20 Yummy Summer Salad Recipes For You To Try November 19, 2015

Love to munch on salads, particularly on a hot summer day? If you love healthy food, these all-season delights are surely your comrades for life. To pep up what you already love, just toss in your favorite veggies or even lean meat or seafood and conjure a perfect entrée! Salads are not restricted to healthy eaters alone; you can transform them into an amazing delight with different flavors, especially if you love playing with spices and herbs.

Check out these 20 summer salad recipes that are ideal for summer. You won’t be bored. They make ideal companions for your picnics and pool parties too.

A Few Pointers:

Before delving into the recipes, here are a few points to keep in mind to get your salad right:

  1. Always wash the greens in cold water as warm/hot water makes them damp and clammy with zero crunchiness.
  2. Keep your salad dressing to minimal as excessive usage can ward off the crunchy feel.
  3. Chill the serving plate always to retain the crunchiness.

Top 20 Summer Salad Recipes:

Embark your journey into the world of wholesome, palette-pleasing quick summer salad recipes right here!

1. Watermelon and Olive Salad:

Watermelon and Olive Salad

Quench your thirst by eating! Watermelons are water-rich fruits that are abundant during summer. Pack it up with a little low fat cheese and add those pumpkin seeds for a dash of protein.

Ingredients:

  1. Watermelon – 1 cup, cut into 1 inch cubes
  2. Olives – 6, cut into thin rounds
  3. Low fat cottage cheese – 1/4 cup, crumbled
  4. Cherry tomatoes – 3, cut into thin rounds
  5. Spring onions – ¼ cup, cut into 1 inch long slices

Dressing:

  1. Lemon juice – ½ tsp
  2. Olive oil – ½ tsp
  3. Oregano – ½ tsp
  4. Chaat masala – ½ tsp
  5. Salt – to taste
  6. Black pepper powder – to taste

Garnishing:

1. Toasted pumpkin seeds – 2 tsp

Method:

  1. In a large mixing bowl, toss watermelon cubes with olives, cherry tomatoes, and spring onions.
  2. In a small mixing bowl, add the ingredients mentioned under Dressing. Using a whisk, mix the ingredients well. Adjust the seasoning.
  3. Pour the dressing over the veggie fruit mixture, add crumbled cheese, and toss well for even mixing.
  4. Adjust the seasoning.
  5. Add half of the pumpkin seeds and toss well.
  6. Spoon onto chilled serving plates and serve with an added garnish of pumpkin seeds.

2. Carrot Salad with Lemon Honey Dressing:

Lemon Honey Dressing

This is one of the simplest and easy summer salad ideas I always prepare. Use the carrots right from the fridge so that they are a little cold.

Ingredients:

  1. Carrots – 6, grated
  2. Green chilies – 2
  3. Peanuts – 15, roasted, non-salted

Dressing:

  1. Lemon juice – 1 tbsp
  2. Honey – 1 tbsp
  3. Black pepper powder – to taste

Method:

  1. Whisk lemon with honey and black pepper powder. Allow to chill for about 20 minutes.
  2. Toss grated carrots with green chilies and peanuts.
  3. Pour the dressing over the carrot mixture and toss well.
  4. Spoon onto chilled plates, garnish with a sprig of cilantro and serve.

3. Raw Mango and Cucumber Salad:

Cucumber Salad

Using fresh, raw mangoes gives this quick summer salad a refreshing appeal. Green patches intermingled with off white – this pastel shaded salad is not just a treat for your eyes, but for your health and palate too.

Ingredients:

  1. Raw mango – 3, medium sized, finely chopped
  2. Cucumber – 3, medium sized, finely chopped

Dressing:

  1. Lemon juice – ½ tsp
  2. Green chilies – 3 or to taste
  3. Salt – to taste

Method:

  1. Thoroughly wash the mangoes and cucumbers.
  2. Without discarding their peel, chop them as finely as possible. Add to a medium-sized mixing bowl.
  3. In a small bowl, add lemon juice, crushed green chilies, and salt. Mix well. Adjust the seasoning.
  4. Pour on the mango cucumber mixture and toss well.
  5. Line a chilled plate with lettuce reds, spoon in the mixture, and serve.

