Fresh Summer Salad – Spend With Pennies


A Summer Salad is packed with fresh seasonal produce and always a welcome addition to the dining table!

Use fresh veggies to create a new Summer salad every meal! I love a simplified salad with fresh greens, pops of colorful and crunchy veggies, cheese, a handful of seeds or nuts, and then dressed in a light vinaigrette dressing.

plate full of Summer Salad

A Simple Summer Salad

  • Healthy salads are the ultimate supper recipe. Serve them as side dishes or add proteins like cooked chicken or bay shrimp and serve them as an entrée salad.
  • The dressing comes together with 5 ingredients in less than 5 minutes? Use this Dijon-based vinaigrette as a marinade, too.
  • Save time with a prepackaged ‘Spring Mix’ blend and ready-made prepped veggies. Make ahead and chill until ready to dress and serve!

Mix it Up

Just like when building a tossed salad, try to incorporate different flavors, textures, and colors into a salad!

Add crunch (seeds/nuts), something rich or salty (bacon/cheese), fresh and juicy (tomatoes/cucumbers), bold (onions/herbs/olives). Mix it up with each meal (and find our best salad dressing recipes here).

ingredients to make Summer Salad

Ingredients

GREENS: Leafy, curly, and colorful salad varieties like arugula, baby spinach, kale, endive, and romaine can be mixed and matched for flavor and visual appeal.

VEGETABLES: Cucumbers, radishes, onions, and tomatoes give this salad color, crunch, and texture. Add other veggies like corn, green beans, beets, alfalfa sprouts, broccoli, or cauliflower florets.

DRESSING: Vinaigrettes always start with a base of acid (like vinegar or lemon juice) and oil. Lemon juice and Dijon mustard give this one a tangy flavor. Switch it up by adding other seasonings like garlic powder, onion powder, or even this easy DIY Italian blend.

PRO TIP #1: For the best flavor, toast seeds (or nuts) in a dry sauté pan until fragrant. This burns off extra oil, intensifies their flavor, and makes them extra crunchy!

PRO TIP #2: Tear lettuce instead of cutting to prevent the edges from browning.

pouring dressing over Summer Salad

Variations

Summer salad can be different every time with tasty add-ins!

  • Nuts & Seeds: Sunflower seeds, pumpkin seeds, or slivered almonds bring the crunch.
  • Fruits: Summer salads are great with the addition of peaches, berries,
  • Cheese: Crumbly cheeses like bleu cheese, feta, Cotija, and gorgonzola give Summer salad a creamy element.
  • Protien: Try grilled shrimp or chicken or sprinkle the salad with any combo of drained black beans, garbanzo, kidney beans.
  • Other flavorful Additions: Garnish with croutons, olives, herbs (like fresh basil).

How to Make Summer Salad

Summer just wouldn’t be the same without a crisp and veggie-filled salad.

  1. Combine greens, cucumber, radishes, and red onion in a large bowl.
  2. Add the desired amount of dressing & toss (as per the recipe below).
  3. Sprinkle the remaining ingredients on top and serve immediately.

plated Summer Salad with garnish in bowls beside it

Storing Salad

Keep leftover Summer salad covered in the refrigerator for up to 2 days. Toss well before serving.

Fresh greens will renew the salad! Keep the dressing separate in a salad dressing cruet or a mason jar for up to a week.

More Favorites Summer Salads

From watermelon salad to a fresh pasta salad recipe, there is no end to fresh meals in the summer months!

Did you make this Simple Summer Salad? Be sure to leave a rating and a comment below!

Fresh Summer Salad

This is a colorful & simple salad with all of the flavors of summer.


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  • For the dressing, combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.

  • Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.

  • Sprinkle the remaining ingredients on top. Serve immediately.

Drizzle with balsamic glaze if desired. 
Seeds have the best flavor when toasted. To toast, place in a dry frying pan over medium heat and cook until lightly browned and fragrant.
Store Summer Salad in the fridge in a covered container for up to 2 days, tossing before serving. Dressing can be stored for up to 7 days in a mason jar or cruet in the fridge for up to 4 days. 

Calories: 249, Carbohydrates: 10g, Protein: 4g, Fat: 21g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 237mg, Potassium: 411mg, Fiber: 4g, Sugar: 4g, Vitamin A: 710IU, Vitamin C: 13.7mg, Calcium: 82mg, Iron: 0.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Salad

Cuisine American, Italian

close up of plated Summer Salad with a title
plated Summer Salad with a title
fresh Summer Salad in a bowl with writing
ingredients to make Summer Salad with plated dish and writing




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