18 Refreshing Picnic Salad Recipes Perfect for Summer

Vibrant summer days call for light, refreshing salads that celebrate the season’s freshest flavors. Whether you’re packing a picnic or simply need a cool side dish for your backyard BBQs, these 18 delicious and easy-to-make salad recipes are just what you need to beat the heat. Let’s dive in and discover some new favorites!

Classic Caesar Pasta Salad

Tucked away in the warm recesses of our summer memories lies a dish that effortlessly weaves together the essence of Italy’s Mediterranean coast tender pasta, richly flavored with the deep umami of Parmesan cheese and the subtle kiss of fresh garlic.

Ingredients

• 12 oz (340g) spaghetti, cooked al dente
• 2 cloves garlic, minced
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tbsp (30g) Dijon mustard
• 2 tbsp (30g) white wine vinegar
• 1 tsp (5g) Worcestershire sauce
• 1/2 cup (115g) grated Parmesan cheese, freshly shredded
• 1/4 cup (15g) chopped fresh parsley, curly-leafed
• Salt and black pepper, to taste
• 1/4 cup (60g) crumbled anchovy fillets, finely minced

Instructions

1. Begin by whisking together the olive oil, Dijon mustard, white wine vinegar, and Worcestershire sauce in a medium-sized bowl until smooth.
2. While continuously whisking, slowly pour in the grated Parmesan cheese. This step is crucial for achieving the perfect emulsion do not stop whisking until the mixture reaches a creamy consistency, about 3-4 minutes.
3. Add the minced garlic and anchovy fillets to the bowl and stir to combine. Be cautious not to over-mix at this stage, as this can lead to an unpleasantly intense flavor profile.
4. Allow the dressing to chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is essential for unlocking the full depth of the dish’s umami notes.
5. Just before serving, cook the spaghetti according to package instructions until al dente. Be sure to reserve about 1 cup (240ml) of pasta water before draining the spaghetti this will come in handy later.
6. To assemble the salad, place the cooked spaghetti in a large bowl and drizzle with the chilled dressing. Toss to combine, adding reserved pasta water as needed to achieve a silky-smooth consistency.
7. Finish by sprinkling the freshly shredded Parmesan cheese and chopped parsley over the top of the salad. Season with salt and black pepper to taste this step is essential for balancing the dish’s flavors.

The Classic Caesar Pasta Salad presents itself as a harmonious marriage of textures and flavors, where each bite transports you to the sun-kissed hills of Tuscany. The creamy dressing clings lovingly to the al dente spaghetti, while the Parmesan cheese adds a satisfying crunch to every forkful.

Mediterranean Chickpea Salad

Reviving the essence of the Mediterranean, we bring you a vibrant and refreshing salad that embodies the perfect blend of flavors and textures. This delightful creation is not only a feast for the taste buds but also a visually stunning addition to any summer gathering.

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup extra-virgin olive oil (75F)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 large red onion, thinly sliced
• 2 cloves garlic, minced
• 1 large cucumber, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Mix the chickpeas with salt and pepper in a large bowl to ensure they’re evenly seasoned.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, cumin, salt, and pepper until smooth. This dressing will be the backbone of our salad’s flavor profile.
3. Drizzle half of the dressing over the chickpeas and toss to coat them evenly. This step is crucial in preventing sogginess and ensuring the flavors meld together harmoniously.
4. Grill or roast the red onion until it reaches a caramelized, slightly sweet state (375F for 20-25 minutes). This will add an incredible depth of flavor to our salad.
5. In a separate bowl, combine grilled onions, garlic, cucumber, cherry tomatoes, and parsley. Gently fold in the remaining dressing to avoid overpowering the delicate flavors.
6. Combine the chickpea mixture with the vegetables, making sure to distribute everything evenly throughout the salad.
7. Crumbles feta cheese (if using) over the top of the salad, allowing its creamy texture to tie all the components together.

The Mediterranean Chickpea Salad is a symphony of textures and flavors. The crunch from the cucumber and cherry tomatoes gives way to the softness of chickpeas and feta cheese, while the grilled onions add an unmistakable sweetness. A refreshing sprinkle of parsley finishes this delightful creation, leaving you with a dish that’s perfect for any occasion.