4. Melony Blush:

Melony Blush

This is a treat for melon lovers. Watermelon, musk melon, honeydew melon, and cantaloupes tossed in a flavorful creamy dressing made with low fat yogurt and assorted Italian spices – it’s mouthwatering!

Ingredients:

  1. Watermelon – ¼ cup, cubed
  2. Honeydew melon – ¼ cup, cubed
  3. Musk melon – ¼ cup, cubed
  4. Cantaloupes – ¼ cup, cubed

Dressing:

  1. Lemon juice – 2 tsp
  2. Pasta seasoning – to taste
  3. Red chili flakes – to taste
  4. Salt – a pinch

Garnish:

1. Roasted peanuts – 15, crushed

Method:

  1. Toss all the melons in a mixing bowl and keep aside.
  2. Whisk the dressing ingredients into an even mixture.
  3. Pour over the melons and toss well for an even coating.
  4. Sprinkle crushed peanuts, give a quick toss, and munch.

5. Corn and Tomato Salad:

Corn and Tomato Salad

Choose frozen sweet corn for this. Steam it and toss it with tomato pieces and a lemon-chaat masala dressing along with a little freshly minced garlic clove! It goes beyond being just another easy summer salad.

Ingredients:

  1. Sweet corn kernels – ½ cup, packed
  2. Tomato – 1, large, finely chopped
  3. Onions – 1, small, finely chopped

Dressing:

  1. Lemon juice – 1 tsp
  2. Garlic – 1 clove
  3. Chaat masala – ½ tsp
  4. Salt – to taste
  5. Olive oil – ¼ tsp

Method:

  1. Steam sweet corn kernels.
  2. Meanwhile, crush the garlic clove with lemon juice and olive oil to a coarse mixture.
  3. Transfer the garlic mixture to a small bowl, add chaat masala, and salt to taste and mix well.
  4. Add steamed corn to a large mixing bowl; add tomato and onion pieces and toss well.
  5. Add the dressing and using a spoon, carefully mix for an even coating. Avoid over mixing.
  6. Transfer to chilled plates, garnish with coriander, and enjoy.

6. Grilled Potato Salad:

Grilled Potato Salad

Potatoes are good sources of protein; these fall into the lower part of medium GI foods. This is a great summer potato salad for all those potato lovers!

Ingredients:

  1. Potatoes – 1, medium, cut into 1-inch cubes, par-boiled
  2. Red bell peppers – 1, small, de-seeded, cut into 1-inch cubes
  3. Tomato – 1, small, de-seeded, cut into 1-inch cubes

Marinade:

  1. Low fat yogurt – 2 tbsp
  2. Red chili flakes – 1 tsp
  3. Chaat masala – ½ tsp
  4. Lemon juice – ½ tsp
  5. Salt – to taste

Method:

  1. Par-boil potato cubes and keep them aside.
  2. In a large mixing bowl, whisk all the ingredients mentioned under Marinade to a smooth mixture.
  3. Add potatoes along with bell peppers and tomatoes to the marinade, toss, close with a lid, and keep aside for 45 minutes for even marinating.
  4. Preheat the grill to medium to high.
  5. Dip bamboo skewers in cold water and keep ready.
  6. Arrange the potatoes along with bell peppers and tomatoes in a pattern you prefer on the skewers.
  7. Arrange in the grill and cook, turning mid way, until the potatoes are completely cooked.
  8. Serve immediately.

7. Very Berry Salad with Poppy Seed Dressing:

Poppy Seed Dressing

Berrylicious strawberry summer salad– that is the simplest way to explain this berry-rich summer muncher packed with a good dose of avocado!

