29+ Flavorful Summer Salad Dinner Recipes You’ll Crave All Season

When the sun is shining and the temperatures soar, heavy meals just don’t cut it.

Enter the ultimate collection of 29+ summer salad dinner recipes—light, fresh, and completely satisfying.

Whether you’re craving something tangy, crunchy, fruity, or protein-packed, these salads are more than just side dishes—they’re full-on meals.

From Mediterranean flavors to tropical inspirations, hearty grain bowls to zesty grilled combinations, this roundup has something for everyone.

These recipes are designed to be easy to make, full of seasonal produce, and delicious enough to serve as a main course.

Perfect for weeknight dinners, backyard get-togethers, or meal prep, these salads will keep your taste buds excited and your kitchen cool all summer long.

29+ Flavorful Summer Salad Dinner Recipes You’ll Crave All Season

There you have it—29+ summer salad dinner recipes that bring freshness, flavor, and ease to your warm-weather meals.

Whether you’re a meat-lover, vegetarian, or plant-based eater, there’s a salad here with your name on it.

Salads don’t have to be boring or repetitive; with a few vibrant ingredients, some smart flavor pairings, and a little creativity, your dinner can be as refreshing as a summer breeze.

Grilled Peach & Burrata Salad with Prosciutto

Juicy grilled peaches, creamy burrata, and salty prosciutto come together in this elegant yet simple summer salad. Perfect for a light dinner, it hits all the right notes — sweet, savory, creamy, and fresh.

This dish pairs beautifully with a glass of chilled rosé and makes a stunning presentation for outdoor dining.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 5 oz mixed greens (arugula, spinach, and/or baby kale)
• 8 oz burrata cheese (2 medium balls)
• 4 slices prosciutto, torn
• ¼ cup toasted pine nuts
• ¼ cup fresh basil leaves
• Balsamic glaze, for drizzling
• Salt and freshly cracked pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves with olive oil and grill for 2–3 minutes on each side, until they’re tender and have grill marks.
2. Arrange the mixed greens on a large serving platter or individual plates.
3. Add the grilled peaches, burrata (torn or whole), and prosciutto pieces on top of the greens.
4. Sprinkle with toasted pine nuts and basil leaves.
5. Drizzle with balsamic glaze and season with salt and pepper.
6. Serve immediately while the peaches are still warm and the burrata is creamy.

This salad feels indulgent without being heavy — a beautiful balance of flavors and textures.

It’s the kind of meal that feels special but is easy enough for a weeknight. You’ll be dreaming of summer nights long after your plate is clean.

Spicy Shrimp & Avocado Corn Salad

This vibrant and zesty shrimp salad is bursting with bold Southwestern flavors. It’s the perfect dinner when you want something healthy yet deeply satisfying.

The juicy corn, creamy avocado, and spicy shrimp make this a complete meal, packed with protein and flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 2 ears corn, grilled or boiled, kernels removed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper. Let marinate for 10 minutes.
2. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and cooked through. Set aside to cool slightly.
3. In a large bowl, combine corn, avocado, tomatoes, red onion, lime juice, and cilantro.
4. Gently fold in the shrimp.
5. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

With its bold spices and cooling avocado, this salad is a total crowd-pleaser.

It’s hearty enough for dinner but light enough to keep you feeling energized. Best enjoyed al fresco with a citrusy sparkling water or margarita.

Mediterranean Chickpea & Quinoa Salad

This protein-packed Mediterranean salad is a vegetarian delight that doesn’t skimp on flavor or satisfaction.

Loaded with chickpeas, quinoa, crunchy veggies, and a lemon-herb vinaigrette, it’s the kind of meal that feels nourishing and fulfilling. Bonus: it keeps well for leftovers!

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint

For the Dressing:

• ¼ cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Let cool.
2. In a small bowl, whisk together the dressing ingredients until emulsified.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, onion, olives, feta, parsley, and mint.
4. Pour the dressing over the salad and toss well.
5. Refrigerate for 15–20 minutes before serving for best flavor.

Hearty, herby, and refreshingly cool, this salad makes for a wonderful weeknight dinner or meal prep option. It’s satisfying on its own but also pairs beautifully with grilled pita or roasted eggplant.

Your taste buds (and your future lunch) will thank you.

Watermelon, Feta, and Mint Salad

This vibrant and refreshing watermelon salad combines sweet, juicy watermelon with the tang of feta and the coolness of mint.

