28+ Fresh & Flavorful Summer Mixed Green Salad Recipes to Keep You Cool

When the temperatures rise and heavy meals feel too much, nothing hits the spot quite like a refreshing, vibrant salad.

Summer is the perfect season to take advantage of nature’s bounty—crisp greens, juicy fruits, and colorful vegetables—to create meals that are both nourishing and satisfying.

That’s why we’ve put together this ultimate collection of 28+ summer mixed green salad recipes to keep your kitchen cool and your meals full of flavor.

From sweet and fruity combinations like Watermelon & Feta to protein-packed power bowls with grilled chicken or chickpeas, these salads are anything but boring.

Whether you’re prepping a light lunch, need a standout side for your BBQ, or want a wholesome dinner with minimal cooking, there’s something here for every mood, craving, and dietary preference.

28+ Fresh & Flavorful Summer Mixed Green Salad Recipes to Keep You Cool

With this roundup of 28+ summer mixed green salad recipes, you’ll never run out of ideas for light, wholesome, and seriously delicious meals all season long.

These salads prove that eating healthy doesn’t have to be boring—each bowl is packed with fresh textures, bold dressings, and colorful ingredients that celebrate the best of summer produce.

Whether you’re tossing together a quick lunch, building a beautiful side dish, or crafting a full meal in one bowl, these salads will keep you cool, satisfied, and inspired.

Citrus Berry Garden Salad

This vibrant summer salad brings together the fresh tang of citrus with the natural sweetness of seasonal berries.

Light, refreshing, and visually stunning, it’s the perfect starter or side for picnics, backyard barbecues, or even a light lunch on a hot day. The citrus vinaigrette adds a zesty brightness that makes every bite burst with flavor.

Ingredients:

• 6 cups mixed greens (baby spinach, arugula, and red leaf lettuce)
• 1 cup strawberries, hulled and sliced
• 1/2 cup blueberries
• 1/2 cup mandarin orange segments (fresh or canned in juice)
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled goat cheese
• 1/4 cup candied pecans

Citrus Vinaigrette:

• 1/4 cup orange juice (freshly squeezed)
• 2 tablespoons lemon juice
• 1 teaspoon honey or agave syrup
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, strawberries, blueberries, mandarin oranges, and red onion.
2. In a separate bowl or jar, whisk together the orange juice, lemon juice, honey, and olive oil. Season with salt and pepper.
3. Drizzle the vinaigrette over the salad just before serving.
4. Gently toss to combine, then top with goat cheese and candied pecans.

This salad is a refreshing combination of sweet, tart, and creamy flavors with a satisfying crunch.

It’s not only beautiful on the plate but also energizing and hydrating—ideal for warm days when you crave something light but satisfying.

Grilled Peach & Mozzarella Mixed Greens Salad

Combining the smoky sweetness of grilled peaches with creamy mozzarella and crisp greens, this salad is a summer indulgence that feels both luxurious and wholesome.

A honey-balsamic drizzle ties it all together with a sweet tang that enhances the grilled fruit’s caramelized notes.

Ingredients:

• 5 cups mixed greens (spring mix or mesclun)
• 2 ripe peaches, halved and pitted
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• 1/4 cup thinly sliced cucumber
• 1/4 cup chopped fresh basil
• 2 tablespoons toasted pine nuts
• Olive oil for grilling

Honey-Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Lightly brush the peach halves with olive oil and grill for 2–3 minutes per side until grill marks appear and the fruit softens slightly. Slice once cooled.
2. In a large salad bowl, mix greens, cucumber, basil, and mozzarella.
3. Add the grilled peach slices on top.
4. In a small bowl, whisk together dressing ingredients until emulsified.
5. Drizzle dressing over the salad and sprinkle with toasted pine nuts.

This grilled peach salad captures the essence of summer: rich, juicy, and fragrant.

The combination of warm peaches and cool mozzarella creates a contrast that’s both rustic and refined—perfect for sharing at a dinner party or enjoying solo with a glass of chilled wine.

Mediterranean Chickpea Green Salad

Packed with protein and full of crisp textures and bold flavors, this Mediterranean-inspired salad is a hearty and satisfying take on summer greens.

With chickpeas, olives, and feta, it brings a savory punch that works beautifully as a main dish or an energizing side.

Ingredients:

• 6 cups mixed greens (romaine, baby kale, and arugula blend)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced Kalamata olives
• 1/4 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped red onion
• 1 tablespoon chopped fresh parsley

Lemon-Oregano Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley.
2. In a small jar or bowl, mix together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper until well blended.
3. Pour the dressing over the salad and toss gently.
4. Top with crumbled feta and serve immediately.

