We have the ultimate chicken/tuna salad recipe for you! It takes a little bit more time to make than regular chicken or tuna salad, but it’s so worth it! This salad has Greek yogurt garlic ranch mayo instead of your regular mayonnaise. It also has veggies like grilled peppers, celery, carrots, and red onion. Without any further ado, here is the ultimate chicken or tuna salad that you must make today!

The ULTIMATE Chicken or Tuna Salad Sandwich Recipe!

We guarantee that this will be your new favorite chicken or tuna salad recipe!

Ingredients

• 2-3 cups shredded chicken or 4 cans of tuna (drained)
• 2 green onions (sliced)
• 1 red bell pepper (roasted, peeled, seeded and diced)
• 1 yellow bell pepper (roasted, peeled, seeded and diced)
• 1 small carrot (peeled and grated)
• 2 celery (finely diced)
• 1 small red onion (diced)
• 1-3 avocados, slightly mashed (number of avocados depends on how many sandwiches you’re making)
• salt and black pepper

For the Greek Yogurt Garlic Ranch

• 2/3 cup Greek yogurt
• 2-3 tbsp mayonnaise
• 1/4 cup fresh parsley (chopped)
• 2 tbsp chives (chopped)
• 1 tbsp fresh dill weed (chopped)
• 1 garlic clove (chopped and smashed into a paste with a pinch of salt)
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk
• salt and pepper to taste

For the Salad

1. Combine first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you like.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread.

For the Greek Yogurt Garlic Ranch

1. Place Greek yogurt in a strainer lined with cheesecloth over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.
2. In a bowl, stir together yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
3. Stir in buttermilk.
4. Season to taste with salt and pepper.
5. Wrap and refrigerate for several hours before adding to salad.

 Photos: Parsley Sage and Sweet.

This Mexican grilled corn salad is loaded up with peppers, zucchini, and beans, and tossed in a cheesy zesty dressing. Serve it at your next BBQ with grilled chicken, ribs, or steak. Finish off your meal with a light fruit salad, and you’ve got the perfect BBQ to finish your summer off with a bang!

Mexican Jalapeno Corn Salad

Ingredients

• 6 ears of corn (leave the husks on)
• 2 tbsp salt
• 1 tbsp vegetable oil
• ½ zucchini, cut into thick slices for grilling
• 1 large or 2 small fresh jalapeno’s left whole
• ½ cup canned black beans, washed and drained
• 4-6 scallions, tops and bottoms sliced
• ½ cup chopped sweet red bell pepper
• 2 tbsp chopped fresh cilantro
• juice from one lime
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp sriracha
• ½ cup mayonnaise
• 8 ounces Queso Blanco cheese, crumbled by hand (you can use Cotija cheese instead if you like)
• salt and pepper to taste

Instructions

1. Peel the corn husks back (but don’t remove) and take off all the silk from the ears. Fold the husks around the ears. Fill a large pot with corn, salt, and water to cover the corn. Soak for 15 minutes.
2. Heat your grill to medium heat.
3. Remove the corn from the water and drain the excess water. Place the corn (with husks) on the grill and cook for 15 minutes. Turn the corn every 5 minutes. Set aside to cool.
4. Turn your grill to high heat.
5. Brush vegetable oil on zucchini slices and grill both sides for 1 minute, or until there is a nice char. Don’t over cook! Set aside to cool.
6. Place the jalapenos on the hot grill and grill until the sides are black and blistered. Remove from the grill and place them in a paper bag for a few minutes to loosen the skin. Remove skin and discard. Cut the pepper down the center and discard the stem and seeds. Cut into small pieces and set aside.
7. Remove husks from the corn and discard. Using a bundt pan, place the corn pointy end down in the center of the pan and with a knife, cut kernels off and let them fall into the pan. Place the cut corn in a large mixing bowl.
8. Cut zucchini into small pieces and add to the corn. Add in jalapeno pieces.
9. Add in the rest of the ingredients, along with salt and pepper to taste.
10. Let the salad sit in the refrigerator for 1 hour. After an hour has passed, serve.

Photos and recipe: A Family Feast.

We love cucamelons! They look like tiny watermelons, and are a must-have for your garden in the summer. This tasty fruit is native to Mexico and Central America and it grows on a large vine. It usually yields a large bounty, and the vines will take over your garden if you don’t keep them under control.

To get started, plant the seeds indoors from April to May. When the risk of frost is over, transfer them outside and provide them with a trellis to climb. Keep them well-watered and watch them thrive!

Cucamelons have a unique taste – like a combination of lime and cucumber. They go great on salads, and can even be pickled, too! If you’re not a fan of either, just eat them straight off the vine!

Photos: BNPS, She Eats, Homegrown Revolution, Garden Posts.

We enjoy light snacks and meals during the summer, and who doesn’t? Light food that’s easy to prepare and requires no cooking is welcome during these hot summer days. This granola fruit salad can be made with any of your favorite fruits and favorite yogurt. Healthy granola adds crunch and sweetness to this salad, and we encourage you to try it for yourself – you won’t be disappointed!

Healthy Summer Granola Fruit Salad

Try this granola fruit salad for a healthy snack during these hot summer days. Customize it with your favorite fruit and yogurt, and don’t forget the crunchy granola!

