Summer Lunch Ideas – Light & Tasty

1. Watermelon & Feta Salad

Ingredients:

• 4 cups watermelon, cubed

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh mint leaves, chopped

• 2 tbsp olive oil

• 1 tbsp lime juice

• Pinch of salt & pepper

Instructions:

1. In a large bowl, combine watermelon cubes and chopped mint.

2. Drizzle with olive oil and lime juice.

3. Gently toss to combine.

4. Top with crumbled feta.

5. Chill for 10 minutes before serving.

2. Caprese Salad with Balsamic Glaze

Ingredients:

• 2 large ripe tomatoes, sliced

• 8 oz fresh mozzarella, sliced

• 1/4 cup fresh basil leaves

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• Salt & pepper to taste

Instructions:

1. Layer tomato and mozzarella slices alternately on a plate.

2. Tuck basil leaves between slices.

3. Drizzle with olive oil and balsamic glaze.

4. Season with salt and pepper.

5. Serve immediately or chill briefly.

3. Greek Salad with Kalamata Olives

Ingredients:

• 2 cups chopped romaine or mixed greens

• 1/2 cucumber, sliced

• 1/2 red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/4 cup Kalamata olives

• 1/4 cup crumbled feta cheese

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1/2 tsp dried oregano

• Salt & pepper to taste

Instructions:

1. Combine greens, cucumber, onion, tomatoes, and olives in a bowl.

2. In a small bowl, whisk olive oil, vinegar, oregano, salt, and pepper.

3. Drizzle over salad and toss.

4. Top with feta cheese and serve.

4. Strawberry Spinach Salad

Ingredients:

• 4 cups baby spinach

• 1 cup strawberries, sliced

• 1/4 cup goat cheese or feta

• 1/4 cup candied pecans or walnuts

• 2 tbsp balsamic vinaigrette

Instructions:

1. Toss spinach, strawberries, and nuts in a bowl.

2. Drizzle with vinaigrette and toss gently.

3. Sprinkle cheese on top.

4. Serve immediately.

5. Avocado & Corn Salad

Ingredients:

• 1 ripe avocado, diced

• 1 cup cooked corn (fresh, canned, or grilled)

• 1/2 red bell pepper, diced

• 1/4 red onion, finely chopped

• Juice of 1 lime

• 1 tbsp olive oil

• Salt & pepper

• Chopped cilantro (optional)

Instructions:

1. Combine avocado, corn, bell pepper, and onion in a bowl.

2. Drizzle with lime juice and olive oil.

3. Season with salt and pepper.

4. Add cilantro if using, and mix gently.

5. Chill before serving.

6. Watermelon & Feta Salad

Ingredients:

• 4 cups watermelon, cubed

• 1/2 cup crumbled feta

• 1/4 cup chopped fresh mint

• 2 tbsp olive oil

• 1 tbsp lime juice

• Salt & pepper to taste

Instructions:

1. Combine watermelon and mint in a bowl.

2. Drizzle with olive oil and lime juice.

3. Toss gently, then top with feta.

4. Chill and serve cold.

7. Caprese Salad with Balsamic Glaze

Ingredients:

• 2 large ripe tomatoes, sliced

• 8 oz fresh mozzarella, sliced

• Fresh basil leaves

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• Salt & pepper

Instructions:

1. Layer tomato, mozzarella, and basil.

2. Drizzle with olive oil and glaze.

3. Sprinkle with salt and pepper.

8. Greek Salad with Kalamata Olives

Ingredients:

• 2 cups romaine lettuce

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1/2 red onion, thinly sliced

• 1/4 cup Kalamata olives

• 1/4 cup feta

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1/2 tsp oregano

• Salt & pepper

Instructions:

1. Combine vegetables and olives.

2. Mix dressing and pour over salad.

3. Top with feta and serve.

9. Strawberry Spinach Salad

Ingredients:

• 4 cups baby spinach

• 1 cup strawberries, sliced

• 1/4 cup goat cheese or feta

• 1/4 cup candied pecans

• 2 tbsp balsamic vinaigrette

Instructions:

1. Toss spinach, strawberries, and pecans.

2. Drizzle with dressing and top with cheese.

10. Avocado & Corn Salad

Ingredients:

• 1 avocado, diced

• 1 cup grilled corn

• 1/2 red bell pepper, diced

• 1/4 red onion, minced

• Juice of 1 lime

• 1 tbsp olive oil

• Salt, pepper, cilantro (optional)

Instructions:

1. Combine all ingredients.

2. Gently toss and chill.

11. Grilled Peach Salad

Ingredients:

• 2 peaches, halved & grilled

• 4 cups arugula or mixed greens

• 1/4 cup crumbled goat cheese

• 2 tbsp chopped walnuts or pecans

• Balsamic glaze

Instructions:

1. Grill peaches until slightly charred.

2. Slice and place on greens.

3. Add cheese and nuts, drizzle with glaze.

12. Cucumber & Tomato Salad

Ingredients:

