Skip to Content

25 Healthy Salad Recipes for Every Meal

Categories Dinner

Eating healthy doesn’t mean giving up flavor and variety. Salads are an excellent way to combine nutritious ingredients into a tasty meal. Whether you’re looking for something light for lunch or a more filling option for dinner, there are many healthy salad recipes that can meet your needs. From fresh vegetables and fruits to proteins like chicken and shrimp, the possibilities are endless.

25 Healthy Salad Recipes for Every Meal

You don’t need to be an expert chef to make a delicious salad. With easy-to-follow recipes, you can mix and match ingredients to keep your meals interesting. Salads can be both fun and simple to prepare, making them perfect for busy schedules.

Healthy salad recipes can include a wide range of ingredients, from leafy greens to hearty grains and flavorful dressings. By exploring different combinations, you can enjoy a nutritious and satisfying meal every time. Let’s dive into some great ideas to get you started!

Avocado Salad

Ingredients:

  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon or lime juice
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro (optional)

Instructions:


  1. Add diced avocados, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion to a large mixing bowl.



  2. Drizzle the olive oil and lemon or lime juice over the salad ingredients.



  3. Gently toss everything together to mix well.



  4. Season the salad with salt and pepper to taste.



  5. If you like, sprinkle chopped cilantro on top for added flavor.


Enjoy your fresh and healthy avocado salad!

Southwestern Salad

A Southwestern Salad is a colorful and nutritious option that’s fun to make and delicious to eat. Here’s what you need:

Ingredients

  • 1 avocado
  • 2 cups romaine lettuce, chopped
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels, thawed if frozen
  • 1 small jicama, diced
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 cup tomatoes, chopped
  • 1 jalapeño, minced
  • Fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Combine Ingredients:

    • In a large mixing bowl, add the black beans, corn, jicama, red onion, bell pepper, tomatoes, avocado, and jalapeño.
    • Stir well to combine.

  2. Make the Dressing:

    • Blend the cilantro, garlic, jalapeño, lime juice, and olive oil in a blender or food processor until smooth.
    • Add salt and pepper to taste.

  3. Assemble the Salad:

    • Pour the dressing over the mixed ingredients in the bowl.
    • Toss to coat everything evenly.

  4. Garnish and Serve:

    • Garnish with fresh cilantro leaves.
    • Optionally, add shredded cheese or corn chips on top for extra texture.

Enjoy your flavorful and healthy Southwestern Salad!

Greek Salad with Chicken

Ingredients:

  • 2 chicken breasts
  • 1 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 6 cups chopped lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese, crumbled

Instructions:


  1. Marinate the chicken: In a large bowl, mix yogurt, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for 30 minutes (or overnight for more flavor).



  2. Cook the chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 8-9 minutes per side, until fully cooked. Let the chicken rest for 10 minutes, then slice it.



  3. Assemble the salad: In a large serving bowl, add chopped lettuce. Top with cherry tomatoes, cucumber slices, red onion, Kalamata olives, and feta cheese.



  4. Add the chicken: Lay the sliced chicken over the salad. Toss gently or serve as-is. Enjoy your healthy and tasty meal!


Ginger Shrimp Salad

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon brown sugar
  • 1 small jalapeño, finely chopped
  • Mixed greens
  • 1 cup chopped iceberg lettuce
  • Salt and pepper to taste

Instructions


  1. Marinate the Shrimp: In a large resealable bag, combine soy sauce, brown sugar, ginger, and garlic. Add shrimp to the bag and seal. Let marinate for 5 to 15 minutes.



  2. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, brown sugar, and jalapeño.



  3. Cook the Shrimp: Preheat the broiler. Place shrimp on a baking sheet and broil for 3-4 minutes on each side until pink and cooked through.



  4. Assemble the Salad: In a large bowl, combine mixed greens and chopped iceberg lettuce. Top with cooked shrimp.



  5. Dress the Salad: Drizzle the dressing over the salad. Toss gently to combine.



  6. Season: Add salt and pepper to taste. Serve immediately.


Radish Salad

Radish salads are fresh, crunchy, and perfect for adding a zing to any meal. They are easy to make and packed with flavor.

