Whole Story

The Official Whole Foods Market® Blog

Salad Days of Summer

For some people, the start of summer is marked by a shift in wardrobe, but for me it’s what’s in my salad bowl. I make salads often and experiment with nuts, seeds, fruits, veggies, grains, proteins and dressings. And I rely on peak-season flavors like strawberries, cherries, corn and tomatoes. Follow suit to banish boring salads at your house.  

Read on to find out how you could win a $50 Whole Foods Market gift card. UPDATE: Thank you to everyone that entered! Congrats to our winner, Ellie!

Awesome Simple Salads

The leafy green + veggies + dressing combo is just the tip of the iceberg. So make every salad super with just a little something extra. Here are a few winning combinations:

  • Romaine + heirloom tomatoes + creamy ranch or blue cheese + hearts of palm or artichoke hearts (Sure Deal!)
  • Arugula + chopped cucumbers + red wine vinaigrette + olives or marinated mushrooms
  • Baby spinach + sliced nectarines + sesame vinaigrette + toasted pine nuts or cooked baby shrimp
  • Whole wheat couscous + strawberries + balsamic vinaigrette + feta or goat cheese crumbles (Sure Deal!)
  • Wheat berries + diced peaches + cider vinaigrette + sliced prosciutto or salami
  • Cannellini beans + diced zucchini + olive oil vinaigrette + roasted red peppers or sundried tomatoes

Here are six more salads that defy sad salad syndrome and spotlight some of the season’s best flavors.

HEIRLOOM TOMATO AND BULGUR SALAD Honeydew and Smoked Poblano Salad

AVOCADO SALMON SALAD WITH KALE GRILLED CHICKEN, GREEN ONION AND RADISH SALAD

CAPRESE COUSCOUS BERRY GOAT CHEESE SALAD

Looking to save? Shop the bulk bins for nuts, seeds, grains and dried fruit and buy only what you need. Leftover chicken and salmon are great time and money savers too. With $53+ in coupons, Sure Deals, 12 new 5-ingredient budget-friendly recipes and money-saving tips, The Whole Deal® value guide has lots more ways to enjoy the best of the season for less.

Lettuce know what’s in your awesome salad in the comments below by August 31 and you could win a $50 Whole Foods Market® gift card. Yup, it’s that Caprese!

The fine print: No purchase necessary. Promotion ends August 31, 2013, 11:59 PM CDT. Must be a legal resident of the US or Canada (except in Quebec, where it is void) age 18 or older to participate. Taxes on prize, if applicable, are the responsibility of the winner. Employees of Whole Foods Market, Inc., are not eligible. Void where prohibited.

Leave a reply

To provide feedback or ask a question about our company, a store or a product, please visit our Customer Service page.

For more information about posting comments to our blog, please see our Comment Posting Guidelines.

169 comments

Comments

Cathleen says …

My awesome salad has avocado, mango, broccoli, red onion and raisins. It's like a meal and dessert in one!

Rosanna says …

Salad greens, cantaloupe chunks, cucumber, almonds, alfalfa sprouts with balsamic vinegar, olive oil, and salt. Maybe goat cheese crumbles too!

j.J. says …

I like rice salads with olive oil, rather than full dressings. Typically, there are some hot peppers and onions in there. Then various things like corn or squash or cucumbers.

Leslie Hoyt says …

My awesome salad has almonds, feta and dried cherries!

Jakob Kramer-Jensen says …

My salad is spinach+sun dried tommatoes+mushrooms+fetta cheese+olive oil vinaigrette SO GOOD

Dionella Martinez says …

It may not be mind-blowing, but I love a good Caesar salad. I make mine with organic lettuce, organic grilled chicken, natural Caesar dressing, croutons, and a sprinkle of Parmesan on top.

Katie says …

This is my summer staple for a hearty, yet refreshing summer grain salad: Bulgar, chickpeas, red onion, olive oil, a splash of red wine vinegar, a handful of fresh thyme and lots and lots of tomatoes!

kristym says …

Picking a load of fresh peapods this week made me come up with a tasty asian slaw. I grated red and green cabbage, sliced peapods into thin strips, added long thin strips of scallion and white radish and tossed with cooked soba noodles and slivered almonds. I dressed it with light sesame oil, rice vinegar, sugar and fresh grated ginger with a splash of tamari. Sprinkled with sesame seeds. Warm or chilled this is so tasty!

