As the temperature rises and summer days stretch on, there’s nothing quite like a refreshing salad bowl to quench your thirst and satisfy your cravings. From light and tangy to hearty and filling, we’ve gathered 20 of our favorite summer salad bowls that are sure to become new staples in your repertoire. Whether you’re looking for a quick and easy lunch or a flavorful side dish to accompany your grilled favorites, these recipes have got you covered.
In this article, we’ll be exploring everything from classic combinations like Greek quinoa and Mediterranean chickpea salads to more adventurous pairings like Thai peanut tofu and Moroccan spiced carrot and lentil. With a focus on fresh flavors, seasonal ingredients, and creative twists, we’re confident that these salad bowls will become your go-to’s for the hottest summer months.
Greek quinoa salad bowl
This refreshing quinoa salad bowl combines the flavors of Greece with a protein-packed punch. With quinoa as its base, it’s also a nutritious and filling meal option.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated
– 2 tbsp. extra-virgin olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, feta cheese, olives, and artichoke hearts.
3. Drizzle olive oil and red wine vinegar over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves.
Cooking Time: 15 minutes
Asian sesame chicken salad bowl
A refreshing twist on traditional chicken salad, this Asian-inspired bowl combines juicy chicken with crunchy vegetables and savory sesame flavors.
Ingredients:
– 1 lb cooked chicken breast, diced
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup sliced red bell peppers
– 1 cup sliced carrots
– 1/4 cup toasted sesame seeds
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– Salt and pepper to taste
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, combine chicken, mixed greens, bell peppers, and carrots.
2. In a small bowl, whisk together soy sauce, honey, and ginger until well combined.
3. Pour the sesame dressing over the chicken mixture and toss to coat.
4. Sprinkle toasted sesame seeds over the top and season with salt and pepper to taste.
5. Garnish with chopped green onions and serve immediately.
Cooking Time: 10 minutes
Southwest black bean and corn salad bowl
A flavorful and nutritious salad bowl that combines the richness of black beans, sweetness of corn, and a hint of spice.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine cooked black beans, corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and cumin.
3. Pour the lime-cumin mixture over the bean and corn mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Drizzle olive oil over the salad and serve.
Cooking Time: 10 minutes
Mediterranean chickpea salad bowl
Experience the bright flavors of the Mediterranean with this vibrant salad bowl featuring chickpeas, juicy tomatoes, and crunchy cucumber, all tossed together with a zesty lemon vinaigrette.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 2 medium tomatoes, diced
– 1/2 cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Crumbly feta cheese (optional)
Instructions:
1. In a large bowl, combine mixed greens, chickpeas, tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Top with crumbly feta cheese, if desired.
Cooking Time: 10 minutes
Kale Caesar salad bowl with grilled chicken
A healthier take on the classic Caesar salad, this recipe combines the crunch of kale with the richness of grilled chicken and a tangy homemade Caesar dressing.
Ingredients:
– 2 cups curly kale, stems removed and discarded
– 1 pound boneless, skinless chicken breast
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup homemade Caesar dressing (see below)
– 1/2 cup croutons (store-bought or homemade)
– Salt and pepper to taste
Homemade Caesar Dressing:
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and garlic. Grill for 5-6 minutes per side or until cooked through.
2. In a large bowl, massage kale leaves with olive oil and a pinch of salt until tender.
3. Slice grilled chicken into strips.
4. Assemble salad bowls by placing kale in the bottom, topping with chicken, croutons, and Caesar dressing.
Cooking Time: 15-20 minutes
Thai peanut tofu salad bowl
A flavorful and nutritious salad bowl that combines the creaminess of peanut sauce with the crunch of fresh vegetables, all wrapped up with crispy tofu. This dish is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 block extra-firm tofu, drained and cubed
– 2 tablespoons peanut oil
– 1 tablespoon Thai peanut sauce (homemade or store-bought)
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1 cup sliced red bell pepper
– 1 cup sliced cucumber
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: 1/4 cup chopped peanuts or sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the tofu with peanut oil, salt, and pepper on a baking sheet.
