5 Must Make Summer Salads from Ambitious Kitchen
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5 Must Make Summer Salads from Ambitious Kitchen
Hi!
My name is Monique Volz and I’m the founder of
Ambitious Kitchen, a recipe and wellness site devoted to
inspiring you in and out of the kitchen. Currently, I live in Chicago
with my husband and our two kiddos. My passions include cooking
and baking, fitness, hunting for vintage rugs, and of course, a good
Netflix binge.
I’m thrilled to share 5 Must Make Summer Salads for you to make
all season long. These salad recipes are filled with fresh, seasonal
produce and of course, amazing homemade dressings to tie them
all together.
No boring lunches here. Because salads can get a bad rap for being
boring, lifeless, and even a little soggy, I’ve made it my mission over
the years to bring you the exact opposite. Each of these nourishing
salads has an absolutely delicious, unique flavor and tons of
wonderful texture. They make the perfect weekday lunch (or even
dinner!) because they all pack protein, fiber, fruits & veggies.
s t ay c o n n e c t e d
You’ll feel fueled, energized, and ready to tackle whatever the
rest of the day has in store for you. ambitiouskitchen.com
Each of these salad recipes is easy to customize to fit your taste and
dietary preferences as well! Be sure to check out the notes section
of each recipe for great ways to add protein, make a salad vegan or Sign up to receive emails
vegetarian, and more. from me here
Not only are these salads great for meal prep, but they also make
the perfect BBQ or potluck side dish! Double or triple one of these
recipes and watch your friends and family swoon.
Let’s get this salad party started.
I hope you love adding these fresh salads to your summer rotation! If xoxo,
you make any of these recipes, be sure to leave a comment & a rating
on the blog so that I know how you liked it. We love seeing what you
Monique
make from AK, so share your salad photos on social and tag
@AmbitiousKitchen, too!
5 Must Make Summer Salads | 2
Contents
Customize Your Salad 4
Avocado Blueberry Quinoa Salad 6
Summer Glow Strawberry Kale Salad 8
Spicy Ranch Chopped Chicken Cabbage Salad 10
Damn Good BLT Pasta Salad with Creamy Jalapeño Cashew Dressing 13
Vegan Caesar Salad 16
5 Must Make Summer Salads | 3
Easy, delicious ways to customize any
salad! We’ve included our favorite proteins,
homemade salad dressings, and ways to prep
Customize your salad ahead of time so that it stays nice
and fresh.
Your Salad
ADD YOUR FAVORITE PROTEIN
Chicken: serve with marinated grilled or roasted
chicken for extra protein and flavor
Salmon: for a boost of healthy fats, protein and
vitamin D, serve with grilled or baked salmon
Shrimp: grilled shrimp kabobs are so much fun to
serve on top of salads and they cook super quickly
with minimal effort
Steak: grill up your favorite steak, slice and serve
on the side or over your salad
Chickpeas: roasted chickpeas give salads a nice
crunch, plus they’re vegetarian and high in protein
Quinoa: cooked quinoa adds texture and
heartiness. A little goes a long way!
Nuts/Seeds: for crunch, healthy fats and flavor,
try adding roasted sunflower or pumpkin seeds or
toasted almonds, pecans, walnuts or cashews to
your salad.
(Continued on next page)
5 Must Make Summer Salads | 4
TRY AN AMAZING HOMEMADE DRESSING
Head to this page to check out all of our
incredible salad dressing recipes! You’ll find the
best homemade greek yogurt ranch, fresh cilantro
lime, an incredible vegan caesar, a flavorful tahini
poppy seed dressing, and more.
MAKE YOUR SALAD AHEAD OF TIME
Leave out any mix-ins that have the potential to
get soggy such as nuts, seeds and fresh fruit. Add
these right before serving!
If you’re making a leafy green salad, wait to dress
it until the day you serve it so that the greens
don’t get soggy.
5 Must Make Summer Salads | 5
Avocado Blueberry Quinoa Salad
Avocado Blueberry Quinoa Salad
Gorgeous avocado blueberry quinoa salad loaded with fresh corn, red onion, tangy feta, chopped
pistachios, and tossed in a flavorful cilantro lime dressing. This delicious vegetarian quinoa salad is
perfect for summer lunches, parties, and picnics.