This salad is a satisfying fusion of freshness and Mediterranean flair.

The chickpeas and feta add substance without making it feel heavy, while the dressing adds brightness and zest. It’s a perfect make-ahead option that holds up well even as the temperatures rise.

Watermelon, Feta & Mint Green Salad

A classic summer combination, this salad pairs juicy watermelon with tangy feta, cooling mint, and crisp greens.

It’s hydrating, refreshing, and delightfully sweet-savory—ideal for those scorching afternoons when you want something light yet flavorful.

Ingredients:

• 5 cups mixed greens (baby arugula, spinach, and romaine)
• 2 cups seedless watermelon, cubed
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh mint leaves, torn
• 1/4 cup thinly sliced red onion
• 2 tablespoons toasted sunflower seeds (optional)

Lime-Honey Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the greens, watermelon cubes, red onion, and mint.
2. Whisk the lime juice, honey, olive oil, salt, and pepper in a small bowl until well blended.
3. Drizzle the dressing over the salad and toss gently.
4. Top with crumbled feta and sunflower seeds before serving.

This salad is the very essence of summer. Its contrast of juicy fruit, salty cheese, and cool herbs makes each bite refreshing and unexpected.

It’s the kind of salad that steals the show at cookouts or brings a fresh twist to your lunch rotation.

Corn, Avocado & Tomato Summer Salad

This salad celebrates the best of summer produce—sweet corn, ripe tomatoes, and creamy avocado—all nestled on a bed of greens and brought together with a zesty lime dressing.

It’s rich in texture, vibrant in color, and full of bold, satisfying flavors.

Ingredients:

• 6 cups mixed greens (spinach, romaine, and butter lettuce)
• 2 ears of fresh corn, grilled or boiled, kernels removed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons chopped cilantro
• 1/4 cup crumbled cotija or feta cheese

Zesty Lime Dressing:

• 2 tablespoons fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon agave or honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a salad bowl, mix greens, corn kernels, cherry tomatoes, avocado, red onion, and cilantro.
2. In a separate bowl, whisk together lime juice, cumin, agave, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and gently toss to combine.
4. Finish with a sprinkle of cotija or feta cheese on top.

This salad is hearty enough to serve as a light meal and bright enough to complement grilled dishes.

The creamy avocado and grilled corn provide richness, while the lime dressing lifts everything with a zippy freshness.

Strawberry Basil & Almond Green Salad

This sweet and herby salad pairs ripe strawberries with fragrant basil and toasted almonds for a delicate, gourmet twist on summer greens.

The addition of a balsamic reduction ties it together with a luxurious tang that feels both refreshing and indulgent.

Ingredients:

• 5 cups mixed greens (baby spinach, arugula, and green leaf)
• 1 cup fresh strawberries, sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup sliced almonds, toasted
• 1/4 cup shaved Parmesan or crumbled goat cheese

Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. In a saucepan, simmer balsamic vinegar and honey over medium heat until it reduces to a syrupy consistency (about 10–12 minutes). Let it cool.
2. In a large salad bowl, combine greens, strawberries, basil, and toasted almonds.
3. Top with cheese and drizzle lightly with the balsamic reduction just before serving.

This salad is a celebration of seasonal simplicity, with just a few ingredients creating a dish that tastes much more complex than it is.

The balsamic drizzle elevates it to restaurant-quality, perfect for impressing guests or treating yourself on a summer evening.

Grilled Chicken & Avocado Caesar Salad

This healthy take on the classic Caesar salad features grilled chicken, creamy avocado, and a tangy homemade dressing that brings a fresh twist to the traditional.

The combination of tender chicken, creamy avocado, and crisp greens makes this a satisfying and well-rounded meal.

Ingredients:

• 6 cups romaine lettuce, chopped
• 1 large chicken breast, grilled and sliced
• 1 ripe avocado, sliced
• 1/4 cup shaved Parmesan cheese
• 1/4 cup croutons (optional)

Caesar Dressing:

• 1/4 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon grated Parmesan
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked, then slice it into strips.
2. In a large bowl, toss the chopped romaine lettuce with avocado slices, grilled chicken, and Parmesan.
3. For the dressing, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, Parmesan, salt, and pepper until smooth and creamy.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Add croutons, if desired, and serve immediately.

