Five Summer Salads for Salad Haters

So summer’s here, meaning we’re all begrudgingly obliged to ditch the stodgy carbs for those leafy greens. If you’re a self-professed salad hater, don’t despair. There are plenty of salads out there that are not only super healthy, but also super delicious, super gorgeous and super easy! Here are just five of those amazing recipes. We’d love to know what you think!

Tabbouleh
Serves: 4-6

Bulgur – 1 cup
Red onion – 1 cup
Scallions  – 5
Chives – 1 small bunch
Cucumber – 1
Cherry tomatoes – 2 cups
Parsley – 1 bunch
Mint – 1/4 cup
Olive oil – 1/4 cup
Lemon juice – 3
Salt and pepper

Cover the bulgur with cold water and let stand for an hour. Drain and set aside.
Dice the onion and cucumber and mince the scallions, chives, parsley and mint. Halve the cherry tomatoes.
Season the bulgur and stir through the chopped vegetables. Toss in olive oil and lemon juice and season to taste.

Shrimp Avocado Salad

Serves: 6

Shrimp – 2 pounds boiled or steamed and peeled and deveined
Avocados – 2
Red onion – 2 tablespoons diced
Olive oil – 1/4 cup
Red wine vinegar – 1/4 cup
Garlic powder – 1/2 teaspoon
Parsley – 1 teaspoon chopped
Dijon mustard – 1 teaspoon
Salt and pepper

Mix the shrimp, sliced avocado and onion.
Mix olive oil, red wine vinegar, garlic powder, parsley, Dijon mustard and seasoning well.
Dress the shrimp and avocado and serve.

Greek Cucumber Salad with Lemon and Feta
Serves: 1

Cucumber – 1/2 seedless
Green pepper – 1/4 chopped
Grape tomatoes – 1/3 cup halved
Kalamata olives – 5 pitted
Red onion – 1 tablespoon sliced
Lemon juice – 1/2
Feta – 1 ounce, sliced
Olive oil – 1/2 tablespoon
Oregano – 1/2 teaspoon minced
Salt and pepper

Dice the cucumber and mix with pepper, tomatoes, olives and red onion.
Squeeze the lemon over the salad and drizzle olive oil. Toss with oregano and salt and pepper.
Top with feta cheese, drizzle with a little extra olive oil and serve.

Honey Lime Rainbow Fruit Salad

Strawberries – 1 pound diced
Pineapple – 1 pound diced
Blueberries – 12 ounces
Red grapes – 12 ounces halved
Kiwi – four peeled and diced
Banana – 2 peeled and diced
Mandarin oranges in juice – 1 15 ounce can drained and halved
Honey – 1/4 cup
Lime zest – 2 limes
Lime juice – 1 tablespoon

Mix together the fruit.
Whisk the honey, lime zest and lime juice.
Toss the fruit with the honey and lime and serve.

Raw Pad Thai Salad
Serves: 2

Zucchini – 1 julienned
Carrots – 2 julienned
Red pepper – 1 sliced
Red cabbage – 1 cup sliced
Edamame – 3/4 cup
Green onions – 3 sliced
Hemp seeds – 1 tablespoon
Sesame seeds – 1 teaspoon
Garlic – 1 clove
Almond butter – 1/4 cup
Lime juice – 2 tablespoons
Tamari – 2 tablespoons
Water – 2 tablespoons
Maple syrup – 2 1/2 tablespoons
Toasted sesame oil – 1/2 tablespoon
Ginger – 1 teaspoon grated

Toss together the zucchini, carrots, pepper and cabbage.
Blast the garlic, almond butter, lime juice, tamari, water, maple syrup, toasted sesame oil and ginger in a food processor.
Top the salad with the edamame, green onion, hemp seeds and sesame seeds.
Dress and serve.