Salads aren’t normally your “Go-To” favorite meal…Until NOW!
It can be tough to get a delicious yet nutritious salad together for you and your family on time in today’s fast-paced society. Salads are excellent meal options that many people look over, unfortunately.
As a bowl, it doesn’t have to be yucky raw vegetables that are difficult to eat. You can play around and upgrade them to a delicious meal served from a casserole on your dining table.
In 15 minutes, you can whip up one of these healthy and delicious recipes. These salads are packed with fresh vegetables like spinach and kale to create a balanced main or side dish.
As a bonus, our list includes salads that are low in calories and high in fiber to help you meet your goals. Here is our collection of 11 salad recipes that are quick and easy to make, which means less time in your kitchen and more time to devote to the things that you love.
Spinach & Strawberry Salad with Poppy Seed Dressing
Servings: 4
Homemade poppy seed dressing pairs perfectly with some tender spinach, crunchy almonds, and juicy berries for an incredibly refreshing and easy spring salad. To make ahead, whisk dressing, combine salad ingredients, and store separately. Toss the salad with the sauce just before serving. To make it a complete meal, top it with some grilled chicken or shrimp.
Ingredients:
1.5 Tbsp Apple Cider Vinegar
2.5 Tbsp Mayonnaise
1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Poppy Seeds
1 Tbsp Sugar
.25 Tsp Salt
.25 Tsp Ground Pepper
1 Pack Baby Spinach
1 Cup Sliced Strawberries
.25 Cup Toasted Sliced Almonds
Instructions:
- Whisk the mayo, vinegar, oil, poppy seeds, sugar, salt, and pepper in a large bowl. Add the spinach and strawberries and toss them to coat. Sprinkle with some almonds.
Green Salad with Edamame & Beets
Servings: 1
This hefty salad is a feast for the eyes and a simple way to combine nutrient-rich beets and plant-based protein from edamame (green soybeans). If you’re not into cilantro, you can mix in freshly chopped basil or dill instead.
Ingredients:
2 Cups Mixed Salad Greens
1 Cup Shelled Edamame
.50 Cup Medium Raw Beet, Peeled And Shredded
1 Tbsp And Another 1.5 Tsp Of Red-Wine Vinegar
2 Tsp Extra-Virgin Olive Oil
1 Tbsp Fresh Cilantro Chopped
Freshly Ground Pepper To Taste
Instructions:
- Arrange your greens, edamame, and beet on a plate. Whisk in the vinegar, cilantro, oil, salt, and pepper in a small bowl. Drizzle over the salad and enjoy!
Green Goddess Salad with Chicken
Servings: 1
The healthy green goddess dressing is made from avocado, buttermilk, and herbs in this cucumber, tomato, Swiss, and chicken salad recipe. Any extra sauce is yummy served over some grilled chicken or flaky white fish, such as cod or flounder.
Ingredients:
1 Tbsp Peeled And Pitted Avocado
1.5 Cups Buttermilk
.25 Cup Fresh Chopped Herbs Like Tarragon, Sorrel, Mint, Parsley And/Or Cilantro
2 Tbsp Rice Vinegar
.50 Tsp Salt
3 Cups Chopped Romaine Lettuce
1 Cup Sliced Cucumber
3 Oz Sliced (Or Diced) Cooked Boneless And Skinless Chicken Breast
.50 Cup Diced Low-Fat Swiss Cheese (2oz)
6 Halved Cherry Tomatoes, If Desired
Instructions:
- For the dressing: Place avocado, buttermilk, herbs, vinegar, and salt in a blender and puree until it’s smooth. (It makes almost 2 cups of dressing.)
- To prepare your salad: Toss the lettuce and cucumber in a bowl with one tablespoon of the dressing. Top it with chicken, cheese, and tomatoes.
- Tip: You can refrigerate the extra sauce for up to 3 days.
Spinach-Strawberry Salad with Feta & Walnuts
Servings: 4
Talk about a way to get your fruit serving for the day. This refreshing salad isn’t just easy to make, it’s also absolutely scrumptious!
