Posted: Apr 16, 2014 8:00 AM
We rounded up the 25 most tantalizing salad recipes from our favorite foodie bloggers. Get ready to eat fresh.
Photo credit: Hero Images/Getty Images
Summer salads: Hemp caprese salad
Photo credit: Hempista

1. Hemp caprese salad

Even though Sandra Hinchliffe of Hempista calls this her "say goodbye to summer caprese salad" we're going to use it as our "say hello to spring salad."

Salad ingredients:

  • Lettuce
  • Cucumbers
  • Tomatoes
  • Basil leaves
  • Fresh mozzarella
  • Green onions, optional

Salad dressing ingredients:

  • Juice from 2 large or 4 small fresh squeezed lemons
  • 2 tablespoons hemp seed oil or olive oil
  • 1 large clove of fresh garlic, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon Italian red pepper flakes
  • 1 tablespoon shelled hemp seed


  1. Combine everything in a shaker jar and shake the dressing vigorously.
  2. Use immediately, this is an extremely fresh dressing that does not keep for more than a day.
Summer salads: Creole crunch
Photo credit: Mesa de Vida

2. Creole crunch

Celebrate Mardi Gras any time of the year with this crunchy creole salad by Kirsten Helle of Mesa de Vida.

Salad ingredients:

  • 3 cups cooked black-eyed peas — if using canned, rinse and drain well

  • 4 stalks celery, finely chopped
1 bell pepper, finely chopped

  • 1 bunch (about 8) green onions, finely chopped

  • 1 cup fresh parsley, finely chopped
2 cups baby/grape/cherry tomatoes

Salad dressing ingredients:

  • 1 lemon, juiced
Enough red wine vinegar added to the lemon juice to equal 1/4 cup
1 clove garlic, finely minced

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard
1/4 teaspoon paprika

  • 1 pinch Kosher/sea salt
  • Fresh ground black pepper to taste
1/2 cup olive oil


  1. In a big bowl whisk the dressing ingredients together.
Toss in the remaining ingredients and toss to coat.

  3. Chill for at least 1 hour until serving.
Summer salads: Sprouted Kamut salad with kale, chickpeas and garlic
Photo credit: Life at the Circle

3. Sprouted kamut salad with kale, chickpeas and garlic

This sprouted kamut salad with kale, chickpeas and garlic salad by Life at the Circle is a must-try.


  • 3 cups sprouted kamut
  • 3 cloves fresh garlic
  • 1-1/2 cups water, divided
  • 1-1/2 cups cooked chickpeas
  • 2 tablespoons oil, divided (I used coconut oil)
  • 4 cups chopped kale
  • 2 scallions, chopped
  • Salt and pepper, to taste


  1. Place a large skillet over medium heat.
  2. Add one tablespoon oil, sprouted kamut, garlic, and season with a pinch or two of salt.
  3. Cook, stirring occasionally, until all grains are coated with oil and slightly cooked, about 3 to 5 minutes.
  4. Add 1 cup water, cover, and cook until grains are tender and water is 95% evaporated.
  5. Garlic should be soft at this point. Smash garlic, and stir into kamut.
  6. Add remaining 1/2 cup of water to skillet and place chopped scallions and kale on top of grains.
  7. Cover, and cook until kale is slightly wilted, scallions are tender, and water is mostly evaporated.
  8. Meanwhile, preheat oven to 350 degrees (if it's a toaster oven, or 400 degrees if it's a regular oven).
  9. Place chickpeas and remaining tablespoon of oil in a small mixing bowl.
  10. Season with salt and pepper and stir to coat.
  11. Transfer chickpeas to a baking sheet/pan/etc. and roast until slightly crunchy. Note: it took me about 10 or 15 minutes in the toaster oven. If I had access to an oven, I would have tested it using that.
  12. Stir roasted chickpeas into the grain-vegetable mixture in the skillet.
Summer salads: Even Greener Broccoli Salad
Photo credit: Life at the Circle

4. Even Greener Broccoli Salad

Life at the Circle's crunchy broccoli salad looks completely munch-able.


  • 1 head broccoli, chopped into bite size pieces
  • 1/4 cup diced sweet onion
  • 1/2 cup (toasted) sliced almonds
  • 1/2 cup sweetened, dried cranberries
  • 1/2 cup (vegan) sour cream
  • 2 teaspoons distilled white vinegar
  • 1/2 teaspoon molasses
  • 2 pinches ground cinnamon
  • 1 pinch chili powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon sweetener
  • 5 drops liquid smoke
  • Salt and pepper, to taste


  1. Place broccoli, onion, almonds and cranberries in a large bowl.
  2. In a small bowl, combine remaining ingredients and stir until combined.
  3. Next, stir ingredients in the small bowl into those in the large bowl until combined.
  4. Then, chill for at least an hour to allow flavors to meld.
  5. Allow to come to room temperature before serving and eating.
Summer salads: Broccoli and quinoa salad
Photo credit: Overtime Cook

5. Broccoli and quinoa salad

Miriam Pascal at Overtime Cook created this healthy salad with the popular seed of the moment.


  • 1-1/4 cups raw quinoa, cooked according to package directions
  • 1 pound broccoli florets, chopped into bite size pieces
  • 1 red pepper, diced
  • 1/4-1/2 pound snow peas, ends trimmed and diced
  • 2 scallions, thinly sliced

For the remaining ingredients and directions, click on over to Overtime Cook >>

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