Beyond Potato: 11 Healthy Vegetable Salads for Summer

Contributor
These healthy salads are perfect for your next picnic or cookout
Rick Bayless' Jicama Beet And Radicchio Salad

Chef and cookbook author Rick Bayless prepares a Jicama, beet and radicchio salad from his new cookbook More Mexican Everyday.

Beyond Potato: 11 Healthy Vegetable Salads for Summer

Photo Modified: Flickr / Charles Haynes / CC BY-SA 4.0

Bright, colorful vegetables make for a delicious summer salad.

Lots of us spend our summer weekends at cookouts and picnics eating juicy grilled burgers and cold, creamy macaroni or potato salad. We love good old-fashioned cookout foods as much as the next guy, but over time the fat and calories can add up, making us wonder how we managed to gain weight during the summer.

Click here for the Beyond Potato: 11 Healthy Vegetable Salads for Summer (Slideshow)

If you’re looking for a healthy summer side dish to make for your next picnic or cookout, why not try a colorful, full-flavored vegetable salad? You can toss your fresh vegetables in a light and delicious vinaigrette to avoid using mayonnaise — and cut excess fat and calories. And making the base of your salad vegetables (instead of potatoes or macaroni or some other pasta) can help you control the amount of carbs that you’re eating.

Use a variety of colorful vegetables for your salad. Not only will this make the salad visually appealing, it will be a tasty way to eat a wide variety of vitamins, nutrients, and antioxidants.

If you’re looking for a few healthy ideas to get you started, we have 11 we know you’ll love.

Beet Salad


Photo Modified: Flickr / Steven Depolo / CC BY 4.0


The flavors of this salad complement each other perfectly. The brightness of the lemon juice and vinegar play off the earthiness of the beets, and honey adds a touch of sweetness.

Carrot Salad with Red Pepper Vinaigrette


Bildagentur Zoonar GmbH-Shutterstock


This beautiful salad is made by shaving colorful rainbow carrots into ribbons with a vegetable peeler and then tossing them in a scratch-made roasted red pepper vinaigrette.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.