4 April 2019 | 6 min read

6 Salads That Will Help You Stay Calm And Cool At All Times


With monsoons making it presence felt in different parts of the country, it is a good time to unwind at home and pay extra attention to your diet. But one thing we do want to do during this seasons is that cooking a full-fledged meal in a kitchen, during these months is the last thing on our mind. So what do we do in a situation like this? Simple – make salads the star attraction, as opposed to the simple and light appetizer that they are considered.

The summer salads mentioned below highlights delectable seasonal produce in a simple yet appetizing manner. Although we cannot promise that you will not have to switch on your stove, these salads will surely keep you cool, satisfied and happy all through the summer months, and beyond. We promise.

Chana Salad

If you live in Delhi, chances are you’ve heard at least one person talk about how good the Chana Salad is at Cafe Turtle. Well guess what: you can make it at home! The only thing you have to remember is to soak the chana overnight, and then boil it in the morning.


  • Chickpeas {boiled}
  • Bell peppers
  • Cucumbers
  • Green onions,
  • Feta cheese tossed in homemade lemon- olive oil dressing {optional}
  • Salt and pepper to taste


  1. Mix boiled chickpeas along with cucumber, bell peppers, and onions
  2. Moderately season it with spices
  3. Sprinkle lemon- olive oil dressing as a finishing touch

Tip – Buy fresh ingredients form bigbasket and get them delivered right to your doorstep. Use your card and get cashback as well.

Greek Salad

Unfortunately one of the more overlooked salads on every menu, a Greek salad is super easy to make, and basically requires you to only chop up stuff and throw it into a bowl together. Give it a little twist by adding feta instead of goat cheese; first-timers may prefer that.


  • 5 cups romaine lettuce {chopped}
  • 1 small red onion {sliced thinly}
  • 1 cucumber, sliced
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup sliced olives
  • 1/4 cup crumbled goat cheese
  • Freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 lemon {for zest}
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sugar

Tip – Get all the above ingredients from bigbasket that delivers right to your doorstep. Better still, you can even pay online.


  1. In a small bowl, whisk olive oil, apple cider vinegar, lemon zest and juice and sugar to make the vinaigrette for the salad. Keep aside for some time
  2. To make the salad, place the romaine lettuce in a big bowl
  3. Add red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste
  4. Last, pour the dressing on top of the salad and gently toss to combine
  5. Serve immediately

Chinese Chicken Salad

Feel like some good Chinese food but don’t relish the thought of that bloated stomach later? This salad is the best way to get all of those Chinese flavors in, with half the calories.

PS: Although this particular recipe requires an oven and slightly more effort, we can tell you, it’s worth it. You could even skip the oven and just pan-roast your chicken instead.


  • 2 chicken breasts {skinless and boneless}
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 4 cups romaine lettuce {chopped}
  • 1 cup red cabbage {shredded}
  • 1/3 cup grated carrots
  • 1/4 cup shelled edamame
  • 1 green onion, thinly sliced
  • 1/4 cup chowmein noodles, for serving
  • 1/4 cup sliced almonds, for serving

To make Sesame Vinaigrette, you will need the following ingredients

  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1 pressed clove garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce


  1. Preheat the oven to 350 degree Fahrenheit
  2. Start with making the vinaigrette by taking a bowl and whisking rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce. Keep apart
  3. Next, take a medium sized Ziplock bag or large bowl and add chicken, soy sauce, sesame oil and white pepper to it
  4. Marinate for at least 30 minutes, turning the bag at regular intervals
  5. Now add the marinated chicken to a baking dish and place it in the oven
  6. Bake the chicken till it is cooked through and juices run clear. This generally takes up to 15 minutes
  7. Take the chicken out of the oven. Keep it outside till it cools down, after which you can cut it into small pieces
  8. Lastly, assemble the salad by assembling the romaine lettuce and topping it with red cabbage, carrots, edamame, green onion and chicken
  9. Pour sesame vinaigrette on top of the salad and gently toss to combine.
  10. Serve immediately {if you want, you can garnish the salad with chowmein noodles and almonds}

In case, you can’t find all the ingredients for this salad, fret not, because you can buy it from bigbasket as well. Click here to know more.

Macaroni Salad

A cold salad that everybody loves but is usually reduced to a clumpy mess at people’s weddings, the macaroni salad can be a great meal for both kids and adults. The only downside is that it needs to be refrigerated for at least four hours before serving.


  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot {optional}
  • 2 tablespoons chopped pimento peppers {optional}


  1. In a large utensil, boil some water. When it starts boiling, add macaroni which needs to be cooked till it becomes tender {requires 10 minutes maximum}
  2. Rinse the macaroni under cold waters and drain
  3. Next, take a big bowl and mix mayonnaise, vinegar, sugar, mustard, salt and pepper. After this, stir in the onion, celery, green pepper, carrot, pimentos and macaroni.
  4. Refrigerate for at least four hours before serving. However, it is best to leave it overnight in the fridge

Sweet Mustard Potato Salad

Add some kick to a regular potato salad, and here’s what you get. It doesn’t take too long to make, and is an easy salad to make and feed a crowd.


  • 5 potatoes {cut into small pieces}
  • 400g good-quality mayonnaise
  • 2 teaspoon American mustard {can’t find American Mustard at your grocery store, head to bigbasket which delivers to your doorstep; don’t forget to use your card}
  • 2 teaspoon cider vinegar
  • 2 teaspoon honey
  • 2 hard-boiled eggs, finely cut
  • 8 spring onions, sliced


  1. Put the potatoes in an utensil of salted water and allow it to boil
  2. Once they are cooked {generally takes up to 10 minutes}
  3. Drain and leave to cool
  4. Next, mix mayo, mustard, vinegar, honey and eggs, then season well.
  5. Add the potatoes and half the spring onions. Now, transfer to a serving dish, after which you can garnish with the remaining onions.
  6. Refrigerate until you’re ready to serve
  7. Tip – This salad can be consumed even a day after making it.

Grilled Chicken Caesar Salad

If you have a grill, even a little one over a stove, this is the perfect salad for you. It’s low-cal, quick to make, and super tasty too.


  • 2 chicken breasts {skinless and boneless}
  • salt & pepper
  • 1 head of romaine lettuce that is cut in half
  • 1 1/2 cups cherry tomatoes
  • 2 hard-boiled eggs, cut into quarters
  • Homemade Caesar Dressing
  • Croutons {optional}


  1. Preheat grill to medium high heat
  2. Marinate both sides of the chicken breast with salt and pepper.
  3. Place chicken on the grill. Next, grill each side for 5-6 minutes
  4. In the meantime, make some Caesar Dressing. In a bowl, whisk garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined {use your card and buy these ingredients online}. Keep aside
  5. Now, add cherry tomatoes to a grill basket, and grill for 4-5 minutes or until tomatoes begin to burst. Take it out and keep aside
  6. Place romaine lettuce on the grill, with inside side down. Grill for 2-3 minutes, until it shows slight char marks.
  7. Roughly chop the romaine lettuce, place in a large bowl with sliced grilled chicken, hard-boiled eggs, and cherry tomatoes.
  8. Serve with Homemade Caesar Dressing on the side {optional}

Image courtesy including featured image – Pexels



You May Also Like

Trending on Live More Zone