Our Favorite Lean & Light Summer Salads

By Katrina Scott on
Hey beautiful! This summer is flying by, and with the weather heating up, we’ve been loving easy salads for lunch lately. 
Today we’re sharing three of our favorite lean and light salads made with seasonal summer ingredients. Packed with veggies and superfoods, these recipes all deliver tons of nutrients and antioxidants to boost your immunity, energize you, and make your skin glow ✨
Enjoy babe!

Nicoise Salad

Niçoise Salad Recipe

From your Studio Tone It Up trainer Tori!

Makes 2 servings 


8 oz. (about 4) baby sweet potatoes, halved lengthwise 

1 1/2 tsp. olive oil 

Salt and pepper to taste 

6 oz. (about 2 small handfuls) green beans 

4 cups (5-oz clam shell) baby spinach

1 5-oz can wild tuna 

4 oz. (about 12) cherry tomatoes, halved 

10 kalamata olives

1⁄4 cup walnuts 


1 Tbsp. olive oil 

1 Tbsp. finely chopped parsley leaves 

1 clove garlic, minced 

2 tsp. red wine vinegar

1 tsp. Dijon mustard 

Pinch of freshly ground black pepper


1. Heat oven to 425°F. Toss the potatoes with olive oil and season with salt and pepper. Roast potatoes on a baking sheet, cut sides down, for 15 minutes or until browned and tender. 
2. Meanwhile, bring 1 inch of salted water in a pot to a boil. Add the green beans and cook until bright green, about 1 minute. Immediately drain the green beans and rinse with cold water to stop the cooking process. Drain and set aside. 
3. In a small bowl, whisk together dressing ingredients.
4. Divide the spinach between large plates or bowls. Add the tuna or lentils, roasted potatoes, green beans, cherry tomatoes, olives, and walnuts. Top with dressing and dig in!


      Summer Bounty

      Summer Bounty Salad Recipe

      Makes 2 servings 


      1/2 small head of radicchio, quartered, cored, and torn into bite-size pieces 

      4 cups mixed greens 

      1 cup cooked quinoa 

      1 cup sliced heirloom tomatoes 

      1 peach, pit removed and sliced

       2 Tbsp. goldenberries (can also use blackberries or your favorite berries) 

      1 Tbsp. chopped basil 


      1 Tbsp. olive oil 

      2 tsp. peach vinegar or white balsamic vinegar 

      1/2 tsp. honey 

      ¼ tsp. Dijon mustard 

      Salt and freshly ground black pepper to taste


      1. Soak radicchio pieces in ice water for 15 minutes, then drain and spin dry. Divide all salad ingredients among two large plates or bowls. You can top with 4-6 oz. of your favorite lean protein per serving. 
      2. Whisk together all the dressing ingredients and drizzle on top.

        Citrus Beet Salad Recipe

        Makes 1 serving


        ½ small beet, thinly sliced 

        ½ carrot, thinly sliced 

        ½ mandarin orange 

        2 cups arugula

         ¼ cup diced red onion 

        2 Tbsp. sunflower seeds 

        4 oz. your favorite lean protein


        2 tsp. olive oil 

        2 tsp. champagne vinegar (or your favorite vinegar) 

        ½ tsp. honey


        1. Mix all ingredients for dressing in a small bowl. 
        2. Combine all salad ingredients and top with dressing.

              Looking for more delicious & easy Lean, Clean, ‘N Green recipes? You can now find hundreds of amazing recipes in the nutrition section of your Tone It Up app!

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