Tangy Coleslaw with Apple Cider Vinegar

Rich flavors and textures come together in perfect harmony with the creation of our Tangy Coleslaw with Apple Cider Vinegar. This refreshing side dish is a staple for any summer gathering or backyard BBQ, and its tangy zing will elevate even the humblest of grilled meats.

Ingredients

• 2 cups shredded cabbage (green and red)
• 1 cup shredded carrots
• 1/4 cup granulated sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp mayonnaise (Duke’s or Hellmann’s)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill

Instructions

1. Begin by shredding the cabbage and carrots using a food processor with a shredding attachment or by hand with a box grater. Transfer the shredded vegetables to a large bowl.
2. In a small bowl, whisk together the sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined. Set aside for 5 minutes to allow the flavors to meld.
3. Add the mayonnaise to the bowl with the shredded vegetables and toss until they are evenly coated. You should be able to see a faint sheen of mayonnaise on each strand.
4. Pour the sugar-vinegar mixture over the mayonnaise-coated cabbage mixture and toss again until everything is well combined. Taste and adjust the seasoning as needed keep in mind that the flavors will meld together during refrigeration.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill. This step is crucial: patience will reward you with a tangy, refreshing coleslaw that’s perfect for hot summer days.
6. About 10-15 minutes before serving, stir in the chopped parsley and dill. You want to preserve some of their freshness, so avoid adding them too early or they’ll start to wilt.

Tasting Notes: The combination of sweet apple cider vinegar and tangy mayonnaise creates a delightful balance that will make you wonder how you ever tolerated bland coleslaw in the past. Serve this slaw alongside your favorite grilled meats, use it as a topping for sandwiches or burgers, or enjoy it on its own as a crunchy snack.

Quinoa and Avocado Power Salad

Magnificent in its simplicity, a vibrant salad that embodies the essence of nutritious and delicious. Quinoa and avocado combine to create a dish that is both filling and refreshing.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 ripe avocado, diced
• 1 red onion, thinly sliced
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tsp honey
• Salt and pepper to taste
• Shaved parmesan cheese (optional)

Instructions

1. Rinse the quinoa in a fine-mesh strainer under cold running water, then drain well. In a medium saucepan, bring the quinoa and water or broth to a boil over high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
2. While the quinoa cooks, prepare the vegetables. Cut the red onion into thin slices and set aside. Seed and chop the red bell pepper into small pieces. Set aside with the onion.
3. In a large bowl, combine the cooked quinoa, diced avocado, chopped cilantro, sliced red onion, and chopped red bell pepper.
4. Drizzle the freshly squeezed lime juice over the salad and sprinkle with honey. Toss gently to combine. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, top the salad with shaved parmesan cheese if desired. The creamy avocado and tangy lime juice create a delightful harmony of flavors, while the quinoa provides a satisfying crunch. This refreshing salad is perfect for hot summer days or as a light and healthy lunch option.

Greek Orzo Salad with Feta and Olives

Fragrant aromas of the Mediterranean transport us to a world of sun-kissed landscapes and warm hospitality. Greek cuisine, with its emphasis on fresh ingredients and bold flavors, has long been a favorite among food enthusiasts.

Ingredients

• 8 oz orzo pasta
• 2 cups mixed greens (kale, arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375F (190C). Toss the olives with a pinch of salt and bake for 10-12 minutes, or until fragrant and lightly caramelized.
2. Cook the orzo pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine the cooked orzo, mixed greens, cherry tomatoes, crumbled feta cheese, and toasted olives.
4. Drizzle the extra-virgin olive oil over the salad, followed by the lemon juice and dried oregano. Toss to combine, ensuring all ingredients are evenly coated.
5. Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

A perfectly balanced Greek Orzo Salad should have a harmonious mix of textures: crunchy olives, succulent tomatoes, and creamy feta cheese. The citrusy zing from the lemon juice cuts through richness, while the orzo adds a satisfying heartiness.

You can serve this salad as a light lunch, accompanied by a refreshing side of mixed greens or roasted vegetables. Alternatively, it makes an excellent addition to any outdoor gathering or potluck its vibrant colors and aromatic scents are sure to leave a lasting impression on your guests.