• 2 cucumbers, sliced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• Salt & pepper

Instructions:

1. Toss vegetables with oil and vinegar.

2. Season and chill before serving.

12. Asian Cabbage Slaw

Ingredients:

• 2 cups shredded red and green cabbage

• 1/2 cup shredded carrots

• 2 green onions, sliced

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp soy sauce

• 1 tsp honey

• Toasted sesame seeds

Instructions:

1. Whisk dressing.

2. Toss with veggies.

3. Top with sesame seeds.

13. Summer Berry Salad with Poppyseed Dressing

Ingredients:

• 4 cups spring greens

• 1/2 cup blueberries

• 1/2 cup raspberries

• 1/2 cup sliced strawberries

• 1/4 cup goat cheese

• 1/4 cup candied almonds

• 2 tbsp poppyseed dressing

Instructions:

1. Toss greens and berries.

2. Drizzle with dressing.

3. Top with cheese and almonds.

14. Chopped Southwest Salad

Ingredients:

• 2 cups chopped romaine

• 1/2 cup corn

• 1/2 cup black beans

• 1/2 avocado, diced

• 1/2 red bell pepper, diced

• Tortilla strips

• 2 tbsp ranch or chipotle dressing

Instructions:

1. Mix all veggies and beans.

2. Add dressing and toss.

3. Top with tortilla strips.

15. Arugula, Fig & Goat Cheese Salad

Ingredients:

• 4 cups arugula

• 1/4 cup dried or fresh figs, halved

• 1/4 cup goat cheese

• 2 tbsp walnuts

• 1 tbsp balsamic vinaigrette

Instructions:

1. Combine arugula, figs, and walnuts.

2. Drizzle with vinaigrette.

3. Add goat cheese on top.

16. Mango & Black Bean Salad

Ingredients:

• 1 mango, diced

• 1/2 cup canned black beans, rinsed

• 1/4 red onion, chopped

• 1/2 red bell pepper, diced

• Juice of 1 lime

• 1 tbsp olive oil

• Cilantro, salt, pepper

Instructions:

1. Mix all ingredients.

2. Toss with lime juice and oil.

17. Kale Caesar with Crispy Chickpeas

Ingredients:

• 4 cups chopped kale

• 1/2 cup roasted chickpeas

• 1/4 cup shredded Parmesan

• 2 tbsp Caesar dressing

• Lemon juice (optional)

Instructions:

1. Massage kale with a little dressing.

2. Add chickpeas and cheese.

3. Drizzle more dressing and lemon.

18. Pasta Salad with Italian Dressing

Ingredients:

• 2 cups cooked rotini pasta

• 1/2 cup cherry tomatoes

• 1/4 cup black olives

• 1/4 cup diced mozzarella

• 2 tbsp Italian dressing

Instructions:

1. Mix all ingredients.

2. Chill before serving.

19. Couscous Salad with Lemon & Herbs

Ingredients:

• 1 cup cooked couscous

• 1/4 cup chopped cucumber

• 1/4 cup cherry tomatoes

• 1 tbsp parsley

• Juice of 1 lemon

• 1 tbsp olive oil

Instructions:

1. Combine all ingredients.

2. Season with salt and pepper.

20. Quinoa Salad with Roasted Veggies

Ingredients:

• 1 cup cooked quinoa

• 1 cup roasted zucchini, peppers, and onion

• 1/4 cup feta

• 1 tbsp olive oil

• Juice of 1/2 lemon

Instructions:

1. Toss all ingredients.

2. Serve warm or cold.

21. Broccoli Crunch Salad

Ingredients:

• 2 cups broccoli florets

• 1/4 cup shredded carrots

• 1/4 cup sunflower seeds

• 2 tbsp dried cranberries

• 2 tbsp Greek yogurt or mayo

• 1 tsp honey

• 1 tsp apple cider vinegar

Instructions:

1. Mix dressing ingredients.

2. Toss with veggies.

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18. BLT Salad with Buttermilk Dressing

Ingredients:

• 2 cups chopped romaine

• 1/2 cup cherry tomatoes

• 1/4 cup crumbled bacon

• 2 tbsp buttermilk ranch dressing

• Croutons (optional)

Instructions:

1. Toss lettuce, tomatoes, and bacon.

2. Drizzle with dressing.

22. Thai Peanut Noodle Salad

Ingredients:

• 1 cup cooked rice noodles

• 1/2 cup shredded carrots

• 1/4 cup red bell pepper, sliced

• 1 tbsp chopped peanuts

• 2 tbsp peanut sauce

Instructions:

1. Toss noodles with veggies and sauce.

2. Sprinkle with peanuts.

23. Panzanella (Bread & Tomato Salad)

Ingredients:

• 2 cups day-old bread, cubed

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1/4 cup cucumber, sliced

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• Basil leaves

• Salt & pepper

Instructions:

1. Toast or lightly fry bread cubes.

2. Mix all ingredients.

3. Let sit 15 mins before serving.