Ingredients:
1.5 Tbsp Tablespoons Of Extra-Virgin Olive Oil
1 Tbsp High-Quality Balsamic Vinegar
2 Tsp Finely Chopped Shallots
.25 Tsp Salt
.25 Tsp Ground Pepper
6 Cups Baby Spinach
1 Cup Sliced Strawberries
.25 Cup Feta Cheese, Crumbled
.25 Cup Chopped Toasted Walnuts
Instructions:
- Whisk the oil, vinegar, shallot, salt, and pepper in a large bowl. Let it stand between 5 and 10 minutes to allow shallots to soften and mellow a bit.
- Add the spinach, strawberries, feta, and walnuts to the bowl and toss it to coat with the dressing.
Vegetarian Taco Salad
Servings: 2
Taco salad doesn’t always have to be all about the beef. This 15-minute version uses tofu or black bean crumbles, which taste delicious and give you a healthy dose of protein. This vegetarian salad is so tasty that even meat lovers won’t hesitate to try it!
Ingredients:
4 Oz Crumbled Frozen Tofu Or Black Beans
3 Cups Shredded Romaine Lettuce
.75 Cup Chopped Tomatoes
.50 Cup Rinsed And Drained Canned Salt Free Black Beans
.25 Cup Shredded Reduced-Fat Cheddar Cheese
8 Lime Or Cheddar-Flavored Tortilla Chips
2 Tbsp Light Sour Cream
1 Tbsp Salsa
Instructions:
- Prepare the tofu or bean product according to the package instructions. Divide the romaine lettuce between two plates or large salad bowls.
- Top with your heated tofu or bean product.
- Top with tomatoes, beans, cheese, and chips.
- Serve with sour cream and salsa.
Warm Pear & Spinach Salad with Maple-Bacon Vinaigrette
Servings: 4
In this healthy spinach salad recipe, the larger-leaved spinach holds up better to the warm bacon vinaigrette than baby spinach. If you don’t want your spinach to wilt, let the dressing cool before tossing it with the salad.
Ingredients:
10 Cups Fresh Spinach
1 Medium Firm Ripe Pear, Sliced Thinly
.50 Cup Slivered Red Onion
2 Slices Chopped Bacon
1.5 Tbsp Extra-Virgin Olive Oil
2 Tbsp Cider Vinegar
1 Tbsp Pure Maple Syrup
.25 Tsp Salt
.25 Tsp Ground Pepper
.50 Cup Toasted Walnut Halves
Instructions:
- Combine the spinach, pear, and onion in a large bowl.
- Fry your bacon in a skillet over medium heat until it crisps, 5 to 7 minutes. Transfer to a plate. Add some oil to the pan drippings to make two tablespoons total. Add vinegar, syrup, salt, and pepper and bring it to a simmer.
- Immediately pour your dressing over the salad and gently toss it to coat.
- Serve sprinkled with the bacon and walnuts.
Green Goddess Salad with Chickpeas
Servings: 2
In this Swiss cheese, cucumber, tomato, and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk, and herbs. The extra sauce is delicious served with grilled vegetables.
Ingredients:
1 Peeled And Pitted Avocado
1.5 Cups Buttermilk
.25 Cup Fresh Chopped Herbs, Ex: Tarragon, Sorrel, Mint, Parsley And/Or Cilantro
2 Tbsp Rice Vinegar
.50 Tsp Salt
3 Cups Romaine Lettuce Chopped
1 Cup Sliced Cucumber
1 can Rinsed Chickpeas
.25 Cup Low-Fat Swiss Cheese Diced
6 Cherry Tomatoes, Halved
Instructions:
- To prepare your dressing, place the avocado, buttermilk, herbs, vinegar, and salt in a blender and puree until smooth.
- For the salad, toss the lettuce and cucumber in a bowl with 1/4 cup of the dressing. Top it with chickpeas, cheese, and tomatoes.
- Tip: You can refrigerate the extra sauce for up to 3 days.
Pomegranate & Red Cabbage Salad
Servings: 4
Honey can help balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe. The colors in this easy salad are enough to brighten your spirits. Research has even shown that simply looking at purple plants can fire up neurons that help us relax, so take a moment to appreciate this beautiful salad before you dig in.