Ingredients

  • 1 bunch of radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • Fresh dill, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Prepare the Vegetables: Slice the radishes, cucumber, and red onion thinly. Use a mandoline or a sharp knife for best results.
  2. Combine Ingredients: Place the sliced radishes, cucumber, and red onion in a large bowl. Add the chopped fresh dill and crumbled feta cheese.
  3. Make the Dressing: In a small jar, combine the olive oil, lemon juice, salt, and black pepper. Shake well to mix.
  4. Dress the Salad: Pour the dressing over the radish mixture. Stir gently to coat all the ingredients evenly.
  5. Marinate: Let the salad sit for 5-10 minutes to allow flavors to meld together.

Your radish salad is now ready to serve! Enjoy its refreshing taste as a side dish or a light main course.

Breakfast Salad

A breakfast salad is a great way to start your day with a balanced and healthy meal. They are full of fresh ingredients and can be very versatile. Here’s an easy recipe to try out.

Ingredients:

  • 2 cups mixed greens
  • 1 avocado, sliced
  • 2 hard-boiled eggs, quartered
  • 4 strips bacon, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, place the mixed greens.
  2. Add the avocado slices, hard-boiled eggs, bacon, cherry tomatoes, cucumber, and red onion on top of the greens.
  3. Drizzle with olive oil.
  4. Sprinkle with salt and pepper.
  5. Toss everything gently to combine and coat with the dressing.

Enjoy your fresh and satisfying breakfast salad!

Shaved Brussels Sprout Salad

Ingredients

  • Brussels sprouts
  • Olive oil
  • Lemon juice
  • Pine nuts
  • Dried cranberries
  • Pecorino cheese
  • Fresh chives
  • Salt
  • Pepper

Instructions

  1. Trim the stem end of each Brussels sprout and discard the tough outer leaves.
  2. Thinly slice the Brussels sprouts using a mandoline or a sharp knife.
  3. Place the sliced Brussels sprouts in a medium bowl.
  4. Add olive oil and lemon juice to the bowl.
  5. Sprinkle in pine nuts, dried cranberries, and grated Pecorino cheese.
  6. Finely chop the fresh chives and add them to the bowl.
  7. Season with salt and pepper to taste.
  8. Toss everything together until well combined.
  9. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.
  10. Taste and adjust the seasoning if needed before serving.

Enjoy your fresh and healthy Shaved Brussels Sprout Salad!

Arugula and Three-Pea Salad

Ingredients:

  • 6 cups of water
  • 2 tablespoons salt
  • Snow peas
  • Sugar snap peas
  • Green peas
  • Arugula
  • Shaved Parmesan cheese
  • Pine nuts (optional)
  • Olive oil
  • Lemon juice
  • Honey
  • Salt
  • Black pepper
  • Ice water

Instructions:


  1. Bring 6 cups of water to a boil in a medium saucepan. Add 2 tablespoons of salt.



  2. Add the snow peas to the boiling water. Cook until bright green and crisp-tender, about 1 minute.



  3. With a slotted spoon, remove the snow peas and place them in ice water. Let cool completely, then drain.



  4. In the same boiling water, quickly blanch the sugar snap peas and green peas. Once again, transfer to the ice water and then drain.



  5. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.



  6. Place the arugula in a large salad bowl. Add the drained peas.



  7. Drizzle the dressing over the salad and toss until everything is well coated.



  8. Top with shaved Parmesan cheese and pine nuts, if using.


Enjoy your fresh and healthy Arugula and Three-Pea Salad!

Chickpea Salad

Making a chickpea salad is a great way to enjoy a healthy and tasty meal. This salad is fresh, flavorful, and easy to put together.

