Salads are perfect for summer’s hot weather and relaxed al fresco meals in the garden. But sometimes a tossed mix of greens and veggies leaves us feeling hungry an hour or two later. What to do? Try these colorful, flavorful—and filling—top seasonal salads, as nutritious as they are satisfying. Here’s to summer!
This one is a visual stunner and delivers a pleasing combo of vibrant colors, crunch and creamy textures. It’s an Indonesian-inspired bowl that mixes raw and cooked veggies—fluffy yellow Fingerling Little Potatoes, julienned carrots, crispy green beans, green onions and cucs—plus, rice crackers, shaved purple cabbage and peppery radish, with cubed tempeh for protein, a squeeze of lime and a coconut-red curry peanut sauce with creamy kick.
Try this wellness-minded take on the classic mayo-laden traditional (also vegetarian and gluten-free)—fresh herbs make it a standout. Just prepare, then toss crisp green beans with quick Microwave Ready Little Potatoes, shallots, peas, goat cheese, fresh tarragon, chopped pecans, and a dash of Dijon, maple syrup and olive oil—a flavorful side to anything from the grill.
Interesting best describes this Southeast Asian salad, packed with flavors, nutritious and can be put together in just 10 minutes. Kale can be tough and a bit overpowering, but not in this recipe. You roast earthy Blushing Belle Creamers to a caramelized brown, then toss with grated zucchini, chopped kale and a light sweet-sour-spicy chili-garlic peanut-soy dressing.
If you like steak and potatoes, but want something lighter, make this winner. These are pretty butter lettuce “boats” anchored by skewered, roasted Something Blue Little Potatoes and loaded with grilled sirloin chunks and sweet, juicy roasted summer cherry tomatoes—all drizzled in a homemade dressing accented with Dijon, honey, apple cider vinegar, avocado and dill. This festive dish will wow friends at the BBQ party.
Like the classics? Nicoise is an elegant luncheon entrée served with a crusty baguette. This French-inspired dish combines halved hardboiled eggs and nicely bitter kalamata olives with blanched green beans, canned tuna and tender Garlic Parsley Microwave Ready Creamers over a bed of nutty arugula. The Green Goddess dressing with a pinch of cayenne is the secret ingredient, though.
Greek salad is a favorite, and you’ll love this rendition even more: slightly sweet Blushing Belle Creamers with salty feta, kalamatas, cherry tomatoes and red onion. Parsley and dill, lemon juice and olive oil, plus toasted pine nuts add the right amount of fresh herb taste, tang and bite.
A seafood-forward salad, this dish also has patio luncheon written all over it: roasted, caramelized fennel bulb and Creamers with sautéed shrimp over a bed of fresh arugula, enhanced with a Balsamic-smoked paprika dressing and fresh fennel sprigs. Serve with a chilled glass of French Chablis. Santé!
Don’t finish your summer without sampling a vegan bowl, as beautiful as it is healthy and delicious. A meal-in-one, this one will fill you up without racking up the calories. The bowl includes rice, marinated kidney beans, dark green leafy greens, creamy avocado, scallions, plump cherry tomatoes and Sriracha-roasted, exotic Something Blue Little Potatoes. Drizzle with Sriracha-lemon dressing and serve with a lemon wedge.
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