Chef Devin Alexander Shares Easy Summer Salad Recipes Javascript must be enabled to use this site. Please enable Javascript in your browser and try again. × Search search POPULAR SEARCHES SUGGESTED LINKS Join AARP for just $9 per year when you sign up for a 5-year term. Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. Leaving AARP.org Website You are now leaving AARP.org and going to a website that is not operated by AARP. A different privacy policy and terms of service will apply.

Salads You ll Want to Eat for Dinner

Beat the heat tonight with one of these seasonal and satisfying mains featuring summer s best produce

Riley Hallead; Mitch Mandel One of the best parts of summer is the plentiful, affordable, delectable fruit. And these simple, entrée-worthy salads highlight the season's sweet cherries, juicy peaches and berries galore, along with sneaking in those healthy greens. If you follow a vegetarian diet, skip the suggested proteins and opt for grilled tempeh or tofu while substituting vegetarian cheeses where desired. Mitch Mandell

Watermelon Feta Salad

Last summer, I was asked to make dinner for a political candidate's campaign where the attendees were paying $5,000 per plate. Needless to say, I felt a bit of pressure to serve the perfect menu. Having noticed some particularly perfect watermelon at the market, I ended up building this salad around it (though I dressed it with a homemade champagne vinaigrette instead of the bottled balsamic I've used here to keep things quick and easy). It was a huge hit, as the slightly unexpected combination of flavors worked so well. Just be sure to get a really fresh watermelon — the cubes should be bright hot pink, almost red, not dull pink. Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine.

Ingredients

4 cups loosely packed mixed green lettuce6 medium fresh basil leaves, slivered or to taste3/4 ounce reduced-fat, crumbled feta cheese, divided2 tablespoons all-natural, reduced-fat balsamic vinaigrette4 ounces large, peeled and deveined chilled, steamed shrimp3 ounces (about 1/2 cup) 1/2-inch cubes watermelon

Preparation

In a medium mixing bowl, toss the greens, basil and about two-thirds of the feta with the dressing until well combined. Mound the salad on a plate and top it with the shrimp and the remaining feta. Place the watermelon evenly around the edge of the plate. Serve immediately. Makes 1 serving: 275 calories, 31 g protein, 22 g carbohydrates (14 g sugar), 8 g fat, 3 g saturated fat, 179 mg cholesterol, 6 g fiber, 733 mg sodium. Reprinted from The Biggest Loser Quick and Easy Cookbook by Devin Alexander () 2011 by Universal Studios Licensing LLLP. 'The Biggest Loser' (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Michelle Pederson

Arugula Sweet Cherry Goat Cheese California Walnut Salad

This salad is so good I often quadruple the recipe and take it to summer parties. It's always met with rave reviews, and it's so easy to throw together! The nuts and cheese help balance the relatively high sugar level of the cherries, delivering a steady dose of energy.

Ingredients

3 cups (loosely packed) arugula leaves, coarse stems removed8 cherries, pitted and halved3/4 ounce (about 3 tablespoons) crumbled goat cheese2 tablespoons chopped California walnuts1 tablespoon light champagne vinaigrette, or more to tasteSea salt and fresh black pepper, optional4-ounce lean grilled chicken breast, salmon fillet, tofu or tempeh (optional)

Preparation

Mound the arugula on a dinner plate or salad bowl. Place the cherries around the outer perimeter. Sprinkle the goat cheese and walnuts over the top. Drizzle the dressing over the top. Sprinkle with salt and pepper, if desired. Toss, if desired. Top with chicken, salmon, tofu or tempeh. Serve immediately. Makes 1 serving (nutritional information does not include added protein): 240 calories, 8 g protein, 15 g carbohydrates, 18 g fat, 4.5 g saturated fat, 0 trans fat, 3 g fiber, 11 g sugars, 139 mg sodium.

Balsamic-Drizzled Baby Kale Salad With Peaches Feta and Almonds

You'll love this salad, which hinges on making sure your peach is perfectly ripe. Plan ahead by storing the fruit in a paper bag until it's ripe. After that, transfer it to a plastic bag and store in the refrigerator. If you don't have a perfectly ripe peach, fresh cherries will make this salad memorable, too. Just be careful when selecting your balsamic. Some have as much as 10 grams of sugar per tablespoon.

Ingredients

3 cups (loosely packed) baby kale leaves, coarse stems removed1/2 peach, skin and pit removed, sliced into about 8 slices3/4 ounce (about 3 tablespoons) light feta cheese1 tablespoon chopped roasted almonds (salted, if desired)1 to 1 1/2 tablespoons light balsamic vinaigrette, or to tasteSea salt and fresh black pepper, optional4-ounce grilled wild salmon fillet, lean grilled chicken breast, tofu or tempeh (optional)

Preparation

Mound the kale on a dinner plate or salad bowl. Place the peaches around the outer perimeter. Sprinkle the feta and almonds over the top. Drizzle the dressing over the top. Sprinkle with salt and pepper, if desired, and toss. Top with salmon, chicken, tofu or tempeh, if desired. Serve immediately. Makes 1 serving (nutritional information does not include added protein): 262 calories, 14 g protein, 33 g carbohydrates, 11.5 g fat, 2.5 g saturated fat, 0 trans fat, 6 g fiber, 9 g sugars, 446 mg sodium. AARP Membership — $12 for your first year when you sign up for Automatic Renewal Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. Flowers & Gifts 25% off sitewide and 30% off select items See more Flowers & Gifts offers >

Preparation

Preheat the grill to high. Rub the oil evenly over the steak, then do the same with the seasoning. Let the steak stand until the grill is hot. Meanwhile, in a small bowl, whisk together the lime juice, lemongrass, fish sauce and coconut sugar. Grill the steak for 1 to 2 minutes per side for medium rare. Transfer to a plate, tent with foil, and let sit for 10 minutes while the juices redistribute. In a large serving bowl, combine the papaya, cucumber, onion, mint, cilantro and chiles. Slice the steak and add it to the bowl. Add the lime juice dressing and toss until well combined. Spread the greens evenly over a dinner plate. Mound the steak mixture in the center, atop the greens. Serve immediately. Makes 1 serving: 234 calories, 29 g protein, 27 g carbohydrates (14 g sugar), 5 g fat, 2 g saturated fat, 50 mg cholesterol, 8 g fiber, 363 mg sodium. Recipies above reprinted from The Biggest Loser Flavors of the World Cookbook by Devin Alexander () 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., AARP Membership — $12 for your first year when you sign up for Automatic Renewal Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. More on health AARP Membership — $12 for your first year when you sign up for Automatic Renewal Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. AARP VALUE & MEMBER BENEFITS See more Health & Wellness offers > See more Flights & Vacation Packages offers > See more Finances offers > See more Health & Wellness offers > SAVE MONEY WITH THESE LIMITED-TIME OFFERS