Right For The Waistline – Summer Salad Recipes

Unless you are a cook at heart, during the holidays the last place you want to be is stuck behind a hot stove. After the year we’ve all had, we deserve more than be locked away in the kitchen. Opting for a refreshing summer salad will not only help you reach you healthy weight goals, but they taste absolutely delicious, can boost your mood and are perfect for all the family.

We have mouth waterng recipes that allows you to make the most of summer produce. From succulent corn, sweet potatoes, fresh salmon and lettuce, mangoes, avocados, and more you can celebrate healthy foods with the whole family during everyones favourite season.

The best part – these fresh recipes will leave you with extra time for more outside fun. Let the summertime living be as easy as the weather.

Tossed Salad With Green Goddess Dressing

Skip the store-bought stuff and make your own dressing at home. You’ll want to drizzle this super-fresh recipe on just about everything. This summer salad features a delicious dressing filled with fresh herbs.


1 ripe avocado

1/4 c. fresh flat-leaf parsley

3 tbsp. fresh tarragon 

1 tsp. lemon zest, plus 3 tablespoons lemon juice

3 tbsp. olive oil

1 small clove garlic

2 anchovy fillets

1 (.75-ounce) bunch fresh chives, divided

Kosher salt and freshly ground black pepper

3 heads little gem lettuce or 1 small head of green leaf lettuce, torn

3 Persian cucumbers or 1 English cucumber, sliced

3 large tomatoes, cut into wedges



  1. Puree avocado, parsley, tarragon, lemon zest and juice, oil, garlic, anchovies, and 1/4 cup chives in a blender. Season with salt and pepper. Thin with additional lemon juice or water if needed.
  2. Cut remaining chives into 1/2-inch pieces. Toss together lettuce and half of the dressing; arrange on a platter. Top with cucumbers, tomatoes, and remaining chives. Drizzle with remaining dressing—season with pepper.

Seared Salmon, Watercress, and Potato Salad With Olive Dressing

New potatoes, which you can enjoy cold or at room temperature, give this summer side a sweet kick.


1 lb. baby new potatoes

Kosher salt and freshly ground black pepper 

8 oz. green beans, trimmed

3 tbsp. olive oil, divided

4 skinless salmon fillets (about 1 pound total)

4 tbsp. red wine vinegar

2 tsp. Dijon mustard

1/3 c. pitted kalamata olives, chopped

1 tbsp. capers, rinsed

3 tbsp. fresh flat-leaf parsley, chopped

1 tbsp. fresh tarragon, chopped

4 hard-cooked eggs

1 head butter lettuce

1 bunch watercress

1 bunch radishes, trimmed



  1. Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 10 to 12 minutes; drain and run under cold water to cool. Meanwhile, steam green beans until crisp-tender, 3 to 4 minutes; run under cold water to cool. 
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Cook until golden brown and opaque throughout, 4 to 5 minutes per side. Transfer to a plate; let cool—Flake into large pieces.
  3. Whisk together vinegar, mustard, and the remaining 2 tablespoons of oil in a bowl. Add olives, capers, parsley, and tarragon and stir to combine. Grate eggs on the large holes of a box grater.
  4. Place lettuce, watercress, potatoes, green beans, eggs, radishes, and salmon on a serving platter. Serve with olive dressing 

Cucumber Tomato Salad

Summer tomatoes and refreshing cucumbers get a kick from cider vinegar and cumin seeds.


1 small red onion, thinly sliced

2 tsp. coriander seeds

2 tsp. mustard seeds

1 tsp. cumin seeds

1 c. cider vinegar

1 tbsp. sugar

Kosher salt

3 large tomatoes, sliced 1/2″ thick

1 English cucumber, sliced

Olive oil, for serving

1/3 c. fresh cilantro



  1. Place onion in a glass or ceramic bowl. Cook coriander and mustard seeds in a large saucepan over medium heat, occasionally stirring until seeds begin to pop, 1 to 2 minutes. Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, sugar, 1 tablespoon salt, and 1 cup water. Simmer, occasionally stirring, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. Cover and refrigerate for at least 1 hour or up to 2 days. Drain, reserving 1/4 cup pickling liquid.
  2. To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.

Spicy Peach and Avocado Salad

Cool avocado and sweet peaches get a spicy kick from chile peppers in this flavorful salad recipe.


3 tbsp. fresh lemon juice

3 tbsp. olive oil

2 tsp. pure honey

1 shallot, finely chopped

1 Fresno chile, thinly sliced

Kosher salt and freshly ground black pepper

3 ripe but firm peaches, cut into wedges

2 avocados, pitted and cut into wedges

1/2 c. fresh mint, torn if large, plus more for garnish

1/4 c. roasted pistachios, chopped



  1. Whisk together lemon juice, oil, honey, shallot, and chile in a bowl—season with salt and pepper. Add peaches and toss to coat. Let sit for at least 15 minutes and up to 1 hour.
  2. Just before serving, add avocado and mint and toss to combine—season with salt and pepper. Top with pistachios and garnish with mint.

Cucumber-Salmon Panzanella

Satisfy your seafood cravings with this light and refreshing salad.


8 oz. country bread, torn

2 tbsp. olive oil

Kosher salt and black pepper

4 Persian cucumbers

3 tbsp. red wine vinegar

2 tbsp. olive oil

1 tsp. caraway seeds

1/4 red onion, sliced

1 small fennel bulb, sliced

1 c. arugula

Roasted salmon



  1. Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.
*recipes courtesy of country living*

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