Ingredients

• 1 6 oz. container Key Lime yogurt
• 1 small pineapple, chopped
• 1 cantaloupe, chopped
• 2 cups green grapes
• 1 cup strawberries, chopped
• 1 cup blueberries
• ½ cup honey almond granola

Instructions

1. Add all the fruit to a large bowl and top with the yogurt. Toss until combined.
2. Put the salad in the fridge until it’s ready to serve. When serving, sprinkle with granola.

Photos: Carl’s Bad Cravings.

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.

Who needs store-bought salad dressing when home-made is way better? Here are 4 salad dressing recipes that you need to know by heart! Use them as dressing, or as a dip. Our home-made Italian dressing can even be used to marinade fish or chicken! Making your own home-made salad dressings are super simple and quick to make, even if you are short on time.

Easy Ranch Dressing

This dressing is best when made fresh, but it can sit for up to 3 days in the fridge. This recipe makes enough to dress 1 salad.

Ingredients

• 2 tbsp buttermilk
• 1 tbsp mayonnaise
• salt and pepper
• 1/2 tsp rice vinegar (optional)
• 1/4 tsp garlic powder (optional)
• 1-3 tsp finely chopped fresh chives, mint, or parsley (optional)

Instructions

1. Whisk together buttermilk and mayonnaise. Season with salt and pepper.
2. If you like, whisk in rice vinegar, garlic powder, and herbs.
3. Store in the fridge in an airtight container for up to 3 days.

Blue Cheese Dressing

This dressing is perfect as a dip, or drizzling over iceberg lettuce topped with bacon bits. This recipe makes about 1 1/2 cups of dressing, and can be stored in the fridge for up to 1 week.

Ingredients

• 1 cup blue cheese, crumbled
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• salt and pepper

Instructions

1. In a bowl, use a fork to mash mash the cheese and sour cream together until a chunky paste is formed.
2. Mix in buttermilk, mayonnaise, and lemon juice. Taste and season with salt and pepper

Balsamic Vinaigrette

This balsamic vinaigrette is a salad staple that every cook should know. Really simple, this barely even needs a recipe. With only 4 simple ingredients, this dressing is simple to make but big on flavor. Makes about 1 cup of dressing. This dressing will keep on the counter for several weeks, but refrigerate if you add any fresh ingredients

Ingredients

• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper
• Extras: mustard, shallots, garlic, fresh/dried herbs, honey or brown sugar.

Instructions

1. Mix olive oil and balsamic vinegar in a jar or other air-tight container.
2. Add a big pinch of salt and a little bit of black pepper to taste. Screw on lid and shake well.
3. Taste and adjust seasonings if needed.

Italian Salad Dressing

Red and white wine vinegar add plenty of punch to this salad dressing. The mustard adds the perfect tanginess and also thickens the dressing, while the honey helps balance all the ingredients. This dressing is not only for salads, but can be used as a marinade for fish and chicken, too. You can also use it as a veggie dip. This recipe makes 1 1/2 cups of dressing, and can be stored in the fridge for several weeks.

Ingredients

• 1 cup canola oil
• 1/4 cup white wine vinegar
• 2 tbsp red wine vinegar
• 1 garlic clove, pressed
• 2 tbsp finely chopped shallots
• 2 tbsp finely chopped red bell pepper
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt (add more to taste)
• 1/4 tsp dried oregano
• 1/4 tsp dried marjoram
• 1 pinch red pepper flakes
• black pepper to taste

Instructions

1. Combine all the ingredients in an air-tight jar or container.
2. Shake well until the mixture is well-combined and until it has thickened.
3. Taste and adjust seasonings if needed.

Photos: The Kitchn.

There is nothing more refreshing than eating ice-cold watermelon in the scorching summer heat. Our watermelon summer salad is perfect for those endless heat waves, and you can eat it as a side to your BBQ, or as a snack by itself. Cold watermelon, refreshing lime juice, feta cheese, fresh mint, and olives come together in this fantastic salad that is easy and quick to make! For parties, try putting the watermelon, feta, and olives on bamboo skewers for a fun and mess-free way for guests to enjoy.

Refreshing Watermelon Summer Salad

This watermelon summer salad is quick to prepare and is great for BBQ parties. Impress your guests with this unique twist on the classic watermelon salad!

Ingredients

• 1 red onion
• 4 limes
• 1 medium watermelon
• 250 grams feta cheese
• 1 bunch fresh parsley
• 1 bunch fresh mint, chopped
• 4 tbsp olive oil
• 100 grams black olives, pitted
• black pepper

Instructions

1. Peel and halve red onion, slicing it into fine half-moons. Place it in a small bowl to steep with the lime juice.
2. Remove the rind and seeds from the watermelon, and cut into 1 1/2 inch chunks. Cut feta into similar pieces, and put them in a large bowl. Don’t chop the parsley, instead tear off sprigs and add them to the bowl along with the chopped mint.
3. Add the onions and juice into the bowl along with the oil and olives. Toss the salad gently so that the feta and watermelon don’t lose their shape.
4. Add black pepper to taste.

Photos: Photo Appetite, Meats Roots and Leaves.

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.