29+ Delicious and Healthy Summer Salad Recipes You’ll Love

Summer is the perfect time to enjoy fresh, light, and vibrant meals, and what better way to do that than with a variety of refreshing summer salads?

Whether you’re planning a backyard BBQ, a picnic in the park, or simply looking for a quick and healthy lunch, there’s a salad recipe for every occasion.

From crisp greens and juicy fruits to hearty grains and protein-packed options, summer salads can be as creative and diverse as the season itself.

In this article, we’ve compiled 29+ summer salad recipes that will keep you cool, nourished, and satisfied throughout the warm months.

These salads are not only quick and easy to prepare but also bursting with flavor, colors, and textures.

Whether you prefer a classic Caesar, a fruity twist, or a grain-based salad packed with nutrients, we’ve got something for everyone.

29+ Delicious and Healthy Summer Salad Recipes You’ll Love

With so many delicious summer salad options to choose from, you’ll never run out of ideas to keep your meals exciting and healthy.

These 29+ summer salad recipes are perfect for staying cool in the heat while indulging in fresh, nutrient-packed ingredients.

From simple mixed greens to more adventurous combinations with grilled vegetables, fruits, and proteins, these salads are guaranteed to be a hit at your next summer gathering.

The best part? They’re versatile and easy to customize, so you can mix and match ingredients to suit your tastes.

So, grab your favorite fresh produce, toss together a few ingredients, and get ready to enjoy the ultimate summer salads.

Watermelon & Feta Summer Bliss Salad

Nothing says summer quite like the juicy sweetness of watermelon. Paired with creamy feta, crisp cucumber, and a drizzle of mint-lime dressing, this salad is the perfect balance of refreshing and savory.

It’s light, hydrating, and ideal for hot days when you want something that satisfies without being heavy.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup cucumber, sliced thin
• ¾ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, red onion, and mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Top with crumbled feta just before serving to maintain texture.

This salad is a vibrant, juicy burst of summer in every bite.

The sweet and salty combo is crowd-pleasing and pairs wonderfully with grilled meats or as a stand-alone light lunch. Chill it before serving for maximum refreshment.

Grilled Peach & Arugula Salad

This salad captures the smoky sweetness of grilled peaches paired with peppery arugula and the rich creaminess of goat cheese.

A balsamic glaze brings it all together for a sophisticated but simple dish that’s perfect for summer dinners or outdoor brunches.

Ingredients:

• 3 ripe peaches, halved and pitted
• 5 oz fresh arugula
• ½ cup goat cheese, crumbled
• ¼ cup toasted pecans or walnuts
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and freshly ground black pepper

Instructions:

1. Lightly brush peach halves with olive oil and grill for 2–3 minutes on each side until charred.
2. Once cooled, slice grilled peaches into wedges.
3. In a large bowl, toss arugula with a touch of olive oil and season with salt and pepper.
4. Top the greens with grilled peaches, goat cheese, and toasted nuts.
5. Drizzle with balsamic glaze just before serving.

This salad is a summer showstopper—visually stunning and packed with flavor.

The contrast of smoky-sweet peaches and tangy cheese makes it an unforgettable dish that feels both rustic and elegant.

Mediterranean Chickpea Salad

Hearty, colorful, and incredibly nourishing, this Mediterranean-inspired salad is bursting with flavor and texture.

Chickpeas provide satisfying protein, while tomatoes, cucumbers, olives, and herbs create a bright and zesty combination that’s both wholesome and delicious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, finely chopped
• ⅓ cup Kalamata olives, pitted and sliced
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and pepper, to taste
• Optional: ¼ cup crumbled feta cheese

Instructions:

1. In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, salt, and pepper.
3. Pour dressing over salad and toss to coat evenly.
4. Add feta cheese if using, and mix gently.

This salad travels well, making it a perfect picnic or potluck option.

It’s filling without being heavy and gets even better after marinating for a few hours. Serve it chilled or at room temperature—it’s a summer staple you’ll come back to all season long.

Strawberry Spinach Poppy Seed Salad

This vibrant salad is the ultimate summer refresher—sweet strawberries, tender spinach, and crunchy almonds come together with a creamy poppy seed dressing for a balance of sweet, tart, and savory flavors.

