Summertime is upon us and there is nothing I like more than a quick, refreshing recipe that doesn’t involve me having to have the stove or oven on, and it is easy to load up with seasonal vegetables. I’ve put together this round-up of the best summer salads for meal prep, a side with dinner, pot luck or BBQ, or whatever the case.
In this recipe, I love the mix of barley and lentils, mixed with the added crunch and benefits of the vegetables, and the texture the dried cranberries add. This salad is an explosion of different textures and deliciousness. Which is the perfect combination for any salad.
Nothing says summer is just around the corner than a good ol’ potato salad. When I think of potato salad I think of either barbecue in the summer sun or my grandmother’s recipe. What is with grandma’s and making such amazing potato salad? Anyway, this Vegan Potato Salad is, of course, a vegan spin on a classic potato salad recipe.
The zucchini ribbon gives a nice crunch while the roasted sweet potatoes add a nice hearty texture. You don’t normally see prunes in a salad but I think they are a nice switch up from other sweeter dried fruits like cranberries.
Swap out the vegan tuna with mashed chickpeas if you don’t have tuna on hand. Throw this tuna/chickpea salad into lettuce wraps, toss it on a salad, or throw it in your favourite bread to make a sandwich.
This salad is really versatile. You can use up leftover bread, plus you can toss any seasonal veggies into this salad. In this version, I’ve used seasonal fall veggies, but feel free to swap them out for summer veggies.
Did you ever think a salad could change your life? Well, this spicy Thai sunflower noodle salad might do just that! All you need is 20 minutes, your favourite veggies, and a jar full of the most amazing sunflower seed butter ever. Talk about the ultimate time saver and healthy plant-based eating on the go! Like I said, LIFE CHANGING!!
This super simple, and quick summer recipe is refreshing and perfect for the summer weather or your next BBQ. Whoever doesn’t like the combo of watermelon and mint, hasn’t lived! It is the perfect combination to make one of the most refreshing salads to pair as a side or eat it all to yourself.
I know what you’re thinking… tofu feta? Wait. What? Yes, it works and it’s soooo good! It’s tangy, gives you a sense of real feta and it’s really fun to make. And this is coming from a Greek girl so you gotta trust me.
Summer is here and this beautiful salad is perfect for a meal on its own, or as a side dish to add some colour to your plate. What’s extra special about this salad is that it’s jam-packed with nutrients from ginger and turmeric tea. Yes, you heard me correctly, I used tea to create this masterpiece of a salad.
This recipe is filled with healthy fats, carbs and greens but the best part is that you don’t have to feel restricted with it. Use anything you have in your fridge and spice it up to your liking. You can also eat it warm or cold. I personally love it warm because the ‘cheese’ gets creamy and the lemon is extremely aromatic, plus it makes it very comforting in the winter months!
This recipe all starts by simply boiling your potatoes to perfection, letting them cool and then halving them so the inside can soak in all the flavour and sauce goodness. The big game-changer in this recipe are the capers. They just add so much character and tang to this already amazing and simple dish.