Ingredients

  • 1 can of chickpeas, rinsed and drained
  • 1 cup diced cucumbers
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

Instructions

  1. Prepare Ingredients: Place the rinsed and drained chickpeas in a large bowl.
  2. Add Vegetables: Add the diced cucumbers, halved cherry tomatoes, chopped red onion, and black olives to the bowl.
  3. Mix in Cheese and Herbs: Gently fold in the crumbled feta cheese and chopped parsley.
  4. Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  5. Combine: Pour the dressing over the salad. Gently toss until everything is well coated.
  6. Serve: Adjust seasonings if necessary. Enjoy!

Antipasti Chopped Salad

Ingredients:

  • Romaine lettuce, chopped
  • Radicchio, chopped
  • Pepperoncini, finely chopped
  • Roasted red peppers, finely chopped
  • Bocconcini (small mozzarella balls)
  • Artichoke hearts
  • Provolone cheese, diced
  • Salami, sliced
  • Pepperoni, sliced
  • Salt
  • Black pepper

Instructions:

  1. Chop the romaine and radicchio. Add them to a large bowl.
  2. Finely chop the pepperoncini and roasted red peppers. Add to the bowl.
  3. Add the bocconcini, artichoke hearts, provolone, salami, and pepperoni to the bowl.
  4. Season with salt and black pepper. Toss all the ingredients together to mix them well.
  5. Make the dressing by whisking olive oil, vinegar, salt, and pepper.
  6. Drizzle dressing over the salad and toss again to coat evenly.

Grilled Pork Salad with Strawberries

This Grilled Pork Salad with Strawberries is a delightful mix of flavors and textures. It’s healthy and easy to prepare, making it perfect for a weeknight dinner.

Ingredients:

  • 1 lb pork tenderloin
  • 2 cups strawberries, hulled and quartered
  • 5 oz. mixed salad greens
  • 4 oz. goat cheese crumbles
  • ⅓ cup fresh chives, chopped
  • 1 tablespoon brown sugar
  • ½ teaspoon coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon salt, divided
  • Pepper to taste
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Mix spices: In a small bowl, combine the coriander, ginger, 1 tablespoon of brown sugar, ¼ teaspoon salt, and pepper.
  3. Season pork: Rub the spice mixture onto the pork tenderloin.
  4. Heat oil: In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and sear on all sides until browned.
  5. Roast pork: Place the skillet in the oven and roast until a thermometer inserted into the thickest part registers 145°F (about 10 minutes). Let the pork rest for 5 minutes, then slice thinly.
  6. Prepare dressing: In a small bowl, whisk together the remaining olive oil, mustard, vinegar, remaining salt, and a few grinds of pepper.
  7. Assemble salad: In a large bowl, toss the mixed greens, strawberries, chives, and goat cheese.
  8. Add pork: Arrange the sliced pork on top of the salad. Drizzle with the dressing.

Enjoy your fresh and flavorful Grilled Pork Salad with Strawberries!

Kale Citrus Salad

Ingredients:

  • 1 bunch of kale, chopped
  • 1 orange, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)

Instructions:


  1. Prepare the Dressing: Whisk together the olive oil, red wine vinegar, lemon juice, orange juice, lemon zest, orange zest, honey, salt, and pepper in a large bowl.



  2. Add the Kale: Add the chopped kale to the bowl with the dressing and toss to coat.



  3. Massage the Kale: Massage the kale with your hands for 2-3 minutes until it becomes slightly wilted and tender.



  4. Combine Ingredients: Add the orange segments, grapefruit segments, red onion slices, and jalapeno slices (if using) to the bowl.



  5. Toss Well: Toss the salad to combine all ingredients thoroughly.



  6. Chill (Optional): Let the salad stand for about 1 hour in the refrigerator to allow the flavors to meld, if you have time.



  7. Add Cheese: Just before serving, sprinkle with feta cheese, if desired.


Enjoy your fresh and zesty kale citrus salad!

