16 Must-Try Summer Salads for Every Occasion

Summer is all about making the most of fresh, seasonal ingredients, and these salad recipes do exactly that. With juicy peaches, crisp cucumbers, sweet berries, garden-fresh tomatoes, and a whole host of the summer’s best produce, each recipe highlights the best flavors of the season and prove that salads can always be the star of the show. 

Whether you need a quick midweek al fresco dinner, a side for your next BBQ, or a dish to bring to a picnic or potluck, these salads fit the bill. Some are light and refreshing, while others are hearty enough to be a meal on their own. And the best part? They’re all easy to make, packed with flavor, and anything but boring.

Let’s jump into the best summer salads you’ll want to make on repeat…

1. Blueberry Grape Salad With Blue Cheese

Sweet meets tangy in this fresh, flavor-packed salad that’s basically a summer fruit platter and a leafy green salad combined. Juicy blueberries, crisp cucumber, and rich black grapes get a creamy boost from avocado and a punch of bold blue cheese. Tossed in a sweet-tangy balsamic dressing and finished with crunchy seeds, this salad is a texture-lover’s dream. It’s light, refreshing, and just the right mix of sweet, savory, and zesty—perfect for warm-weather lunches or a fancy side dish that takes no time at all.

Servings: 4

Ingredients:

• 2 cups mixed green salad (arugula, baby spinach, lettuce)
• 1 large cucumber, peeled and sliced
• 1 avocado, peeled and sliced
• ½ cup blueberries
• ¼ cup black grapes, cut in half
• 2 tbsp blue cheese, diced into small pieces
• 2 tbsp olive oil
• ¼ cup balsamic vinegar
• Juice of half a lemon
• 1 ½ tbsp brown sugar
• Mix of seed for sprinkling (pumpkin seeds, sunflower seeds, pine nuts)
• Salt, to taste

Instructions:

1. Prepare the fruits and vegetables: Wash and dry the lettuce. Peel and slice the cucumber and avocado. Wash and dry the grapes and blueberries, then halve the grapes.
2. Make the balsamic glaze: Mix balsamic vinegar with sugar in a small bowl. Heat the mixture in a saucepan over low heat, stirring until it thickens slightly. Cool for 15-20 minutes.
3. Assemble the Salad: Place lettuce and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently. Add the avocado and drizzle with lemon juice. Top with grapes, blueberries, and seeds. Drizzle 2-3 tbsp of the balsamic glaze over the salad and add blue cheese.
4. Serve and enjoy!

2. Zucchini and Tomato Salad

This zucchini and tomato salad is the ultimate summer side—light, flavorful, and packed with Mediterranean vibes! Golden-browned zucchini meets juicy cherry tomatoes in a simple yet elegant dish that’s bursting with freshness. A touch of Pecorino Romano, a drizzle of balsamic, and a sprinkle of herbs make it feel effortlessly fancy, while the slight crunch of perfectly roasted zucchini keeps every bite interesting. 

Servings: 8

Ingredients:

• 2 medium sized zucchinis
• 1 cup cherry tomatoes
• 2 garlic gloves
• Fresh parsley
• 1 medium sized red onion
• ¼ cup of Pecorino Romano cheese
• 1 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 1 tbsp dried oregano
• 3 tbsp olive oil

Instructions:

1. Prepare the courgettes: Preheat the oven to 350°F/170°C. Wash the vegetables and cut them in half.  Place baking paper on a small tray.
2. Heat a deep frying pan with olive oil. Put the zucchini. Add the unsalted butter and fry for 6-7 minutes or until golden brown. Put the courgettes in the pan and put them in the oven to finish baking for 10 – 15 minutes or until they are soft. Note: Zucchini should not be too soft, they should have a slight crunch.
3. Prepare the tomato mixture: Cut the cherry tomatoes. Put them in a bowl and add the onion, parsley, oregano, a little olive oil (1/2 teaspoon), mashed garlic, balsamic vinegar, and salt to taste. Refrigerate until the zucchini is baked.
4. Prepare a plate: Arrange the prepared courgettes, grate the cheese, and add the tomato mixture on top. Sprinkle with additional parsley. Enjoy!     

3. Summer Street Corn Salad

If you love Mexican street corn (elote), you’ll be obsessed with this bright and flavorful summer corn salad. It’s packed with charred sweet corn, creamy cotija cheese, a hint of spice, and a zesty lime dressing—all the deliciousness of elote, but in a fresh, easy-to-serve salad. This dish is perfect for BBQs, potlucks, or as a vibrant side for grilled meats. Plus, it comes together in under 20 minutes, making it a summer staple!

