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This Easy Summer Salad is my love letter to the colorful abundance of summer. Made with fresh and juicy tomatoes, strawberries, and cucumber, and crunchy corn and lettuce this hearty entree salad tastes like summer.
Why You’ll Love This Summer Salad
- Easy to make: Chopped veggies are tossed with a simple, but delicious, lemon vinaigrette.
- Versatile: Use whatever summer veggies your heart desires.
- High in protein: Thanks to the black beans and avocado this summer salad has 10 grams of protein per serving. It’s a great entree salad. Bulk it even more by adding cooked quinoa or farro.
- Nutritious: Rich in vitamin C, beta-carotene, fiber, healthy fats, anti-inflammatory compounds, and antioxidants.
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Sensational Summer Salad
Ingredients
- 1 head romaine lettuce, chopped (about 4 cups)
- 2 cups fresh corn kernels, from 3–4 ears
- 1½ cups cooked black beans, from one 14-ounce can, drained and rinsed
- 1 cup ripe cherry tomatoes, halved or quartered
- 1 cup ripe strawberries, hulled and quartered
- 2 small Persian cucumbers, diced (about 1 cup)
- 1 cup chopped fresh basil, or other fresh herbs
Lemon Vinaigrette
- 2 tbsp fresh lemon juice, from about 1 lemon
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ½ tsp sea salt
- ¼ cup extra-virgin olive oil
- 1 ripe avocado, diced
Instructions
- Combine all of the salad ingredients in a large mixing bowl.
- Add the vinaigrette ingredients to a glass jar with a lid, tighten the lid, and shake vigorously until emulsified. Or whisk together in a small bowl until smooth.
- Pour the vinaigrette over the salad, toss to coat, and serve immediately.
Nutrition
Calories: 390kcal | Carbohydrates: 43g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 354mg | Potassium: 908mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1358IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 3mg
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