It’s a perfect dish for a hot summer night, offering a balance of flavors that will leave you craving more. It’s a light yet satisfying option, ideal as a side or a light dinner.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ½ cup fresh mint leaves, torn
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, mint leaves, and red onion.
2. Drizzle with olive oil and balsamic vinegar.
3. Gently toss the salad to combine, ensuring all ingredients are well coated.
4. Season with salt and pepper to taste and serve chilled.

This salad is wonderfully refreshing and light, with the sweet watermelon and creamy feta offering a perfect contrast.

It’s great as a side to grilled meats or a simple meal on its own. Whether served at a picnic or a dinner table, it’s sure to become a summer favorite.

Caprese Chicken Salad

This salad takes the classic Caprese flavors and elevates them with grilled chicken.

The juicy tomatoes, creamy mozzarella, and fragrant basil combine with tender grilled chicken for a protein-packed, satisfying salad. It’s fresh and hearty enough to be a full meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• ½ cup fresh basil leaves, torn
• Balsamic glaze, for drizzling

Instructions:

1. Preheat the grill to medium-high heat. Brush chicken breasts with olive oil and season with Italian seasoning, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing.
3. In a large bowl, combine mixed greens, tomatoes, mozzarella, and basil.
4. Add the sliced chicken on top and drizzle with balsamic glaze.
5. Serve immediately, enjoying the fresh flavors.

This salad is a delightful way to enjoy the classic Caprese ingredients, while the grilled chicken adds richness and heartiness.

It’s perfect for a filling summer dinner that still feels light and healthy. The balsamic glaze ties everything together, making it a complete and satisfying meal.

Grilled Chicken & Avocado Caesar Salad

A twist on the classic Caesar, this salad includes tender grilled chicken and creamy avocado for a modern take on a beloved favorite.

The richness of the avocado pairs wonderfully with the smoky grilled chicken and the tangy Caesar dressing, making this a hearty, flavorful dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups romaine lettuce, chopped
• 1 avocado, diced
• ½ cup shredded Parmesan cheese
• ½ cup Caesar dressing
• 1 cup croutons

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6–7 minutes per side until cooked through. Let the chicken rest for a few minutes, then slice.
3. In a large bowl, toss together the romaine lettuce, avocado, Parmesan cheese, and Caesar dressing.
4. Top the salad with the sliced chicken and croutons.
5. Serve immediately for a delicious and satisfying dinner.

This salad brings the classic Caesar to life with a creamy avocado twist and smoky grilled chicken. It’s indulgent yet light, with each bite offering a perfect combination of flavors.

This salad is the ideal choice for a weeknight dinner or a casual summer gathering, sure to please everyone at the table.

Crispy Chickpea & Sweet Potato Salad

This hearty yet refreshing salad features crispy roasted chickpeas and roasted sweet potatoes, making it the perfect vegetarian dinner.

The savory chickpeas and tender sweet potatoes are complemented by a tangy lemon tahini dressing that pulls everything together.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil (for roasting the sweet potatoes)
• 4 cups mixed greens (spinach, arugula, and/or kale)
• ¼ cup red onion, thinly sliced
• ½ cup pomegranate seeds (optional, for garnish)

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and arrange on a separate baking sheet.
3. Roast the chickpeas and sweet potatoes in the oven for 20–25 minutes, stirring halfway through, until crispy and golden.
4. While the vegetables are roasting, whisk together the tahini dressing ingredients in a small bowl. Add water to achieve your desired dressing consistency.
5. To assemble, toss the mixed greens and red onion in a bowl. Add roasted chickpeas, sweet potatoes, and pomegranate seeds (if using).
6. Drizzle with tahini dressing and toss gently before serving.

This salad is a wonderful balance of textures and flavors — from the crispy chickpeas to the creamy sweet potatoes and the zesty tahini dressing.

It’s hearty enough to be a main dish, and the pomegranate adds a burst of sweetness that complements the savory elements perfectly. Enjoy it as a meal prep option or for a light yet filling dinner.

Grilled Salmon & Avocado Salad with Lemon-Dijon Dressing

Grilled salmon provides a perfect protein-packed base for this fresh, zesty salad. Paired with creamy avocado and a tangy lemon-Dijon dressing, it makes for a flavorful and satisfying summer dinner.