This grilled chicken and avocado Caesar salad gives you all the richness of a Caesar salad, but with the added benefit of lean protein and healthy fats from the chicken and avocado.

The creamy yogurt-based dressing brings a lighter touch, perfect for a nutritious lunch or dinner.

Roasted Beet & Goat Cheese Green Salad

The earthy sweetness of roasted beets combined with tangy goat cheese and a hint of balsamic glaze makes this salad an elegant choice for summer dinners.

It’s light, satisfying, and has a balance of savory and sweet flavors that pair beautifully together.

Ingredients:

• 5 cups mixed greens (arugula, spinach, and radicchio)
• 2 medium beets, peeled and diced
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1/4 cup sliced red onion

Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with a bit of olive oil, salt, and pepper, then roast on a baking sheet for 30-35 minutes until tender.
2. In a large bowl, combine the mixed greens, roasted beets, goat cheese, walnuts, and red onion.
3. In a small saucepan, simmer balsamic vinegar and honey over medium heat until it thickens into a glaze (about 10 minutes).
4. Drizzle the balsamic glaze over the salad and toss gently to combine.

This roasted beet and goat cheese salad offers a sophisticated flavor profile that’s perfect for summer.

The earthy, sweet beets contrast with the tangy goat cheese, while the balsamic glaze adds depth. It’s a beautiful, simple dish to serve for a light lunch or as a side for grilled meats.

Mango & Black Bean Summer Salad

Bright and colorful, this tropical-inspired salad combines the sweetness of ripe mango with the hearty texture of black beans and a tangy lime dressing.

It’s an easy, refreshing dish that’s perfect for hot summer days, offering a satisfying balance of flavors and textures.

Ingredients:

• 5 cups mixed greens (baby kale, spinach, and arugula)
• 1 ripe mango, diced
• 1 cup black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 tablespoon pumpkin seeds or sunflower seeds (optional)

Lime-Cilantro Dressing:

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey or agave syrup
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine mixed greens, diced mango, black beans, bell pepper, red onion, and cilantro.
2. In a small bowl or jar, whisk together lime juice, olive oil, honey, cumin, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Top with pumpkin or sunflower seeds for extra crunch.

This mango and black bean salad is a bright, colorful dish that’s perfect for summer gatherings.

The sweetness of the mango pairs wonderfully with the savory black beans and fresh cilantro, creating a deliciously balanced salad that’s both filling and refreshing. It’s a great side dish or can easily serve as a light main.

Spicy Shrimp & Avocado Green Salad

This salad offers a perfect balance of spice and creaminess, with succulent shrimp seasoned with chili and lime, complemented by the richness of avocado and the freshness of greens.

It’s a flavorful, protein-packed dish that’s ideal for a quick summer dinner or a light lunch.

Ingredients:

• 6 cups mixed greens (baby spinach, arugula, and butter lettuce)
• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil

Spicy Marinade:

• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Juice of 1 lime
• Salt and pepper to taste

Lime-Cilantro Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a bowl, combine all marinade ingredients. Add shrimp and toss to coat. Let marinate for 10-15 minutes.
2. Heat a skillet with olive oil over medium-high heat and cook shrimp for 2-3 minutes on each side until pink and fully cooked.
3. In a large bowl, combine mixed greens, avocado, red bell pepper, red onion, and cilantro.
4. Whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
5. Toss salad with dressing and top with cooked shrimp.

This spicy shrimp and avocado salad is full of bold flavors that pack a punch.

The shrimp’s smoky heat contrasts wonderfully with the cool, creamy avocado, making it a satisfying meal that’s also light and refreshing.

Cucumber & Tomato Feta Salad

This simple yet flavorful salad highlights the crisp freshness of cucumber and tomato, paired with the briny tang of feta cheese and a light vinaigrette.

It’s an easy-to-make dish that’s perfect for picnics, potlucks, or as a refreshing side to grilled meats.

Ingredients:

• 6 cups mixed greens (arugula, spinach, and Romaine)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons Kalamata olives (optional)
• 2 tablespoons olive oil

Lemon-Olive Oil Dressing:

• 3 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the mixed greens, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
2. For the dressing, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently.

This cucumber and tomato feta salad is a light, refreshing choice for any summer gathering.

The crispness of the cucumber and sweetness of the tomatoes pair perfectly with the saltiness of feta and the tangy dressing, making it an easy and crowd-pleasing salad.

Grilled Zucchini & Quinoa Salad

This hearty yet refreshing salad features grilled zucchini and quinoa, paired with fresh greens, cherry tomatoes, and a tangy lemon dressing.

