• Tami McCandlish

My Top 10 Summer Salads

1. Watermelon-Sweet Corn Salad


  • 6 cups cubed watermelon

  • 2 ears sweet corn

  • 1/4 cup fresh lime juice

  • 1/2 tsp sugar (depending on the sweetness of the melon and corn, you may not need sugar)

  • 4 leaves fresh basil

  • 1/3 cup crumbled feta cheese


1. Husk the corn and wrap in wet paper towels. Microwave for about 3 minutes.

2. Plunge the hot corn into an ice bath to cool down and stop the cooking.

3. Slice the kernels off the cooled ears of corn.

4. Combine the watermelon and corn in a serving bowl.

5. Combine lime juice and sugar, stir to dissolve.

6. Drizzle the lime juice over the salad.

7. Top with shredded basil and feta cheese.

8. Serve immediately or chill until needed.

Tip: Use small, seedless melons, which have a dense sweet flesh that isn’t super watery. Look for one that feels heavy for its size.

2. Tomato-Basil Salad


  1. Slice a tomato and arrange on a plate

  2. Drizzle w/ extra virgin olive oil

  3. Drizzle w/ balsamic vinegar

  4. Slice fresh basil leaves and sprinkle on top

  5. Sprinkle goat cheese (or fresh mozzarella or feta) on top

  6. Sprinkle pine nuts on top.

3. Antiox Almond-Honey-Mustard Chicken Salad


  • 1 teaspoon extra-virgin olive oil

  • 4+ ounces chicken breast

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon chili powder

  • ¼ cup grapes, halved

  • ¼ cup blueberries

  • ¼ cup cherries

  • 3 cups curly lettuce

  • ¼ cup feta

  • 1/3 cup almonds, chopped


  • 2 tablespoons almond butter

  • ½ tablespoon extra-virgin olive oil

  • 1 tablespoon orange juice

  • 1 tablespoon water

  • 1 tablespoon stoneground mustard

  • ½ tablespoon honey

  • ½ teaspoon salt

  • ½ teaspoon garlic


  1. Heat oil in large skillet over medium to high heat. Cut chicken into cubes and place in skillet. Season w/ the salt, pepper, and chili powder. Saute for a few minutes, flipping the chicken until it’s cooked through (golden color on both sides). When the chicken is cooked, remove from heat and set aside.

  2. Cut and prep all vegetables and fruits. Place the salad ingredients in a serving bowl. Refrigerate to chill.

  3. For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences.

  4. Add chicken to salad.

  5. Pour dressing over salad and enjoy this beauty.

4. Roasted Chickpea Power Salad

1. Preheat oven to 400 degrees F.

2. Pat the chickpeas dry with a paper towel then place in a bowl and toss with:

  • 1 Tablespoon extra-virgin olive oil

  • 1 Teaspoon chili powder

  • ½ teaspoon cumin

  • Salt and pepper

3. Arrange in a single layer on a baking sheet and bake for 30-ish minutes, stirring them to prevent over browning. The chickpeas are done when they’re crispy and golden on the outside.

4. Shred any raw veggies of your choice into thin ribbons or slices using a grater, peeler, mandoline, or spiralizer (I used zucchini, carrots, and red peppers), and place into a serving bowl.

Tip: If you have a watery zucchini, press it lightly between paper towels to remove moisture.

5. For the dressing, place the following ingredients in a blender and blend until smooth:

  • 1 big bunch of fresh cilantro (2 cups packed)

  • ½ cup olive oil

  • 2 Tablespoons white vinegar

  • 1 clove garlic (or a big squirt of minced from the squirtable bottles)

  • 1 heaping teaspoon salt

  • ½ teaspoon red pepper flakes

  • ½ cup water

6. Allow chickpeas to cool for at least 5 minutes, then add to bowl of veggies.

7. Sprinkle fresh basil, cut into ribbons, into the veggies.

8. Drizzle over chickpeas and veggies.

5. Summer Cobb Salad

1. For the Chipotle Chicken, combine the following ingredients in a bowl:

  • 1 Tablespoon of extra-virgin olive oil

  • 2 chipotles in adobo, finely chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • ½ teaspoon oregano

  • ½ teaspoon black pepper

  • ½ teaspoon salt in a bowl

2. Place the chicken in the bowl and toss it in the marinade. Place in the fridge and marinate for at least 1 hour.

3. Grill the chicken and let rest for 10 minutes.

4. For the salad, place the following ingredients in a serving bowl:

  • 3 cups greens

  • 3 strips bacon, cooked and crumbled

  • Cupped palmful of fresh berries, your choice

  • 1 ear corn, cooked, cooled, and kernels removed

  • 1/2 avocado sliced

5. For the dressing, place the following ingredients in a blender and blend until smooth:

  • 1 big bunch of fresh cilantro (2 cups packed)

