17 Refreshing Garden Salad Recipes Delicious

Just when you thought salads were just a side dish, we’re here to prove they can steal the spotlight! Dive into our collection of 17 Refreshing Garden Salad Recipes that are as delicious as they are vibrant. Perfect for any season, these salads are your ticket to a quick, healthy, and utterly satisfying meal. Ready to toss up something extraordinary? Let’s get started!

Classic Garden Salad with Homemade Vinaigrette

Just the other day, I found myself staring at a fridge full of fresh veggies, wondering how to turn them into something both simple and spectacular. That’s when I decided to whip up a Classic Garden Salad with Homemade Vinaigrette—a dish that’s as refreshing as it is easy to make.

Ingredients

• Mixed greens – 4 cups
• Cherry tomatoes – 1 cup
• Cucumber – 1, sliced
• Red onion – ¼ cup, thinly sliced
• Olive oil – ¼ cup
• Apple cider vinegar – 2 tbsp
• Dijon mustard – 1 tsp
• Honey – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well blended. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
3. Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly. Tip: Use salad tongs for an even mix without bruising the greens.
4. Serve immediately for the freshest taste. Tip: For an extra crunch, add some toasted nuts or seeds right before serving.

This salad is a crisp, vibrant mix with a perfect balance of tangy and sweet from the vinaigrette. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Avocado and Spinach Garden Salad

Zesty and fresh, this Avocado and Spinach Garden Salad has become my go-to for those days when I crave something light yet satisfying. It’s a dish that reminds me of summer picnics and the joy of eating straight from the garden.

Ingredients

• Spinach – 2 cups
• Avocado – 1, sliced
• Cherry tomatoes – 1 cup, halved
• Red onion – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the spinach thoroughly under cold running water to remove any dirt, then pat dry with a clean towel or use a salad spinner.
2. In a large salad bowl, combine the spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Tip: For a smoother dressing, you can emulsify it by slowly adding the olive oil to the lemon juice while whisking.
4. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Use your hands or salad tongs to toss the salad to prevent the avocado from mashing.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: If you’re preparing this salad ahead of time, add the avocado just before serving to keep it from browning.

Great for a quick lunch or a side dish, this salad offers a creamy texture from the avocado, a slight crunch from the fresh veggies, and a tangy kick from the lemon dressing. Try serving it with grilled chicken or fish for a complete meal.

Summer Berry Garden Salad

This morning, as I wandered through my garden, the vibrant colors of ripe berries caught my eye, inspiring me to whip up this refreshing Summer Berry Garden Salad. It’s the perfect blend of sweet and tangy, with a crunch that’ll make your taste buds dance.

Ingredients

• Mixed berries – 2 cups
• Baby spinach – 4 cups
• Almonds – ½ cup
• Balsamic vinegar – 2 tbsp
• Olive oil – ¼ cup
• Honey – 1 tbsp

Instructions

1. Rinse the mixed berries and baby spinach under cold water, then pat dry with a clean towel to ensure your salad isn’t watery.
2. In a large bowl, combine the mixed berries and baby spinach. Tip: If you’re not serving immediately, keep the spinach and berries separate to prevent sogginess.
3. Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Let them cool before adding to the salad for that perfect crunch.
4. In a small bowl, whisk together balsamic vinegar, olive oil, and honey until well combined. Tip: Adjust the honey according to the sweetness of your berries.
5. Drizzle the dressing over the salad and toss gently to coat. Tip: Add the dressing just before serving to keep the spinach crisp.
6. Serve immediately, garnished with the toasted almonds on top for an extra layer of texture.

Bright and bursting with flavors, this salad is a celebration of summer’s bounty. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Grilled Chicken Garden Salad

Just last weekend, I found myself staring at a fridge full of fresh veggies and some leftover grilled chicken, wondering how to turn them into something exciting. That’s when the idea for this Grilled Chicken Garden Salad hit me—it’s the perfect way to use up leftovers while keeping things light and flavorful.

Ingredients

• Grilled chicken – 2 cups, chopped
• Mixed greens – 4 cups
• Cherry tomatoes – 1 cup, halved
• Cucumber – 1, sliced
• Red onion – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. Add the chopped grilled chicken to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Tip: For a smoother dressing, let it sit for 5 minutes before tossing.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for an even mix without bruising the greens.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: This resting time enhances the taste, making every bite more delicious.

