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Summer Garden Salad

This summer garden salad recipe takes advantage of what’s in season – greens, nectarines, grapes, radishes, blueberries, cucumber and pistachios.

summer garden salad

I can’t believe that up until a few years ago I rarely ate salads. Confession: I was a sugar/bread-aholic! And the thought of salad as a full meal…well, pshaw!

But now, I eat salads all the time. Wonders never cease! In fact, they’re one of my favorite meals as it’s just so easy to toss a bunch of seasonal produce together in a bowl, mix around and voila –  a healthy, well balanced and energizing meal.  

With the sunny weather in SoCal right now I’m loving this summer garden salad! It was inspired by a recent lunch at True Food Kitchen in Newport Beach, which I adore. Clean food + inspiring wellness quotes on the wall + beachy vibes make for an awesome lunch. 

But I altered their salad a bit with what I had on hand. Again, the beauty of salads! So my version is a mix of salad greens, cucumber, radishes, nectarines, blueberries and grapes. And it’s topped with crunchy pistachios and finished off with a light, lemon vinaigrette. 

It may look simple but don’t let looks fool you. This salad is power-packed with antioxidant-loaded produce and the flavor is uber satisfying. You may even want seconds!

Enjoy!

summer garden salad

summer garden salad

summer garden salad

summer garden salad
5 from 1 vote

Summer Garden Salad

Prep Time: 20 mins
Total Time: 20 mins
Servings: 2
Author: Lisa Bryan
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This summer garden salad recipe takes advantage of what's in season - greens, nectarines, grapes, radishes, blueberries, cucumber and pistachios.

Ingredients

  • 4 cups mixed salad greens
  • 1 white nectarine, sliced
  • 10 grapes, halved
  • 2 radishes, sliced
  • 1/4 cup blueberries
  • 1/2 cucumber, peeled, sliced and halved
  • 1/4 cup pistachios

Dressing

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp lemon zest
  • salt and pepper, to taste

Instructions

  • Place all ingredients in a large bowl (except the pistachios) and mix together.
  • Divide the salad evenly between two plates. Add the pistachios on top.
  • Mix together the salad dressing ingredients in a small bowl. Drizzle the salad dressing on top.

Nutrition

Calories: 505kcal, Carbohydrates: 28g, Protein: 5g, Fat: 43g, Saturated Fat: 5g, Sodium: 54mg, Potassium: 619mg, Fiber: 3g, Sugar: 17g, Vitamin A: 25.2%, Vitamin C: 50%, Calcium: 3.7%, Iron: 9.3%
Course: Salad
Cuisine: American
Keyword: Healthy Salad Recipes, Healthy Summer Salad, Summer Garden Salad
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Other salads you might like:

Roasted Beet, Blood Orange and Mandarin Salad
Apple Chicken Salad
Eggplant Salad with Heirloom Tomatoes and Arugula

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5 comments on “Summer Garden Salad”

  1. I couldn’t get through at least 6 months of the year without a daily fresh green organic salad and homemade french style (lemon juice, apple cider vinegar and olive oil) dressing. With a limited food budget, it’s mostly the same collection of ingredients, but that doesn’t matter to me. I love the crunch, colour and tangy dressing. I’m a creative, visual sort of person so the bowl it’s served in is just as important as the ingredients.

    • Ditto Vicki! Crunch, color and vibrancy are key! I never tire of them either. And I love how you value the visual aspect of the bowl. It makes for a truly beautiful meal! :) x

  2. The lemon vinaigrette sounds divine…. I love light, refreshing dressings in the summer!

    • Thanks Sarah! That lemon vinaigrette is my “go to” for probably 80% of my salads. Well, that is, when I’m not using a balsamic vinaigrette (also my fave). :) x

  3. Salads are such a wonderful foundation for a medley of ingredients – so fun to create different flavor combinations. Love the salad mix and dressing you created! Definitely shows that salads don’t have to be boring or tasteless :)