When it’s over 80 degrees outside, it’s time to break out the lighter fare. But if you’re the type whose bagged salad mix goes unused every week, you may need a little inspiration to get those juices flowing. These six salad recipes are just the ticket. And when you need a break from all forms of the kitchen, check out these great restaurants with patios in Dallas-Fort Worth.
For an easy salad that will more likely please everyone, try this fruit-heavy salad from Allrecipes. All you need is a package of green mix or spinach, your choice of berries, such as strawberries, blueberries and raspberries, 1/3 cup crumbled goat cheese, ¼ cup sliced raw almonds, and drizzle with a raspberry vinaigrette (or, if you prefer, a balsamic dressing). For protein, add your choice of grilled salmon, shrimp or chicken. And it’s as simple as that! Pro tip: If your kids aren’t yet fans of goat cheese, leave that on the side for now.
A great vegan and gluten-free option, this salad from Cookin’ With Mima tastes like summer. You’ll need two avocados, 2 tablespoons of cilantro, ½ cup of dried cranberries, 1 teaspoon of garlic, 1 cup of grape tomatoes, 1 lemon (juiced), ¼ purple onion, ¾ teaspoon of salt, 2 tablespoons of olive oil and three corn cobs. Toss in some protein to make it an entrée, or leave it as is for a delicious side. Click the link for recipe directions.
Another option that might encourage the kids to enjoy their greens is this Whole30-compliant lemon blueberry salad by Ana Ankeny. You’ll need 3 cups of kale, 3 cups of chopped romaine lettuce, two chicken breasts cooked and diced, 1/3 cup pine nuts, 1 cup of blueberries, ¼ teaspoon of sea salt. To make the lemon vinaigrette, squeeze two lemons, 2 tablespoons of avocado oil, 1 teaspoon of apple cider vinegar and 1/8 teaspoon of black pepper. Pro tip: If your family doesn’t particularly like kale, do 6 cups of romaine instead of half and half.
This is a tasty addition to any cookout you’re planning this spring and summer. It requires a lot of ingredients, but it still very easy to make, as shown step-by-step by food blogger and cookbook author Katie Webster.
You’ll need 10 ounces of bowtie pasta, ½ cup of plain Greek yogurt, 2 tablespoons of mayonnaise, 1 lime (juiced), 1 tablespoon of honey, 1 tablespoon of cumin, 1 ¼ teaspoon salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, a 15-ounce can of black beans (drained), 1 minced jalapeño, 1 cup frozen corn kernels (thawed), ½ cup cherry tomato halves, ½ cup chopped cilantro and ¼ cup diced red onion.
First, cook the pasta according to the directions. After you’ve drained and rinsed the pasta, set it aside. In a large bowl, whisk together the mayonnaise, yogurt, lime juice, honey, cumin, salt, chili powder and the smoked paprika. Add to the pasta and stir to combine. In a separate bowl, add the beans, jalapeño, corn, tomatoes, cilantro and onion. Stir in the pasta and combine well. Bon appétit.
A tasty Italian-inspired salad, this dish can be an appetizer, side or entrée. This recipe also requires quite a few ingredients, but only takes 15 minutes of prep time (not including the time you use to marinate the chicken beforehand). Big plus here: The serving size is only 325 calories. Delicious and healthy! See the full ingredient list as well as step-by-step directions from The Busy Baker.
Another kid-friendly option, this is the perfect summer salad from I Am Baker Amanda Rettke—but it does require a little more time. You’ll need peaches, balsamic vinegar, honey, mascarpone cheese (yum), cream cheese, sea salt, olive oil, pepper, basil leaves, spring greens mix and pecans. See the full instructions on how to make the cheese and balsamic reduction topping, as well as how to grill the peaches.