Ingredients:

  1. Strawberries – ½ cup, sliced
  2. Blueberries – ½ cup
  3. Avocado – 1cup, chopped
  4. Cottage cheese – ¼ cup, crumbled
  5. Almonds – 1/3 cup, sliced
  6. Mixed salad greens – 4 cups, stem-less

Dressing:

  1. Olive oil – 2 tbsp
  2. Lemon juice – 2 tbsp
  3. Honey – 1 tsp
  4. Poppy seeds – ½ tsp
  5. Salt – to taste
  6. Black pepper powder – to taste

Method:

  1. Wash salad greens in cold water, drain, and keep aside.
  2. In a mixing bowl, add berries, avocado, cheese, and almonds and toss.
  3. Shred salad greens, add to the fruit cheese mixture and toss gently.
  4. Add ingredients mentioned under dressing into a small bowl.
  5. Using a spoon, whisk briskly to mix well.
  6. Pour the dressing over the salad mixture.
  7. Toss to ensure even coating.
  8. Spoon into chilled serving plates and serve.

8. Potato Salad with Cajun Spices:

The secret to a fantastic potato salad is fresh ingredients: baby potatoes, crisp onions, and fresh celery.

Ingredients:

  1. Baby potatoes – 15
  2. Onions – ½ cup, minced
  3. Fresh celery – ¾ cup, minced

Dressing:

  1. Lemon juice – 2 tsp
  2. Low fat yogurt – 1/3 cup
  3. Black pepper power – to taste
  4. Salt – to taste
  5. Garlic – 6 pods, peeled, roasted, crushed
  6. Cajun spice mix – 1 tsp

Method:

  1. Bring a large pot of salted water to a boil.
  2. Add baby potatoes.
  3. Boil until the potatoes are tender but have a little bite.
  4. Drain the potatoes, dump into a large bowl, and set aside.
  5. Blend yogurt with lemon juice, garlic, salt, and black pepper powder to a smooth paste.
  6. Add Cajun spice and give a quick mix to incorporate.
  7. Fold the mixture in with the potatoes.
  8. Squeeze in lemon juice and add black pepper powder, if needed. Adjust the seasoning.
  9. Spoon onto cold serving bowls and serve.

9. Raw Papaya Salad:

Raw Papaya Salad

Packed with fiber, this summer fruit salad makes a great addition to your weight loss diet. Strips of green papaya are tossed with lemon juice, chili, and peanuts.

Ingredients:

  1. Raw papaya – 2 cups, cut into thin strips
  2. Peanuts – 2 tbsp, roasted, unsalted

Dressing:

  1. Lemon juice – 1 tbsp
  2. Red chili sauce – 1 tbsp
  3. Green chilies – 2, finely chopped
  4. Coriander leaves – 1 tbsp, finely chopped
  5. Salt – to taste

Method:

  1. Add the papaya strips and roasted peanuts to a mixing bowl. Allow to refrigerate for 30 to 45 minutes.
  2. In a smaller bowl, whisk lemon juice with green chilies and red chili sauce. Adjust the seasoning.
  3. Mix in coriander leaves and give a quick mix.
  4. Pour the dressing over the chilled salad mixture and toss well for evening coating.
  5. Serve on chilled serving plates.

10. Easy Grilled Chicken Salad:

Easy Grilled Chicken Salad

Save money and time with this 6 ingredient chicken salad. Here the dressing used is a readymade one. Alternatively, you can prepare it at home by tossing 3 green chilies in 1 cup vinegar and allowing it to chill overnight.

Ingredients:

  1. Chicken breasts – 4, small, boneless, skinless
  2. Mango – 1, peeled, de-seeded, chopped into fine cubes
  3. Avocado – 1, pitted, chopped into fine cubes
  4. Red onions – 1, finely chopped
  5. Mixed salad greens – 1 cup, torn

Dressing:

1. Reduce Fat Chili Vinaigrette Dressing – ½ cup

Method:

  1. Preheat the grill to medium to high heat.
  2. Place the chicken breasts in a shallow dish, cover with ¼ cup dressing, and marinate for 5 minutes.
  3. Take the marinated breasts out and discard the excess dressing.
  4. Grill the breasts for 14 minutes, turning halfway through, or until the chicken breasts become tender.
  5. Toss salad greens with mango, avocado, and onions. Mix in ¼ cup Vinaigrette. Spoon equal amounts into 4 plates.
  6. Place one chicken breast on each of the plates and serve.

