Nothing screams summer like a crisp, colorful salad, and this Summer Salad Recipe is your new go-to! Packed with fresh lettuce, creamy avocado, and a rainbow of veggies, it’s a light, healthy dish that’s bursting with flavor. A zesty lemon dressing ties it all together with a tangy kick. Perfect for hot days, picnics, or a quick lunch, this salad is as easy to make as it is delicious. Let’s dive into why it’s about to become your warm-weather favorite.
Why This Summer Salad Recipe Rocks
This salad is all about keeping things fresh and simple. Crisp lettuce and microgreens meet earthy beetroot, juicy tomatoes, and buttery avocado for a mix that’s as pretty as it is tasty. The lemon dressing adds a bright, zingy note that wakes up every bite. It’s healthy, versatile, and ready in minutes—perfect for when you want something light but satisfying. Serve it solo or alongside my Mint Chutney from the blog for an extra flavor pop.
The Fresh Lineup
Here’s what makes this salad shine:
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Lettuce: A small bunch, torn into bite-sized pieces for that crisp base.
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Cucumbers: Thinly shaved or diced for cool, refreshing crunch.
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Cherry tomatoes: Halved for juicy sweetness.
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Beetroot: Thinly sliced for earthy flavor and vibrant color.
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Avocado: Sliced for creamy, buttery goodness.
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Microgreens: A half-cup for a nutrient-packed, delicate touch.
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Lemon dressing: Juice from one large lemon, mixed with salt, black pepper, and optional chili powder for a spicy kick.
These ingredients come together for a salad that’s fresh, colorful, and full of life.
Explore More Vegan Recipes!
- Puff Pastry Paneer Tikka Cups
- Summer Squash and Basil Pasta
- Garlic Lemon Green Beans
- Sheet Pan Oven-Roasted Sweet Potato & Veggies
- Vegan/Vegetarian Turkey
Tips for the perfect summer salad recipe
Want to make this salad next-level? Here’s the scoop:
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Slice thin: Use a peeler for super-thin cucumber and beetroot slices—they blend better and look fancy.
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Dress smart: Toss half the dressing with the lettuce first to coat evenly, then drizzle the rest at the end.
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Spice it up: Add a pinch of chili powder to the dressing if you’re craving a little heat.
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Keep it fresh: Prep the veggies just before serving to maintain that crisp texture.
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Pair it right: Serve with my Mint Chutney or Tandoori Aloo Tikka from the blog for a summer meal that slaps.
Summer Salad Recipe
Ingredients
- 1 small bunch of lettuce
- 1 Mushrooms
- ½ cup Black pepper
- ¼ cup beetroot
- 1 avocado
- ½ cup micro greens
- Salt to taste
- Black pepper to taste
- Juice from 1 large lemon
- Chili Powder optional
Instructions
- PROCESS: In a jar mix; salt, pepper, and lemon juice.
- Roughly break the lettuce apart and mix half of the dressing in. Thinly shave cucumbers using a peeler or you could simply dice the cucumbers. To a bowl; add lettuce, cucumber, halved cherry tomatoes, thinly sliced beetroot, microgreens, and sliced avocados.
- SERVING: Pour the remaining dressing along with the seeds (if using). Mix everything well and Enjoy!
Nutrition
Your Summer Must-Have
This Summer Salad is your ticket to a light, flavorful meal that screams sunshine. It’s perfect for picnics, BBQs, or a quick lunch when you want to keep things healthy and delicious. Toss it together, add a dollop of Mint Chutney, and dig in. Your taste buds—and your guests—will thank you. Get chopping and enjoy the fresh vibes!
♥ Gurleen
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