Summer Garden Salad


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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!


summer garden salad

summer garden salad

summer garden salad

summer garden salad

Summer Garden Salad

5 from 1 vote
Prep: 20 minutes
Total: 20 minutes
Servings: 2
Author: Lisa Bryan


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


  • 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



  • 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.


Calories: 505kcal | Carbohydrates: 28g | Protein: 5g | Fat: 43g | Saturated Fat: 5g | Sodium: 54mg | Potassium: 619mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1260IU | Vitamin C: 41.3mg | Calcium: 37mg | Iron: 1.7mg
Course: Salad
Cuisine: American
Keyword: Healthy Salad Recipes, Healthy Summer Salad, Summer Garden Salad
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  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.5 stars

    1. 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!

    1. 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 :)