10 Easy Summer Side Salads

Grilled Corn and Avocado Salad

This refreshing salad combines the smoky flavor of grilled corn with the creamy richness of avocado for a perfect summer side dish.

Ingredients:

• 2 ears of corn, husked
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until charred and cooked through.
2. Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob and place them in a large bowl.
3. Add the diced avocado, cherry tomatoes, red onion, lime juice, olive oil, salt, and pepper to the bowl with the corn and toss gently.
4. Garnish with fresh cilantro before serving.

Watermelon and Feta Salad

Watermelon and feta create a sweet and salty combination that's refreshing and irresistible.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons balsamic glaze
• Salt to taste

Cooking method:

1. In a large bowl, combine watermelon cubes and crumbled feta cheese.
2. Sprinkle with chopped mint leaves and a pinch of salt.
3. Drizzle with balsamic glaze and gently toss to combine before serving.

Cucumber and Dill Yogurt Salad

This cool and creamy cucumber salad is a great way to beat the summer heat.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine Greek yogurt, dill, lemon juice, salt, and pepper.
2. Add the sliced cucumbers to the yogurt mixture and stir until well coated.
3. Chill in the refrigerator for at least 30 minutes before serving.

Tomato and Basil Caprese Salad

A simple yet classic dish that celebrates the flavors of ripe tomatoes and fresh basil.

Ingredients:

• 3 large tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic reduction for drizzling

Cooking method:

1. Arrange tomato and mozzarella slices on a serving platter, alternating between the two.
2. Tuck fresh basil leaves between the layers.
3. Drizzle with olive oil and season with salt and pepper.
4. Finish with a balsamic reduction drizzle before serving.

Quinoa and Black Bean Salad

Packed with protein and fiber, this salad is both filling and delicious.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked quinoa, black beans, red bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper.
3. Toss everything together and serve chilled.

Mango and Jicama Salad

This sweet and crunchy salad is a unique and refreshing side.

Ingredients:

• 1 large mango, peeled and diced
• 1 medium jicama, peeled and julienned
• 1/4 cup lime juice
• 1 tablespoon honey
• 1/4 teaspoon chili powder
• Salt to taste

Cooking method:

1. In a mixing bowl, combine lime juice, honey, chili powder, and salt to make the dressing.
2. Add mango and jicama to the bowl and toss until well coated.
3. Serve immediately or chill for enhanced flavor.

Arugula and Peach Salad

This arugula and peach salad is a delightful mix of peppery and sweet flavors.

Ingredients:

• 4 cups arugula
• 2 ripe peaches, sliced
• 1/4 cup toasted almonds
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine arugula, peach slices, toasted almonds, and goat cheese.
2. In a separate small bowl, whisk together olive oil and balsamic vinegar.
3. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper before serving.

Asian Slaw with Sesame Dressing

A crunchy slaw with a tangy sesame dressing that's perfect for summer barbecues.

Ingredients:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds

Cooking method:

1. In a large bowl, combine cabbage, carrots, bell pepper, and green onions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the slaw and toss to coat.
4. Garnish with toasted sesame seeds before serving.

Avocado and Chickpea Salad

A creamy and satisfying salad that's rich in protein and healthy fats.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine chickpeas, avocado, cherry tomatoes, and red onion.
2. Drizzle with lemon juice and season with salt and pepper.
3. Toss gently to mix all ingredients without mashing the avocado.

Beet and Fennel Salad

This vibrant salad boasts a unique combination of sweet beets and aromatic fennel.

Ingredients:

• 3 medium beets, roasted and sliced
• 1 fennel bulb, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Cooking method:

1. In a bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
2. Arrange beets and fennel on a serving plate.
3. Drizzle with the dressing and top with toasted walnuts and crumbled goat cheese before serving.