With summer in full swing and a holiday coming up, it’s a great time to plan an outdoor meal. Salads are ideal for summer months — light, fresh, and bursting with flavor. Step out of your usual salad routine and try a creative recipe perfect for the season.

Here are a few flavorful options that would fit in perfectly at a barbecue meal.

SWEET POTATO SALAD

By Hawaiian Electric Co.

• 1 pound purple sweet potatoes, cooked and cubed
• 1 pound other type sweet potatoes or yams, cooked and cubed
• 1/4 Maui onion, sliced
• 1/2 green pepper, julienned
• 1/2 red pepper, julienned
• 1/2 yellow pepper, julienned
• Pinch of minced fresh rosemary
• Chopped Chinese parsley, to taste
• >> Dressing:
• 1 teaspoon macadamia nut oil
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• Dash of black pepper
• Dash of Worcestershire sauce
• 1 small garlic clove, minced or pressed

In a salad bowl, combine potatoes, onion, peppers, rosemary, and Chinese parsley. Combine dressing ingredients, pour over salad and mix gently. Serves 8.

Approximate nutritional information, per serving: 140 calories, 0.5 g total fat, no saturated fat or cholesterol, 300 mg sodium, 32 g carbohydrate, 4 g fiber, 11 g sugar, 2 g protein

REFRESHING WATERMELON AND FETA SALAD

By Hawaiian Electric Co.

• 3 cups cubed local seedless watermelon
• 1 cup medium cucumber, chopped
• 1 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup coarsely chopped mint, plus more for garnish
• Flaky sea salt, for garnish
• >> Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt

In a small bowl, make dressing: Whisk together olive oil, red wine vinegar and salt. Set aside.

In a large serving bowl, combine watermelon, cucumber, feta, red onion and mint. Pour dressing over salad, tossing to combine. Garnish with more mint and flaky sea salt. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 310 calories, 22 g total fat, 8 g saturated fat, 35 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 3 g fiber, 15 g sugar, 9 g protein.

BROCCOLI SALAD WITH BACON

By Hawaiian Electric Co.

• 1 cup reduced-fat mayonnaise
• 1/2 cup dried cranberries
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 7 cups broccoli florets, chopped
• 1/2 cup shelled sunflower seeds
• 8 slices bacon, cooked and crumbled
• 1/2 cup grated cheddar cheese

In a large bowl, combine mayonnaise, cranberries, sugar and vinegar. Add broccoli and stir to coat. Cover and chill at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds, bacon and cheese. Serves 10.

>> Variations: Substitute sunflower seeds with other seeds and nuts, such as pine nuts, chopped pecans or almonds.

Approximate nutritional information, per serving: 230 calories, 16 g total fat, 3 g saturated fat, 20 mg cholesterol, 200 mg sodium, 17 g carbohydrate, 2 g fiber, 12 g sugar, 7 g protein.

­­­

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.