summer salad

This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep!

Lemony Artichoke and Quinoa Salad

quinoa (1.20)

lemon (0.37)

olive oil (0.48)

garlic, minced (0.16)

salt (0.05)

pepper

artichoke hearts* (2.59)

red bell pepper (1.00)

parsley

15 chickpeas (0.49)

Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).

While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you&#x27;ll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.

After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.

While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.

Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.

https://embed.mediavine.com/videos/pqay5mejfiq5hrooincu

This Watermelon Salad from Delish.com is so refreshing. 

Watermelon Feta Salad

c. extra-virgin olive oil

tbsp. red wine vinegar

kosher salt

c. watermelon

c. medium cucumber, chopped

c. crumbled feta

c. red onion, thinly sliced

c. mint

Flaky sea salt,

I make this salad about once a week,  especially during the heat of summer.   Great stuff! Sadly it does not keep well,  overnight at best.   However,  it's easy to make so doing it repeatedly isn't all that difficult.

I have made this watermelon salad twice now and it is awesome just follow the recipe quick and easy and refreshing

Simple and fast. Soak onions for 15 minutes as suggested. Don’t toss the salad for too long. That’s what he said.

Wow!!!!! Was not expecting this to be as amazing as it was! It was off the charts! Between 2 people, it was gone in half an hour! Wonderful recipe!!

6 out of 7 people at the BBQ voted this salad as among the worst ever. The 7th went back for 2nds.

This was amazing! Very large crowd had this for lunch and all were raving about it.

Super watery! You can't make this in advance or it just soaks in it's own juice.

https://streaming.hearstdigitalstudios.com/6caf1cb4-7935-4622-9c23-f2d077498a70/video_rover_16x9_1080p_hd_1531166597_53176.mp4

This Watermelon Salad Wins Summer

Superfoods like Brussels sprouts, broccoli, kale and cabbage are  accented with crunchy pistachios and sweet-tart dried cranberries … and a delicious Maple-Balsamic Dressing! A unique Thanksgiving side dish or super-fast summer salad!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Superfoods Brussels Sprout Salad

cranberries

shelled, roasted, salted pistachios

balsamic vinegar

maple syrup

extra virgin olive oil

Dijon mustard

salt

black pepper

Mix shredded vegetable blend, cranberries, and pistachios in...

Mix shredded vegetable blend, cranberries, and pistachios in a large bowl. (If not serving immediately, reserve pistachios to mix in later, just before serving, so they stay crunchy.)

In a small bowl, whisk together all dressing...

In a small bowl, whisk together all dressing ingredients until salt is dissolved and all ingredients are thoroughly mixed and smoothly emulsified.

Pour dressing over salad and stir until combined.

For a crunchier salad, serve immediately. Or, you...

For a crunchier salad, serve immediately. Or, you can refrigerate this salad for a couple of hours or up to a day ahead, and the vegetables will soften a little (remember that the pistachios will stay crunchier if you don't add them until just before serving).

<p>Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.</p>

Lemongrass Vermicelli Salad

lemongrass paste,

garlic

fish sauce

vegetable oil

lime juice (3-4 limes)

rice vinegar

brown sugar

rice noodles (about 8 ounces)

carrots,

cucumber, julienne

mint

cilantro

peanuts

Sauce

Make the sauce by blending in a food processor or shaking together in a jar.

Lemongrass Vermicelli Salad Step 1

Noodles

Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

Lemongrass Vermicelli Salad Step 2

Pretty Serving Method

Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

Lemongrass Vermicelli Salad Step 3

Meal Prep Serving Method

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs &#8211; they will get soggy). Add a little more sauce as needed and store in the fridge. When you&#8217;re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Lemongrass Vermicelli Salad Step 4

Love lemongrass! This salad looks fantastic!

Love this idea of a “deconstructed spring roll” if  you will! And that lemongrass sauce sauce divine!! Definitely a recipe I’m going to have to try!

made this for lunch today! was so quick and easy and very tasty, fried up some shrimp to put on top, added basil because I didn't have mint but a perfect lunch for my family!