Ingredients Nutrition
For the salad: For the cilantro lime dressing: Servings: 6
1 cup uncooked quinoa 1/3 cup packed cilantro leaves Serving size: 1/6th of recipe
1 firm but still ripe avocado, sliced 1/4 cup olive oil Calories: 364cal
or diced 2 tablespoons fresh lime juice Fat: 23.1g
1 cup blueberries 1/2 jalapeño, seeded Saturated fat: 4.4g
1 cup sweet corn (preferably fresh 1/8 teaspoon salt Carbohydrates: 24.5g
off the cob)
Freshly ground black pepper Fiber: 6.8g
1/2 cup finely diced red onion
For garnishing: Sugar: 5.5g
1/2 cup feta
Extra cilantro, pistachios, feta Protein: 9.8g
1/2 cup chopped pistachios and red onion
1/2 cup diced cilantro
Instructions:
3. Once your quinoa is done, add it to a large bowl.
1. First, make your quinoa. Add water and quinoa to
Add in the avocado, blueberries, corn, red onion, feta,
a medium pot and place over high heat; bring mixture
pistachios, and cilantro.
to a boil, then cover, reduce heat to low and cook for
exactly 15 minutes. After 15 minutes, remove pot from 4. Pour dressing all over the quinoa salad and toss to
heat and fluff quinoa with a fork. Then cover and allow combine. Garnish with extra cilantro, pistachios, feta
quinoa to sit in the pot for 10 minutes. and red onion if you’d like. Serve at room temp or cold.
Salad with stay good for 3-5 days in the fridge. Serves
2. While the quinoa is cooking, make your cilantro
4-6. Nutrition info based on 6.
lime dressing by adding the ingredients to a blender:
cilantro, olive oil, lime juice, jalapeño half and salt and
pepper. Blend until smooth. Set aside. Notes:
To add protein: feel free to add chicken or chickpeas.
see i t on the blog 5 Must Make Summer Salads | 7
Summer Glow Strawberry Kale Salad
Summer Glow Strawberry Kale Salad
Beautiful summer kale salad tossed with fresh strawberries, sweet corn, creamy avocado and a delicious
cilantro lime dressing. This fresh chopped kale salad is wonderful as-is and the perfect base for your
favorite proteins! Enjoy as a seasonal side dish or lunch all summer long.
Ingredients For the cilantro lime dressing: Nutrition
1 bunch cilantro (about 3/4 cup
For the salad: fresh chopped cilantro) Servings: 4
6 cups finely chopped kale, stems 1/3 cup olive oil Serving size: 1/4th of recipe
removed 3 tablespoons fresh lime juice Calories: 424cal
1 heaping cup halved strawberries 1 tablespoon sugar, honey or pure Fat: 31.9g
1 avocado, sliced or diced maple syrup Saturated fat: 5.6g
1 cup corn, raw, grilled or sauteed 1 clove garlic Carbohydrates: 31.1g
(I prefer raw off the cob or grilled) 1 jalapeño, seeded Fiber: 10.1g
1/2 cup feta crumbles 1/4 teaspoon salt, plus more to taste Sugar: 10.4g
1/4 cup thinly sliced red onion Freshly ground black pepper Protein: 10.5g
1/4 cup shelled roasted and salted Optional protein add-ins:
pistachios (or sub toasted sliced
8 ounces bacon
almonds)
2 grilled chicken breasts
Instructions:
3. Finally add your strawberries, avocado, corn, feta
1. First, make your dressing. Add all of the ingredients
crumbles, sliced red onion, and pistachios to the
to a blender or food processor and blend until smooth.
bowl with the kale. Give it a gentle toss with tongs to
2. Add your finely chopped kale to a bowl. Remember combine everything. Serves 4. Salad will keep well in the
you want to REALLY chop the kale very well. Pour the fridge for 1-3 days.
