• fresh lemon juice
• lots of fresh dill
• italian parsley
• green onions
• plus a few pantry ingredients

This is definitely my favorite new potato salad. It’s a quick to make side dish, perfect to serve at any potluck, bbq, or gathering!  This recipe makes a lot, but you can easily half the recipe. 

Mix the fresh and tangy dressing into some boiled small potatoes, and set it aside until you’re ready to enjoy. I’ve eaten it straight from the fridge and also room temperature. Both are delicious and since there’s no mayo, there’s no worry if it doesn’t stay chilled. 

Please pin the image below to your favorite Pinterest board and see below for the printable recipe. 

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Lemon Dill Potato Salad

**This recipe is easily halved to make a smaller amount.

Author Joy in Every Season

Ingredients

• 4 lbs small potatoes I used 2 - 2lb. bags of small yukon golds
• Fresh dill chopped I used one bunch
• Fresh chopped Italian parsley I used about 1/2 bunch
• 3-4 green onions thinly sliced white and green parts
• 1/2 tsp salt or more to taste
• 1/2 tsp pepper or more to taste
• For the dressing:
• 3/4 cup freshly squeezed lemon juice
• 1/4 cup virgin olive oil
• 2-3 cloves fresh garlic crushed
• 1-2 tsp dijon mustard

Instructions

• Rinse potatoes and cut in half. If potatoes are large, cut into quarters. Place into large pot and cover with water. Add about 1 tsp of salt.
• Boil potatoes until they are just fork tender (approx 5 minutes). Remove from heat, drain and set aside.
• While potatoes are cooking, make the dressing.
• I typically make my salad dressing in a mason jar with a lid, but you can also use a bowl and whisk. In mason jar, combine together, the lemon juice, olive oil, dijon mustard, garlic, salt, and pepper. Shake (or whisk) it good, to combine!
• Rinse, pat dry with a towel, and chop your fresh herbs; dill, italian parsley, and green onions.
• When the potatoes are cool, place into large bowl or shallow platter, and top with dressing and about half the fresh herbs. Combine well. Season with additional salt or pepper if needed.
• To serve, top with remaining fresh chopped herbs and serve with additional lemon wedges if desired.
• ENJOY!!

And, since I know you’re going to want it, here’s my Grandma’s Potato Salad that I grew up loving! In fact, I still make it multiple times a year! 

The post Lemon Dill Potato Salad appeared first on Joy In Every Season.

• strawberries
• watermelon
• pineaple
• mango
• grapes
• oranges
• kiwi
• blackberries

And, topped it off with some toasted coconut and of course, the honey lime dressing!

I apologize for an extra picture of the same salad, but seriously, the colors are so gorgeous that I couldn’t help myself! 

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Tropical Fruit Salad with Honey Lime Dressing

Author Joy in Every Season

Ingredients

• 6-8 cups fresh fruit watermelon, strawberries, pineapple, mango, grapes, oranges, kiwi, blackberries. Or whatever fruit you prefer.
• 1/4-1/2 cup shredded coconut I used sweetened
• For dressing:
• 1/3 cup honey
• 1/4 cup fresh squeezed lime juice
• zest of one lime

Instructions

• Prep all fruit (rinse, peel if necessary, and cut into chunks).
• Place fresh fruit into large bowl.
• Toast shredded coconut in small nonstick skillet over medium/low heat. Lightly toast. Stir often and keep an eye on it, as it burns quickly once it begins to toast.
• To prepare dressing, add honey, fresh lime juice, and lime zest to small bowl and whisk until combined.
• Drizzle dressing over fruit and gently stir to combine. Top with toasted coconut.
• ** depending on your amount of fruit, you may not need all the dressing.
• Refrigerate fruit salad until time to serve.
• Enjoy!!

Looking for more summer salads?

Chicken Caprese Pasta Salad

Panzanella Salad

Chicken Caesar Salad

Melon Feta Salad

The post Tropical Fruit Salad with Honey Lime Dressing appeared first on Joy In Every Season.

