5 Effortless Summer Lunch Salads (Built from Trader Joe's & Costco)

Summer lunch should take ten minutes, not turn on the oven, and still feel like you put in effort. The trick is leaning on a few smart shortcuts — pre-cooked proteins, pre-washed greens, good bottled dressings — so all you're really doing is assembling, not cooking. Every recipe below uses ingredients you can grab in one stop at Trader Joe's or Costco, and most can be doubled and kept in the fridge for a few days of grab-and-go lunches.

1. Mediterranean Orzo Salad with Feta & Cucumber

A cold pasta salad that holds up well in the fridge and tastes even better the next day.

Ingredients:

• 1 box Trader Joe's orzo, cooked and cooled

• 2 Persian cucumbers, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup crumbled feta

• 1/4 cup kalamata olives, halved

• Trader Joe's Greek vinaigrette (or olive oil + lemon juice + oregano)

• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, drain, and let cool to room temperature.

2. Toss cooled orzo with cucumber, tomatoes, feta, and olives.

3. Dress with vinaigrette, season with salt and pepper, and toss again.

4. Chill for at least 20 minutes before serving — it tastes best cold!

   
   

2. Costco Rotisserie Chicken & Corn Salad

Built around the rotisserie chicken everyone already has in their fridge.

Ingredients:

• 2 cups shredded Costco rotisserie chicken

• 1 cup corn kernels (fresh, grilled, or thawed frozen)

• 1 avocado, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup chopped cilantro

• Juice of 1 lime

• 2 tablespoons olive oil

• Salt and chili powder to taste

Instructions:

1. Combine chicken, corn, tomatoes, and cilantro in a large bowl.

2. Whisk lime juice and olive oil together, pour over the salad, and toss.

3. Fold in avocado gently at the end so it doesn't get mashed.

4. Season with salt and a pinch of chili powder.

3. Soyaki Salmon Bowl Salad

Inspired by Trader Joe's Soyaki sauce, which does most of the flavor work for you.

Ingredients:

• 1 package Trader Joe's frozen cooked salmon (or canned salmon), flaked

• 1 cup cooked white or brown rice, cooled

• 1/2 cup shelled edamame, thawed

• 1/2 cup shredded carrots

• 1 avocado, sliced

• Trader Joe's Soyaki sauce

• Sesame seeds, optional

Instructions:

1. Layer rice, edamame, carrots, and avocado in a bowl.

2. Top with flaked salmon.

3. Drizzle generously with Soyaki sauce and sprinkle with sesame seeds.

4. Toss everything together right before eating.

4. Crunchy Sesame Cabbage Salad

Crisp, fast, and a great way to use up a Costco-size bag of slaw mix.

Ingredients:

• 1/2 bag Trader Joe's shredded cabbage or broccoli slaw mix

• 1 cup shredded or diced rotisserie chicken

• 1/2 cup shelled edamame

• 1/2 cup canned mandarin oranges 

• 1/4 cup sliced almonds

• Trader Joe's Sesame Ginger or Soyaki dressing

• 2 green onions, sliced

Instructions:

1. Toss the cabbage mix, chicken, and edamame together in a large bowl.

2. Add dressing and toss until everything is coated.

3. Top with sliced almonds, oranges and green onions just before serving.

5. Caprese Pasta Salad with Burrata

A no-cook-required version using a soft cheese that melts a little into the warm pasta for extra creaminess.

Ingredients:

• 1 box short pasta (rotini or fusilli), cooked and cooled slightly

• 1 ball Trader Joe's burrata, torn into pieces

• 1 1/2 cups cherry tomatoes, halved

• Handful of fresh basil leaves, torn

• Olive oil

• Balsamic glaze

• Salt and pepper

Instructions:

1. Toss warm (not hot) pasta with a drizzle of olive oil so it doesn't stick.

2. Add tomatoes and basil, season with salt and pepper.

3. Top with torn burrata so it softens slightly into the pasta.

4. Finish with a drizzle of balsamic glaze right before serving.

A Few Tips for Easy Summer Lunches

Keep a couple of bottled dressings on hand (Soyaki, Greek vinaigrette, sesame ginger) and you can turn almost any combination of protein, grain, and vegetables into a finished salad in minutes. If you're meal prepping, store dressing separately and add it the morning of, and keep delicate ingredients like avocado or basil out until right before eating so nothing wilts or browns. Most of these salads also work well stuffed into a pita or wrap if you want something more portable for the office or a picnic.