30 Healthy Summer Salads
Our best and most flavorful salad recipes play more than just a supporting role, they are the star of the table.
Quinoa is a grain-like crop grown primarily for its edible seeds, which star in this light and refreshing salad. You can substitute orzo pasta, faro, or couscous for the quinoa, if you prefer.
- Recipe: Quinoa, Corn, and Mint Salad
Sure, you can just mash up a crab cake on top of your salad, but we like this thoughtful recipe better. It has a lighter texture and flavor because the crab isn’t fried or sautéed first.
- Recipe: Maryland Crab Cake Salad
Soba noodles are made of buckwheat and wheat and have a nutty-earthy flavor. This version, made from green tea, can be tricky to find in smaller cities; you can substitute any noodles with excellent results.
Fresh parsley, chopped dill, and ground black pepper pack this crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to.
Jicama is a sweet root vegetable that looks like a turnip, and tastes somewhere between a water chesnut and an apple. If you can't find it, substitue a crisp, white turnip.
A fast-growing fish, mahi mahi is considered an ocean-friendly seafood choice. At the market, look for a fish with brightly colored skin and meat with a pinkish hue.
When cooking pasta, use four to six quarts of water for every pound of pasta. Stir in about ½ to 1 tablespoon of salt per pound of pasta to the boiling water before adding the noodles. Adding oil keeps them from sticking together, but also keeps flavorful sauces from sticking.
- Recipe: Salmon Niçoise Pasta Salad