Most of us do not enjoy eating big, heavy warm meals in the dead heat of summer. We save the chili and pastas for the winter time. But, eating a typical salad with lettuce, vegetables and dressing can get old fast. Enter the “Not your typical summer salad recipe.” Just like creating an average salad with lettuce, you can add anything you like to these summer salad, but for added nutritional value, it helps to use these ingredients as a guide:

1. Beans. Loaded with protein and fiber, these will keep you full without overly filling you up.
2. Seeds. Sunflower, sesame or—my favorite—hemp. They are chock full of vitamins, protein and healthy fats.
3. Alternative dressings. Put away the mayonnaise  ranch and blue cheese. Instead opt for dressings such as avocado, lemon, apple cider vinegar, balsamic vinegar or just add some fresh herbs and lime juice.
4. Healthy grains. Quinoa and millet are my favorites, but feel free to experiment with others.
5. Veggies. Even though these are not traditional salads, don’t be afraid to add in any vegetables. Fresh from the garden or farmer’s market are best.

Here is my favorite salad thus far this summer:

Chickpea Avocado

Ingredients:

1 can of garbanzo beans

1/2 cup of hemp seeds

2 tbs of apple cider vinegar

1 tbs of olive oil

1 avocado

Half a head of red cabbage

1/2 lemon

1/2 cup of millet

1 cup of parsley

Directions:

In a medium saucepan, heat 1 cup of water. Add 1/2 cup of millet. Cover and simmer until millet is soft and all the water is absorbed.

While that is cooking, chop cabbage and parsley and half and dice the avocado. Combine all ingredients in a large bowl and stir together. Let the salad chill in the refrigerator for a couple of hours.

It’s that easy! Not only do these salads work well to bring to any barbecue, but the high protein and high fiber makes them great fuel for you pre- or post-workout—preferably those  outdoor pursuits that let us enjoy the sunshine of summer!