10 Easy Summer Salad Recipes You Need to Try

Summer is a marvelous time to make fresh, healthy salads. Farmer’s markets offer an abundance of fresh produce. I’ve put together ten of my favorite salad recipes for you to enjoy.

Every week I make a large, fresh salad (broccoli salad, beet salad, coleslaw, etc.) so I have it available for my family to enjoy. I eat the salad for lunch, which makes meal preparation easy. It can be added to any dinner as a side dish too.

To save this list of recipes, pin one of these images to your Pinterest account or bookmark this page in your web browser. If you are interested in additional recipes, check out my blog post, Healthy Menu, Recipes, and Grocery List.

Apple Coleslaw

This salad is super crunchy with the apples, walnuts, and cabbage. My taste buds enjoy the mixture of flavors with the sweetness of the low-sugar fruit—a green apple.

(Makes 8 servings)
1 package coleslaw or one shredded cabbage
1 green apple, chopped
½ cup walnuts, chopped
¼ cup green onions, diced

Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon stevia, to taste
1/8 teaspoon salt
1/8 teaspoon celery seeds

Place the coleslaw mixture in a large salad bowl. Chop apple, green onions, and walnuts; add to coleslaw and combine. Blend dressing ingredients and pour over the salad. Combine well.

 

Arugula Pomegranate Salad

I love the crunch and burst of sweetness from pomegranate arils. The arugula gives this salad a bit of tang. So it is sweet and tangy.

(Makes 4 servings)
1 package prewashed arugula
1 pomegranate, seeded
1 cup raw pecans, chopped
Olive oil to taste
Balsamic vinegar to taste

Place the arugula in a large salad bowl. Remove the seeds from the pomegranate and add the seeds to the salad. Add pecans, olive oil, and balsamic vinegar. Toss and serve.

Asian Slaw

This is one of my favorite salads that I’ve enjoyed for a long time. Coconut aminos are an excellent gluten-free substitute for soy sauce. Try it. You will enjoy it in all of your Asian dishes.

(Makes 8 servings)
1 cabbage head, shredded
4 chopped green onions
½ cup slivered or sliced almonds

Shred cabbage and chop onions and mix in a large bowl. Measure almonds and set aside.

Dressing
½ cup olive oil
¼ cup gluten-free coconut aminos
1 tablespoon honey or maple syrup
1 microteaspoon stevia

Combine dressing ingredients in a saucepan on the stove until thoroughly mixed. Pour over cabbage mixture and toss when you are ready to serve. Top with slivered almonds.

 

Blueberry Cantaloupe Avocado Salad

This is one of my very favorite salads. You wouldn’t think his combination would go together well, but it is a fabulous dish. The blueberries are full antioxidants, avocado contains the protein, and cantaloupe provides the sweetness.

(Makes 4 servings)
1 cantaloupe, diced
2–3 avocados, chopped
1 package of blueberries

Wash cantaloupe and cut into small chunks in a bowl. Chop avocados and add to cantaloupe along with blueberries.

Dressing
¼ cup olive oil
1/8 cup gluten-free balsamic vinegar

Mix all dressing ingredients and pour over the salad. This is a delicious and nutritious snack that curbs the sweet tooth.

 

Beet Salad

I fell in love with this salad while visiting Israel. I never knew that fresh raw beets tasted so good. Purchase organic beets because most beets are a Roundup Ready Crop in the US and could contain the carcinogen glyphosate if they are not organic.

(Make 4-6 servings)
2–3 raw, organic beets, grated or shredded

Wash beets and cut off tops; peel surface of beet if hard or dried. Use the tops to mix in a green salad. Shred the beets in a food processor

Dressing
3 tablespoons olive oil
2 tablespoons gluten-free balsamic vinegar
¼ teaspoon salt
1/3 teaspoon cumin
1 microteaspoon Stevia Select™
Pepper, dash

Whisk all the dressing ingredients and pour over the beets and toss. I fell in love with this beet salad when I visited Israel.

 

Broccoli Salad

This salad has become a staple in our home. I enjoy the crunch from the broccoli and pecans and savor the flavor of the bacon, raisins, and sunflower seeds. This is a beautiful dish to bring to holiday parties when you add the red pomegranate arils.

(Makes 6 servings)
1 head broccoli, chopped
2–3 slices of gluten-free bacon, fried and crumbled
1 diced green onion
½ cup raisins or craisins
½–1 cup of chopped pecans
¾ cup sunflower seeds
½ cup of pomegranate arils

Fry bacon and set aside. Chop the broccoli into bite-sized chunks and place in a large bowl. Dice green onions and chop pecans. Peel pomegranate and remove anvils measuring to ½ cup. Add all ingredients to the broccoli.

Dressing
1 cup organic mayonnaise
1 microspoon Stevia Select ™
2 teaspoons white vinegar

Whisk all dressing ingredients together. Pour over salad and toss.

Kale Butternut Salad

This is a new favorite. Anytime I bake some butternut squash, I make sure to whip up this delicious salad with the leftovers. It is easy to make if the squash is already cooked.

(Makes 4 servings)
1 package prewashed organic kale
1/3 butternut squash, raw, shaved slices
1 pomegranate, seeded
2/3 cup slivered almonds
½ cup roasted pepitas/pumpkin seeds

Dressing
1 lime (zest and juice)
Dash of salt
¼ cup olive oil

Place kale in a large salad bowl. Wash, peel, and shave slices of butternut squash and add to kale. Remove the seeds from the pomegranate and add the seeds to the salad. In a small bowl, zest the whole lime and squeeze the juice. Add salt and oil and whisk. Pour dressing over salad and toss. Top with almonds and pumpkin seeds.

Lentil Salad

Lentils are full of protein and fiber. This hearty salad will keep you satisfied all afternoon.

(Makes 8 servings)
1 head romaine lettuce, chopped
2 cups cooked lentils
1 diced carrot
¼ chopped red onion
¼ cup olives
½ chopped cucumber

Place chopped lettuce and lentils in a large salad bowl. Chop vegetables and add to salad.

Dressing
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt, dash
Pepper, dash

Mix dressing ingredients and pour over the salad and toss.

Slain Jane Salad

My mother-in-law taught me how to make this summer favorite. Tomatoes, cucumbers, and onions are ripe in the summer. Pick some up at a local farmers market.

(Makes 6 servings)
2 cucumbers, diced
2 organic tomatoes, chopped
1 Vidalia onion, chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons apple cider vinegar
3 tablespoons olive oil
Dash of salt

Chop vegetables and parsley and combine them in a large salad bowl. Whisk the vinegar, oil, and salt; pour over the salad and toss.

 

Sweet Potato Spinach Salad

When baking sweet potatoes, throw in some extras to have leftover for this salad. Your palate will savor the flavor combination from this dish.

(Makes 6 servings)
2 cups cooked sweet potatoes, diced
1 green apple, diced
½ Vidalia onion, diced
2 tablespoons coconut oil
1/3 teaspoon salt
¼ teaspoon cinnamon
Dash of nutmeg
2/3 cup raw pecans, chopped
1 bag of fresh prewashed spinach

Place spinach in a large salad bowl. In a skillet, sauté the onion and apple in the oil for several minutes before adding the seasonings, pecans, and sweet potatoes. Cook for 1 to 2 minutes before pouring cooked ingredients over the spinach.


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