I love everything about this salad - how tasty it looks, how simple it is, and how quickly it can come together. Thanks so much for sharing.

Made this last night - it is outstanding, as were the leftovers for lunch today. My husband had an insight - I made the "pretty" version and he said he liked being able to pick and choose what flavors he had in each bite, rather than a blended thing where each bite tastes the same. I mean, right?! As for the tofu, I used Budget Bytes honey-lime glazed tofu from her Mango Coconut Tofu bowls recipe (also outstanding). Thanks for such a yummy recipe!

This was a huge hit with my family! Added sliced snap peas for some extra crunch. Will DEFINITELY make again, such a great summer recipe.

Very tasty and special! Thank you! The fish oil is very smelly in the sauce, so I might try leaving that out next time or using less (while sacrificing authenticity).

I made this and ate it for lunch, then dinner, and then breakfast the next day.  No joke.  It's amazing!

This recipe has such amazing and unique flavor! It was my first time cooking tofu and vermicelli rice noodles and it was an absolute success. I used the directions for cooking tofu she has linked and it turned out great. I kept the ingredients separated like she suggested and it was delicious for lunch still two days later.

oh my god this SALAD!! i've been getting bored of cooking in shutdown, scrolled your blog for inspiration (as I do daily) and convinced myself I had the energy to make this.... WOW the flavors were so complex and bright, everything came together easily and beautifully. 10/10 recommend, especially since the ingredients are all ones I tend to have on hand. definitely a new favorite!

This was delish!!!! Hubby and two teens gobbled it up. Next time I will double it. I forgot the lime juice in the sauce and it was still fabulous!!! Thank you. This is a keeper.

Forgot to add: my husband threw a fried egg on these and it was a great addition!

https://www.youtube.com/watch?v=x_Zrp6toxd8

Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

Full recipe: www.pinchofyum.com/lemongrass-vermicelli-salad

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

This Brazilian potato salad is the perfect side dish to grilled meats and heavy dishes. It&#x27;s light, easy to make, and tastes divine--need I say more?

Brazilian Potato Salad

eggs,

(150 grams) carrots, peeled and diced

(1 kilo) potatoes, peeled and diced

(300 grams) green beans, diced

onion, chopped

garlic, chopped

fresh parsley, chopped

(50 grams) olives, diced

(525 grams) mayo

Salt and pepper

Prepare the hard-boiled eggs and set aside so...

Prepare the hard-boiled eggs and set aside so they can cool down.

Prepare the vegetables--peel and cut the carrots and...

Prepare the vegetables--peel and cut the carrots and potatoes, and cut the green beans in small cubes. In a large pan, bring water with some salt to boil.

You will eventually cook all the vegetables in...

You will eventually cook all the vegetables in this pan, but that has to happen in phases because they have different cooking times.

First, add the carrots to boiling water over...

First, add the carrots to boiling water over medium heat. After 3 minutes, place the potatoes and let it cook for about 5 minutes.

After the 5 minutes have passed, add the...

After the 5 minutes have passed, add the green beans and cook for further 5 minutes.

Once the vegetables are done, drain the water...

Once the vegetables are done, drain the water using a colander. Let cold water run through it until cool.

In the meantime, gently mix the boiled eggs,...

In the meantime, gently mix the boiled eggs, onion, garlic, olives, and the mayo in a large mixing bowl. Add the cooled potatoes, carrots, and green beans to the bowl.

Add salt and black pepper to taste. Garnish...

Add salt and black pepper to taste. Garnish with fresh parsley leaves. Put it in the fridge for about an hour before serving it so it is nice and cold. Bom apetite!

Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Prawn Mango Avocado Summer Salad with Lime Dressing

mango (,

avocado

cherry tomatoes (, halved)

red onion (, finely sliced)

coriander / cilantro leaves (, finely chopped (Note 2))

tbsp (60 ml) extra virgin olive oil

tbsp (30 ml) lime juice ((fresh),

garlic (, minced)

tsp salt

tsp black pepper

Shake Dressing in a jar.