Caprese Farro Salad with Balsamic Glaze

Just as the summer heat begins to wane, our palates crave a refreshing return to the simplicity of seasonal ingredients. This Caprese-inspired farro salad is the perfect antidote to a long, languid day.

Ingredients

• 1 cup farro
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• balsamic glaze (see note)

Instructions

1. To cook the farro, bring 2 cups of water to a boil in a medium saucepan. Add the farro and salt; reduce heat to low. Simmer for 15-20 minutes or until al dente, stirring occasionally. Drain excess water.
2. While the farro cooks, prepare the salad components. Slice the mozzarella into 1/4-inch thick rounds and place on a paper towel-lined plate. This will help absorb excess moisture and prevent sogginess in the final dish.
3. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make the dressing. Set aside.
4. Once the farro has cooled slightly, transfer it to a large serving bowl or individual plates. Arrange the sliced mozzarella on top of the farro in an overlapping pattern.
5. Add the halved cherry tomatoes around the mozzarella, leaving space between each cluster for even distribution. Drizzle the prepared dressing over the salad and sprinkle with chopped basil leaves.
6. Drizzle balsamic glaze (see note) sparingly over the salad to enhance the fruitiness of the tomatoes and balance the savory farro.

As the flavors meld together, the creaminess of mozzarella and sweetness of cherry tomatoes complement the nutty farro perfectly. This salad is best served immediately after preparation, when each component remains distinct yet harmoniously integrated. For a more indulgent presentation, drizzle additional balsamic glaze on top before serving.

Asian Sesame Noodle Salad

Pondering the perfect summer salad, I often find myself drawn to the harmonious balance of Asian flavors. Today’s creation is a masterful blend of nutty sesame seeds, crisp vegetables, and savory soy sauce, all combined with the delicate tang of a refreshing noodle salad.

Ingredients

• 8 oz (225g) soba noodles
• 2 tbsp (30g) toasted sesame oil
• 2 tbsp (30g) soy sauce
• 1 tsp (5g) grated fresh ginger
• 1 cup (115g) thinly sliced red bell pepper
• 1 cup (115g) shredded carrots
• 1/2 cup (55g) chopped green onions, including green tops
• 1/4 cup (30g) toasted sesame seeds
• 2 tbsp (30g) rice vinegar
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water (1 cup/240 ml for every 4 oz/115 g of noodles) to a rolling boil at 212F (100C). Cook the soba noodles according to package instructions, typically 2-3 minutes, or until they float to the surface.
2. While the noodles cook, in a separate pan, combine sesame oil and grated ginger. Over medium heat, gently warm this mixture for about 30 seconds, allowing the flavors to meld and aromas to release.
3. In a large bowl, whisk together soy sauce, rice vinegar, salt, and pepper until smooth. Add the cooked soba noodles and toss them with the dressing, ensuring they are evenly coated.
4. Allow the noodle mixture to cool slightly before adding sliced red bell pepper, shredded carrots, green onions, and toasted sesame seeds. Gently fold these ingredients into the noodle mixture to combine.
5. To toast sesame seeds, simply spread them on a baking sheet and roast in a 350F (180C) oven for 5 minutes or until fragrant and lightly browned.

The finished salad presents a delightful contrast of textures – crunchy vegetables, chewy noodles, and nutty sesame seeds. Flavors harmonize with each bite: the savory soy sauce is balanced by the tangy rice vinegar, while the toasted sesame oil brings an aromatic depth. For an added touch of elegance, consider serving this refreshing salad in small ceramic bowls or ramekins.

Southwestern Black Bean and Corn Salad

Majestically blending the vibrant flavors of Southwestern cuisine with the simplicity of a fresh salad, today’s recipe is sure to become a staple in your culinary repertoire. This Black Bean and Corn Salad is not only a feast for the eyes but also a symphony of textures and tastes that will leave you wanting more.

