21 Best Summer Salad Recipes

Summer is the best time to eat healthy, light, and refreshing meals.

With this collection of delicious summer salad recipes, you have all the appetizers and side dishes for your summer lunches, family get together, and BBQ dinners sorted!

These easy summer salads are not only healthy recipes, but also quick to make and simple.

Most of these quick summer salads come together in under 20 minutes.

They are one-bowl recipes!

So, follow these easy instructions to make all the healthy and delicious salads you'll need this summer season.

Here you can find all the best Easy and light Summer Salad Recipes you can try at home

21. Summer Berry Salad with Passion Fruit Vinaigrette

A stunning, colourful, and completely irresistible summer salad — mixed berries over a bed of greens with candied nuts, fresh basil, and a bright, tropical passion fruit vinaigrette that brings the whole bowl together in the most extraordinary way. Ready in minutes and beautiful enough for any occasion. Add grilled chicken or shrimp to make it a complete meal. A wonderful addition to our best salad recipes.

Ingredients:

• 4 cups mixed salad greens
• 1 cup fresh strawberries, hulled and sliced
• ½ cup fresh blueberries
• ½ cup fresh raspberries
• ¼ cup candied pecans or walnuts
• ¼ cup feta or goat cheese, crumbled
• Fresh basil leaves, torn
• Passion fruit vinaigrette: 3 tablespoons passion fruit pulp (or mango juice) + 2 tablespoons honey + 2 tablespoons white wine vinegar + 1 teaspoon Dijon mustard + 4 tablespoons olive oil + salt and pepper — whisk smooth

Instructions:

1. Make the passion fruit vinaigrette: whisk together the passion fruit pulp, honey, white wine vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season with salt and pepper. Taste and adjust the balance of sweet and tangy.
2. Arrange the salad greens in a wide, shallow bowl or on a large platter.
3. Scatter the strawberries, blueberries, and raspberries over the greens. Add the candied nuts and crumbled cheese.
4. Tear the fresh basil leaves and scatter over the top. Drizzle the passion fruit vinaigrette generously over the salad just before serving. Toss gently at the table.

Nutrition per serving: Calories: 225 | Carbohydrates: 16g | Protein: 3g | Fat: 18g

20. Southwestern Barley Salad

A hearty, flavourful, and deeply satisfying salad that proves grains make the best summer salad base — pearl barley tossed with grape tomatoes, sweet corn, black beans, fresh cilantro, red onion, and a zesty lime dressing. Filling enough to stand alone as a meal and even better served cold the next day. A wonderful addition to our best salad recipes.

Ingredients:

• 1 cup pearl barley, cooked and cooled
• 1 cup grape tomatoes, halved
• 1 cup sweet corn kernels (fresh, grilled, or from a can)
• 1 (15 oz) can black beans, drained and rinsed
• ½ red onion, finely diced
• 1 cup fresh cilantro, roughly chopped
• 1 jalapeño, finely diced (optional)
• Lime dressing: juice of 2 limes + 3 tablespoons olive oil + 1 teaspoon cumin + ½ teaspoon chilli powder + 1 teaspoon honey + salt and pepper — whisk together

Instructions:

1. Cook the barley according to package directions until tender. Rinse under cold water and drain completely. Spread on a baking sheet to cool fully — warm barley will wilt the salad.
2. Whisk together all lime dressing ingredients. Taste and adjust the lime, cumin, and salt to your preference.
3. Combine the cooled barley, grape tomatoes, corn, black beans, red onion, cilantro, and jalapeño in a large bowl.
4. Pour the lime dressing over and toss thoroughly to coat. Taste and season generously. Refrigerate for at least 30 minutes before serving cold — this salad improves significantly with chilling.

Nutrition per serving: Calories: 166 | Carbohydrates: 22g | Protein: 4g | Fat: 8g

19. Broccoli Raisin Salad

Summer in a bowl — the classic beloved broccoli salad with raisins, crispy bacon, sunflower seeds, and red onion tossed in a creamy, tangy yogurt dressing. The combination of sweet raisins, savoury bacon, and crunchy broccoli is one of those unexpected pairings that becomes an instant favourite. Easily made vegan by swapping the bacon and using plant-based yogurt. A great match for our best side dish ideas.

