20 Delicious Spring and Summer Salads You Need to Try
We don’t know about you, but we feel like life is one big long search for the perfect... salad. We go on weeks-long binges where all we eat for dinner is the latest combination (we’re talking about you, spinach, strawberry, goat cheese, and walnut). But eventually the allure wears off and we’re onto the next. So which salad will hold our attention for a lifetime? Only time will tell. Until then, we'll keep on trying out different recipes, like the 20 spring and summer favorites below.
There’s nothing like a mix of fresh, tropical flavors to transport your taste buds to somewhere far away. With tons of yummy notes like coconut milk and mango, this king prawn salad tastes like summer vacation. Click here for the recipe.
A light cucumber salad with some crushed red pepper for a bit of kick, this dish is great as a side, a light lunch, or even as a base for a yummy veggie sandwich. Click here for the recipe.
We’re not even big watermelon fans, and summer after summer, we return to this delightful combination of watermelon, tomato, feta, and mint. It’s sure to be a hit at your next BBQ. Click here for the recipe.
When you feel like switching it up from your go-to taco salad, this 30-minute salad, which starts with leafy greens and is topped with super foods like quinoa, black beans, and avocado, is a bright choice. Click here for the recipe.
If you’re not into cilantro (you wouldn't be the first!), this cucumber salad—made with dill and spring onions—is a great, light alternative to the aforementioned spicy cucumber salad. Click here for the recipe.
The term "boiled vegetables" may conjure images of overcooked, pale, flavorless produce, but don’t go there! The veggies in this salad are cooked to peak tenderness and flavor and topped with a clean, light, and refreshing dressing that makes the dish downright irresistible. Click here for the recipe.
Panzanella (i.e. bread salad) is one of our all-time favorites because, let’s face it, we’re gluttons for gluten. This tasty mixture with marinated tomatoes, tuna, and chickpeas is incredibly easy to make and also delicious. Click here for the recipe.
Perfect for April, this simple salad transitions from winter to spring by pairing end-of-season citrus with fresh, new lettuce. Click here for the recipe.
Paired with broiled halibut, this shaved spring salad, which is made with paper-thin slivers of radish and fennel and ribbons of carrot, is a meal that’s filling, bright, and impressive. Click here for the recipe.
When you want something filling that’s also healthy, adding a grain (or a meat, or a fish) to a salad is always a foolproof move. Made with avocado, pomegranate seeds, and roasted nuts, this couscous salad is irresistible. Click here for the recipe.
Every chef needs a great potato salad in his or her arsenal, and this is it. An oily, herby potato salad with lots of fresh vegetables, this one tastes undeniably spring-y. Click here for the recipe.
It’s fun to try a recipe that you don’t use everyday and this is one of them. Dukkah is an Egyptian dry condiment and harissa is a North African spice—both add unusual flavor to the radicchio and parsley. Instead of kabocha (winter squash), swap in whatever summer produce is grabbing your attention. Click here for the recipe.
Packed with Vitamin C, with just the right portion of fruit (grapes), this spinach, hearts of palm, and tomato salad is healthy and delicious—even kids love it! Click here for the recipe.
For some reason the health food term “raw” was always such a turnoff to us until we discovered julienned zucchini. Refreshing and healthy, the thinly sliced veggies put it all into perspective. Mix in toasted pine nuts, feta, and arugula and you have a new favorite. Click here for the recipe.
If you’re not already convinced that berries and spinach are the salad power duo of the century, then let us reinforce it here. Just add white tuna and red onion, and you won’t be able to wipe the smile off your face. Click here for the recipe.
An easy weekday lunch or dinner, this salad is packed with some of the best spring ingredients—asparagus, English peas, pea tendrils—and drizzled with a lemon Champagne vinaigrette and a healthy dose of feta. Click here for the recipe.
Hello, gorgeous! Made with roasted kale and onions, this panzanella salad is a bit earthier and heartier, and, better yet, it’s super-low-maintenance. This is an instant new favorite. Click here for the recipe.
Much more than your traditional green salad, this salad from chef Guillaume of Portal Kitchen outside of San Francisco, is made with fresh asparagus, shucked English peas, shucked lava beans, radish, lots of fresh herbs, and a light lemon vinaigrette. Click here for the recipe.
When perfectly executed, a few simple ingredients (shrimp, corn, basil, and tomato) make up a delightful summer salad. We love the idea of serving this one in small cups as a cocktail party appetizer. Click here for the recipe.
Nothing tastes like summer like a citrus salad. Radishes, peppers, and fennel add a bit of spiciness and sharpness to this combination, balancing the sweetness of the blood orange and grapefruit. Click here for the recipe.
So which one are you going to try first? Tell us in the comments.