20 Delicious Tasty Salad Recipes Healthy

Vibrant, fresh, and bursting with flavor, salads are the unsung heroes of the kitchen, offering endless possibilities for creativity and nutrition. Whether you’re craving something light and refreshing or hearty and satisfying, our roundup of 20 Delicious Tasty Salad Recipes Healthy has something for every palate. Dive in to discover your next favorite dish that’s as good for your body as it is for your taste buds!

Avocado and Quinoa Power Salad

Picture this: a bowl so vibrant and packed with goodness, it could probably give you superpowers—or at least the energy to pretend you have them. Our Avocado and Quinoa Power Salad is the hero your lunchbox deserves, blending creamy, crunchy, and downright delicious in every forkful.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
2. While the quinoa cooks, prepare the dressing by whisking together the olive oil, lime juice, sea salt, and black pepper in a small bowl until emulsified.
3. Transfer the cooked quinoa to a large mixing bowl and let it cool for 5 minutes to avoid wilting the other ingredients.
4. Add the diced avocado, cherry tomatoes, red onion, and cilantro to the quinoa. Gently toss to combine, being careful not to mash the avocado.
5. Drizzle the dressing over the salad and toss again until everything is evenly coated. Taste and adjust seasoning if necessary.

Here’s the scoop: this salad is a textural dream, with the quinoa’s nuttiness playing off the avocado’s creaminess and the tomatoes’ juicy pop. Serve it atop a bed of greens for an extra nutrient boost, or scoop it into lettuce cups for a fun, hands-on meal.

Spinach and Strawberry Salad with Balsamic Dressing

Alright, let’s dive into the world of vibrant flavors and textures with a dish that’s as delightful to look at as it is to devour. Imagine a plate where the earthiness of fresh spinach meets the sweet, juicy burst of strawberries, all tied together with a tangy balsamic dressing that’ll make your taste buds do a happy dance.

Ingredients

• 6 cups baby spinach leaves, thoroughly washed and dried
• 1 cup fresh strawberries, hulled and thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar, aged for depth of flavor
• 1 tbsp honey, preferably raw and unfiltered
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper
• 1/4 cup crumbled goat cheese, for garnish
• 1/4 cup toasted pecans, roughly chopped

Instructions

1. In a large salad bowl, gently toss the baby spinach leaves and sliced strawberries until evenly distributed.
2. In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, sea salt, and black pepper until the dressing is emulsified and smooth.
3. Drizzle the dressing over the spinach and strawberry mixture, using a tossing motion to lightly coat every leaf and slice without bruising the delicate ingredients.
4. Sprinkle the crumbled goat cheese and toasted pecans over the top of the salad for a creamy texture and nutty crunch.
5. Serve immediately to ensure the spinach remains crisp and the strawberries retain their vibrant color and freshness.

Perfectly balanced, this salad offers a symphony of flavors—sweet, tangy, and nutty—with a contrast of textures that’ll keep you coming back for more. Try serving it alongside grilled chicken or as a standalone star at your next picnic to really let those flavors shine.

Greek Salad with Homemade Tzatziki

Alright, let’s dive into a dish that’s as refreshing as a dip in the Aegean Sea—our Greek Salad with Homemade Tzatziki is here to rescue your taste buds from the mundane. Packed with crisp veggies, briny olives, and a creamy, garlicky tzatziki that’ll make you question every store-bought version you’ve ever had, this salad is a flavor fiesta waiting to happen.

Ingredients

• 1 large English cucumber, halved lengthwise and thinly sliced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Greek yogurt, full-fat
• 1 clove garlic, minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt

Instructions

1. In a large bowl, combine the sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
4. In a separate bowl, mix the Greek yogurt, minced garlic, fresh dill, lemon juice, and sea salt to prepare the tzatziki sauce.
5. Refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld together.
6. Serve the Greek salad chilled, topped with a generous dollop of the homemade tzatziki.

Now, the moment of truth—this salad is a symphony of textures, from the crunch of the cucumbers to the creamy tang of the tzatziki. For a show-stopping presentation, serve it in a hollowed-out watermelon or alongside grilled pita bread for dipping.

Kale Caesar Salad with Crunchy Chickpeas

Ever find yourself in a salad rut, cycling through the same old greens and dressings? Break free with this Kale Caesar Salad with Crunchy Chickpeas—a dish that’s anything but basic, packing a punch of flavor and texture that’ll make your taste buds do a happy dance.