It’s light, yet satisfying, and perfect as a side or main dish.

Ingredients:

• 6 cups baby spinach
• 1½ cups fresh strawberries, sliced
• ¼ red onion, thinly sliced
• ⅓ cup sliced almonds, toasted
• ½ cup crumbled goat cheese or feta
• ¼ cup poppy seed dressing (store-bought or homemade)

Instructions:

1. In a large salad bowl, toss together spinach, strawberries, and red onion.
2. Drizzle with poppy seed dressing and gently mix to coat.
3. Top with toasted almonds and crumbled cheese just before serving.

This salad is a celebration of summer sweetness and leafy freshness.

Whether you’re serving it alongside grilled chicken or enjoying it solo, it’s a refreshing and flavorful choice that screams sunny days and outdoor dining.

Corn, Avocado & Tomato Salad

This chunky, colorful salad is the taste of late summer—ripe tomatoes, sweet corn off the cob, and creamy avocado all tossed in a zesty lime dressing.

It’s a no-cook, 10-minute wonder that’s full of bold flavors and perfect for BBQs, potlucks, or a quick weeknight dinner.

Ingredients:

• 2 cups fresh or frozen corn (cooked and cooled)
• 1½ cups cherry tomatoes, halved
• 1 avocado, diced
• ¼ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine corn, tomatoes, avocado, red onion, and cilantro.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper, then gently toss to mix.

This salad is vibrant, juicy, and creamy all at once. The flavors meld beautifully, and it’s just as tasty eaten fresh or after a few hours in the fridge.

It’s a quick, no-fuss dish that feels like a little summer fiesta in every bite.

Cantaloupe, Prosciutto & Mozzarella Salad

This elegant summer salad brings together the sweetness of ripe cantaloupe, the saltiness of prosciutto, and the creaminess of fresh mozzarella.

A drizzle of balsamic reduction adds just the right tangy depth. It’s a beautiful, light dish that feels fancy without much effort.

Ingredients:

• 2 cups cantaloupe, balled or cubed
• 6 slices prosciutto, torn into bite-sized pieces
• 1 cup mozzarella balls (bocconcini), halved
• ¼ cup fresh basil leaves
• 1 tbsp olive oil
• 1 tbsp balsamic reduction
• Cracked black pepper, to taste

Instructions:

1. Arrange cantaloupe, mozzarella, and prosciutto on a serving platter or in a shallow bowl.
2. Tuck in fresh basil leaves throughout the salad.
3. Drizzle with olive oil and balsamic reduction.
4. Finish with a few cracks of black pepper.

This salad is sweet, salty, and luxuriously creamy—a true showcase of summer’s finest ingredients.

It’s great as a starter or a light lunch and is guaranteed to impress with its restaurant-quality flair and simplicity.

Tropical Mango & Avocado Salad

A vibrant mix of tropical fruits and creamy avocado, this salad bursts with flavor and color.

The combination of mango, avocado, and fresh herbs is both refreshing and satisfying, while a honey-lime dressing ties everything together perfectly. It’s a true taste of summer, ideal for a light lunch or as a side dish to grilled meats.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 avocado, diced
• ½ red bell pepper, finely diced
• ¼ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine mango, avocado, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This tropical salad is bursting with sweetness, creaminess, and a touch of zest from the lime.

It’s light yet fulfilling, making it perfect for those warm summer days when you crave something refreshing and vibrant.

Caprese Quinoa Salad

A twist on the classic Caprese, this quinoa salad features juicy tomatoes, fresh mozzarella, and fragrant basil, all atop a bed of fluffy quinoa.

The quinoa adds a protein-packed boost, making this a filling yet light option for lunch or a side dish. A drizzle of balsamic glaze finishes it off with a tangy kick.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1½ cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• ½ cup fresh basil leaves, chopped
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked quinoa, cherry tomatoes, mozzarella, and basil.
2. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
3. Toss gently to combine and serve.

This salad is a wonderful fusion of hearty grains, creamy cheese, and fresh vegetables.

The balsamic glaze brings everything together, adding just the right amount of sweetness and tang. It’s a perfect salad for a summer picnic or a healthy weeknight dinner.

