It is sizzling hot just about everywhere right now, and the last thing anyone wants to do is turn on the oven or spend much time in an overheated kitchen. (I guess if you really want a fried egg, you could use the hood of your car.) Why not ditch the heavy meals and lean on some lighter fare for lunches and dinner? With home gardens and farmers markets bursting with fresh, flavorful produce, the timing couldn’t be better.
We queried the AMR staff to dig through their favorite recipes and share the salads that are worthy of making again and again. You can serve them on the side, or, with some added protein, make them the main event. Enjoy!
Crunchy Thai Peanut and Quinoa Salad
A salad that features one of Dimity’s favorite flavors: peanut butter!
“This is really easy to make, so I usually double it and eat it for at least three lunches in a week. I love the variety of colorful veggies, and often add chicken and/or shelled edamame to up the protein quotient a bit.” Dimity
Sunshine Cobb Salad
Believe us when we say there is nothing boring about this salad. It’s a winner!
“I LOVE this salad because it can easily be packed to-go for a picnic or made ahead for weekly mason jar salad compilations. More than anything I adore the colorful POP that the turmeric dressing gives (while giving you that anti-inflammatory love). And when paired with crunchy chickpeas, this salad is such a memorable crowd-pleaser.” Ellie K.
Chicken Caesar Salad
This is your sign to go ahead and make the fancy croutons.
“This Chicken Caesar is fantastic! It includes cooking instructions for the chicken, and it is delicious if you make it that way, but you can also just throw some rotisserie chicken on there when you’re short on time (so, almost always!). The real stars of the salad are the homemade croutons and dressing—and both of those are super quick and easy to make.” Michelle S.
Quinoa Avocado Spinach Power Salad
Is there such a thing as too much avocado? We don’t think so.
“I love making this and taking it to work with me to graze on for a couple of days—it usually holds up really well. The ingredients are simple and usually readily available all year long, although I love using cherry or sungold tomatoes from our garden in the summer. My family doesn’t care for the salad, so I usually get it all to myself!” Brooke T.
The Best Broccoli Salad
Broccoli and cauliflower give this the perfect crunch, but it’s the tangy dressing that pulls it all together.
“This salad is a favorite because my mom would make this for summer picnics and potlucks, where we’d share fun outdoor games with friends. Super simple to throw together and holds up on a buffet without getting wilted or soggy. Actually tastes better the second day!” Melissa G.
Harissa Carrot Salad
The AMR Redmond Retreaters were served this salad at one of their evening meals, and since then Sarah has not stopped thinking about it. Who knew carrots could taste so fancy?
“I adore a dish that provides different tastes in every bite, and this salad delivers that in spades—and gets bonus points for different textures, thanks to the chopped pistachios and goat cheese. The dressing is sublime, as is the crisp bites of mint set against the arugula. Delicious!” SBS
Jennifer Aniston Salad
Things go viral for a reason, so while we can’t confirm the source material, we do guarantee this recipe is a hit!
“This viral salad is all over the internet, and because I am easily influenced I had to try it. The three main reasons why I love it: easy, healthy, and tasty. I always keep the ingredients on hand so I can make it once and then have enough lunches for the rest of the week.” Cathy E.
Have a salad recipe you want to share?
Post it in the comments below.