This summer is all about fresh, hearty salads with seasonal ingredients. If you feel that your diet is lacking in the vegetable department, salads are an easy way to solve that problem. Check out some of my favourite summer salad recipes below and add these to your repertoire for delicious lunches and dinners.

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Mixed Bean Citrus Salad

Recipe makes 4 servings.

Ingredients:

• 1/3 cup balsamic vinegar
• 1 tbsp dijon mustard
• 1/4 tsp garlic powder
• Pinch of salt
• 1 1/2 cups frozen edamame (defrosted)
• 4 cups cooked mixed beans
• 2 navel oranges (peeled and chopped)
• 1/4 cup red onion (optional)
• 8 cups arugula (or spring mix)

Directions:

1. Combine the balsamic vinegar, mustard, garlic powder and salt in a large bowl. Add in all the beans, red onion and orange. Mix until combined.
2. When ready to serve, divide arugula between plates and top with the bean salad. Enjoy!

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Pecan & Beet Salad

Recipe makes 4 servings.

Ingredients:

• 2 lbs beets (peeled, cut into 1″ chunks and cooked)
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1 tbsp honey
• 2 cups spring mix
• 1/2 cup chopped red onion
• 1/2 cup chopped pecans
• Goat cheese (optional)

Directions:

1. In a small container with a lid, add the olive oil, vinegar, mustard, honey and salt and pepper to taste. Shake until combined.
2. To serve the salad, divide the lettuce between plates, add the beets, red onion, pecans and goat cheese and top with dressing. Enjoy!

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Shrimp Avocado Summer Salad

Recipe makes 4 servings.

Ingredients:

• 1 lb shrimp (tails removed, cooked)
• 2 ripe avocados
• 1 tsp salt
• Juice of 1 lemon
• 1 cucumber (diced)
• 1 tbsp fresh dill
• 1 tbsp fresh chives
• 2 cups spring mix (or any other type of lettuce)
• 4 tbsp olive oil

Directions:

1. Cut cooked shrimp into bite-sized pieces.
2. In a small bowl, mash the avocado and season with salt and lemon juice.
3. In a large bowl, toss the shrimp, avocado mixture, cucumber and herbs together. Season with salt and pepper to taste.
4. Serve over a bed of lettuce and top each plate with a drizzle of olive oil and any remaining lemon juice. Enjoy!

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Fresh Pomegranate & Quinoa Salad

Recipe makes 2 servings.

Ingredients:

• 3/4 cup quinoa
• Vegetable stock (optional, to cook quinoa)
• 75 grams pine nuts
• 1/2 cup chickpeas (cooked)
• Seeds of 1 pomegranate
• Small handful of mint (roughly chopped)
• Juice of 1 lime
• Olive oil
• Optional: Serve with a sliced chicken breast or tofu for extra protein

Directions:

1. Cook the quinoa according to the package. Tip – use vegetable stock instead of water for extra flavour.
2. Toast the pine nuts in a frying pan until golden.
3. In a large bowl, mix the pine nuts, chickpeas, pomegranate seeds, mint, lime and 4 tbsp olive oil together with the quinoa. Season with salt and pepper to taste. Enjoy!

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