This dish combines the richness of salmon with the bright, crisp flavors of fresh vegetables.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups mixed greens (arugula, spinach, and romaine)
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced

For the Lemon-Dijon Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 3–4 minutes per side or until it’s cooked through and has a nice char. Let it rest before flaking it into large pieces.
3. In a large salad bowl, combine mixed greens, avocado, cucumber, tomatoes, and red onion.
4. In a small bowl, whisk together the dressing ingredients until well combined.
5. Gently toss the salad with the dressing and top with flaked salmon.
6. Serve immediately, drizzling extra dressing if desired.

This salad is light but substantial, with omega-3-rich salmon adding a delicious depth of flavor.

The lemon-Dijon dressing brings brightness to the dish, complementing the creamy avocado and crisp veggies. It’s perfect for a wholesome dinner, and it’s a great way to enjoy grilled fish in a fresh, vibrant salad.

Asian Sesame Noodle Salad with Grilled Chicken

Packed with colorful veggies, tender grilled chicken, and a sweet-savory sesame dressing, this noodle salad brings bold Asian-inspired flavors to the table.

It’s a refreshing and light salad that combines the crunch of veggies with the silkiness of soba noodles, perfect for a filling yet light dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 8 oz soba noodles, cooked and drained
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• ¼ cup cilantro, chopped
• 2 tbsp sesame seeds

For the Sesame Dressing:

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp grated ginger

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season chicken breasts with soy sauce and sesame oil, then grill for 6–7 minutes per side, until fully cooked. Let rest before slicing into strips.
2. In a large bowl, combine cooked soba noodles with red bell pepper, carrot, cucumber, cilantro, and sesame seeds.
3. In a small bowl, whisk together the sesame dressing ingredients until smooth.
4. Toss the noodles and veggies with the sesame dressing, then top with sliced grilled chicken.
5. Serve immediately, or chill for a more refreshing option.

This Asian sesame noodle salad is a perfect mix of savory, sweet, and tangy flavors.

The grilled chicken adds protein and makes the salad more substantial, while the sesame dressing ties it all together with its rich umami taste. It’s an ideal dinner that’s full of fresh flavors and vibrant colors.

Strawberry Spinach Salad with Balsamic Glaze

This light and refreshing salad is perfect for a warm summer evening.

The sweetness of fresh strawberries is balanced by the tang of balsamic glaze, while the spinach adds a leafy base that ties everything together. It’s an elegant and simple dish that can be served as a side or a light main course.

Ingredients:

• 4 cups fresh spinach leaves
• 1 ½ cups strawberries, hulled and sliced
• ½ red onion, thinly sliced
• ¼ cup crumbled goat cheese
• ¼ cup candied pecans (or walnuts)
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, and red onion.
2. Drizzle olive oil over the salad and season with salt and pepper.
3. Gently toss the salad to combine.
4. Top with crumbled goat cheese, candied pecans, and a generous drizzle of balsamic glaze.
5. Serve immediately.

This salad has the perfect balance of sweet, savory, and tangy flavors.

The candied pecans add a touch of sweetness and crunch, while the balsamic glaze elevates the dish with its rich, complex flavor. It’s a refreshing, feel-good meal that’s perfect for warm weather.

Roasted Beet & Arugula Salad with Orange Vinaigrette

Roasted beets bring an earthy sweetness to this vibrant salad, while peppery arugula and citrusy orange vinaigrette offer freshness and brightness.

This is a colorful and nutrient-packed option that makes a perfect dinner salad when paired with grilled chicken or fish.

Ingredients:

• 3 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1 orange, peeled and segmented
• ½ red onion, thinly sliced
• ¼ cup crumbled feta cheese

For the Orange Vinaigrette:

• ¼ cup fresh orange juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, and spread them on a baking sheet in a single layer.
2. Roast the beets for 25–30 minutes, stirring once halfway through, until they are tender and slightly caramelized.
3. While the beets roast, whisk together the orange vinaigrette ingredients in a small bowl.
4. In a large salad bowl, toss the arugula, orange segments, and red onion.
5. Once the beets are done, let them cool slightly, then add them to the salad along with crumbled feta.
6. Drizzle with the orange vinaigrette and serve immediately.

This salad is perfect for showcasing seasonal ingredients, with the earthy sweetness of the roasted beets and the zesty orange dressing creating a refreshing and satisfying meal.

It’s also a great side dish for grilled meats or a standalone vegetarian dinner.

