3 Easy Summer Salads (That You Can Make In Minutes)
One of my favorite things about summer is eating all the fresh, seasonal foods it has to offer. Usually, that mean’s going out to eat with friends, but since that’s not happening I’ve had to make do at home. A light, summery salad is the perfect dish to use up some fresh produce while eating healthy and feeling good. If you’re not sure where to start, I asked Zach to share some of his go-to homemade salads to help you out!
If you’ve been looking for something you can easily make at home with very little effort these salads will be perfect! When I’m tired, but still want to eat healthy at home, throwing together a salad helps me stay on track. None of these require any cooking and all of the homemade dressings are easily made in a blender. Feel free to mix it up and make it your own, too. Add some chicken, salmon, grilled tofu, or just enjoy them as is!
I didn’t include any instructions for these recipes, because, well, there really aren’t any! Toss all of the salad ingredients in a large salad bowl and then mix all of the dressing components in a blender until well blended. If you plan on eating the salad later, I suggest waiting to add the dressing so that the greens don’t wilt and get soggy. I like to add the dressing just before I’m going to eat.
Arugula & Pear Salad w/ Champagne Shallot Vinaigrette
This is one of my favorites for the summer because the pears are so fresh and ripe right now. I just picked up a bunch at the farmers market and I can’t wait to make this again! The candied walnuts bring a nice sweetness to compliment the funky (in a good way) gorgonzola cheese. If you’re not a big fan bleu cheese you can sub in some feta instead. My suggestion is to pair this with a roasted chicken like this recipe.
Salad Ingredients
- 3 cups Arugula
- 1 pear, sliced into thin slivers
- 3 tbsp crumbled gorgonzola
- 2 tbsp chopped dried cherries
- 1/2 cup candied walnuts
Dressing ingredients
- 1/2 cup olive oil
- 1 tbsp champagne vinegar
- 1 tbsp chopped shallots
- Juice of 1 lemon
- 1 tbsp honey
- 1 clove garlic
- Salt and pepper to taste
Goat Cheese Caprese Salad
I LOVE a good caprese salad. It’s so simple, but with great ingredients that’s all you need. Local heirloom tomatoes are so fresh right now that you don’t need much to compliment them. The problem with caprese is that sometimes to mozzarella is a little too heavy (especially if you’re lactose intolerant). Subbing in goat cheese is a lighter, but still delicious option. I usually like to pair this salad with some grilled fish like salmon or sea bass, but it also makes a great appetizer for you next (socially distanced) dinner party.
Salad Ingredients
- 3-4 heirloom toatoes, sliced
- 1 bunch fresh basil
- 1/2 cup crumbled goat cheese
Dressing ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 tsp sea salt
Southwest Summer Salad
When it’s taco night, but I want something healthier than rice and beans on the side, this is what I make. The best part is the creamy dressing that you get from blending avocado with it. Because every avocado is a little different you may want to start with a little less olive oil and then add more as needed. That way you get the right consistency based on how large the avocado is.
Salad Ingredients
- 1 head romaine lettuce, chopped
- 1 cup fire roasted corn (fresh or frozen)
- 1/2 cup sliced red bell pepper
- 1/4 cup julienned radishes
Dressing ingredients
- 1 cup olive oil
- 1 avocado
- Juice of 1 lime
- 1 clove garlic
- 1 tsp cumin
- 1 tsp cayenne
- salt and pepper to taste
