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

Best way to grow: 3 Low Calorie Summer Salads

These three low-calorie summer salads are quick to prepare, bursting with fresh flavors, and ideal for a healthy and light meal during warmer months.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Salad 1: Cucumber & Dill Salad
  • 1 medium cucumber thinly sliced
  • 2 tbsp fresh dill chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Salad 2: Tomato & Mozzarella Salad
  • 2 medium beefsteak tomatoes sliced
  • 8 oz fresh mozzarella cheese sliced
  • 0.25 cup fresh basil leaves chopped
  • 2 tbsp balsamic glaze
Salad 3: Watermelon & Feta Salad
  • 4 cups watermelon cubed
  • 0.5 cup feta cheese crumbled
  • 0.25 cup red onion thinly sliced
  • 2 tbsp fresh mint leaves chopped
  • 1 tbsp lime juice

Equipment

  • Mixing bowls
  • Knives
  • Cutting board

Method
 

Cucumber & Dill Salad
  1. Combine all ingredients for the cucumber and dill salad in a medium bowl.
  2. Stir well and refrigerate for at least 15 minutes before serving to allow flavors to meld.
Tomato & Mozzarella Salad
  1. Arrange sliced tomatoes and fresh mozzarella cheese on a serving platter.
  2. Sprinkle with fresh basil and drizzle with balsamic glaze, then serve immediately.
Watermelon & Feta Salad
  1. Gently combine all ingredients for the watermelon and feta salad in a large bowl.
  2. Toss lightly and serve cold for a refreshing treat.

Notes

For best results, use fresh, high-quality ingredients for all salads. Adjust seasonings to taste. These salads are best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.