Ingredients:

• 4 cups fresh broccoli florets, cut into small bite-sized pieces
• ½ cup raisins
• ¼ cup red onion, finely diced
• ¼ cup sunflower seeds
• 4 strips bacon, cooked and crumbled (omit for vegan version)
• Yogurt dressing: ½ cup plain Greek yogurt + 2 tablespoons apple cider vinegar + 1 tablespoon honey + 1 teaspoon Dijon mustard + salt and pepper — whisk smooth

Instructions:

1. Whisk together all yogurt dressing ingredients until smooth. Taste and adjust the vinegar and honey balance — it should be creamy, tangy, and lightly sweet.
2. Combine the broccoli florets, raisins, red onion, and sunflower seeds in a large bowl.
3. Pour the yogurt dressing over the salad and toss until every piece of broccoli is well coated.
4. Add the crumbled bacon if using and toss gently. Refrigerate for at least 1 hour before serving — the broccoli softens slightly in the dressing and the flavours meld together beautifully. Toss again before serving.

Nutrition per serving: Calories: 127 | Carbohydrates: 22g | Protein: 4g | Fat: 4g

18. Mediterranean White Bean Salad with Feta

A high-protein, deeply satisfying Mediterranean salad that keeps for days — creamy white beans tossed with cucumber, cherry tomatoes, red onion, kalamata olives, crumbled feta, and a bright lemon-oregano vinaigrette. Simple, nourishing, and completely addictive. Pairs beautifully with grilled meats or eaten on its own as a filling lunch. A perfect match for our healthy Mediterranean recipes.

Ingredients:

• 2 (15 oz) cans white beans (cannellini or navy), drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• ½ cup kalamata olives, pitted and halved
• ¼ red onion, thinly sliced
• 4 oz feta cheese, crumbled
• Fresh parsley, chopped
• Lemon vinaigrette: juice and zest of 1 large lemon + 4 tablespoons good olive oil + 1 teaspoon dried oregano + 1 clove garlic (minced) + salt and pepper — whisk together

Instructions:

1. Make the lemon vinaigrette: whisk together the lemon juice, lemon zest, olive oil, oregano, garlic, salt, and pepper. Use a good quality, fruity olive oil — it makes all the difference in this salad.
2. Combine the drained white beans, cherry tomatoes, cucumber, olives, and red onion in a large bowl.
3. Pour the lemon vinaigrette over and toss to combine thoroughly. Let marinate for 15 minutes at room temperature — the beans absorb the dressing beautifully.
4. Top with the crumbled feta and fresh parsley. Toss gently once more. Taste and adjust seasoning. Serve at room temperature or chilled. Keeps refrigerated for up to 3 days.

Nutrition per serving: Calories: 290 | Carbohydrates: 30g | Protein: 11g | Fat: 15g

17. Strawberry Goat Cheese Salad with Balsamic Vinaigrette

A beautiful, vibrant, and completely irresistible salad that looks as stunning as it tastes — fresh strawberries, creamy crumbled goat cheese, toasted walnuts, cucumber, and red onion over mixed greens, finished with a sweet-tangy balsamic vinaigrette. A true treat for both the eyes and the palate. A wonderful addition to our best salad recipes.

Ingredients:

• 4 cups mixed greens or arugula
• 1½ cups fresh strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• ½ cup toasted walnuts, roughly chopped
• 1 medium cucumber, thinly sliced
• ¼ red onion, thinly sliced
• Balsamic vinaigrette: 3 tablespoons balsamic vinegar + 1 tablespoon honey + 1 teaspoon Dijon mustard + 5 tablespoons olive oil + salt and pepper — whisk together

Instructions:

1. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Cool completely. Make the balsamic vinaigrette by whisking all dressing ingredients together until emulsified.
2. Arrange the salad greens on a large platter or in a wide bowl.
3. Arrange the sliced strawberries, cucumber, and red onion over the greens in a visually appealing way.
4. Scatter the crumbled goat cheese and toasted walnuts over the top. Drizzle the balsamic vinaigrette generously over everything just before serving. Toss gently at the table and serve immediately.