Servings: 4

Ingredients:

• 4 ears of fresh corn, husked
• 1 tbsp olive oil
• 1/3 cup mayonnaise
• 1 tbsp sour cream or Greek yogurt
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder (plus extra for garnish)
• 1/4 tsp smoked paprika
• 1/3 cup crumbled cotija cheese (or feta)
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, finely diced (optional, for heat)
• Salt and black pepper, to taste

Instructions:

1. Grill the corn: Preheat a grill or cast-iron skillet over medium-high heat. Brush the corn with olive oil and grill for 8-10 minutes, turning occasionally, until slightly charred. Let it cool, then cut the kernels off the cob.
2. Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
3. Combine the ingredients: Add the grilled corn, cotija cheese, chopped cilantro, and diced jalapeño to the bowl. Toss everything until evenly coated.
4. Garnish & serve: Sprinkle extra chili powder on top for color and serve immediately. This salad is delicious both warm and chilled.

4. Peach and Feta Salad with Prosciutto

If summer had a VIP section, this salad would have a reserved seat. Juicy, sun-ripened peaches, salty prosciutto, and creamy feta come together in a way that makes every bite a perfect balance of sweet and savory. Tossed with a light honey-balsamic dressing and finished with crunchy toasted almonds, this salad is effortlessly elegant yet easy enough for a lazy summer lunch.

Servings: 4

Ingredients:

• 4 ripe peaches, sliced
• 4 cups arugula (or mixed greens)
• 4 oz feta cheese, crumbled
• 4 slices prosciutto, torn into bite-sized pieces
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh basil, torn

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Set aside.
2. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
3. Assemble the salad: Arrange the arugula on a serving platter. Scatter the sliced peaches, crumbled feta, torn prosciutto, and toasted almonds over the top.
4. Dress and serve: Drizzle with the honey-balsamic dressing, gently toss, and sprinkle with fresh basil. Serve immediately and watch it disappear!

5. Mango Avocado Salad

This salad is basically summer in a bowl—bright, juicy mango meets creamy avocado in a refreshing, tropical-inspired dish that’s equal parts vibrant and delicious. Tossed with a zesty lime dressing and a touch of spice, it’s the perfect side for grilled seafood, tacos, or just eating straight from the bowl with a fork (no judgment).

Servings: 4

Ingredients:

• 2 ripe mangoes, diced
• 1 large avocado, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, chopped (optional, for heat)
• 1/4 cup crumbled queso fresco (or feta)

For the dressing:

• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp honey (or maple syrup for a vegan option)
• 1/4 tsp chili powder
• Salt and black pepper, to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and black pepper.
2. Prep the ingredients: Dice the mango and avocado, slice the red onion, and halve the cherry tomatoes. If using jalapeño, finely dice it for a bit of heat.
3. Assemble the salad: In a large bowl, gently toss together the mango, avocado, red onion, cherry tomatoes, cilantro, and jalapeño.
4. Dress and serve: Drizzle the lime dressing over the salad and toss gently. Sprinkle with crumbled queso fresco and serve immediately.

6. Chopped Thai Salad with Shredded Chicken

If you love big, bold flavors and a little crunch in every bite, this chopped Thai salad is calling your name. Loaded with crisp veggies, tender shredded chicken, and tossed in a peanut-lime dressing that’s downright drinkable, this salad is hearty enough to be a meal yet light enough to keep things fresh. Perfect for meal prep, lunch, or a colorful dinner that packs a punch!

Servings: 4

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 4 cups napa cabbage (or green cabbage), finely shredded
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup shelled edamame
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts (or cashews)

For the peanut-lime dressing:

• 3 tbsp peanut butter (creamy or natural)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp fresh lime juice
• 1 tsp sesame oil
• 1/2 tsp sriracha (optional, for heat)
• 1-2 tbsp warm water (to thin, if needed)

Instructions:

1. Make the dressing: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, lime juice, sesame oil, and sriracha. Add warm water, 1 tablespoon at a time, until smooth and pourable.
2. Prep the veggies: Chop the cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
3. Assemble the salad: In a large bowl, combine the shredded chicken, cabbage, carrots, bell pepper, edamame, cucumber, cilantro, and green onions.
4. Dress and serve: Pour the peanut-lime dressing over the salad and toss to coat. Sprinkle with crushed peanuts and serve immediately.

7. Summer Chickpea Salad

This summer chickpea salad is here to prove that salads don’t need lettuce to be fresh, vibrant, and totally satisfying. Packed with protein-rich chickpeas, juicy cherry tomatoes, crisp cucumbers, and a lemony garlic dressing, it’s the kind of salad that gets better the longer it sits. Perfect for BBQs, picnics, or meal prep—because who doesn’t love a salad that stays delicious all day?

Servings: 4

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp dried oregano
• Salt and black pepper, to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and black pepper.
2. Prep the salad: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil.
3. Dress and toss: Pour the dressing over the salad and toss until everything is well coated.
4. Chill & serve: Let the salad sit for at least 10 minutes to let the flavors meld. Serve chilled or at room temperature.