dressing over the kale and use tongs or clean hands to
Notes:
massage the dressing into the kale; you REALLY want
To make vegan: leave off feta or use a plant based feta
to get it mixed well, so toss together for a few minutes
crumble.
to help break down the kale. Allow the dressing to sit
with the kale for 15 minutes or longer to help the kale To add protein: feel free to add bacon, chicken, or
marinate with the dressing. salmon. Try my honey mustard chicken or maple
glazed salmon!
see i t on the blog 5 Must Make Summer Salads | 9
Spicy Ranch Chopped Chicken
Cabbage SaladSpicy Ranch Chopped Chicken Cabbage Salad
Spicy ranch chopped chicken cabbage salad made with a rainbow of veggies like bell pepper, carrots,
crunchy cabbage, sweet corn and a kick of heat from jalapeño. Top this healthy chopped chicken salad with
a homemade spicy greek yogurt ranch dressing for a deliciously filling salad that will keep you satisfied!
Ingredients Nutrition
For the chicken: 1/2 cup roasted pepitas Servings: 4
1 pound boneless skinless chicken 1 1/2 cups fresh raw corn off the Serving size: 1/4th of recipe
breast cob (or feel free to use thawed Calories: 492cal
2 tablespoons olive oil frozen corn)
Fat: 20.9g
1 tablespoon honey For the spicy greek yogurt ranch:
Saturated fat: 2.9g
Juice from 2 small limes 3/4 cup plain greek yogurt
Carbohydrates: 45.2g
1 teaspoon chili powder 1 teaspoon garlic powder
Fiber: 7.6g
1 teaspoon cumin 1/4 teaspoon onion powder
Sugar: 14.1g
1/2 teaspoon garlic powder 2 teaspoons fresh lemon juice
Protein: 37.8g
1/2 teaspoon paprika 3/4 teaspoon dried dill or fresh
chopped chives
1/8 teaspoon cayenne pepper
1/4 teaspoon salt, plus more to
1/2 teaspoon salt
taste
Freshly ground black pepper
2-4 tablespoons water, to thin
For the salad: dressing
6 cups shredded green cabbage 1-3 teaspoons hot sauce,
(or a mix of purple and green also depending on how spicy you like
works) it or you can sub 1/2-3/4 teaspoon
1/2 cup diced green onion (or sub chipotle chili powder
diced red onion) For topping:
3/4 cup freshly diced cilantro 1 cup tortilla strips (or 1 cup
1 cup shredded carrots (from 2 slightly crushed tortilla chips)
large carrots) Optional: 1 avocado, sliced
1 red bell pepper, diced Extra cilantro and green onion Instructions and notes
1 jalapeño, seeded and diced on next page
see i t on the blog 5 Must Make Summer Salads | 11Spicy Ranch Chopped Chicken Cabbage Salad
Spicy ranch chopped chicken cabbage salad made with a rainbow of veggies like bell pepper, carrots,
crunchy cabbage, sweet corn and a kick of heat from jalapeño. Top this healthy chopped chicken salad with
a homemade spicy greek yogurt ranch dressing for a deliciously filling salad that will keep you satisfied!
Instructions:
1. Marinate your chicken for at least 30 minutes: in a grill, and close the lid. It’s important to keep the lid of
large bowl, add chicken breast, olive oil, honey, lime your grill closed while your chicken is cooking so that
juice, chili powder, cumin, garlic powder, paprika, no heat escapes. Cook your chicken breast on the grill
cayenne pepper, salt and freshly ground black pepper. for 7-9 minutes per side or until the chicken reaches
Toss well to combine, then place in the fridge until an internal temperature of 165 degrees F. Cook time
ready to use. will vary a bit depending on the size of your chicken
breast, so be sure to check the internal temperature
2. While the chicken is marinating you can prep and
in the thickest part of the chicken breast using a meat
chop the veggies for the salad. Place all ingredients for
thermometer.
the salad in the bowl, except the tortilla strips (and the
dressing). 5. Once chicken is done, cut into strips and top the
salad with it, then add tortilla strips. Garnish/top with
3. Make your dressing by combining the following
avocado, cilantro and green onion.
ingredients in a medium bowl or mason jar: greek
yogurt, garlic powder, onion powder, fresh lemon juice,
dried dill, salt, water and hot sauce. Mix or shake until Notes:
well combined, taste, and add more hot sauce if you like To make vegetarian: use a can of chickpeas or black
it spicier, then pour dressing all over the salad and use a beans instead of chicken.
tongs to combine salad together with dressing.
