Share this Story
List View
On
Off

50 Easy Summer Salads That Aren’t Epically Boring

STYLECASTER delivers your daily forecast of need-to-know fashion, beauty, entertainment, and lifestyle intel. Practical and modern, we give readers the tools they need to lead a more stylish life.

#1/50:

Best summer salads

Getty Images/Design: StyleCaster
#1/50:

Best summer salads

Salad is rarely my first meal choice. It’s not that I hate greens, but I just tend to find a bunch of toppings thrown onto a bed of spinach or romaine a snooze unless they include a heap of cheese — and I know I'm not alone in that.

Luckily for me, there are people on this planet whose minds are much more talented than mine at dreaming up creative salads that are as good for you as they are inspired. Among them is Eddie McNamara, a Brooklyn chef and ex-Port Authority cop whose new cookbook, Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese, and Ballas hits stores this week. 

Ahead, get three of McNamara's delicious, not-at-all-boring vegetarian salad recipes — plus dozens more salad recipes we handpicked to help make your summer easier and your salads a little less pedestrian and a lot more like a meal you’ll actually look forward to. 

A version of this post originally appeared on StyleCaster

#3/50:

Raw vegan pad thai salad cleanse

Eddie McNamara
#3/50:

Raw vegan pad thai salad cleanse

From Toss Your Own Salad by Eddie McNamara:

In the Thai language, pad Thai means, “too many greasy noodles for fat Westerners who may or may not be here for sex tourism.” So this isn’t your typical pad Thai. Instead of a greasy bowl of noodles that will make you want a nap, try a lighter, more refreshing salad made entirely of shredded vegetables. Make it as noodle-like as possible: spiralize, julienne, grate or use a vegetable peeler to create your “noodles.” Add a killer tamarind-tahini dressing for the familiar sweet and nutty taste.

Ingredients:

  • 3 yellow squash, shredded
  • 3 carrots, shredded
  • 1 large cucumber, shredded
  • 3 scallions, shredded
  • 1 cup bean sprouts
  • 1/2 cup shelled sunflower seeds (Sub in peanuts for that classic pad Thai crunch, or pistachios if you’re rich.)
  • 1 tablespoon tahini
  • 1 teaspoon minced garlic
  • 1/2 cup tamarind nectar or juice (You’ll find it in Latin and Asian markets.)
  • Kosher salt and ground black pepper
  • 1/2 bunch fresh cilantro, leaves torn (If you’re one of those weirdos who tastes soap when you eat cilantro, use basil; Thai basil, if you can get it.)
  • Sriracha

Instructions: 

  1. Combine your shredded vegetables, bean sprouts, and sunflower seeds in a really big bowl and mix them up.

  2. Blend in a food processor—or whisk together—the tahini, garlic, tamarind, salt, and pepper to make the dressing.

  3. Add the torn cilantro. Dress the salad and toss again.

  4. Hit it with some Sriracha.

Copyright © 2017 by Eddie McNamara and reprinted by permission of St. Martin’s Griffin

#4/50:

Unspecified nation-of-origin Middle Eastern salad

Eddie McNamara
#4/50:

Unspecified nation-of-origin Middle Eastern salad

From Toss Your Own Salad by Eddie McNamara:

I’ve always known this as an Israeli salad, but apparently, Persians, Turks, and the Lebanese also claim it as their own. So, if your country is full of dudes with a massive amount of chest hair who only button their shirts halfway, you’re probably familiar with this salad. It’s super easy, super low calorie, and can be eaten with breakfast, lunch, dinner, or as a snack.

Ingredients:

  • 1 seedless cucumber, peeled, cut into small dice
  • 3 vine-ripe tomatoes, cut into small dice
  • 1/2 medium red onion, cut into small dice (Like, smaller than small dice (Like, smaller than who hates chewing and wishes everything had the texture of hummus.)
  • 1 bell pepper (red, orange or yellow is best—green gets a little bitter), seeded and cut into small dice
  • A glug of extra-virgin olive oil
  • Finely grated zest of 1 lime
  • Juice of 2 limes
  • 10 green olives, chopped
  • 1/2 cup chopped fresh parsley
  • Generous amount of salt and ground black pepper

Instructions:

  1. Prep all the vegetables and add to a large bowl.
  2. Dress with the olive oil, lime zest, and juice.

  3. Add the olives and parsley and mix thoroughly. Season with salt and pepper.

  4. Cover the bowl and refrigerate the salad for 30 minutes.

  5. Serve and eat while chain-smoking and yelling into your cell phone.

Copyright © 2017 by Eddie McNamara and reprinted by permission of St. Martin’s Griffin

#5/50:

Goat cheese, peach & fig salad

#5/50:

Goat cheese, peach & fig salad

#6/50:

Kale salad with blueberry-balsamic vinaigrette

#6/50:

Kale salad with blueberry-balsamic vinaigrette

#7/50:

Strawberry-basil chicken salad with goat cheese

#7/50:

Strawberry-basil chicken salad with goat cheese

#8/50:

Sweet potato, pomegranate & crispy quinoa salad

#8/50:

Sweet potato, pomegranate & crispy quinoa salad

#9/50:

Balsamic lentil salad

#9/50:

Balsamic lentil salad

#10/50:

Quinoa & kale protein salad

#10/50:

Quinoa & kale protein salad

#11/50:

Summer peach caprese salad

#11/50:

Summer peach caprese salad

#12/50:

Almond, berry & chicken spinach salad

#12/50:

Almond, berry & chicken spinach salad

#13/50:

Thai quinoa salad

#13/50:

Thai quinoa salad

#14/50:

Citrus fennel & avocado salad

#14/50:

Citrus fennel & avocado salad

#15/50:

Apple-cranberry-walnut salad

#15/50:

Apple-cranberry-walnut salad

#16/50:

Cilantro-lime cucumber salad

#16/50:

Cilantro-lime cucumber salad

#17/50:

Seared ahi tuna with chimichurri sauce, arugula & avocado

#17/50:

Seared ahi tuna with chimichurri sauce, arugula & avocado

#18/50:

Watermelon-feta salad

#18/50:

Watermelon-feta salad

#19/50:

Glowing grilled summer detox salad

#19/50:

Glowing grilled summer detox salad

#20/50:

Kale salad with Meyer lemon vinaigrette

#20/50:

Kale salad with Meyer lemon vinaigrette

#21/50:

California wedge salad with prosciutto crumbles

#21/50:

California wedge salad with prosciutto crumbles

#22/50:

Piña colada chicken salad

#22/50:

Piña colada chicken salad

#23/50:

Roasted cauliflower & mushroom quinoa salad

#23/50:

Roasted cauliflower & mushroom quinoa salad

#24/50:

Barbecue chicken cobb salad with avocado ranch dressing

#24/50:

Barbecue chicken cobb salad with avocado ranch dressing

#25/50:

Mexican grilled salmon salad with avocado Greek yogurt ranch

#25/50:

Mexican grilled salmon salad with avocado Greek yogurt ranch

#26/50:

Berry-feta salad with strawberry-poppyseed dressing

#26/50:

Berry-feta salad with strawberry-poppyseed dressing

#27/50:

Glow bowl

#27/50:

Glow bowl

#28/50:

Israeli salad

#28/50:

Israeli salad

#29/50:

Cilantro-lime avocado chicken salad

#29/50:

Cilantro-lime avocado chicken salad

#30/50:

Grilled chili-lime chicken fajita salad

#30/50:

Grilled chili-lime chicken fajita salad

#31/50:

Asian ramen chicken chopped salad

#31/50:

Asian ramen chicken chopped salad

#32/50:

Greek lemon-garlic chicken salad

#32/50:

Greek lemon-garlic chicken salad

#33/50:

30-minute Italian chopped salad

#33/50:

30-minute Italian chopped salad

#34/50:

Candied walnut & pear salad with lemon-poppyseed dressing

#34/50:

Candied walnut & pear salad with lemon-poppyseed dressing

#35/50:

Garlicky kale salad with crispy chickpeas

#35/50:

Garlicky kale salad with crispy chickpeas

#36/50:

Loaded Greek quinoa salad

#36/50:

Loaded Greek quinoa salad

#37/50:

Copycat Maggiano's chopped salad

#37/50:

Copycat Maggiano's chopped salad

#38/50:

Easy Thai steak salad

#38/50:

Easy Thai steak salad

#39/50:

Chicken, farro & vegetable salad with lemon vinaigrette

#39/50:

Chicken, farro & vegetable salad with lemon vinaigrette

#40/50:

Thai chopped peanut salad with crispy sesame tofu

#40/50:

Thai chopped peanut salad with crispy sesame tofu

#41/50:

Master cleanse salad

#41/50:

Master cleanse salad

#42/50:

Tabouli salad

#42/50:

Tabouli salad

#43/50:

Beef taco salad with homemade tortilla bowls

#43/50:

Beef taco salad with homemade tortilla bowls

#44/50:

Ultimate chicken Caesar salad

#44/50:

Ultimate chicken Caesar salad

#45/50:

Vegan Nicoise salad

#45/50:

Vegan Nicoise salad

#46/50:

Mandarin-almond salad

#46/50:

Mandarin-almond salad

#47/50:

Colorful beet salad with carrot, quinoa & spinach

#47/50:

Colorful beet salad with carrot, quinoa & spinach

#48/50:

Shrimp & avocado salad with miso dressing

#48/50:

Shrimp & avocado salad with miso dressing

#49/50:

Barbecue chicken salad with avocado-cilantro dressing

#49/50:

Barbecue chicken salad with avocado-cilantro dressing

#50/50:

Spicy kale & quinoa black bean salad

#50/50:

Spicy kale & quinoa black bean salad

Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started