Salads are great for summer – they’re light, healthy, and easy to put together, as they require no cooking! So, take a break from the stove with this tasty salad! In this Tex-Mex southwestern salad, we used corn, beans, cilantro, avocado, tomatoes, and romaine lettuce. Garnished with tortilla strips, and drizzled with a cilantro-lime dressing, this salad is fresh and light, perfect for the summer heat.

Tex-Mex Southwestern Salad With Cilantro Lime Dressing

A healthy salad with beans, corn, tomatoes, tortilla strips, and avocados. The dressing is made of cilantro, Greek yogurt, lime, and olive oil. Protein packed, this salad is sure to get the stamp of approval from everyone!

Ingredients for the salad

• 5 cups romaine lettuce (chopped)
• 1/2 cup cherry tomatoes (cut in half)
• 1/2 cup canned corn kernels (drained)
• 1/2 cup canned black beans (drained and rinsed)
• 2 tbsp fresh cilantro leaves (chopped)
• 1 avocado (halved, seeded, peeled and diced)
• 1/2 cup tortilla strips

Ingredients for the dressing

• 1 cup cilantro (stems removed)
• 1/2 cup plain Greek yogurt
• 2 garlic cloves
• juice of 1 lime
• pinch of salt
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar

Instructions

1. For the dressing, combine cilantro, yogurt, garlic, lime juice and salt in a food processor. Blend well, then add olive oil and vinegar and blend again until smooth.
2. Place romaine lettuce in a bowl and top with tomatoes, black beans, corn, and cilantro.
3. Pour dressing on top of the salad and toss gently. Add in avocado and stir.
4. Serve immediately and garnish with the tortilla strips.

Photos: Damn Delicious.

We love eating Greek salad – especially in the summer! Although it’s good to eat all year, this salad goes great with summer BBQ steak and chicken. Crispy romaine lettuce, kalamata olives, grape tomates, and feta cheese taste delicious tossed with a signature Greek dressing. You can serve this salad as a side, or have it as your main meal. I find this salad tastes best when you combine all the ingredients (toss everything with the salad dressing) and let it sit in the fridge for at least 20 minutes. The colorful greens and veggies look fantastic on a nice big plate and the aroma is completely tempting!

Crispy Greek Salad

A delicious summer salad that goes great with any meal. Greek salad is a delicious way to add more veggies into your diet, and is quick to prepare and serve.

Ingredients

• Romaine lettuce
• Kalamata olives
• grape tomatoes
• red onion, thinly sliced
• cucumber, sliced and peeled
• feta cheese
• salt and pepper
• 6 tbsp olive oil
• juice of 1/2 lemon
• 2 garlic cloves, minced
• 2 tsp red wine vinegar
• 1 tsp dried oregano

Instructions

1. Combine lettuce, olives, tomatoes, onion, and cucumber. Top with feta cheese and add salt and pepper to taste.
2. For dressing, whisk together the olive oil, lemon juice, and red wine vinegar. Add the minced garlic, oregano, and salt and pepper to taste. Mix well and refrigerate for 20 minutes.
3. Pour dressing over salad when ready to eat.

Photos: Life Tastes Like Food.

Have you ever thought of throwing your lettuce onto the grill? Sounds crazy? We guarantee that this Caesar salad will be your new family favorite! Pair this with grilled steak or chicken, and you have a delicious meal sure to please anyone! Here’s the recipe!

Grilled Caesar Salad

A great addition to any summer BBQ, this grilled Caesar salad goes great with grilled steak or chicken!

Ingredients

• 6 anchovy fillets, rinsed and drained
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 garlic clove, minced
• salt and pepper to taste
• 2 hearts of romaine lettuce
• Manchego cheese, shaved

Instructions

1. Mash the anchovies into a paste. Then, combine the anchovies with the olive oil, red wine vinegar, lemon juice, garlic, and salt and pepper.
2. Slice the romaine lettuce in half lengthwise, and make sure to keep the core intact. Brush each half with the dressing, and reserve a little dressing for serving.
3. Grill the lettuce cut sides down until golden and soft for 6-8 minutes.
4. Plate immediately and drizzle remaining dressing over the lettuce. Finish off with the Manchengo cheese shavings.
5. Serve immediately.

Photos: The Year in Food.