Ingredients

• 1 cup cooked black beans, rinsed and drained (F: room temperature)
• 1 cup frozen corn kernels, thawed (thaw at F: 30-35)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together olive oil, lime juice, ground cumin, smoked paprika (if using), salt, and pepper until well combined.
2. Add the cooked black beans, diced red bell pepper, chopped cilantro, and thawed corn kernels to the bowl. Gently toss to coat the ingredients evenly with the dressing.
3. Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld together. This will also help to soften the vegetables slightly, creating a more cohesive texture.
4. Before serving, give the salad a gentle toss and adjust the seasoning as needed. If using smoked paprika, be mindful of the intensity of the flavor and start with a small amount for a more subtle smokiness.

A hint to achieve the perfect balance: don’t over-dress the salad, allowing the natural sweetness of the corn and bell pepper to shine through. The slightly charred taste from the smoked paprika will add depth without overpowering the dish. Serve this vibrant salad as a refreshing side or top it with grilled chicken or fish for a satisfying main course.

Broccoli and Bacon Ranch Salad

Rich in nutrients and effortlessly elegant, this seasonal masterpiece is the epitome of summer’s bounty. A harmonious union of tender broccoli florets, crispy bacon, and creamy ranch dressing, all nestled atop a bed of peppery arugula.

Ingredients

• 2 cups broccoli florets (fresh)
• 6 slices of thick-cut bacon (preferably applewood-smoked)
• 1/2 cup ranch dressing ( homemade or store-bought)
• 4 oz crumbled blue cheese (optional, for a pungent twist)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and pepper to taste
• 4 cups arugula leaves (fresh)

Instructions

1. Preheat your grill or grill pan to medium-high heat (375F). Cook the bacon slices until crispy, flipping halfway through. This should take approximately 6-8 minutes per side. Once done, set aside on a paper towel-lined plate.
2. In a separate pot, bring 2 cups of water to a boil (212F). Blanch the broccoli florets for 3-4 minutes, or until they reach your desired level of tenderness. Drain and immediately plunge into an ice bath to stop the cooking process. Let it cool completely before proceeding.
3. In a large bowl, whisk together the ranch dressing, garlic powder, onion powder, dried parsley, salt, and pepper until well combined. This will be your base for the salad’s creamy element.
4. Chop the cooled broccoli into bite-sized pieces and add it to the bowl with the prepared ranch dressing mixture. Toss gently to ensure even coating.
5. Add the crumbled blue cheese (if using) on top of the broccoli-ranch mixture, followed by a sprinkle of crispy bacon bits and a few arugula leaves.
6. Just before serving, toss everything together until the greens are slightly wilted. This will help meld all the flavors and textures together.

The Broccoli and Bacon Ranch Salad is a symphony of textures: crunchy, crispy, creamy, and fresh. The peppery bite from the arugula pairs perfectly with the rich, smoky flavor of the bacon, while the blue cheese adds a tangy depth. This salad is perfect for a summer gathering or a quick weeknight dinner that’s sure to please even the pickiest eaters.

Strawberry Spinach Salad with Poppyseed Dressing

Drenched in the warmth of summer’s final breaths, a fresh mix of flavors beckons the essence of juicy strawberries and the subtle earthiness of spinach entwined with the delicate zing of poppyseed dressing. Today, we embark on a culinary journey to create a salad that will be the epitome of light, refreshing, and simply sublime.

Ingredients

• 4 cups fresh baby spinach leaves
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tbsp poppy seeds
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the baby spinach leaves. Set aside.
2. In a blender or food processor, puree the sliced strawberries until smooth. Strain the seeds from the pureed mixture through a fine-mesh sieve into another bowl; discard the seeds. In the same blender, whisk together poppy seeds, honey, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Add the strained strawberry puree to the blender with the dressing ingredients. Blend until well combined.
4. Drizzle the prepared poppyseed dressing over the spinach leaves in the large bowl. Toss gently to ensure even coating.
5. If using feta cheese or nuts, sprinkle them over the salad and toss again to distribute evenly.
6. Serve immediately, garnished with additional sliced strawberries if desired. For an added touch of elegance, consider placing the salad on a bed of ice it will not only keep your ingredients chilled but also add a stunning visual element to your presentation.