Now, this salad isn’t just a treat for the taste buds with its juicy chicken and crisp veggies, but it’s also a feast for the eyes. Serve it in a hollowed-out watermelon for a fun summer presentation that’ll wow your guests.

Quinoa and Vegetable Garden Salad

Finally, a salad that’s as nourishing as it is colorful! I stumbled upon this Quinoa and Vegetable Garden Salad during one of my weekend farmers’ market visits, and it’s been a staple in my kitchen ever since. It’s the perfect blend of crunch and zest, with a little story behind every bite.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved
• Red onion – ¼ cup, finely chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water for 1 minute to remove its natural coating, which can make it taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
4. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. This allows it to fluff up perfectly.
5. While the quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
6. In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, and red onion.
7. Drizzle with olive oil and lemon juice, then sprinkle with salt. Toss gently to combine all the ingredients evenly.
8. For the best flavor, let the salad sit for 10 minutes before serving. This allows the flavors to meld together beautifully.

Bright and bursting with freshness, this salad is a testament to how simple ingredients can create something extraordinary. Serve it in a hollowed-out watermelon for a fun summer presentation, or enjoy it as is for a quick, healthy lunch.

Greek Style Garden Salad

Sometimes, all I crave is a fresh, vibrant salad that transports me straight to the Mediterranean. That’s exactly what this Greek Style Garden Salad does, with its crisp veggies and tangy feta. It’s my go-to for a quick, healthy lunch that never fails to brighten my day.

Ingredients

• Cucumber – 1 cup, diced
• Tomatoes – 1 cup, diced
• Red onion – ¼ cup, thinly sliced
• Feta cheese – ½ cup, crumbled
• Kalamata olives – ¼ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Dried oregano – ½ tsp

Instructions

1. In a large bowl, combine the diced cucumber, tomatoes, and thinly sliced red onion.
2. Add the crumbled feta cheese and Kalamata olives to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and dried oregano until well combined. Tip: For a smoother dressing, let it sit for 5 minutes before adding to the salad.
4. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Use a spatula to fold the salad, preserving the shape of the veggies and feta.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: If you’re prepping ahead, add the dressing just before serving to keep the veggies crisp.

Out of all the salads I’ve made, this one stands out for its perfect balance of crunchy and creamy textures, with a dressing that’s just the right amount of zesty. Try serving it alongside grilled chicken or stuffed into a pita for a heartier meal.

Asian Inspired Garden Salad

Unbelievably fresh and bursting with flavors, this Asian Inspired Garden Salad has become my go-to for those days when I crave something light yet satisfying. It’s a dish that reminds me of the vibrant street markets I visited last summer, where every bite was a new discovery.

Ingredients

• Mixed greens – 4 cups
• Carrots – 1 cup, julienned
• Cucumber – 1 cup, sliced
• Sesame oil – 2 tbsp
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tbsp
• Sesame seeds – 1 tsp

Instructions

1. In a large bowl, combine the mixed greens, julienned carrots, and sliced cucumber.
2. In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar until well blended. Tip: For a smoother dressing, let it sit for 5 minutes before tossing with the salad.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for a more even distribution of the dressing.
4. Sprinkle sesame seeds over the salad for a nutty flavor and a bit of crunch. Tip: Toast the sesame seeds lightly in a dry pan for 2 minutes on medium heat to enhance their flavor before sprinkling.

Every forkful of this salad offers a delightful crunch from the fresh vegetables, complemented by the rich, umami-packed dressing. Serve it alongside grilled chicken or tofu for a complete meal, or enjoy it as is for a refreshing lunch.

Roasted Beet and Goat Cheese Garden Salad

Craving something fresh and vibrant for your summer table? I recently stumbled upon this Roasted Beet and Goat Cheese Garden Salad during a lazy Sunday farmers’ market visit, and it’s been a staple in my kitchen ever since. The combination of earthy beets, creamy goat cheese, and crisp greens is simply unbeatable.

