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Summer Flavors: 10 Fresh Salads To Brighten Your Plate

The summer season is the time for outdoor dinners and lunches. To make the most of these moments, you could choose to escape the routine by bringing variety and color to your table. How about fresh salads? Discover through this article 7 fresh salads that you can rely on to brighten up your plate.

1. Blueberry, Strawberry, and Grisons Meat Salad


What if you made room in your salad for vegetables and berries from the garden? You could incorporate thin strips of radish, cubes of cucumber, strawberries, and blueberries. Then add slices of cured meats and top with peanut oil, balsamic vinegar, and Dijon mustard vinaigrette. To concoct delicious seafood and fish dishes, you can ask a professional for advice.

2. Greek Protein Salad with Tofu

A great way to turn a Greek salad into a complete dish is to add black beans and Greek-style tofu to replace the feta cheese. With tomatoes, cucumber, and Kalamata olives, you’ll find all the authentic and exquisite flavors that we know from a classic Greek salad.

3. Grapefruit and avocado salad

As soon as the mercury starts to rise again, you can rely on citrus salads for great colorful fresh salads to enjoy. This salad is made to accompany chicken brochettes. Also, the grapefruit and avocado combine in a wonderful way with lime and cilantro to make a colorful, fresh dish with so much flavor.

4. Beet and Potato Salad

With this recipe, you have the opportunity to put spring in the pit of your plate and add color and tone to your weeknight meals. The beet and potato salad is simple enough to make and pairs beautifully with BBQ fish. Try adding some cilantro for an even fresher, summery dish. The beet and potato salad is a dish that you must try during your dinners on the terrace.

5. Green apple, cheddar, and broccoli salad


Green apples of the Granny Smith variety are indeed ideal for making this cheddar and broccoli salad. The crunchiness of the dish is provided with a lot of finesse by the sunflower seeds and pumpkin seeds. This adds an obvious plus to this recipe. Make this salad the day before, as it is recommended to marinate it for 4 to 12 hours to get a more spicy and tasty result.

6. Curried Apple and Cucumber Salad

Add some Indian flavors to your green apple and cucumber salad. You can then take your taste buds on a journey by concocting a Madras curry vinaigrette. Once completed, this green salad will be a great accompaniment to your grilled salmon fillets.

7. Berry and Arugula Salad

Did you know that you can combine cottage cheese with your green salads? It’s perfectly possible with this salad with arugula, toasted peach slices with pecans, and berries. Top it all off with a drizzle of honey and argan oil for a completely savory and even sweeter taste.

8. Spring Salad

New potatoes in a field dress were sliced crisp white asparagus, spring onions, carrot brunoise, and halved cherry tomatoes. Dress with mild white balsamic vinegar, cold-pressed olive oil, salt, freshly ground pepper, and fresh chives. For added flavor, marinate all ingredients except the tomatoes in the dressing for two to three hours.

9. Thai Vermicelli Salad

Cooked vermicelli, chopped red Thai shallots, minced green onions, chopped fresh cilantro and mint, and unsalted peanuts. For the dressing, sauté fish sauce, lime juice, and sugar pour over the salad in a pan. To spice things up, add Thai chili pepper to taste and toss.

10. Nectarine and Sweet Potato Salad


Roasted sweet potato cubes, grilled nectarine slices, chopped celery stalks, halved cherry tomatoes, arugula, and shelled pistachios. Dressing: olive oil, balsamic vinegar, salt and pepper, lime juice, and honey. For a salty touch to this relatively mild salad, add feta cheese.

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