The first bite transports you to a summer paradise the sweetness of fresh strawberries bursting with every morsel, balanced by the tanginess of feta (if using) and the crunch of toasted nuts. As you finish each spoonful, the creamy poppyseed dressing leaves behind a subtle luster on your palate, inviting another delicate bite.

Lemony Lentil and Herb Salad

Basking in the warmth of late summer, there’s no better way to refresh and revitalize than with a dish that celebrates the vibrant flavors of the season. Enter this Lemony Lentil and Herb Salad, a harmonious balance of tangy citrus, fragrant herbs, and tender lentils that will leave you feeling revitalized and ready for the remaining days of summer.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Rinse the lentils and place them in a medium saucepan. Add 4 cups of water and bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender and have absorbed most of the liquid.
3. While the lentils cook, prepare the dressing by whisking together lemon juice, olive oil, garlic, salt, and pepper in a small bowl.
4. Once the lentils have cooked, drain them and transfer them to a large bowl. Add the chopped herbs (parsley, mint), crumbled feta cheese (if using), and drizzle with the prepared dressing. Toss gently to combine.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, garnish with chopped chives and a sprinkle of salt if desired.

This Lemony Lentil and Herb Salad boasts an inviting texture that’s both light and satisfying. The lentils provide a gentle chewiness, while the herbs add a fragrant freshness that’s simply irresistible. Pair this salad with a crusty bread or as a side dish for your next summer gathering its bright, citrusy flavors are sure to delight!

Roasted Beet and Goat Cheese Salad

Beneath the warmth of a summer evening, when the sun’s golden rays dance across the landscape, our taste buds yearn for a dish that embodies the essence of simplicity and elegance. Today, we’re delighted to share with you a recipe that seamlessly blends the earthy sweetness of beets with the creamy richness of goat cheese a match made in culinary heaven.

Ingredients

• 4 large beets (about 2 lbs)
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 8 oz goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, and lettuce)
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 425F (220C). Wrap the beets in foil, placing them directly on the middle rack. Roast for 45-50 minutes or until they’re tender when pierced with a fork.
2. While the beets are roasting, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl. Set aside to allow the flavors to meld.
3. Once the beets have cooled slightly, peel them using your fingers or a paper towel, then slice into wedges. To avoid sticky hands, wear gloves when handling hot beets.
4. Prepare the goat cheese by crumbling it into small pieces and placing it on a plate. This will allow for even distribution in the salad.
5. In a large bowl, combine mixed greens, roasted beet wedges, and crumbled goat cheese. Drizzle the prepared vinaigrette over the salad, ensuring each component is evenly coated. Season with salt and pepper to taste.
6. Just before serving, garnish with fresh thyme leaves, allowing their delicate fragrance to enhance the dish’s overall appeal. For an added touch of whimsy, arrange the thyme sprigs in a decorative pattern on top of the salad.

The result is a harmonious balance of flavors and textures earthy beets, creamy goat cheese, and peppery greens all come together to create a symphony that will leave you craving for more. To elevate this dish further, consider adding some toasted walnuts or pecans for added crunch, or substituting the goat cheese with feta for an equally delightful twist.

Cucumber Dill Potato Salad

Juxtaposing the warmth of a summer evening with the coolness of a refreshing side dish, I present to you a quintessential American classic that embodies the essence of seasonal simplicity: a symphony of flavors and textures that will elevate any outdoor gathering or backyard BBQ.

Ingredients

• 4 large potatoes, peeled and diced into 1-inch cubes
• 2 large cucumbers, peeled, seeded, and thinly sliced
• 1/2 cup (115g) unsalted butter, softened
• 2 tbsp Dijon mustard
• 2 tsp granulated sugar
• 2 tbsp chopped fresh dill
• Salt and pepper to taste
• 4 large hard-boiled eggs, peeled and diced

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2. Rinse the potatoes in cold water, then pat them dry with a paper towel. Spread the diced potatoes on the prepared baking sheet and drizzle with 1 tbsp of softened butter. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes or until tender when pierced with a fork.
3. While the potatoes are roasting, combine 1/2 cup (115g) of the softened butter, Dijon mustard, granulated sugar, salt, and pepper in a medium bowl. Mix until smooth.
4. Add the sliced cucumbers to the bowl with the butter mixture and stir gently. Be mindful not to over-mix.
5. Once the potatoes have finished roasting, remove them from the oven and let cool slightly. Add the diced eggs, chopped fresh dill, and cucumber-butter mixture to a large bowl. Gently fold in the roasted potatoes until well combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours before serving.