11. Spinach Beet Salad:

Spinach Beet Salad

This is a warm spinach-and-beet salad that makes a fabulous summer entrée. If you have cooked beets, then your quick summer salad will be ready in no time.

Ingredients:

  1. Beet – 2 cups, cut into 1 inch thick slices
  2. Spinach – 8 cups
  3. Onion – 1 cup, finely sliced
  4. Tomatoes – 2, medium, finely chopped
  5. Olives – 2 tbsp, finely sliced
  6. Garlic – 1 clove, minced
  7. Fresh parsley – 2 tbsp, finely chopped
  8. Vinegar – 2 tbsp
  9. Olive oil – 1 tbsp
  10. Salt – to taste
  11. Black pepper powder – to taste

Method:

  1. Add beet cubes to a steamer basket placed 1 inch atop boiling water. Cover and steam on highest heat until the beets turn tender.
  2. In a large non-stick frying pan, heat olive oil.
  3. Toss in the onions and stir until they turn translucent.
  4. Add in garlic and olives followed by tomatoes and finally, parsley.
  5. Keep stirring until the tomatoes break down.
  6. Mix in steamed beets and vinegar. Season to taste with salt and pepper, and cook for 60 seconds.
  7. In a large plate, arrange washed spinach.
  8. Spoon in the beet mixture on spinach, toss well, and serve warm.

12. Grilled Corn Salad:

Grilled Corn Salad

This simple summer salad is fresh, colorful, and full of flavor. Grab some fresh sweet corn this weekend and make this.

Ingredients:

  1. Fresh sweet corn – 4 ears, non-shucked
  2. Onion – ½ cup, chopped
  3. Tomato – 1 cup, chopped
  4. Avocados – 1, pitted, chopped

Dressing:

  1. Lemon juice – 3 tbsp
  2. Green chilies – 3, finely chopped
  3. Salt – to taste
  4. Black pepper powder – to taste
  5. Coriander leave s- ½ cup, chopped

Method:

  1. Remove corn silk by pulling the husk back.
  2. Replacing the husk, soak the corn for about 2 hours.
  3. On a preheated medium grill, grill for about 20 minutes, turning the corn every now and then to prevent charring.
  4. Remove from the grill and place in a cool, clean place to come to room temperature.
  5. Remove the kernels with a sharp knife and add to a large mixing bowl.
  6. Add avocados, onions, and tomatoes and toss well.
  7. In a small mixing bowl, whish lemon juice with other ingredients mentioned under dressing.
  8. Pour on atop of the corn mixture and stir gently to ensure even mixing.
  9. Serve immediately or allow it to chill. Then serve.

13. Greek Quinoa Salad:

Greek Quinoa Salad

This is a little different from the traditional Greek salad – it comes with the goodness of Quinoa.

Ingredients:

  1. Quinoa – ½ cup
  2. Water – 1 cup
  3. Salt – 1 pinch

Salad Ingredients:

  1. Tomatoes – ½ cup, finely chopped
  2. Cucumber – ½ cup, finely chopped
  3. Olives – 2 tbsp, pitted, halved
  4. Onions – 2 tbsp, finely diced
  5. Cottage cheese – 2 tbsp
  6. Salt – to taste
  7. Black pepper powder – to taste

Dressing:

  1. Chili vinegar – 1 tbsp
  2. Olive oil – 1 tbsp
  3. Dried oregano – ½ tsp

Method:

  1. Rinse quinoa with cold water, drain well.
  2. In a medium pan, add water and salt.
  3. Place on medium heat. Add washed quinoa as the water starts heating up.
  4. Bring to a boil, boil for about 6 minutes, lower the heat to minimum and simmer until the water is completely absorbed.
  5. Take off from heat and using a fork, fluff to separate the quinoa.
  6. Keep aside in a cool place to come to room temperature.
  7. In a mixing bowl, add the ingredients mentioned under Salad Ingredients and toss well.
  8. Add quinoa and give a quick mix.
  9. In a small bowl, whisk vinegar with oil and dressing.
  10. Pour over the tossed quinoa mixture and toss well.
  11. Adjust the seasoning.
  12. Spoon into serving bowls, garnish with additional olive slices and serve.

