Summer is a time for outdoor eating – picnics, BBQs, family reunions and supper at the park. Salads make great side dishes for those occasions, but . . . it’s sometimes a pain to keep them properly chilled.
My solution is to make salads that don’t need to be chilled.
This week I’m sharing some of our favorite summer salad recipes that don’t have to be served (or kept) cold. They don’t use mayonnaise! I don’t have anything against mayo. We all enjoy a good potato salad; I just don’t always want to worry about keeping it cold.
Every one of these recipes is a time-tested family favorite. In some cases, we’ve been serving them for years! Others made the “keeper” list at first bite. A few are my own recipes. The rest will take you to the sites of fellow bloggers.
I could write, “So Yummy!” after each recipe . . . instead, just know that my family really does eat every one of these. And, we really like them.
7 Super Summer Salad Recipes – Safe to Serve Outside!
Garbanzo Bean and Roasted Corn Salad | From This Kitchen Table
Quinoa Salad with Greek Flavors | Joy In My Kitchen
Tangy Carrot Slaw | Joy In My Kitchen
Greek Sweet Potato Salad | My Life Cookbook
Cool As A Cucumber Chickpea Salad | Dishing Up The Dirt
Strawberry Watermelon Basil Salad | Made To Glow (No fresh basil? Try mint instead!)
Be sure to save the watermelon rinds for making Rainbow Prints!
Lemony Quinoa Salad
I found this recipe on the internet years ago, and I get frequent requests for it!
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 1 can garbanzo beans, also known as chick peas (1-1½ cups cooked), drained and rinsed
- ½ cup chopped cilantro
- ½ cup diced red onion
- 1 garlic clove, minced
- ¼ cup tahini
- zest of one lemon
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant ½ teaspoon salt
- Bring quinoa and water to a boil in medium saucepan. REduce heat and simmer until water is absorbed, about 15 minutes. When finished cooking, dump into mixing/serving bowl.
- While quinoa is cooking, make dressing.
- (Remember to zest your lemon before juicing it!)
- Whisk together garlic, tahini, lemon zest, olive oil and lemon juice.
- Add hot water to thin and stir in salt.
- Add garbanzo beans, cilantro and red onion to quinoa. Stir briefly to combine.
- Fold in dressing.
- Serve warm, at room temperature or chilled.
Interesting to note after putting this list together that we consistently like some of the same ingredients! Yet these summer salad recipes are all unique. You could make one each day for a week and not feel like you were eating the same thing.
Obviously, you should still use common sense and not leave food unrefrigerated for extended lengths of time. Hopefully these won’t leave you with any leftovers anyway!
What’s your favorite summer salad or side dish?