On this list of 15+ Best Salad Recipes, you will find all sorts of healthy salads like green salads, fruit salads, vegetable salads, legume salads and more. Even the most salad hating person will find recipes that will make them devour the whole bowl.
Alright, who here doesn’t love a big bowl of salad, raise your hand!
You are in the right place because I am about to show you all the salad recipes that I eat frequently.
I love them ALL!
Tips for making salads
- Always try to get organic ingredients where you can. Salads are famously sprayed with pesticides and that defeats the purpose of eating a salad. I know they are expensive, but, they pay off in the long run.
- Keep your greens in the crisper section of your fridge. Preferably, wrap them in a paper towel where possible and then put them into a zip-lock bag. They will last much longer.
- When using legumes like lentils and dry beans in your salads, I strongly recommend soaking them overnight. Many legumes have lectins in them that are bad for your guts. Soaking and then pressure cooking them will make them more gut-friendly. Source: Blue Zone, Healthline and my own personal conversations with health professionals.
- If you are using canned beans, make sure you wash them thoroughly so that you can get rid of most of the preservatives in them.
- For make-ahead salads, see if you can wait until the last second before adding the dressing. This will prevent them from getting soggy. I always put my dressing in a small container next to the salad container. This way, it’s easy to get to when needed.
- The salads in this 15+ best salad recipes is divided into sections to make it easier for your to navigate around: Green salads, Legume salads, fruit salads and vegetable salads.
The best green salads
Traditional green salads are always in demand at my house. We consume a ton of salads, so, I am always experimenting with different ingredients.
Here are some of my examples of green salads. Which one is your favorite?
This is a new addition to my salad list. I have always massaged my kale, but this time I decided to warm it up.
For me, purple kale is always the best because it brings so much color to any plate. You can always sub it with curly kale, if you can’t find purple kale.
Incidentally, you can also put purple kale in soup and it’s magnificent!
This spinach salad has become our go-to salad. Whenever we are short on time, I just whip up this salad in a jiffy and we are ready to devour it.
Go for baby spinach when making this recipe because it is very easy to work with. You can even try adding baby kale.
I think the bagel chips are the best part of this salad, but if you are on keto sub it with my beet chips or radish chips
I have always been told that those who have gone vegan after being meat eaters or vegetarians, one of the things they miss most is eggs.
Eggs are a huge no-no on a vegan diet which means omelets, quiche, egg muffins, poached eggs and many more are out of bounds.
Well, Caesar salad shouldn’t be one of the recipes you can’t enjoy on a vegan diet. I have the very best vegan Caesar salad that I have been told tastes just like the real deal.
So, enjoy this majestic salad without the guilts!
Didn’t know that you can’t eat eggs on a vegan diet? Consult my handy guide to get the list of all things vegan.
Baby kale is always present in our home. They are easy to digest and eat, plus they don’t have the uber strong flavors of “adult” kale.
In this salad, baby kale are really the star of the recipe even though it’s called farro salad. The baby kale add flavors, nutrition and color to the salad.
Here is yet another example of a salad where the green outshine the named ingredient. I feel like the greens are huge attention-getters and for good reasons.
The greens in this salad are baby arugula and baby spinach. Add your favorite baby greens to this salad and you won’t be disappointed.
I used to be a frequent visitor to Whole Foods. This days, because of the atmosphere, I try not to go outside too much.
One of my favorite things to eat at whole foods was their sweet kale salad. This salad is normally in the hot foods section. It was simply scrumptious and I can never get enough of it.
So, instead of missing out on it, I am glad I had the foresight to make this recipe 2016. I have been making it at home for the last 2 years and it’s hit all the right spots.
This is not your Grandmother’s tabouli salad (assuming your grandma made it using bulgur wheat). I went a different route with this Mediterranean salad.
Instead of bulgur, I used Amaranth grain. But, the star is the copious amounts of parsley which is the true star of the salad.
Have you made tabouli salad before?
Legumes are a vegan’s best protein friend. When cooked correctly, they can provide much needed nourishment for the body.