14. Chick Pea Salad with Mint Dressing:

Chick Pea Salad with Mint Dressing

Chick peas are one of the vegetarian sources of protein. It contains admirable quantities of folic acid and iron. While the yogurt lemon mixture gives a tangy touch with a dose of calcium and Vitamin C, the mint and coriander leaves add Vitamin A.

Ingredients:

  1. Chick peas – 1 cup, drained, boiled [You can use white or brown variant]
  2. Tomato – 1/3 cup, cubed
  3. Cucumber – ½ cup, cubed
  4. Spring onions – ¼ cup, chopped
  5. Salt- to taste

Dressing:

  1. Mint leaves – ¼ cup, finely chopped
  2. Coriander leaves – ¼ cup, finely chopped
  3. Low fat yogurt – ½ tbsp
  4. Lemon juice – ½ tbsp
  5. Salt – to taste
  6. Black pepper powder – to taste

Method:

  1. Add all the ingredients mentioned under Dressing and make a smooth paste with little water.
  2. Transfer to a freezer container and allow it to refrigerate until used.
  3. Wash the chick peas in normal water thrice and soak overnight.
  4. Drain the water, add fresh water and cook until they become soft.
  5. Allow to come to room temperature.
  6. Add the peas with other salad ingredients and a little salt, and give a quick toss.
  7. Mix in the chilled dressing and toss for even coating.
  8. Serve immediately.

15. Dates Apple Salad:

Dates Apple Salad

Dates are tossed in with cubed apples and watermelons, with roasted almonds thrown in for a nice bite. Lemon juice, fresh pepper and honey make a giddy dressing.

Ingredients:

  1. Dates – 12, pitted, sliced lengthwise
  2. Watermelon – 1 cup, cubed
  3. Apples – 2, cored, de-seed, peeled, cubed
  4. Almonds – ¼ cup, sliced, toasted
  5. Mint leaves – 2 tbsp, finely chopped
  6. Mixed salad greens – 2 cups, washed, torn

Dressing:

  1. Lemon juice – 2 tbsp
  2. Honey – 1 tbsp
  3. Salt – to taste
  4. Black pepper powder – to taste

Method:

  1. In a large mixing bowl, toss dates and almonds with apples and watermelon.
  2. Add mint leaves and give a quick toss.
  3. In a small mixing bowl, add lemon juice and honey.
  4. Using a spoon, mix well to ensure proper mixing.
  5. Season the dressing with salt and pepper.
  6. Pour the dressing over the salad mixture and toss well.
  7. Adjust the seasoning.
  8. Arrange the torn mixed greens on a serving plate, spoon in the salad mixture, and serve immediately.

16. Chilled Pomegranate and Grape Salad:

Chilled Pomegranate

The tiny, ruby red delights tossed with pale green grapes make this visually attractive. Toss it in a vinegar flavored spicy dressing for a heady summer fruit salad.

Ingredients:

  1. Pomegranate seeds – ½ cup
  2. Seedless green grapes – ¼ cup, sliced
  3. Whole wheat penne pasta – ¼ cup, cooked al dente [You can use any pasta of you choice]
  4. Low fat cottage cheese – 2 tbsp, crumbled
  5. Pale mixed salad greens – 1 cup

Dressing:

  1. Chili vinegar – 1 tbsp
  2. Honey – ½ tbsp
  3. Pasta seasoning – to taste

Method:

  1. Toss pomegranate seeds and grapes, and allow it to chill.
  2. Cook pasta, drain water, and allow it to come to room temperature.
  3. In a small bowl, add dressing ingredients.
  4. Using a spoon, whisk well and keep aside.
  5. Take the chilled fruits.
  6. Add pasta to the fruits followed by dressing and toss well.
  7. Arrange the salad greens on a serving plate, spoon in the salad mixture, garnish with crumbled cottage cheese and serve.

