5 Summer Salads That Will Change Everything

Although lettuce in a bowl, with a variety of vegetables covered with Kraft salad from the grocery store, is an easy and healthy way to go when you’re making a salad, it is way too predictable. This summer, it’s time to change things up and make salads that are both healthy and tasty with a variety of different ingredients. Below are five recipes, with season specific ingredients, that will change your summer salads forever.

Please note these recipes are meant for a larger serving size, to make for an individual serving revise the amount of ingredients thrown in according to your hunger.

Roasted Corn and Poblano Salad

Ingredients

2 cups frozen or fresh corn 1 poblano pepper, seeds removed and diced (you can switch it up with a bell pepper if you want something more mild) 3 Roma tomatoes, diced 1/2 purple onion, diced 1 16 oz. can black beans, drained and rinsed thoroughly 1/4 cup cilantro, finely chopped 2 tbsp. lime juice 1/2 cup olive oil 2 cloves garlic, minced 2 tsp. chile power 1 tsp. sea salt 1 tsp. black pepper

Directions

Spread corn and peppers on a baking sheet and broil on high until the edges are just starting to brown
Combine roasted corn and peppers, as well as tomato, onion, black beans and cilantro in a large bowl. Set aside.
Whisk together lime juice, garlic, oil and spices in a small bowl to make the dressing
Pour dressing over the vegetables, stir, and refrigerate for at least an hour before serving.

Summer Berry Spinach Salad

Ingredients

2 cups baby spinach leaves
3 strawberries, sliced
¼ cup blueberries
1-2 thin slices of red onion
3 oz. white tuna packed in water (Or whatever meat you desire)
¼ cup fruity extra virgin olive oil
1 heaping tsp. of grainy mustard
1 tbsp. rice wine vinegar
½ tsp. sugar
1 tsp. chopped fresh tarragon leaves plus more for garnish
Kosher salt and freshly ground black pepper (to taste)

Directions

Combine spinach, strawberries, blueberries, red onion and tuna in a bowl
In a separate bowl, mix together extra virgin olive oil and grainy mustard
Add rice wine vinegar, sugar, kosher salt and pepper and chopped tarragon leaves and mix well
Pour dressing over salad and enjoy!

Recipe from: foodiecrush.com

Strawberries and Citrus Salad

Ingredients

1 lb strawberries, hulled and cut into halves
3 oranges
1 tbsp. fresh lemon juice
2 ½ tbsp. light brown sugar, packed
1 tbsp. finely chopped fresh mint

Instructions

Put strawberries in a separate bowl
Cut and peel oranges into slices, carefully cutting segments to avoid the membranes
Over a separate bowl, squeeze the remaining membranes (or extra orange slices, whichever you prefer) to collect the juice
Add the lemon juice and brown sugar to the juice and stir until dissolved
Pour juice over fruits and sprinkle with fresh mint
Chill for at least 30 minutes and serve

Recipe from: onceuponachef.com

Watermelon, Orange and Feta Salad

Ingredients

1/4 of a small seedless watermelon, rind removed, flesh cut into 1/4-inch slices
1 large orange, peel and pith removed, flesh cut into segments
1/4 small red onion, thinly sliced
2 oz. feta cheese, thinly sliced
1/4 cup fresh parsley leaves
tsps. extra-virgin olive oil
Coarse salt and ground pepper

Instructions

Combine watermelon, orange, red onion, cheese and parsley on a serving platter or in a bowl
Add olive oil and season with salt and pepper

Recipe from: marthastewart.com

Summer Tomato, Onion and Cucumber Salad

Ingredients

3 tbsps. rice vinegar
1 tbsp. canola oil
1 tsp. honey
1/2 tsp. salt
1/2 tsp. freshly ground pepper, or more to taste
2 medium cucumbers
4 medium tomatoes cut into 1/2-inch wedges
1 Sweet onion, halved and very thinly sliced
2 tbsp. coarsely chopped fresh herbs

Directions