3 Salads to Spice Up Your Summer

Whether you’re hosting a BBQ, attending a potluck, or just looking for healthy salad to serve at dinner, we’ve got you covered with three delicious salad recipes.


Grilled Chicken Cobb Salad | Recipe courtesy of Martha Stewart

Perfect if you’re hosting a family get together, or plan on being the hit of the party.

Time: 25 minutes
Servings: 4



  • 6 bacon slices, cut into 1-inch-wide pieces
  • 2 to 3 tablespoons vinaigrette
  • 4 ounces (or 1 cup) crumbled feta cheese
  • 1 avocado, halved, pitted, thinly sliced and cut into 2-inch pieces
  • 1 medium head of romaine lettuce, cut crosswise into ½ inch pieces
  • 1 ½ pounds of grilled chicken cutlets, thinly sliced
  • 2 plum tomatoes, halved lengthwise and slices crosswise 1/2 inch thick
  • Coarse salt and ground pepper, to taste



  1. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
  2. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper.



Israeli Couscous Salad  | Recipe courtesy of Green Valley Kitchen

Perfect when you’re looking for something a little more filling—Israeli couscous provides a pasta-like taste. To make this salad gluten-free, swap couscous for quinoa.

Time: 22 minutes

Servings: 4



  • 1 cup of Israeli couscous
  • 1 cup of water
  • ½ veggie bouillon cube roughly chopped
  • ¼ red bell pepper, finely chopped
  • ½ cucumber, peeled, seeded, and finely diced
  • 1 cup of cherry tomatoes, sliced in half
  • 2 tbs red onion, minced
  • 1 handful of parsley, chopped
  • 2 oz feta, diced
  • 10 olives roughly chopped
  • 2 tbs olive oil + 1 tsp olive oil
  • 1 tbs red wine vinegar
  • 1 tsp honey
  • Black pepper and salt, to taste



  1. Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm, about 30 seconds, add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
  2. When couscous is toasted, add 1 cup of water and chopped up bouillon cube. Be careful not to splash as the pan will be hot.
  3. Turn heat down to low and simmer couscous for the amount of time on package instructions.
  4. While couscous is cooking, dice red pepper and cucumber, you want the dice to be roughly the same size for both. Add to a large bowl.
  5. Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
  6. Mince parsley and red onion. Add to the vegetables in the bowl.
  7. Roughly chop olives and add to the bowl.
  8. Dice feta cheese and set aside.
  9. Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
  10. When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
  11. Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
  12. Add feta cheese to couscous and vegetables and toss gently to combine.



Curried Cauliflower, Grape & Lentil Salad | Recipe courtesy of Minimalist Baker

This recipe is both vegan and gluten-free, packed with protein, as well as fruits and vegetables, perfect for a weeknight meal or lunches throughout the week.

Time: 30 minutes
Servings: 4





  • 1 head cauliflower (divided into florets)
  • 1 1/2 Tbsp melted coconut oil (or water)
  • 1 1/2 Tbsp curry powder (or store-bought)
  • 1/4 tsp sea salt



  • 4 1/2 Tbsp green curry paste (or store-bought, though fresh is best)
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1 Pinch each salt and black pepper
  • Water to thin



  • 5-6 cups mixed greens, kale, spinach (or other green of choice)
  • 1 cup cooked lentils (rinsed and drained)
  • 1 cup red or green grapes (halved)
  • Fresh cilantro (optional)



  1. Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
  2. Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
  3. Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
  4. Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
  5. Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
  6. Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.
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