The Nutrition Team: Favorite Summer Salads

Jul 5 / CATEGORY: Nutrition

Estimated Read Time: 2 minutes 30 seconds

Salad doesn’t have to be boring! This summer, we are tossing up your typical salad recipes and adding in some fresh new flavors. Give these recipes a try and share them with your family and friends at your fun summer events.

Make sure to always wash your hands and preparation surfaces before handling food. Stay connected with our Nutrition Team this summer on our Instagram for bi-weekly recipes and food safety tips.

Summer Fruit Salad

What you’ll need:

  • 1 pomegranate scooped, or buy already scooped seeds
  • 1 ½ pound strawberries halved
  • 1 mango cubed
  • 1 package of blackberries halved
  • 2 kiwis diced
  • 1 orange peeled and diced


  • Double wash all your fruit in separate containers or bowls.
  • Peel orange, kiwis, mangos.
  • Cut all your fruit to desired shape.
  • Mix, serve, and enjoy!


Ratatouille Pasta Salad

What you’ll need:

  • Pasta
  • Fresh Mozzarella
  • Fresh Basil Leaves
  • Grape Tomatoes
  • Mixture of Yellow Squash and Zucchini
  • Salt
  • Pepper
  • Balsamic Glaze
  • Olive Oil
  • White Vinegar
  • Fresh Thyme or Rosemary (optional)


  • Cook 2 cups of the pasta of your choice (we used rotini).
  • Wash grape tomatoes, squash, and zucchini.
  • Halve the squash and zucchini, then slice each of them in thin disk-like pieces respectively.
  • Steam the squash and zucchini (add in rosemary or thyme if you would like).
  • Finely dice 10 grape tomatoes, 4 slices or oz of mozzarella cheese and 3 basil leaves.
  • Once the pasta, squash and zucchini are done cooking, let them cool to room temperature. Once cooled combine pasta, squash, zucchini, tomatoes, mozzarella, and basil in a bowl to create your base.
  • Add 2 Tbsp of olive oil and 1Tbsp of white vinegar to the base and stir to combine.
  • Add salt and pepper to taste and stir to combine.
  • Finish with a balsamic glaze on top. Serve and enjoy!

Broccoli Salad

What you’ll need:

  • Lemon
  • Olive Oil
  • Salt
  • Pepper
  • Carrot
  • Craisins
  • Sunflower Kernels
  • Red onion
  • Minced Garlic


  • Add 2 Tbsp olive oil and the juice of half a lemon to your base. Stir to combine all ingredients.
  • Cut lemon in half.
  • Combine broccoli, carrots, onion, craisins, sunflower kernels and minced garlic in a bowl to create your base.
  • Measure out ¼ cup craisins, ¼ cup of sunflower kernels and 1 Tbsp of minced garlic.
  • Chop and finely dice ⅓ cup of red onion.
  • Chop ½ cup of carrots.
  • Steam broccoli so it is slightly cooked (still crunchy).
  • Wash carrots, lemon, and broccoli.
  • Add salt and pepper to taste. Serve and enjoy!

Bean and Corn Summer Salad

What you’ll need:

  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of corn
  • 1-2 beefsteak tomato diced
  • 1 mango cubed and diced
  • ½ onion
  • ½ lemon, squeezed
  • ½ lime, squeezed
  • ¼ cup cilantro

Garnish with:

  • 1 diced avocado
  • Salt and pepper to taste


  • In a strainer, wash beans and corn. Set aside.
  • Wash tomato, wash and peel cilantro leaves and onion. Cut into desired shape and size
  • In a large bowl, add the beans, tomato, onion, and cilantro. Mix.
  • Wash and peel mango, cut into desired shape and size. Add into a medium sized bowl
  • Wash and cut avocado into desired shape and size. Add into the bowl with mango and mix. Add desired amount on top of bean salad.
  • Squeeze lemon, lime, add salt and pepper to taste.
  • Serve over top of lettuce, rice, scoop with tortilla chips, or enjoy on its own!

This post was co-written by:

Anna Pizza and Rachel Rosenthal

Anna is a Program Assistant with Nutrition Services at the Department of Recreational Sports. She is a new graduate of UF’s College of Public Health and Health Professions.

Rachel is a 4th year UF Pre-professional Biology student and Program Assistant with Nutrition Services at the Department of Recreational Sports.