Summer Lettuce Salad Recipe
Here’s a refreshing and easy Summer Lettuce Salad recipe - light, crisp, and perfect for hot days! It’s packed with seasonal veggies, juicy fruits.
Prep Time: 15 minutes | No Cooking Required
Serves: 2–4
Ingredients
For the Salad:
1 head of romaine lettuce or butterhead lettuce (washed and torn)
1/2 cup cherry tomatoes (halved)
1/2 cucumber (thinly sliced)
1/4 red onion (thinly sliced)
1/2 avocado (sliced)
1/4 cup sweet corn (cooked or canned)
1/4 cup crumbled feta or goat cheese (optional)
1/4 cup fresh strawberries or mango (sliced, optional for a fruity twist)
A few fresh mint or basil leaves (for garnish)
Handful of toasted nuts or seeds (pumpkin seeds, walnuts, or almonds)
For the Lemon-Honey Vinaigrette:
2 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp honey or maple syrup
1/2 tsp Dijon mustard (optional)
Salt and pepper to taste
Instructions
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard (if using), salt, and pepper until emulsified.
Assemble the Salad:
In a large salad bowl, combine lettuce, tomatoes, cucumber, onion, avocado, corn, and fruits (if using).
Drizzle the dressing over the salad.
Toss & Garnish:
Gently toss everything to coat evenly.
Top with cheese, toasted seeds/nuts, and fresh herbs.
Serve Immediately:
Best served chilled or at room temperature as a side dish or light lunch.
Tips & Variations
Add grilled chicken or boiled eggs for extra protein.
Use baby spinach or arugula along with lettuce for variety.
For a tangy twist, add pomegranate seeds or orange segments.