Besides how delicious it is, this dressing came together in a matter of minutes with just a few simple ingredients:

• Fresh Strawberries
• Olive Oil
• Balsamic Vinegar
• Honey
• Salt & Pepper

Combine all ingredients in your blender. That’s it! It seriously can’t get any easier!

I’m having so much fun with my table settings this summer! Isn’t this the perfect spot for lunch or dinner on a warm summer evening?

I hope you’ll enjoy this Kale Salad with Strawberry Vinaigrette as much as I do!!

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Strawberry Vinaigrette

Author Joy in Every Season

Ingredients

• Strawberry Vinaigrette
• 1 1/2 -2 cups fresh strawberries
• 1/4 cup olive oil plus a little extra if dressing is too thick
• 2 TBSP balsamic vinegar
• 2 TBSP honey
• 1/4 tsp salt
• 1/4 tsp pepper
• For the Salad: I used baby kale salad mix from Trader Joes. I added fresh avocado, dried cranberries, and a bagged salad topper (contained nuts, seeds, & red pepper flakes). The salad topper (also from Trader Joes) is optional, but I'd suggest some candied pecans or walnuts if you prefer.

Instructions

• Remove stems and rinse strawberries.
• Cut berries in half, place into medium bowl, and drizzle honey over the top. Let sit for 10-15 to macerate (to soften and sweeten the berries).
• Place all ingredients into blender (strawberries, honey, olive oil, vinegar, salt and pepper) and blend until combined.
• Add a little extra olive oil if dressing is too thick.
• Serve immediately or place in refrigerator until you're ready to dress your salad.
• Enjoy!

So many salads, so little time

Chicken Cobb Salad 

Blackberry Spinach Salad 

Chicken Caesar Salad 

The post Kale Salad with Strawberry Vinaigrette appeared first on Joy In Every Season.

I started by making the Salsa Lime Dressing. It’s a mayo based dressing which give it a delicious creaminess! And, it’s super quick to make, using just four ingredients: mayo, salsa, lime, and cumin powder. Super easy! Super Delicious! Once I mixed up the dressing, I placed it in the ‘fridge and began browning the ground turkey and prepping the other ingredients.

This meal was seriously as easy as making a quick dressing, browning some meat, chopping a few toppings, and mixing all together in a big bowl!! Dinner doesn’t get much easier than that!Once everything is in the bowl, pour on the dressing and give it a good mix!!Then, serve it up and enjoy!!

I’d love if you’d share this recipe on Facebook, and don’t forget to Pin it!

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Taco Salad w/Salsa Lime Dressing

This makes a large bowl of salad, so feel free to adjust quantities as needed. Or, only add dressing to half the salad and save the remaining salad and dressing for another meal. If saving for later, don't add Fritos until serving.

Author Joy in Every Season

Ingredients

• Salsa Lime Dressing:
• 3/4 cup mayonnaise
• 1 cup salsa use your favorite store-bought or homemade
• Juice of 1 lime
• Zest of 1 lime
• 1/2 tsp cumin powder
• Salt & pepper to taste if needed
• Taco Salad:
• 1 lb. ground turkey
• 2 TBSP taco seasoning packaged or homemade
• 2 TBSP olive oil
• 2 heads Romaine Lettuce or Iceburg I used a combination of both
• 1 cup diced tomato
• 1 cup cubed avocado
• 1 cup grated cheddar cheese
• 1 cup kidney beans drained and rinsed
• 1/2 cup chopped fresh cilantro
• 1/2 chopped red onion
• 1 cup Fritos corn chips

Instructions

• To make dressing: Combine mayonnaise, salsa, lime juice, lime zest, and cumin pwd. in small bowl and whisk until well blended. Add salt & pepper to taste (if needed). Refrigerate until time to serve salad.
• Salad:
• Heat olive oil in large skillet over med/high heat. Add ground turkey and taco seasoning. Cook turkey, breaking apart as needed, until cooked through and browned. Remove from heat and let cool slightly.
• Prep all salad ingredients and place in large bowl: chopped lettuce, ground turkey, diced tomato, cubed avocado, grated cheddar cheese, kidney beans, chopped cilantro, chopped red onion, and corn chips.
• Top with Salsa Lime Dressing and gently mix until well combined.
• Serve and enjoy!

