Traditional recipes

Family summer salad recipe

Family summer salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

My teacher made up the recipe, and me and my family love it. If you're ever cooking for a test or a party this dish is fun to make, healthy and yummy.


Somerset, England, UK

1 person made this

IngredientsServes: 4

  • 1/2 lettuce, shredded
  • 4cm piece cucumber, chopped
  • 4 large tomato, chopped
  • 1 avocado, stone removed and chopped
  • 1 tin tuna, drained
  • 3 hard boiled eggs, quartered
  • 100g feta cheese, crumbled
  • 100g olives (optional)
  • Dressing
  • 1 tablespoon olive oil
  • 2 tablespoons vinegar
  • 1 pinch mustard powder
  • salt and pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Place the salad ingredients in a large bowl.
  2. For the dressing, place all ingredients into a small tub or jar with a lid, then shake to combine.
  3. Drizzle dressing onto the salad and toss well. Serve and enjoy!

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you can add potatoes if you like-19 Apr 2016


6 High-Protein Pasta Salad Recipes for Your Next Summer Get-Together

High-protein pasta salad recipes make an especially a satisfying meal with plenty of carbohydrates to fuel your body. (Tip: Banza chickpea pasta, in a variety of shapes, adds even more protein to every bite.)

If you’re looking for high-protein pasta salad recipes brimming with healthy goodness, you’ve come to the right spot.


Three Summer Salad Recipes

I’ll be super honest…cooking just isn’t my favorite thing. I’d much rather set the table than prepare the meal! Being a teacher, though, I do enjoy meal prep a lot more during the summer months when I have time to actually be more thoughtful and intentional about recipes! BUT, it just gets so hot here in the summer! And after an afternoon by the pool or day at the beach, I’m not usually in the mood for a big, heavy dinner.

Plus, summer salads are a great way to try and shed a few pounds from the school year too! (Though, I’m not claiming that these are necessarily the most calorie-friendly salads out there either!)

I should also mention that my favorite recipes are ALWAYS ones that don’t take a whole lot of time. And if I can save some for lunch the next day, even better!

In case you’re looking for some refreshing dinners during these summer months, I thought I would share a few of my favorites with you. I don’t even know where I came up with these, but they are just ones that I tend to only make during the summer and really enjoy!

Watermelon Salad

Summertime and watermelon just go hand in hand! The only part I don’t love is the messy process of cutting up the watermelon. So sometimes I cheat and buy the pre-cut bowls from the deli. Most of the time, I just get my hubby to do it for me!

It is literally one of the most refreshing, summer treats and super healthy too! My very favorite way to eat watermelon is as a salad. Bonus? You only need three ingredients for this recipe!

Ingredients:

Recipe:

Combine all three ingredients into a bowl and serve chilled!

How easy is that?!

I’ll be the first to admit, if you aren’t a cheese-lover, this probably won’t be your favorite recipe. But I don’t think I’ve ever tried a kind of cheese that I didn’t love (except for a random, really runny one in France I don’t remember what it was called!). Gorgonzola cheese has that extra zing to it that I really love and the mix of salty and sweet makes this a favorite for me! I like to buy the fat-free gorgonzola crumbled cheese in an effort to make this a little more healthy!

Blueberries are the perfect addition to this watermelon salad. Plus, there is the benefit of the red, white, and blue! It makes a festive salad for your Fourth of July picnic!

I keep the leftovers around for an extra day or so and they make a great lunch for the next day. Win win! I leave some watermelon plain because my kiddos haven’t yet discovered a love for gorgonzola cheese (haha!) but it does make a nice treat for the whole family!

Next time you pass a roadside produce stand, grab yourself a big watermelon and enjoy!

Italian Chicken Pasta Salad

There are so many versions of pasta salad out there, so I’m sure this isn’t a new one to any of you! But it is one that I really enjoy and I love that I can just use what I have on hand. It’s a great way to use up the last of some of the veggies or leftover grilled chicken too! We do a lot of grilling in the summer and I love having a good recipe to use the last couple pieces of chicken!

Here is my favorite way to grill chicken:

  • Cut chicken breasts in half lengthwise so they are thinner cuts
  • Marinate for 30 minutes in a mixture of balsamic vinegar, lemon pepper, and a little garlic powder
  • Grill!
  • Always make a few extra pieces because they are great to cut up and use on salads!