Cucumber & Radish Summer Salad

This crisp, cool salad is a refreshing option for hot summer days. The cool cucumber and peppery radishes pair beautifully with a tangy lemon-dijon dressing, making it a light and crunchy dish that balances both fresh and zesty flavors.

It’s perfect as a side to grilled meats or a crisp starter to any meal.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 cup radishes, thinly sliced
• ½ red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cucumbers, radishes, red onion, and dill.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

This salad offers a delightful crunch in every bite, with the radishes adding a subtle peppery heat that contrasts perfectly with the cool cucumber.

The lemon-dijon dressing adds a refreshing zest, making it a wonderful light side dish for any summer meal.

Roasted Beet & Goat Cheese Salad

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

Tossed in a tangy balsamic vinaigrette, this salad is as beautiful as it is delicious, making it a perfect choice for summer gatherings or a light yet satisfying meal.

Ingredients:

• 4 medium beets, peeled and roasted
• 4 cups mixed greens (arugula, spinach, or kale)
• ½ cup goat cheese, crumbled
• ¼ cup toasted walnuts
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45–50 minutes until tender. Once cooled, peel and slice the beets.
2. In a large bowl, toss the mixed greens with the roasted beets, goat cheese, and toasted walnuts.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad is a delightful mix of earthy sweetness from the beets, tangy creaminess from the goat cheese, and crunch from the walnuts.

The balsamic dressing ties everything together, making it a perfect side dish or light dinner.

Spicy Mango & Cucumber Salad

For a bright and spicy kick, this mango and cucumber salad combines sweet mango with the refreshing coolness of cucumber, and a spicy chili-lime dressing that’ll leave your taste buds tingling.

It’s an excellent choice for those who love bold flavors and want something fresh, light, and exciting.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 cucumber, julienned
• ¼ red onion, thinly sliced
• 1 red chili pepper, sliced (adjust to taste)
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp fish sauce or soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine mango, cucumber, red onion, and chili pepper.
2. In a small bowl, whisk together lime juice, fish sauce, honey, sesame oil, salt, and pepper.
3. Pour the dressing over the salad and toss well.
4. Garnish with fresh cilantro before serving.

This salad offers a refreshing yet spicy contrast of flavors, making it a perfect side for BBQs or as a light, zesty appetizer.

It’s full of vibrant, tangy sweetness with just the right amount of heat.

Sweet Potato & Kale Salad with Tahini Dressing

A hearty, nutritious salad that combines roasted sweet potatoes and kale with a creamy tahini dressing. This salad is filling yet light, perfect for those who want a nourishing meal without feeling overly full.

The earthy flavor of the sweet potatoes pairs beautifully with the rich tahini, making this a comforting summer option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup or honey
• 2 tbsp water (to thin dressing)
• ¼ cup pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and slightly crispy.
2. While the sweet potatoes roast, massage the kale with a bit of olive oil to soften the leaves.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make the dressing.
4. Once the sweet potatoes are roasted, combine them with the kale in a large bowl.
5. Drizzle with tahini dressing, toss gently, and sprinkle with pumpkin seeds.

This salad is both hearty and nourishing, with the roasted sweet potatoes adding a natural sweetness that balances the earthy, slightly bitter flavor of the kale.

The creamy tahini dressing brings it all together, creating a satisfying meal or side dish that’s packed with nutrition.

Grilled Zucchini & Tomato Salad

This salad is a perfect blend of smoky grilled zucchini, sweet tomatoes, and fresh basil. The olive oil and lemon dressing enhances the flavors, making it a light yet satisfying dish.

It’s an easy, flavorful salad for summer BBQs or as a side dish to complement any main course.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Drizzle zucchini slices with olive oil, salt, and pepper.
2. Grill the zucchini for 2–3 minutes per side until grill marks appear and the zucchini softens slightly.
3. In a large bowl, combine grilled zucchini, halved cherry tomatoes, and fresh basil.
4. Drizzle with lemon juice and balsamic vinegar (if using), then toss gently to combine.

This salad is both simple and delicious, with the smoky zucchini paired beautifully with the sweet burst of tomatoes.

The fresh basil and lemon dressing add a bright, herbaceous note, making it a refreshing summer dish that can be enjoyed warm or at room temperature.