Nutrition per serving: Calories: 530 | Carbohydrates: 22g | Protein: 15g | Fat: 46g

16. Easy Italian Rice Salad (Insalata di Riso)

Italy's favourite summer salad — the insalata di riso is the dish every Italian nonna makes for summer picnics, beach days, and family gatherings. Cooked rice tossed with a colourful combination of Italian cured meats, olives, pickled vegetables, and a light olive oil dressing. Made ahead, served cold, and completely wonderful. A great companion to our best summer salad recipes.

Ingredients:

• 2 cups long-grain white rice, cooked and cooled completely
• 4 oz salami or ham, diced small
• ½ cup green olives, pitted and halved
• ½ cup giardiniera (Italian pickled vegetables), drained and chopped
• ½ cup cherry tomatoes, halved
• ½ cup frozen peas, thawed
• 2 oz provolone or mozzarella, diced small
• 2 tablespoons capers, drained
• Dressing: 4 tablespoons good olive oil + 2 tablespoons white wine vinegar + 1 teaspoon dried oregano + salt and pepper

Instructions:

1. Cook the rice until tender and rinse under cold water to stop cooking and separate the grains. Drain very well and spread on a baking sheet to dry and cool completely.
2. Whisk together the olive oil, white wine vinegar, oregano, salt, and pepper to make the dressing.
3. Combine the cooled rice, salami, olives, giardiniera, cherry tomatoes, peas, cheese, and capers in a large bowl. Toss to distribute evenly.
4. Pour the dressing over and toss to coat thoroughly. Taste and season well. Refrigerate for at least 1 hour — this salad is always served cold and improves with time as the flavours develop. Toss again before serving.

15. Easy Watermelon Feta Salad

The most refreshing and effortless summer salad in existence — sweet, juicy watermelon cubes with creamy salty feta, fresh mint, and a squeeze of lemon. Only four ingredients, zero cooking, and ready in 5 minutes. A guaranteed crowd-pleaser at every summer gathering and potluck. Also see our own watermelon feta salad recipe.

Ingredients:

• 6 cups seedless watermelon, cubed into 1-inch pieces
• 4 oz feta cheese, crumbled or cubed
• ¼ cup fresh mint leaves, torn
• Juice of 1 lemon
• 1 tablespoon olive oil (optional)
• Flaky sea salt and black pepper, to taste

Instructions:

1. Cut the watermelon into 1-inch cubes and arrange on a large platter — a flat platter rather than a bowl shows off the colours beautifully.
2. Scatter the feta over the watermelon. The contrast of the salty, creamy feta against the sweet, cool melon is the magic of this salad.
3. Squeeze the lemon juice over the top and drizzle with olive oil if using.
4. Tear the fresh mint leaves and scatter over the salad. Season with a pinch of flaky sea salt and black pepper. Serve immediately — this salad is best eaten straight away before the watermelon releases its juices.

Nutrition per serving: Calories: 115 | Carbohydrates: 9g | Protein: 2g | Fat: 8g

14. Blueberry Spinach Salad with Dijon Dressing

A gorgeous, antioxidant-packed salad that proves blueberries and spinach were made for each other — baby spinach with plump fresh blueberries, crunchy toasted walnuts, crumbled feta, and a bright, slightly tangy Dijon vinaigrette that ties all the sweet and savoury elements together perfectly. A wonderful addition to our best salad recipes.

Ingredients:

• 4 cups baby spinach
• 1½ cups fresh blueberries
• ½ cup toasted walnuts, roughly chopped
• 3 oz feta cheese, crumbled
• ¼ red onion, thinly sliced
• Dijon dressing: 2 tablespoons Dijon mustard + 2 tablespoons apple cider vinegar + 1 tablespoon honey + 5 tablespoons olive oil + salt and pepper — whisk until emulsified

Instructions:

1. Toast the walnuts in a dry skillet over medium heat for 3 minutes until golden and fragrant. Cool completely.
2. Make the Dijon dressing: whisk together the mustard, apple cider vinegar, and honey until combined. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season generously with salt and pepper.
3. Arrange the baby spinach on a large platter. Scatter the blueberries, sliced red onion, and toasted walnuts over the top.
4. Crumble the feta generously over everything. Drizzle the Dijon dressing over the salad just before serving. Toss gently and serve immediately.