For the dressing: feel free to use store-bought ranch
4. When ready to grill chicken: Preheat your grill to or mix 1/4 cup store-bought ranch with 1/2 cup greek
400 degrees F and scrape off any leftover bits from the yogurt.
grates. Place your chicken breasts on your preheated
see i t on the blog 5 Must Make Summer Salads | 12Damn Good BLT Pasta Salad with Creamy Jalapeño Cashew Dressing
Damn Good BLT Pasta Salad with Creamy Jalapeño
Cashew Dressing
Damn good BLT pasta salad made with fresh corn, tomatoes, romaine lettuce, creamy avocado and
crispy bacon. This easy BLT pasta salad recipe is tossed in an incredible, creamy jalapeño cashew
dressing for an unbelievably delicious twist on your favorite sandwich. Perfect for potlucks, BBQs or
enjoying for a healthy lunch or dinner!
Ingredients Nutrition
For the pasta salad: 1 slightly ripe but still firm Servings: 6
12 ounces bacon avocado, diced Serving size: 1/6th of recipe
10 ounces pasta of choice (I For the jalapeño cashew dressing: Calories: 451cal
suggest bowties or large shells, 3/4 cup raw cashews Fat: 19.5g
gluten free if desired) 1/3 cup water, plus 2 tablespoons Saturated fat: 3.9g
1 1/2 cups corn, grilled, raw or more if necessary
Carbohydrates: 54.2g
sauteed 1 medium jalapeño, seeded
Fiber: 7.4g
1 pint cherry tomatoes, halved 1 clove garlic
(I love using heirloom cherry Sugar: 7.3g
2 tablespoons fresh lemon juice
tomatoes for color variety) Protein: 18.6g
3/4 teaspoon salt
1/2 medium red onion, thinly
sliced 1/2 teaspoon onion powder
2-4 cups chopped romaine lettuce Freshly ground black pepper
Instructions:
1. First, make your dressing. Soak the cashews in 2 you want a thinner dressing, add 1-2 tablespoons more
cups of warm water for at least 2 hours; otherwise, water.
speed up the process by adding the raw cashews to 2. While the cashews are soaking for your dressing,
a pot with water and placing it over high heat. Bring I suggest chopping all your veggies and having them
water to a boil, then immediately turn off the heat; let ready to go. You can also cook your bacon: add bacon to
the cashews sit for about 30 minutes in the hot water, a large skillet or pan and place over medium heat, cook
then drain. Once the cashews are done soaking, drain bacon on both sides until crispy and golden brown. If
them and add them to a blender with the rest of the
dressing ingredients. Blend on high until smooth. If
Continued on next page
see i t on the blog 5 Must Make Summer Salads | 14Damn Good BLT Pasta Salad with Creamy Jalapeño
Cashew Dressing
Damn good BLT pasta salad made with fresh corn, tomatoes, romaine lettuce, creamy avocado and
crispy bacon. This easy BLT pasta salad recipe is tossed in an incredible, creamy jalapeño cashew
dressing for an unbelievably delicious twist on your favorite sandwich. Perfect for potlucks, BBQs or
enjoying for a healthy lunch or dinner!
the pan starts to smoke at any point, simply lower the Notes:
heat. I always cook my bacon on medium low heat. To keep vegan/vegetarian: omit the bacon.
Once bacon is done, blot with a paper towel to absorb
To add protein: add chickpeas, grilled chicken, or
excess grease, then chop into bite sized pieces and set
salmon.
aside.
