featured 28103

Crisp Summer Garden Salad with Lemon Vinaigrette

This Easy Summer Salad is a celebration of peak-season produce. Bright, juicy tomatoes and sweet strawberries mingle with crisp cucumber, tender romaine, and sweet corn for a colorful, satisfying entrée salad. Black beans add substance and protein while avocado lends creaminess. A simple lemon vinaigrette ties all the flavors together, creating a refreshing dish that is perfect for warm afternoons, potlucks, or a light weeknight dinner.

Summer Salad in a bowl.

Why You’ll Love This Summer Salad

  • Easy to make: Simply chop fresh produce and toss it with a bright lemon vinaigrette — no cooking required beyond removing kernels from the cob if you choose fresh corn.
  • Flexible: Swap in any seasonal vegetables or fruits you prefer. Peaches, nectarines, grilled zucchini, or roasted peppers all work well.
  • Satisfying and protein-rich: Black beans and avocado help this salad function as a filling entree with about 10 grams of protein per serving. For more heft, add cooked quinoa, farro, or grilled tempeh.
  • Nutritious: This salad delivers vitamin C, fiber, healthy fats, antioxidants, and plant-based protein — a wholesome option that still feels indulgent thanks to the creamy avocado and sweet fruit.

More Delicious Salad Recipes

Vegan caesar salad in a white bowl.

Salads & Bowls

Vegan Caesar Salad

An overhead shot of a bowl of edamame salad garnished with chopped almonds.

Salads & Bowls

Amazing Edamame Salad

Easy broccoli salad in a serving bowl.

Salads & Bowls

Easy Broccoli Salad Recipe

img 28103 5

Salads & Bowls

Beet Fennel Salad

Summer Salad in a bowl.
Pin
Print

Sensational Summer Salad

By: Jenné Claiborne
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 1 head romaine lettuce, chopped (about 4 cups)
  • 2 cups fresh corn kernels, from 3–4 ears
  • 1½ cups cooked black beans, from one 14-ounce can, drained and rinsed
  • 1 cup ripe cherry tomatoes, halved or quartered
  • 1 cup ripe strawberries, hulled and quartered
  • 2 small Persian cucumbers, diced (about 1 cup)
  • 1 cup chopped fresh basil or other fresh herbs

Lemon Vinaigrette

  • 2 tbsp fresh lemon juice, from about 1 lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • ½ tsp sea salt
  • ¼ cup extra-virgin olive oil
  • 1 ripe avocado, diced

Instructions

  • In a large bowl, combine chopped romaine, corn kernels, black beans, cherry tomatoes, strawberries, diced cucumber, chopped basil, and diced avocado. Gently toss so the avocado holds its shape.
  • Make the lemon vinaigrette by adding lemon juice, apple cider vinegar, Dijon mustard, maple syrup, and sea salt to a jar with a tight-fitting lid. Pour in the olive oil, secure the lid, and shake vigorously until the dressing emulsifies. Alternatively, whisk the ingredients together in a small bowl until smooth.
  • Pour the vinaigrette over the salad and toss lightly to coat. Serve immediately so the greens stay crisp and the strawberries remain fresh.

Nutrition

Calories: 390 kcal |
Carbohydrates: 43 g |
Protein: 10 g |
Fat: 23 g |
Fiber: 12 g |
Sugar: 11 g


Like this recipe? Leave a rating or comment below.