Nutrition per serving: Calories: 352 | Carbohydrates: 19.2g | Protein: 8g | Fat: 28.7g

13. Chicken Blueberry Mango Salad

A show-stopping summer salad that earns its centrepiece status — grilled chicken over mixed greens with fresh blueberries, mango, almonds, and a bright, tropical mango dressing that perfectly balances sweet and savoury in every mouthful. A complete meal in one beautiful bowl. A perfect match for our easy chicken recipes.

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 cups mixed greens
• 1 cup fresh blueberries
• 1 ripe mango, diced
• ¼ cup sliced almonds, toasted
• ¼ cup feta or goat cheese, crumbled
• ¼ red onion, thinly sliced
• Mango dressing: ½ cup fresh mango (blended) + 2 tablespoons lime juice + 1 tablespoon honey + 1 tablespoon olive oil + ½ teaspoon fresh ginger + salt — blend smooth

Instructions:

1. Grill the chicken breasts seasoned with salt, pepper, garlic powder, and a drizzle of olive oil over medium-high heat for 5–6 minutes per side. Rest 5 minutes then slice thinly.
2. Make the mango dressing: blend all dressing ingredients until completely smooth. Taste and adjust lime, honey, and seasoning. The dressing should be tropical, bright, and lightly sweet.
3. Arrange the mixed greens on a large platter. Scatter the blueberries, diced mango, sliced red onion, toasted almonds, and crumbled cheese over the top.
4. Arrange the sliced grilled chicken over the salad. Drizzle the mango dressing generously over everything. Serve immediately.

12. Avocado Corn Caprese Salad

A spectacular summer twist on the classic Italian Caprese — ripe tomatoes, fresh mozzarella, and basil joined by grilled sweet corn and creamy avocado for a salad that is colourful, satisfying, and ready in 25 minutes. Add grilled chicken or shrimp to make it a complete meal and one of the finest summer salads you will ever eat.

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 ears sweet corn, grilled and kernels cut from the cob (or 1 cup canned corn, charred in a dry skillet)
• 2 ripe avocados, sliced
• Fresh basil leaves, generously torn
• 3 tablespoons good olive oil
• 1 tablespoon balsamic glaze
• Flaky sea salt and black pepper, to taste

Instructions:

1. Grill the corn directly on the grates over high heat, turning occasionally, for 8–10 minutes until charred in spots. Cut the kernels from the cob. Alternatively, char canned corn in a very hot dry skillet for 3–4 minutes.
2. On a large platter, alternate and layer the tomato slices, mozzarella slices, and avocado slices in a visually beautiful arrangement.
3. Scatter the grilled corn kernels over the top. Tear the fresh basil leaves and scatter generously.
4. Drizzle the olive oil and balsamic glaze over everything. Season with flaky sea salt and black pepper. Serve immediately — this salad is at its finest the moment it is assembled.

11. Chickpea Salad with Cucumbers and Tomatoes

A fresh, light, and incredibly satisfying salad that can genuinely be eaten daily — chickpeas with crisp cucumber, ripe tomatoes, red onion, and fresh herbs, all tossed in a bright, herby lemon dressing that is the true star of the bowl. Stores beautifully for 3–4 days in the fridge making it perfect for meal prep. A great addition to our healthy Mediterranean recipes.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 large English cucumber, diced
• 1½ cups cherry tomatoes, halved
• ¼ red onion, very finely diced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Herby dressing: juice of 2 lemons + 4 tablespoons olive oil + 2 cloves garlic (minced) + 1 teaspoon dried oregano + ½ teaspoon cumin + salt and pepper — whisk together

Instructions:

1. Whisk together all dressing ingredients. Let the dressing sit for 5 minutes to allow the garlic to infuse into the oil and lemon.
2. Combine the chickpeas, cucumber, cherry tomatoes, and red onion in a large bowl.
3. Pour the dressing over and toss thoroughly to coat. Add the fresh parsley and mint and toss again.
4. Taste and season generously — be bold with the lemon and salt. The salad improves with resting. Refrigerate for at least 30 minutes before serving. Keeps beautifully for 3–4 days in an airtight container.