Ingredients

• Beets – 2 large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Mixed greens – 4 cups
• Goat cheese – ½ cup, crumbled
• Balsamic vinegar – 1 tbsp

Instructions

1. Preheat your oven to 400°F. This high heat will help caramelize the beets, enhancing their natural sweetness.
2. Peel the beets and cut them into 1-inch cubes. Uniform pieces ensure even roasting.
3. Toss the beet cubes with 1 tbsp olive oil and ½ tsp salt on a baking sheet. Spread them out in a single layer to avoid steaming.
4. Roast in the preheated oven for 25 minutes, or until tender when pierced with a fork. Tip: Stir halfway through for even browning.
5. While the beets cool slightly, arrange the mixed greens on a serving platter.
6. Scatter the roasted beets over the greens, followed by the crumbled goat cheese.
7. Drizzle the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar over the salad. Tip: A little goes a long way with balsamic, so start light and add more if needed.
8. Gently toss the salad just before serving to evenly distribute the dressing without wilting the greens. Tip: Use your hands for the gentlest toss.

Great for a light lunch or as a colorful side, this salad’s textures play beautifully together—creamy, crunchy, and tender all in one bite. Try serving it with a slice of crusty bread to soak up any extra dressing.

Cucumber and Tomato Garden Salad

Yesterday, as I was rummaging through my garden, the vibrant colors of ripe tomatoes and crisp cucumbers caught my eye, inspiring me to whip up a refreshing Cucumber and Tomato Garden Salad. It’s the perfect dish to celebrate the bounty of summer, and I love how it brings a burst of freshness to any meal. Plus, it’s incredibly easy to make, which is a win in my book on busy days.

Ingredients

• Cucumber – 1 large, sliced
• Tomatoes – 2 medium, diced
• Red onion – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the cucumber and tomatoes under cold running water to remove any dirt or pesticides.
2. Slice the cucumber into thin rounds, about ¼ inch thick, for a crisp texture.
3. Dice the tomatoes into bite-sized pieces, ensuring they’re roughly the same size for even eating.
4. Thinly slice the red onion to add a sharp contrast to the salad’s sweetness.
5. In a large mixing bowl, combine the cucumber, tomatoes, and red onion.
6. Drizzle the olive oil and apple cider vinegar over the vegetables for a simple yet flavorful dressing.
7. Sprinkle the salt and black pepper evenly across the salad to enhance all the flavors.
8. Gently toss the salad with your hands or a large spoon to ensure every piece is coated with the dressing.
9. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The salad is wonderfully crisp and refreshing, with the tanginess of the vinegar balancing the sweetness of the tomatoes. For a creative twist, try adding crumbled feta cheese or a handful of fresh basil leaves before serving.

Kale and Apple Garden Salad

Wow, does anyone else feel like they’re constantly on the hunt for that perfect salad that’s both refreshing and satisfying? I stumbled upon this Kale and Apple Garden Salad during one of my late-summer farmers’ market visits, and it’s been a staple in my kitchen ever since. The crispness of the apples paired with the hearty kale makes for a delightful contrast that never gets old.

Ingredients

• Kale – 4 cups
• Apple – 1, sliced
• Walnuts – ½ cup
• Lemon juice – 2 tbsp
• Olive oil – 3 tbsp
• Salt – ½ tsp

Instructions

1. Wash the kale thoroughly under cold water, then pat dry with a clean towel.
2. Remove the stems from the kale and tear the leaves into bite-sized pieces.
3. In a large bowl, massage the kale with 1 tbsp of olive oil and ½ tsp of salt for about 2 minutes to soften the leaves.
4. Core the apple and slice it thinly, then add to the bowl with the kale.
5. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant.
6. Add the toasted walnuts to the salad.
7. In a small bowl, whisk together the remaining 2 tbsp of olive oil and 2 tbsp of lemon juice to make the dressing.
8. Pour the dressing over the salad and toss gently to combine.

Delightfully crunchy and slightly sweet, this salad is a testament to how simple ingredients can come together to create something truly special. Serve it alongside grilled chicken for a more filling meal or enjoy it as is for a light, nutritious lunch.

Southwest Corn and Black Bean Garden Salad

This summer, I’ve been obsessed with creating dishes that are not only refreshing but also packed with flavors that remind me of the Southwest. Today, I’m sharing a recipe that’s become a staple in my kitchen, especially on those days when I crave something light yet satisfying.

