44 Healthy Summer Salads to Try This Season

Couscous Salad

This couscous salad makes the most of summer’s bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It’s even better now! —Priscilla Yee, Concord, California

Summer Corn Salad

This beautiful salad truly captures the summer season. It’s chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. —Priscilla Yee, Concord, California

Cucumber Salad with Sour Cream

It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio

Cucumbers with Dill

Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen

Tomato-Cucumber Mozzarella Salad

I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon

Israeli Salad

This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee’s Summit, Missouri

Sliced Tomato Salad

I got this recipe from my grandmother. It’s a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana

Marinated Tomatoes

My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

Greek Orzo Salad

This tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada

Quinoa Tabbouleh

Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland

Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

French Potato Salad

French potato salad is a pleasant change of pace from the traditional versions. It's a lighter take on the usual potato salad, perfect for warm summer days.

Cauliflower Potato Salad

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan

Italian Potato Salad

A lighter take on the traditional potato salad that packs Italian flavors.

Italian Corn Salad

I’ve made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina

Tomato, Avocado and Grilled Corn Salad

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Crunchy Lemon-Pesto Garden Salad

I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there’s no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah

Flamboyant Flamenco Summer Salad

I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado

Zucchini Panzanella Salad

I learned how to make panzanella from my friend’s grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It’s also a great way to use day-old bread and your garden’s bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

Cowboy Caviar (Corn and Black Bean Salad)

This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon

Summer Squash Salad

Packing a satisfying crunch, this salad is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is a colorful way to use our fresh produce. —Diane Hixon, Niceville, Florida

Quinoa Salad

Toasting the grain before it simmers isn’t essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Kale Quinoa Salad

Here’s a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can’t be beat! —Lisa Warren, Washington, DC

Sunflower Strawberry Salad

We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I have served this salad at luncheons and have always received compliments. —Betty Malone, Humboldt, Tennessee

Cilantro Lime Slaw

Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin

Asian Slaw

Here’s an Asian slaw recipe without all the greasy mayonnaise. It’s well-liked by the people who’ve tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman, Canton, South Dakota

Vinegar Coleslaw

“Coleslaw is one of my husband’s favorite side dishes,” says Shirley Glaab from Hattiesburg, Mississippi. “We love this vinegar coleslaw recipe because it’s not as sweet as other slaws, but it’s very colorful and the ingredients always make our mouths water.”

Cabbage Salad

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. —Edna Culbertson, Jenison, Michigan

Santa Fe Salad

People always ask for this Santa Fe salad recipe when I bring it to potlucks. The zippy dressing and mix of crunchy veggies with beans is a winning combination! —Gail Park, Newport News, Virginia

Tex-Mex Potato Salad

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas

Chicken Pasta Salad

My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. —Jenny Lynch, Rock Island, Illinois

Tabbouleh

Take a break from green leaf salads, and enjoy a bright, lively tabbouleh salad. This parsley-and-bulgur salad tastes great on its own, and it pairs well with foods from Middle Eastern and Mediterranean cuisines.

Vegan Potato Salad

Don’t be fooled by the green color—this vegan potato salad is absolutely delicious! It’s perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California

Ravishing Radish Salad

Showcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa

Herby Pea Salad

We love spring vegetables. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Honey-Mustard Brussels Sprouts Salad

Even if you dislike Brussels sprouts, you will love this dish. The dressing is so tasty, and it pairs amazingly with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario

Asian Snow Pea Toss

My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania

Balsamic Asparagus Salad

For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you’re short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California

Ruby Raspberry Slaw

Give ordinary coleslaw a “berry” tangy twist. It’s sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska

Shaved Fennel Salad

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina

No-Fuss Avocado Onion Salad

My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it’s the perfect complement. —Marina Castle Kelley, Canyon Country, California

Brussels Sprouts Salad

My husband and I like Brussels sprouts, so I’m always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. —Nancy Korondan, Yorkville, Illinois

Crisp & Spicy Cucumber Salad

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida

Green Bean Salad with Creamy Dressing

My grandmother passed on this refreshing side dish recipe. It’s always devoured at my house. —Jodi Galanis, Murray, Utah

Healthy Summer Salads FAQ

Which salad dressing is the healthiest?

The right salad dressing can take any salad from “so-so” to “so amazing,” but the calories, sodium, fat and sugar can easily add up. Some say the healthiest salad dressings are made with olive oil, vinegar or yogurt, but that isn’t always true. It’s important to look at the nutrient facts label for additional information.

• Added sugars: Aim for fewer than 4 grams per serving.
• Sodium: Try to stay under 230 milligrams per serving.
• Calories: Seek out dressings with fewer than 150 calories per serving. If you think you’ll use more than one serving, you may want to aim even lower.
• Saturated fat: Look for fewer than 2 grams per serving.

What are the healthiest salads to eat?

The healthiest salads are loaded with dark leafy greens and vegetables. These salads are often packed with fiber, antioxidants, vitamins and minerals and contain the fewest calories, sodium, sugar and fat. Typically, colorful salads are a good place to start, as it’s a sure sign that the salad provides a range of vitamins and minerals from different types of produce. If you like salads with a bit of bulk, opt for the ones with lean proteins like grilled chicken or salmon rather than fried chicken, bacon or other processed meats.

How do I add protein to a summer salad?

For a filling and balanced healthy summer meal, add a cooked, lean protein just before serving. Try add-ons like crispy baked tofu, flank steak, grilled chicken recipes or even lean ground beef. When preparing salmon, make sure to leave the skin on (yes, you can eat salmon skin!) to benefit from its healthy fats.