3. Bake for 15-20 minutes, or until the tofu is golden brown and crispy.
4. In a large bowl, combine mixed greens, red bell pepper, cucumber, and cilantro.
5. Add the cooked tofu to the salad bowl and drizzle with peanut sauce.
6. Garnish with chopped peanuts or sesame seeds, if desired.
Cooking Time: 20 minutes
Mexican street corn salad bowl
Get ready to fiesta with this vibrant and flavorful Mexican street corn salad bowl, perfect for a quick and easy meal or party appetizer.
Ingredients:
– 1 cup cooked corn kernels (fresh or frozen)
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow bell pepper
– 1/4 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked corn kernels, red bell pepper, yellow bell pepper, and cotija cheese.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Drizzle olive oil over the salad and sprinkle with cilantro.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted vegetable and farro salad bowl
This hearty salad bowl combines the nutty flavor of farro with a medley of roasted vegetables, all wrapped up in a bright and refreshing package. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup cooked farro
– 2 cups mixed vegetables (such as Brussels sprouts, carrots, sweet potatoes, red onions)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook farro according to package instructions.
4. In a large bowl, combine cooked farro, roasted vegetables, and balsamic vinegar.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Avocado and shrimp Cobb salad bowl
A refreshing twist on the classic Cobb salad, this recipe combines succulent shrimp with creamy avocado and crispy bacon for a delightful fusion of flavors and textures.
Ingredients:
– 1 ripe avocado, diced
– 1/2 pound large shrimp, cooked and peeled
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced avocado, cooked shrimp, blue cheese, parsley, scallions, and crumbled bacon.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15 minutes
Moroccan spiced carrot and lentil salad bowl
Experience the vibrant flavors of Morocco with this healthy and hearty salad bowl, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked lentils (red or green)
– 2 medium carrots, peeled and grated
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine cooked lentils, grated carrots, parsley, cilantro, cumin, coriander, and cayenne pepper (if using).
2. Drizzle with olive oil and lemon juice; toss to coat.
3. Season with salt and pepper to taste.
4. Top with crumbled feta cheese (if using) and serve.
Cooking Time: 10 minutes
BBQ ranch chicken salad bowl
Elevate your salad game with this flavorful and satisfying bowl, featuring tender chicken, crispy bacon, and a tangy BBQ ranch dressing. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup BBQ sauce
– 2 tbsp ranch seasoning
– 6 cups mixed greens (lettuce, spinach, arugula)
– 1/2 cup crumbled cooked bacon
– 1 cup cherry tomatoes, halved
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, whisk together BBQ sauce and ranch seasoning.
3. Season chicken breast with salt and pepper, then brush with the BBQ-ranch mixture.
4. Bake chicken for 20-25 minutes or until cooked through.
5. Assemble salad bowls by layering greens, bacon, cherry tomatoes, and shredded cheese (if using).
6. Slice cooked chicken into strips and add to salad.
Cooking Time: 30-40 minutes
Spinach and strawberry salad bowl with balsamic glaze
This sweet and savory salad combines the earthy taste of spinach, the juiciness of strawberries, and the tanginess of balsamic glaze. Perfect for a light and refreshing meal or as a unique side dish.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans (optional)
– 2 tbsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. If using, sprinkle crumbled feta cheese and chopped pecans over the salad.
3. Drizzle balsamic glaze over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Taco salad bowl with ground turkey
This hearty salad bowl combines seasoned ground turkey, crunchy veggies, and creamy avocado in a flavorful and nutritious meal.
Ingredients:
– 1 lb ground turkey
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 1 packet taco seasoning
– 1 head lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup crumbled queso fresco (or shredded cheese)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, and taco seasoning; cook for 1-2 minutes.
4. Assemble salad bowls by placing cooked turkey mixture on top of chopped lettuce, followed by cherry tomatoes, avocado, and queso fresco.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Beet and goat cheese salad bowl
A sweet and tangy combination of roasted beets, creamy goat cheese, and crunchy greens, perfect for a quick and refreshing meal or snack.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.
2. Let beets cool, then peel and slice into wedges.
3. In a small bowl, whisk together olive oil, salt, and pepper.
4. Place mixed greens on a serving bowl or plate. Top with roasted beet wedges, crumbled goat cheese, and chopped nuts (if using).
