The BEST Summer Salad

The BEST Summer Salad

Another Kober-family inspired recipe for ya – (see my last post for the Italian Sub Salad – it’s a game changer) The BEST Summer Salad. I’m calling it a summer salad because I literally crave this salad when it gets hot (I can eat it every single day, easily).

The back story on this salad – my MIL, Mary, makes this every time to go home to visit. Mostly because I think I’m the only person in the family that still gets excited about it because I didn’t grow up eating it every single night.

I can still remember the FIRST time I met Andy’s family. We were all sitting around the dinner table (literally had walked in the door, met everyone, then sat down for dinner) and I took one bite of this salad and was like, “WTF IS THIS.”

I had never had a salad without ranch dressing in my life.


This was a GAME CHANGER for me.

It’s so savory and tangy and crunchy and cool and blah blah blah it’s amazing just make it.

I put my spin on it by adding avocado.


salad with tomatoes in bowl

How to Make this Summer Salad PHFF

You could bulk this up and make it PHFF by adding grilled chicken, a couple of hard boiled eggs, or even just some fresh mozzarella for some protein and be good to go.

It has 9 g of fiber (thank you veggies and avocado) and lots of healthy fat, so this is a super blood sugar balancing salad with staying power.

I also like to prepare this a la Mary-style by not mixing up the dressing…just pouring the olive oil, vinegar, and seasonings right on the veggies and mixing it up.  Very efficient. I mean, why TF do we mix up the dressing before pouring it on?? It’s a whole extra step + an extra dish to clean. No thx.

OK, I’m out – off to get ready for a girls night where there likely will not be salad but I’m feeling a good grapefruit vodka with grapefruit bitters, club soda, a splash of grapefruit juice, and a pinch of pink salt. V low maintenance. Not specific.


salad with avocado and tomato


The BEST Summer Salad

Author: Megan Kober, RDN, LD

Prep time: 10 mins | Total time: 10 mins

Serves: 4

Cool, crisp, everyday salad. Seriously, I eat it every day.


  • 8 c romaine, chopped

  • 8 cocktail/pearl tomatoes (or 16 cherry tomatoes), sliced

  • 1 small sweet onion, sliced

  • 1 cucumber, peeled and sliced

  • 2 avocados

  • 1/4 c extra virgin olive oil

  • 2 Tbsp red wine vinegar

  • BIG pinch of: salt, fresh ground pepper, garlic powder, onion powder, oregano (I like tons – season to taste!)


  1. Chop veggies and place everything in a large bowl.

  2. Just drizzle on your EVOO and vinegar and season away. Toss. Let the salad sit for a few minutes to “marinate” and serve.

Serving size: 1/4 recipe

Fat: 24 | Carbohydrates: 16 | Fiber: 9 |Protein: 4


This salad is actually GREAT leftover, esp if you cut back on the lettuce and bulk up on the cucumber and tomato.

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