12 Tasty Vegan Summer Salads To Enjoy Guilt-Free

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Summer is the perfect time to enjoy a bunch of vibrant, refreshing salads, and what better way to cater to your craving than by exploring a bunch of vegan options?

You’ll find that vegan salads can be just as satisfying and diverse as their non-vegan counterparts. From leafy greens dotted with sun-ripe fruits to hearty legumes paired with refreshing dressings, these 12 vegan summer salads are perfect for picnics, barbecues, or a light and healthy lunch on a warm day.

Avocado And Tomato Salad

If you’re looking for a refreshing and straightforward dish to whip up on a hot summer day, this avocado and tomato salad is a perfect choice. Packed with fresh flavors, it’s a delightful way to enjoy seasonal produce.

Ingredients:

• 2 ripe avocados, diced
• 3 medium tomatoes, preferably heirloom, chopped
• 1 small red onion, finely sliced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 diced jalapeño for a kick

Instructions:

1. In a serving bowl, gently mix together your diced avocados and chopped tomatoes.
2. Add in the red onion and cilantro, giving the mixture a light toss.
3. Sprinkle in the salt and pepper to your liking.
4. Drizzle the lime juice and olive oil over the top of your salad.
5. Use a spoon to give it one last toss, ensuring everything is well coated with the dressing.

For a personalized touch, throw in a diced jalapeño if you’re up for a subtle heat. Serve immediately to savor the creamy texture of the avocados paired with the robust flavors of fresh tomatoes. Perfect as a side or even as a stand-alone light meal!

Cucumber Noodle Salad With Peanut Sauce

Soak up the summer with this refreshing cucumber noodle salad tossed in peanut sauce. Perfect for picnics or a light lunch, it’s packed with crunchy veggies and a tangy, creamy dressing that’ll definitely hit the spot.

Ingredients:

• 2 large cucumbers
• 1 carrot
• 1 red bell pepper
• 3 green onions
• ¼ cup cilantro
• 1 tablespoon sesame seeds

For the peanut sauce:

• ¼ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 garlic clove
• Water for thinning

Instructions:

1. Spiralize the cucumbers into noodle shapes. Pat them dry with a paper towel to remove excess moisture.
2. Peel the carrot and slice it into thin matchsticks.
3. Slice the red bell pepper and green onions into thin strips.
4. Roughly chop the cilantro and set aside.
5. In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic. Add water as needed to reach the desired consistency.
6. Combine cucumber noodles, carrot, bell pepper, and green onions in a large bowl. Pour the peanut sauce over the vegetable mixture and toss until well-coated.
7. Garnish with cilantro and sprinkle sesame seeds over the top before serving.

This salad offers a blend of cool cucumbers and hearty peanut sauce that creates a satisfying crunch with each bite. Whip it up in minutes for a dish that’s as easy to make as it is delicious.

Vegan Caesar Salad With Crispy Chickpeas

For an exciting twist on classic Caesar, this vegan version uses nutrient-rich kale and spicy roasted chickpeas to give the salad a satisfying crunch.

Ingredients:

• 1 bunch of kale, stems removed and leaves chopped
• 1 cup of chickpeas, drained, rinsed, and dried
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1 tablespoon of olive oil
• Salt, to taste
• Vegan Caesar dressing, store-bought or homemade
• Nutritional yeast (optional for topping)

Instructions:

1. Start by preheating your oven to 375°F (190°C) for the chickpeas.
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, and a pinch of salt. Spread them on a baking sheet.
3. Bake for about 25-30 minutes until crispy, giving the pan a good shake halfway through.
4. While chickpeas are baking, wash and prepare your kale, and place it in a large bowl.
5. Once chickpeas are done and have cooled slightly, toss them with the kale.
6. Add your vegan Caesar dressing to the salad and mix well until all the kale is coated.
7. If you like, sprinkle the salad with nutritional yeast for a cheesy flavor.
8. Serve the salad immediately to enjoy the chickpeas at their crispiest.

This salad is a great way to pack in the greens and enjoy a much-loved classic with a vegan-friendly, guilt-free angle. Plus, those chickpeas add just the right amount of texture and spice. Enjoy your fresh take on Caesar salad any day of the week.

Grilled Peach And Arugula Salad

Imagine biting into juicy grilled peaches paired with the slight peppery kick of fresh arugula. This summer, your salad game is about to get a delicious twist.