A delightful twist on a classic potato salad, this Cucumber Dill Potato Salad boasts an exquisite balance of flavors, textures, and temperatures. The sweetness of the roasted potatoes mingles with the tanginess of the cucumbers and a hint of creamy richness from the softened butter. Garnish with additional fresh dill for added visual appeal.

Tropical Mango and Quinoa Salad

Aromatic and vibrant, the Tropical Mango and Quinoa Salad is a symphony of flavors and textures that will transport you to a tropical paradise. A refreshing escape from the sweltering summer heat, this salad is perfect for outdoor gatherings, potlucks, or simply a quick and nutritious meal.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 ripe mangos, diced
• 1/2 cup red onion, thinly sliced
• 1 jalapeo pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine-mesh strainer under cold running water. Drain well and transfer to a medium saucepan.
2. Add the quinoa to the saucepan with the 2 cups of water, and bring to a boil over high heat. Reduce the heat to low and cover with a lid. Simmer for exactly 15-20 minutes or until the quinoa is tender and the water has been absorbed.
3. While the quinoa cooks, prepare the mango by slicing it into thin wedges. Set aside in a separate bowl.
4. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced red onion and saut for about 5 minutes or until translucent. Be sure to stir frequently to prevent burning. Season with salt to enhance flavor.
5. Once the quinoa has finished cooking, allow it to cool slightly. In a large bowl, combine the cooked quinoa, diced mango, red onion mixture, chopped cilantro, and jalapeo pepper. Toss gently to distribute ingredients evenly.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lime juice until well combined. Pour this dressing over the quinoa mixture and toss gently again to coat all ingredients thoroughly. Season with salt and pepper to taste.

This salad is an explosion of textures the crunch from the red onion and fresh cilantro, the creamy sweetness of the mango, and the nutty flavor of the quinoa. A perfect blend of flavors and sensations that will leave you wanting more. Consider serving it as a refreshing side dish or light lunch at your next gathering.

Kale and Brussels Sprout Slaw

You can’t help but crave the vibrant flavors of summer when you bring together two of the season’s stars: kale and Brussels sprouts. This Kale and Brussels Sprout Slaw is a symphony of textures and tastes that will elevate any meal or gathering.

Ingredients

• 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
• 1 cup Brussels sprouts, trimmed and halved
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled blue cheese (optional)

Instructions

1. Carefully wash the kale leaves in a large bowl under cold running water, then dry them thoroughly with paper towels to remove excess moisture.
2. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat (375F) and cook the halved Brussels sprouts until they’re caramelized on all sides and slightly tender, about 8-10 minutes. Remove from heat and let cool completely.
3. Combine the cooled kale leaves, cooked Brussels sprouts, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a large bowl. Gently toss to combine.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil with a pinch of salt until emulsified. Pour this dressing over the kale mixture and gently toss again to coat.
5. Allow the slaw to rest at room temperature for at least 30 minutes to allow flavors to meld and textures to soften slightly.

This Kale and Brussels Sprout Slaw is a masterful blend of tangy, sweet, and savory notes that will delight your taste buds. The crunchy texture from the toasted almonds (omitted in this recipe) provides an elegant contrast to the tender greens, while the crumbled blue cheese adds a luxurious richness.

Tomato Basil Mozzarella Pasta Salad

Zestfully embracing the warmth of late summer, we find solace in the simplest of pleasures a delectable pasta salad that captures the essence of fresh tomatoes and fragrant basil. This Tomato Basil Mozzarella Pasta Salad is a testament to the beauty of seasonal ingredients, carefully crafted to transport you to the sun-kissed hills of Italy.

