Go Back
A vibrant display of low calorie summer salads, featuring fresh vegetables.

Best way to grow: 3 Low Calorie Summer Salads

Three refreshing and healthy low-calorie summer salads perfect for a light meal or side dish. Enjoy these vibrant salads to stay cool and nourished during warmer months.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad 1: Cucumber, Tomato & Feta Salad
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup feta cheese crumbled
  • 0.25 red onion thinly sliced
  • 2 tbsp fresh mint chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste salt
  • to taste black pepper
Salad 2: Watermelon & Arugula Salad
  • 2 cups watermelon cubed
  • 4 cups arugula
  • 0.25 red onion thinly sliced
  • 2 tbsp balsamic glaze
  • 0.25 cup feta cheese crumbled (optional)
Salad 3: Chickpea & Corn Salad
  • 1 can canned chickpeas rinsed and drained
  • 1 can canned corn drained
  • 1 red bell pepper diced
  • 0.25 red onion diced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 0.5 tsp cumin
  • to taste salt
  • to taste black pepper

Equipment

  • large bowls
  • knife
  • cutting board
  • measuring cups and spoons
  • whisk (for dressing)

Method
 

Cucumber, Tomato & Feta Salad
  1. Combine diced cucumber, halved cherry tomatoes, crumbled feta cheese, sliced red onion, and chopped fresh mint in a large bowl.
  2. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
Watermelon & Arugula Salad
  1. Gently combine cubed watermelon, arugula, and thinly sliced red onion in a bowl.
  2. Drizzle with balsamic glaze and optionally sprinkle with crumbled feta cheese.
Chickpea & Corn Salad
  1. In a medium bowl, mix rinsed chickpeas, drained corn, diced red bell pepper, diced red onion, and chopped fresh cilantro.
  2. Whisk together lime juice, olive oil, cumin, salt, and pepper, then pour over the salad and toss to combine.

Notes

These salads are best served fresh, but leftovers can be stored in the refrigerator for up to 1-2 days. For a heartier meal, consider adding grilled chicken or fish to any of the salads.