Salads are such delicious main course meals! Here’s a few more you might enjoy:

Chicken Caprese Pasta Salad 

Chicken Cobb Salad 

Chicken Caesar Salad 

The post Taco Salad w/Salsa Lime Dressing appeared first on Joy In Every Season.

Making the dressing was as easy as putting a few pantry ingredients into a mason jar, putting on the lid, and giving it a few good shakes! Doesn’t this look fresh and delicious?!?

As you can tell I made a fairly big bowl of pasta salad. I used a box of Barilla Campanelle. It’s one of my favorite pastas to use for pasta salad because I feel like it’s a sturdy pasta and holds up to adding lots of other ingredients. Also, the twisty shape holds extra dressing!

We enjoyed this salad as our main course, which was perfect for a warm summer evening!

I hope you’ll enjoy this Chicken Caprese Pasta Salad as much as we did! FYI, my husband is already requesting that I make it again!

Please pin

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Chicken Caprese Pasta Salad

Measurements are approximate. Please add as little or as much chicken, tomato, mozzarella, and basil as you'd like.

Author Joy in Every Season

Ingredients

• I box Barilla Campanelle pasta or your favorite pasta
• 2 cups cooked chicken cubed into bite size pieces
• 1 cup cherry tomatoes cut in half
• 1 cup fresh mozzarella cubed
• 1/2 cup fresh chopped basil
• Honey Dijon Dressing *see recipe in instructions

Instructions

• Cook pasta according to package directions. Lightly rinse with cold water and drain.
• While the pasta is cooking, cut chicken into bite size cubes, cut cherry tomatoes in half, and cube mozzarella.
• Make the Honey Dijon Dressing **see recipe below.
• In a large bowl, add pasta, chicken, tomatoes, mozzarella.
• Top with about 3/4 of the Honey Dijon Dressing and lightly toss until well mixed. Refrigerate for 30-60 minutes. Before serving top with fresh topped basil.
• Add additional dressing, and salt & pepper to taste.
• Honey Dijon Dressing: 2 cloves fresh crushed garlic, 1 tsp salt, 3/4 tsp fresh cracked pepper, 4 tsp dijon mustard, 4 tsp honey, 1/4 cup balsamic vinegar, 1/2 cup olive oil. Combine all ingredients in lidded mason jar and shake, shake, shake. Dressing will thicken slightly.

If you love a delicious main course salad, you might also want to try:

Grilled Steak Salad w/Creamy Blue Cheese Dressing 

Seared Ahi Salad w/Ginger Sesame Salad  

Chicken Caesar Salad 

The post Chicken Caprese Pasta Salad appeared first on Joy In Every Season.

Anyone who knows me, know that I love salad! When asked to bring something to a potluck, I always bring a huge salad. In fact, I’m almost always asked to bring a salad! My Caesar Salad is my most requested salad, but my Roasted Corn Salad is definitely in second place! I often serve my Caesar Salad as a side dish to a pasta or BBQ meal, but during the summer, I top it with some grilled chicken and it’s our main course!

The weather has been sunny and warm the past few weeks, and I’ve been in a salad mood! I decided it was the perfect time to put together this round-up of 30+ Delicious Summer Salads! I’ve made most of these salads and can’t wait to try the rest of them! Green Salads, Fruit Salads, Pasta Salads, Entree Salads, Side Salads……I love them all!!