17. Pomegranate Banana Salad:

Pomegranate Banana Salad

Bananas are powerhouses of energy, while pomegranate bestows you with its antioxidant power. When both come together with a protein dose, there wouldn’t be anything better than this summer fruit salad combo.

Ingredients:

  1. Pomegranate seeds – 1 cup, chilled
  2. Bananas – 1, sliced

Dressing:

  1. Honey – 1 tbsp
  2. Lemon juice – 2 tbsp

Method:

  1. Toss chilled pomegranate seeds with banana slices.
  2. In a small bowl, whisk honey with lemon juice.
  3. Spoon the dressing over the salad mixture.
  4. Using a wooden spoon, mix the ingredients gently to allow even coating.
  5. Place the salad in the refrigerator for 15 minutes.
  6. Serve in a chilled bowl.

18. Kosambari:

Kosambari

This is one of my all-time favorites, especially because it gives me a good dose of protein. It is versatile as well. This fresh summer salad recipe comes with raw carrots.

Ingredients:

  1. Split yellow green gram – ¼ cup
  2. Carrot – 1, peeled, finely grated
  3. Lemon juice – 1 tbsp
  4. Salt – to taste
  5. Green chilies – 2, finely chopped

Method:

  1. Wash the gram thrice to remove the dust and soak for about 2 hours in fresh, clean water.
  2. Drain the gram and keep aside in a dry mixing bowl.
  3. Add grated carrots, green chilies, and salt to the gram and toss well.
  4. Add lemon juice and using a spoon, give a quick mix.
  5. Serve immediately or refrigerate for about 10 minutes and serve.

19. Low Fat Coleslaw:

Low Fat Coleslaw

Make sure to make this a part of your summer diet as you can reap a good dose of fiber. I do agree that creamy, full fat mayo does makes this luscious, but believe me; this low fat variant will not fail your taste buds!

Ingredients:

  1. White cabbage – ½ cup, thinly sliced lengthwise
  2. Carrots – 1, thinly sliced
  3. Onion – ½, thinly sliced

Dressing:

  1. Low fat yogurt – 3 tbsp
  2. Eggless low fat mayonnaise – 1 tbsp
  3. Dijon mustard – a pinch
  4. Black pepper powder – to taste

Method:

  1. In a mixing bowl, add yogurt, mayo, and mustard.
  2. Using a spoon, mix to blend well.
  3. Adjust the seasoning.
  4. In a large mixing bowl, add carrots, cabbage, and onion.
  5. Sprinkle a little salt and black pepper powder and give a quick toss.
  6. Add dressing and mix well.
  7. Transfer to a freezer bowl and refrigerate until well chilled.
  8. Serve in chilled bowls.

20. Bean and Pasta Salad:

Bean and Pasta Salad

This one is quite simple and has just 5 ingredients. It easily qualifies as a main course item.

Ingredients:

  1. Whole wheat penne pasta – ½ cup, cooked al dente
  2. Kidney beans – ¼ cup, soaked overnight in water, and boiled to soft
  3. Cottage cheese – ½ cup, diced
  4. Tomatoes – 1, sliced

Dressing:

  1. Chili vinegar – 1/8 cup
  2. Oregano – ½ tsp
  3. Thyme – ½ tsp
  4. Red chili flakes – ½ tsp
  5. Black pepper powder – to taste
  6. Salt – to taste

Method:

  1. Cook pasta as per the instructions on the package al dente.
  2. Drain excess water, give a cold rinse, and drain off.
  3. Toss drained pasta with kidney beans, cheese, and tomatoes and keep aside.
  4. In a small mixing bowl, add ingredients of the dressing.
  5. Whisk well until well-combined. Adjust the seasoning.
  6. Pour the dressing over the pasta mixture and toss well.
  7. Serve immediately or allow it to chill for about 2 hours and then serve.

While these are summer salad recipes, you do not have to wait until summer to try these.

Do you have any easy summer salad ideas with you? Share with us right below.

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