Refreshing Summer Salads To Try This Season

healthy salad | summer salads

Let’s be honest: no one wants to spend hours in a hot kitchen when it’s blazing outside. That’s where summer salads come in. They’re quick, they’re fresh, and they make the most of all the gorgeous produce this season has to offer.

 

Why We Love Summer Salads

Summer salads are more than just a side dish. For one, they’re the answer to “What’s for dinner?” when it’s too hot to think. They’re bright, crisp, and surprisingly satisfying. And the best part? You don’t need a complicated recipe or fancy ingredients to throw one together.

When fruits like watermelon, strawberries, and peaches are in season, and veggies are at their crunchiest, it just makes sense to build meals around them. You can keep things light with greens and citrus or bulk it up with grilled corn, avocado, or even a little protein. It’s tough to go wrong.

Here’s what to keep in mind when building your summer salad:

  • Texture is key. Mix crunchy and soft elements, like nuts and berries or cucumbers and avocado, for balance.
  • Sweet meets salty. Don’t be afraid to pair fruits with cheeses or vinaigrettes with a touch of honey.
  • Dress it up last. Adding dressing right before serving keeps everything fresh and crisp.

 

Summer Citrus Salad

Recipe adapted from Salt and Baker

This is one of those salads that just screams summer. It’s colourful, fresh, and drizzled with a citrus vinaigrette that ties everything together. Whitney from Salt and Baker came up with this lovely mix, and we’ve adapted it here to focus on the ingredients and steps to help you make it at home.

 

Ingredients:

For the salad:

  • 6 to 8 cups of mixed salad greens (spring mix, spinach, romaine—whatever you like)
  • ½ cup sliced almonds (or swap in walnuts, pecans, or cashews)
  • ½ cup grapes, halved
  • 1 navel orange, peeled and segmented or sliced
  • ¼ cup blackberries
  • ¼ cup sliced strawberries

For the citrus dressing:

  • 3 tablespoons apple cider vinegar
  • ⅓ cup fresh orange juice
  • 2 tablespoons honey
  • 1½ teaspoons Dijon mustard
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup olive oil

Directions:

  1. Assemble the salad: In a large salad bowl, add your greens, sliced almonds, grapes, orange slices, blackberries, and strawberries.
  2. Make the dressing: In a small bowl or measuring cup, combine the vinegar, orange juice, honey, Dijon, garlic, salt, and pepper. Whisk well. Slowly drizzle in the olive oil while continuing to whisk until everything is fully blended and smooth.
  3. Serve: Pour the dressing over the salad just before serving, or keep it on the side so everyone can dress their own. Either way, it’s going to be delicious.

Optional add-ins: Crumbled goat cheese, diced grilled chicken, or a few slices of avocado can take this salad from side dish to satisfying main.

 

Watermelon Feta Mint Salad

watermelon salad | summer salads

Inspired by Love and Lemons

This combo is a warm-weather classic. The juicy sweetness of watermelon pairs so well with salty feta and fresh mint. It’s super simple, but it feels fancy enough for guests.

Ingredients

  • 5 cups watermelon, cubed
  • 1 cup diced English cucumber
  • ¼ cup thinly sliced red onion
  • ¼–⅓ cup crumbled feta cheese
  • 1 avocado, cubed
  • ⅓ cup fresh mint (or basil), torn or chopped
  • Optional: ½ jalapeño or serrano, thinly sliced
  • For the dressing:
    • 2 tbsp olive oil
    • 3 tbsp fresh lime juice
    • ½ garlic clove, minced
    • ¼ tsp sea salt

Directions

  1. Whisk your dressing in a small bowl by combining olive oil, lime juice, garlic, and salt until everything blends.
  2. Layer your salad: In a large platter or bowl, place watermelon, cucumber, and red onion.
  3. Dress and toss: Drizzle half the dressing over the base and toss lightly to coat.
  4. Add toppings: Scatter on the avocado, feta, mint, and jalapeño (if using). Drizzle remaining dressing.
  5. Season and serve: Taste and add more salt or lime if desired. Eat right away for maximum freshness.

 

Grilled Corn, Avocado & Tomato Salad

delicious salad | summer salads

Based on a recipe from Ambitious Kitchen

This salad feels like summer in a bowl. The grilled corn adds a smoky note, while ripe tomatoes and avocado keep it fresh and filling.

Ingredients

  • 4 ears corn, grilled
  • 1½ cups cherry tomatoes, halved
  • 1 avocado, diced
  • ¼ cup diced red or green onion
  • ⅓ cup crumbled goat cheese (or feta/cotija)
  • 6 basil leaves, ribboned
  • Hot honey vinaigrette:
    • 1 tbsp honey
    • Pinch cayenne or ½ tsp hot sauce
    • 2 tsp apple cider vinegar (or lime juice)
    • ¼ tsp Dijon mustard
    • ⅛ tsp garlic powder
    • 2 tbsp avocado (or olive) oil
    • Salt & pepper

Directions

  1. Grill the corn: Brush with oil, salt, and pepper, then grill until lightly charred (about 10–15 minutes). Let cool, then slice kernels off.
  2. Combine base ingredients: In a large bowl, mix corn kernels with tomatoes, avocado, onion, goat cheese, and basil.
  3. Make your dressing: Warm the honey and cayenne briefly (microwave 10–15 secs) to thin. Mix in vinegar, mustard, garlic powder, oil, salt, and pepper. Shake or whisk until smooth.
  4. Dress the salad: Pour the warm dressing over the bowl and toss gently until everything is coated.
  5. Serve right away, or chill briefly—it holds beautifully at room temperature for cookouts.

Quick Tips for Better Summer Salads

If you want to up your salad game this summer, here are a few real-life tips that make a big difference.

  • Prep ahead to save time. Slice your fruits and veggies in advance and store them in the fridge. That way, you’re just minutes away from tossing together something fresh.
  • Shake up your own dressing. Homemade vinaigrettes are way easier than people think. Mix oil, vinegar, citrus, and something sweet like honey—done. Keep it in a jar in the fridge for the week.
  • Dress smart. Nobody likes soggy summer salads. Add dressing right before serving, or keep it on the side so everyone can add their own.
  • Make it a meal. Leftover grilled chicken? A handful of beans? Crumbled feta? Toss it in. A few extras go a long way in making your salad feel like a real dish, not an afterthought.

Summer Salads to Keep You Cool

There’s something nice about putting together a meal that doesn’t take much effort but still feels satisfying. Summer salads are easy to make, easy to enjoy, and perfect for whatever kind of day you’re having. Some fresh produce, a quick dressing, and a little creativity can go a long way.

There’s no need to overthink it. Just use what you like, keep it relaxed, and enjoy what’s on the plate.

 

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