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Crispy, crunchy, light: Six summer salad recipes!

If you don't feel like indulging in a heavy meal in these hot months, tasty salad preparations are a filling and healthy alternative.

In the following pages, we bring you the ideal summer meal -- salads, both vegetarian and non-vegetarian.

What's more, they're really quick to execute, so avoid slaving away in front of a stove in the heat and try these recipes.

Green Beans and Potato Salad

Toss boiled, diced potatoes (with skin, 2 cups) + boiled green beans (1 cup) + sliced green olives (3 tbsps) + chopped celery (1/2 cup) + chopped red onions (1/2 cup) in a bowl.

Add white vine vinegar (2 tbsps) + dill (2 tsps) + mustard powder (2 tsps) + olive oil (4 tbsps).

Let it settle for 20 minutes for flavors to blend before serving.

Macaroni and Shrimp Salad

Toss shrimp (shelled and de-veined) with boiled and drained macaroni (1.5 cups), cubed cheese(1 cup), chopped celery (1/2 cup), chopped green pepper (1) and chopped onion (1/4 cup) and add the dressing.

Dressing: Blend sour cream (1/2 cup), mayonaise (1/2 cup), vinegar (4 tbsps), salt and pepper.

Serve chilled.

Roasted Corn and Rice Salad

Roasted corn (2 cups) + 2 cups boiled rice (try wild rice or brown rice) + finely chopped celery (1 cup) + shredded carrot (1 cup) + toasted sunflower seeds (1/2 cup) + chopped red onion (1/2 cup) + raspberry vinegar (5 tbsps) + olive oil (2 tbsps) + soy sauce (1 tbsp) + grated orange peel (1 tbsp) + salt and pepper as per taste.

Let it settle for 20 minutes for flavours to blend before serving.

Grilled Chicken Breast Salad

Mix sliced cucumber (1/2), sliced radishes (3), red pepper (1, cut into strips), sliced tomato (1), cubed cheese (1/2 cup -- optional), slices of grilled chicken breast (6-8 slices), and a basic vinaigrette (4 parts oil, preferably extra virgin olive oil and 1 part vinegar).

You can replace the chicken breast with sliced boiled eggs or leftover steak pieces.

Broccoli, Radish and Pine Nuts Salad

Mix blanched broccoli (2 cups)  + chopped red radish and onions (1/4 cup each) + blanched carrot cubes (1/2 cup).

Dressing: White vinegar (4 tbsps) + Chinese hoisin sauce (2 tsps) + sugar (2 tsps) + soy sauce (2 tsp) + salt and black pepper.

Garnish with oil roasted (2 tbsps) pine nuts (3 tbsps) + grated ginger and garlic (1 tbsp each) + red pepper flakes (1 tsp).

Chill the salad for 20 minutes for flavours to meld.

Spinach and Bacon Salad

Mix fresh steamed spinach (2 cups) + crumbled feta cheese (1.5 cup) + cooked, crumbled bacon (1.5 cups).

Drizzle olive oil (4 tbsp) + white vinegar (2 tbsps) + lemon juice (2 tbsps) + salt and pepper.

You may want to add stir-fried mushroom slices in garlic (1/2 cup).