Healthy Summer Recipes: Yummy Salads for Hot Days
For most people, summer is the time to loosen up, relax and have fun. While this is true, it is also important to take care of our health while we participate in the fun and entertaining activities the season brings.
As we apply our sunscreens and put on our bucket hats, it is crucial that we take care of our inner body too. Essentially, this summer, we should prioritize our health over anything else. Hence, fueling our bodies with light and refreshing meals that help us stay cool, healthy, and energized throughout the season
Eating healthy and yummy salads tops the list of ways to eat and stay healthy while basking in the sun. Packed with nutrients, vitamins, and hydration, these salads not only satisfy your taste buds but also promote overall well-being.
Here are my favorite healthy salad recipes to eat this summer:
- The Classic Watermelon and Feta Salad
Ingredients: cubed watermelon (seedless), feta cheese (crumbled), fresh mint leaves (chopped), extra-virgin olive oil, balsamic vinegar, pepper, salt.
1. Mix the cubed watermelon and crumbled feta cheese in a large bowl.
2. Add the mint leaves, the olive oil, and balsamic vinegar over the watermelon and feta mixture.
3. Carefully toss the ingredients together until everything is well combined.
4. Sprinkle a pinch of salt and pepper over the mixture.
5. Cover the bowl with plastic wrap and refrigerate for about 15-30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy.
- Zesty Cucumber and Tomato Salad
Ingredients: cucumbers (thinly sliced), cherry tomatoes (halved), red onion (thinly sliced), fresh parsley (chopped), fresh basil leaves (torn), feta cheese (crumbled), extra-virgin olive oil, red wine vinegar, garlic (minced), Dijon mustard, salt, pepper.
1. Put in a large salad bowl the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onions.
2. Add the chopped parsley, crumbled feta cheese, and torn basil leaves to the bowl.
3. To make the dressing, whisk the extra-virgin olive oil, red wine vinegar, minced garlic, and Dijon mustard together.
4. Pour the dressing over the cucumber and tomato mixture and toss everything gently to coat the ingredients evenly.
5. Season the salad with salt and pepper.
6 Refrigerate the Zesty Cucumber and Tomato Salad for about 15-30 minutes to allow the flavors to meld together.
7. Serve with any drink of your choice.
- Grilled Peach and Arugula Salad
Ingredients: peaches (halved and pitted), arugula, feta cheese (crumbled), walnuts (toasted and chopped), balsamic glaze, extra-virgin olive oil, honey, fresh lemon juice, salt.
1. Preheat your grill to medium-high heat.
2. Brush the peach halves with a little olive oil to prevent sticking and place them cut-side down on the grill.
3. Grill the peaches for about 2-3 minutes on each side or until they have nice grill marks and are slightly softened. Remove them from the grill and set aside to cool.
4. Combine the arugula, crumbled feta cheese, and chopped toasted walnuts in a large salad bowl.
5. In a small bowl, whisk together the balsamic glaze, extra-virgin olive oil, honey, fresh lemon juice, salt, and pepper to make the dressing.
6. Once the grilled peaches have cooled down slightly, slice them into wedges and add them to the salad bowl.
7. Drizzle the dressing over the salad and toss everything gently to combine.
8 Serve.
- Tropical Mango and Shrimp Salad
Ingredients: large shrimp (peeled and deveined), mangoes (peeled and diced), red bell pepper (thinly sliced), red onion (thinly sliced), fresh cilantro leaves (chopped), fresh mint leaves (chopped), unsweetened coconut (shredded), roasted cashews (chopped), lime juice, extra-virgin olive oil, honey, ginger (grated), salt, pepper.
1 Cook the shrimp for about 2-3 minutes in a large pot of boiling water. Then drain and set aside to cool.
2. In a large salad bowl, combine the diced mangoes, sliced red bell pepper, thinly sliced red onion, chopped cilantro, chopped mint leaves, shredded coconut, and chopped roasted cashews.
3. In a separate small bowl, whisk together the lime juice, extra-virgin olive oil, honey, grated ginger, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad bowl with the tropical fruits and nuts.
5. Sprinkle the dressing over the salad and toss everything gently to combine.
6. Serve.
Nothing makes summer worthwhile than fun outdoor activities, healthy food, and great fashion. As the temperature soars, allow your taste buds to dance with joy as you enjoy the delightful taste of these revitalizing salads, making this season a season of delicious food, great sun, and overall wellness.
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