Cool Summer Veggie Salad Recipes
SUMMER VEGGIE SALAD
This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.
Provided by Lisa Striffler
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g
COOL SUMMER VEGGIE SALAD
I actually got this recipe from a friend who is Indian. She said it's a modified traditional Indian salad, but I make it all the time. It's citrusy and cool and great as a picnic dish or an appetizer alternative to regular salad.
Provided by LaLa8224
Categories Lunch/Snacks
Time 10m
Yield 1 bowl of salad, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop cilantro, cucumber, onion, pepper.
- Cut grape tomatoes in half.
- Combine everything in bowl.
- Squeeze half the lemon in bowl.
- Squeeze the whole lime in bowl.
- Mix everything together.
Nutrition Facts : Calories 35, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 10.4, Fiber 3, Sugar 3.2, Protein 1.5
ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
COOL SUMMER SALAD
With the weather getting way too hot in Texas, the search is on to find food that goes great with BBQ and light enough not to weigh you down in the heat. I had this recipe on my phone for quite some time and I'm not sure where it came from, but boy was it a hit!
Provided by sibleya
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 10
Number Of Ingredients 12
Steps:
- Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
- Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 21.3 g, Cholesterol 9.9 mg, Fat 24.4 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.5 g, Sodium 342.7 mg, Sugar 14.5 g
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