To get the recipes, simply click on the “green underlined link” below the images. Blackberry Spinach Salad from Joy in Every Season

Seared Ahi Salad from Joy in Every Season

Roasted Corn Salad from Joy in Every Season

Grilled Nectarine & Burrata Salad from Joy in Every Season

Tropical Chicken Bowtie Pasta Salad from Yummy Healthy Easy

Avocado Steak Salad w/Cilantro Lime Dressing from Courtney’s Sweets

Honey Lime Fruit Salad from The Busy Baker

Bacon Ranch Pasta Salad from The Novice Chef Blog

Melon Feta Salad from Joy in Every Season

Bacon Ranch Chicken Pasta Salad from Yellow Bliss Road

Potato Salad from Joy in Every Season

Superfood Salad from The Southern Plate

Thai Noodle Salad from Joy in Every Season

Broccoli Salad from Joy in Every Season

Super Easy Bean Salad from My Whole Food Life

Balsamic Kale Watermelon Salad from Say Grace Blog

Caprese Stack Salad from Joy in Every Season

Chopped Chicken Taco Salad from Mantitlement

Summer Broccoli Pasta Salad from Foodtastic Mom

Chicken Caesar Salad from Joy in Every Season

Healthy Tuna Stuffed Avocado from The Stay at Home Chef

Wedge Salad from Joy in Every Season

Southwestern Quinoa Salad from Kalyn’s Kitchen

Thai Mango Avocado Salad from Joyful Healthy Eats

Springtime Pasta Salad from The Fed Up Foodie

Taco Pasta Salad from Love Bakes Good Cakes

Orzo Salad from Joy in Every Season

Italian Tortellini Salad from A Family Feast

Asian Coleslaw from Joy in Every Season

Kale Salad w/Apples from A Mindful Mom

Vietnamese Carrot Zucchini Salad from Karen’s Kitchen Stories

Chicken Cobb Salad from Joy in Every Season

Quinoa Caprese Salad from Joy in Every Season

Panzanella Salad from Joy in Every Season

Amazing right!!!! That’s a total of 34 Delicious Summer Salads! That’s more than one a day for an entire month!! And, just let me tell you right now, that I might be working on Delicious Summer Salads Version 2.0, as I know so many more fabulous bloggers that have delicious salads to share with you all!!

In the meantime, I hope you’ll click through to all your favorites (which will probably be 34 salads by the way), and PIN them or SHARE them onto your FB page.

Here’s a few BBQ ideas to complete your summer meals!

Blue Cheese BBQ’s Ribs 

Himalayan Salted Flank Steak w/Grilled Pineapple Salsa 

Lemon Dijon Grilled Chicken Teriyaki Chicken Kabobs 

The post 30+ Delicious Summer Salads appeared first on Joy In Every Season.

Just look at all the delicious ingredients:Ripe cherry tomatoes, hard boiled eggs, creamy avocado, tender rotisserie chicken, salty crispy bacon, cucumbers, and shredded carrots.

Plate it up, then drizzle (or pour on) ranch dressing and lots of crumbled blue cheese!!! Often a blue cheese dressing is used, but I’ve found, that there are a lot of folks who don’t care for blue cheese, so I’ve started serving my Chicken Cobb Salad with a creamy ranch dressing and serving the blue cheese on the side. Everyone is always happy and loves this salad!

And now, hiding head in shame, I have to tell you that I didn’t get any pics of this plated. I guess my husband and I were just too hungry, because before I knew it, we’d devoured just about all of this!

I don’t think you’ll have any problem though….. just imagine… we served in shallow bowls (pretty good sized because after all, this was our main course) and piled on some of the lettuce (it’s under all the delicious topping on the platter, you just can’t see it because for me, it’s about all the toppings). After we served the lettuce, we each loaded on our favorite toppings! A little of this and a whole lot of that, all topped with a drizzle (or in my husbands case a lot of dressing) and plenty of blue cheese crumbles. Another round of fresh cracked pepper and we sat down and enjoyed this very delicious and filling Chicken Cobb Salad.

