15 Crunchy Additions To Your Summer Salads

The moment bulky sweaters and windshield scrapers go into storage, it's time to start changing up your weekly meal prep routine. Dense and fatty comfort foods just don't seem as appealing when the sun is baking your skin and the humidity has you sweating bullets. When summer hits, not only is there an abundance of fresh produce to choose from, but we tend to crave refreshing and light flavors.

One seasonal favorite that tends to make a heavy appearance in the warmer months is salads. Yes, they can and should be enjoyed all year round, but there's nothing better than fresh greens, veggies, and fruits to fuel your sunshine adventures. However, no summer salad is complete without a variety of fresh flavors, colors, and of course, textures to make it all pop. Therefore, we've listed our favorite crunchy additions to your summer salads to bring them to the next level.

Whether you enjoy your salads topped with fresh fruits, roasted veggies, grilled meats, or tangy vinaigrettes, there's one addition that often goes overlooked. Texture and mouthfeel can be monotonous in a salad, so it's important to mix in a variety, including those that are chewy, soft, crunchy, and crispy. Gather your leafy greens and get ready to create the ultimate summer salad, with a complete mouthfeel and just enough crunch to make you crave seconds.

When it comes to vegetables, they come in all shapes, sizes, and textures. Eggplant and tomatoes are soft and mushy, while root vegetables like beets and radishes tend to be quite crunchy. Radishes, in particular, are water-dense and refreshing yet still work the jaw muscles with their apparent crunch. They are spicy, zesty, and absolutely beautiful when cut into cross sections. Radish slices work particularly well in summer salads because they pair nicely with most fruits, balancing the sweet flavors with a peppery kick of spice.

If a crunchy salad is what you're looking for, try making a fattoush salad recipe at home. It's a Levantine salad that's typically loaded with fresh lettuce, crunchy vegetables like radish and cucumber, and toasted or fried khubz, which is a type of Lebanese bread. The crunch of the radish and the crunch of the bread work hand in hand to create a hearty, flavorful, and textured salad-eating experience.

For those of us looking to simply throw together this year's harvest and farmers market finds, note that radish can be used as a garnish to create color and texture in just about any style of salad, from cuisines reaching every corner of the earth. Consider using a light and sweet vinaigrette to complement the delicate vegetable.

When we talk about crunchy foods, chips of course come to mind. And while you're more than welcome to crumble up some Tostitos to add to your taco salad or even Fritos, we have a fresher idea in mind. Consider making homemade classic corn tortillas, cutting them into strips, and pan-frying them in a little oil for the ultimate crunchy topping for your summer salad.

This addition not only has the crispiest crunch around, but also adds a little note of salty sweetness from the corn and seasonings. And who doesn't like a little bit of fried something-or-other to accompany their salad?

Use fried tortilla chips on your summer taco salad, decked out with grilled meat or sliced portobello steaks, fresh cilantro, and an avocado lime vinaigrette. As an alternative, use the chips on a salad with fresh fruit to help balance the sweet notes and to add a little texture. Avoid mixing your strips into salads with a heavy or creamy dressing, and instead, use them as a garnish on top along with fresh herbs, to preserve their irresistible crunch.

As folks move further and further away from daily meat consumption to a more plant-based lifestyle, chickpeas seem to be at the center of every meal. Falafel, chickpea flour pancakes, hummus, and chickpea salad sandwiches are all the rage, and honestly, we are on board for all the fuss. Chickpeas are incredibly versatile, and in one of their many forms, can become quite crunchy.

Strain your chickpeas from the can, or the water they were hydrated and cooked in, and blot them dry. Preheat the oven to at least 400 degrees Fahrenheit. Toss those little garbanzos in a high-temperature oil, and load them up with herbs and spices. Consider using garlic and onion powder, sea salt, black pepper, paprika, and cumin. Spread the beans out on a lined baking sheet and roast away. Roll them around once or twice as each side begins to brown, and remove them once they are toasty. You can also make crispy chickpeas right in an oiled pan, or even in your air fryer.

When it comes to summer salads, we often imagine fresh and delicate leafy greens tossed with freshly sliced seasonal fruit, toasted nuts, and soft crumbly cheese. And this combination couldn't be more classic, or universally loved if it tried. When selecting the fruit you'd like to use in your salad, consider one that adds a little crunch. Apples, for instance, when sliced into half-moons, can add quite a bit of texture to a salad, along with a tangy and sweet flavor.

Choose a crisp variety of apples like Sweet Tango or Honeycrisp. Cut them into quarter-inch or thinner slices, and then in half. Add them as a final addition to your salad to keep them crispy, or be sure to toss them in a citrus-based vinaigrette (or just lemon juice) to prevent oxidation from turning them soft and brown.

Apples and vegetables go together like peanut butter and jelly, but if you're feeling lost, then try using apples in a classic apple harvest salad recipe. Pair with nuts, seeds, cheeses, and of course, crispy fresh greens.

When it comes to crispy vegetables, celery is king. It's made up of almost entirely water but is one of the most structured, crunchy vegetables on the planet. This is perhaps why it makes for such a lovely salad topping, along with its refreshing and salty flavoring. For the crispiest results, slice your celery ribs into U-shapes, or dice them into small, pea-sized squares.

Mix your celery right into the salad, as its crunch will be preserved, even when it is mixed with salad dressing. Celery tastes wonderful with fresh fruits and grassy vegetables like fresh peas and sprouts. It's an especially welcome ingredient in crisp and creamy chicken salads, tuna salads, or chickpea salads. Use with a light vinaigrette, Asian soy-based dressing, peanut sauce, or creamy ranch. There's really no way to go wrong, no pairing unfit when it comes to diced celery. It truly will make the perfect crunchy addition to your summer salad.

Did you know that quinoa is not, in fact, a grain, but actually a seed? And while you don't need the deets on everything there is to know about quinoa, there certainly are a few fascinating tidbits that may change your approach to cooking it. In fact, raw quinoa can be toasted and enjoyed without ever coming in contact with boiling water. It's quite crunchy, as most seeds are, and has an almost powdery, nutty flavor and texture.

Regardless of how you're going to cook quinoa, it's a good idea to rinse it first. Quinoa is covered in a bitter substance called saponin, which can be toxic in large doses. Strain the wet quinoa and add it to a hot skillet. Use a whisk or broad spoon to push around the seeds until they begin to turn golden brown (if they were white to begin with). Quinoa comes in many varieties and colors, but for toasting, we recommend white quinoa, which is milder in flavor.

When it comes to pomegranate seeds, a little bit goes a long way. They are the ultimate crunchy salad addition and can add a pop of juicy, crunchy sweetness to your salad. Pomegranates are famous for pairing beautifully with proteins, vegetables, and savory flavors. They also tend to complement most cheese well and make a dynamic duo with balsamic and balsamic reduction.

The only negative to using these little juicy nuggets is how hard it is to get them out of their natural casing. Luckily there is a trick to removing pomegranate seeds without a mess. Simply slice the top off, and then cut the skin into quarters (don't cut deep enough to penetrate the seeds). Use your hands to peel the sections away, and filter out the fibrous bits from the seeds. All of that hassle is worth it in the end because pomegranate seeds are an elite fruit that should be used to add crunch to your summer salad.