4 summer salads that are to die for

Nothing quite says summer like the perfect summery salad. If you’re looking for something less basic than your usual lettuce mix with berries, cucumber, feta and balsamic, add some of these simple ingredients to your grocery list and try out these recipes to spice up your summer lunches or dinners.

Curried couscous salad

Adapted from Ina Garten (makes 6 servings)

Salad ingredients

• 1 1/2 cups couscous, uncooked
• 1 tbsp unsalted butter
• 1 1/2 cups water
• 1/2 cup small-diced carrots
• 1/2 cup minced fresh parsley
• 1/2 cup dried currants
• 2 scallions, thinly sliced
• 1/4 cup small-diced red onion

Dressing

• 1/4 cup plain greek yogurt
• 1/4 cup extra virgin olive oil
• 1 tsp white wine vinegar
• 1 tsp curry powder
• 1/4 tsp ground turmeric
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Bring water to a boil in a medium-sized pot. Melt the butter in the water and add the couscous. Cover and remove from heat. Soak for five minutes before fluffing with a fork. Transfer to a large bowl.
2. Whisk together the dressing ingredients and mix into the couscous.
3. Add the remaining ingredients and mix well. Season with salt and pepper, to taste. Serve at room temperature and enjoy.

*Add chickpeas or grilled chicken for extra protein.

Three bean salad

(Requires refrigeration for three hours. Makes 8 servings)

Salad ingredients

2 cups fresh green beans (or 1 can)
2 cups chickpeas
2 cups kidney beans
3 medium green onions
1/4 cup chopped parsley
2 cloves garlic, finely chopped

Dressing 

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

3/4 tsp fine sea salt

1/4 tsp fresh ground black pepper

Instructions

1. Add the salad ingredients to a large bowl. Mix the dressing in another small bowl before mixing into the salad.
2. Cover and refrigerate at least three hours to blend flavours (the salad will become more flavourful the longer it sits). Stir periodically.
3. Serve cold and enjoy.

Grilled chicken bacon salad

Adapted from Half-Baked Harvest (makes 6 servings)

@halfbakedharvest summer salad #summer #summerrecipe #salad #chicken #bacon #saladdressing #dressing #newrecipe #recipe #tiktokfood #healthyrecipe #saladtiktok ♬ FEEL THE GROOVE – Queens Road, Fabian Graetz

Salad ingredients

• 1 cup torn ciabatta bread
• 1 clove garlic, grated
• 6 cups mixed salad greens
• 2 cups grilled chicken, cubed or shredded (1 pound chicken seasoned with 3 tablespoons olive oil, 3 tablespoons dijon mustard, 2 tablespoons lemon juice, 2 tablespoons balsamic vinegar, salt and pepper)
• 2 grilled bell peppers, sliced
• 3 ears corn, grilled, kernels sliced off the cob
• 2 cups cherry tomatoes, halved
• 2 avocados, sliced
• 1/2 cup crumbled feta cheese

Dressing

• 6 thick-cut bacon slices, chopped
• 1/4 cup extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cloves garlic, grated
• 3 tbsp apple cider vinegar
• 1 tbsp fig preserves (optional)
• chili flakes (optional)
• kosher salt and pepper

Instructions

1. Mix all dressing ingredients (except bacon) in a glass jar and whisk thoroughly.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain on a paper towel and stir in the dressing.
3. Add the bread to the same skillet used to cook the bacon over medium heat. Add 1-2 tbsp olive oil if needed. Cook for 5 minutes or until toasted. Add garlic, remove from heat and dash with salt.
4. Combine salad ingredients in a large bowl. Toss with the dressing and enjoy.

*If looking to refrigerate the salad for later consumption, hold off on adding the dressing until ready to serve, to avoid making the salad soggy.

Cucumber salad

Adapted from Love & Lemons (makes 6 servings)

Ingredients

• 2 cucumbers, thinly sliced
• 1/2 large red onion, thinly sliced
• 1/4 cup white wine vinegar
• 1 tbsp honey
• 1 tsp sea salt
• 2 tbsp fresh dill, chopped
• fresh chives, chopped (optional)
• freshly ground black pepper

Instructions

1. Toss cucumber, onion, vinegar, honey and salt in a large bowl. Chill for 20 minutes.
2. Leaving excess water behind, transfer salad to a serving bowl. Sprinkle with dill, chives and ground pepper. Serve and enjoy.

*Add chickpeas or grilled chicken for extra protein.