27+ Delicious Summer Tossed Salad Recipes You Must Try

As the summer sun graces us with its warmth, there’s no better way to enjoy the season than by indulging in fresh, light, and vibrant salads.

Whether you’re looking to refresh your lunch routine, serve a stunning side dish at a barbecue, or prepare a wholesome dinner, tossed salads offer endless possibilities for satisfying, healthy, and flavorful meals.

From crisp greens to sweet fruits, from smoky grilled vegetables to creamy dressings, summer salads have it all.

The best part? They are quick to prepare and often feature ingredients that are in season and packed with nutrients.

With so many varieties to choose from, it can be hard to know where to start—but worry no more.

In this collection, we’ve curated over 27+ fantastic summer tossed salad recipes that will not only fuel your body but also delight your taste buds.

27+ Delicious Summer Tossed Salad Recipes You Must Try

With over 27+ tossed salad recipes to choose from, the possibilities for creating light, flavorful, and satisfying summer meals are endless.

Whether you’re craving a simple vegetable salad, a tropical fruit combination, or a hearty grain-based dish, there’s something for every palate.

These salads are not only a great way to enjoy seasonal produce, but they’re also a quick and healthy solution to the summer heat.

No matter the occasion, these recipes will keep your meals fresh, vibrant, and exciting all summer long.

So, grab your freshest ingredients, toss them together, and enjoy a delicious salad that’s perfect for every sunny day!

Citrus Berry Spinach Toss

This refreshing salad combines sweet summer berries, bright citrus, and tender baby spinach for a light, antioxidant-rich dish that bursts with color and tang.

Ideal for a summer brunch or an elegant starter, it’s both simple to prepare and delightfully refreshing on hot days.

Ingredients:

• 6 cups baby spinach
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 orange, peeled and segmented
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese or feta
• 1/3 cup candied pecans or walnuts

Citrus-Honey Dressing:

• 1/4 cup orange juice (freshly squeezed)
• 1 tbsp lemon juice
• 2 tsp honey
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, blueberries, orange segments, and red onion.
2. In a small bowl or jar, whisk together all dressing ingredients until emulsified.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Top with goat cheese and candied nuts just before serving.

Bright, juicy, and packed with fresh flavors, this salad is a summer favorite that balances sweet and tangy with just a hint of savory.

It’s light enough to serve alongside grilled meats but flavorful enough to shine on its own.

Grilled Corn & Avocado Toss

This salad brings together the smoky sweetness of grilled corn, creamy avocado, and a zesty lime dressing, making it a summer staple for barbecues and potlucks.

It’s hearty yet fresh, and the textures make every bite satisfying.

Ingredients:

• 4 ears of corn, husked
• 1 large avocado, diced
• 1 pint cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 4 cups chopped romaine or green leaf lettuce

Lime-Cumin Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Grill the corn over medium heat until lightly charred on all sides, about 10 minutes. Let cool slightly, then slice kernels off the cob.
2. In a large bowl, combine grilled corn, avocado, cherry tomatoes, red bell pepper, onion, and cilantro.
3. Whisk together dressing ingredients in a small bowl.
4. Add chopped lettuce to the bowl, drizzle with dressing, and gently toss to combine.

This salad is a beautiful mix of smoky, creamy, and crisp.

It tastes like summer in a bowl and pairs perfectly with grilled meats, tacos, or eaten solo as a satisfying lunch.

Mediterranean Chickpea Toss

Inspired by classic Mediterranean flavors, this hearty yet light salad features protein-packed chickpeas, juicy cucumbers, ripe tomatoes, and a lemony vinaigrette.

It’s perfect for meal prep, picnics, or a refreshing midday meal.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 pint grape or cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 4 cups mixed salad greens or arugula

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix chickpeas, cucumber, tomatoes, red onion, and olives.
2. In a separate small bowl, whisk together the dressing ingredients.
3. Add salad greens to the bowl, pour the dressing over the salad, and toss gently.
4. Sprinkle with feta cheese before serving.

This salad is as filling as it is flavorful.

With its balance of protein, crunch, and zing, it’s a perfect go-to for healthy eating during the summer months—and it keeps well for next-day lunches.

Watermelon & Cucumber Mint Salad

A perfectly cooling salad, this blend of juicy watermelon, crisp cucumber, and refreshing mint is ideal for hot summer days.

The light, sweet dressing brings everything together for a light yet satisfying dish that’s great for picnics or a backyard BBQ.

Ingredients:

• 3 cups watermelon, cubed
• 2 cups cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon, cucumber, and red onion.
2. Add the chopped mint leaves and toss gently to combine.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Top with crumbled feta cheese, if desired.

