Summer is the perfect time for fresh, light, and colorful salads. These easy recipes are full of seasonal vegetables, protein, and vibrant flavors that keep you satisfied without feeling heavy. Perfect for lunch, dinner, or meal prep on warm days.
Pasta Garden Salad
Ingredients:
- 12 oz pasta (about 350 g)
- 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp honey
- 10 cherry tomatoes, halved
- 1 bell pepper, sliced
- 5 oz mozzarella or young cheese, cubed
- ½ red onion, sliced
- 3.5 oz olives
- 1 cucumber, sliced
- Salt & pepper to taste
Instructions:
Cook pasta and let it cool.
Chop all vegetables.
In a large bowl, mix oil, vinegar, garlic, oregano, basil, and honey.
Add pasta, vegetables, cheese, and olives.
Mix well and season.
Chicken & Brown Rice Salad
Ingredients:
- 9 oz chicken breast
- 1½ cups cooked brown rice (from ~1 cup raw / 300 g)
- 3 tbsp chopped onion
- 1 tbsp lemon juice
- 1 tbsp curry powder
- ¼ cup mayonnaise
- 2 oz chopped walnuts
- 1 tbsp soy sauce
- Salt & pepper
Instructions:
Season chicken and marinate 30 min with soy sauce.
Cook chicken in a pan and slice.
Cook rice, cool it.
Mix mayo, lemon juice, salt, and curry.
Combine rice with dressing, top with chicken and walnuts.
Zucchini & Tuna Salad
Ingredients:
- 2 medium zucchinis
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 3.5 oz feta cheese
- 1 red bell pepper
- 3.5 oz canned tuna
- ½ red onion
- Lettuce
- 1 tbsp parsley
Dressing:
- 1 tsp honey
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- ½ tsp salt
Instructions:
Slice zucchini and grill lightly.
Chop vegetables.
Arrange lettuce, zucchini, tuna, cheese.
Mix dressing and pour over.
Gourmet Potato Salad
Ingredients:
- 1.5 lb potatoes
- 7 oz bacon
- 1 red onion
- 7 oz broccoli
- 1 tbsp parsley
- Salt
Instructions:
Boil potatoes with skin, peel, cube.
Cook bacon until crispy.
Blanch broccoli.
Sauté onion in bacon fat.
Mix everything together, season, sprinkle parsley.