Ingredients:
1 Tbsp Rice Vinegar
2 Tsp Lemon Juice
1 Tsp Honey
1 Tsp Ground Cumin
.50 Tsp Salt
.50 Tsp Ground Pepper
2.5 Tbsp Extra-Virgin Olive Oil
4 Cups Finely Shredded Red Cabbage
1.5 Cups Shredded Carrots
.50 Cup Chopped Fresh Cilantro
.25 Cup Pomegranate Seeds
3 Tbsp Toasted Sliced Almonds
Instructions:
- Whisk the vinegar, lemon juice, honey, cumin, salt, and pepper in a large bowl. Add the oil and continue whisking until it is combined well.
- Add your cabbage and carrots and toss them to coat. Serve topped with cilantro, pomegranate seeds, and almonds.
Sesame-Hoisin Salad with Baked Tofu
Servings: 1
This Asian-inspired salad is made satisfying by adding savory baked tofu. The carrots and snap peas add some crunch. Try it for your next packaged lunch. To keep the ingredients from getting soggy, pack the salad toppings, greens, and dressing in separate containers and mix them just before eating.
Ingredients:
1/3 Cup Canola Oil
3 Tbsp Rice Vinegar
2 Tbsp Hoisin Sauce (Can Be Found In Asian Section Of Supermarket)
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds
1 Minced Scallion
3 Cups Mixed Greens
3/4 Cup Cubed Baked Tofu
.50 Cup Carrot Matchsticks
.50 Cup Sliced Snap Peas
Instructions:
- Place the canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds, and scallion in a bowl or a jar with a tight-fitting lid. Shake until it is well combined.
- Place your greens in an individual salad bowl, and toss them with two tablespoons of the dressing. Refrigerate the remaining sauce. Top the greens with tofu, carrots, and snap peas.
Peach & Spinach Salad with Feta
Servings: 4
With this simple and refreshing salad recipe, each bite carries the taste of a sweet and juicy peach, zesty feta, and toasted pine nuts that will leave you completely satisfied but not over-stuffed!
Ingredients:
6 Cups Fresh Baby Spinach
2 Tbsp White-Wine Vinegar
1 Tbsp Olive Oil
1 Tbsp Finely Chopped Shallot
2 Tsp Water
1 Tsp Honey Mustard
1/8 Tsp Salt
1 Medium Pitted Peach, Or 1 Cored And Thinly Sliced Apple
3 Tbsp Crumbled Feta Cheese
1 Tbsp Toasted Pine Nuts
Instructions:
- Place your spinach in a bowl and set it aside.
- Combine the vinegar, olive oil, shallot, water, honey mustard, and salt in a screw-top jar. Cover it and shake well. Add it to the spinach and toss well.
- Divide the spinach among four salad plates. Top each plate with peach or apple slices, feta cheese, and pine nuts.
Arugula Avocado Salad
Servings: 4
This energizing salad will give you a power boost for the day with the healthy fats in the avocados and the omega-3s found from the seeds. Its especially great for the avocado lovers in the family!
Ingredients:
1 Bunch Arugula (About 5 Cups Baby, Loosely Packed)
2 Large Avocados
1 Tbsp Pepitas Or Pumpkin Seeds
Sea Salt To Taste
Freshly Ground Pepper To Taste
.25 Cup Olive Oil
3 Tbsp Lemon Juice
1 Tsp Poppy Seeds
Instructions:
- Wash the arugula, and throw away any wilted leaves. Cut the ends, shake and either pat dry or spin dry in a salad spinner to remove any excess water. Chop roughly and transfer it to a larger bowl.
- Add olive oil, lemon juice, and poppy seeds to a glass jar and shake for the vinaigrette, until blended.
- Peel the avocados and cut them into larger cubes. Put most of the avocado in your salad bowl and reserve half a cup to use as garnish.
- Splash the dressing over your salad, season with salt and pepper and toss gently to combine. Adjust the seasonings according to taste.
- Place in a salad bowl, scatter the reserved avocado and pepitas on top and serve immediately.
If you’re looking for even more ideas on what to make in a snap, check THIS out!