To make nut free: add store-bought ranch or use greek
3. Next cook your pasta until al dente, drain and then
yogurt ranch from chopped chicken cabbage salad
place in a large bowl. Add all of the jalapeño cashew
(link within e-book).
dressing, then stir together to combine. Next add the
chopped bacon, corn (I prefer grilled or sauteed),
halved cherry tomatoes, sliced red onion, romaine
lettuce and avocado. Gently toss again, then taste and
adjust seasonings as necessary, adding more salt and
pepper if you’d like. Serves 6, or 4 as a larger meal.
Garnish with extra corn, tomatoes, red onion, avocado
and bacon.
see i t on the blog 5 Must Make Summer Salads | 15Vegan Caesar Salad
Vegan Caesar Salad
Fresh & delicious vegan caesar salad made with crisp romaine lettuce, crunchy roasted chickpeas, creamy
avocado and the best vegan caesar dressing. This simple vegan caesar salad recipe is the perfect lunch on
its own and makes a wonderful side for your favorite main dishes!
Ingredients Nutrition
For the salad: 1 clove garlic, grated or finely Servings: 4
3 heads romaine lettuce, chopped minced Serving size: 1/4th of recipe
(about 10 cups chopped romaine 1 teaspoon very finely diced capers (with avocado)
lettuce) 2 teaspoons caper brine (from the Calories: 379cal
1 1/2 cups roasted chickpeas (we jar of capers) Fat: 23.7g
love Biena ranch flavored roasted 1 teaspoon dijon mustard (we love Saturated fat: 2.8g
chickpeas!)* a grainy dijon!)
Carbohydrates: 35.5g
For the vegan caesar dressing: 1-3 tablespoons warm water, to thin
Fiber: 8.9g
1/4 cup drippy tahini (we use out the dressing a bit to your liking
Soom tahini) Sugar: 4.9g
Freshly ground salt and black
Juice from 1/2 large lemon (about pepper, to taste Protein: 12.3g
2-3 tablespoons fresh lemon juice) Optional: 1 avocado, sliced
Instructions:
with a little more dressing, then serve! Serves 4-6
1. Mix the dressing ingredients together in a small
depending on if you are serving as a main or a side. Feel
bowl until smooth. Taste and add a pinch of salt, if
free to add avocado to the salad as well!
necessary.
2. Next, you can choose to serve this on a platter or in
Notes:
a bowl. Platters are pretty for entertaining or serving
For an extra savory element: try adding 1/4 cup
guests and bowls are great for date nights, family dinner
parmesan or sub a dairy free parmesan on top.
and meal prep.
If not vegan: feel free to add grilled chopped buffalo,
3. Toss the chopped romaine with the dressing until
honey mustard, or BBQ chicken.
well coated, leaving a little dressing for drizzling on
top when done. Sprinkle chickpeas generously on top, For more veggies: try adding halved cherry or grape
adding more if you’d like additional crunch. Drizzle tomatoes and sliced persian cucumbers.
see i t on the blog 5 Must Make Summer Salads | 17Copyright © 2022 Ambitious Kitchen. All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher, except for the use of brief quotations in a book review. This book contains intellectual property owned by Ambitious Kitchen, including trademarks, copyrights, proprietary information, and other intellectual property. You may not modify, publish, transmit, participate in the transfer or sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit in any format whatsoever any of the book or service, content or intellectual property, in whole or in part, without our prior written consent. Nutritional Information Disclosure: The recipes contained in this book have been created for the ingredients and techniques indicated. The Publisher is not responsible for your specific health or allergy needs that may require supervision. Nor is the Publisher responsible for any adverse reactions you may have to the recipes contained in the book, whether you follow as written or modify to suit your personal dietary needs or tastes. Nutritional information included as part of this cookbook is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in a recipe, you should calculate the nutritional information with the ingredients and quantities actually used or substituted in your recipe. Any application of the recommendations set forth in this meal plan is at the reader’s discretion and sole risk. Please consult with your physician before beginning any new nutrition program. The information provided within is intended to be general information and does not include specific individualized information nor is it intended as medical advice. The information in this guide has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease, metabolic disorder or health problem. Do not rely on any information gathered herein as a substitute for medical advice or consultation with a medical professional.
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