Avocado & Mango Chicken Salad

This tropical-inspired salad brings together the creaminess of avocado and the sweetness of mango, paired with tender grilled chicken.

The citrusy dressing adds a fresh twist, making this a vibrant and light dinner that’s packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or romaine)
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp orange juice
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil, cumin, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side until cooked through. Let it rest for a few minutes before slicing.
3. In a large bowl, combine the mixed greens, mango, avocado, red onion, and cilantro.
4. In a small bowl, whisk together the dressing ingredients until well combined.
5. Toss the salad with the dressing and top with sliced grilled chicken.
6. Squeeze fresh lime juice over the salad just before serving.

This salad is bursting with tropical flavors, from the creamy avocado to the juicy mango, and the cumin-seasoned chicken ties everything together with its smoky flavor.

The citrus dressing is bright and refreshing, making this a perfect summer dinner option.

Grilled Zucchini & Feta Salad with Lemon Dressing

This light and fresh salad features grilled zucchini, which adds a smoky flavor, paired with creamy feta and a zesty lemon dressing.

It’s a simple yet flavorful dish that celebrates the best of summer vegetables. Perfect for a quick weeknight dinner or a side dish for your next BBQ.

Ingredients:

• 2 medium zucchinis, sliced into ¼-inch rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp pine nuts, toasted
• Fresh basil leaves, for garnish

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Toss the zucchini slices with olive oil, salt, and pepper.
2. Grill the zucchini for 2–3 minutes on each side until charred and tender.
3. In a small bowl, whisk together the lemon dressing ingredients until smooth.
4. In a large bowl, toss the mixed greens, grilled zucchini, feta, red onion, and toasted pine nuts.
5. Drizzle with the lemon dressing and garnish with fresh basil.
6. Serve immediately.

This salad is a delightful way to enjoy grilled veggies in a light yet flavorful combination.

The creamy feta and crunchy pine nuts balance the smoky grilled zucchini, and the lemon dressing adds a refreshing finish. It’s perfect for a light dinner or as a side to grilled meats.

Tuna & White Bean Salad with Herbed Vinaigrette

This Mediterranean-inspired salad is packed with protein from tuna and white beans, making it a hearty yet light dinner.

Fresh herbs, a tangy vinaigrette, and a mix of crisp veggies bring vibrant flavors to this satisfying meal. It’s a great option for a quick and nutritious dinner.

Ingredients:

• 1 can (5 oz) tuna in olive oil, drained
• 1 can (15 oz) white beans (such as cannellini), drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion, thinly sliced
• 2 tbsp capers, drained
• ¼ cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped

For the Herbed Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the tuna, white beans, cherry tomatoes, cucumber, red onion, capers, olives, parsley, and dill.
2. In a small bowl, whisk together the herbed vinaigrette ingredients until emulsified.
3. Pour the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, or chill for 30 minutes to allow the flavors to marinate.

This salad is full of Mediterranean flavors, with the tuna and white beans providing a protein-rich base while the fresh veggies and briny capers and olives add depth.

The herbed vinaigrette ties everything together with a tangy, aromatic punch. It’s perfect for a light dinner or as a lunch that’s both filling and fresh.

Avocado, Cucumber & Chickpea Salad with Tahini Dressing

A cooling, nutrient-packed salad with creamy avocado, crunchy cucumber, and protein-rich chickpeas, this dish is perfect for a light yet filling summer dinner.

The tahini dressing adds a smooth, nutty flavor that ties all the ingredients together for a refreshing and satisfying meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 avocado, diced
• ½ red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro, chopped
• 2 tbsp pumpkin seeds (optional, for crunch)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2–3 tbsp water (to thin)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, avocado, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the tahini dressing ingredients until smooth. Add more water if necessary to reach a drizzly consistency.
3. Drizzle the tahini dressing over the salad and toss gently to combine.
4. Top with pumpkin seeds for extra crunch and serve immediately.

This salad is creamy, crunchy, and satisfying all in one bite.

The avocado and chickpeas create a filling base, while the tahini dressing adds richness and a lovely depth of flavor. It’s a great choice for a wholesome, plant-based dinner, and it’s easy to make in no time!

Grilled Peach & Burrata Salad

This salad combines the sweetness of grilled peaches with creamy burrata cheese for a deliciously light and satisfying dinner.

