Sure, ice cream cones are iconic summer treats, but so are crisp, delicious salads bursting with juicy summer fruits and veggies. With so much seasonal variety, it’s the perfect time to get creative (even downright adventurous!) with the standard healthy lunch option.
Here are three summer salad ideas to up your office lunch game.
If you’ve ever ordered an exciting salad at a restaurant and said, “I wish I could do something like this at home,” these exotic ideas are for you.
With a tropical fruit flair and savory tamari, maple syrup and sesame oil dressing, this salad would definitely win chef approval. Plus, it’s topped with marinated, pan-seared tofu for a hearty, cholesterol-lowering meal.
The Italian tradition is getting a pineapple-kiwi makeover, and we absolutely love it!
Salad isn’t just about well-dressed greens. Chow is a zesty Trinidadian side dish that combines fruit with garlic, cilantro, and hot peppers. Top it with your choice of protein to for a solid meal.
Summer nights are made for grilling - salads, too!
Have you tried grilled romaine yet? Do your tastebuds a favor and make this simple but decadent-tasting salad your next culinary enterprise. Plus, the basil in the dressing delivers a powerful dose of beta-carotene, antioxidants, and vitamin K.
These mini salads are fun to eat and - oh, my - heavenly with grilled watermelon and balsamic reduction drizzle.
This recipe lends itself particularly well to a farmshare full of zucchini and yellow squash. Make it even healthier by using a nice, crusty loaf of whole wheat artisan bread.
Go with the grain
Sometimes a summer salad needs a little extra fuel to carry you through the rest of the workday, which is where whole grains come in. They’re powerhouses of nutrition and add subtle, nutty flavors for extra complexity.
A naturally gluten-free ancient grain rich in fiber and protein and low in fat, farro is making a splash in the culinary world. It’s chewy and super light, which is why we love it in our summer salads.
Ricotta, mint and beets = creamy, earthy, and scrumptiously fresh.
The slightly floral, woody flavor of chanterelle mushrooms combines stunningly with toasty, nutty buckwheat and tart/sweet blueberries.
Getting the most out of your summer salads is all about taking advantage of the season’s fresh fruits and herbs. Scope out your local farmers’ market for inspiration!
Stephanie Hersh writes, reads, and hits the road in search of novel culinary experiences. An avid Belgian beer fan, she dreams of drinking gueuze in Belgium on a foodie trip around the world.