Summer Salads to Keep You Cool


Salads are the most refreshing way to spend the summer. When you think of a salad, do you think of health? Most people do. What many people don’t realize is most salads are filled with sugar and dressing that is extremely unhealthy. The best way to eat a salad is home made. Here are 3 salads that will keep you cool this summer!

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Shrimp Kale and Quinoa Salad 


– 2 tbsps quinoa (uncooked)

– 1/4 cup water

– sea salt & black pepper (to taste)

– 1/4 lb shrimp (peeled, deveined) 

– 1/2 tsp Cumin

– 1 tbsp extra virgin olive oil (divided)

– 3/4 tsp apple cider vinegar

– 1/3 tsp maple syrup

– 2 1/2 cups kale leaves (stems removed and chopped)

– 1/2 carrot (medium, grated or sliced)


  1. Boil quinoa and water in a saucepan over high heat. Reduce to a simmer and cover with a lid for 13 – 15 minutes. Season with salt and pepper, and fluff with a fork. Set aside.
  2. Meanwhile, coat the shrimp with cumin, salt and pepper. Heat 1/4 of the olive oil in a pan over medium-high heat. Add the shrimp and cook for about 3-5 minutes, flipping halfway.
  3. In a large salad bowl, whisk together the vinegar, maple syrup and remaining olive oil.
  4. Add the kale and carrot, and massage in the vinaigrette. Add the cooked quinoa and shrimp and toss until thoroughly combined. Divide onto plates and enjoy!

Smoked Salmon Salad


– 1 egg

– 1 1/2 cups mixed greens

– 2 oz. smoked salmon (sliced)

– 1/4 avocado (sliced)

– 1 tbsp avocado oil

– sea salt & black pepper (to taste)


  1. Hard boil the eggs by placing them in a small pot of cold water. Bring to a boil over high heat. Once boiling, remove them from heat. Cover and let stand for 12 minutes. Transfer to a bowl of ice water to cool. Once cool, peel and slice into halves.
  2. Combine all ingredients into a large bowl and toss gently before serving. Enjoy!

Cleaned Up Chicken Salad 

– 2 ozs. chicken breast (baked)

– 1/2 stalk celery (diced)

– 1 cup kale leaves (finely sliced into ribbons)

– 1 1/3 tbsps slivered almonds

– 3/4 tsp hemp seeds

– 1 1/2 tsps dijon mustard

– 1 1/2 tsps extra virgin olive oil

– 1/8 lemon (juiced)

– sea salt & black pepper (to taste)


  1. Shred your oven baked chicken breasts using a cheese grater and place in bowl. Then add celery, grapes, hemp hearts, slivered almonds and kale to bowl.
  2. In a separate small bowl, combine mustard, lemon juice and olive oil. Stir well.
  3. Add dressing to the bowl with chicken and toss well to coat. Season with salt and pepper. Enjoy!
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