Check out these delicious salads to make during these hot summer days.


With the warmer weather here, salads tend to be the go to for quick and easy meals that are nutritious but not too heavy. 

A few years ago, I found a great article in a parenting magazine with a lot of different dinner salad recipes. Those recipes are stained and wrinkled now, but they get pulled out every summer and enjoyed. Here are a few of my favourites, both from that article, and other places around the Web.

Roasted Sweet Potato and Black Bean Salad

This salad is a wonderfully different take on a traditional potato salad. Sweet potatoes are so good for you, and the beans add much-needed protein. Add that to its delicious southwestern flavour, and your family will be begging for this salad. I love taking it to summer potlucks as well; it’s always a big hit!

Thai Chicken Noodle Salad

This is one I really love. I usually have most of the ingredients sitting around my house, and if I have leftover chicken it’s even quicker. We leave out the peanuts in my house, of course, but it doesn’t affect the flavour noticeably. And if you make it nut-free, you can send leftovers for lunch the next day – that is, if there are any!

Peach and Spinach Salad

This salad is more of a side dish, and goes beautifully with a nice steak. Leave out the nuts if there are allergies to be considered. And make sure you use beautiful, in-season peaches. It makes all the difference. Can’t wait until peach season to try it? Instead of buying imported peaches, try other in-season fruits. You’ll be glad you did.

Greek Pasta Salad

Greek Pasta Salad is one of my favourites. I love the tangy flavours, and it comes together so quickly. If you happen to have leftover pasta in the fridge, it’s even faster. If you don’t have fresh herbs, you can easily use dried – just remember to use less, about a quarter to a third of the amount called for. And if you want to bulk it up a bit, add some sliced grilled chicken breasts. Delicious!

Taco Salad

This one doesn’t even have a recipe. It’s how I use up leftovers from Taco Night, or sometimes it’s what I make instead of tacos. It’s very simple:

Take your leftover lettuce and add some fresh greens to make a nice salad base.
Warm up your leftover proteins: ground beef, chicken, steak, beans, fish – whatever you used in last night’s tacos.
Add leftover shredded cheese. Grate more if you need more.
Top with your favourite taco toppings. I usually add diced tomatoes, avocado (either diced or as guacamole), salsa and sour cream.
Crumble tortilla chips over the top.



This blog is written by Blogger Lesley Stankaitis. Click here to read more of her blogs.

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