These 5 Fresh Salad Recipes Are Perfect for Late Summer

Creamy Lemon Miso Chopped Kale Salad

First-time cookbook author and registered dietitian Catherine Perez is on a mission to take the stress out of eating well. In her debut cookbook, Peaceful Kitchen: More Than 100 Cozy Plant-Based Recipes to Comfort the Body and Nourish the Soul, she leans heavily on the Mexican and Dominican dishes that were a key part of her childhood. Her philosophy is all about viewing food as nourishment, rather than a bunch of numbers in a nutrient breakdown. Her recipe for Creamy Lemon Miso Chopped Kale Salad is a perfect example. Combining garlic, lemon juice, tahini, miso paste and maple syrup creates a tangy dressing in minutes, and varied textures from avocado, scallions, hemp hearts and cannellini beans create extra interest. Her tip to massage the kale with salt and lemon zest is a game changer that improves the texture. This is a salad you might just crave.

Get the recipe: Creamy Lemon Miso Chopped Kale Salad

Palak Patel's Roasted Beets and Greens takes the roots and green tops of golden and red beets and uses tumeric, black mustard seeds and lemon juice to elevate the flavors.

Adam Milliron

Roasted Beets and Greens

For Palak Patel, the Atlanta-based chef, restaurateur and two-time winner of the Food Network’s Chopped and Beat Bobby Flay, treasured memories are tied to the food that accompanied them. With that in mind, her new cookbook, Food Is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection, is based on the idea that food is intrinsically linked to emotions. The book is divided into sections that highlight how food can be comforting, joyful, nostalgic, surprising, caring and more, with many of the recipes drawing heavily on her childhood in India. In the “Food is Vibrant” chapter, Patel shares her recipe for Roasted Beets and Greens, in which she calls for using both the root and the green tops of golden and red beets (great sources of folate, manganese and beta carotene) and boosts the flavor with black mustard seeds, lemon juice and anti-inflammatory turmeric. It’s a colorful, delicious dish that comes together quickly.

Get the recipe: Roasted Beets and Greens

Darlene Schrijver's Chicken and Avocado with Hot Honey Sauce Vinaigrette is one of the recipes she has shared on her popular TikTok account @TheSaladLab.

Erin Kunkel

Chicken and Avocado With Hot Honey Sauce Vinaigrette

During the COVID-19 pandemic, Darlene Schrijver started posting her family’s favorite salad recipes on TikTok at the request of her daughter Athena, a Junior Team USA Olympic weightlifter who was training away from home. What started as a family passion project quickly became a popular social media account when Schrijver began recreating celebrities’ favorite salads. Now @TheSaladLab has nearly 3 million TikTok followers, and Schrijver has compiled her recipes and tips to help home cooks build a better salad in The Salad Lab: Whisk, Toss, Enjoy! In her recipe for Chicken and Avocado With Hot Honey Sauce Vinaigrette, she leverages the convenience of protein-packed rotisserie chicken and supplements it with a simple dressing that comes together in about a minute and good-for-you fresh ingredients, including kale, romaine lettuce, avocado and dill. This might become one of your go-to recipes for a weeknight meal.

Get the recipe: Chicken and Avocado With Hot Honey Sauce Vinaigrette