1. Mango & Avocado Salad with Lime Honey Dressing

This tropical salad is vibrant, fresh, and a great mix of creamy, sweet, and tangy.

Photo credit: My Chefs Apron

Ingredients:

• 2 ripe avocados, diced
• 1 ripe mango, diced
• 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• Fresh cilantro leaves, chopped
• 1/4 cup crumbled feta (optional)
• Salt and pepper to taste

Dressing:

• 2 tbsp lime juice
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Toss together the avocado, mango, cucumber, red onion, and cilantro.
2. Whisk together the dressing ingredients until smooth.
3. Drizzle the dressing over the salad, toss gently, and sprinkle with feta (if using).
4. Serve immediately and enjoy the tropical flavors!

2. Roasted Beet & Goat Cheese Salad with Walnuts

A colorful and earthy salad with a lovely combination of sweet, tangy, and crunchy textures.

Photo credit: once upon a chef

Ingredients:

• 2 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• Arugula or mixed greens
• 1 tbsp fresh thyme leaves (optional)

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets in the oven at 400°F (200°C) for about 45 minutes, then peel and slice them.
2. In a large bowl, mix the arugula or greens with the roasted beets, goat cheese, and walnuts.
3. Whisk together the dressing ingredients and drizzle over the salad.
4. Sprinkle with fresh thyme and serve.

3. Chickpea & Cucumber Salad with Tahini Dressing

A hearty, plant-based salad that’s satisfying, creamy, and refreshing at the same time.

Photo credit: hello veggie

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, chopped
• 1/2 red onion, finely diced
• 1/4 cup parsley, chopped
• 1/4 cup olives (black or green), pitted and sliced
• 1 tbsp sunflower seeds or pumpkin seeds

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• Water to thin (if needed)

Instructions:

1. In a large bowl, mix the chickpeas, cucumber, red onion, parsley, and olives.
2. Whisk together the tahini dressing ingredients. Add water if the dressing is too thick.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle with seeds and serve chilled or at room temperature.

4. Roasted Sweet Potato & Quinoa Salad with Maple Balsamic Vinaigrette

A hearty and filling salad with a balance of sweetness, earthiness, and nuttiness.

Photo credit: sailor Bailey

Ingredients:

• 1 medium sweet potato, cubed
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds or sunflower seeds
• Mixed greens or baby spinach
• 1/4 cup red onion, thinly sliced

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the sweet potato cubes at 400°F (200°C) for 20–25 minutes until soft and slightly caramelized.
2. In a large bowl, combine the quinoa, roasted sweet potato, dried cranberries, seeds, and red onion.
3. Whisk together the dressing ingredients and pour over the salad.
4. Toss gently, add greens, and serve warm or at room temperature.

5. Spicy Thai Mango Salad

A tangy and spicy salad with crunchy veggies and a burst of freshness.

Photo credit: little spice jar

Ingredients:

• 1 ripe mango, julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1/4 cup fresh cilantro, chopped
• 1-2 small red chili peppers, finely sliced (optional)
• 1/4 cup peanuts, chopped

Dressing:

• 2 tbsp fish sauce (or soy sauce for vegetarian version)
• 1 tbsp lime juice
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions:

1. In a large bowl, mix together the mango, bell pepper, cucumber, carrot, and cilantro.
2. For the dressing, whisk together the fish sauce, lime juice, honey, rice vinegar, and sesame oil.
3. Toss the salad with the dressing and sprinkle with chopped peanuts and red chili peppers for a bit of heat.
4. Serve chilled, garnished with extra cilantro.

6. Watermelon, Feta, and Mint Salad

A refreshing, sweet, and savory salad perfect for hot days.

Photo credit: Something Nutritious

Ingredients:

• 3 cups cubed watermelon
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1 tbsp balsamic reduction (optional)

Instructions:

1. In a large bowl, toss the cubed watermelon with crumbled feta and chopped mint.
2. Drizzle with a little balsamic reduction for added flavor (optional).
3. Serve immediately and enjoy the sweetness with the salty and refreshing combo!

7. Crispy Chickpea & Kale Salad

A crunchy, nutritious salad with roasted chickpeas and hearty kale.

Photo credit: Minimalist Baker

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups chopped kale (stems removed)
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds or sunflower seeds

Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, shaking halfway through.
2. Massage the kale with a bit of olive oil and salt to soften it.
3. Toss the kale with the roasted chickpeas, red onion, and nuts/seeds.
4. Whisk together the dressing and drizzle over the salad.
5. Toss everything together and serve!