Delicious Summer Salads You Will Love This Season

Salads are made from summer. Light, refreshing, and delicious all in one bowl. Bursting with juicy fruits, crisp greens, and vibrant herbs, they capture the essence of sunshine on a plate — perfect for savoring the season with every bite.

What makes summer salads so special is their diversity. You don’t need complicated recipes or heavy dressings — just good ingredients and a little creativity. A sprinkle of toasted nuts or seeds, a handful of fresh herbs, or a squeeze of citrus can turn even the most humble bowl of greens into something extraordinary.

Salads are also endlessly versatile. They can be a light appetizer, a hearty main dish with the addition of grains or proteins, or even a sweet dessert when made with ripe fruits and a touch of honey. No matter how you serve them, they always bring a little brightness to the table.

So this summer, let your salads reflect the season — colorful, fresh, and full of life. After all, nothing says summer quite like a beautiful bowl of nature’s best.

Making a Salad

Base

Choose your base! it can be anything from greens to grains:

• Greens - romaine, arugula, spinach, radicchio

• Grains - quinoa, rice, lentils,

Fixings

the options are endless! add anything to make your salad burst with flavor

• Cheese - cheddar, feta, parmesan, mozzarella, and more!

• Veggies - tomatoes, bell peppers, cucumbers, corn, green beans

• Crunch - croutons, crispy chickpeas, breadcrumbs

• Fruit - berries, peaches, nectarines, cherries, plums

Dressings

Dressings can make or break a salad. It can be as simple as lemon and olive oil or by adding a few herbs and spices, you can elevate your meal.

• Vinaigrettes: a blend of oil and vinegar

  • Balsamic, White Wine Vinaigrette, Italian Vinaigrette

• Creamy Dressings:

  • Caesar, Ranch, Blue Cheese

• Pestos

  • Classic Basil Pesto, Lemon Pesto, Mint Pesto

Proteins

• Meats - chicken, shrimp, salmon, steak, hard boiled eggs

• Grains - quinoa, rice, farro, barley

• Plant-Based - tofu, beans, tempeh, lentils, edamame

Recipes

Super Greens Mushroom Crunch Salad

Ingredients:

Salad:

1 bunch kale, chopped, washed, and dried

1 lb Brussels Sprouts, shaved

1 large shallot, thinly sliced

4 tbsp olive oil, divided

1/2 lemon juiced

1 lb oyster mushrooms, slightly shredded

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp Italian seasoning

Kosher salt and fresh ground pepper to taste

Roasted Chickpeas:

1-15 oz can chickpeas, rinsed and drained

1 tsp paprika

1 tsp garlic powder

1 tsp Kosher salt

Vinaigrette:

1/4 cup Dijon mustard

1/2 lemon juiced

2 tbsp Tahini

2 tbsp Honey

2 tbsp Apple Cider Vinegar

3 tbsp Olive oil

Kosher salt and fresh ground pepper to taste

Method:

1. Preheat oven to 350 degrees. Arrange chickpeas on a baking sheet in a single layer. Add 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp salt. Toss to combine. Roast until browned and crispy, about 20-25 minutes.

2. Heat a medium sauté pan over medium-high heat, add 2 tbsp olive oil and continue to heat until oil is hot, about 30-45 seconds. When oil is hot, add Brussels sprouts, shallots, and salt and pepper to taste. Sauté, stirring occasionally until Brussels sprouts are tender and slightly browned, and shallots are translucent. Squeeze lemon juice from half a lemon over the mixture, stir, remove from pan, and set aside.

3. In a medium bowl, add oyster mushrooms, 1/2 tsp paprika, 1/2 tsp Italian seasoning, 1/2 tsp chili powder. and salt and pepper to taste. Mix to combine. Again heat the sauté pan over medium high-heat. When pan is hot and add 1 tbsp olive oil, mushrooms when pan is hot. Stir occasionally until mushrooms are browned and heated through, about 3-5 minutes.

4. In a large bowl, combine Dijon, juice from 1/2 a lemon, tahini, honey, apple cider vinegar, 1/2 tsp salt, and 3-4 turns of pepper from pepper mill. While whisking vinaigrette, slowly drizzle in 3 tbsp olive oil. When vinaigrette is combined, add to the bowl the kale, the Brussels sprouts and shallot mixture, the mushrooms, and the roasted chickpeas. Toss to thoroughly coat salad with vinaigrette.