Ashley says …

Arugula, grapefruit sections, roasted beets, pine nuts, and a dressing of garlic-infused olive oil and aged balsamic vinegar. It is also wonderful with raspberries or strawberries!

Joey says …

One of my favorite salads utilizes the magic mandoline - thin slices of cucumber & fennel mixed with chunks of peaches and shaved parmesan. Drizzle w/olive oil, a splash of fig balsamic vinegar and sea salt. Yum!

carol knotts says …

My salad is a meal! Healthy, tender poached Bell & Evans chicken breasts from Whole Foods...dried cherries...chopped organic red onion...a mustard, lemon juice and light mayonnaise dressing topped with a few organic cherry tomatoes on a bed of fresh organic salad mixed greens!

Karen Berndtson says …

Here's a salad that always hits the spot. The raisins add a sweet counterpoint to the walnuts. Red greenleaf lettuce, raisins, toasted walnuts ( toast in pan on low for 5 or so minutes, keep turning), seeded cucumber sliced thin, and poppy seed dressing.

Andrea says …

Mine has arugula, pistachios, thinly sliced fennel, mandarin oranges and a lemon/honey/olive oil dressing.

Beth Piette says …

Broccoli, broccoli slaw, sunflower seeds, cherry tomatoes, raisins , bacon, jalapeno, onion. Dressing Apple cider vinegar Olive oil Stevia Soy Assorted spices Minced garlic

Coco says …

Brocolli Salad * 1/2 cup of olive oil mayonnaise * 1/2 cup plain yogurt * Fresh head of brocolli, raw, cut into trees (bite-sized pieces) * 1/2 to one cup red onion, chopped * 1 cup shredded cheddar cheese * Salt and pepper to taste * Optional : bacon bits, tomato (cubed), cauliflower Mix the yogurt and mayonnaise. Add to the vegetables and toss well, until vegetables are well-coated. Add the cheese. Mix well. Opt: add tomatoes just before serving.

Emely says …

Wow, what a wonderful giveaway! Arugula, cucumber, red pepper, cherry tomatoes, olives, avocado, olive oil and black pepper.

Michele says …

Salad greens, avocado, fresh corn, cherry tomatoes, red onion...any dressing will do. Simple yet delicious!

Linda says …

My favorite salad is field greens, snow peas, broccoli florets, shredded carrots, shallot, sunflower seeds, sliced almonds and poppy seed dressing.

Kelly says …

kale, carrots, broccoli, red onions, avocados, strawberries, feta cheese walnuts, and honey!

Valentina says …

It's hard to pick just one, but here goes: chopped (raw) Lacinato kale, low-starch fingerling potatoes (cooked firm, peeled and sliced), chopped tomatoes (early girl best), sliced sweet onion, cooked, crumbled pepper turkey bacon. In the fall, I sometimes substitute fuyu persimmons for tomatoes. Dressed with olive oil, grainy mustard, meyer lemon juice, a hint of balsamic vinegar, salt and pepper.

Sharaya Geishert says …

Organic baby spinach, fresh home-grown sprouts (the "sandwich mix" from Whole Foods!), hemp seeds, cherry tomatoes, avocado slices, & chopped pecans... drizzled with a homemade Maple-Balsamic Vinaigrette!

donna stokes says …

i usually purchase the kale in garlic dressing at the Callowhill St. market. Can you tell me how you prepare the dressing? i would like to try it on other greens. Thx.

NaomiA says …

My awesome salad has mixed greens, cucumber, red onion, fresh strawberries, fresh blueberries, roasted almonds, sliced dried apricots, with feta or goat cheese and my homemade balsamic/fresh blueberry viniagrette!

Heather says …

My go-to salad is spring greens, kabocha squash, purple yam or japanese sweet potato, avocado with fresh-squeezed lemon juice! If I'm feeling fancy, I add beets or some sort of fruit.

