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Summer Salads Recipes

Summer salads with grilled stone fruit, sweet corn, creamy avocado, and lemon vinaigrette for a bright, crisp-tender bowl. Peppery arugula gets tossed gently at the last minute so the greens stay vibrant and crunchy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mediterranean, Mexican
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Mixed greens, arugula, or spinach base
  • 4 g Mixed greens Use arugula for peppery flavor (about 4 cups) or mix with spinach.
Stone fruit: peaches, nectarines, or strawberries
  • 1 Peaches or nectarines Grill/char briefly; strawberries can be used raw.
Corn: grilled or raw off the cob
  • 0.75 cup Corn Grilled off the cob or raw; aim for lightly sweet kernels.
Cucumber, thinly sliced
  • 0.5 cup Cucumber Thin slices add fresh crunch.
Avocado, sliced
  • 0.5 Avocado Slice just before assembling.
Cheese: burrata, feta, or goat cheese
  • 2 tbsp Burrata or feta or goat cheese Choose creamy burrata or tangy feta/goat cheese.
Protein: grilled chicken, shrimp, or chickpeas
  • 6 oz Grilled chicken or shrimp or chickpeas Use about 3/4–1 cup chickpeas or 6 oz grilled protein.
Dressing: lemon vinaigrette, honey-Dijon, or balsamic
  • 3 tbsp Lemon vinaigrette Use 2–3 tbsp; increase slightly if serving larger greens.
Fresh herbs: basil, mint, or cilantro
  • 2 tbsp Fresh herbs Torn herbs go on at the end.
Crunch: toasted nuts, pepitas, or croutons
  • 2 tbsp Toasted nuts or pepitas or croutons Add right before serving for crunch.

Equipment

  • 1 sheet pan

Method
 

Prep and grill the stone fruit (optional)
  1. Heat a sheet pan until hot, then place stone fruit cut-sides down and grill for 2 min per side until lightly charred.
  2. Transfer the grilled fruit to a plate and cool for 5 min so it stays juicy and slices cleanly.
Build the salad bowls
  1. Add mixed greens to a large bowl and spread them out so the greens are evenly dressed later.
  2. Layer in grilled or raw corn, then add thinly sliced cucumber and avocado slices.
  3. Add the grilled chicken, shrimp, or chickpeas, then sprinkle over burrata or feta or goat cheese.
  4. Finish by topping with toasted nuts, pepitas, or croutons for crunch.
Dress and finish
  1. Drizzle 2–3 tbsp lemon vinaigrette over the salad just before serving.
  2. Toss gently and finish with fresh torn herbs so they stay fragrant and bright.

Notes

Dress at the last possible moment—acid from the vinaigrette wilts greens within minutes, so toss and serve immediately. Refrigerate leftovers up to 2 days, but expect crunch to soften; keep toasted toppings separate if possible. Freezing is not recommended because avocado and herbs lose texture. For a dairy-free option, swap burrata/feta/goat cheese with extra chickpeas or omit cheese and increase herbs.