Easy Fruit Salad

Ingredients:

  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup pineapple, diced
  • 2 kiwis, peeled and sliced
  • 1 orange, segmented
  • 1 teaspoon lemon zest
  • Juice of half a lemon
  • 2 tablespoons fresh mint leaves, chopped (optional)

Instructions:

  1. In a large mixing bowl, place 1 teaspoon of lemon zest and the juice of half a lemon.
  2. Cut all the fruit into small, bite-sized pieces, except for the blueberries and raspberries.
  3. Gently mix all the fruit in the bowl. Add the raspberries at the end to avoid smashing them.
  4. If using, sprinkle the chopped mint leaves over the salad.
  5. Optionally, zest some of the orange over the bowl and squeeze a little fresh orange juice on top. Be careful not to add too much to prevent excess liquid.
  6. Toss everything gently to ensure even coating and serve immediately.

Kids and adults alike will love this simple, fresh, and colorful fruit salad. Enjoy!

Berry Spinach Salad

This Berry Spinach Salad is refreshing and perfect for spring and summer. You’ll love the mix of sweet berries with the tangy vinaigrette and crunchy toppings.

Ingredients:

  • Baby spinach
  • Fresh strawberries
  • Blueberries
  • Raspberries
  • Goat cheese
  • Red onions
  • Pecans
  • Olive oil
  • Apple cider vinegar
  • Basil
  • Brown sugar
  • Dijon mustard
  • Garlic
  • Salt and pepper

Instructions:


  1. Prepare the vinaigrette: In a food processor, combine olive oil, apple cider vinegar, basil, brown sugar, Dijon mustard, garlic, fresh raspberries, salt, and pepper. Pulse until smooth.



  2. Toast the pecans: Preheat your oven to 350°F. Spread pecans on a baking sheet and toast for 10 minutes, watching carefully to avoid burning.



  3. Assemble the salad: In a large bowl, combine baby spinach, sliced strawberries, blueberries, raspberries, crumbled goat cheese, and thinly sliced red onions.



  4. Add the pecans: Once the pecans are cool, add them to the salad.



  5. Drizzle the vinaigrette: Pour the raspberry vinaigrette over the salad and toss gently to combine.


Enjoy this healthy and delicious Berry Spinach Salad!

Citrus Shrimp Ceviche

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/4 cup orange juice
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 2 tomatoes, chopped
  • 1 jalapeno, diced
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions:


  1. Prepare Shrimp: Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes until pink and cooked through. Drain and transfer to a bowl.



  2. Marinate: Pour lime, lemon, and orange juice over shrimp. Stir well and refrigerate for 20 minutes.



  3. Combine Veggies: Add cucumber, red onion, tomatoes, and jalapeno to the shrimp mixture.



  4. Mix and Season: Season with salt and pepper. Add chopped cilantro and stir everything together.



  5. Serve: Garnish with diced avocado just before serving. Enjoy your refreshing citrus shrimp ceviche!


Melon Mozzarella Salad with Basil

Ingredients:

  • 1 cantaloupe or honeydew melon
  • 1 cup fresh blueberries
  • 1 cup mini mozzarella balls
  • Fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:


  1. Slice the melon in half and remove the seeds. Use a melon baller to scoop out small melon balls. Place them in a large mixing bowl.



  2. Add the blueberries and mini mozzarella balls to the bowl with the melon.



  3. Tear the basil leaves into smaller pieces and add them to the bowl.



  4. In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.



  5. Drizzle the dressing over the salad and gently stir everything to combine.


Enjoy your refreshing and healthy Melon Mozzarella Salad with Basil.

Watermelon, Cucumber, and Feta Salad

For a refreshing and healthy salad, try the watermelon, cucumber, and feta combination. It’s perfect for hot summer days and adds a delightful mix of sweet and savory flavors.

Ingredients

  • 4 cups of cubed watermelon
  • 2 medium cucumbers, sliced
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup of chopped fresh mint or basil
  • 2 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • 1 tablespoon of honey
  • Salt and pepper to taste

Instructions


  1. Prepare the dressing: In a small bowl, whisk together the olive oil, lime juice, and honey. Add a pinch of salt and pepper.



  2. Combine the salad: In a large bowl, mix the watermelon cubes, cucumber slices, and chopped fresh mint or basil.



  3. Add the dressing: Pour the dressing over the watermelon and cucumber mixture. Gently toss to coat all the ingredients evenly.