10. Easy Vegan Coleslaw with Creamy Cashew Mayo

A vegan coleslaw that is genuinely extraordinary — crunchy shredded purple and green cabbage with carrots tossed in a rich, creamy cashew mayo dressing that is so silky and satisfying that no one will believe it is completely dairy-free. The perfect side dish for any summer cookout or gathering. A brilliant recipe from our best vegan recipes.

Ingredients:

• 2 cups green cabbage, finely shredded
• 2 cups purple cabbage, finely shredded
• 2 large carrots, shredded
• 3 green onions, thinly sliced
• Cashew mayo dressing: 1 cup raw cashews (soaked in water 4 hours or overnight, drained) + 3 tablespoons lemon juice + 1 tablespoon apple cider vinegar + 1 teaspoon Dijon mustard + 1 teaspoon maple syrup + ¼ teaspoon garlic powder + ½ teaspoon salt + 4–6 tablespoons water — blend until completely smooth

Instructions:

1. Make the cashew mayo: drain the soaked cashews and place in a high-speed blender with the lemon juice, apple cider vinegar, Dijon, maple syrup, garlic powder, and salt. Blend, adding water one tablespoon at a time, until the dressing is completely smooth, creamy, and pourable. Season to taste.
2. Combine the shredded green cabbage, purple cabbage, and carrots in a large bowl. Add the sliced green onions.
3. Pour the cashew mayo dressing over the cabbage mixture. Toss until everything is thoroughly coated in the creamy dressing.
4. Refrigerate for at least 30 minutes before serving — the cabbage softens slightly and the flavours develop beautifully. Toss again before serving.

9. Kale Chicken Salad with Avocado Cilantro Dressing

A complete, nourishing, and deeply satisfying salad perfect for dinner — massaged kale and crisp romaine lettuce with grilled chicken, cucumber, and a bright, creamy avocado cilantro dressing that is genuinely extraordinary. The crunch of the greens against the silky dressing and tender chicken creates something you will make again and again. A perfect recipe from our easy chicken recipes.

Ingredients:

• 2 cups curly kale, stems removed and leaves torn
• 2 cups romaine lettuce, roughly chopped
• 2 grilled chicken breasts, sliced
• 1 large cucumber, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup pumpkin seeds or sunflower seeds
• Avocado cilantro dressing: 1 ripe avocado + 1 cup fresh cilantro + juice of 2 limes + 1 clove garlic + 3 tablespoons olive oil + 3 tablespoons water + salt and pepper — blend completely smooth

Instructions:

1. Make the avocado cilantro dressing: blend all dressing ingredients until completely smooth and vibrant green. Thin with extra water if needed. Season generously. Taste — it should be bright, creamy, and boldly flavoured.
2. Massage the kale: place the torn kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage vigorously with your hands for 2–3 minutes until the kale softens, darkens, and reduces by half in volume. This step is essential for tender, digestible kale.
3. Add the romaine to the massaged kale. Arrange the cucumber, cherry tomatoes, and pumpkin seeds over the greens.
4. Place the sliced grilled chicken over the salad. Drizzle the avocado cilantro dressing generously over the top. Serve immediately.

8. Strawberry Goat Cheese Salad (Quick Version)

A ten-minute strawberry goat cheese salad that is perfect for those days when you want something beautiful and delicious with almost zero effort — fresh strawberries, creamy goat cheese, toasted walnuts, and balsamic vinegar on a bed of greens. Once you make it it becomes a regular ritual. A great companion to our best salad recipes.

Ingredients:

• 4 cups baby arugula or mixed greens
• 1½ cups fresh strawberries, hulled and sliced
• 3 oz goat cheese, crumbled
• ¼ cup toasted walnuts, roughly chopped
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make a quick balsamic dressing.
2. Arrange the baby arugula or mixed greens on a large plate or platter.
3. Scatter the sliced strawberries over the greens. Crumble the goat cheese generously over the top.
4. Add the toasted walnuts. Drizzle the balsamic dressing over the salad and serve immediately — the arugula wilts quickly once dressed so serve and eat right away.

