4 Easy Summer Salad Recipes


It’s noon and your stomach is starting to growl. You’re hungry for something precise: a light afternoon meal. The solution is an easy-to-make salad that you can take to the office or to a picnic. As an added bonus, fresh, local ingredients turn a tossed salad into real a treat for your taste buds. On the menu: three savoury salads and a fruit salad to end on a sweet note.

1. Quinoa Salad

This recipe by Montreal chef Kimberly Lallouz is packed with protein and stays fresh in the fridge for four days. There’s a generous mix of cranberries, almonds, butternut squash and quinoa.

4 cups of cooked quinoa
1 cucumber cut into cubes
3 chopped green onions
1 cup of dried cranberries
1 cup of roasted almonds
½ a bushel of chopped fresh cilantro leaves
½ of a butternut squash
Olive oil or grape seed oil
Pinch of nutmeg
Pinch of cinnamon
Pinch of paprika
Apple cider vinegar to taste
Salt & pepper


1. Season ½ of the butternut squash with nutmeg, cinnamon & paprika and cook it in the oven at 375˚F for 30 minutes or until tender.
2. Let cool & cut into cubes.
3. In a large bowl, mix with the rest of the ingredients. Toss with olive oil, apple cider vinegar, salt & pepper to taste.

2. Summer Vegetable Salad

Pick produce from your garden, take a trip to the market or visit a local farm; this recipe from Recettes du Québec requires ingredients that are in season. In this healthy melange, you’ll find lettuce, cucumber, radish, zucchini, tomato and beets.

1 chopped head of lettuce
1 sliced cucumber
1 grated carrot
½ of a grated zucchini
½ cup sliced radish

1 cup grated beets
1 cup red or yellow cherry tomatoes
½ cup alfalfa sprouts
2 tbsp of fresh chives
2 tbsp of fresh parsley

½ cup heavy cream
Pinch of mustard powder
Pinch of celery seed
Pinch of garlic salt
Salt & pepper


1. In a vinaigrette bottle, mix heavy cream with seasoning.
2. Refrigerate the vinaigrette for at least 30 minutes.
3. In a large bowl, mix the vegetables, sprouts and herbs.
4. Garnish the finished salad with the vinaigrette.

3. Turkery & Orzo Bowl

Shake up your poké bowl by skipping the rice or quinoa. Try orzo instead. The rice-like pasta is the base of this 5 Ingredients 5 Minutes meal. You can also replace turkey for smoked tofu if you want a vegetarian option.

1 ½ cups orzo
1 zucchini
6 slices of smoked turkey breast
4 sliced bocconcinis
12 cherry tomatoes cut into wedges
1 grated carrot
Fresh basil


1. Cook orzo in salted boiling water.
2. With a spiralizer or a mandolin, cut the zucchini & carrot.
3. Roll the turkey slices & cut them in half.
4. In a small bowl, mix olive oil, lemon, salt & pepper.
5. Layer the cooked orzo, smoked turkey, zucchini, carrot, cherry tomatoes & bocconcini. Garnish with the vinaigrette & basil.
6. Refrigerate until ready to serve.

4. Fruit Salad

Finish off your lunch break with something sweet. Opt for a mouth-watering fruit salad made with strawberries, watermelon, kiwi, apple & pear. Top it all off with a delicious drizzle of maple syrup. No need for a recipe, just get creative with your favourite flavours.

Try these recipes out & let us know what you think in the comments below.

Bon appétit!


Adapted from French by Kylee Ross


Written by Pauline Ponchaux

Straight from Northern France, Pauline has great admiration for “baked-just-right-baguettes”, waffles, and sweets at brunch. Films from the '80s and '90s are almost a religion, and she adores reciting memorized lines from her favourite movies at any given time. Since she moved to Quebec, Pauline has developed a passionate curiosity for the reoccurring discrepancies between the “current temperature” and the “feels like temperature” advertised on The Weather Network. She also likes: reading in the metro, strumming the strings of her ukulele while dreaming of beaches and sunshine, trips to exotic places, Barcelona and Güell architecture (and let’s not forget sangria of course), cats, Tom Hanks, Bill Murray, and The Beatles.

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