8. Mediterranean Salad Over Cottage Cheese

This isn’t your average Mediterranean salad—it’s got a creamy, protein-packed twist! Instead of tossing everything into a bowl, we’re layering crisp cucumbers, juicy tomatoes, briny olives, and tangy feta over a fluffy bed of cottage cheese. It’s fresh, flavorful, and a total game-changer for summer lunches. Bonus: it keeps you full without weighing you down.

Servings: 4

Ingredients:

• 2 cups cottage cheese (full-fat or low-fat)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced or sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper, to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
2. Prep the veggies: Halve the cherry tomatoes, dice the cucumber, slice the red onion, and slice the olives.
3. Assemble the salad: Divide the cottage cheese among four bowls or plates. Top each with tomatoes, cucumber, red onion, olives, and feta.
4. Dress & serve: Drizzle the dressing over each serving and sprinkle with fresh parsley. Serve immediately.

9. Gnocchi Antipasto Salad

Pasta salad? We’re upgrading to gnocchi salad—because those little pillowy bites deserve their time to shine. This gnocchi antipasto salad is loaded with all the best Italian-inspired flavors: salty salami, creamy mozzarella, briny olives, and a zingy homemade vinaigrette. It’s hearty, fresh, and guaranteed to steal the spotlight at your next BBQ or picnic.

Servings: 4

Ingredients:

• 1 lb shelf-stable or refrigerated gnocchi
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup sliced black or Kalamata olives
• 1/4 cup roasted red peppers, chopped
• 1/4 cup salami, diced or chopped
• 2 tbsp fresh basil, chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper, to taste

Instructions:

1. Cook the gnocchi: Bring a pot of salted water to a boil. Cook the gnocchi according to the package instructions (about 2-3 minutes). Drain and rinse under cold water to stop the cooking process.
2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper.
3. Assemble the salad: In a large bowl, combine the cooled gnocchi, cherry tomatoes, mozzarella, olives, roasted red peppers, salami, and basil.
4. Dress & serve: Pour the dressing over the salad and toss gently to coat. Let it sit for at least 10 minutes before serving to allow the flavors to meld.

10. Blackberry, Feta & Shredded Chicken Salad

This salad is the definition of sweet meets savory. Juicy blackberries, tangy feta, and tender shredded chicken come together in a light yet satisfying dish that’s packed with flavor. Tossed with a honey-lemon dressing and topped with crunchy pecans, this is the kind of summer salad that feels fancy but takes almost no effort.

Servings: 4

Ingredients:

• 4 cups mixed greens (spinach, arugula, or a blend)
• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 cup fresh blackberries
• 1/4 cup crumbled feta cheese
• 1/4 cup pecans, toasted and chopped
• 2 tbsp fresh mint, chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
2. Assemble the salad: In a large bowl, layer the mixed greens, shredded chicken, blackberries, crumbled feta, toasted pecans, and fresh mint.
3. Dress & serve: Drizzle the honey-lemon dressing over the salad and toss gently. Serve immediately.

11. Summer Panzanella

Bread in a salad? Yes, and it’s everything. This summer Panzanella is a rustic Italian salad that turns day-old bread into the star of the show, soaking up all the flavors of juicy tomatoes, crisp cucumbers, and a bright balsamic dressing. It’s fresh, vibrant, and the perfect way to celebrate peak summer produce (and rescue that loaf of bread you forgot about).

Servings: 4

Ingredients:

• 4 cups day-old crusty bread (like ciabatta or sourdough), cut into 1-inch cubes
• 1 1/2 cups cherry tomatoes, halved
• 1 cup cucumber, diced or sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1/4 cup fresh mozzarella pearls (or diced fresh mozzarella)

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions:

1. Toast the bread: Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet and bake for 10-12 minutes, until golden and slightly crisp. Let cool.
2. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper.
3. Assemble the salad: In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, basil, and mozzarella.
4. Dress & serve: Pour the dressing over the salad and toss well. Let sit for 10-15 minutes so the bread can soak up the flavors. Serve at room temperature.

12. Tropical Pineapple Salad

If summer had an official fruit, it would definitely be pineapple. This tropical-inspired salad is bursting with juicy pineapple, creamy avocado, crisp bell peppers, and a zesty lime dressing that makes every bite feel like a mini vacation. It’s sweet, tangy, and totally refreshing—perfect as a side for grilled chicken, seafood, or just eating straight from the bowl with a fork.