7. Cornbread Salad

A legendary Southern party salad that is built in beautiful layers — crumbled cornbread, juicy tomatoes, crispy smoked bacon, shredded cheddar, scallions, and celery, all brought together with a creamy ranch dressing. Every forkful captures all the layers together for a mouthful that is deeply satisfying and completely irresistible. A wonderful recipe alongside our best side dish ideas.

Ingredients:

• 1 (8 oz) pan cornbread, cooled and crumbled into pieces
• 2 large tomatoes, diced
• 6 strips bacon, cooked crispy and crumbled
• 1 cup sharp cheddar cheese, shredded
• 4 scallions, thinly sliced
• 2 stalks celery, finely diced
• 1 (15 oz) can sweet corn, drained
• 1 cup ranch dressing
• Salt and pepper, to taste

Instructions:

1. In a large, wide serving bowl or trifle dish, create the first layer by spreading half the crumbled cornbread across the bottom.
2. Layer in order over the cornbread: half the diced tomatoes, half the bacon, half the corn, half the cheddar, and half the scallions and celery. Drizzle half the ranch dressing over this layer.
3. Repeat all the layers in the same order: remaining cornbread, tomatoes, bacon, corn, cheddar, and scallions. Drizzle the remaining ranch dressing over the top.
4. Cover and refrigerate for at least 2 hours — and up to overnight — before serving. The cornbread absorbs the dressing and juices from the tomatoes creating an extraordinary unified flavour. Serve chilled directly from the bowl, scooping through all the layers.

6. Watermelon Peach Salad

The most refreshing, cooling, and dreamy summer salad — sweet watermelon and juicy ripe peaches with crisp cucumber, shallots, and creamy goat cheese, dressed in a simple Dijon-olive oil vinaigrette. This salad is pure summer joy in a bowl — colourful, hydrating, and completely beautiful. A perfect addition to our best summer recipes.

Ingredients:

• 4 cups seedless watermelon, cubed
• 3 ripe peaches, pitted and sliced into wedges
• 1 large cucumber, thinly sliced
• 2 shallots, very thinly sliced
• 3 oz goat cheese, crumbled
• Fresh mint leaves, torn
• Dressing: 3 tablespoons olive oil + 1 tablespoon white wine vinegar + 1 teaspoon Dijon mustard + 1 teaspoon honey + salt and pepper — whisk together

Instructions:

1. Make the dressing: whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
2. Arrange the watermelon cubes and peach slices on a large, flat platter — lay them out generously rather than piling them in a bowl for the best visual effect.
3. Scatter the cucumber slices and shallots over the fruit. Crumble the goat cheese over the top.
4. Drizzle the Dijon dressing over everything. Scatter the torn fresh mint leaves over the top. Serve immediately — this salad is best eaten right after it is assembled at its freshest and most beautiful.

5. Hearts of Palm Salad with Vegan Avocado Dressing

A light, beautiful, and completely plant-based Venezuelan-inspired salad — tender hearts of palm with cherry tomatoes, red onion, and avocado tossed in a vibrant, creamy avocado dressing. Pairs perfectly with barbecue and grilled seafood or served on its own as a stunning starter. A wonderful addition to our vegan recipes.

Ingredients:

• 2 (14 oz) cans hearts of palm, drained and sliced into rounds
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 ripe avocado, diced
• Fresh cilantro, roughly chopped
• Vegan avocado dressing: 1 ripe avocado + juice of 1 lemon + 1 tablespoon red wine vinegar + 1 clove fresh garlic + 3 tablespoons olive oil + 3–4 tablespoons water + salt and pepper — blend smooth

Instructions:

1. Make the avocado dressing: blend the avocado, lemon juice, red wine vinegar, garlic, and olive oil together. Add water one tablespoon at a time until the dressing is smooth and pourable. Season generously with salt and pepper.
2. Drain the hearts of palm thoroughly and slice into ½-inch rounds.
3. Combine the hearts of palm, cherry tomatoes, red onion, and diced avocado in a large bowl. Toss gently.
4. Drizzle the avocado dressing over the salad and toss gently to coat — be careful not to break the avocado pieces. Scatter fresh cilantro over the top. Serve immediately with grilled seafood or barbecued meats.

