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Jul 25, 2012 08:38 PM

Summer Salad Recipes Needed

I love summer cold salads, especially grain free ones, and this weekend I am going to a concert and camping with my grown two daughters and their significant others. Two of us are vegetarian, four of us are low carb. I need to bring two or three different salads for the ice chest.

Tried and true recipes are welcome!

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  1. One can never have too many recipes for salads!

    not sure how low-carb you need to be, but I just made a Lemon Mediterranean Lentil Salad that was fabulous. I also make a Raw Thai Pineapple Parsnip Rice Salad that is very crowd pleasing. Raw kale salads (I love mine with a lemon vinaigrette, beets, almonds and currants) also transport really well.

    Hope this helps!


    2 Replies
    1. re: blinknoodle

      Thank you. I am going to try it.
      I am bringing a variety of salads and dip/spreads to go with various "healthy chips" and veg.... combo of lower carb and vegetarian.

      I will try this one, maybe a black soy bean dip/spread, maybe a tuna dip and a "tabbouleh" type salad with grated cauliflower instead of Bulgar.

      Still looking for great ideas! I would like three salads and three dips.

      1. re: sedimental

        Sounds delicious. I'd love to know how they all turn out. :)

        I have tried this yet but this looks good as a dip:

        As well, for a tasty spin on guacamole, I love it with cucumber and pineapple. :



    2. I love a corn and black bean salad. I usually throw in some thinly sliced red onion, cubed avocado,

      That's my base, then I play around with how to dress it. Sometimes it's just a simple vinaigrette, sometimes a make a chipotle sour cream dressing and add some cilantro to the mix and a squeeze of lime.

      I guess this might not be low carb though. Or is it?

      1 Reply
      1. re: ChervilGeorge

        No, it isn't but I'm sure it's delicious.

      2. Two of my summer favorites:
        Edamame salad and pasta salad. Obviously the pasta salad is not low-carb!

        For the edamame I use frozen shelled edamame, mostly because they are easily available. I give them a quick cook, then toss with matchstick carrots, sometimes adding chiffonade purple cabbage for color. I dress with sesame oil, rice vinegar, tamari, diced garlic and ginger. I add chopped cilantro and toasted sesame seeds. For those who are not low-carb the whole thing can be tossed with or used to top cold soba noodles or brown rice.

        p.s. Yeah, those who are strict no/low-carb will not want to do edamame. Mostly this is good for folks looking to up their protein intake. I know some veggies struggle with this...

        1. You'd have to do the avocado part last minute for this one, but I substitute black soybeans (Eden canned ones) for black beans and this is my favorite summer salad:

          I also add some cumin to the dressing.

          1. There is one salad that my mom used to make that I always try to have on hand in the fridge for lunches, snacks, or dinner sides. I always throw it together by the seat of my pants, so you have to experiment with quantities to see what works best for you, but the basics are:

            Bacardi1 Shell-Bean Feta Salad

            As many different varieties of canned shell beans as you like - at least four - as in light &/or dark Red Kidney beans, White Kidney/Cannelini or Great Northern beans, Garbanzo/Chickpea beans, Black beans, etc., etc.) - drained & rinsed
            Peeled & chopped red onion
            Peeled & minced garlic cloves
            Chopped Italian flat-leaf parsley
            Fresh chopped or dried oregano
            Crumbled Feta cheese
            Crushed red pepper flakes or freshly-ground black pepper
            Extra-virgin olive oil
            Red or white wine vinegar, or any other vinegar of choice

            Gently combine everything to taste, cover & refrigerate. This keeps well in the fridge for at least a week (although it never lasts that long around here - lol!)

            1 Reply
            1. re: Bacardi1

              Growing up my mother used to make this during those hot days of summer. She would also add hard boiled eggs, quartered, garden tomatoes, and top it off with kalamata olives. God, I miss that dish... Always reminded me of my childhood.