As we settle into Summer, fresh leafy greens and colorful raw veggies are at the peak of freshness. These are THE BEST foods for our body: full of micronutrients, vitamins, minerals, fiber, and tons of immune-boosting compounds (like antioxidants!) veggies are just, so hot right now.
Most of the year, I love making salads with grains, roasted veggies, and other heavier ingredients, but IDK about you, sometimes that’s just too much food during these hottest days of the year.
Cooling, hydrating veggies mixed together in clever, delicious ways are the perfect meal to help keep your body and brain in the best of health. This list of my favorite light Summer salads are unique recipes pulled from my archives, and feature some really cool combinations of dressings, veggies, and fun salad add-ins that will make these warmer months more delicious and more nourishing.
Once upon a time, I did not love raw broccoli, and yet this fluffy, bright salad changed all that. Process the veggies using a grater or food processor to make this come together quickly.
Sprouts of all sorts come together in this powerfully healthy salad – sprouts are one of the healthiest things we can eat — they are literally growing green energy. Paired with some leafy greens and a fragrant flaxseed oil dressing, this comes together with minimum prep.
Kelp noodles are cool and crisp — no cooking required. This is a really fun way to add this funky ingredient into your life and into your salads.
Make the most of your pile of carrots with this incredibly vibrant-hued carrot-focused salad. I made with a cumin-spiked dressing here, but any type of light vinaigrette would be equally delightful.
A soggy pile of coleslaw with mayo? No, thanks. A vibrant dish of red, green, orange, and white veggies tossed with a rich, nutty ginger dressing? Yes, definitely.
Based on the recipe from above, but adapted for my cooking class videos, this one feature the extra crunch of bok choy and is tossed with a simple peanut dressing!
This robust salad features flavorful bread chunks to make it more of a meal-salad. I love how the bread soaks up the rich flavors and makes this salad so filling. Spinach makes it deeply green, and you can play with the amount of bread vs. greens — some recipes call for mostly bread! It’s a great way to use up odds/ends or slightly stale bread. Don’t skip on the sundried tomatoes.
Technically this recipe requires boiling water, but no actual cooking, so I’m including it here. It’s also great when cold or room temperature, and is perfect for picnics. Couscous is a semolina-flour based grain that needs just a few minutes of prep to make this easy and yummy meal. The olives are key here — add more or less than what’s suggested, and feel free to swap for more flavorful Kalamata olives.