Ingredients

• 1 bunch of Tuscan kale, stems removed and leaves thinly sliced
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of extra-virgin olive oil
• 2 tbsp of fresh lemon juice
• 1 tsp of Dijon mustard
• 2 cloves of garlic, minced
• 1/4 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1 can (15 oz) of chickpeas, drained, rinsed, and patted dry
• 1 tbsp of clarified butter
• 1/2 tsp of smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the chickpeas to perfection.
2. In a large mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper to create a vibrant Caesar dressing.
3. Add the thinly sliced kale to the bowl with the dressing. Massage the kale with your hands for about 2 minutes until it softens and absorbs the dressing, enhancing its texture and flavor.
4. Sprinkle the grated Parmesan cheese over the kale and toss gently to combine, ensuring each leaf is lightly coated with cheese.
5. Heat the clarified butter in a skillet over medium heat. Add the chickpeas and smoked paprika, stirring to coat. Cook for 5 minutes until the chickpeas start to crisp.
6. Transfer the chickpeas to a baking sheet and roast in the preheated oven for 20 minutes, shaking the pan halfway through, until golden and crunchy.
7. Top the dressed kale with the crunchy chickpeas just before serving to maintain their texture.

Vibrant and satisfying, this salad offers a delightful contrast between the creamy, garlicky kale and the smoky, crispy chickpeas. Serve it as a standout side or crown it with a poached egg for a hearty, nutrient-packed meal that’s anything but ordinary.

Asian Sesame Chicken Salad

Ever find yourself staring into the abyss of your fridge, craving something that’s both a riot of flavors and a breeze to whip up? Enter the hero of our story: a salad that’s not just a salad, but a crunchy, savory, slightly sweet symphony of Asian-inspired goodness.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 3 tbsp toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 8 cups mixed greens
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup green onions, sliced
• 2 tbsp sesame seeds, toasted

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp toasted sesame oil.
2. Add the thinly sliced chicken breasts to the skillet, cooking for 5-7 minutes until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
4. Pour the marinade over the cooked chicken, stirring to coat evenly, and simmer for 2 minutes until slightly thickened.
5. In a separate bowl, combine mayonnaise and sriracha sauce to make the dressing. Tip: Adjust the sriracha to your heat preference for a personalized kick.
6. In a large salad bowl, toss mixed greens, red cabbage, carrots, and green onions.
7. Drizzle the sriracha mayo over the salad, then top with the sesame chicken. Tip: For an extra crunch, sprinkle toasted sesame seeds right before serving.

Unbelievably easy, right? This salad is a textural dream—crispy veggies, tender chicken, and that creamy, spicy dressing tying it all together. Serve it in a hollowed-out pineapple for a tropical twist that’ll have your Instagram blowing up.

Beetroot and Goat Cheese Salad with Walnuts

Dive into a salad that’s as vibrant in flavor as it is in color, where earthy beets meet creamy goat cheese in a dance of textures and tastes that’ll make your taste buds do the tango. Perfect for those who like their greens with a side of gourmet flair and a sprinkle of crunch.

Ingredients

• 2 medium beetroots, roasted and cubed
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper, to season
• 2 cups mixed salad greens

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel and cube.
2. While the beetroots are roasting, toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let cool, then roughly chop.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
4. In a large salad bowl, combine the mixed greens, cubed beetroots, and crumbled goat cheese. Drizzle with the dressing and toss gently to coat.
5. Sprinkle the toasted walnuts over the top of the salad just before serving to maintain their crunch.

Marvel at the symphony of flavors and textures in every bite—the creamy tang of goat cheese, the earthy sweetness of beets, and the nutty crunch of walnuts. Serve this masterpiece on a chic platter for your next dinner party, or enjoy it as a luxurious lunch that proves salads are anything but boring.

Southwest Black Bean and Corn Salad

Vibrant, vivacious, and veritably packed with flavor, this salad is the answer to your ‘what should I bring to the potluck?’ prayers. It’s a fiesta in a bowl, where every bite is a celebration of textures and tastes that’ll have your taste buds doing the salsa.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup sweet corn kernels, fresh or thawed from frozen
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1/4 cup cilantro, finely chopped
• 1 avocado, diced
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the black beans, sweet corn kernels, diced red bell pepper, minced red onion, and chopped cilantro.
2. Gently fold in the diced avocado to avoid mashing it, ensuring each piece remains intact for that creamy texture.
3. In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, ground cumin, smoked paprika, and sea salt until emulsified.
4. Drizzle the dressing over the salad and toss lightly to coat all ingredients evenly, using a folding motion to maintain the integrity of the avocado pieces.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.

Perfect for those who crave a dish that’s as nutritious as it is delicious, this salad offers a delightful crunch from the vegetables, a creamy contrast from the avocado, and a zesty kick from the lime dressing. Serve it atop a bed of crisp romaine for an extra crunch or alongside grilled chicken for a protein-packed meal.

Caprese Salad with Fresh Basil and Mozzarella

Oh, the joys of summer eating! There’s nothing quite like the classic Caprese salad to make you feel like you’re dining al fresco in the Italian countryside, even if you’re just on your back porch in sweatpants. This dish is a vibrant, no-cook wonder that celebrates the holy trinity of fresh ingredients: ripe tomatoes, creamy mozzarella, and fragrant basil.

