Roasted Sweet Potato and Black Bean Salad with Lime-Cilantro Dressing

This hearty salad features roasted sweet potatoes and black beans, paired with a tangy lime-cilantro dressing that brings everything together.

It’s a nutritious and filling salad, perfect for a light lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta (optional)
• 5 cups mixed greens (spinach, kale, or arugula)

For the Lime-Cilantro Dressing:

• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, cilantro, and mixed greens.
3. For the dressing, whisk together lime juice, olive oil, cumin, honey, garlic, salt, and pepper until well combined.
4. Drizzle the lime-cilantro dressing over the salad, and toss gently. Garnish with crumbled feta if desired, and serve.

This roasted sweet potato and black bean salad is hearty and full of vibrant flavors.

The sweetness of the roasted sweet potatoes and the creaminess of the black beans are complemented perfectly by the tangy lime-cilantro dressing, making this a satisfying and nutritious summer dish.

Grilled Shrimp and Avocado Salad with Mango Salsa

This vibrant salad features tender grilled shrimp paired with creamy avocado and a fresh mango salsa.

The tropical flavors come together beautifully, making it a light yet flavorful meal perfect for warm weather.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1/2 cup cilantro, chopped
• 1/4 cup lime juice
• 5 cups mixed greens (arugula, spinach, or lettuce)

For the Mango Salsa:

• 1 ripe mango, diced
• 1 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 small jalapeño, minced (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side until cooked through and slightly charred.
2. For the mango salsa, combine diced mango, red bell pepper, cilantro, lime juice, jalapeño (if using), salt, and pepper in a bowl. Mix well.
3. In a large bowl, combine mixed greens, diced avocado, grilled shrimp, and lime juice. Top with mango salsa and serve immediately.

This grilled shrimp and avocado salad is light, refreshing, and full of tropical flavors.

The mango salsa adds a sweet and zesty touch, making it a perfect summer meal to enjoy outdoors.

Caprese Salad with Grilled Chicken and Balsamic Glaze

This twist on the classic Caprese salad features juicy grilled chicken alongside ripe tomatoes, fresh mozzarella, and basil, all drizzled with a balsamic glaze.

It’s a simple yet satisfying salad that’s perfect for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 large tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill for 5-6 minutes per side until cooked through and juices run clear. Let rest for a few minutes, then slice thinly.
2. On a large platter, arrange alternating slices of tomato and mozzarella, then top with fresh basil leaves.
3. Place the sliced grilled chicken on top of the salad, drizzle with olive oil, and finish with a balsamic glaze before serving.

This Caprese salad with grilled chicken is a fresh, satisfying combination of flavors, and the balsamic glaze gives it a touch of sweetness that brings everything together.

It’s an ideal salad for a summer meal when you want something light but still filling.

Chickpea and Spinach Salad with Lemon-Tahini Dressing

This vegetarian salad is packed with protein-rich chickpeas, fresh spinach, and a creamy lemon-tahini dressing.

It’s a simple yet nourishing salad that’s perfect for a light lunch or dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1/2 red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup toasted sunflower seeds or pumpkin seeds

For the Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper, to taste
• Water to thin the dressing

Instructions:

1. In a large bowl, combine chickpeas, spinach, red onion, cucumber, cherry tomatoes, feta (if using), and seeds.
2. For the dressing, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper until smooth. Add water to thin the dressing to your desired consistency.
3. Drizzle the dressing over the salad and toss gently to combine before serving.

This chickpea and spinach salad with lemon-tahini dressing is packed with nutrients and full of bright, fresh flavors.

The creamy dressing adds richness while keeping the salad light and satisfying, making it a great summer option for vegetarians or anyone looking for a healthy meal.