I’m listing the ingredients that I used here to create a Fourth of July pasta salad, but you can really use any pasta, veggie, meat, or cheese that you have on hand!

Ingredients:

  • Rotini pasta
  • Pepperoni slices
  • Fresh tomatoes
  • Red pepper
  • Grilled chicken
  • Mozzarella cheese
  • Shredded or shaved parmesan cheese
  • Zesty Italian dressing

Recipe:

  • Cook pasta, drain, and add a tiny bit of olive oil. Refrigerate and allow to chill completely. I usually do this either day before or the morning of.
  • Chop all veggies and meat into small pieces. I cut the pepperoni slices into halves.
  • Depending on what cheese you use, cut into cubes or mix in the shredded cheese with the veggies and meat. I cut some of the mozzarella slices into stars to be decorative for the holiday. You can also buy the cute cheese stars in the dairy section or used cubed cheese!

  • Mix veggies, cheese, meat, and pasta into a large bowl. I usually save a few of the tomatoes and pepperonis to sprinkle around the top at the end.
  • Mix Zesty Italian dressing into the pasta salad. You can use regular Italian dressing, but I particularly like the extra flavoring of the zesty for this salad.
  • Top with a sprinkling of red tomatoes, pepperoni slices, and cheese stars.
  • Serve chilled and enjoy!

Strawberry Salad

There are lots of versions of this salad out here but I just do a simple version with things I have on hand that I know my family will enjoy. This recipe also works great for the Fourth of July and if you want to add some blue to the red (strawberries) and white (cheese), grab a package of fresh blueberries and sprinkle them in! We love blueberries and mix them into a lot of salads for the summer!

Ingredients:

  • Fresh spinach leaves
  • Fresh strawberries
  • Crumbled blue cheese
  • Poppyseed dressing
  • Optional: blueberries, onions, candied pecans

I lay out my spinach leaves, then top them with quartered strawberries (You can cut them however, quartering them seems to be the easiest for everyone to eat and looks pretty too!). I love cheese, so I add plenty of blue cheese crumbles to the top. Right before serving, I add poppyseed dressing.

Other variations of this strawberry salad recipe include candied pecans and onions. My family doesn’t prefer those ingredients, but they do add great flavor!

Other Summer Salad Recipes

I’m linking up some summer salad favorites from some of my blogging friends below! Check these out for more delicious and refreshing options this summer!

Quick and Easy Spinach Salad Recipe from Bricks and Blooms

Summer Corn Salad from 2 Bees in a Pod

Red, White, and Blue Layered Jello Salad from From Farmhouse to Florida

Creamy Lemon Garlic Dressing from Bloom in the Black

Easy Pasta Salad from Down Sprigg Lane

Easy Summer Tomato Pasta from Living Large in a Small House


4. Mango Cucumber Summer Slaw

Mango Cucumber Summer Slaw is a cool and crisp side dish perfect for hot weather! It takes 15 minutes to make, the perfect addition to your summer barbecue. The mango provides a sweet twist to traditional coleslaw.

Source: Reluctant Entertainer

While things like creamed corn and cornbread may be very Southern recipes, this zesty corn and cucumber salad has spices, lime juice and cilantro that make it distinctly Southwestern.

Salmon is a great food to incorporate in your diet to boost vitamin D levels, and when the fish is on a bed of crisp kale and arugula topped with quinoa, almonds, cranberries and avocado, it might be too good to put down.


Perfect summer salad recipes

During the summer months, salads are a saviour. Whether you’re after a light lunch or a quick, refreshing supper, having a few summer salad recipes in your repertoire is a great way to guarantee a vibrant veg-packed meal.

And the best thing about salads? Just about anything goes. You can’t beat a simple green salad or a classic Caesar , but have fun with whatever combo of protein, veg and leaves you fancy – it’s all about texture, colour and seasonality. Shake things up with a portable healthy salad dressing and say goodbye to soggy salads forever.


15 Summer Salads You’ll Actually Want to Eat

We spend a lot of time scouring the web for tasty, trendy, and healthy recipes.

In the process, we come across some amazing resources for easy meals that prove cooking healthy doesn’t have to be expensive — or a giant time suck. And now, we want to share them with you!