Ingredients

• Corn – 2 cups
• Black beans – 1 can (15 oz), drained and rinsed
• Red bell pepper – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the corn, black beans, diced red bell pepper, and finely chopped red onion.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, and salt until well blended. Tip: Fresh lime juice makes a difference, so avoid bottled if possible.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
4. Stir in the chopped cilantro just before serving. Tip: For an extra kick, add a pinch of chili powder or diced jalapeño to the dressing.

Zesty and vibrant, this salad is a celebration of textures and flavors, with the crunch of fresh vegetables and the creaminess of black beans. Serve it as a standalone dish or as a hearty side to grilled meats for a complete meal.

Pasta Garden Salad with Italian Dressing

After a long day of gardening, I craved something fresh yet satisfying, and that’s how this Pasta Garden Salad with Italian Dressing came to life. It’s the perfect blend of hearty pasta and crisp vegetables, tossed in a homemade Italian dressing that’s bursting with flavor.

Ingredients

• Pasta – 8 oz
• Cherry tomatoes – 1 cup
• Cucumber – 1, diced
• Red onion – ¼ cup, thinly sliced
• Olive oil – ¼ cup
• Vinegar – 2 tbsp
• Italian seasoning – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water enhances the pasta’s flavor from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, halve the cherry tomatoes and dice the cucumber.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
5. In a large bowl, whisk together olive oil, vinegar, Italian seasoning, salt, and black pepper to make the dressing.
6. Add the cooled pasta, cherry tomatoes, cucumber, and red onion to the bowl with the dressing.
7. Toss everything together until well coated. Serve immediately or chill for an hour to let the flavors meld.

Bright and vibrant, this salad offers a delightful crunch from the fresh vegetables, perfectly complemented by the tangy Italian dressing. For a creative twist, serve it in hollowed-out bell peppers for an edible bowl that’s as fun to eat as it is delicious.

Tuna and White Bean Garden Salad

Perfect for those lazy summer afternoons when you crave something light yet satisfying, this Tuna and White Bean Garden Salad has become my go-to. It’s a dish that reminds me of picnics in the park with friends, where simplicity meets flavor in the best way possible.

Ingredients

• Tuna in water – 2 cans (5 oz each)
• White beans – 1 can (15 oz), drained and rinsed
• Red onion – ¼ cup, finely diced
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. In a large mixing bowl, combine the drained tuna, white beans, and finely diced red onion.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well blended. Tip: For an extra flavor boost, let the dressing sit for 5 minutes before adding it to the salad.
3. Pour the dressing over the tuna and bean mixture, gently tossing to ensure everything is evenly coated. Tip: Use a fork to flake the tuna as you mix, which helps distribute it more evenly.
4. Fold in the chopped fresh parsley last to keep its color vibrant. Tip: If you’re not serving immediately, hold off on adding the parsley until right before serving to maintain its freshness.

Refreshingly simple, this salad offers a delightful contrast between the creamy beans and the flaky tuna, with a bright kick from the lemon dressing. Serve it over a bed of greens for an extra crunch or alongside crusty bread to soak up every last bit of the dressing.

Feta and Watermelon Garden Salad

Zesty and refreshing, this Feta and Watermelon Garden Salad is my go-to summer dish when I need something quick yet impressive. I remember the first time I tossed these ingredients together on a whim during a backyard BBQ, and it’s been a crowd-pleaser ever since.

Ingredients

• Watermelon – 4 cups, cubed
• Feta cheese – 1 cup, crumbled
• Fresh mint leaves – ¼ cup, chopped
• Olive oil – 2 tbsp
• Lime – 1, juiced
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Add the chopped mint leaves to the bowl for a fresh aroma.
3. Drizzle olive oil and lime juice over the salad to enhance the flavors.
4. Sprinkle salt evenly across the salad to balance the sweetness of the watermelon.
5. Gently toss all the ingredients together until well mixed, being careful not to break the watermelon cubes.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Great for those sweltering days, this salad bursts with juicy sweetness contrasted by the salty feta, all brought together with a tangy lime dressing. Serve it in a hollowed-out watermelon for a fun, edible bowl that’ll wow your guests.