Chop prawns into 1.75 – 2 cm / 2/3” pieces.&nbsp;

Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Strawberry salad made with mixed greens, kale and spinach, sliced almonds, crumbled gorgonzola cheese and topped with poppy seed dressing – perfect for summer!

Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing

tbsp red wine vinegar

tbsp cider vinegar

olive oil

tsp shallots

tbsp honey (raw for Paleo)

poppy seeds

oz organic mixed baby greens

almond

strawberries

gorgonzola (leave out for Paleo)

Place all the dressing ingredients in a small jar and shake.

Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

This French Green Bean Salad is about to be your new favorite summer salad.  It can be made ahead, is great room temperature or cold and is full of healthy fats.  

French Green Bean Salad

lb. greens beans,

capers

tsp red pepper flakes

Italian parsley

basil (You can use all parsley if you don't have basil.)

walnuts

lemon juice

Add the green beans to a steamer basket over one inch of boiling water in a pot.  Cook the green beans unil they are crisp tender, about seven minutes.

Plunge the beans into a large bowl of iced water. Drain the beans and towel them dry.  Add the beans to a large mixing bowl.

For the green beans:

In a food processor, pulse the olives, capers, red pepper flakes, parsley, basil, walnuts, lemon juice and olive oil until everything is chopped in small pieces.  Add salt and pepper to taste.

Add the olive mixture to the beans. Stir to combine. Serve at room temperature or put it in the fridge to cool.

For the tapenade:

Don&#x27;t let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round!  It&#x27;s a fresh corn salad made with onion, bell pepper, avocado, and.....corn!  Fresh or frozen corn will work!

Summer Corn Salad

corn

red onion (, diced)

red bell pepper (, diced)

avocado (, seeded, peeled and chopped)

Tbsp apple cider vinegar

tsp sugar

tsp dijon mustard

juice from 1 lime

salt and pepper

Whisk dressing ingredients together and set aside.

Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.

Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.

Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

https://content.jwplatform.com/videos/02nEUvjU.mp4

Don't let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and.....corn! Fresh or frozen corn will work!

SUMMER CORN SALAD

This lighter version of Macaroni Salad with tomatoes and black olives is the perfect side dish for any summer BBQ.

Macaroni Salad with Tomatoes

oz uncooked elbows (wheat

tomatoes (diced)

red onion (finely chopped)

Hellmann's light mayonnaise

tbsp white vinegar

garlic powder

oregano

2.5 oz sliced black olives

Cook pasta in salted water according to package directions.

Drain and rinse under cold water.

In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well.

Top 40 summer salad recipes from across the web

The most viewed summer salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemony Artichoke and Quinoa Salad

Watermelon Feta Salad

Superfoods Brussels Sprout Salad

Lemongrass Vermicelli Salad

Brazilian Potato Salad

Prawn Mango Avocado Summer Salad wi...

Mixed Baby Greens with Strawberries...

French Green Bean Salad

Summer Corn Salad

Macaroni Salad with Tomatoes

Mock Crab Salad

Salmon, samphire & charred cucumber...

Grilled Zucchini Salad with Corn an...

Corn and grilled zucchini salad

Summer Panzanella

Green Goddess Quinoa Summer Salad

Watermelon Feta Salad

Avocado and cucumber salad

Charred Corn and Zucchini Salad

Chorizo & tomato salad

Greek Pasta Salad

Cobb Pasta Salad

Strawberry Spinach Salad

Lemon Herb Pasta Salad with Marinat...

Refreshing Watermelon Feta Salad

Cucumber Mango Salad

Smoked Mozzarella Pasta Salad

Cucumber Tomato Avocado Salad

Mexican Street Corn Salad

Spicy Peach and Avocado Salad

Barbecued baby octopus salad with m...

Grilled haloumi, peach, ham and min...

Marinated capsicum salad

Saffron couscous salad with green o...

Summer Italian Spaghetti Salad Reci...

Sprouted Black Chickpea Salad

Simple Cucumber Salad

Iceberg with dried oregano dressing...

No Bake Peanut Butter Pie

Oat Groats Salad with Carrots, Scal...

The most viewed summer salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine