We've rounded up our go-to summer salad recipes!
Summer lovin’ is all about ice cream trucks and poolside happy hours and firing up the grill for juicy burgers, right? Well, you’re not wrong, but we’d like to raise our hands and add that summer lovin’ can totally include the hydrating, nourishing goodness of big, nutrient-dense salads, too!
What better way to feel better, to radiate health, and to have more energy all summer long than to nosh regularly on a rainbow bowl of fresh produce, omega-packed nuts, and protein powered fish? We’ve cobbled together a few of our old faithfuls – they’re all a boon of different vegetables and fruits and textures and flavors, so you’ll never get the over-green blues!
Super seasonal berries take center stage on our Summer-y Wedge Salad. Coupled with the crunch of raw pecans (avoid their candied cousins if you’re not looking for a major sugar rush) and the natural sweetness of our Organic Cooked Beets, handfuls of fresh raspberries and blueberries boast a major anti-cancer boost and brighten any plate! We like to round out this salad with crisp, refreshing romaine hearts for a subtle hint of leafy goodness.
Pop open a pack of our Honey & Ginger Marinated Baby Beets to throw together this showstopping Ahi Poke Salad. Cucumber adds an ultra-hydrating layer of freshness while juicy mango, creamy avocado, and pepper greens provide a colorful foundation. Grating raw ginger straight into the tuna marinade produces an unstoppably bright, light bite that’ll secure this a salad a spot on your “classics” line up.
For a fun twist on a classic Caesar salad, we like to switch it up with our Grilled Romaine Panzanella Salad. Organic Cooked Beets and homemade croutons balance out the bite of Greek yogurt based Caesar dressing – and definitely don’t skip the grilling step! Lightly charring the beets gives a deep, interesting flavor that complements the veggie’s natural earthiness.
This wouldn’t be a true summer salad roundup without a reliable kale recommendation! We’re digging this Detox Kale Salad with Lemon-Parsley Dressing. Two types of kale (dino and Russian red) are topped with radish discs, red pepper batons, and plenty of diced beets for a true epitomization of “eating the rainbow.”
Feeling inspired to load up on the greens (and red and oranges and purples and yellows) at your next summer to do? That’s what we love to hear – let us know how these salads go for you!