  4. Finish with feta: Sprinkle the crumbled feta cheese over the salad. Give it a gentle toss to ensure the feta is evenly distributed.



  5. Serve: Transfer the salad to a serving platter if desired. Enjoy immediately or refrigerate for up to 2 hours to let the flavors meld together.


This salad is perfect for picnics, barbecues, or as a light lunch!

Orange, Fennel, and Avocado Salad

Ingredients

  • 2 oranges, sliced into segments
  • 1 fennel bulb, thinly sliced
  • 1 red onion, thinly sliced
  • 1 avocado, diced
  • 4 cups spring greens or spinach
  • 3 tablespoons sliced almonds
  • ⅓ cup goat cheese, crumbled (optional)
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  2. Mix the greens: Place the spring greens or spinach on an oval platter or round dish.
  3. Add the citrus: Top with orange segments.
  4. Add the fennel: Sprinkle the thinly sliced fennel and red onion over the oranges.
  5. Mix in the avocado: Carefully add the diced avocado.
  6. Finish with toppings: Garnish with sliced almonds and crumbled goat cheese, if using.
  7. Toss and serve: Drizzle with the prepared dressing and gently toss to combine. Serve immediately.

Stone Fruit Salad

Creating a Stone Fruit Salad is both easy and delightful. This refreshing dish can be a great addition to your healthy meals.

Ingredients

  • Peaches
  • Plums
  • Cherries
  • Red onion
  • Arugula
  • Feta cheese
  • Cucumber
  • Olive oil
  • Balsamic vinegar
  • Salt and black pepper
  • Nuts (optional)
  • Mozzarella balls (optional)
  • Fresh mint (optional)

Instructions

  1. Prepare the fruit: Wash and finely dice the peaches, plums, and cherries.
  2. Chop the veggies: Dice the red onion and cucumber.
  3. Arrange the base: Lay out washed and dried arugula on your serving dish.
  4. Add toppings: Top the arugula with diced stone fruit, red onion, and cucumber.
  5. Mix the dressing: Whisk together olive oil and balsamic vinegar in a separate cup. Add salt and pepper to taste.
  6. Assemble the salad: Drizzle the dressing over the salad. Add crumbled feta cheese and nuts if desired.
  7. Optional: You can also add mozzarella balls and fresh mint for extra flavor.
  8. Serve immediately: Enjoy your fresh Stone Fruit Salad as a healthy and vibrant meal!

Zucchini Noodle Caprese

Ingredients:

  • 2 medium zucchinis
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls (bocconcini), halved
  • 1/4 cup fresh basil, thinly sliced
  • 3 tablespoons pesto
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions:


  1. Prepare the Zucchini: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin zucchini ribbons.



  2. Mix the Ingredients: In a large bowl, combine the zucchini noodles, cherry tomatoes, mozzarella balls, and basil.



  3. Add Pesto: Spoon the pesto over the zucchini noodle mixture. Gently toss until everything is well coated.



  4. Dress the Salad: Drizzle the salad with olive oil and balsamic vinegar. Season with salt and pepper to taste.



  5. Serve: Serve the salad immediately, or place it in the refrigerator for a few minutes to chill before serving.


Enjoy your refreshing and healthy Zucchini Noodle Caprese salad!

Warm Sweet Potato Noodles, Cabbage, and Lentil Salad

Ingredients:

  • 1 cup cooked green or brown lentils (about 1/2 cup uncooked)
  • 1-2 tablespoons extra virgin olive oil
  • 1 medium sweet onion, sliced thin
  • 11 oz. sweet potato, spiralized or cut into “shards”
  • 2 cloves garlic, peeled and chopped
  • 2 cups red cabbage, sliced thin
  • 3 cups (packed) baby spinach or kale leaves

Instructions:

  1. Cook Lentils: Rinse the lentils and place them in a pot with enough water to cover them by about 2 inches. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until tender.
  2. Prep Sweet Potatoes: Chop or spiralize the sweet potato. Preheat oven to 400°F. Spread the sweet potato pieces on a baking sheet and lightly drizzle with olive oil. Bake for 30-35 minutes, until tender.
  3. Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add the sliced onion and sauté until translucent. Add the garlic and cook for another minute.
  4. Combine Ingredients: Add the cooked sweet potatoes and lentils to the pan with the onions and garlic. Stir in the red cabbage and cook until slightly softened.
  5. Finish Salad: Add the baby spinach or kale leaves, stirring until wilted. Season with salt and pepper to taste.
  6. Serve Warm: Plate the salad while warm and enjoy a healthy, hearty meal.