This refreshing salad is perfect for hydrating on a hot day while offering a balance of sweetness, acidity, and herbal freshness.

It’s an excellent choice for a light snack or a side dish at any summer gathering.

Caprese Avocado Toss

Inspired by the classic Caprese salad, this version features creamy avocado alongside ripe tomatoes and fresh mozzarella for a heartier twist.

Drizzled with balsamic glaze and fresh basil, it’s a summer salad that feels indulgent yet light.

Ingredients:

• 3 large tomatoes, sliced
• 1 avocado, sliced
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Arrange the tomato slices, avocado slices, and mozzarella balls on a serving platter.
2. Scatter torn basil leaves over the top.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper to taste.

This Caprese-inspired salad brings a fresh and creamy bite with every forkful.

The balsamic glaze adds a tangy sweetness, making it a perfect side for grilled chicken or a light summer dinner on its own.

Sweet Potato & Kale Toss

This hearty salad is perfect for those who crave something a bit more filling but still fresh and seasonal. Roasted sweet potatoes bring natural sweetness, while kale provides a hearty base.

The dressing adds a creamy tang, and the roasted seeds give it a satisfying crunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups curly kale, chopped and stems removed
• 1/4 cup roasted sunflower seeds (or pumpkin seeds)
• 1/4 cup dried cranberries or raisins
• 1/4 cup red onion, thinly sliced

Maple Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes, or until soft and lightly browned.
2. Massage the kale with a pinch of salt and a drizzle of olive oil for 1–2 minutes to soften it.
3. In a small bowl, whisk together the maple tahini dressing ingredients until smooth.
4. Once the sweet potatoes are cool enough to handle, combine them with the kale, roasted seeds, cranberries, and red onion.
5. Drizzle the dressing over the salad and toss gently.

This salad is packed with nutrients and flavors, from the earthy kale to the sweet potatoes’ caramelized edges.

The dressing brings it all together with its rich, nutty flavor. It’s perfect for a nourishing meal on a warm summer evening or for meal prep throughout the week.

Grilled Peach & Burrata Salad

This salad brings the sweet, smoky flavor of grilled peaches together with creamy burrata cheese for a luxurious and fresh summer dish.

Drizzled with a balsamic reduction and topped with fresh basil, it’s perfect for a light yet sophisticated meal.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 ball of burrata cheese, torn into pieces
• 4 cups arugula or mixed greens
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium heat. Place the peach halves, cut side down, on the grill and cook for about 4–5 minutes until charred and softened.
2. In a small saucepan, simmer balsamic vinegar over medium heat until it thickens into a syrup (about 5–7 minutes).
3. In a large bowl, combine the grilled peaches, burrata, arugula, and basil.
4. Drizzle with olive oil and balsamic reduction, then season with salt and pepper.

This sweet and savory salad is a perfect summer treat that combines the best of seasonal fruit and cheese.

The grilled peaches add a smoky sweetness that pairs beautifully with the creamy burrata, while the fresh basil gives it a bright, herbaceous kick.

Grilled Veggie & Quinoa Salad

For a wholesome, hearty salad that still feels light and fresh, try this grilled vegetable and quinoa salad. Packed with fiber and protein, it’s a filling option for summer picnics or light dinner.

The smoky grilled veggies and nutty quinoa make a flavorful combo with a zesty lemon dressing.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 2 zucchini, sliced lengthwise
• 1 red bell pepper, halved
• 1 yellow bell pepper, halved
• 1/2 red onion, sliced into rings
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Lemon Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the zucchini, bell peppers, and red onion for about 4–5 minutes per side, until lightly charred and tender.
2. In a large bowl, combine the cooked quinoa, grilled vegetables, and cherry tomatoes.
3. Whisk together the lemon vinaigrette ingredients in a small bowl, then pour over the salad.
4. Toss gently, then top with chopped parsley and feta cheese if using.

This hearty yet light salad is packed with vitamins, antioxidants, and protein, making it a perfect meal for fueling up after a workout or for a picnic.

The smoky grilled veggies and lemon dressing add layers of flavor that make this salad stand out.

Shrimp & Avocado Citrus Salad

This light yet satisfying salad features juicy shrimp, creamy avocado, and citrus fruits, making it a fresh and flavorful option for a summer lunch or dinner.

The tangy dressing brings everything together, enhancing the natural flavors of the seafood and fruits.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1 grapefruit, peeled and segmented
• 1 orange, peeled and segmented
• 2 cups mixed greens or arugula
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

Citrus Dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shrimp, avocado, grapefruit, orange, and red onion.
2. In a small bowl, whisk together the citrus dressing ingredients until smooth.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with fresh cilantro just before serving.

