Shake it up: five easy summer salads you’ll love

It’s time to start shaking those salads again — and honestly, I’m not complaining. Who wants to faff with a hob when the weather is basically tropical? Whether they’re part of your picky bits dinner, sitting next to a BBQ, or just something chilled to grab from the fridge between lectures or sunbathing, salads are the ultimate summer staple.

I’ve chosen quick and easy recipes, so I’m not going to waste your time with page-long methods or obsessive portion measuring. You’re smart, you’ve got taste, and these salads are flexible enough to make your own. Here are five favourites I keep coming back to when the heat’s up and effort levels are low.

Toss it together with everything else in a big bowl, drizzle over the dressing or packet sauce, and enjoy. Fancy but not fussy

Hoisin duck salad – rich, tender, and crisp
I tried this salad at The Ivy once and haven’t stopped thinking about it since. It’s that perfect combo of sweet, salty, juicy, and crunchy — kind of like a stir-fry turned fresh.

You will need: duck (or a meat-free swap like Quorn mince), salad leaves, watermelon, radishes, beansprouts, red onion, peppers, cashew nuts, hoisin, and soy sauce — or just use a packet of plum & hoisin stir-fry sauce to make life even easier.

Cook your duck until crispy and golden (now’s a good time to chop the other additions), then slice or shred it. Toss it together with everything else in a big bowl, drizzle over the dressing or packet sauce, and enjoy. Fancy but not fussy.

Easier Caesar – no raw eggs, no fuss
A classic, made even faster— because who’s got time to whisk raw egg yolks on a weekday? For the dressing, mix mayonnaise, garlic paste, mustard, lemon juice, salt, and pepper to taste. That’s your creamy base sorted.

Toss it with romaine lettuce (or whatever’s in the fridge), cooked chicken, grated Parmesan, and some crunchy croutons. Air fryer croutons are next-level — just cube up some bread, toss with oil and seasoning, and fry for five-eight minutes until golden.

Grab a fork and have it whenever you need a snack or a no-effort lunch

Perfect pesto pasta salad – student staple, summer edition
We’ve all got a jar (or three) of pesto hanging around in the cupboard, and summer is the perfect time to finally use it up. This pasta salad is fresh, simple, and better than anything you can find in a meal deal.

Simply pick your pesto: green, red, or spicy and stir it into cooked pasta once it has cooled. Add in chopped veggies such as peppers, cherry tomatoes, red onion, or whatever you have in the fridge. Season with oregano, salt, and pepper, then chill in the fridge. Grab a fork and have it whenever you need a snack or a no-effort lunch.

Crunchy carrot salad – bright, tangy and TikTok-approved
Have you bought a bag of carrots for spaghetti bolognese and now wondering what to do with the rest? Same. Thanks to Cassie on TikTok, I’m now getting my vitamin C in regularly with this recipe, and you can too.

Use a peeler to make thin ribbons from your carrots, then add any other vegetables you’ve got lying around — I like finely chopped red onion, spring onions, or cucumber. For the dressing, mix a little grated ginger with red wine vinegar, olive oil, salt, and pepper. Sometimes I throw in a pinch of Chinese five spice too. Toss it all together and let it sit for 10 minutes to soak up all the flavour. So easy, so good.

Whether you’re picnicking in the park, heading to a BBQ, or just looking to avoid sweating over a stove, shake up the bowl, drizzle the dressing, and enjoy eating cool all summer long

Stunning strawberry salad – fruit belongs in salad, seriously
You can’t forget fruit in summer salads — and strawberries with basil? Game-changing. Once you try it, you’ll understand.

All you need are strawberries, cherry tomatoes, avocado, torn mozzarella balls, and fresh basil. Add salt and pepper to taste, and if you’ve got it, a handful of baby spinach or a sprinkle of dried mint or oregano works great too.

Just toss everything into a bowl, drizzle with a touch of balsamic vinegar or olive oil if you feel like it, and enjoy chilled. Light, refreshing, and truly stunning.

So, there you go — when it’s too hot to cook but you still want something fresh, flavourful, and low-effort, these salads have your back. They’re quick, flexible, and perfect for making use of whatever’s in your fridge or cupboard (yes, even that lonely jar of pesto). Whether you’re picnicking in the park, heading to a BBQ, or just looking to avoid sweating over a stove, shake up the bowl, drizzle the dressing, and enjoy eating cool all summer long.