Carrot and Zucchini with Avocado Cucumber Sauce

Ingredients

  • 2 medium zucchinis
  • 2 medium carrots
  • 1 avocado
  • 1 cucumber
  • 1/4 cup fresh parsley or cilantro (chopped, optional)
  • 2 tablespoons lemon juice (or lime juice)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Spiralize the zucchinis and carrots. Place them in a large bowl and set aside.
  2. Prepare the avocado cucumber sauce: In a food processor, combine the avocado, cucumber, lemon juice, olive oil, salt, and pepper. Process until smooth and creamy.
  3. Combine the sauce with the carrot and zucchini noodles. Toss until evenly coated.
  4. Garnish with freshly chopped parsley or cilantro and an extra sprinkle of black pepper before serving.

Easy Cucumber Salad

Cucumber salad is a refreshing and simple dish to make. You only need a few ingredients and a bit of time.

Ingredients:

  • 2 large cucumbers
  • 1 small red onion
  • 1/4 cup vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons chives, chopped

Instructions:


  1. Slice the Cucumbers: Peel the cucumbers if you prefer. Slice them into thin rounds.



  2. Prepare the Onion: Slice the red onion thinly.



  3. Make the Dressing: In a bowl, stir or whisk the vinegar, sugar, and salt until dissolved.



  4. Add Chives: Stir in the chopped chives to the dressing.



  5. Combine: In a large bowl, toss the cucumber slices and onion with the dressing to coat thoroughly.



  6. Chill and Serve: Refrigerate the salad for about 30 minutes before serving to let the flavors meld. Enjoy your crisp and cool cucumber salad!


Massaged Kale Salad

Making a massaged kale salad is simple and fun. This method helps soften the kale, making it tastier and easier to eat. Here’s a quick and friendly guide to prepare it.

Ingredients

  • 1 bunch of kale
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 pinch kosher salt
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon honey (optional)

Instructions


  1. Prepare the Kale: Remove the kale leaves from the stems and discard the stems. Wash and dry the leaves. Tear or chop the leaves into bite-size pieces.



  2. Massage the Kale: Place the kale in a large mixing bowl. Add the juice of one lemon, the olive oil, and a pinch of salt. Using clean hands, massage the kale for about 2-3 minutes until it starts to soften and wilt.



  3. Add Flavor: Mince the garlic and add it to the bowl. If you like, sprinkle in some grated Parmesan cheese and a drizzle of honey for extra flavor.



  4. Mix and Serve: Toss the salad well to combine all ingredients. Serve immediately or let it sit for a few minutes to allow the flavors to meld. Enjoy your delicious and nutritious massaged kale salad!


French Carrot Salad

Looking for a light and healthy salad? Try French Carrot Salad. It’s easy to make and packed with flavor.

Ingredients:

  • 1 lb carrots, grated
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons green onions or scallions, chopped (optional)
  • 2 tablespoons pine nuts, toasted (optional)

Instructions:

  1. Shred carrots using a box grater or food processor.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  3. In a large bowl, combine shredded carrots, parsley, and green onions if using.
  4. Pour the dressing over the carrot mixture and toss until evenly coated.
  5. If using, toast pine nuts in a small pan over low heat for about 5 minutes until lightly browned and fragrant.
  6. Add the toasted pine nuts to the salad and toss gently.
  7. For best flavor, let the salad marinate for 20 minutes in the fridge before serving.

Enjoy your French Carrot Salad as a side dish or a light lunch!

Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.