Are you tired of the same old boring salads every night? Look no further! We’ve got a delicious collection of 18 easy and healthy salad recipes that are perfect for busy weeknights. Whether you’re in the mood for something light and refreshing or hearty and satisfying, we’ve got you covered.
From classic combinations like Greek quinoa salad with lemon dressing to more adventurous options like Asian sesame ginger slaw, there’s a salad on this list that’s sure to become a new favorite. And the best part? Each recipe is quick, easy, and packed with nutrients – perfect for fueling up after a long day.
So go ahead, get creative in the kitchen, and treat yourself to a fresh and flavorful salad tonight!
Greek quinoa salad with lemon dressing
A refreshing twist on traditional salads, this Greek quinoa salad combines the nutty flavor of cooked quinoa with the brightness of lemon dressing and a medley of Mediterranean vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup chopped red onion
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 large tomato, diced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Let cool.
2. In a large bowl, combine cooked quinoa, red onion, feta cheese, parsley, mint, and tomato.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes (includes cooking quinoa)
Avocado and chickpea salad with tahini
A refreshing and healthy salad that combines the creamy richness of avocado, the nutty flavor of tahini, and the protein-packed goodness of chickpeas.
Ingredients:
– 2 ripe avocados
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl.
2. Add the chickpeas, tahini, garlic, lemon juice, salt, and pepper to the bowl with the avocado.
3. Mash everything together with a fork until you reach your desired consistency.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with chopped parsley or cilantro if desired.
Cooking Time: None! This salad is ready in just a few minutes of prep work.
Kale and apple salad with almonds
This refreshing salad combines the earthy sweetness of kale with the crunch of apples and the nutty flavor of almonds, making it a perfect side dish for any season.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced (Granny Smith or other sweet varieties work well)
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help soften them.
2. Add the diced apples, sliced almonds, olive oil, and apple cider vinegar to the bowl.
3. Toss the mixture until everything is well combined.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Mediterranean cucumber tomato salad
This vibrant salad is a perfect combination of crunchy cucumbers, juicy tomatoes, and tangy flavors, all wrapped up in a Mediterranean twist. With its simplicity and bold flavors, it’s an ideal side dish or light lunch for any occasion.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 2 large tomatoes, diced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, canned or marinated
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cucumber slices and diced tomatoes.
2. Add the Kalamata olives, artichoke hearts, and feta cheese (if using).
3. Drizzle the olive oil and lemon juice over the salad, tossing to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Spinach strawberry salad with balsamic glaze
This refreshing salad combines the earthy flavor of spinach with the sweetness of strawberries, all tied together with a rich balsamic glaze. Perfect for a light lunch or dinner, this recipe is quick to prepare and sure to impress.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans (optional)
– 2 tbsp balsamic glaze (see below for recipe)
Instructions:
1. In a large bowl, combine the spinach and strawberry slices.
2. If using, sprinkle feta cheese and chopped pecans over the top of the salad.
3. Drizzle the balsamic glaze over the salad and toss to coat.
4. Serve immediately.
Balsamic Glaze Recipe:
– 1 cup balsamic vinegar
– 1/2 cup sugar
Combine the ingredients in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10-15 minutes, or until the glaze has thickened slightly. Let cool before using.
Cooking Time: None (prep time: 10-15 minutes)
Asian sesame ginger slaw
A refreshing and flavorful slaw that combines the crunch of sesame seeds with the warmth of ginger, perfect for accompanying your favorite Asian-inspired dishes.
Ingredients:
– 2 cups shredded cabbage
– 1 cup grated carrot
– 1/4 cup sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1-inch piece of fresh ginger, peeled and minced
– Salt to taste
– Sesame oil for dressing (optional)
Instructions:
1. In a large bowl, combine cabbage, carrot, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and minced ginger until well combined.
3. Pour the dressing over the slaw mixture and toss to coat.
4. Season with salt to taste.
5. If desired, add a drizzle of sesame oil for added depth of flavor.
Cooking Time: 10 minutes
Roasted beet and goat cheese salad
Roasted Beet and Goat Cheese Salad Recipe
This recipe combines the natural sweetness of roasted beets with the creamy tanginess of goat cheese, all on a bed of fresh greens. A perfect combination for a light yet satisfying salad.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
– 2 tablespoons balsamic glaze (or 1 tablespoon apple cider vinegar)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped nuts (if using).
5. Drizzle balsamic glaze or apple cider vinegar over the salad and toss to combine.
Cooking Time: 45-50 minutes
Black bean and corn salad with lime
A vibrant and refreshing summer salad that combines the flavors of black beans, sweet corn, and zesty lime juice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle cilantro and season with salt and pepper to taste.
4. Drizzle olive oil over the salad and toss again.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation.
Shredded carrot and raisin salad
A sweet and crunchy salad perfect for a quick lunch or as a side dish.
Ingredients:
– 2 large carrots, peeled and shredded
– 1/2 cup raisins
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the shredded carrots and raisins.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined.
3. Pour the dressing over the carrot-raisin mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh parsley leaves if desired.