This salad combines the rich creaminess of avocado with the brightness of citrus, and the shrimp adds a satisfying protein boost.

It’s perfect for hot days when you want something light yet flavorful and filling. The tangy dressing enhances all the fresh ingredients, creating a perfect balance of flavors.

Mediterranean Grilled Chicken Salad

This vibrant Mediterranean-inspired salad combines tender grilled chicken, crunchy cucumbers, juicy tomatoes, and salty olives, all topped with a tangy lemon-oregano dressing.

It’s a satisfying yet light salad that brings bold flavors and plenty of texture to your plate.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 4 cups mixed greens or spinach
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts until fully cooked, about 5–7 minutes per side. Let rest for a few minutes before slicing.
2. In a large salad bowl, combine the mixed greens, cucumber, tomatoes, red onion, olives, and feta.
3. In a small bowl, whisk together the dressing ingredients until smooth and emulsified.
4. Toss the salad with the dressing, then top with sliced chicken and chopped parsley.

This salad is a Mediterranean-inspired powerhouse with protein from the chicken, healthy fats from the olives, and refreshing crunch from the veggies.

The lemon-oregano dressing brings a fresh, tangy kick that ties all the flavors together.

Roasted Beet & Goat Cheese Salad

Roasted beets paired with creamy goat cheese create a stunning contrast of flavors in this earthy and refreshing salad.

Tossed with arugula and walnuts, it’s a perfect combination of sweet, savory, and crunchy that feels elegant yet simple.

Ingredients:

• 3 medium-sized beets, peeled and cubed
• 4 cups arugula or mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, or until tender.
2. In a large bowl, combine the arugula, roasted beets, red onion, and walnuts.
3. Whisk together the balsamic vinaigrette ingredients and drizzle over the salad.
4. Toss gently, then top with crumbled goat cheese just before serving.

The roasted beets lend a natural sweetness that complements the tangy goat cheese, while the walnuts add a crunchy texture.

The balsamic vinaigrette ties it all together with its rich, tangy flavor.

Asian-Inspired Cabbage & Carrot Salad

This light and crunchy salad is perfect for a summer lunch or side dish. Featuring shredded cabbage and carrots, the salad is dressed in a sesame-ginger vinaigrette that’s packed with umami flavors.

The addition of edamame and peanuts adds protein and crunch, making it a satisfying option.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1/2 cup edamame, shelled and cooked
• 1/4 cup roasted peanuts, chopped
• 2 tbsp green onions, sliced
• 1 tbsp sesame seeds

Sesame-Ginger Dressing:

• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp freshly grated ginger
• 1 tsp garlic, minced
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, edamame, peanuts, and green onions.
2. In a small bowl, whisk together the sesame-ginger dressing ingredients until smooth.
3. Drizzle the dressing over the salad and toss well.
4. Sprinkle sesame seeds over the top before serving.

This salad is packed with crunch and fresh flavors, and the sesame-ginger dressing gives it a savory, slightly sweet edge.

It’s light yet hearty enough to be served as a side or a standalone lunch.

Avocado & Tomato Summer Salad

This simple yet flavorful salad brings together creamy avocado, juicy tomatoes, and a touch of fresh herbs.

With a zesty lime dressing, it’s the perfect light side dish for any summer meal or a quick lunch that feels indulgent without being heavy.

Ingredients:

• 2 large ripe avocados, cubed
• 2 cups cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the avocado, cherry tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with salt and pepper to taste and sprinkle with fresh cilantro before serving.

This salad is a perfect balance of creamy, crunchy, and juicy elements.

The fresh lime dressing adds a light tang that complements the richness of the avocado, while the tomatoes and cucumber provide a refreshing crunch.

Summer Panzanella Salad

Panzanella is a classic Italian bread salad that’s full of vibrant summer vegetables.

This version uses toasted bread cubes, juicy tomatoes, cucumbers, and basil, all tossed with a tangy vinaigrette. It’s an ideal salad for using up leftover bread and is packed with bold flavors.

Ingredients:

• 4 cups crusty bread (preferably a day or two old), cubed
• 2 large tomatoes, chopped
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinegar
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the bread cubes with a little olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Toast for about 10 minutes or until golden and crispy.
2. In a large bowl, combine the toasted bread, tomatoes, cucumber, red onion, and basil.
3. In a small bowl, whisk together the balsamic vinegar and olive oil, then pour over the salad.
4. Toss gently to combine and season with salt and pepper to taste before serving.