5. Serve immediately and enjoy!
Cooking Time: 50-60 minutes
Pesto pasta salad bowl with cherry tomatoes
A refreshing summer salad that combines the flavors of creamy pesto pasta, juicy cherry tomatoes, and crunchy veggies. Perfect for a quick lunch or dinner!
Ingredients:
– 8 oz pasta (bowtie or penne work well)
– 1/2 cup fresh basil leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped cucumber
– 1/4 cup sliced red bell pepper
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine basil leaves, olive oil, garlic, and Parmesan cheese. Blend until smooth.
3. In a large bowl, combine cooked pasta, pesto sauce, cherry tomatoes, cucumber, and red bell pepper. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Warm sweet potato and kale salad bowl
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all wrapped up in a warm and cozy bowl.
Ingredients:
– 2 large sweet potatoes
– 1 bunch of curly kale, stems removed and discarded
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: crumbled goat cheese or chopped walnuts for added flavor
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Add kale leaves and cook, stirring occasionally, until wilted and slightly caramelized (about 5-7 minutes).
5. In a small bowl, whisk together honey and a pinch of salt.
6. Squeeze roasted sweet potatoes to release some steam, then slice into 1-inch thick rounds.
7. Assemble the salad by placing sweet potato slices in a bowl, topping with wilted kale, and drizzling with honey mixture.
Cooking Time: approximately 60-70 minutes
Teriyaki salmon and rice salad bowl
A flavorful and nutritious bowl filled with juicy teriyaki salmon, fluffy rice, and crunchy vegetables, perfect for a quick and easy lunch or dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup cooked Japanese-style short-grain rice
– 1/2 cup teriyaki sauce (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 cup mixed vegetables (bell peppers, carrots, green onions)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the salmon fillets on the sheet.
3. In a small bowl, whisk together teriyaki sauce, soy sauce, and sesame oil. Brush the mixture evenly over the salmon.
4. Bake for 12-15 minutes or until cooked through.
5. Cook the rice according to package instructions.
6. Heat the mixed vegetables in a pan with a little water until tender.
7. Assemble the salad bowls by placing a portion of rice, teriyaki salmon, and mixed vegetables on each plate.
Cooking Time: 25-30 minutes
Caprese salad bowl with fresh basil
A classic Italian salad gets a boost from fresh basil in this simple and flavorful recipe.
Ingredients:
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large platter or bowl.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad, followed by the balsamic vinegar.
4. Sprinkle the chopped basil leaves evenly over the salad.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is best served fresh, so be sure to assemble just before serving.
Apple walnut salad bowl with blue cheese
Combine the flavors of crisp apple, toasted walnut, and pungent blue cheese for a delightful fall-inspired salad. This simple yet satisfying bowl is perfect for a quick lunch or dinner.
Ingredients:
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced apple and chopped walnuts.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the apple-walnut mixture and toss to coat.
4. Crumble blue cheese over the top and season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Zucchini noodle and avocado salad bowl
This refreshing salad bowl combines the best of summer – tender zucchini noodles, creamy avocado, and a burst of citrus flavor. Perfect for a quick lunch or dinner, this recipe is easy to prepare and packed with nutrients.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Spiralize zucchinis into noodles and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add zucchini noodles and cook, stirring occasionally, until tender and slightly caramelized, about 5-7 minutes.
3. In a separate bowl, combine diced avocado and lemon juice. Stir until smooth and creamy.
4. To assemble the salad bowls, place cooked zucchini noodles on a plate or bowl, top with the avocado mixture, and sprinkle with salt and pepper to taste.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 15-20 minutes
Summary
Stay cool this summer with these refreshing salad bowl recipes! From classic Greek quinoa to spicy Thai peanut tofu, there’s something for every taste. Try our Asian sesame chicken bowl or Mediterranean chickpea bowl for a flavorful and healthy meal. Or, go bold with our BBQ ranch chicken or Taco salad bowls. For a lighter option, enjoy our Spinach and strawberry salad bowl with balsamic glaze or Caprese salad bowl with fresh basil. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these 20 salad bowls have got you covered.