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Your favorite simple summer main course salad

I made a grilled shrimp on mesclun greens with a peanut-coconut dressing. I was pleasantly surprised and it was super tasty. So now I'm looking for more ideas on easy main course salads. What are your favorite summer time salads?

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  1. Mixed greens with:
    * roasted walnuts or pecans
    * choped apples or pears
    * crumbled goat cheese or blue cheese
    * currants
    * lemon/olive oil dressing (w/bit of sugar to balance, salt, pepper).

    You can throw chicken into the mix as well (I found it tasted best poached)

    1. Sounds delicious, can you share the recipe for that dressing Green Omnivore?

      1 Reply
      1. re: pancake

        Peanut dressing
        2 tbsp coconut milk (unsweetened)
        2 tbsp lime juice (or lemon)
        1 tbsp peanut butter
        a splash of soy sauce (or until desired tastiness, you could also use fish sauce too)
        1 tbsp water
        tiny drizzle of toasted sesame oil

        Mix it all together and just keep tasting and adding components until delicious.

        I posted some pics of the salad on my blog if you're interested :-)

      2. S/He Sells SeaShells
        Shell pasta tossed with chopped up Cajun style BBQ Shrimp, frozen peas, radishes, diced celery and mayo (if you want spice add a bit of curry powder to the mayo). S&P to taste.

        1. Grilled chicken, cut into bite sized pieces, over romaine. Chopped avocado and orange segments, scallion, olives. Whip up a very acidic vinagrette, pour, serve. What I love is how the avocado kind of mushes into everything to add a creaminess which is offset by the acid of the dressing and the oranges.

          1 Reply
          1. A Cobb salad works for me.

            1. Nicoise Salad.

              Fish Taco Salad: Diced avocado, chopped tomatoes, cilantro, diced jalapeno, grilled fish (seasoned), toasted tortillas, chopped romaine lettuce, lime wedges. Combine the jalapeno, cilantro and tomatoes as a salsa, mix some mayonnaise, sour cream and minced onion as a dressing/dip. Serve fish over romaine, garnish with avocado and lime wedges. Serve with salsa and mayonnaise dressing.

              1. Marinate chicken breasts in olive oil, lime juice, thyme leaves for around half an hour, then grill/broil/sauté and slice. Make a vinaigrette of olive oil, lim juice, garlic, thyme leaves. Slice nectarines, toss with a bit of dressing. Toss greens of your choice with dressing, arrange on plates, add nectarines, chicken, and some toasted nuts if you like. This is also good all tossed together and at room temp. Great that way as picnic food (once the nectarines are tossed w/vinaigrette, they don't discolor).

                1 Reply
                1. re: Caitlin McGrath

                  Orzo with artichokes, diced green and red pepper, a smidge of red or white onion, kalamata or large green onions, grape or cherry tomatos, feta cheese with salt, pepper, a little canned artichoke juice, a squeeze of lemon juice and that is it.

                2. Grilled New York strip sliced and split between two plates of mixed greens. Topped with fresh corn, blue cheese, and a lime vinaigrette.

                  1. ROAST CHICKEN SALAD

                    Take a roast chicken from the market (or your own). Pull the meat off and shred it (and eat the skin while doing so, yum)

                    Save the drippings and add them to your own homemade dressing. I make a simple vinaigrette with olive oil, garlic, lemon juice, red wine vinegar (about 4 parts olive oil to 1 part vinegar), shallots and salt and pepper. And the juice from the chicken. And thyme or rosemary if you like.

                    In a large bowl toss your favorite lettuce (I like to use at least some romaine for a good crunch), sliced red bell pepper, chopped scallions, halved cherry tomatoes, shredded manchego cheese (or a similar hard cheese), pumpkin seeds/pepitas (raw or roasted), diced avocado, the shredded chicken and the dressing.

                    This is hearty and wonderful.