  • ½ cup olive oil

  • 2 Tablespoons white vinegar

  • 1 clove garlic (or a big squirt of minced from the squirtable bottles)

  • 1 heaping teaspoon salt

  • ½ teaspoon red pepper flakes

  • ½ cup water

6. Slice the grilled chicken and place on top of the salad. Drizzle with the dressing.

6. Peach Salad


  • 2 cups assorted greens

  • 1 large peach, sliced

  • ¼ avocado sliced

  • ¼ cup crumbled feta cheese

  • 1 tablespoons chopped pecans

  • ¼ cup fresh basil leaves


  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon honey

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper


1. To make the dressing, whisk together the olive oil, red wine vinegar, honey, salt and pepper.

2. Create a bed of greens in a large salad bowl. Add the sliced peaches and avocados on top. Sprinkle w/ feta cheese and pecans. Pour dressing over the salad and top with sliced basil.

7. Caper Egg Salad


  • A dozen eggs

  • 1 tablespoon stoneground mustard

  • 1 ½ tablespoon mayo

  • ½ tablespoon minced garlic

  • ½ teaspoon dill

  • ¼ a 3.5 oz. bottle capers

  • Salt and pepper to taste


1. In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.

2. Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.

3. Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

4. In a bowl, use a fork to break down eggs. Add mustard, mayo, garlic, dill, salt and pepper. Fold in capers.

5. Serve w/ crackers or your choice of a healthy grain bread.

8. Cucumber Salad


  • 2 cucumbers

  • 1 red, orange, or yellow bell pepper

  • 1/2 medium sweet or red onion

  • One handful of shredded carrots (you can buy these pre-shredded)

  • 1 can of garbanzo beans

  • Garlic Expressions dressing


1. In a medium skillet, heat 1 can of garbanzo beans on medium heat. Stir regularly so they don't stick. I like mine a little brown/crunchy, so I cook for about 10 minutes. Allow to cool.

2. Dice cucumbers, bell pepper, onion and place in a medium sized mixing bowl with a handful of shredded carrots.

3. Once the garbz have cooled, add them to the veggie mix.

4. Pour Garlic Expressions over the mixture, stir, cover with plastic wrap or a lid, and place in the fridge for a few hours to marinate.

Tip: You won't need the whole bottle of dressing. Pour conservatively. Stir occasionally as the mix marinates, and taste test. If it needs more dressing, drizzle in some more. If you go overboard, no worries...happens to me too, simply strain the mixture.

9. Not-all-tuna-is-created-equal Salad

Many people want to like tuna but can’t seem to choke it down because it’s dry and funky.

The key is quality.

That’s why I buy Wild Planet. It's a little pricier compared to other brands but totally worth it. Lately, its price has lowered in my store.

Regardless, I'll continue to buy it, because it just tastes better.

I love my tuna with sweet pickles, except I was out of them. So I marinated a diced cucumber in Garlic Expressions dressing for a few hours.

I mixed 1 heaping tablespoon of mayo, a squirt of minced garlic, and salt and pepper to taste into the tuna then folded in the marinated cucs.

Worked for me! I even saved money by using what I had on had rather than running out to buy a jar of pickles.

10. Taco Shrimp Salad


  • 2 cups of romaine

  • 1-2 handfuls of cooked shrimp

  • Taco Seasoning

  • 1 tablespoon extra-virgin olive oil

  • Crumbled feta or cotija cheese

  • 1 Tomatillo

  • 1/4 cup diced zucchini

  • 1/4 red, green, or yellow bell pepper

  • Salt and pepper to taste

  • 1/4 cup cilantro

  • 1 Lime

  • 1/4 avocado

  • Tortilla chips

  • Honey Lime dressing, dressing of your choice (I used Garlic Expressions), or use any of the dressing recipes include in the previous recipes


1. Remove tails from shrimp. Place shrimp in a ziplock bag w/ half tablespoon of taco seasoning, juice of half a lime, and olive oil. Marinate for at least 15 minutes.

2. Heat skillet to medium to high heat. Cook tomatillo and zucchini until but not mushy. Season with salt, pepper, and sprinkling of taco seasoning. Set aside to cool.

3. Pour shrimp and its marinate into same skillet. Cook for 6 minutes, flipping halfway. Set aside to cool.

4. Plate greens in a large serving bowl. Add cheese, raw bell pepper, and cooled, cooked veggies and shrimp.

5. Garnish w/ cilantro, chips, and remaining lime slices.

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