Ingredients:

• 4 ripe peaches, halved and pitted
• 5 ounces of arugula leaves
• 1/2 red onion, thinly sliced
• 1/4 cup of slivered almonds, toasted
• 1/4 cup of balsamic glaze
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush olive oil on the cut sides of the peaches.
3. Place peaches cut side down onto the grill. Grill them until you see grill marks, around 4-5 minutes.
4. Mix the arugula and red onion in a large bowl.
5. Once the peaches are grilled, let them cool slightly and slice them into wedges.
6. Add the peach slices to the arugula and onion.
7. Drizzle with balsamic glaze and sprinkle the toasted almonds on top.
8. Season with salt and pepper to taste.
9. Toss everything gently to combine.

This salad brings to the table not only vibrant colors and textures but also a delightful blend of sweet and savory.

Quinoa Tabbouleh Salad

Quinoa tabbouleh is a refreshing take on the traditional Middle Eastern salad. It’s packed with protein-rich quinoa instead of bulgur wheat, making it both gluten-free and a hearty plant-based dish to keep you satisfied throughout the summer.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 cup parsley, chopped
• 1/4 cup mint leaves, chopped
• 3 tablespoons olive oil
• Juice of 2 lemons
• Salt and pepper, to taste

Instructions:

1. Begin by cooking your quinoa. In a medium saucepan, combine the rinsed quinoa with water. Bring to a boil, then simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
2. Let the quinoa cool, then transfer it to a large bowl.
3. Add the cherry tomatoes, cucumber, and red onion to the quinoa.
4. Toss in the parsley and mint, giving the salad an herbaceous quality that’s unmistakable in tabbouleh.
5. For the dressing, whisk together olive oil and lemon juice. Season this with salt and pepper according to your liking.
6. Drizzle the dressing over the salad and mix well to ensure everything is evenly coated.

Chill the salad before serving to let the flavors meld together beautifully. Enjoy your quinoa tabbouleh salad on a sunny day, and revel in the fresh flavors that are perfect for summer gatherings or a simple, light lunch.

Watermelon And Mint Salad

This watermelon and mint salad is a must-try. It’s a fantastic fusion of sweet, juicy watermelon with fresh mint.

Ingredients:

• 4 cups of cubed watermelon
• 1/2 cup of fresh mint leaves, finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Pinch of salt
• 1/4 cup of crumbled vegan feta cheese (optional)
• 1/2 red onion, thinly sliced (optional)

Instructions:

1. In a large bowl, toss the watermelon cubes and mint leaves gently.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the watermelon and mint mixture.
3. Add a pinch of salt to elevate the flavors.
4. If you’re including vegan feta cheese and red onion, sprinkle these on top now.
5. Give everything a final, light toss to mix the ingredients, being careful not to mash the watermelon.
6. Serve immediately for the freshest taste, or chill in the refrigerator for an hour to let the flavors mingle.

Enjoy the crispness of the watermelon and the punch of flavor from the mint in every bite!

Black Bean And Corn Salad

This black bean and corn salad can be a perfect pick. It’s packed with flavor and gives you a nice protein boost without any animal products. Prepping this salad is a snap, and it’s versatile too – serve it as a side dish or scoop it up with tortilla chips.

Ingredients

• 1 can black beans, rinsed and drained
• 1 cup corn kernels, fresh or thawed from frozen
• 1 ripe avocado, chopped
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• A handful of fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)

Instructions

1. In a large bowl, toss together black beans, corn, avocado, red bell pepper, and red onion.
2. Sprinkle with freshly chopped cilantro for a zing of flavor.
3. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Allow the salad to sit for a bit before serving to let the flavors meld. This can be about 10 minutes if you’re short on time or up to an hour in the fridge if you’ve got a moment to spare.

Whether you’re enjoying a backyard BBQ or looking for a quick lunch that keeps you energized through the day, this salad is a solid choice. And the best part? You can always tweak it with your favorite veggies or add-ins like cherry tomatoes or sliced jalapeños. Get creative and make it your own!

Asian Slaw With Sesame Ginger Dressing

You’re going to love the refreshing zing of this Asian slaw with sesame ginger dressing. It’s crisp, light, and packed with vibrant flavors that are perfect for any potluck or picnic.

Ingredients for your slaw:

• 1/2 head of purple cabbage, thinly sliced
• 1/2 head of green cabbage, thinly sliced
• 1 red bell pepper, julienned
• 1 carrot, grated
• 1 cucumber, seeded and sliced into thin half-moons
• 1/4 cup of chopped cilantro
• 1/2 cup of slivered almonds
• 2 tablespoons of sesame seeds

For the sesame ginger dressing:

• 1/4 cup of rice vinegar
• 1/4 cup of soy sauce or tamari for a gluten-free option
• 1 tablespoon of maple syrup
• 1 teaspoon of sesame oil
• 1 inch of fresh ginger, grated
• 1 clove of garlic, minced
• Juice from 1 lime

Instructions:

1. In a large bowl, mix together the purple cabbage, green cabbage, red bell pepper, carrot, cucumber, and cilantro.
2. In a dry pan over medium heat, lightly toast the almond slivers and sesame seeds until golden brown, then sprinkle over the salad.
3. For the dressing, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, grated ginger, minced garlic, and lime juice in a bowl until well combined.
4. Pour the dressing over the slaw and toss until everything is evenly coated.
5. Let the slaw sit for about 10 minutes to allow the flavors to meld before serving.

This salad’s combination of crunchy textures and tangy dressing is a delightful way to get your veggies in. Plus, the almonds and sesame seeds add a nutty finish that makes each bite satisfying.

Summer Berry Spinach Salad

You’ll love this refreshing summer berry spinach salad. It’s vibrant and packed with a variety of flavors that will elevate your lunch game or be a hit at any picnic.

Ingredients:

• 2 cups fresh spinach
• 1 cup sliced strawberries
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/4 cup chopped walnuts
• 1/4 cup red onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss the spinach, strawberries, blueberries, raspberries, and red onions.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, and olive oil.
3. Drizzle the dressing over the salad and toss it gently to coat all the ingredients.
4. Sprinkle chopped walnuts on top, and add a pinch of salt and pepper to taste.
5. Serve immediately and enjoy the burst of summer flavors!

This salad’s a breeze to whip up and is chock-full of antioxidants and vitamins. The sweet and tart berries combine with the crunchy walnuts and the balsamic dressing to create a light yet satisfying meal that’ll keep you cool during those hot summer days. Plus, you’ll get a nice serving of greens without the usual salad boredom.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a light yet satisfying dish that’s ideal for picnics or as a refreshing side.

Ingredients:

• 2 cans of chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine your chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives.
2. If you’re not keeping it strictly vegan, throw in the feta cheese or opt for a vegan alternative.
3. Sprinkle with fresh parsley.
4. In a small bowl, mix the olive oil, lemon juice, and minced garlic for the dressing.
5. Drizzle the dressing over the salad and toss everything together to coat well.
6. Season your salad with salt and pepper to taste.
7. Let it sit for about 10 minutes before serving to let flavors mingle.

This salad is best enjoyed chilled and can be stored in the fridge for a quick, nutritious grab-and-go option on warmer days.

Rainbow Carrot Ribbon Salad

Rainbow carrot ribbon salad brings vibrant hues and fresh flavors to your summer table. You’ll need to grab some fresh, colorful carrots for this visually stunning dish.

Ingredients:

• 5-6 large rainbow carrots
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• Pinch of salt
• Black pepper to taste
• 1/4 cup chopped fresh parsley
• 2 tablespoons sunflower seeds
• 2 tablespoons raisins (optional)

Instructions:

1. Wash the carrots thoroughly. Using a vegetable peeler, create thin ribbons from each carrot and toss them into your salad bowl.
2. In a small mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined. This will be your dressing.
3. Drizzle the dressing over the carrot ribbons and toss gently to coat every strand evenly.
4. Sprinkle chopped parsley, sunflower seeds, and raisins (if using) over the salad.
5. Give the salad a final, gentle toss before serving to distribute the toppings.

Serve this fresh and crunchy salad as a standout side dish at your next picnic or barbecue.

Roasted Beetroot And Quinoa Salad

This dish combines the earthy flavors of roasted beetroot with the nutty essence of quinoa. A perfect salad for summer, easy to prepare, and amazingly refreshing.

Ingredients:

• 3 medium beetroots, peeled and diced
• 1 cup quinoa
• 2 cups water
• Pinch of salt
• 1/4 cup chopped walnuts
• 2 cups fresh spinach, roughly chopped
• 1/2 red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beetroot with a little olive oil and spread it on a baking sheet. Roast for about 25-30 minutes or until tender.
2. While the beetroot roasts, rinse quinoa under cold water. Add quinoa, water, and a pinch of salt to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed.
3. Allow the quinoa to cool for a bit, then fluff with a fork.
4. For the dressing, whisk together olive oil, balsamic vinegar, maple syrup, and season with salt and pepper.
5. In a large bowl, mix the roasted beetroot, quinoa, spinach, red onion, and walnuts.
6. Drizzle the dressing over the salad and give it a good toss to combine everything.
7. Serve right away or let it chill in the fridge for an hour if you prefer it cold.