Servings: 4

Ingredients:

• 2 cups fresh pineapple, diced
• 1 cup cucumber, diced
• 1/2 red bell pepper, diced
• 1/2 cup red onion, finely diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup macadamia nuts or cashews, chopped (optional, for crunch)

For the dressing:

• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey (or maple syrup for a vegan option)
• 1/4 tsp chili powder
• Salt and black pepper, to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and black pepper.
2. Prep the ingredients: Dice the pineapple, cucumber, red bell pepper, and red onion. Dice the avocado last to keep it from browning.
3. Assemble the salad: In a large bowl, gently toss together the pineapple, cucumber, bell pepper, red onion, avocado, and cilantro.
4. Dress & serve: Drizzle the lime dressing over the salad and toss gently. Sprinkle with macadamia nuts for extra crunch (if using) and serve immediately.

13. Roasted Chickpea Greek Salad

Take everything you love about a classic Greek salad—crisp cucumbers, juicy tomatoes, briny olives, and tangy feta—and add crunchy, spiced roasted chickpeas for a protein-packed twist. It’s fresh, flavorful, and has just the right amount of crunch to keep things interesting. Perfect as a light lunch, side dish, or the kind of salad that actually makes you excited to eat your veggies.

Servings: 4

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 cups chopped romaine or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Roast the chickpeas: Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy. Let them cool slightly.
2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, salt, and black pepper.
3. Assemble the salad: In a large bowl, combine the chopped greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
4. Dress & serve: Drizzle the dressing over the salad and toss well. Top with the crispy roasted chickpeas and serve immediately.

14. Summer Tortellini Salad

Pasta salad, but make it extra summery. This tortellini salad is packed with cheese-filled pasta, juicy cherry tomatoes, crisp cucumbers, and fresh basil—all tossed in a light, zesty lemon dressing. It’s the perfect no-fuss dish for BBQs, picnics, or those hot days when you just want something fresh (but still carby).

Servings: 4

Ingredients:

• 1 (9 oz) package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

Instructions:

1. Cook the tortellini: Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions, then drain and rinse under cold water to cool.
2. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper.
3. Assemble the salad: In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, olives, feta, and basil.
4. Dress & serve: Pour the dressing over the salad and toss well. Serve immediately or chill for 30 minutes to let the flavors meld.

15. Watermelon Quinoa Salad

Juicy watermelon, fluffy quinoa, and tangy feta come together in a refreshingly light yet satisfying salad. Tossed with a simple honey-lime dressing and a sprinkle of fresh mint, it’s the perfect balance of sweet, salty, and citrusy. Bonus: it’s packed with protein and hydrating goodness, making it ideal for hot summer days.

Servings: 4

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups seedless watermelon, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh mint, chopped
• 1/4 cup pistachios or almonds, chopped (optional, for crunch)

For the dressing:

• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey (or maple syrup for a vegan option)
• Salt and black pepper, to taste

Instructions:

1. Cook the quinoa: In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat, cover, and simmer for about 12-15 minutes, until the quinoa is fluffy and the water is absorbed. Remove from heat, fluff with a fork, and let cool.
2. Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper.
3. Assemble the salad: In a large bowl, combine the cooked quinoa, diced watermelon, cucumber, red onion, feta, mint, and nuts (if using).
4. Dress & serve: Drizzle the dressing over the salad and toss gently. Serve immediately or let it chill in the fridge for 15 minutes to enhance the flavors.

16. Crispy Rice Salad with Salmon and Cucumber

This salad is where crunch meets freshness. Crispy pan-fried rice, tender salmon, and cool cucumbers come together in a dish that’s got big sushi vibes—without the rolling. Tossed in a soy-lime dressing and finished with sesame seeds, it’s light, flavorful, and ridiculously satisfying.

Servings: 4

Ingredients:

• 2 cups cooked jasmine or sushi rice (day-old rice works best)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 cup cucumber, diced
• 1/2 avocado, diced
• 1/4 cup green onions, sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp toasted sesame seeds
• 6 oz cooked salmon, flaked (grilled, baked, or pan-seared)

For the dressing:

• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fresh lime juice
• 1 tsp honey or maple syrup
• 1 tsp rice vinegar
• 1/2 tsp grated ginger
• 1/2 tsp sriracha (optional, for heat)

Instructions:

1. Crisp the rice: Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Spread the cooked rice in an even layer and let it crisp up for 3-4 minutes without stirring. Flip and cook another 3-4 minutes, until golden and crispy. Remove from heat and let cool slightly.
2. Make the dressing: In a small bowl, whisk together soy sauce, lime juice, honey, rice vinegar, ginger, and sriracha.
3. Assemble the salad: In a large bowl, combine the crispy rice, cucumber, avocado, green onions, cilantro, sesame seeds, and flaked salmon.
4. Dress & serve: Drizzle the dressing over the salad and toss gently. Serve immediately for maximum crispiness.

Which of these summer salads will you be trying first? I’d love to hear your thoughts in the comment section below! Don’t forget that you can also tag me in your snaps on Instagram @slimmingviolet – I love seeing your creations and hearing what you thought of the recipes!