4. Super Easy Asian Carrot Salad

A wonderfully simple, vegan, and gluten-free salad that requires zero cooking — shredded carrots and bell pepper tossed with fresh cilantro, garlic, and a bold, nutty sesame-lime dressing. Ready in minutes and works brilliantly as a side dish for any Asian-inspired meal or as a light, refreshing snack. A great addition to our Asian-inspired recipes.

Ingredients:

• 4 large carrots, peeled and coarsely shredded or julienned
• 1 red bell pepper, thinly sliced into strips
• 1 cup fresh cilantro, roughly chopped
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• Sesame-lime dressing: 2 tablespoons sesame oil + 2 tablespoons rice vinegar + 1 tablespoon soy sauce or tamari + 1 tablespoon lime juice + 1 teaspoon honey + 1 teaspoon fresh ginger (grated) — whisk together
• Sesame seeds and chilli flakes, for garnish

Instructions:

1. Whisk together all sesame-lime dressing ingredients until smooth. Taste and adjust the balance of sesame, lime, and soy.
2. Shred or julienne the carrots using a box grater or julienne peeler. Slice the bell pepper into thin strips matching the carrot shape.
3. Combine the carrots, bell pepper, cilantro, garlic, and green onions in a large bowl.
4. Pour the sesame-lime dressing over and toss thoroughly. Let marinate for at least 10 minutes to allow the flavours to develop. Scatter sesame seeds and chilli flakes over the top. Serve chilled or at room temperature.

3. Grilled Zucchini Salad with Yogurt Sauce

A salad that converts even the most committed zucchini sceptics — thick zucchini slices charred on a hot grill until caramelised and tender, then served over a generous base of lemony, garlicky yogurt sauce and scattered with fresh herbs, toasted pine nuts, and chilli. The combination of smoky grilled zucchini and silky cool yogurt is extraordinary. A wonderful addition to our easy zucchini recipes.

Ingredients:

• 4 medium zucchini, sliced lengthwise into ¼-inch planks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons pine nuts, toasted
• Fresh mint and basil leaves, torn
• Chilli flakes, for garnish
• Yogurt sauce: 1 cup Greek yogurt + 2 cloves garlic (minced) + juice of 1 lemon + 2 tablespoons olive oil + 2 tablespoons fresh dill or mint + salt and pepper — mix smooth

Instructions:

1. Make the yogurt sauce: combine the Greek yogurt, garlic, lemon juice, olive oil, fresh herbs, salt, and pepper. Mix well and taste — it should be bright, tangy, and garlicky. Spread on a serving platter.
2. Brush the zucchini planks with olive oil and season with salt and pepper. Grill over high heat for 3–4 minutes per side until char marks form and the zucchini is tender but still holds its shape.
3. Arrange the grilled zucchini over the yogurt sauce on the platter — lay them in overlapping rows.
4. Scatter the toasted pine nuts, torn fresh mint and basil, and chilli flakes over the zucchini. Drizzle with a little extra olive oil. Serve warm or at room temperature immediately.

2. Mexican Macaroni Salad (Classic or Gluten-Free)

A bold, spiced, and completely satisfying macaroni salad with Mexican-American flavours — macaroni with black beans, tomatoes, corn, jalapeño, and taco seasoning in a creamy sour cream base. Available in both classic and gluten-free versions. Perfect for summer potlucks and barbecues and a wonderful twist on the traditional macaroni salad alongside our best summer pasta salads.