Panzanella Salad

A traditional Italian bread salad, Panzanella is the perfect way to use up stale bread, transforming it into a flavorful, hearty salad.

The toasted bread soaks up the juices from the tomatoes, cucumbers, and onions, creating a delicious medley of textures and flavors with a tangy dressing to tie it all together.

Ingredients:

• 4 cups stale bread, cut into cubes
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup fresh basil, chopped
• ¼ cup red wine vinegar
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10–15 minutes until golden and crispy.
2. In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, and basil.
3. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss everything together gently. Let it sit for 15–20 minutes for the bread to soak up the flavors.

This Panzanella salad is a wonderful way to enjoy summer’s best tomatoes while making use of simple ingredients.

The bread absorbs all the vibrant flavors, making every bite a perfect balance of juicy, crispy, and tangy.

Citrus & Avocado Salad

This light and refreshing citrus and avocado salad is packed with bright flavors, combining the tartness of oranges and grapefruits with the creamy texture of avocado.

The honey-lime dressing adds the perfect sweetness and tang to complement the fresh ingredients, making this salad a delightful choice for a warm summer day.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, diced
• ¼ red onion, thinly sliced
• 1 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the orange and grapefruit segments, diced avocado, red onion, and fresh mint.
2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This citrus and avocado salad offers a beautiful mix of tart and creamy textures, making it a light yet satisfying choice for any summer meal.

The honey-lime dressing adds the perfect balance, making it a refreshing and vibrant dish that’s ideal for a warm day.

Grilled Corn & Black Bean Salad

This hearty and flavorful salad combines sweet grilled corn with protein-packed black beans, cherry tomatoes, and a touch of cilantro for freshness.

Tossed in a zesty lime-cilantro dressing, it’s a perfect side dish for barbecues or a standalone vegetarian meal.

Ingredients:

• 4 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning every 2–3 minutes until charred and tender. Once cool, slice the kernels off the cob.
2. In a large bowl, combine grilled corn, black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.

This salad is an explosion of textures and flavors—the sweetness of the grilled corn, the creaminess of the black beans, and the freshness of the tomatoes and cilantro make every bite vibrant and satisfying.

It’s a versatile dish, perfect for summer picnics or as a topping for tacos.

Greek Salad with Lemon-Oregano Dressing

A Mediterranean classic, this Greek salad is loaded with crisp cucumbers, juicy tomatoes, Kalamata olives, and creamy feta cheese.

Tossed with a bright lemon-oregano dressing, it’s a simple yet flavorful salad that can accompany almost any summer meal.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1 tsp dried oregano
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
2. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This Greek salad is fresh, vibrant, and full of flavor, making it a perfect summer side dish or a light meal on its own.

The tangy lemon-oregano dressing complements the richness of the feta and olives, creating a salad that’s simple but incredibly satisfying.

Avocado, Chickpea & Spinach Salad

Packed with plant-based protein, this avocado, chickpea, and spinach salad is both filling and refreshing.

The creamy avocado pairs perfectly with crunchy chickpeas, while the spinach adds a leafy boost of nutrients. A lemon-tahini dressing ties everything together beautifully.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 avocado, diced
• 1 small cucumber, sliced
• ¼ red onion, thinly sliced
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, spinach, avocado, cucumber, and red onion.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This salad is a nutrient-packed, hearty option that’s both creamy and refreshing.

The combination of chickpeas and avocado makes it filling, while the tahini dressing adds a rich, nutty flavor. It’s perfect for a light lunch or a wholesome side dish.

Summer Couscous Salad with Lemon Vinaigrette

This light yet satisfying couscous salad is packed with vibrant vegetables, including cucumber, bell pepper, and cherry tomatoes.

Tossed in a tangy lemon vinaigrette, it’s the perfect salad to bring to a summer potluck or enjoy as a refreshing side dish for any meal.

Ingredients:

• 1 cup couscous, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red bell pepper, diced
• ¼ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the couscous according to package instructions, then let it cool.
2. In a large bowl, combine the couscous with cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.

This couscous salad is bright and refreshing, with a satisfying texture from the couscous and a burst of freshness from the vegetables.

The lemon vinaigrette adds the perfect zesty touch, making it an ideal side for grilled meats or a light lunch.