If you prefer, you can serve it all in a large salad bowl, toss with with the ranch dressing and call it done. I just like serving a layered salad where it’s easy to pick and choose what you like/dislike.

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Cobb Salad

I'm not posting amounts, just use enough to make the amount you need. I've made this salad to feed two, but also to feed 25. Just adapt the amounts.

Author Joy in Every Season

Ingredients

• Iceberg and romaine lettuce or mixed greens if you prefer
• Rotisserie Chicken cubed
• Hard Boiled Eggs peeled and sliced
• Cherry tomatoes halved
• Avocado cubed
• Cucumber peeled and sliced
• Carrots grated
• Bacon fried crispy and chppped
• Ranch Dressing I used Hidden Valley
• Blue Cheese use a good quality, not the packaged pre crumbled

Instructions

• Layer lettuce on platter or in shallow large serving bowl.
• Topped with cubed chicken, chopped crispy bacon, diced hard boiled eggs, halved cherry tomatoes, grated carrots, sliced avocado, and cubed avocado.
• Top with a little kosher salt and lots of freshly cracked pepper.
• Serve with your favorite Ranch Dressing and Blue Cheese crumbles.

If you love salad as much as I do, you need to check out the following recipes!

This Chicken Caesar Salad is one of my all time favorites!

Asian Coleslaw is another great main course salad and makes great leftovers too!

One more main course salad that we can’t get enough of is my Seared Ahi Salad w/Ginger Sesame Dressing.

The post Chicken Cobb Salad appeared first on Joy In Every Season.

This Blackberry Spinach Salad is also made every Christmas and Thanksgiving. It’s so delicious and just too pretty not to be on our holiday table!

Even without the dressing, it’s so pretty! And, it tastes as good as it looks! I’ve made this salad a number of times now and I’m always asked for the recipe. As delicious as it looks without the dressing, a light drizzle of Raspberry Vinaigrette really makes the salad. You could use a simple balsamic dressing, but there’s something about the subtle sweetness of the Raspberry Vinaigrette that is perfect mixed with the spinach, berries, creamy avocado, and tangy goat cheese. 

I typically make my salads on a large platter as I did above, but I wanted to show how it looked if it were plated individually. Isn’t is gorgeous? I mean, if a salad can be gorgeous, this one is!

I really hope you’ll give this salad a try. I think you’ll love it!

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Blackberry Spinach Salad

No real directions or exact quantities are needed to make a salad. It all depends on how much you need to make.

Author Joy in Every Season

Ingredients

• Baby spinach
• Blackberries
• Avocado
• Pomegranate seeds *optional
• Candied Pecans
• Goat Cheese
• Raspberry Vinaigrette

Instructions

• Layer fresh baby spinach on rimmed platter. Top with cubed avocado and fresh blackberries. Add crumbled goat cheese and top with candied pecans and pomegranate seeds. Drizzle with raspberry vinaigrette and toss lightly.

Here’s a few more salads you might enjoy!

Grilled Nectarine & Burrata Salad 

Broccoli Salad 

Chicken Caesar Salad 

The post Blackberry Spinach Salad appeared first on Joy In Every Season.

The light dressing, which I also used as the marinade, was full of flavor. A few simple ingredients (all of which I had at home), was as quick to make as the salad. I mean, how can you go wrong with the flavors of fresh ginger, lime, garlic, soy sauce, and sesame oil? A good pinch of red pepper flakes would even kick it up a notch, although it was delicious as is.

I had thought about grilling the ahi, but it was pouring down rain, so I used my cast iron skillet. I cooked the ahi steaks for about 7 minutes. Being that this was my first time cooking ahi, I was very pleased with how they turned out. A little crusty on the outside, and rare in the middle. In northern CA, where I live, we’ve had a very wet and rainy winter. We’re thankful to be out of the five year drought, but I am done with wet, and so ready for the sunshine. This Seared Ahi Salad will be the perfect “eat outdoors on a warm summer evening” kind of meal.

