3 Summer Salads Using Raw Honey

Summer calls for light, vibrant dishes that are easy to prepare and full of flavor. What better way to sweeten the season than with raw honey? Whether you're hosting a picnic, planning a BBQ, or simply looking for a healthy side dish, these three summer salad recipes featuring raw honey will delight your taste buds.

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1. Watermelon, Feta & Mint Salad with Honey-Lime Drizzle

Sweet, salty, and ultra-refreshing, this salad is a summer staple with a zesty honey twist.

Ingredients:

• 4 cups cubed seedless watermelon

• 1 cup crumbled feta cheese

• ½ cup fresh mint leaves, torn

• Zest and juice of 1 lime

• 1 tablespoon Champlain Valley raw honey

• Pinch of sea salt

• Optional: 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine watermelon cubes, feta, and mint.

2. In a small bowl, whisk together lime juice, lime zest, raw honey, sea salt, and olive oil (if using).

3. Drizzle the dressing over the salad just before serving. Toss gently and enjoy chilled.

2. Berry Avocado Spinach Salad with Raw Honey-Poppy Seed Dressing

This colorful, nutrient-packed salad is a summery burst of sweet and creamy goodness, with juicy berries, creamy avocado, and a bright honey-poppy seed dressing.

Ingredients:

For the salad:

• 4 cups baby spinach

• 1 cup sliced strawberries

• ½ cup blueberries

• 1 avocado, diced

• ¼ cup thinly sliced red onion

• ¼ cup sliced almonds or pecans

For the dressing:

• 2 tablespoons Champlain Valley raw honey

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 tablespoon olive oil

• 1 teaspoon poppy seeds

• Salt and pepper to taste

Instructions:

1. In a small jar or bowl, whisk together raw honey, vinegar, mustard, olive oil, poppy seeds, salt, and pepper.

2. In a large bowl, combine spinach, berries, avocado, onion, and nuts.

3. Drizzle dressing over the top and gently toss just before serving.

3. Grilled Peach & Arugula Salad with Honey-Balsamic Glaze

Grilled peaches bring a smoky-sweet element to this sophisticated salad, while a raw honey glaze ties it all together.

Ingredients:

• 3 ripe peaches, halved and pitted

• 4 cups baby arugula

• ½ cup goat cheese or burrata, crumbled

• ¼ cup toasted almonds or walnuts

• 2 tablespoons balsamic vinegar

• 1 tablespoon Champlain Valley raw honey

• 1 tablespoon olive oil

• Salt and black pepper to taste

Instructions:

1. Heat a grill or grill pan to medium-high. Lightly brush peach halves with olive oil and grill for 2–3 minutes per side until charred and softened.

2. In a small saucepan or bowl, combine balsamic vinegar and raw honey. Simmer for 3–5 minutes until slightly thickened.

3. Arrange arugula on a platter, top with grilled peaches, goat cheese, and nuts.

4. Drizzle with honey-balsamic glaze. Finish with a sprinkle of salt and pepper.

Final Thoughts

These three salads show the versatility of raw honey—it can brighten dressings, balance acidity, and elevate even the simplest ingredients. As you embrace the long days and sunny meals of summer, let raw honey be your go-to ingredient for natural sweetness.

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