Summer is all about fresh, vibrant flavours and minimal fuss in the kitchen. When the sun is shining, the last thing you want to do is spend ages over a hot stove. Enter the summer salad: light, refreshing, and incredibly quick to prepare. Perfect for a speedy lunch, a healthy side dish, or a light supper, these four delicious recipes can be whipped up in under 10 minutes, leaving you more time to enjoy the glorious weather.
1. Tangy Tuna & White Bean Salad
This substantial salad is incredibly quick to assemble and packed with protein, making it perfect for a satisfying lunch or a quick dinner.
Ingredients:
1 x 160g tin tuna in spring water or olive oil, drained
1 x 400g tin cannellini beans (or other white beans), rinsed and drained
1/2 red onion, finely diced
1 celery stick, finely chopped
Handful of fresh parsley, chopped
For the dressing: 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt and black pepper to taste.
Method:
In a medium bowl, flake the drained tuna. Add the rinsed and drained cannellini beans, finely diced red onion, chopped celery, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.
Pour the dressing over the salad ingredients and gently toss to combine. Serve immediately, perhaps with some crusty bread.
2. Speedy Smoked Salmon & Asparagus Salad
Elegantly simple and surprisingly filling, this salad highlights the best of British summer produce with a touch of luxury.
Ingredients:
100g smoked salmon, torn into pieces
10-12 asparagus spears, woody ends snapped off
2 handfuls mixed salad leaves (e.g., rocket, spinach, butter lettuce)
1/2 small red onion, thinly sliced
1 tbsp capers (optional)
For the dressing: 2 tbsp crème fraîche or Greek yoghurt, 1 tsp Dijon mustard, juice of 1/4 lemon, salt and pepper.
Method:
Bring a small pan of salted water to a boil. Add the asparagus spears and blanch for 2-3 minutes until tender-crisp. Drain and refresh under cold water to stop cooking. Cut into 2-3 cm pieces.
In a small bowl, whisk together the crème fraîche (or yoghurt), Dijon mustard, lemon juice, salt, and pepper for the dressing.
Arrange the mixed salad leaves on two plates. Top with the smoked salmon, blanched asparagus, and thinly sliced red onion. Sprinkle with capers if using.
Drizzle generously with the prepared dressing and serve.
3. Chickpea & Roasted Red Pepper Power Salad
This vibrant, protein-packed salad is incredibly satisfying and uses pre-roasted peppers for ultimate speed.
Ingredients:
1 x 400g tin chickpeas, rinsed and drained
1 x 290g jar roasted red peppers, drained and roughly chopped
1/2 red onion, finely diced
Handful of fresh coriander or parsley, chopped
For the dressing: 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp ground cumin, salt and black pepper.
Method:
In a large bowl, combine the rinsed chickpeas, chopped roasted red peppers, finely diced red onion, and fresh herbs.
In a separate small bowl, whisk together the olive oil, red wine vinegar, ground cumin, salt, and pepper.
Pour the dressing over the salad ingredients and toss well to ensure everything is coated.
Serve as a light lunch or a vibrant side.
4. Simple Prawn & Avocado Salad
This classic combination is incredibly refreshing and comes together in a flash, making it perfect for a light, luxurious summer meal.
Ingredients:
150g cooked prawns, peeled (defrosted if frozen)
1 ripe avocado, diced
1/2 cucumber, deseeded and diced
2 handfuls rocket or mixed salad leaves
For the dressing: 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Worcestershire sauce (optional), salt and black pepper to taste.
Method:
In a medium bowl, combine the cooked prawns, diced avocado, and diced cucumber.
In a small bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce (if using), salt, and pepper until smooth.
Add the rocket or mixed salad leaves to the prawn mixture.
Pour the dressing over the salad ingredients and gently toss to combine. Serve immediately.
These four recipes prove that healthy, delicious summer eating doesn't have to be a chore. With minimal prep and maximum flavour, you can spend less time cooking and more time enjoying the best of the British summer.