It’s a nutrient-packed meal that’s perfect for a satisfying summer lunch or dinner, offering a great balance of protein, fiber, and healthy fats.

Ingredients:

• 5 cups mixed greens (baby spinach, arugula, and kale)
• 2 medium zucchinis, sliced lengthwise
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 1/4 cup crumbled feta cheese (optional)

Lemon-Dijon Dressing:

• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Grill zucchini slices for 2-3 minutes on each side until lightly charred and tender.
2. In a large bowl, combine mixed greens, quinoa, grilled zucchini, cherry tomatoes, red onion, and basil.
3. Whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently. Top with crumbled feta cheese, if using.

This grilled zucchini and quinoa salad is a flavorful and filling choice, with the smoky grilled zucchini adding depth to the light and refreshing greens and quinoa.

It’s a perfect dish for vegetarians or anyone seeking a hearty but light summer meal.

Asian-Inspired Sesame Chicken Salad

This vibrant, Asian-inspired salad features tender sesame-crusted chicken paired with crunchy cabbage, carrots, and a tangy ginger-sesame dressing.

It’s a delightful combination of textures and flavors—crisp, savory, and just the right amount of sweetness—perfect for a light yet filling summer meal.

Ingredients:

• 6 cups mixed greens (shredded cabbage, spinach, and arugula)
• 1 lb chicken breast, grilled and sliced
• 1/2 cup shredded carrots
• 1/4 cup edamame (optional)
• 1/4 cup thinly sliced red bell pepper
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped cilantro

Sesame-Ginger Dressing:

• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced
• Salt and pepper to taste

Instructions:

1. Coat the chicken breasts with sesame seeds, then grill them until fully cooked and slice into thin strips.
2. In a large salad bowl, toss the mixed greens, shredded carrots, edamame, red bell pepper, and cilantro.
3. Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss well.
5. Top with sliced chicken and a sprinkle of toasted sesame seeds before serving.

This sesame chicken salad is full of fresh and crunchy ingredients, balanced by the rich umami of the sesame dressing.

It’s perfect for warm days when you crave something filling but still light and refreshing. The sesame-crusted chicken adds a delightful crunch, making it a great alternative to traditional salads.

Panzanella Salad with Grilled Vegetables

A classic Italian dish, Panzanella brings together chunks of crusty bread, ripe tomatoes, and grilled vegetables, all tossed with a fragrant basil vinaigrette.

It’s a perfect use for summer’s bounty, especially when you have some leftover bread you want to use up. This version adds grilled vegetables to create a smoky, savory depth.

Ingredients:

• 6 cups mixed greens (arugula, spinach, and Romaine)
• 3 cups rustic bread, cubed and toasted
• 1 large tomato, diced
• 1 zucchini, sliced and grilled
• 1 red bell pepper, sliced and grilled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar

Basil Vinaigrette:

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

Instructions:

1. Grill the zucchini and red bell pepper until charred and tender, about 5 minutes per side.
2. In a large bowl, combine the toasted bread cubes, diced tomato, grilled vegetables, red onion, and basil.
3. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately, garnished with extra basil.

This Panzanella salad is a perfect dish to bring to a summer gathering or serve as a light, filling meal.

The smoky grilled vegetables and hearty bread create a satisfying texture, while the fresh basil and balsamic vinaigrette add a fragrant, tangy twist.

Thai Peanut & Cabbage Salad

This refreshing Thai-inspired salad combines crunchy cabbage, carrots, and peppers with a creamy peanut dressing.

The combination of crunchy textures and rich, savory peanut sauce makes for a flavorful and satisfying dish that’s perfect as a side or light main.

Ingredients:

• 6 cups mixed greens (shredded cabbage, spinach, and kale)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts (or cashews)
• 1/4 cup fresh cilantro, chopped

Peanut Dressing:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon lime juice
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• Water to thin (as needed)

Instructions:

1. In a large salad bowl, combine the mixed greens, shredded carrots, red bell pepper, chopped peanuts, and cilantro.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and grated ginger. Add water to reach desired consistency.
3. Drizzle the peanut dressing over the salad and toss to coat evenly.

This Thai peanut and cabbage salad is bursting with vibrant flavors and textures.

The creamy peanut dressing complements the fresh veggies, making it a perfect side dish or light meal. It’s an easy salad to whip up for a hot summer day or as a colorful addition to any picnic.

