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Now Is The PERFECT Time To Enjoy One Of These Four Simple Summer Salads

Our favorite? It's a toss up.

4 Simple And Healthy Summertime Salads


Watch the recipe video here:

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Cucumber, Tomato, And Avocado Salad

Servings: 4


1 English cucumber, diced

4 Roma tomatoes, diced

3 ripe avocados, diced

½ red onion, thinly sliced

¼ cup cilantro, chopped

1 lemon, juiced

Salt, to taste

Black pepper, to taste

2 tablespoons extra virgin olive oil

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

Inspired by the recipe here

Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing

Servings: 6


5 oz baby spinach leaves

1 cup strawberries, sliced

1/2 cup blueberries

1/2 red onion, thinly sliced

1 sweet apple, cored, halved, and thinly sliced

1 cup candied walnuts, chopped


1 cup strawberries

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

1 Tbsp. dijon mustard

1 Tbsp. honey

1 clove garlic, minced

1/4 tsp salt

1/4 tsp pepper


Feta cheese


1. For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)

2. Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.

3. Cut strawberries, apple, and onion into slices.

4. Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don’t add dressing until ready to eat!)

5. Sprinkle feta cheese on top and serve. Enjoy!

Roasted Chickpea And Avocado Salad

Serves 6


5 ounces mixed greens

1 large cucumber, diced

10 ounces cherry tomatoes, halved

1 avocado, diced

2 (15 ounce) cans chickpeas (i.e. garbanzo beans), drained and rinsed

2 tablespoons olive oil

2 teaspoons smoked paprika

1 ½ teaspoons garlic salt

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper


1. Preheat oven to 400°F/200°C.

2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.

3. Spread the chickpeas onto a baking sheet in one layer.

4. Bake for 25-30 minutes, until the chickpeas are crisp.

5. In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.

6. Divide between individual bowls and serve.

7. Enjoy!

Chopped Greek-Inspired Salad

Servings: 4


2 cucumbers

4 tomatoes

1 red onion

½ cup feta cheese

2 tablespoons olive oil

2 tablespoons red wine vinegar

Salt, to taste

Black pepper, to taste

1 tablespoon lemon juice

1 cup kalamata olives


1. Cut cucumbers into discs, and then quarter the discs. Place into the bottom of the salad bowl.

2. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Place in the salad bowl.

3. Cut the red onion in half, removing the skin, stem, and bottom. Slice into thin strips (julienne), and place in the bowl.

4. Add feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.

5. Enjoy!

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