Watermelon, Cucumber & Mint Salad

This incredibly refreshing salad is perfect for hot summer days.

The sweetness of the watermelon combines beautifully with the crispness of cucumber and the freshness of mint, making each bite cool and invigorating. It’s simple to make and perfect for picnics or barbecues.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, diced
• ¼ cup fresh mint, chopped
• Juice of 1 lime
• 1 tbsp honey (optional)
• Salt, to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, and mint.
2. Drizzle with lime juice and honey (if using), then toss gently.
3. Sprinkle with a pinch of salt just before serving.

This watermelon, cucumber, and mint salad is a cool, hydrating treat that’s packed with flavor.

The sweet watermelon and crisp cucumber are balanced perfectly by the freshness of mint, and the lime juice gives it an extra citrusy zing. It’s a light, guilt-free dish that’s perfect for any summer gathering.

Avocado & Tomato Salad with Balsamic Glaze

A simple yet stunning salad, this combination of ripe tomatoes and creamy avocado is elevated by a rich balsamic glaze.

The sweetness of the balsamic perfectly complements the savory tomatoes and buttery avocado, making it a wonderful side dish for summer meals.

Ingredients:

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 tbsp fresh basil, chopped
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine diced avocado, halved cherry tomatoes, red onion, and fresh basil.
2. Drizzle with olive oil and balsamic glaze.
3. Season with salt and pepper to taste and toss gently.

This avocado and tomato salad is both simple and elegant, making it a versatile side for almost any dish.

The balsamic glaze adds a touch of sweetness, while the avocado and tomatoes create a satisfying, creamy texture. It’s an easy yet impressive dish for summer dining.

Roasted Carrot & Arugula Salad with Lemon Dressing

This roasted carrot and arugula salad is an earthy and vibrant dish that brings out the sweetness of the carrots and the peppery freshness of arugula.

A zesty lemon dressing ties it all together, making it a perfect side dish or light lunch that’s both nourishing and full of flavor.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 4 cups arugula
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey
• Salt and pepper, to taste
• ¼ cup toasted pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
2. In a large bowl, combine the roasted carrots with arugula and feta cheese.
3. In a small bowl, whisk together lemon juice, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Sprinkle with toasted pumpkin seeds if desired.

This salad is a great balance of flavors—sweet, earthy carrots contrast beautifully with the peppery arugula, and the tangy feta adds richness.

The lemon dressing brightens everything up, making it a vibrant and hearty addition to any meal.

Fig & Blue Cheese Salad with Candied Walnuts

This luxurious salad combines the sweetness of fresh figs with the tangy richness of blue cheese, balanced out by crunchy candied walnuts and a simple balsamic vinaigrette.

It’s a delicious and sophisticated option for a light meal or a starter for a special dinner.

Ingredients:

• 8 fresh figs, quartered
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ¼ cup crumbled blue cheese
• ¼ cup candied walnuts (store-bought or homemade)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, quartered figs, blue cheese, and candied walnuts.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This fig and blue cheese salad is a harmonious mix of sweet, savory, and crunchy elements.

The figs add a rich, juicy sweetness that contrasts perfectly with the bold blue cheese, while the candied walnuts add an extra layer of crunch and sweetness. It’s a perfect salad for fall or a sophisticated touch to any summer gathering.

Spinach & Pear Salad with Walnuts and Gorgonzola

A classic combination of flavors, this spinach and pear salad is fresh and satisfying.

The sweetness of ripe pears and the creamy, tangy Gorgonzola cheese are complemented by toasted walnuts for crunch and a sweet balsamic glaze for depth of flavor.

Ingredients:

• 4 cups fresh spinach
• 2 ripe pears, sliced
• ½ cup walnuts, toasted
• ¼ cup Gorgonzola cheese, crumbled
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine spinach, pear slices, toasted walnuts, and Gorgonzola cheese.
2. Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
3. Toss the salad gently and serve immediately.

This spinach and pear salad is a perfect balance of sweet, savory, and crunchy textures.

The creamy Gorgonzola and crunchy walnuts pair wonderfully with the juicy sweetness of the pears, while the balsamic glaze adds a tangy finish. It’s a great side dish for a fall dinner or an elegant addition to any summer meal.