June 17, 2021

Six Scrumptious Salads for Summer

Healthy Living, Nutrition, Weight Loss

One of the best and easiest ways to enjoy summer vegetables is in a salad. While most people envision a large bowl of leafy greens, salads don’t have to be boring! In fact, there are countless ways to build a salad that don’t include any lettuce but are still chock-full of nutrients that your body will love. Here are six easy salads that you can enjoy all summer long!

Asian Slaw Salad

Filled with fresh herbs, crisp cabbage and sweet peaches and tossed in a light, tangy miso dressing, this Asian slaw is the perfect side salad to add to any dinner plate.



1/4 cup cashew or peanut butter

2 tablespoons white miso paste

2 tablespoons lime juice

1 teaspoon sesame oil

1 teaspoon grated ginger

2 to 5 tablespoons water, or as needed


6 to 7 cups shredded red and/or green cabbage

Mix of your favorite peppers. This recipe used 3 Anaheim and 3 banana peppers, but you can substitute for 1 red bell pepper and 1 poblano, also.

2 scallions, chopped

1/2 cup chopped cilantro, including stems

1/2 cup fresh basil, Thai basil and/or mint

2 Thai chiles or 1 serrano pepper, diced

Sea salt to taste

1/4 cup toasted peanuts, pepitas and/or sesame seeds

1 ripe peach, thinly sliced

Get the full recipe on Love and Lemons.

Shaved Brussels Sprouts Salad

Complete with dried cranberries, sweet honey crisp apple slices and sunflower seeds, this refreshing brussels sprout salad is snappy, fresh and satisfying. Oh, and did we mention … it only takes 15 minutes to prepare!



1/3 cup olive oil

1 tablespoon fresh lime juice

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

2 teaspoons Dijon mustard

1 clove garlic, minced

Kosher salt and black pepper to taste


1 lb. Brussels sprouts, ends trimmed

1 large Honeycrisp apple, chopped

1/2 cup dried cranberries

1/2 cup sunflower seeds

1/3 cup shredded or shaved parmesan cheese

Kosher salt and black pepper to taste

Get the full recipe on Two Peas & Their Pod.

Fresh Broccoli Salad

Crisp, crunchy and fresh, this broccoli salad is the perfect combination of sweet and savory. Substituting mayonnaise for a tangy honey-mustard vinaigrette, it plays up the best features of raw broccoli.



1 pound broccoli florets, thinly sliced and roughly chopped

1/2 cup raw sunflower seeds and/or slivered almonds

1/2 cup finely chopped red onion

1/2 cup grated sharp cheddar cheese (optional)

1/3 cup dried cranberries or dried tart cherries, chopped

Honey mustard dressing:

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 medium clove garlic, pressed or minced

1/4 teaspoon fine sea salt

Get the full recipe on Cookie and Kate.

Rainbow Vegetable Orzo Pasta Salad

A dash of honey adds a sweet twist to this rainbow orzo, bell pepper, red onion, olive and tomato salad. Because this salad is arguably mild in flavor, it pairs perfectly with meat or fish.


10-12 sweet mini peppers

4 tablespoons olive oil, divided

Sea salt and black pepper to taste

8 ounces orzo

1 lemon, zest and juice

1 1/2 teaspoons honey

1/4 cup finely diced red onion

1 cup grape or cherry tomatoes, quartered

2 Persian cucumbers, unpeeled, diced

1/2 cup chopped Kalamata olives

1/4 cup chopped fresh parsley

Get the full recipe on Two of a Kind.

Healthy Pasta Salad

Try this veggie-packed take on the perfect pasta salad. It’s a healthier version of a grocery store classic, but the perfect dish to punch up any summer barbecue.


8 ounces whole grain pasta, uncooked

1 pound asparagus, green beans or snap peas

6 medium tomatoes, chopped

1 cup pitted olives, chopped

1/2 cup feta cheese, crumbled

1/3 cup parsley, finely chopped

1/3 cup olive oil, extra virgin

1 tablespoon oregano

2 teaspoons garlic powder

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Ground black pepper to taste

Get the full recipe on ifoodreal.

Couscous Salad with Cherry Tomatoes

This Israeli couscous salad is a tasty twist on your typical pasta salad. Complete with large pearls of couscous, tangy feta and juicy, fresh tomatoes, it’s hearty enough to be a meal on its own.


1 cup Israeli couscous

8 ounces cherry tomatoes, small ones halved, large ones quartered

1/2 cup fresh small basil leaves, plus more for garnish

2 tablespoons minced shallots

3 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

3/4 teaspoon freshly ground pepper

Coarse salt

Get the full recipe on Martha Stewart.

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