3 Quick Salad Recipes You Need to Bring to Your Summer Potlucks

This summer season, Make a colorful combination of some seasonal fruits and vegetables with tangy vinaigrettes and dressings and dig into a easy salad recipe for a perfect meal.

Now, ditch the packed salad bags and enjoy these three fresh and quick summer salad recipes on the go.

All you need is to follow a recipe, use a handful of light ingredients, which will seamlessly add a subtle yet crisp flavor to any weekday brunch.

Rainbow Salad with Tahini Dressing

Give your summer salads a fresh and colorful spin with this easy peasy rainbow salad garnished with tahini.


  • ¼ cup Chinese cabbage
  • 1/4 small cup red cabbage
  • 1/2 red capsicum, sliced
  • 1/2 yellow capsicum
  • ½ medium carrot
  • 3 green onions.

For Tahini Dressing

  • 1/4 cup Tahini
  • and 1 tablespoon rice vinegar

Method: Mix all the above-mentioned ingredients in a large bowl. Whisk tahini with orange juice and vinegar. Mix all the ingredients and serve it on a round platter.

You can also try this Zesty Rainbow Pasta recipe if you are on a Paleo Diet.

Southwest Tortellini Pasta Salad

Let Tortellini be an excuse to cheat in your diets this season!


  • 20 oz three refrigerated tortellini
  • 1 cup corn.
  • A can of rinsed black beans.
  • Red bell pepper,
  • Avocado-1
  • 1 1/2 cups tomatoes
  • 1/4 cup red onion
  • 1/4 cup packed cilantro


  • Olive oil
  • Juice from 2 fresh limes
  • 2 Tbsp rice vinegar
  • 1 clove garlic
  • 1 tsp sugar, chili powder,
  • cumin
  • salt and pepper


Boil the tortellini according to the instructions given on the packet. After the boil, rinse it under cold water, drain it and add it to a large bowl. Mix all the in ingredients along with tortellini in a re-sealable jar. Shake, Toss and serve on a plate with a crisp and a colorful garnishing.

Giada’s Roman Summer Salad

Photo from http://www.foodnetwork.com/recipes/giada-de-laurentiis/

Who can say no to a tangy tomato salad in this summer season?


  • 1 cup Vinegar
  • 1 cup green and black olives
  • 1/4 cup fresh parsley leaves
  • 3 anchovy fillets,
  • 2 tablespoons capers,
  • 1 garlic clove, sliced
  • 8 fresh basil leaves,
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil
  • 1 pound vine-ripened tomatoes


First of all, cook the vinegar in a saucepan and set it aside to cool.  Combine olives, parsley, garlic and pepper in a bowl and toss to combine.

For serving, slice the tomatoes in round shape and overlap one by one slightly on a platter. Spread a handful of olives on the mixture to add a briny taste and at last, put the reduced vinegar to add a tangy flavor.

So, now say goodbye to the last minute rush when your friends are coming for brunch this weekend and wow them with this amazing salad recipes.

For the more interesting salad making experiment, you can also follow this step by step guide to make a  kale salad recipe.






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