Grilled Peach & Burrata Salad

This light, sweet, and savory salad features juicy grilled peaches paired with creamy burrata cheese, mixed greens, and a honey-balsamic glaze.

It’s a stunning dish, perfect for summer nights when you want a salad that feels both fresh and indulgent.

Ingredients:

• 6 cups mixed greens (arugula, spinach, and baby kale)
• 2 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 1/4 cup toasted almonds, slivered
• 1 tablespoon fresh basil, torn

Honey-Balsamic Glaze:

• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon olive oil

Instructions:

1. Preheat the grill or grill pan over medium heat. Grill the peach halves for 2-3 minutes per side until lightly charred.
2. In a large bowl, combine mixed greens and top with the grilled peaches, burrata cheese (tear it into smaller pieces), and toasted almonds.
3. In a small saucepan, simmer balsamic vinegar and honey over medium heat for 5-7 minutes until it thickens into a syrup.
4. Drizzle the glaze over the salad and sprinkle with fresh basil.

This grilled peach and burrata salad is a refreshing and unique dish that balances the sweetness of the peaches with the richness of the burrata.

The honey-balsamic glaze adds a sweet, tangy finish, making it a perfect light summer appetizer or side.

Caprese Salad with Pesto Vinaigrette

A fresh take on the classic Caprese salad, this version adds a homemade pesto vinaigrette for a burst of herbaceous flavor.

The combination of ripe tomatoes, creamy mozzarella, and fragrant basil is elevated with a zesty dressing, making it a perfect summer dish for any occasion.

Ingredients:

• 6 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon balsamic glaze (optional)

Pesto Vinaigrette:

• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a platter.
2. In a small food processor or blender, combine basil, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth.
3. Drizzle the pesto vinaigrette over the tomato and mozzarella slices.
4. Garnish with torn basil leaves and a drizzle of balsamic glaze, if using.

This Caprese salad with pesto vinaigrette is a vibrant, herb-filled version of the classic.

The homemade pesto dressing adds depth and freshness, enhancing the simplicity of the tomatoes and mozzarella. It’s an ideal salad for summer gatherings, offering bright and bold flavors.

Avocado & Grapefruit Salad with Lime Dressing

A refreshing and zesty salad, this dish pairs creamy avocado with the citrusy tang of grapefruit and a light lime dressing.

It’s the perfect salad to brighten up any meal, offering a balance of creamy, tart, and savory flavors that are both satisfying and revitalizing.

Ingredients:

• 4 cups mixed greens (baby spinach, arugula, and watercress)
• 1 avocado, sliced
• 2 grapefruit, peeled and segmented
• 1/4 red onion, thinly sliced
• 1 tablespoon pumpkin seeds (optional)

Lime Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss the mixed greens, avocado slices, grapefruit segments, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. Drizzle the lime dressing over the salad and toss gently.
4. Top with pumpkin seeds for a little crunch, if desired.

This avocado and grapefruit salad is a simple yet flavorful dish that’s perfect for a light lunch or as a refreshing side to grilled meats.

The citrusy grapefruit pairs beautifully with the rich, creamy avocado, creating a salad that’s both nutritious and delicious.

Grilled Corn & Tomato Salad with Cilantro-Lime Dressing

This colorful, fresh salad is packed with sweet, smoky grilled corn and juicy tomatoes, topped with a zesty cilantro-lime dressing.

It’s perfect for summer gatherings and a great way to make the most of in-season corn.

Ingredients:

• 4 ears of corn, husked and grilled
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled cotija cheese (optional)

Cilantro-Lime Dressing:

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

Instructions:

1. Grill the corn on medium heat for about 8-10 minutes, turning occasionally until charred. Once grilled, cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
3. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper for the dressing.
4. Drizzle the cilantro-lime dressing over the salad and toss to combine.

This grilled corn and tomato salad is a vibrant, flavorful dish that combines the smoky sweetness of the corn with the juiciness of the tomatoes and the tangy dressing.

It’s a simple but stunning addition to any summer meal.

Watermelon & Feta Salad with Mint-Lime Dressing

A refreshing, sweet, and savory salad, this combination of juicy watermelon, tangy feta, and fragrant mint is the ultimate summer treat.

The lime dressing adds the perfect finishing touch, making it a light, hydrating option for hot days.