The charred peaches add a smoky flavor that pairs beautifully with the richness of the burrata, while fresh greens and a balsamic drizzle complete this elegant dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula or mixed greens
• 1 ball burrata cheese, torn into pieces
• ¼ cup toasted almonds or pine nuts
• 2 tbsp fresh basil, chopped
• Balsamic glaze, for drizzling

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches for 3–4 minutes per side until charred and softened.
3. In a large bowl, toss the arugula or mixed greens with a little olive oil and salt.
4. Arrange the greens on a platter, then top with grilled peaches, burrata, toasted nuts, and fresh basil.
5. Drizzle with balsamic glaze just before serving.

This salad is a perfect balance of sweet and savory, with the smoky grilled peaches bringing depth to the creamy burrata and crunchy toasted nuts.

The balsamic glaze adds an extra layer of richness, making this a deliciously unique summer dinner.

Grilled Corn & Avocado Salad with Cilantro Lime Dressing

This vibrant and refreshing salad features smoky grilled corn and creamy avocado, tossed with a zesty cilantro lime dressing.

The combination of sweet corn, creamy avocado, and citrusy dressing makes this a fun and flavorful salad, ideal for a light dinner.

Ingredients:

• 2 ears of corn, husked
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 1 cup fresh cilantro, chopped

For the Cilantro Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper.
2. Grill the corn for 10–12 minutes, turning occasionally, until charred and tender. Allow it to cool slightly before cutting the kernels off the cob.
3. In a large bowl, combine the grilled corn, avocado, cherry tomatoes, red onion, and cilantro.
4. Whisk together the cilantro lime dressing ingredients and drizzle over the salad.
5. Toss gently to combine and serve immediately.

This salad is a delightful mix of textures and flavors, with the sweetness of the corn contrasting perfectly with the creaminess of the avocado.

The cilantro lime dressing adds a fresh and zesty kick that brightens the entire dish, making it the perfect summer dinner salad.

Crispy Tofu & Mango Salad with Peanut Dressing

This vegan-friendly salad is packed with protein-rich crispy tofu, sweet mango, and a rich peanut dressing that ties all the ingredients together.

The combination of savory, sweet, and nutty flavors makes this a satisfying and delicious dinner option, especially for those looking for a plant-based meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp cornstarch
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 mango, peeled and sliced
• 1 red bell pepper, julienned
• ½ cucumber, sliced
• 1 cup shredded carrots
• 2 tbsp fresh cilantro, chopped
• 2 tbsp sesame seeds (optional)

For the Peanut Dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 garlic clove, minced
• 2 tbsp warm water (to thin dressing)

Instructions:

1. In a bowl, toss the tofu cubes with cornstarch, salt, and pepper.
2. Heat olive oil in a nonstick pan over medium-high heat and cook the tofu for 5–7 minutes, turning occasionally, until crispy and golden brown.
3. In a large bowl, combine the mango, red bell pepper, cucumber, and shredded carrots.
4. In a small bowl, whisk together all the peanut dressing ingredients until smooth.
5. Toss the salad with the peanut dressing, then top with crispy tofu, fresh cilantro, and sesame seeds.
6. Serve immediately.

This salad is an exciting combination of textures, with the crispy tofu and crunchy vegetables complemented by the creamy, savory peanut dressing.

The mango adds a refreshing sweetness, creating a well-balanced and filling dinner that’s both healthy and flavorful.

Caprese Salad with Grilled Chicken

This classic Italian salad gets a boost of protein from grilled chicken, making it a satisfying meal on its own.

The combination of juicy tomatoes, creamy mozzarella, fresh basil, and grilled chicken is drizzled with balsamic glaze, offering a perfect balance of flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
3. Arrange the sliced tomatoes and mozzarella on a platter, alternating them in a circular pattern.
4. Top with fresh basil leaves and the sliced grilled chicken.
5. Drizzle the balsamic glaze and olive oil over the top.
6. Serve immediately.

This Caprese salad with grilled chicken is a perfect combination of fresh flavors and textures.

The creamy mozzarella and juicy tomatoes pair beautifully with the smoky, tender grilled chicken, while the fresh basil adds a fragrant touch. The balsamic glaze ties everything together with a tangy-sweet finish, making this salad a filling and satisfying meal.

Watermelon & Feta Salad with Mint Dressing

This refreshing salad combines juicy watermelon, tangy feta, and a refreshing mint dressing, creating a light yet flavorful dish.