The featured foodie in this roundup is Ali Ebright of Gimme Some Oven. Here, she shares her favorite summer salads, including one that’s been in the family for as long as she can remember.

1. Crunchy Asian ramen noodle salad

Looking for a guaranteed home run of a recipe to bring to a potluck this summer? This modern twist on the old-school ramen noodle salad is always a crowd favorite. It’s made with all sorts of fresh ingredients and only takes 10 minutes to prepare.

Pro tip: If you’re a vegan who doesn’t use honey, swap it out for maple syrup instead.

2. Sunshine citrus avocado salad

Sweet citrus, creamy avocado, crisp onions, and toasted nuts all unite for a salad so bright and flavorful, it can be an entrée all its own.

If you happen to be an indoor gardener, this is the perfect excuse to make use of a few sprigs of basil and mint. You can also throw in dill, parsley, and cilantro for good measure.

Pro tip: To keep this recipe vegan, go for the maple syrup option for the dressing instead of honey (you know, for the bees).

3. Our family’s favorite salad

This hearty and delicious salad has been a favorite in our family for as long as I can remember. With fresh artichokes, roasted red peppers, toasted pine nuts, and a heavenly Parmesan vinaigrette, it’s always a crowd pleaser!

Pro tip: You can make vegan Parmesan cheese with cashews, nutritional yeast, garlic powder, and sea salt.

4. Seriously delicious detox salad

Now you’ll truly be eating the rainbow. Cabbage, kale, broccoli, and carrots form the base of this salad, paired with fresh herbs and almonds for a little extra crunch.

The dressing is the magic of this recipe, with an Asian-inspired carrot and ginger combo, along with rice vinegar, miso, and sesame. Be sure to make extra — it’s ridiculously good and you’re going to want to eat it all week.

Pro tip: Some vegans eat honey and some don’t, so you do you. It’s easy enough to leave it out of the dressing and replace it with maple syrup or another vegan sweetener, if you wish.

5. Green salad with beets, oranges, and avocado

This recipe was inspired by a recent trip to New Zealand, where I loved the way they topped so many dishes with shredded “beetroot” (as they call it).

My take on the Kiwi salad is fresh, colorful, easy to make, and so delicious.

6. Pear salad with Gorgonzola and candied walnuts

Candied walnuts are always a great selling point, but so is the bold Gorgonzola cheese combined with peppery arugula. The juicy pears and creamy avocado round it out for a salad that always hits the spot.

If you’re not a Gorgonzola fan, feel free to use feta or crumbled goat cheese. And even if you don’t have time to full-on candy the walnuts, a few minutes toasted in the oven is enough to bring out their rich flavor.

7. Strawberry avocado spinach salad with poppyseed dressing

Ripe and juicy, strawberries belong in everything from cheesecakes to smoothies — and this salad is no exception. As tough as it is not to eat fresh strawberries right out of the carton, do yourself a favor and wait it out.

You can swap just about everything in this recipe to customize it as you like: trade spinach for your favorite greens, blue cheese for a soft cheese you love, and almonds for whatever nut is calling to you right now.

There’s only two ingredients you should keep. Avocado + strawberry = a match made in heaven. Toss it all with homemade poppyseed dressing and it’s a sure crowd-pleaser.

8. My favorite apple spinach salad

Okay, so this is more of a late summer to early fall kind of recipe, but it’s so refreshing you can really eat it any time of year.

Apples and spinach are a classic combination, probably because of how easy it is to prepare and how effortlessly the flavors blend together. Be sure to slice the apples as thin as possible so you can get other additions onto your fork.

Pro tip: After you toss all the ingredients in the champagne vinaigrette, wait 15 minutes before serving. That way, the flavors have time to mix and settle — it’ll definitely be worth the wait.

9. Kale Caesar salad

The traditional Caesar is kicked up a notch in this delicious recipe with tons of fresh kale, a lightened up Caesar-lime dressing, and easy homemade croutons.

10. Strawberry kale salad

There’s a reason why everyone loves this classic salad: It’s quick and easy to make, and it offers sweet and refreshing flavors. Feel free to add in your choice of protein too!

11. Strawberry burrata salad with basil vinaigrette

Okay, one more strawberry recipe — but, really, do they ever get old? (Not in this household.)

