Summer is all about eating fresh and vibrant fruits and vegetables that are packed with natural flavors. Whether you are watching your weight or just looking for a tasty salad combination, I have three perfect recipes just for you. My 3 grilled summer salads are the winners of this season's favorite entertaining recipes. 

I learned about these recipes from friends at previous summer gatherings. The flavors are so incredible that I've made these for my own dinner gatherings and it's a winner! Try them all and let me know which one is your favorite. These salads are great for summer entertaining in the backyard or to bring as potluck to those grill-out parties.

Grilled Asparagus with Fried Egg

Ingredients:

Fresh asparagus

Olive oil

Sea Salt

Ground black pepper

Egg

Vegetable oil

Heat the grill to 300 degrees F. Drizzle olive oil, salt and pepper over the asparagus. Toss the asparagus so it is nice and coated. Grill the stalks of asparagus. Remember to turn them evenly to get that nice grill mark.

In a heated frying pan, add vegetable oil. Crack an egg and fry it for 2-3 minutes with heat on medium. Don't turn the egg. You want a runny yolk to coat the salad beautifully. 

Combine the grilled asparagus stalks in a plate with the fried egg. Sprinkle sea salt and ground black pepper over the egg and asparagus stalks. Enjoy this healthy and tasty salad.

Ready for another tasty recipe? This next recipe was introduced to me by my friend, Lany. She believes in using fresh local ingredients so when she visited Atlanta in 2013, she had to get her hands on those sweet Georgia peaches! This recipe was so delicious, it stuck with me ever since. 

Grilled Georgia Peach with Kale Salad

Ingredients:

Georgia Peaches, ripe

Organic kale

Naval orange

Olive Oil

Sea salt

Cracked black pepper

1 teaspoon sugar

Fresh shaved Parmesan Cheese

Make a sweet orange vinaigrette dressing my squeezing the juice from the naval orange, adding a pinch of sea salt and cracked black pepper, 1/2 teaspoon of sugar and 1 tablespoon of olive oil.  Mix and set aside.

Heat the grill to 300 degrees F. Cut peaches into wedges and grill to make those beautiful marks. Chop kale leaves (the smaller the better, leaving out the stalks). Combined grilled Georgia peaches with kale and the sweet orange vinaigrette dressing. Top with shaved Parmesan cheese. Enjoy the sweet and savory combination because this is so refreshing and delicious!

The third salad is my all time favorite non-traditional salad. It's best for summer because of the seasonal eggplant and vibrant mini tomatoes. You're going to be hooked to this one. 

Grilled Eggplants with Mini Tomatoes

Ingredients:

Eggplant, sliced

Olive oil

Sea salt 

Cracked black pepper

Fresh Italian basil leaves

Mini tomatoes, variety of colors cut in wedges

Goat cheese

Balsamic vinaigrette glaze

Heat the grill to 300 degrees F. Cut eggplants in 1/2 inch slices. Drizzle olive oil, sea salt and cracked black pepper on each sides of the eggplant. Grill both sides of the eggplant to get the gorgeous grill marks. 

Plate the eggplants and top with tomato wedges, goat cheese, black pepper, Italian basil and balsamic vinaigrette glaze.

How amazing are these summer salads? If you are not drooling from the look of these salads then you will once you smell the aromatic scent of these fresh summer fruit and vegetables. Let me know which salads you'll make first! Tag @craftboxgirls and share your creation this summer!

For more awesome craft ideas, visit my personal blog at The Crafting Board. Follow me on Instagram, Facebook, Twitter  and YouTube too!

Chan