Go Back
featured image 11834

Summer Salad Recipes on Repeat All Summer Long - Fresh, Easy, Crowd-Pleasing

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Base Greens: 6 cups mixed greens (romaine, arugula, baby spinach) or chopped kale
  • Crunchy Veg: 2 cups cucumber, 1 cup cherry tomatoes, 1 cup thinly sliced red onion
  • Herbs: 1/2 cup chopped fresh herbs (basil, mint, parsley, or cilantro)
  • Protein Options: 2 cups cooked chickpeas, grilled chicken, tofu, or shrimp
  • Extras: 1 cup corn (fresh or frozen, thawed), 1 ripe avocado, 1/2 cup crumbled cheese (feta, cotija, or goat cheese), 1/2 cup nuts or seeds (almonds, pumpkin seeds, or walnuts)
  • Pantry Vinaigrette: 1/3 cup olive oil, 3 tbsp lemon juice or red wine vinegar, 1 tsp Dijon, 1 tsp honey or maple syrup, 1 small garlic clove minced, 1/2 tsp salt, black pepper
  • Optional Flavor Boosters: olives, capers, pickled jalapeños, sun-dried tomatoes, roasted red peppers

Method
 

  1. Make the Base: Rinse and dry greens well. Slice cucumbers and onions, halve tomatoes, and chop herbs. Add everything to a large bowl.
  2. Shake the Vinaigrette: In a jar, combine olive oil, lemon juice or vinegar, Dijon, honey, garlic, salt, and pepper. Shake until creamy. Taste and adjust acid or sweetness.
  3. Add Protein: Choose one: chickpeas (drained and rinsed), grilled chicken, seared tofu, or chilled shrimp. Season lightly with salt and pepper.
  4. Toss Lightly: Drizzle half the dressing over the salad base. Toss just until coated. Add more as needed, keeping some back for serving.
  5. Finish With Extras: Fold in corn, sliced avocado, and a sprinkle of cheese and nuts/seeds. Add olives or pickled items if you like tang.
  6. Plate and Serve: Portion into bowls. Top with more herbs and a final squeeze of lemon for brightness.
  7. Make It a Meal-Prep: Store base, protein, and dressing separately. Assemble right before eating to keep everything crisp.