Ingredients:

• 12 oz elbow macaroni (or gluten-free pasta), cooked al dente and cooled
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup sweet corn kernels, drained
• 1 cup cherry tomatoes, halved
• 1 cup cauliflower florets, blanched until just tender
• 1 jalapeño, finely diced
• ¼ red onion, finely diced
• Fresh cilantro, chopped
• Sour cream dressing: ¾ cup sour cream + 2 tablespoons mayo + juice of 1 lime + 1 tablespoon taco seasoning + ½ teaspoon cumin + salt and pepper — whisk together

Instructions:

1. Cook the pasta until al dente. Rinse under cold water and drain completely. Cook the cauliflower florets in boiling water for 3 minutes until just tender. Cool completely.
2. Whisk together all sour cream dressing ingredients. Taste and adjust the taco seasoning, lime, and salt — it should be creamy, tangy, and boldly spiced.
3. Combine the cooled pasta, black beans, corn, cherry tomatoes, cauliflower, jalapeño, and red onion in a large bowl.
4. Pour the sour cream dressing over and toss thoroughly. Add the fresh cilantro and toss again. Refrigerate for at least 1 hour before serving cold. Taste and season again before serving as the pasta absorbs some of the dressing during chilling.

1. Watermelon Cucumber Salad with Basil and Feta

The ultimate summer salad — sweet, juicy watermelon with crisp cooling cucumber, creamy salty feta, and fragrant fresh basil, finished with a drizzle of balsamic vinaigrette. This salad will completely change the way you think about watermelon. Kids love it, adults love it, and everyone asks for the recipe. Absolutely perfect for any summer occasion. Also see our watermelon feta salad recipe.

Ingredients:

• 6 cups seedless watermelon, cubed into 1-inch pieces
• 1 large English cucumber, halved lengthwise and sliced into half-moons
• 4 oz feta cheese, crumbled or cubed
• ¼ cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Flaky sea salt and black pepper, to taste
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Arrange the watermelon cubes on a large, flat serving platter — a wide, shallow platter shows this salad off beautifully.
2. Scatter the cucumber slices over and around the watermelon.
3. Crumble or scatter the feta generously over the top — be very generous with the feta as it provides the essential salty contrast to the sweet melon.
4. Tear the fresh basil leaves and scatter over everything. Drizzle the balsamic glaze and olive oil over the salad. Season with flaky sea salt and black pepper. Add fresh mint if using. Serve immediately — this salad is at its most beautiful and delicious the moment it is assembled.

FAQs

What are the best salad greens to use for summer salads?

The best green for any summer salad depends on what it needs to do. Baby spinach is delicate, tender, and works beautifully with sweet fruits like strawberries, blueberries, and peaches. Arugula adds a peppery bite that is wonderful against creamy cheeses and sweet balsamic dressings. Romaine provides the most satisfying crunch and holds up well under heavier dressings. Kale is the best choice when you need a green that can be dressed ahead of time without wilting — massaging it with a little oil first transforms it from tough and bitter to tender and flavourful. Mixed greens are the most versatile all-around option. For grain-based and bean-based salads like the barley and chickpea salads, no greens are needed at all — the substantial base holds everything together.

How do I keep salads fresh for meal prepping?

The key to a successful meal-prepped salad is keeping the dressing separate from the greens and delicate ingredients until serving. Prepare the dressing and store in a jar in the fridge — most vinaigrettes keep for up to a week. Store hardy components like grains, beans, and roasted vegetables already mixed with a little dressing as they benefit from marinating. Keep delicate elements like avocado, fresh berries, and soft cheese separate and add only at serving time. For grain and bean salads like the barley, chickpea, and Italian rice salad, everything can be mixed together and stored for 3–4 days as these salads actually improve with time. Line storage containers with a paper towel to absorb excess moisture from washed greens.

How do I make a simple salad dressing at home?

The ratio that works for virtually every vinaigrette is three parts oil to one part acid (vinegar or citrus juice), plus a teaspoon of Dijon mustard as an emulsifier, salt, pepper, and whatever flavourings you like. For a basic lemon vinaigrette, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon, salt, and pepper. For a balsamic vinaigrette, use balsamic vinegar as the acid and add a teaspoon of honey to balance the sharpness. For creamy dressings, replace some of the oil with Greek yogurt, tahini, or avocado. The single most important habit for great dressings is tasting and adjusting as you go — a dressing that tastes bold and slightly over-seasoned on its own will taste perfectly balanced when it coats the salad ingredients.

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