When the Bahamian summer settles in with its bright skies, warm breezes, and sun-soaked afternoons, lighter meals become more than a preference — they become part of the season itself. Fresh ingredients, vibrant colors, and cooling flavors take center stage, inspiring dishes that are as refreshing as they are satisfying.

In this special Summer Salad Series, we invite two chefs on their culinary journeys to share recipes designed for the heat of island living. From simple, effortless combinations perfect for quick lunches at home to elevated creations that showcase refined technique and bold presentation, each salad reflects a unique perspective on summer dining in The Bahamas.

Whether you are a confident home cook or just beginning to experiment in the kitchen, this collection offers something approachable, flavorful, and distinctly seasonal. With locally inspired ingredients, easy-to-follow preparation, and a touch of creative flair, these salads are crafted to bring freshness to every table all summer long.

Chef Anthony Curry  
Fine Dining Chef 

 
Grilled Coconut Shrimp Salad

Ingredients

1. 16-20 shrimp

2. 15 g shredded coconut

3. 12 g cucumbers

4. 8 g red bell peppers

5. 8 g green bell peppers

6. 8 g orange bell peppers

7. 10 g red onions

8. 1 ripe medium-sized mango

9. 8 g cherry tomatoes

10. 20 g orange juice

11. 15 g lime juice

12. Habanero pepper

13. Salt

14. Black pepper
     
    

Directions:

1. Preheat your oven to 350°. Add shredded coconut onto a baking sheet and cook shredded coconut for three to four minutes or until golden brown, then remove shredded coconut from the oven and let it cool down.

2. Preheat your grill or oven to 350°. Season your shrimp with salt and black pepper and place shrimp on the grill or in the oven. Cook shrimp to your temperature of choice.

3. Thinly slice the bell peppers.

4. Finely chop the red onions, mango, pineapple, and cucumber.

5. Cut the cherry tomatoes into halves.

6. Squeeze the juice of the lime and orange and combine. Add the habanero pepper and salt to taste.

7. Roughly chop the parsley.

8. In a large bowl combine all fruits and vegetables with the lime and orange juice, mix well, and add salt to taste if needed. Then add the roasted coconut and shrimp.

Snapper & Quinoa Salad

Ingredients

1. 1 snapper fillet

2. 1 cup quinoa

3. 1 carrot

4. 1 small red onion

5. 1 green bell pepper

6. 1 red bell pepper

7. 1 tomato

8. 1 mango

9. 1 green onion

10. 2 Lemons

11. Parsley

12. Salt

13. Black pepper

14. Olive oil 
    

Directions

1. Add two cups of water to a medium-sized pot. Salt to taste and bring to a boil. Then add one cup of quinoa and cook for five to six minutes or until all of the water is reduced from the quinoa.

2. Dice the carrot, red onion, bell peppers, tomato, and mango into small pieces.

3. Roughly chop the parsley.

4. Thinly slice the green onion.

5. In a large bowl combine the quinoa with the vegetables and fruits. Mix thoroughly.

6. After mixing, place half of a lemon on the grill or in a frying pan for two to three minutes to serve alongside the salad.

7. Season the snapper fillet with salt, black pepper, and the juice of one freshly squeezed lemon. Place olive oil and snapper in a skillet at 350° and cook for four minutes on each side.

Ultimate Salmon Power Salad Recipe

Chef Shauree Morgan 
Private Chef

 A fresh, colorful, protein-packed salad with Bahamian summer vibes, perfect for lunch, meal prep, or a healthy luxury dinner. 

Ingredients (1–2 servings) 

1. 1 fresh salmon fillet

2. 6 shrimp, peeled and cleaned

3. ½ cup mushrooms, sliced

4. 1 tsp olive oil

5. ½ tsp garlic powder

6. ½ tsp onion powder

7. ½ tsp black pepper

8. ½ tsp salt

9. Squeeze of lime

10. 2 cups fresh spinach or mixed greens

11. ½ avocado, sliced

12. 1 boiled egg, sliced

13. ½ cup cherry tomatoes, halved

14. ¼ red onion, thinly sliced

Sautéed Shrimp & Mushrooms 

1. 1 tbsp butter

2. 1 tsp olive oil

3. 2 cloves garlic, minced

4. Pinch of salt

5. Pinch of black pepper

6. 1 tsp parsley

7. Small squeeze of lime juice

Honey Citrus Dressing 

1. 3 tbsp olive oil

2. 1 tbsp honey

3. 1 tbsp fresh lime juice

4. 1 tsp Dijon mustard

5. Pinch of salt & black pepper

Directions

• Pat salmon dry and season with olive oil, garlic powder, onion powder, salt, black pepper, and lime juice.

• Pan-sear salmon on medium-high heat for four to five minutes skin side down, and three to four minutes on the other side until golden and flaky.

• In a skillet, heat butter and olive oil. Add garlic and sauté for 30 seconds.

• Add shrimp and mushrooms. Season lightly with salt, black pepper, parsley, and lime juice. Cook until the shrimp turn pink and the mushrooms are tender.

• Boil an egg for 9–10 minutes and slice once cooled.

• Slice avocado, onions, tomatoes, and remaining vegetables.

• Whisk together olive oil, honey, lime juice, Dijon mustard, salt, and pepper to make the dressing.

• Assemble salad by layering greens, vegetables, egg, avocado, sautéed shrimp and mushrooms, and salmon.