Ingredients

• 8 oz (225g) bow tie pasta
• 2 large tomatoes, diced
• 1/4 cup (60g) fresh basil leaves, chopped
• 8 oz (225g) fresh mozzarella cheese, sliced
• 2 tbsp (30ml) extra-virgin olive oil
• 2 tbsp (30g) white wine vinegar
• Salt and pepper to taste

Instructions

1. Cook the bow tie pasta in a large pot of boiling, salted water according to package instructions until al dente. Reserve 1 cup (240ml) of pasta water before draining.
2. In a medium skillet, heat the olive oil over medium heat (160F / 71C). Add the diced tomatoes and cook for 3-4 minutes on each side, or until they develop a light char and tender texture. Season with salt and pepper to taste.
3. Transfer the cooked pasta to a large serving bowl and toss with the reserved pasta water. Add the chopped basil leaves, cooked tomatoes, sliced mozzarella cheese, and a pinch of salt and pepper. Drizzle with white wine vinegar and gently toss everything together.
4. Cook’s tip: To prevent the mozzarella from becoming too soft, add it to the salad just before serving. This ensures it retains its creamy texture and doesn’t become soggy.

When served immediately, this pasta salad exudes a vibrant medley of flavors the sweetness of the tomatoes balanced by the pungency of basil, all harmoniously tied together with the rich creaminess of mozzarella. To elevate it further, consider adding some toasted pine nuts or a sprinkle of Parmesan cheese for added texture and depth.

Moroccan Carrot and Chickpea Salad

Laden with the warm aromas of North Africa, our Moroccan Carrot and Chickpea Salad is a vibrant celebration of flavors and textures. This delectable dish harmoniously combines the sweetness of carrots, the creaminess of chickpeas, and the zesty kick of preserved lemons, all expertly balanced by a drizzle of rich olive oil.

Ingredients

• 2 large carrots, peeled and grated
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• Pinch of salt and black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped preserved lemon (see note)
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a medium saucepan, combine the grated carrots and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the carrots are tender but still crisp. Drain the carrots and set aside to cool.
2. In a large bowl, whisk together the olive oil, lemon juice, cumin, smoked paprika (if using), salt, and black pepper.
3. Add the chickpeas, cooled carrots, parsley, garlic, and chopped preserved lemon to the bowl. Toss gently to combine, being careful not to mash the chickpeas or break up the carrot strands.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, stir in the crumbled feta cheese (if using).

This salad is best served chilled, garnished with additional parsley and a sprinkle of sumac or paprika, if desired. The textures will be a delightful surprise: crunchy carrots, creamy chickpeas, and the tangy burst of preserved lemon. For an added touch, serve it as a side dish for grilled meats or as a light lunch on its own.

Avocado and Black Bean Salad with Lime Dressing

Delighting in the flavors of a warm summer evening, we present to you a salad that embodies the perfect harmony of textures and tastes Avocado and Black Bean Salad with Lime Dressing. This refreshing creation is not only a symphony of colors but also a celebration of the season’s freshest ingredients.

Ingredients

• 1 ripe Hass avocado, diced
• 1 cup cooked black beans, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 jalapeo pepper, seeded and finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the diced avocado, cooked black beans, sliced red onion, chopped jalapeo pepper, and fresh cilantro leaves. Gently toss to distribute the ingredients evenly.
2. In a small bowl, whisk together the freshly squeezed lime juice, olive oil, minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
3. Pour the prepared lime dressing over the avocado mixture and gently toss to coat. Be mindful not to bruise the delicate avocado or disrupt the black beans’ texture.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together and the ingredients to chill.
5. Just before serving, remove the salad from the refrigerator and give it a gentle stir. This will redistribute the ingredients and refresh their texture.

This Avocado and Black Bean Salad with Lime Dressing is an exemplary representation of summer’s bounty, with its vibrant colors, crunchy textures, and zesty flavors. Serve as a light lunch or as a side dish to your favorite grilled meats or vegetables. To add an extra touch of elegance, garnish with a sprinkle of crumbled queso fresco or chopped fresh cilantro.

Summary

Whether you’re planning a backyard BBQ or a quick weeknight dinner, these 18 Refreshing Picnic Salad Recipes Perfect for Summer have got you covered! From classic combinations to innovative twists, our roundup offers something for every taste. Try one (or two!) this weekend and let us know your favorite in the comments below. Pin it for later and share with friends!