Aside from Elaine on Seinfeld, you won’t find anyone who enjoys a “big salad” more than this chick. But when you are tasked with bringing a side dish to a backyard barbecue, folks don’t necessarily want rabbit food. So why not step outside of your culinary comfort zone and create a healthy and flavorful summer salad that will have everyone coming back for seconds?

Using fresh produce, whether from your own backyard garden or your local farmers market, you can merge sweet and savory with vibrant colors and flavor combinations to create unique side dishes that could pass for the main course.

4 Summer Salads Without Recipe

1. Blueberry Corn Salad

Ingredients:

• 2 ears of corn, grilled and removed from the cob
• 1 cup blueberries
• ½ cup Feta cheese
• 3 Tbsp balsamic vinegar
• 3 Tbsp extra virgin olive oil (EVOO)
• 2 Tbsp fresh basil
• Salt and pepper, to taste

Directions:

1. Whisk balsamic vinegar and EVOO in a mixing bowl.
2. Add grilled corn, blueberries, and feta, and gently toss.
3. Add basil and give one more quick toss, and refrigerate until ready to serve.
4. Enjoy!

Blueberry Corn Salad Nutrition Information:
Yields 4 servings

• Calories: 208
• Fat: 15 g
• Carbs: 17 g
• Fiber: 2.15 g
• Protein: 4.5 g

2. Cucumber Pea Salad

Ingredients:

• 2 cups fresh peas (frozen will work if peas are not in season)
• 1 large cucumber, sliced
• 1 bunch chives, chopped
• 2 Tbsp fresh mint
• 2 Tbsp white wine vinegar
• 2 Tbsp extra virgin olive oil (EVOO)
• Salt and pepper, to taste

Directions:

1. Whisk together white wine vinegar and EVOO in a mixing bowl.
2. Add peas and cucumber and gently toss.
3. Add chives and mint and store in the refrigerator until ready to serve.
4. Enjoy!

Cucumber Pea Nutrition Information:
Yields 4 servings

• Calories: 132
• Fat: 7 g
• Carbs: 13.5 g
• Fiber: 4.25 g
• Protein: 4.5 g

3. Carrot and Sunflower Seed Salad

Ingredients:

• 1 cup raw sunflower seeds
• 8 medium carrots, grated
• ½ cup of scallions, chopped
• Salt and pepper, to taste

Honey-Lemon Dressing Ingredients:

• ½ cup fresh squeezed lemon juice
• 1 Tbsp honey
• 2 Tbsp EVOO

Directions:

1. Whisk dressing ingredients in mixing bowl.
2. Add carrots, scallions, and sunflower seeds.
3. Gently toss and refrigerate until ready to serve.
4. Enjoy!

Chef Note: I prefer to toast the sesame seeds before using in this recipe. By popping them in the oven for just a few minutes, it can bring out a toasty, nutty flavor that really kicks this recipe up a notch.

Carrot Sunflower Seed Salad Nutrition Information:
Yields 8 servings

• Calories: 154
• Fat: 11 g
• Carbs: 13 g
• Fiber: 3.5 g
• Protein: 4.25 g

4. Sweet Potato Salad

Ingredients:

• 3 large sweet potatoes, peeled and cut, cooked and cooled
• 1 cup celery, sliced
• 1 cup green onions, sliced

Dressing:

• 2 Tbsp whole-grain mustard
• 2 garlic cloves, minced
• 3 Tbsp rice wine vinegar
• 3 Tbsp extra virgin olive oil (EVOO)
• Salt and pepper, to taste

Directions:

1. Whisk dressing ingredients in a mixing bowl.
2. Add cooked sweet potatoes, celery, and green onions, and gently toss.
3. Refrigerate until ready to serve.
4. Enjoy!

Chef Note: I always say everything is better with bacon, so when I have it on hand, I like to add a few slices of chopped crispy bacon. If you are into spicy foods, like me, then you could also add a sliced pepper such as a jalapeno.

Sweet Potato Salad Nutrition Information:
Yields 6 servings

• Calories: 133
• Fat: 7.5 g
• Carbs: 76 g
• Fiber: 2.6 g
• Protein: 1.5 g