Five Delicious Summer Salads
Written by Rachel Shin
When I think of summer, I think of gatherings. Whether it’s on the beach, in the backyard, or around a table, summertime meals bring people together. While I’m no grill master, I can make a mean side dish. These salads are made to be easy, breezy, and healthy. In summer, I love to bring extra hydrating fruits and veggies and fresh herbs into every meal I can. Here are my five favorite summer salads to make for any occasion:
Watermelon Basil Medley
This is what I’m bringing to every barbecue this summer. It’s light and refreshing—the perfect side dish. And it’s even better when you serve it in the watermelon itself!
Cut the watermelon into bite-size pieces and toss with fresh mint and basil in a large mixing bowl. Add olive oil, lemon juice, lemon zest, salt and pepper, then toss. Set mixture inside watermelon and chill no longer than one hour. It’s best served when fresh. Serves 8-10 and pairs perfectly with any barbecue or as a refreshing dessert.
- 3 pounds seedless watermelon cut into bite-size pieces
- 1 tbsp lemon juice
- 4 strips of lemon zest
- ¼ cup chopped mint leaves
- ¼ cup of chopped basil leaves
- 3 tbsp olive oil
- Salt and pepper to taste
Cali Chicken Salad
I came up with this on the fly while vacationing in the Bay Area last summer and it was an instant success. Plus, it’s a great way to put any leftover grilled chicken to work.
Chop the grilled chicken and avocados into small, bite-size pieces, then place in a large mixing bowl. Finely chop onion and add to the mixture. Add the dijon, mayo, lime juice, chopped basil, and seasonings. Toss until thoroughly mixed and chill until ready to serve. Pairs well with pita bread for a picnic or on a bed of greens as a main dish. Serves 4. *
- 3 small avocados
- 4 cups grilled and cooled chicken
- ¼ cup minced onion
- 1 tbsp dijon mustard
- 1 tbsp mayo
- 3 tbsp lime juice
- ⅓ cup chopped basil
- Salt and pepper
* To add texture, try adding chopped apples, grapes, or walnuts.
Classic Mediterranean Chop
This effortless dish is perfect as a side for a patio wine and cheese night or for an easy dinner.
Chop cucumber, baby tomatoes, and kalamata olives into bite-size pieces. Add olive oil, fresh lemon juice, and the olive juice. Season with salt, pepper, red chili flakes, oregano, and fresh thyme. To kick it up a notch, toss some pepperoncini in there, too. Mix together and chill until ready to serve. Pairs well with grilled chicken or pizza night! Serves 4.
- 1 large cucumber
- 1 small crate of baby heirloom tomatoes
- 1 ½ cups kalamata olives
- ¼ cup kalamata olive juice
- ¼ cup of olive oil
- 2 tbsp fresh lemon juice
- Salt, pepper, red chili flakes, oregano and fresh thyme
Vicky’s Fruit Salad: Reimagined
One of the many gifts my mom gave me was a love of fresh fruits and veggies. So in her honor, I’m sharing my version of her classic fruit salad. Here’s to you, Mama Bear.
Place all berries and oranges into a fruit bowl. Add orange juice, mint, and agave. Gently toss and sprinkle hemp seeds on top, then chill until ready. Pairs well with French toast. Serves 5-6.
- 3 cups blueberries
- 3 cups blackberries
- 3 cups raspberries
- 3 cups strawberries
- 2 cups blood oranges
- 1 cup blood orange juice
- ¼ cup finely chopped mint
- 3 tbsp agave
- 2 tbsp hemp seeds
ALL THE GREENS
Maybe it’s the summer heat, but every once in a while, I have the urge to use all the greens I have in my kitchen for a giant salad. It’s a great way to clean out any veggies that linger in the fridge. I love adding lentils to mine for an extra fiber boost, and my homemade dressing really makes it 10/10. Feel free to use what you have and make it your own!
Cut cucumber, avocado, sugar snap peas, chopped herbs, and any other green vegetables you’re wanting to use into bite-size pieces and set in a medium bowl. Add leafy greens to the bowl along with chilled lentils and set aside. In a small bowl, whisk together the dijon, lemon juice, olive oil, chili flakes, white wine vinegar, maple syrup, salt, pepper, and thyme until it binds together. Then, drizzle the dressing over the veggies and toss together. Great as a main dish or as a side. Serves 2.
- ½ large cucumber
- 1 avocado
- 1 cup sugar snap peas
- ¼ cup chopped herbs (basil, dill, or cilantro work nicely)
- 1 cup pre-cooked lentils, chilled
- 1 cup green veggie of choice
- 2 cups leafy greens of your choice
- 1 tbsp dijon
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp thyme
- 1 tsp chili flakes
- Salt and pepper to taste (in dressing)
I hope these recipes inspire you to get creative in the kitchen and share great food with friends!
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