It’s the perfect salad for summer gatherings or a cool dinner after a hot day.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ½ red onion, thinly sliced
• ¼ cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, crumbled feta, and red onion.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to make the mint dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint leaves before serving.

This salad is a perfect balance of sweet and savory, with the sweetness of watermelon complementing the tanginess of the feta.

The mint dressing adds a cool, aromatic touch, making this a light and refreshing summer dinner or side dish.

Roasted Cauliflower & Chickpea Salad with Tahini Dressing

Roasted cauliflower and chickpeas bring a savory and hearty base to this vegan-friendly salad.

The creamy tahini dressing adds richness and depth to the flavors, making this salad a filling yet light dinner option.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast in the oven for 25–30 minutes, stirring once halfway through, until the cauliflower is golden brown and the chickpeas are crispy.
3. In a large salad bowl, combine the mixed greens, roasted cauliflower, roasted chickpeas, red onion, and parsley.
4. In a small bowl, whisk together the tahini dressing ingredients until smooth.
5. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Serve immediately.

This roasted cauliflower and chickpea salad is hearty, savory, and satisfying.

The warm, spiced vegetables are balanced by the creamy tahini dressing, making it a filling yet refreshing dish for a summer evening. The combination of flavors and textures is both comforting and healthy.

Crispy Chickpea & Avocado Salad with Lemon Tahini Dressing

Packed with crispy chickpeas, creamy avocado, and a tangy lemon tahini dressing, this salad is both filling and refreshing.

The chickpeas add a satisfying crunch, while the avocado provides creaminess, making it a perfect summer meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• Salt and pepper, to taste
• 2–3 tbsp water (to thin dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until crispy and golden.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water a tablespoon at a time until the dressing reaches your desired consistency.
4. In a large bowl, toss the mixed greens, diced avocado, cucumber, cherry tomatoes, and red onion.
5. Top with the crispy chickpeas and drizzle with the lemon tahini dressing.
6. Serve immediately.

This salad is loaded with flavor and texture, from the crispy chickpeas to the creamy avocado.

The lemon tahini dressing ties everything together with a zesty, rich finish, making this a wholesome and satisfying dinner.

Shrimp & Mango Salad with Avocado-Lime Dressing

A tropical-inspired salad that pairs succulent shrimp with juicy mango and creamy avocado, this dish is a burst of fresh flavors.

The avocado-lime dressing brings a creamy tang that complements the shrimp and fruit, making it a perfect summer dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• ½ red onion, thinly sliced
• ¼ cup cilantro, chopped

For the Avocado-Lime Dressing:

• 1 ripe avocado
• 3 tbsp lime juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 tbsp water (to thin dressing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with chili powder, salt, and pepper. Cook the shrimp for 2–3 minutes per side, or until they are pink and opaque. Remove from heat.
2. In a small blender or food processor, blend the avocado, lime juice, olive oil, garlic, salt, and pepper until smooth. Add water as needed to reach your desired consistency.
3. In a large bowl, combine the mixed greens, diced mango, avocado, red onion, and cilantro.
4. Top with the cooked shrimp and drizzle with the avocado-lime dressing.
5. Serve immediately.

This shrimp and mango salad is a tropical delight, perfect for a light dinner.

The sweet mango pairs wonderfully with the creamy avocado-lime dressing and the spicy shrimp, making it a flavorful and refreshing dish.

Quinoa & Roasted Vegetable Salad with Lemon Vinaigrette

This hearty salad is filled with roasted vegetables and quinoa, making it a filling yet healthy dinner option.

The tangy lemon vinaigrette adds a burst of flavor that complements the earthy roasted vegetables and protein-packed quinoa.

Ingredients:

• 1 cup quinoa, cooked according to package instructions
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• ¼ cup feta cheese, crumbled (optional)

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
2. Roast the vegetables for 20–25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa according to package instructions and set aside to cool slightly.
4. In a small bowl, whisk together the lemon vinaigrette ingredients.
5. In a large bowl, combine the quinoa, roasted vegetables, cherry tomatoes, and fresh parsley.
6. Drizzle with the lemon vinaigrette and top with crumbled feta cheese (if using).
7. Serve immediately.

This quinoa and roasted vegetable salad is a hearty, nutrient-dense option that’s full of flavor.

The roasted vegetables bring a savory depth, while the quinoa adds protein and texture. The lemon vinaigrette brightens the dish with a tangy kick, making it a refreshing yet filling summer dinner.