5 Crunchy, Colorful, and Crave-Worthy Salads to Kick Off Summer Right

There’s just something about summer that makes salads taste better. Maybe it’s the sunshine, maybe it’s the fresh produce—or maybe it’s the fact that we’re all craving meals that are cool, light, and satisfying without sacrificing flavor. We’re rounding up five of our go-to salads that check all the boxes: bold flavor, satisfying texture, and enough variety to keep things interesting all season long. Whether you’re prepping a weekday lunch, throwing together a last-minute dinner, or bringing something fresh to a cookout, these salads are anything but boring. Bonus: many of them hold up great in the fridge, so you can actually enjoy leftovers!

For me, when it comes to salad, it needs to be super flavorful and satisfying. Adding a crunch to any salad enhances satiation and also makes us feel like we're eating something more substantial than just a green salad. I love that about the crunchy coleslaw, and I love that it's got the same nutritional value as a salad, but a little off the beaten path. Another great thing about this one is that, unlike most salads, it can last for days in the refrigerator.

Crunchy Coleslaw

Serves 6

Ingredients

• 2 (12-ounce) bags shredded cabbage or coleslaw mix

• 1 (12-ounce) bag shredded carrots

• 8 green onions, sliced (white and green parts)

• 1 large green bell pepper, cored, seeded, and diced

• 1/2 cup slivered almonds (toasted for deeper flavor)

• 1/4 cup balsamic vinegar

• 1/4 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Directions

In a large bowl, combine the cabbage, carrots, green onions, bell pepper, and almonds. Give everything a toss and drizzle with the vinegar and olive oil to coat everything well. Season to taste with salt and pepper.

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Did you know that eating crunchy food can even help reduce our stress? Chewing crunchy foods reduces jaw tension, which is where a lot of our stress can build up. (Maybe that’s why I find myself adding seeds or something with crunch to every salad or bowl!)

In this recipe, crunchy quinoa, fresh from the oven, adds a step to your food prep, but you’ll appreciate the inclusion. This recipe can be cooked ahead and stored in a jar, but I must say it’s best served straight from the oven.

Crunchy Quinoa Bowl

(Recipe from The Feel-Good Way)

Serves 1

Ingredients

• ¾ cup uncooked quinoa

• 1 cup chopped romaine lettuce

• ½ cup shredded carrots

• 1 small Roma tomato, sliced

• ¼ cup diced cucumber

• 1 green onion, diced

• ¼ cup sunflower seeds

• ¼ cup diced jicama (optional)

• 1 hard-boiled egg (optional), sliced

Optional Dressing

• 1 tablespoon balsamic vinegar

• 1 teaspoon extra-virgin olive oil

• Sea salt and freshly ground

• black pepper

Directions

Preheat the oven to 400°F.

Meanwhile, cook the quinoa according to the package directions.

Spread the cooked quinoa on a sheet pan and pat it dry with paper towels or a clean kitchen towel.

Bake the quinoa until it is slightly browned and crispy-looking, about 20 minutes. Let it sit for a couple of minutes to cool and crisp.

In a bowl, combine the quinoa, lettuce, carrots, tomato, cucumber, green onion, sunflower seeds, and, if using, the jicama and egg.

If using the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, and salt and pepper to taste. Add to the quinoa mixture to serve.

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This one is FULL of veggies – BRIGHT on color and flavor!

Loaded Veggie Asian Salad

Serves 4

Ingredients

• 1 package Asian chopped salad mix (this usually comes with two different colors of cabbage, carrots, and green onions)

• 1 stalk celery, diced

• 1 green pepper, diced

• 1 red pepper, diced

• 1 cup snap peas

• 1 cup almonds, slivered

• 1 cup chicken, shredded (from taco leftovers, rotisserie or fresh)

• 1 cup brown rice or quinoa

• 1 Tablespoon dressing per serving

Thai Peanut Dressing:

• 1-inch piece fresh ginger root, peeled and grated

• 3 cloves garlic, grated

• 1/ 3 cup unseasoned rice vinegar

• ¼ cup natural creamy peanut butter

• 2 Tablespoons filtered water

• 1 Tablespoon raw honey

• 1 Tablespoon coconut aminos

• ½ -1 teaspoon hot sauce

• 2 teaspoons toasted sesame oil

Directions

Add dressing ingredients to the bowl of a high-powered blender or food processor. Pulse for 1-2 minutes until smooth. Store in an airtight container in the fridge for up to one week.

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You might question the ingredients in this one, but trust me when I say the combined flavors are an explosion of taste!

Cucumber Lentil Salad

Serves 4

Ingredients

• 3 cups cooked lentils (we love Trader Joe’s precooked option)

• 3 Persian cucumbers or 1 English cucumber, finely diced

• ½ cup red onion, thinly sliced

• ½ cup Medjool dates, pitted and finely diced

• ¼ cup sun-dried tomatoes, rinsed, drained, and chopped

• ¼ cup fresh mint, chopped

• 2 Tablespoons pine nuts (toasted for added flavor)

• ¼ cup Apple Cider Vinaigrette (see below)

Apple Cider Vinaigrette:

Makes approximately ½ cup, ¼ cup per serving

• 1 /3 cup olive oil

• ¼ cup apple cider vinegar

• 1 Tablespoon honey

• ½ teaspoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper, to taste

Directions

In a mixing bowl, combine the cooked lentils, cucumber, red onion, dates, sun-dried tomatoes, mint, and nuts. Drizzle the vinaigrette on top and toss to combine. Store in an airtight container for up to 3 days.

TIP: Soak your onions in cold water for at least 10 minutes before serving to neutralize the sulfur compounds and facilitate easier digestion.

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If you know CCN, you know our love affair with anything remotely Tex-Mex, so we had to include at least one Southwest-inspired dish!

Purple Santa Fe Salad with Cilantro Lime Dressing

Serves 2

Ingredients

• ½ head of purple cabbage, thinly sliced

• 2 Tablespoons cilantro, chopped

• ¼ cup avocado, diced

• ½ cucumber, sliced or chopped

• ¼ cup pumpkin seeds

• ½ cup organic corn

• ½ cup black beans, rinsed and drained

• 10 cherry tomatoes, sliced in half

• Option: Add chicken for more protein

Cilantro Lime Dressing (serves 6)

• ½ teaspoon ground turmeric

• 1 Tablespoon chopped cilantro

• 2 Tablespoons fresh lime juice

• ½ cup olive oil

• ¼ cup apple cider vinegar

• 1-2 Tablespoons maple syrup

• Salt and pepper, to taste

Directions

Mix all dressing ingredients in a Mason jar.

Single-serving dressing: 1/8 teaspoon ground turmeric, 1 teaspoon chopped cilantro, ½ Tablespoon fresh lime juice, 1 Tablespoon olive oil, 1 teaspoon apple cider vinegar, ½ teaspoon maple syrup, and salt and pepper to taste. Mix all ingredients in a Mason jar.

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Salads don’t have to be sad, skimpy, or short-lived—and this lineup proves it. From the crunchy coleslaw that doubles as a slaw and a side dish, to the unexpected flavor combo of cucumbers and lentils, each recipe brings something unique to the table (literally). Whether you’re craving something hearty, fresh, zesty, or packed with protein, you’ve got options that deliver on taste and nutrition. Here’s to a summer full of vibrant meals that keep you feeling good—one salad bowl at a time.