Summer salad recipes have typically defaulted to potato salad, macaroni salad and egg salad. But with all the luscious fruit in season, why not try some healthy summer salad recipes?

Healthy Summer Salad Recipes

We have a fig tree and, in the summer, I add sliced figs and blueberries to some greens and make a healthy summer salad. Another idea for summer salad recipes is to grill fruit.
According the Martha Stewart “Grilling is a delicious, healthy way to bring out the flavor of fruit. It’s easy to do outdoors or indoors and works for produce from any season. Some of our favorite fruits to grill include bananas, watermelon, peaches, plums, nectarines, apples, pears, pineapple, and mango, but let your imagination run wild!”

Try this Recipe

Add this watermelon salad to your summer salad recipe list.

Freezing watermelon briefly compresses the texture and intensifies the flavor, making for a cool, restaurant-style salad that’s actually a breeze to make. Soaking the onions in ice water makes them crunchier and more mild tasting.

Watermelon Salad with Feta and Mint

Ingredients (4 servings)

• 1 pound (453g) peeled, seedless watermelon
• 1/2 teaspoon salt
• 1/4 small (27g) red onion, very thinly sliced
• 3 tablespoons (44 ml) fresh lemon juice
• 1 tablespoon lemon zest, finely grated
• 2 teaspoons honey
• 2 tablespoons olive oil
• Black pepper, to taste
• 3 cups (2 ounces/57g) arugula or baby spinach
• 1/3 cup (38g) crumbled feta cheese
• 4 tablespoons (5g) torn fresh mint leaves

Directions

1. Cut the watermelon into 1-inch cubes. Sprinkle with salt and place in an even layer in a large zip-top plastic bag. Press out as much air as possible and lie the watermelon flat in the freezer. Place a few items on top to weigh the fruit down (such as bags of frozen vegetables). Freeze for 2 hours.

2. Meanwhile, soak the sliced red onions in a large bowl of ice water. In a separate bowl, whisk together the lemon juice, zest and honey. Slowly whisk in the oil and season with pepper.

3. Remove the watermelon from the bag and transfer to a large serving bowl. Drain the red onions, pat them dry and add them to the bowl.

4. Add the arugula and dressing; toss to coat. Sprinkle the cheese and mint over the top of the salad and serve immediately.

Nutrition (per 2 cup serving)

Calories: 132
Fat: 10g
Carbohydrate: 15g
Fiber: 2g
Protein: 3g

Click here for full copy of this watermelon salad.