Chilled, creamy burrata cheese is the other reason this salad is so good, and all the flavors are elevated by a basil vinaigrette that only takes 5 minutes to make. Don’t forget a few cracks of black pepper to top it all off.


Summer Weeknight Dinners

Warm weather calls for no-fuss meals that are full of flavor. Whether you’re cooking with seasonal produce from the local farmers market or planning to fire up the grill for an al fresco family dinner, these recipes are sure to make mealtime easier.

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Caprese Chicken Breasts

Dinner prep just got a whole lot easier, thanks to this recipe &mdash it allows you to cook frozen chicken breasts without having to thaw them first. You&rsquoll simply pan-fry the chicken until it&rsquos golden brown (don&rsquot worry, the oil won&rsquot spatter), then layer them with fresh tomato slices and mozzarella cheese when they&rsquore partially thawed to lock in the moisture as the chicken finishes cooking.

Garlic Butter Shrimp and Corn Sheet Pan Dinner

This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.

Steak and Potato Kebabs

Enjoy a steak-and-potato dinner &mdash on a stick! The buttery fingerling potatoes and tangy balsamic steak sauce make an irresistible combination.

Fish Tacos

Grilled Shrimp with Walnut Pesto

Alex's 25-minute dinner couldn't be simpler: A quick summer pesto tops grilled shrimp and mixed greens for a meal that tastes like summer.

Spicy Cocoa Steak Rub

Ree gives rib eye steaks a deep, savory flavor by rubbing them with cocoa powder, brown sugar and spices. She cooks hers in a hot cast-iron skillet before serving with a simple, summery salad &mdash but you could just as easily throw them on the grill if you&rsquore cooking outdoors.

Penne with Sun-Dried Tomato Pesto

Pulsing jarred sun-dried tomatoes and their oil in a food processor is all it takes for a tangy, flavorful pesto.

Tofu Lettuce Wraps

You can&rsquot go wrong with Ree&rsquos meatless marvel. She seasons tofu with salt, pepper, chili powder and soy sauce, then tosses the tofu with corn and serves in a lettuce wrap. A slice of avocado adds the finishing touch!

Shrimp Scampi with Angel Hair Pasta

Shrimp blush pink in the skillet before being tossed with garlic, lemon and angel-hair pasta.

Barbecue Chicken Pan Pizza

This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.

Roasted Veggie Buddha Bowl

Veggie bowls are a go-to on busy weeknights because they&rsquore one and done. Take whatever veggies you have in your fridge (bonus points if it&rsquos fridge cleaning day), toss them in olive oil, salt and pepper, place them on a baking sheet and roast until tender. For this Roasted Veggie Buddha Bowl recipe, we recommend chickpeas, red onions, sweet potatoes and cremini mushrooms. While everything is in the oven, whisk together a quick Greek yogurt-tahini-lemon dressing, cook some quinoa and slice up that fresh avocado you&rsquove been waiting to eat. Once the veggies are done roasting, assemble your bowl and, be sure to make one for lunch the next day, too!


While Brussels sprouts aren’t exactly a popular vegetable, they are quite good when tossed in a salad and mixed with an assortment of flavors that mask their sometimes sharp scent. Pair this salad featuring pear and pomegranate with your fall and winter dinners.

If you like orange juice with your breakfast, then chances are you’ll love this kale and apple salad with maple mustard dressing. Orange juice and orange zest add tang to the crispy kale and apples.


Roasted pepper and courgette salad

Serve up a taste of the Mediterranean with this warm roasted veg salad that makes a great side dish to grilled meats and fish or as part of a vegetarian buffet. Sweet, colourful roasted peppers and courgettes combine with a fragrant oregano and garlic oil and are finished with a crunchy sprinkle of toasted pine nuts for a healthy salad recipe.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pepper and onion wedges on a large baking tray. In a small bowl, mix together 2 tbsp of the oil with the dried oregano, crushed garlic and lemon zest. Season, then drizzle over the veg and toss everything together before spreading the veg out in an even layer.
  2. Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.
  3. Drizzle over the balsamic vinegar and roast for a final 5 mins.
  4. Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.
  5. Serve the roasted veg on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve.

Tip: To make the salad more substantial, toss the veg with a 250g pack cooked quinoa and bulgur wheat for the last 5 mins of cooking and crumble over 50g goat&rsquos cheese (with the pine nuts) before serving.