THE RECIPE JOURNAL · Lunch
Kara's Bright Summer Salad
This refreshing salad combines crisp vegetables with a zesty dressing, perfect for warm days. It’s quick to make and full of vibrant flavors that will brighten up any meal.
FROM THE KITCHEN • Kara's Bright Summer Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a bit of bite, about 8 minutes. Drain and set aside. In the same way, cook the edamame in boiling water for about 10 minutes, then drain and rinse them under cold water to cool.
02
Step 2
In a separate bowl, mix together the mayonnaise, celery seed, paprika, salt, and black pepper until well combined.
03
Step 3
Now, in a big bowl, toss the cooked macaroni, edamame, chicken, chopped hard-boiled eggs, sunflower seed kernels, shredded Cheddar cheese, and sliced green onions. Pour the mayo mixture over everything and stir gently until everything is nicely coated.
04
Step 4
Cover the salad and pop it in the fridge for at least 30 minutes to let the flavors come together and to chill before serving.
Why you’ll love it
This salad is a fresh and vibrant mix that celebrates the best flavors of summer. It’s light, colorful, and packed with crisp veggies and bright herbs, making it perfect for warm days. The combination of textures and zesty dressing keeps every bite exciting and refreshing.
How to serve
Serve this salad as a side dish alongside grilled chicken or fish for a balanced meal. It also works great as a light lunch on its own or tossed with quinoa or couscous for added substance. A squeeze of fresh lemon over the top just before serving brightens the flavors even more.
Storage & leftovers
Store leftover salad in an airtight container in the fridge for up to two days. Keep the dressing separate if possible to prevent the greens from wilting. Give the salad a gentle toss before serving again to redistribute the flavors.