Robbyn Ackner says …

Baby spinach, cubes of fresh mango, baby carrots, sweet and spicy banana peppers, sprouted quinoa, grilled chicken breast, avocado, a sprinkle of pistachio nuts, topped with a balsamic glaze and a drizzle of 365 extra virgin olive oil. Yummm!!

JR says …

My favorite go-to salad is arugula, leftover grilled/roasted veggies/fruit (right now I can't get enough of the combination of grilled corn and grilled peaches!), tomatoes and basil from the backyard, and avocado. No dressing needed--the juices from the veggies and fruit combined with the cream avocado are all I need!

Carol Evans says …

Great Meal Salad: 2 c arugula, 2 c fennel slices, 6 radishes sliced, 1/2 c fresh pitted halved cherries, 4 slices flaked smoked salmon, lemon juice/olive oil dressing, salt, pepper and fresh oregano. Layer and dress with OO/lemon dressing.

Jamie Dunn says …

A salad that makes a great meal! A spicier twist on a salmon cobb.. Mixed baby greens, red onion thinly sliced, grape tomatoes halved, chopped avocado, bell pepper thinly sliced, shredded carrot, sliced hard-boiled egg, crumbled bacon, salmon filet Topped with fresh salsa and/or a dressing of lemon/lime juice with a drizzle of olive oil and fresh pepper

Sharon Kay says …

I have just started eating broccoli slaw, shredded brussel sprouts, radicchio and kale with toasted pumpkin seeds and cranberries on top. sometime I add chicken but more often than not I eat the salad without the chicken (it's very filling) with some poppy seed dressing or a balsamic dressing

Suzanne says …

My go to summer salad consists of a mix of green leaf lettuce and baby spinach, cubed avocado, shredded carrots and parmesan with the simple salad dressing my grandmother used to make. (Olive oil, lemon juice, crushed garlic, salt and pepper)

Kim L says …

I pile in lots of colorful veggies, fruits and nuts into my salads. Sometimes I add chicken and mangos (when they're in season).

Tiffany says …

I love Caesar salads! I like it with romaine lettuce, homemade Caesar dressing, homemade crispy croutons and parmesan cheese! Most of the time I will add some grilled chicken or fried up bacon pieces plus a poached egg!

Dana Gutierrez says …

Organic mixed greens & kale + organic strawberries + organic blueberries + organic pineapple + sunflower seeds + dressing (drizzle maple syrup and melted coconut oil). This salad makes an excellent breakfast!!

Jenn Lewis says …

Favorite salad of the Summer: Purple Cabbage, shredded Carrots, edamame, and Tofu, dressed with Bragg's Amino Acids, garlic, ginger and cilantro

Milena Donovan says …

My summer salad has been thinly sliced hand rubbed (1) kale with a variety of mixed cooked (2) grains (quinoa, bulgur etc...)sliced raw (3) veggies (peppers, zucchini - what ever you like) . mix cooked grains with rubbed kale and veggies and lightly dress with your favourite dressing. It can sit sit dressed overnight and remain fresh. I use: 1/3 c orange concentrate, 1/3 c rice wine vinegar 1/2 c olive oil 1/2 tsp dijon to taste salt & pepper (if I have an avocado I will whirl it in the processor with the other dressing ingredients)

Dave F. says …

The best salad is a wedge of iceberg lettuce with ranch dressing.

David says …

Spinach, roasted beets, chicken, bleu cheese, walnuts, and yuzu dressing

Hannah says …

I like to start with a blend of baby spinach and summery favorites like arugula and baby red chard. Then add some garlic-grilled chicken and onions to the mix. Almond slivers and sunflower seeds add protein and crunch, and garden-fresh cucumbers give a great summery flavor. Top it off with some sprigs of fresh basil, maple balsamic vinaigrette, and feta cheese, and I've got a mouth-watering summer meal! I like mine with chilled sparkling rose wine. :)

Sonia says …

Baby spinach, toasted pecans, cranberries, goat cheese and red wine vinagrette!

