healthy summer salad

This Summer Grain Salad is the perfect salad to bring to a picnic, or to meal prep for lunches during the week! It&#x27;s filled with quinoa, farro, radishes, cucumber, cherry tomatoes, red onion, corn, green beans, bell pepper, feta, and a bunch of fresh herbs! The salad gets tossed in a white wine lemon vinaigrette and it&#x27;s incredibly fresh, texture-filled, and light!

Summer Grain Salad

quinoa

farro

cherry tomatoes, halved

cucumber

yellow bell pepper

green beans (about 1/3 lb.), cut into 1'' pieces

corn,

red onion

feta

basil

flat leaf parsley

chives

salt and pepper

white wine vinegar

lemon

shallot

garlic, minced

salt

pepper

extra virgin olive oil

Place your cooked grains in a large bowl and stir to combine. Set aside. Bring a pot of water to a boil for the green beans. Add a couple pinches of salt. Once boiling, add the green beans and blanch for 30 seconds - 1 minute, or until they turn bright green. Drain and run under cold water to stop cooking. Let cool.

Add radishes, cherry tomatoes, cucumber, bell pepper, green beans, corn, and red onion to the grains, along with a couple big pinches of salt and freshly cracked black pepper and stir to combine. Add the feta and the vinaigrette and stir to combine. Add the fresh herbs and stir once more. Season to taste with additional salt and pepper if desired. Serve with extra basil leaves.

This light and refreshing green salad is packed with seasonal vegetables! Drizzled in a sweet and tangy honey mustard dressing, this salad is delicious and perfect for a light Summer meal.

Summer Market Salad with Honey Mustard Dressing

greens (romaine, spinach, spring mix, arugula, or kale works)

grape tomatoes (sliced in halves)

red onion (finely sliced)

beans

parsley (chopped)

avocado

olive oil (can substitute with avocado

corn (shucked)

honey (can substitute with maple syrup if vegan)

dijon mustard

apple cider vinegar

salt and pepper (to taste)

In a medium pan, heat 1/2 Tablespoon of olive oil on low-medium heat. Add corn and let cook until light golden brown (about 8-10 minutes). Rotate corn cobs every couple of minutes.

Carefully cut the kernels off corn cobs.

Add all ingredients for the dressing to a small mixing bowl. Whisk until well combined. You can also add to a mason jar and shake the dressing to combine. Add more honey for sweetness, mustard for tanginess.

Combine greens, tomatoes, onions, corn, beans, and parsley in a large salad bowl. Add desired amount of dressing and toss. Add the avocado and give it another toss. Serve.

This chickpea cucumber salad is fresh, crunchy, and full of protein and fiber, giving you a quick, heart-healthy meal that’s both satisfying and easy to make.

Chickpea Cucumber Salad (Life-changing Marinade)

chickpeas

cucumber (diced)

cherry tomatoes (halved)

Kalamata olives (halved)

shallot (chopped)

corn (fresh, canned,

parsley (finely chopped)

avocado (diced)

feta cheese (optional — sub non-dairy feta)

red wine vinegar (sub apple cider vinegar or lemon juice)

Dijon mustard (or American mustard)

honey (or maple syrup)

oregano

salt (more

Make the Dressing

Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.

Marinate the Chickpeas

Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies.Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.

Add Veggies

Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped). Pour marinated chickpeas and dressing over veggies. Mix well.

Finish &amp; Serve

Finish &amp; Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese(if using). Serve immediately or chill before serving.

This was amazing, just like so many of your recipes! The dressing for this salad was fantastic! My husband loved it as well.  I have made several dishes from your site, and they have all been spectacular.  Please keep the great recipes coming!

Perfect fast dinner! I made a huge amount, serve for tomorrow as well (if kids do not eat it tonight :D )

I am not a fan of mustard in salad dressing, so I just omitted the mustard and opted for lemon juice. Wow! This salad was a hit at my house! I like that the recipe uses measured amounts, as suggestions, for all ingredients, including the vegetables. I have also been surprised by how intimidating cooking can be for some people, so I think that all of the options for ingredients is helpful.

I replaced the olives with diced pickled carrot sticks, since I couldn't find pickled peppers.   I also used the roasted sweet peppers in place of avocado and Follow Your Heart vegan feta crumbles.

Another winning recipe for chick pea lovers. Have made this several times, with and without corn and avocado. Final verdict : corn in, avocado out.

OMG! LIFE-CHANGING is Right!  So Amazing! TY!

Straight to the recipe book! I'll take this one to potlucks as a healthy but approachable dish. I marinated my chickpeas overnight and omitted the avacado (not a fan) but otherwise stayed true to the recipe. 5 stars for sure!

Absolutely delicious 😋   I left out the feta because I'm vegan, but it still tasted amazing!   The dressing set it off.

Heart warming, refreshing and a meal on it's own

I love this recipe. As you said refreshing and crunchy. I made sugestion for replacement with ingrediants I have( instead avocado-carots, aplle vinegar, tomatto instead chery tomatoes ) It is perfect anyway! Thank you!

Excellent salad as it can be made in advance and dressed, with only the avocado to add before serving. Bulks up well for entertaining. Nutritious, delicious and pretty to look at

As carnivores who want to reduce our meat consumption I decided to give this recipe a go.
Really very tasty, I didn't have parsley or sweetcorn or celery, so used yellow pepper and basil &amp; rocket instead. Very good alternatives as we cleared it all!
My husband really didn't want to try it, but had a second bowl. Thank you for sharing your recipes, we will try others.

Glad I found you! I can’t wait to try your recipes.

Top 3 healthy summer salad recipes from across the web

The most viewed healthy summer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Summer Grain Salad

Summer Market Salad with Honey Must...

Chickpea Cucumber Salad (Life-chang...

Top 3 healthy summer salad recipes from across the web

The most viewed healthy summer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Grain Salad

Summer Market Salad with Honey Must...

Chickpea Cucumber Salad (Life-chang...

The most viewed healthy summer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine