Just a really great, easy green summer salad recipe with spring greens, avocado, sunflower seeds, carrot, cherry tomatoes, brown rice, and more! This nourishing, light yet filling entrée salad recipe for dinners or lunches will keep you satisfied during the hot summer months.
If it’s hot AF degrees where you live and you’re looking for a filling dinner recipe that won’t make you sweat whilst preparing it, you’re in the right spot!
This is my favorite summer salad that I can put on repeat day in and day out. It tastes so fresh with plenty of different flavors and textures, which makes it a complete pleasure to consume (rather than a chore ;))
I modify this summer salad to add animal protein depending on my activity level and need. Roasted chopped turkey, hard boiled egg, baked chicken, or crispy salmon are my go-tos.
For dressing the salad, I use my Paleo Caesar Salad Dressing (it’s totally okay to use Caesar dressing on a non-Caesar salad…permission granted), one of my 3 Keto Salad Dressings or my Mayo-Free Green Goddess Dressing.
Brown rice. Can you dig it in a salad? I find salad is easier on my GI when it is combined with resistant starch, like rice. A couple of years ago, when I was going through an IBS flare, I cut out raw vegetables entirely, but have since added them back in moderation, usually in combination with brown rice.
For me, spunky snappy vegetables, like carrot and cabbage with quality leafy greens, crunchy nuts and/or seeds along with creamy delicious avocado and swaddling everything up with a tasty homemade dressing is the only formula you need to make a magnificent summer salad!
Here’s what we have going on in this one –
Ingredients for Summer Salad Recipe:
- Spring Greens
- Grated Carrot
- Cherry Tomatoes
- Brown Rice
- Sunflower Seeds
- Pumpkin Seeds
- Salad Dressing of Choice! I love Caesar.
Modify the vegetables according to what you’re in the mood for and what is available!
How Many People Does This Salad Serve?
In my opinion, 2. However, take that with a grain of salt, because I consume a tremendous amount of food, so this may serve closer to 3 in normal people standards. If you’re serving it as a side dish, you can stretch it to 4 to 6 people depending on the hunger level of the folks you’re serving.
- Mix up the greens by using spinach, arugula, and/or romain hearts or a combination thereof.
- Swap the sunflower seeds and pumpkin seeds for roasted walnuts, sliced almonds, and/or pecans.
- Use white rice or quinoa instead of brown rice or keep it grain-free.
- Add your favorite animal protein. I like adding hard boiled egg, roast turkey, or baked chicken or salmon.
More Healthy Salad Recipes:
- Roasted Beet Arugula Salad with Maple Balsamic Vinaigrette
- Balsamic Baked Chicken Caesar Salad
- Crispy Mediterranean Chicken Salad with Lemon Herb Tahini Dressing
- All the Good Veggies Detox Salad with Lemon Parsley Dressing
- Cod Salad with Basil Walnut Pesto
- Paleo Chinese Chicken Salad
May all your summer salads be vibrant and delicious!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 5 ounces spring greens
- 1 large avocado
- 3 Tbsp sunflower seeds
- 3 Tbsp pumpkin seeds
- 1 large carrot, grated
- 2/3 cup cherry tomatoes
- 1 cup red cabbage, thinly sliced
- 1 1/4 cups cooked brown rice
- 1 batch Lemony Caesar Salad Dressing, or choice of salad dressing
- Add all ingredients to a huge serving bowl and drizzle in desired amount of Caesar dressing (or dressing of choice). Toss well until everything is coated in dressing to taste. Serve and enjoy!
Nutrition InformationYield 2 Serving Size 1 of 2
Amount Per Serving Calories 628Total Fat 46gUnsaturated Fat 0gCarbohydrates 42gNet Carbohydrates 29gFiber 13gSugar 6gProtein 24g