3 Tasty Summer Salad Recipes

Enjoy a light and healthy salad this summer by experimenting with some of your favourite seasonal fruits and vegetables. We have compiled just a few tasty recipes below which are sure to be the hit at the next dinner party!

RELATED: Summer Beetroot Salad Recipe

Couscous salad

Ingredients: 300g couches, 1 red pepper, 1 green pepper, 1 tomato, 2 tablespoons mint, honey, 1/2 lemon juice, 3 tablespoons olive oil


1. Pour the couscous over 300ml of boiling water. Cover the bowl then let it stand for 5 minutes for the grains to fluff up.

2. Dice the peppers, tomato and mint, then whisk through the honey and lemon dressing.

3 Fruity Summer Salad Recipes

Chef’s salad

Ingredients: 1/2 lettuce, 1/2 cucumber, 1 tomato, 1 stick celery, 1 hard-boiled egg, 1 cooked chicken breast, 50g ham, 1 teaspoon Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, salt and pepper to season.


1. Line each bowl with lettuce leaves, and top off with celery, tomato and cucumber.

2. Add half of a hard-boiled egg to each dish, and divide the ham, cheese and chicken strips as well.

3. For the dressing, combine the Dijon mustard, 1 teaspoon of honey, lemon and olive oil into a jar and shake. Pour it over the salad and season with salt and pepper.

3 Fruity Summer Salad Recipes

Nicoise salad

Ingredients: 200g potatoes, 1/2 lettuce, 1 can white tuna, 3 tomatoes, 40g black olives, 2 tablespoons olive oil


1. Peel and boil the potatoes until soft and tender. Drain well, then dice into quarters.

2. Arrange the lettuce on the bottom of each bowl, then add the tuna, tomatoes, potatoes and olives. Garnish with olive oil and cracked black pepper. Red chilli flakes also add a kick of flavour to this traditional dish.

3 Fruity Summer Salad Recipes

Images via Nutritious Life, Taste Spotting, The Tolerant Vegan

June 2, 2015

Healthy Niçoise Tuna Salad Recipe

Want a quick and easy dinner recipe which won’t waste half the evening to prepare? Salads are fantastic dinner options since they don’t take long to make, and can be personalised to suit your particular taste. This week we bring you a healthy niçoise tuna salad recipe, which is full of protein and vegetables – essential for a balanced diet.


For the vinaigrette:

tablespoons cider vinegar

1 tablespoon Dijon mustard

1 cup olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

3 cups flat-leaf parsley leaves, loosely packed

3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed

Salt and black pepper to taste

For the salad:

2 pounds can tuna

1 tablespoon olive oil, for rubbing on the tuna

1/4 cup chopped fresh parsley

Salt and black pepper

15 anchovy fillets

1 pound green beans, rinsed, trimmed and blanched

2 pounds of potatoes, quartered

1/2 each peppers, cut in thin (1/4-inch) strips

6 medium cherry tomatoes, quartered

4 eggs, hard-cooked, quartered

1 cup nicoise olives

1/4 cup chopped fresh parsley


  1. For the vinaigrette start by whisking together the vinegar and mustard until well combined.
  2. Then add the oil, and include the chopped garlic and onions before including the finely chopped parsley leaves. Add some salt and pepper to your liking.
  3. For the salad, cook the potatoes in boiling water and make sure they aren’t too soft. Then put them aside and let them drain and cool down.
  4. Once cooled, add the potatoes, parsley, olives, onion, into the tuna and green beans. Mix well then garnish with eggs and tomatoes to taste. Feel free to add some other vegetables since this will only give the salad more taste and definition.
  5. Then simply drizzle the vinaigrette all over the salad before serving.

Recipe and image via Best Chicken Recipes

July 14, 2014