7 Summer Salads You Didn’t Know Were Healthy

Posted by Cherry Thongthavikiat on

Although summer might be coming to end, we’re not ready to let go of it just yet! It’s time to take advantage of the deliciously ripe summer fruit and vegetables that are still available! This is a great way to put together a dish the whole family can enjoy! In the spirit of all things that are fun, vibrant and fresh, we’ve put together our top 7 must-try healthy summer salads!

 

1. CHERRY PEACH QUINOA SALAD

Prep Time: 20 minutes – Servings: 6

Ingredients

1 cup quinoa
2 cups water
1 cup cucumber sliced
1 peach, pitted and chopped
1 cup pitted cherries, halved
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
2 scallions, chopped
2 cups canned chickpeas, rinsed, drained or dried beans soaked overnight, drained, cooked
1 head Boston lettuce

Dressing

1 tablespoon extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon salt
pepper to taste

Directions

Bring water and quinoa to a boil over medium-high heat. Once boiling, cover and simmer for 15 minutes until water is absorbed. Set aside in a large bowl to cool. In a small bowl add the chopped vegetables and fruit. Whisk olive oil and vinegar then toss into the cooled quinoa mixture. Add salt and pepper as desired. Add vegetables and fruit to the quinoa and mix well to combine. Place 3-4 lettuce leaves on each serving plate and top with quinoa salad.

 

2. SPINACH LENTIL BEET SALAD WITH BALSAMIC DRESSING

Prep Time: 5 minutes – Servings: 1

Ingredients

2 cups fresh spinach
1/4 cup cooked lentils
2 small fresh beets steamed, peeled, quartered or sliced
1/2 cup sliced orange or red bell pepper
1/2 cup cherry or sunburst tomatoes sliced
1 ounce goat cheese crumbled

Dressing

1 1/2 tablespoons balsamic vinegar
2 1/2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
pepper to taste

Directions

Add spinach to a serving bowl or plate. Top with cooled lentils and the rest of the ingredients. Whisk dressing ingredients together in a small bowl and pour over salad.


3. AVOCADO CITRUS SALAD WITH LIME POPPY SEED DRESSING

Prep Time: 10 minutes – Servings: 4

Ingredients

6 cups leafy lettuce blend
2 grapefruits, sliced horizontally; peel removed
2 oranges, sliced horizontally; peel removed
3 California Avocados, sliced horizontally; pit and peel removed

Dressing

1/4 cup olive oil
1/2 cup lime juice
1/4 cup sugar
2 tablespoons onion, diced
3 tablespoons mayonnaise
1 tablespoons white wine vinegar
1/4 teaspoon salt
3/4 teaspoon poppy seeds

Directions

Top each serving plate with slices of grapefruit, oranges, and avocado. Place all dressing ingredients except for the poppy seeds into a blender, blend for 30 seconds. Add the poppy seeds and pulse two times then pour over salad.



4. QUINOA FRUIT SALAD WITH HONEY LIME DRESSING

Prep Time: 25 minutes – Servings: 6 (as a side dish)

Ingredients

1 cup quinoa
2 cups water
Pinch of salt
1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Dressing

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

Directions

Bring water and quinoa to a boil over medium-high heat. Once boiling, cover and simmer for 15 minutes until water is absorbed. Set aside in a large bowl to cool. In a medium bowl, whisk the dressing ingredients together until combined. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired.

 

5. KALE, STRAWBERRY & AVOCADO SALAD WITH LEMON POPPY SEED DRESSING

Prep Time: 10 minutes – Servings: 4

Ingredients

4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese

Dressing

2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale. Add the strawberries, avocado, almonds, and feta cheese. Toss gently. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well. Pour the dressing over the salad and toss to coat.

 

6. ZUCCHINI RIBBON SALAD WITH SWEET CORN & AVOCADO

Prep Time: 15 minutes – Servings: 4-6

Ingredients

2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup shredded cheese

Dressing

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper, to taste

Directions

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. In a small bowl, whisk the dressing ingredients together and pour over salad and toss until coated. Sprinkle shredded cheese over the top of the salad and season with salt and pepper, to taste.

 

7. BLACK QUINOA SALAD WITH MANGO, AVOCADO, & TOMATOES

Prep Time: 15 minutes – Servings: 6-8

Ingredients

1 cup uncooked black quinoa or regular quinoa
2 cups water
Pinch of salt
1 large mango, diced
2 large tomatoes, diced
3 green onions, sliced
1/2 cup chopped cilantro
2 medium avocados, diced

Dressing

1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
Salt and pepper, to taste

Directions

Bring water and quinoa to a boil over medium-high heat. Once boiling, cover and simmer for 15 minutes until water is absorbed. Set aside in a large bowl to cool. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together dressing ingredients and pour over the salad and gently stir until well combined. Season with salt and pepper, to taste.

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