5. Enjoy!

Roasted Purple Potato Bowl

Roasted Potatoes

1 lb baby purple potatoes, quartered

1 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp Kosher salt

Fresh ground black pepper, to taste

Corn Salsa

3 ears corn, nibbles cut from cob

2 clives garlic, minced

1 poblano pepper, diced

1 tbsp olive oil

1/2 tsp Kosher salt

Fresh ground black pepper, to taste

Juice from 1/2 a lime

1/4 cup chopped cilantro

Black Bean Dip

1 can black beans, rinsed and drained

1/4 cup diced red onion

1/2 cup cherry tomatoes

2 cloves garlic, minced

1 tbsp olive oil

1/2 tsp Kosher Salt

Fresh ground black pepper, to taste

Salad Ingredients

purple cabbage, shredded

baby spinach, chopped

1 cup cherry tomatoes, halved

1 cup sliced red onions, pickled

Avocado Vinaigrette

1 ripe avocado, diced

2 tbsp apple cider vinegar

4 thin green onions, whites roughly chopped

1 tbsp olive oil

1/2 tsp ground coriander

1/2 tsp Kosher salt

Fresh ground black pepper, To Taste

3/4 cup water

1. Roast the potatoes: in a bowl , combine the quartered potatoes, olive oil, and spices. Mix to evenly coat the potatoes. Roast at 350F oven for 20-25 minutes or until the potatoes are golden brown and crispy. Set aside.

2. Make the Corn Salsa: Place olive oil, corn, garlic, and poblano pepper in a pan over medium heat. Season with salt and pepper. Cook until the corn starts to char and the pepper is soft, about 10 minutes. Once charred, squeeze the lime juice and add the cilantro. Mix to combine. Set aside to cool. Garnish with pickled red onion if desired.

3. Avocado Vinaigrette: Place all ingredients in the pitcher of a high powered blender and blend until smooth and creamy.

4. Assemble the Bowl: Place all salad ingredients in a bowl. Top with avocado vinaigrette and cilantro. Enjoy warm or cold!

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The Ultimate Power Bowl: A Colorful & Nourishing Purple Potato Bowl

A Colorful, Flavor-Packed Bowl for Any OccasionIf you’re looking for a vibrant, nutrient-packed dish that’s bursting with bold flavors, this Roasted Purple Potato & Corn Salsa Bowl with Black Bean Dip and Avocado Vinaigrette is the perfect choice! Combining crispy, spiced roasted potatoes, smoky-sweet corn salsa, and a creamy, savory black beans, this bowl delivers the perfect balance of textures and tastes. Tossed with crunchy purple cabbage, fresh baby spinach, juicy cherry tomatoes, and tangy

Roasted Radicchio Salad with Roasted Garlic Vinaigrette

Radicchio Salad

1 head radicchio, coarsely chopped

1 red onion, coarsely chopped

1-15 oz can cannellini beans, rinsed and drained

24 oz cremini mushrooms, quartered

1/4 cup 1 inch chopped chives

2 tbsp fresh thyme leaves, chopped

1-5 oz container arugula

1 cup cooked black lentils

1/2 cup toasted walnuts

4 tbsp olive oil

Kosher salt and fresh ground black pepper to taste

Creamy Roasted Garlic Vinaigrette

1 head garlic

2 tbsp olive oil, divided

1 tbsp fresh thyme leaves

1/2 lemon, juiced

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp honey

1/2 cup soy milk, almond mild, or oat milk

1/4 cup cashews

Method:

1. Preheat oven to 350 degrees. Snip the top off the head of garlic with a kitchen scissors or a knife to expose the top of the garlic cloves. Drizzle with 1 tbsp olive oil and place on a small baking sheet of in a small baking dish to prevent dripping. Roast in oven until cloves are tender and golden, about 20-25 minutes.

2. Arrange radicchio, onion, and beans on baking sheet in a single layer, keeping each ingredient separate due to varying cooking times. Drizzle all vegetables and beans with 3 tbsp olive oil and sprinkle with salt and pepper. Place in preheated oven with garlic. Remove the radicchio after about 15 minutes, when is wilted and slightly browned. Remove beans and onions after about 10-15 additional minutes, when the onions are tender and browned, and the beans and browned and crispy. The beans will continue to crisp as they cool. On another baking sheet arrange the mushrooms in a single layer and drizzle with 1 tbsp olive oil and sprinkle with thyme, salt, and pepper. Roast for about 20-25 minutes, until mushrooms are tender and browned.

3. In a large bowl combine the roasted radicchio, onions, beans, and mushrooms. Add the chives, arugula, black lentils, and walnuts.

4.In the pitcher of a high powered blender, add the roasted garlic cloves by pinching the root end of the head and squeezing out the roasted cloves. to the cloves add remaining ingredients and blend on high until smooth and creamy. Taste and add salt and pepper as needed. Pour vinaigrette over salad. Toss and enjoy!

Summarizing Summer Salads

Summer is the season to slow down, savor the moment, and let fresh ingredients do the talking — and nothing captures that spirit quite like a salad. Whether you’re tossing together a quick lunch, prepping for a picnic, or making a light dinner on a hot evening, summer salads offer endless possibilities that are as nourishing as they are beautiful. So head to your local farmers’ market, grab what’s fresh and in season, and let your creativity guide you. With just a few simple ingredients, you can bring the flavors of summer to life in the most delicious way.

Here’s to eating well, living simply, and enjoying every sunny bite.

What are your favorite ingredients to toss into a summer salad? Share your go-to combos or creative twists in the comments below — I’d love to hear how you bring summer to your plate!