Ingredients:

• 4 cups cubed watermelon
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon red onion, thinly sliced (optional)

Mint-Lime Dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon fresh mint, chopped

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, chopped mint leaves, and red onion (if using).
2. In a small bowl, whisk together lime juice, honey, olive oil, and fresh mint for the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This watermelon and feta salad is sweet, salty, and refreshing, making it the perfect salad to enjoy on hot summer days.

The mint-lime dressing ties everything together beautifully, offering a light and hydrating dish that’s full of flavor.

Sweet Potato & Kale Salad with Tahini Dressing

This hearty and satisfying salad features roasted sweet potatoes, tender kale, and a creamy tahini dressing.

It’s a comforting yet healthy dish that’s perfect for a filling lunch or light dinner, offering a wonderful balance of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 5 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon olive oil
• Salt and pepper to taste

Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2-3 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, massage chopped kale with a pinch of salt for 2-3 minutes until softened.
3. Add the roasted sweet potatoes, dried cranberries, and toasted walnuts to the kale.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
5. Drizzle the tahini dressing over the salad and toss to combine.

This sweet potato and kale salad is both nourishing and filling, thanks to the roasted sweet potatoes and protein-packed tahini dressing.

The crunch of walnuts and the tartness of cranberries add complexity, making this salad a hearty yet healthy option for any meal.

Roasted Beet & Goat Cheese Salad with Orange Vinaigrette

This earthy and vibrant salad features sweet roasted beets paired with creamy goat cheese and a citrusy orange vinaigrette.

The combination of flavors and textures makes it a perfect starter or side for a light summer meal.

Ingredients:

• 4 medium beets, peeled and roasted
• 6 cups mixed greens (baby arugula, spinach, and butter lettuce)
• 1/4 cup crumbled goat cheese
• 1/4 cup candied pecans (optional)
• 1/4 red onion, thinly sliced

Orange Vinaigrette:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 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 40-45 minutes or until tender. Let them cool and slice into thin rounds.
2. In a large bowl, combine the mixed greens, roasted beets, crumbled goat cheese, candied pecans, and red onion.
3. For the vinaigrette, whisk together orange juice, olive oil, Dijon mustard, honey, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently.

This roasted beet and goat cheese salad with orange vinaigrette is a wonderful combination of sweetness, earthiness, and tang.

The citrus dressing lifts the salad, making it a refreshing choice for any summer occasion. The creamy goat cheese and crunchy pecans add depth and contrast, making it both satisfying and flavorful.

Mediterranean Chickpea Salad with Lemon-Tahini Dressing

Packed with fiber and protein, this Mediterranean-inspired salad features chickpeas, cucumber, red onion, and olives, all tossed in a creamy lemon-tahini dressing.

It’s a refreshing and hearty salad that works great as a standalone meal or a side to grilled dishes.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1-2 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, red onion, olives, cherry tomatoes, and feta cheese.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper. Add water to reach the desired consistency.
3. Drizzle the lemon-tahini dressing over the salad and toss to combine.
4. Garnish with chopped parsley before serving.

This Mediterranean chickpea salad is full of bright, savory flavors with a creamy and tangy dressing.

The chickpeas make it filling, while the cucumber, olives, and feta offer refreshing and salty contrasts. It’s an easy and healthy salad perfect for a summer picnic or as a light lunch.

Grilled Chicken & Strawberry Salad with Balsamic Glaze

This salad is a delightful combination of sweet and savory, featuring juicy strawberries, grilled chicken, and a tangy balsamic glaze.

It’s a fresh and satisfying dish that’s perfect for a light dinner or as a flavorful addition to any summer barbecue.

Ingredients:

• 2 grilled chicken breasts, sliced
• 6 cups mixed greens (arugula, spinach, and Romaine)
• 1 cup strawberries, sliced
• 1/4 cup goat cheese, crumbled (optional)
• 1/4 cup candied pecans or almonds

Balsamic Glaze:

• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Grill the chicken breasts over medium heat for about 6-7 minutes per side until fully cooked. Slice the chicken thinly.
2. In a large bowl, combine mixed greens, sliced strawberries, crumbled goat cheese, and candied nuts.
3. For the balsamic glaze, simmer balsamic vinegar and honey in a small saucepan over medium heat for 5-7 minutes, until it thickens into a syrup.
4. Drizzle the balsamic glaze over the salad and top with sliced grilled chicken.

This grilled chicken and strawberry salad offers a perfect balance of sweet strawberries, savory chicken, and creamy goat cheese, all finished with a tangy balsamic glaze.

The candied pecans or almonds add a delightful crunch, making it a well-rounded and satisfying meal perfect for summer evenings.