This hearty salad is full of summer’s best flavors.

The toasted bread soaks up the juicy tomatoes and vinaigrette, creating a satisfying yet refreshing dish that can serve as a main or side.

Corn, Black Bean & Avocado Salad

This southwest-inspired salad is a great combination of sweet corn, creamy avocado, and hearty black beans.

Topped with a tangy lime dressing and fresh cilantro, it’s a nutritious and satisfying dish that’s perfect for warm summer days.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 2 limes
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the black beans, corn, avocado, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle fresh cilantro on top before serving.

This salad is vibrant, hearty, and full of flavor.

The black beans provide protein, the corn adds a touch of sweetness, and the avocado gives a creamy richness that balances the tangy lime dressing perfectly. It’s great as a standalone dish or as a side to grilled meats.

Zesty Cucumber & Tomato Salad

This crisp and refreshing salad is perfect for a hot summer day. With the natural sweetness of ripe tomatoes and the cool crunch of cucumber, it’s a light, yet satisfying dish.

The lemon-dijon dressing adds just the right amount of tang and brightness.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup crumbled feta cheese (optional)

Lemon-Dijon Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1/2 tsp honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumbers, cherry tomatoes, red onion, and fresh dill.
2. In a small bowl, whisk together the lemon-dijon dressing ingredients until well combined.
3. Pour the dressing over the salad and toss gently.
4. Sprinkle crumbled feta on top before serving, if desired.

This salad is an excellent choice for a light lunch or side dish.

The fresh cucumbers and tomatoes provide a satisfying crunch, while the lemon-dijon dressing brightens it up with a zesty flavor. It’s a simple, yet delicious summer classic!

Roasted Sweet Potato & Chickpea Salad

This hearty, flavorful salad combines roasted sweet potatoes and chickpeas with fresh greens and a savory tahini dressing.

Packed with protein and fiber, it’s a filling yet refreshing option that’s perfect for a wholesome summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups mixed greens or spinach
• 1/4 red onion, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Water, to thin as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and chickpeas with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until the sweet potatoes are tender and slightly caramelized.
2. In a large bowl, combine the mixed greens, roasted sweet potatoes, chickpeas, and red onion.
3. Whisk together the tahini dressing ingredients in a small bowl, adding water to reach your desired consistency.
4. Drizzle the dressing over the salad and toss gently. Top with pumpkin or sunflower seeds before serving.

This salad offers a wonderful balance of flavors and textures: creamy tahini dressing, sweet roasted potatoes, hearty chickpeas, and crunchy seeds.

It’s a nutritious and satisfying dish perfect for a summer lunch or dinner.

Spicy Thai Mango Salad

This fresh and spicy Thai-inspired salad combines the sweetness of ripe mangoes with the heat of chili, making for a flavorful and vibrant summer dish.

Tossed with crunchy veggies, fresh herbs, and a tangy dressing, it’s perfect for those who enjoy a little kick in their salads.

Ingredients:

• 2 ripe mangoes, julienned
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup peanuts, chopped
• 1 red chili, finely sliced (optional)

Thai Dressing:

• 2 tbsp fish sauce or soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp chili flakes or fresh chili slices (to taste)

Instructions:

1. In a large bowl, combine the julienned mangoes, shredded carrots, red bell pepper, cilantro, and mint.
2. In a small bowl, whisk together all the ingredients for the Thai dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Top with chopped peanuts and fresh chili slices for added crunch and heat.

This salad is bursting with flavor! The sweetness of the mango contrasts beautifully with the heat from the chili, and the fresh herbs add a refreshing touch.

It’s a perfect side dish for grilled meats or a light, tropical main on a warm day.

Watermelon & Feta Salad

This refreshing salad combines the sweetness of watermelon with the salty tang of feta cheese, creating the perfect balance of flavors.

With a drizzle of minty lime dressing, it’s a cool, satisfying option for summer gatherings or a light lunch.

Ingredients:

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

Instructions:

1. In a large bowl, combine the watermelon, feta, red onion, and fresh mint.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately, garnished with more fresh mint if desired.

This salad is a perfect mix of refreshing and savory, with the juicy watermelon and creamy feta making a satisfying combination.

The lime dressing adds a tangy twist that enhances the flavors and makes this a go-to summer side.

Grilled Chicken & Avocado Salad with Chipotle Dressing

This salad is a smoky and creamy masterpiece.