Yifat says …

Kale, Arugula, Green Apple, Beets, Green onion, Cilantro, Mint and Pumpkin Seeds. as for the dressing - Apple vinegar and olive oil.

Jennifer Crowe says …

My husband would never eat salad and if he did, it was iceberg lettuce and some tomato drowned in ranch dressing. Once our daughter was born, I had to get creative so he could help show her healthy eating habits. This simple recipe has made my husband and my daughter salad eaters! I mix the good-for-you spring greens with the romaine he likes, diced cucumber, red and orange peppers, shredded carrots and purple cabbage, sliced grapes and grape tomatoes, and toasted walnuts or pine nuts. I also like adding a bit of sweet corn and any kind of bean -- kidney, cannellini, black. The more things in it the better. But the key is the homemade vinaigrette dressing -- seasoned rice vinegar, dried thyme and basil, dijon, a good quality extra virgin olive oil, salt and pepper -- and dressing the salad before serving. If it's dressed and ready to go, everyone just digs in! And skips the ranch dressing! Victory!

Donatello says …

I like Beef Tomatomates moved with cherrytomatoes, red onion , basil, lettuce black pitted olives ,cucumber finished with Mozzarella ball halves. Dresses red wine Vinedar & Rosemary olive oil.

karen marinoni says …

Worlds best spinach salad 1 box spinach leaves 3 green onions - chopped 1 cup tart dried cherries 1 granny Smith apple -chopped 1 cup fresh feta cheese -diced

karen marinoni says …

Smoked salmon salad 1 box spring mix salad greens 1 pkg smoked salmon -4 oz sliced roasted red pepper- cut in thin strips 1 cucumber peled,seeded,sliced 1 cup pittede nicoise black olives 2 slices red onions- cut in rings and halved 1 gost cheese log- crumbled

Amy Brown says …

Torn kale, dried cranberries, pine nuts, shredded Parmesan cheese, balsamic vinaigrette.

Kat says …

My favorite summer salad these days is: cucumber, tomato, red onion, minced garlic, white balsamic vinaigrette, parsley

karen marinoni says …

Worlds greatest spinach salad baby spinach leaves- 5 oz 3 sliced green onions 1 Granny smith apple- Peeled and chopped 2 cups red seedless grapes- halved 1 cup red sour cherries-dried 1 cup fresh deli feta cheese

Amy Parks says …

My awesome salad has baby spinach, arugula, sweet corn, black beans, avocado, grilled shrimp, crushed gluten free crackers for crunch and dress it with lime vinaigrette

DK says …

Tabbouleh with a modern twist. The trick to this is to use the freshest of ingredients. Dice heirloom tomatoes, organic red onions, and organic italian parsley. Mix in bulgur, extra virgin olive oil, and freshly squeezed organic lemon juice, with some salt and black pepper. For an even healthier alternative you can replace bulgur with quinoa and use extra virgin light olive oil. Let the tabbouleh sit for at least two hours so the bulgur (or quinoa) has time to absorb the liquid. This will prevent the grain from becoming crunchy and allows the flavors to be enhanced. Method 1) For decoration deseed a long english cucumber and place the tabbouleh into the "boat-like" cucumber. Drizzle on some extra virgin olive oil on the surface of the plate and place a mint leaf on top. Use four Kalamata olives on each corner of the plate. Method 2) Take a tablespoon of tabbouleh and place it in a grape leaf. Then wrap the leaf and cool for a few hours to allow the flavors to cultivate. The acidity of the lemon juice will bring together the other flavors. Serve these "salad dolmas" in a group of three on top a piece of lettuce for decoration. Drizzle with extra virgin olive oil and serve.

Elisa says …

I just found what may be my new favorite early summer salad. Place cooked quinoa on a bed of baby spinach or arugula that's been dressed in a homemade olive oil-balsamic dressing. Top with blueberries and pistachios and drizzle a little more dressing on top. Add a bit of cheese (goat, feta, blue) or for a vegan salad, just a dusting of Maldon to get a salty flavor. I love the combination of sweet blueberries, a little umami from the nuts, and salty cheese/Maldon!

Pages