For many people, summer has a way of making you want to eat clean, good-for-you foods! While we are no opposers to a cheat meal every now and again (we’ll never say no to an ice cream cone at the beach), what better way is there to end a hot day in the sun than a refreshing meal.
We’ve rounded up a few easy, breezy salads for you to whip up in just a few minutes this summer:
Tajin Watermelon Salad
This sweet and spicy salad has the perfect amount of kick to it, combined with the perfect amount of sweetness to make it a delicious summer salad! Plus, it’s made with mainly cucumbers and watermelons making it an ultra hydrating salad when you’re out in the sun all day.
- 1 cucumber, sliced
- 2 cups of strawberries, sliced
- 1/2 a watermelon, diced
- 1 tbsp of Tajin
- 1 lime, juiced
- 1/2 cup of goat cheese
- Drizzle of chili oil
- Put cucumber, strawberries, and watermelon in a large bowl.
- Drizzle chili oil, Tajin, lime juice, and goat cheese over the fruit.
- Mix it all together and enjoy!
Summer Garden Refresh
It doesn’t get as healthy or as refreshing as this Summer Garden Salad! The combination of the citrus tones from the onion, ACV, and radishes, combined with the sweetness of the cherry tomatoes, makes this a great salad to end a summer day with.
- 4 cucumbers, chopped
- 2 lbs cherry tomatoes, chopped
- 2 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 10 oz radishes, sliced thin
- 1 red onion, diced very small
- 2 romaine lettuce hearts, chopped coarse
- 1/3 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped fresh parsley
- Sea salt & pepper to taste
- Whisk vinegar, oil, garlic, salt, pepper, and parsley.
- Toss all chopped vegetables in a bowl with vinegar mixture.
Simple Apple and Walnut Summer Salad
Another sweet and citrusy recipe, but this time with some walnuts to add a bit of protein and nutty tone to your summer salad! Feel free to substitute with another type of nut if you have specifications or allergies.
- 1 large cucumber, diced
- 1 large pink lady apple, diced
- 1 pint grape tomatoes, halved
- 1 scallion, thinly sliced
- 2 tablespoons walnuts, roughly chopped
- 2 teaspoons fresh dill, finely chopped
- 1 teaspoon fresh lemon zest (or lime zest)
- 2 tablespoons extra-virgin olive oil, plus more if needed
- Juice of 1 large lemon (or lime)
- Sea salt and freshly ground pepper, to taste
- In a large bowl, combine the cucumber, apple, tomatoes, scallion, walnuts, and dill. Set aside.
- In a small bowl, combine the lemon zest, oil, lemon juice, salt and pepper.
- Drizzle over the salad and enjoy!
Lemon Kale Salad with Garlic and Parmesan
This better-for-you version of a Caesar salad will be in constant rotation for your summer dinners! It pairs perfectly with any protein or pasta dish, and it only takes a few minutes to throw together.
- 1/2 cup nuts like almonds hazelnuts, brazil or macadamia, coarsely chopped
- 1 large bunch of kale 6 cups chopped
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup olive oil
- 1/2 large lemon 2 tbsp, juice of
- 1 small garlic clove grated
- 1/2 tsp salt
- Ground black pepper to taste
- Remove ribs from kale, rinse with cold water and spin in a salad spinner.
- Chop into thin stripes and add to a large salad bowl.
- Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
- Add Parmesan cheese and toasted nuts to the salad bowl.
- In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
- Stir gently until well combined, enjoy!
Black Bean Salad
If you’re craving Mexican food, try this no-cook black bean salad! There’s a creamy texture to the dressing from the blended avocado, making this a yummy salad that is sure to impress your friends and family.
- ½ cup thinly sliced red onion
- 1 medium ripe avocado, pitted and roughly chopped
- ¼ cup cilantro leaves
- ¼ cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- 8 cups mixed salad greens
- 2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
- 1 pint grape tomatoes, halved
- 1 (15 ounce) can black beans, rinsed
- Place onion in a medium bowl and cover with cold water. Set aside.
- Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
- Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl.
- Drain the onions and add to the bowl, along with the avocado dressing.
- Toss to coat, then enjoy!