Grilled chicken, creamy avocado, and mixed greens are paired with a zesty chipotle dressing for a bold, southwestern-inspired dish that’s hearty enough to be a meal on its own.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 4 cups mixed greens or romaine lettuce
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup cilantro, chopped

Chipotle Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp chipotle powder (or 1 minced chipotle pepper in adobo)
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts until fully cooked, about 5–7 minutes per side. Let them rest for a few minutes before slicing.
2. In a large bowl, combine the mixed greens, avocado, red onion, corn, and cilantro.
3. In a small bowl, whisk together all the ingredients for the chipotle dressing.
4. Drizzle the dressing over the salad, toss gently, and top with the sliced grilled chicken.

This salad is rich in flavor with a perfect balance of smoky heat from the chipotle dressing, creaminess from the avocado, and protein from the chicken.

It’s ideal for a filling lunch or dinner, offering bold and vibrant flavors that are perfect for summer.

Summer Peach & Burrata Salad

This sweet and savory salad highlights the best of summer’s bounty—juicy peaches, creamy burrata cheese, and fresh basil.

Drizzled with a balsamic glaze and a sprinkle of sea salt, it’s a delightful dish that feels elegant yet easy to make.

Ingredients:

• 4 ripe peaches, sliced
• 1 ball burrata cheese, torn into pieces
• 4 cups mixed greens or arugula
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tbsp balsamic glaze
• Sea salt, to taste

Instructions:

1. In a large bowl, combine the sliced peaches, burrata cheese, mixed greens, and fresh basil.
2. Drizzle with olive oil and honey, then toss gently to combine.
3. Drizzle with balsamic glaze and sprinkle with sea salt before serving.

This salad is a beautiful contrast of sweet and savory, with juicy peaches and creamy burrata offering a rich, indulgent flavor.

The balsamic glaze adds a touch of sweetness and depth, making it a perfect appetizer or side dish for a summer meal.

Roasted Cauliflower & Chickpea Salad

This hearty and roasted salad brings together crispy cauliflower and chickpeas with fresh greens and a tangy tahini dressing.

It’s a satisfying, nutritious option that combines earthy flavors with a creamy dressing to create a filling yet refreshing dish.

Ingredients:

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

Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1/4 tsp cumin
• Water, to thin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast for 25–30 minutes, until the cauliflower is golden and crispy.
2. In a large bowl, combine the roasted cauliflower, chickpeas, mixed greens, red onion, and parsley.
3. In a small bowl, whisk together the tahini dressing ingredients, adding water as needed to thin to your desired consistency.
4. Drizzle the tahini dressing over the salad and toss gently before serving.

This salad offers a perfect balance of flavors and textures, with roasted cauliflower and chickpeas providing a satisfying crunch, while the tahini dressing adds a creamy, nutty richness.

It’s a wholesome, filling dish that’s perfect for a light lunch or dinner.

Spicy Mango & Cucumber Salad

This tropical-inspired salad is sweet, tangy, and spicy all at once.

The combination of juicy mango, refreshing cucumber, and a hint of heat from fresh chili creates a vibrant and exciting flavor profile. It’s the perfect side for grilled meats or a cool, light meal.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 cucumber, julienned
• 1 red chili, finely sliced (or adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp sesame seeds (optional)
• 1/4 cup red onion, thinly sliced

Lime-Sesame Dressing:

• 2 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mango, cucumber, red chili, cilantro, red onion, and sesame seeds (if using).
2. In a small bowl, whisk together all the lime-sesame dressing ingredients.
3. Pour the dressing over the salad and toss gently to combine.

This salad is a perfect fusion of sweet, savory, and spicy.

The refreshing cucumber and sweet mango are balanced out with a kick of heat from the chili, while the sesame dressing adds depth and richness to the overall flavor.

Grilled Vegetable & Couscous Salad

This colorful salad features a variety of grilled vegetables paired with fluffy couscous and a zesty lemon dressing.

It’s an easy-to-make, nutritious, and satisfying dish that’s perfect for a summer picnic or a hearty side.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 1/2 red onion, sliced
• 1 cup couscous, cooked
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp fresh basil, chopped

Lemon Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the zucchini, bell peppers, and red onion for about 5–7 minutes, or until tender and lightly charred.
2. In a large bowl, combine the cooked couscous, grilled vegetables, and fresh basil.
3. In a small bowl, whisk together the lemon dressing ingredients, then pour it over the salad.
4. Toss gently, then top with crumbled feta before serving, if desired.

This salad offers a wonderful combination of smoky grilled vegetables, fluffy couscous, and a fresh lemony dressing.

It’s satisfying, healthy, and perfect for a summer meal that’s easy to prepare and bursting with flavor.