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Seared Ahi Salad with Ginger Sesame Dressing

**Tip... to prevent avocado from turning brown after it's cut, squeeze a little fresh lime juice on it.

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Joy in Every Season

Ingredients

• Large Ahi steak about 1 lb
• 1 TBSP coconut oil
• 1/4 cup soy sauce
• 3 TBSP sesame oil
• 2 TBSP honey
• 3 TBSP rice vinegar
• 2 tsp fresh ginger grated with zester
• 2 cloves fresh garlic crushed
• 1 lime juiced
• Sat & pepper to taste
• *Optional: red pepper flakes to taste
• 1 lime for serving
• sesame seeds for serving
• For salad:
• mixed baby greens
• carrots shredded
• red bell pepper
• yellow bell pepper
• english cucumber
• broccoli cole slaw mix purchased bagged in the produce section
• avocado

Instructions

• Combine in med sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, juice of 1 lime. Whisk together. Add salt & pepper to taste. If you want it a little spicy, add about 1/2 tsp red pepper fakes.
• In large zip lock baggie, add ahi tuna steak. Pour in 1/4 cup dressing. Marinate for 30 minutes (or up to a couple hours). Reserve remaining dressing to use as salad dressing.
• Prepare salad. Layer lettuce on platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli cole slaw mix, and cubed avocado.
• In cast iron skillet over medium heat, heat pan and add coconut oil. Remove ahi tuna steak from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on thickness of ahi steak and how rare you want it. I cooked mine for about 7 minutes total.
• Thinly slice ahi tuna steak and place onto salad. Drizzle with the remainder of Ginger Sesame Dressing (or to your liking), then top with a sprinkle of sesame seeds and a squeeze of lime.
• Enjoy!

The post Seared Ahi Salad with Ginger Sesame Dressing appeared first on Joy In Every Season.

Don’t let the number of ingredients in the dressing deter you from making this salad. It really is as simple as whisking them all together! Once the dressing was in the ‘fridge, I prepped the veggies.

I used about 8 cups of fresh veggies: green cabbage, purple cabbage, grated carrots, red bell peppers, orange bell peppers, yellow bell peppers, and some broccoli cole slaw mix. I took a short cut and used bagged grated carrots and broccoli slaw, everything else I prepped myself.  Just look at how beautiful these veggies are, and I still had to add some cilantro and green onions.

When it was time to serve, I poured the dressing over the fresh veggies and gave it a good mix. I topped it off with some chopped cilantro, sliced green onions, and chopped peanuts.

Life Factory food storage containers makes storing leftovers easy! And best of all, lunch is packed and waiting for you to grab-n-go the next day!!

This Asian Coleslaw was adapted from Once Upon A Chef. Please follow her for other delicious recipes.

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Asian Coleslaw

Author Joy in Every Season

Ingredients

• Dressing:
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup rice vinegar
• 2 TBSP peanut butter
• 2-3 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp red pepper flakes
• 1 large garlic clove finely minced
• 1 TBSP fresh ginger zested using microplane
• Slaw Salad:
• 8 cups assorted veggies I used green & purple cabbage, red/yellow/orange bell pepper, grated carrots, broccoli coleslaw mix
• 2 green onions scallions, thinly sliced
• 1/2 cup cilantro chopped
• 1/2-1 cup peanuts rough chopped

Instructions

• To make the dressing, combine the honey, oil, peanut butter, vinegar, sesame oil, salt, pepper, red pepper flakes, garlic, and ginger in bowl. Whisk until well blended. Store in refrigerator until ready to use.
• To make the slaw, prep all veggies: shred the cabbage, thinly slice the peppers, and grate the carrots.
• Combine all veggies in large bowl (cabbages, peppers, carrots, broccoli slaw mix). Gently mix.
• Add dressing and mix until well combined.
• To serve, top with sliced green onions, chopped cilantro, and chopped peanuts.

For more amazing salads… 

Caesar Salad 

The post Asian Coleslaw appeared first on Joy In Every Season.