With the arrival of warm weather, cravings shift toward fresh, vibrant salads. Beyond classic spins, vegetables and fruits offer countless ways to craft juicy, satisfying bowls. To beat the heat and keep meals simple, here are easy, home-friendly salads that fit into a healthy routine.
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Japanese cucumber salad
Cucumber salad ideas are easy to find in most markets. If you love cucumber, give it a twist and make it your own. This version celebrates crisp greens with bright, clean flavors.
- 450 g baby cucumbers
- 1 tablespoon dried wakame seaweed
- A bunch of mint, spearmint, or another fresh herb
- A bunch of fresh cilantro
- 2 green onion stalks
- 30 ml rice vinegar
- 1/2 teaspoon katsuobushi (optional) or 5 ml fish or soy sauce
- 15 ml mirin or muscatel
- 15 ml sesame oil
- 1/4 teaspoon cayenne pepper, toasted sesame seeds, lemon zest, pinch of sugar, and salt
- Wash and dry the cucumbers, then cut them lengthwise in half. Quarter each half and split into two diagonal pieces. Place in a strainer, add a teaspoon of salt, and mix well. Let drain for 30 to 60 minutes.
- Soak the algae. About one tablespoon dry is a good estimate.
- Wash and finely chop the fresh herbs. Rinse and slice the green onions.
- For the dressing, emulsify vinegar with mirin, pepper, sugar, a pinch of salt, oil, and the katsuobushi flakes or soy sauce.
- Drain the cucumber well, dry the seaweed, and chop slightly. Combine with the scallions and dressing, then fold in a tablespoon of chopped herbs. Sprinkle with sesame seeds. Marinate briefly, adjust sweetness and sauces to taste, and finish with lemon zest and extra sesame seeds.
Tomato, watermelon and feta cheese salad with turmeric oil
Tomatoes pair with nearly anything, and this combination adds the kick of watermelon for refreshing balance. It’s a bright, antioxidant-rich option perfect for hot days.
- 100 ml extra virgin olive oil
- 1 teaspoon ground pepper
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/4 large seedless watermelon, cut into chunks
- 1 pink tomato, sliced
- 100 g feta cheese, salt flakes, sesame and chia
- Warm the turmeric oil in a small pan. Add the spices and stir briefly, keeping the temperature gentle so the flavors bloom without scorching.
- While the oil heats, chop watermelon and tomato to your liking. Arrange on a serving plate, crumble feta on top, and season.
- Finish with turmeric oil, sesame seeds, and chia seeds for crunch and aroma.
Tabulate
Tabulate is a Lebanese-inspired couscous salad, ideal for scorching days and wonderfully satisfying. It’s a crowd-pleaser that feels light yet fulfilling.
- 100 g couscous
- 100 ml water
- A small pat of butter
- 1 tomato
- 1/2 spring onion
- A few sprigs of mint
- A few sprigs of parsley
- One tablespoon raisins (optional)
- Juice of 1/2 lemon
- Extra virgin olive oil and salt
- Bring water to a boil with a little olive oil and salt. Add the couscous in equal measure to the liquid and stir gently.
- Cover and let it sit for about 3 minutes to absorb fully. Stir in a small amount of butter on very low heat for a minute, then set aside.
- Dice the tomato, then finely chop the onion. Coarsely chop mint and parsley leaves, discarding thicker stems.
- Mix tomatoes, onion, mint, parsley, and optional raisins in a bowl. Drizzle with lemon juice and olive oil, then season with salt.
- Fold the cooled couscous into the mixture and toss to combine. Serve the tabulate as a bright, satisfying dish that pairs well with warm days.