Here are some of my favorite legume salads. Best part is that I have made them super easy to make.
I made this salad in the Instant Pot and that’s all everyone likes to hear. Making it in the instant pot makes this recipe super easy to make.
It also has plenty of protein and other nutrition that vegans are always looking for. You can sub the feta cheese with vegan feta cheese.
Ever since we made this recipe back in 2016, it has become a staple on our Thanksgiving menu each year. We feel that the Thanksgiving table is empty if the salad is not present.
Once again, parsley is taking the center stage when it comes to taste. Parsley flavors the legumes in this salad like no other herb can.
So, make this navy bean salad a part of your holiday recipe and also enjoy it all year round. You can even make this easy salad for parties like BBQs or Picnics.
I have been called “crazy” for cooking my couscous in the pressure cooker. Until you try making this unique salad in your Instant Pot, you will not understand why it’s much easier.
This salad is made with all Mediterranean ingredients, with tarragon being the king. The strong flavors make this a very unique salad to make any weeknight.
If you grew up in Indian (like me), your fruit salads always included some kind of dairy like condensed milk, custard or even evaporated milk.
Seeing fruit salads without dairy in it was shocking, but I quickly adopted. Now, I make fruit salads all the time and they have no condensed milk it! Wild, I know!!
Check out some of my favorite fruit salads
Watermelon is not just good to make lassi. It also makes for a good salad.
I have loved how it’s natural sweetness works with the strong flavors of arugula. They make a good team.
What brings everything together is the amazing pear dressing. I like taking it to picnics.
I gathered some of my favorite fruits, added quinoa to them and then turned it into a salad.
Sounds easy, right?
It is very easy and it can be made with simple ingredients.
Kachumber is a salad I grew up eating. It was always served as a side dish to every meal.
Now, I took the traditional kachumber and turned it up a notch! This one has fruits like mangoes and tomatoes. I also upped the spice levels in this salad.
You can eat it by itself or use it as a topping to your sandwiches.
I know you are not surprised to see olive salad under the fruit salad section because you are well aware that it’s a fruit!
Olives are, in my opinion, the most healthy food on the planet. They are packed with natural and good fats. Plus, they have plenty of fiber and no carbs.
So, eat this olive salad all day long and have no guilt.
I find that mixing all kinds of veggies in a salad makes them that much more interesting. I know I could never say no to a broccoli salad or a cucumber salad.
Here are some of my favorite vegetable salads that can be made in no time at all.
Roast cauliflower and then add orzo pasta. Bring all the ingredients together with a simple herby tahini sauce!
You have the perfect vegetable salad or pasta salad on your hands. This salad can be served as a side dish or a main course meal.
I have even more fun and exciting cauliflower recipes that will make you love this cruciferous vegetable!
Have you tried grilling sprouts top using a stove-top grill?
This method ensures that I can have grilled sprouts all year round! My favorite way is to make a Mediterranean flavors sprouts recipe which does include olives.
Don’t know how to choose sprouts when buying them? Consult my handy dandy Brussels sprouts guide
And, if you get your hands on sprout tops, I show you the best way to cook them.
From all the salads in this 15+ best salad recipes, this one has to be the easiest!
This salad has Japanese inspirations, but the ingredients are easy to find in your local grocery store.
I like to serve this as a side to udon noodles, but you can easily eat it by itself.
These recipes made the honorable list because they are great recipes. However, I am embarrassed by the images in this recipes. They go back to early days when I didn’t know squat about food photography!
Ask me questions
– Green salads
– Vegetable salads
– Pasta salads
– Fruit salad
– Mixed salads
Green salads are normally made of a mix of green leafy vegetables like:
– Kale (baby kale, curly kale, purple kale, etc)
– Romaine lettuce
– Iceberg lettuce
– Green chards
– Baby bok choy
– Fresh herbs like parsley, dill and purple basil
Some of these greens might also include colorful greens like Red leaf lettuce, Lolla Rosa, Red Chard, spring mix and more.
The right salad can be the perfect meal by itself. If it has the right proportions of protein, fats and veggies, the salad can be satiating.
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