6 summer salads you can eat all week

Below are six ideas for summer salads you can eat for days. Once they're ready you can pull them out again as a side dish for dinner, eat them with eggs for breakfast, throw them on some greens for lunch, or maybe even stuff them in a wrap with some sliced turkey, leftover chicken, tuna, or hummus.

Get creative and be sure to let me know if you come up with something good!

Three bean salad: I’m obsessed with classic three-bean salad. Traditionally, it’s made with lots of sugar and canned beans. I’ve lightened it up a bit with this recipe and added fresh green beans; but don’t worry, it’s just as yummy!

Broccoli slaw: I love this simple recipe from the Smitten Kitchen. In my opinion, it gets better after it sits a day or so!

Tabbouleh: I don’t have a real recipe to share with you today, but here’s the gist. Cook the bulgur according to the package directions (I like the ready in 10-minute bags from Trader Joes). When the bulgur is finished cooking, drain it, and add a bunch of finely diced tomatoes and cucumbers (seeded), minced red onion, and lots of chopped parsley.

Dress it with good quality olive oil, some squeezes of fresh lemon, salt and pepper.

Tomato and mozzarella salad: This is a classic but it’s so good. Summer ripe tomatoes, fresh mozzarella chunks, lots of fresh basil, extra virgin olive oil, and salt and pepper. I like to drizzle it with some balsamic reduction too (this one’s my favorite). Mmmmm.

Colorful cowboy salad: It’s super versatile and oh-so-yummy! Check out my recipe here.

Watermelon salad: This one is best if you keep the ingredients separate until serving, but you can throw it together in 3 minutes if you’ve got the ingredients ready: arugula (or baby lettuce), watermelon chunks, finely sliced red onion, feta or goat cheese crumbles, pine nuts. Dress with olive oil and balsamic vinegar.

PS: 🚨🚨 Notice how no foods (or carbs) are off limits in these recipes?! One secret to finding a practical, enjoyable, SUSTAINABLE approach to healthful eating is letting go of food stress, guilt, and overwhelm—including the pressure to count carbs or calories or avoid ever-growing lists of foods.