Balsamic Glazed Strawberry Garden Salad

Waking up to the vibrant colors of summer, I can’t help but crave something that’s both refreshing and a tad indulgent. That’s how this Balsamic Glazed Strawberry Garden Salad came to be—a perfect blend of sweet, tangy, and crisp that’s become my go-to for lazy weekend brunches.

Ingredients

• Strawberries – 1 cup, sliced
• Mixed greens – 4 cups
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer, stirring occasionally, until the mixture reduces by half, about 5 minutes. Tip: Keep an eye on it to prevent burning.
2. Remove the balsamic glaze from heat and let it cool slightly. It will thicken as it cools.
3. In a large salad bowl, toss the mixed greens with olive oil, salt, and black pepper until evenly coated.
4. Add the sliced strawberries to the bowl and drizzle with the balsamic glaze. Tip: Save a little glaze for plating if you want an extra fancy touch.
5. Gently toss the salad to combine all ingredients without crushing the strawberries. Tip: Use your hands for the gentlest toss.

Great for those who love a salad that’s anything but boring, this dish offers a delightful crunch from the greens, a burst of sweetness from the strawberries, and a rich depth from the balsamic glaze. Serve it on a bright plate to let the colors pop, or add a sprinkle of goat cheese for an extra layer of flavor.

Warm Bacon and Egg Garden Salad

Waking up to the crisp morning air, I couldn’t help but crave something that combines the heartiness of breakfast with the freshness of a garden salad. That’s when I decided to whip up this Warm Bacon and Egg Garden Salad, a dish that’s as satisfying as it is simple to make.

Ingredients

• Bacon – 6 slices
• Eggs – 4
• Mixed greens – 4 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat a large skillet over medium heat. Add the bacon slices in a single layer. Cook for 5-7 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, reduce the heat to medium-low. Crack the eggs into the skillet, keeping them separate. Cook for 3-4 minutes for runny yolks, or until desired doneness.
3. While the eggs cook, toss the mixed greens with olive oil, salt, and pepper in a large bowl. Tip: The warmth from the bacon fat in the skillet adds incredible flavor to the eggs, so don’t wipe it out.
4. Divide the greens among four plates. Top each with a cooked egg and crumbled bacon. Tip: For an extra touch, drizzle a bit of the warm bacon fat over the salad.
5. Serve immediately. Tip: A sprinkle of freshly grated Parmesan cheese can elevate this dish to the next level.

Vibrant and satisfying, this salad strikes the perfect balance between the richness of bacon and eggs and the lightness of fresh greens. Try serving it with a slice of crusty bread to soak up the delicious runny yolk.

Mango and Lime Garden Salad

Every summer, I find myself craving something that’s both refreshing and easy to whip up, especially on those sweltering afternoons when the kitchen feels like the last place I want to be. That’s how this Mango and Lime Garden Salad came to be—a simple, vibrant dish that brings a burst of flavor with minimal effort.

Ingredients

• Mango – 2 cups, diced
• Cucumber – 1 cup, sliced
• Red onion – ¼ cup, thinly sliced
• Fresh lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Fresh cilantro – 2 tbsp, chopped

Instructions

1. In a large bowl, combine the diced mango, sliced cucumber, and thinly sliced red onion.
2. Drizzle the fresh lime juice and olive oil over the salad.
3. Sprinkle the salt and chopped fresh cilantro on top.
4. Gently toss all the ingredients together until evenly coated. Tip: Use your hands for tossing to prevent the mango from becoming too mushy.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld. Tip: If you prefer a colder salad, refrigerate it for 20 minutes before serving.
6. Give the salad one final toss before serving. Tip: For an extra kick, add a pinch of chili powder or cayenne pepper.

You’ll love the crisp texture of the cucumber against the juicy sweetness of the mango, with the lime adding a zesty punch. Try serving it alongside grilled fish or chicken for a light, summery meal that’s as pleasing to the eye as it is to the palate.

Conclusion

Perfect for any season, these 17 garden salad recipes offer a bounty of flavors to refresh your meals. Whether you’re craving something light, hearty, or packed with garden-fresh veggies, there’s a salad here for you. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to enjoy.