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This summer, our standards for salad recipes are only getting higher, and we're not settling for anything less than mouthwatering arrangements of the season's freshest produce!
We're talking more than your regular old pasta salad or potato salad here; we're talking about watermelons, tomatoes, zucchini, and more.
This incredibly bright and fresh black rice salad isn't only flavorful, it's packed with nutrients too. It's sweet, creamy, and crunchy, and topped with an addicting cilantro-lime vinaigrette.
A blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. This creamy shrimp salad is an easy recipe that should be a part of every summer cookout. It's quick to prepare and can easily be doubled for a crowd.
The first thought that came to my mind when I saw this savory fruit salad was the line from The Sound of Music: "These are a few of my favorite things." The pairing of tangy hot sauce vinaigrette with creamy burrata, sweet peaches, and summertime tomatoes is unexpectedly delicious!
Sweet, tangy, crunchy Ramen Noodle Salad with Cabbage is a great dish for summer gatherings, there's nothing quite like this one! The dressing is made quite simply with oil, vinegar, sugar, and soy sauce - perfect. The noodles are not broken raw directly into the salad, they're browned in butter along with slivered almonds and sesame seeds - this hot buttery moment in the skillet makes all the difference!
Esquites are Mexican street corn (elote) cut off the cob, served in salad form. Creamy, tangy, spicy, sweet, and savory all at once. In other words, completely irresistible!
Fresh plums and cherries add pops of juicy sweetness to this hearty summer salad. The black rive gives the dish a beautiful dark hue with a textural bite and the blue cheese-infused breadcrumbs provides an amazing textural contrast to the chewy rice and fruit.
Who doesn't love a good summer coleslaw? This recipe is the best of both worlds, creamy and spicy.
Prep time for this dish is minimal: stir together four ingredients to make the sauce and spread it on a platter, char the beans for about four minutes and place them on top of the sauce, and squeeze some lime juice over it all.
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert!
Cucumber salads are my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers, this is a good thing!
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