Looking for a refreshing summer treat to quench your appetite? For a light and healthy meal with big taste, try these delicious summer salad recipes.

Heirloom Tomato and Chicken Toss

Image Source: MyRecipes

Image Source: MyRecipes

Recipe Courtesy of MyRecipes

Ingredients

  • 4 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 ½ teaspoons granulated sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 3 cups shredded cooked chicken
  • 2 pounds heirloom tomatoes, cut into ½ to 1-in. wedges
  • ½ cup thinly sliced red onion
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons chopped red basil
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh thyme

Directions

In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper.  In a large bowl, gently toss together the chicken, tomatoes, onion, chives, basil, parsley, and thyme. Add the vinegar mixture, and gently toss until thoroughly combined.

Serve immediately, or cover and let stand at room temperature for up to 1 hour. Enjoy!

Thai Grilled Corn and Peach Quinoa Salad

Image Source: Half Baked Harvest

Image Source: Half Baked Harvest

Recipe Courtesy of Half Baked Harvest

 Ingredients

  • 1 cup uncooked quinoa
  • 1/3 cup olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sambal oelek (chili paste)
  • 1 tablespoon honey
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons finely chopped lemongrass (optional)
  • Pepper to taste
  • 4 ears grilled or roasted corn, kernels removed
  • 2 ripe peaches, thinly sliced
  • 1 cup fresh basil, roughly chopped
  • 1/2 cup fresh mint, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 green onions, chopped
  • 2 Fresno chilies, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 6-8 ounces feta cheese, crumbled
  • 1 avocado, sliced
  • 1/2 cup toasted pepitas (shelled pumpkin seeds)
  • Handful of microgreens

Directions

Cook the quinoa according to the package directions.

Meanwhile, to make the dressing, whisk together the oil, vinegar, soy sauce, sambal oelek, ginger, lemongrass, and pepper in a large salad bowl.

Add the cooked quinoa, corn kernels, peaches, basil, mint, cilantro, onions, chilies, tomatoes, and feta cheese to the bowl. Gently toss the salad until combined. Top with sliced avocado, toasted pepitas, and a micro greens. Serve warm or cold, and enjoy.

Chickpea, Avocado and Feta Salad

Image Source: Two Peas & Their Pod

Image Source: Two Peas & Their Pod

Recipe Courtesy of Two Peas & Their Pod

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 2 avocados, pitted and chopped
  • ⅓ cup chopped cilantro
  • ⅓ cup feta cheese
  • 2 tablespoons green onion
  • 1 lime, freshly squeezed
  • Salt and black pepper to taste

Directions

Combine the chickpeas, avocado, cilantro, feta cheese, onion, and lime juice in a medium bowl. Stir to mix well, and season with salt and pepper. Serve and enjoy.

Hawaiian Fresh Fruit Salad

Image Source: Food Network

Image Source: Food Network

Recipe Courtesy of Trisha Yearwood/Food Network

Ingredients

Dressing:

  • ⅓ cup fresh lime juice
  • 1 ½ tablespoons honey
  • ¾ teaspoon minced fresh ginger

Fruit Salad:

6 cups of your favorite fresh fruits, such as:

  • Bananas, peeled and sliced
  • Pineapple, cut into bite-size pieces
  • Mango, peeled and cubed
  • Blueberries
  • Strawberries, stems removed and cut into halves
  • Blackberries
  • Raspberries
  • Kiwi, peeled, sliced, and each slice cut in half
  • Oranges, peeled and cut into chunks

Directions

To make the dressing, mix the lime juice, honey, and ginger in a small bowl

For the fruit salad, mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. If using bananas, serve immediately. Enjoy!

Find more great recipes at our Food + Drink Section!

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