Cooking Time: 10 minutes
Broccoli and cranberry almond salad
This refreshing salad combines the earthy flavor of broccoli with the sweetness of cranberries and crunch of almonds, making it a perfect side dish for any meal.
Ingredients:
– 4 cups broccoli florets
– 1 cup fresh or frozen cranberries
– 1/2 cup sliced almonds
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss broccoli with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until tender.
3. In a large bowl, combine roasted broccoli, cranberries, sliced almonds, and crumbled feta cheese (if using).
4. In a small bowl, whisk together remaining 1 tablespoon olive oil and apple cider vinegar. Pour dressing over the salad and toss to coat.
5. Serve immediately, garnished with additional almonds if desired.
Cooking Time: 12-15 minutes
Caprese salad with fresh basil
A classic Italian salad that highlights the sweetness of fresh tomatoes and creamy mozzarella, elevated by the fragrance of basil.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad, followed by a drizzle of balsamic vinegar.
4. Sprinkle the chopped basil leaves evenly over the salad.
5. Season with salt and pepper to taste.
Cooking Time: None! This is a no-cook recipe that’s ready in just a few minutes.
Lentil and feta salad with herbs
This refreshing salad combines the nutty flavor of lentils, the tanginess of feta cheese, and the brightness of fresh herbs. Perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, crumbled feta cheese, chopped parsley, and chopped mint.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the lentil mixture and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Watermelon feta mint salad
Beat the heat with this simple yet impressive summer salad! A perfect combination of sweet and savory flavors, this dish is sure to please even the most discerning palates.
Ingredients:
– 3 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the salad.
3. Drizzle the lime juice over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Southwest chicken salad with avocado
This salad combines the flavors of the Southwest with the creaminess of avocado, making it a perfect addition to any meal. With grilled chicken, crunchy tortilla strips, and a tangy dressing, this recipe is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe avocado, diced
– 1 cup mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup tortilla strips, crispy
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Grill the chicken breasts until cooked through, then chop into bite-sized pieces.
2. In a large bowl, combine the mixed greens, cherry tomatoes, queso fresco, and tortilla strips.
3. Add the chopped chicken, avocado, olive oil, lime juice, and cumin to the bowl.
4. Toss to combine, seasoning with salt and pepper as needed.
5. Serve immediately, garnished with additional cilantro or scallions if desired.
Cooking Time: 20 minutes
Zucchini ribbon salad with parmesan
A refreshing summer salad that celebrates the sweetness of zucchini and the nutty flavor of Parmesan cheese.
Ingredients:
– 2 medium zucchinis
– 1/4 cup grated Parmesan cheese
– 2 tablespoons extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis into thin ribbons using a vegetable peeler or a mandoline.
3. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
4. Add the zucchini ribbons to the bowl and toss to coat with the dressing.
5. Sprinkle Parmesan cheese over the salad and toss gently to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley leaves, if desired.
Cooking Time: 15 minutes
Tuna and white bean salad
This salad combines the protein-packed power of tuna with the creamy texture of white beans, all wrapped up in a zesty dressing. Perfect for a quick lunch or dinner, this recipe is a great way to get your daily dose of omega-3s and fiber.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup cooked cannellini beans
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine tuna, cannellini beans, red onion, and parsley.
2. In a small bowl, whisk together olive oil and white wine vinegar.
3. Pour the dressing over the tuna mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Pear and walnut salad with blue cheese
This salad celebrates the flavors of fall, combining sweet pears, crunchy walnuts, and tangy blue cheese. Perfect as a light lunch or dinner, it’s also ideal for serving at your next harvest-themed gathering.
Ingredients:
– 2 ripe Bartlett pears, peeled, cored, and sliced
– 1/2 cup chopped walnuts
– 4 oz blue cheese (such as Gorgonzola or Roquefort), crumbled
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. In a large bowl, combine pear slices and chopped walnuts.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the pear mixture; toss gently to coat.
4. Top with crumbled blue cheese.
5. Season with salt and pepper to taste.
6. Garnish with fresh arugula leaves.
Cooking Time: 10 minutes ( preparation) + serving
Roasted sweet potato and kale salad
Get ready to delight your taste buds with this nutritious and flavorful salad! Roasting sweet potatoes brings out their natural sweetness, while kale adds a boost of vitamins and antioxidants.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chopped kale and cook until wilted, about 5 minutes.
4. In a large bowl, combine roasted sweet potatoes, wilted kale, apple cider vinegar, and honey. Toss to combine.
5. Top with crumbled feta cheese (if using) and serve.
Cooking Time: 30-35 minutes
Summary
Discover 18 deliciously easy and healthy salad recipes perfect for busy weeknights. From classic combinations like Greek quinoa salad with lemon dressing to more unique flavors like roasted beet and goat cheese, there’s something for everyone. Try making an avocado and chickpea salad with tahini, a kale and apple salad with almonds, or a Mediterranean cucumber tomato salad. These quick and nutritious recipes are perfect for a fast dinner or lunch that will leave you feeling refreshed and revitalized.