Ingredients

• 2 large, vine-ripened tomatoes, sliced 1/4-inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter, overlapping slightly for a visually appealing presentation.
2. Scatter the torn basil leaves evenly over the arranged tomato and mozzarella slices.
3. Drizzle the extra-virgin olive oil and balsamic glaze over the salad, ensuring even coverage.
4. Season the salad with flaky sea salt and freshly ground black pepper, to taste.
5. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together beautifully.

The Caprese salad is a symphony of textures and flavors, with the juicy tomatoes playing off the creamy mozzarella, all brought together by the peppery bite of fresh basil. Serve it atop a slice of crusty bread for an open-faced sandwich that screams summer.

Roasted Sweet Potato and Kale Salad

Just when you thought salads were just a bowl of greens pretending to be a meal, along comes this Roasted Sweet Potato and Kale Salad to shake things up. It’s like the superhero of salads—bold, colorful, and packed with powers to make your taste buds dance.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 cup raw pepitas
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 small shallot, finely minced

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, sea salt, black pepper, and smoked paprika until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re caramelized and fork-tender.
4. While the sweet potatoes roast, toast the pepitas in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they’re golden and puffed. Set aside to cool.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and minced shallot to create the dressing.
6. In a large serving bowl, massage the kale with a pinch of sea salt and a drizzle of the dressing to soften the leaves.
7. Add the roasted sweet potatoes and toasted pepitas to the kale. Drizzle with the remaining dressing and toss gently to combine.

This salad is a textural dream—creamy sweet potatoes, crunchy pepitas, and tender kale all mingling in a sweet and tangy dressing. Serve it as a hearty side or top with a poached egg for a brunch-worthy main.

Thai Mango Salad with Peanut Dressing

Thai Mango Salad with Peanut Dressing is the culinary equivalent of a summer fling—exciting, vibrant, and impossible to forget. This dish is a riot of colors and flavors, perfect for when you’re craving something light yet bursting with personality.

Ingredients

• 2 ripe but firm mangoes, julienned
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp smooth peanut butter
• 1 tsp ginger, freshly grated
• 1 small garlic clove, minced
• 1/2 tsp red pepper flakes

Instructions

1. In a large mixing bowl, combine the julienned mangoes, sliced red cabbage, and julienned carrots.
2. In a separate small bowl, whisk together the lime juice, fish sauce, honey, peanut butter, grated ginger, minced garlic, and red pepper flakes until smooth. Tip: For a smoother dressing, warm the peanut butter slightly before whisking.
3. Pour the dressing over the mango and vegetable mixture, tossing gently to coat everything evenly. Tip: Use your hands for tossing to prevent the delicate mango from breaking apart.
4. Sprinkle the chopped cilantro and roasted peanuts over the salad, giving it one final gentle toss to distribute. Tip: Reserve some peanuts and cilantro for garnish to add texture and visual appeal when serving.

Kick back and savor the crunch of fresh veggies against the creamy, spicy-sweet peanut dressing. Serve this salad atop a bed of lettuce for an extra crunch or alongside grilled chicken for a protein-packed meal.

Cucumber and Tomato Salad with Feta

Let’s face it, folks—when the summer heat hits like a ton of bricks, the last thing you want is to slave over a hot stove. Enter this refreshing, crunchy, and oh-so-satisfying Cucumber and Tomato Salad with Feta, your new go-to for those ‘I can’t even’ days.

Ingredients

• 2 large English cucumbers, thinly sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the thinly sliced English cucumbers and halved cherry tomatoes.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cucumber and tomato mixture, tossing gently to ensure even coating.
4. Sprinkle the crumbled feta cheese over the salad, then give it one final gentle toss to distribute the cheese without breaking it down too much.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.

Vibrant and bursting with freshness, this salad is a textural dream—crisp cucumbers, juicy tomatoes, and creamy feta dancing in harmony. Serve it atop a slice of crusty sourdough for an open-faced sandwich that’ll make your taste buds sing.

Waldorf Salad with Apples and Walnuts

Craving a dish that’s as crunchy as your aunt’s commentary at Thanksgiving? Look no further than this Waldorf Salad, a timeless classic that combines the crispness of fresh apples with the earthy richness of walnuts, all tied together with a creamy, dreamy dressing.

Ingredients

• 2 cups of crisp, organic apples (preferably Honeycrisp or Granny Smith), diced into 1/2-inch pieces
• 1 cup of raw walnuts, roughly chopped
• 1/2 cup of celery, thinly sliced on a bias
• 1/2 cup of seedless red grapes, halved
• 1/4 cup of mayonnaise
• 1/4 cup of Greek yogurt
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of honey
• 1/4 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the diced apples, chopped walnuts, sliced celery, and halved grapes.
2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, honey, sea salt, and black pepper until the dressing is smooth and homogenous.
3. Pour the dressing over the apple mixture and gently toss until all ingredients are evenly coated. Tip: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the salad a final toss to redistribute the dressing. Tip: If the salad appears dry, add a teaspoon of lemon juice or water to loosen the dressing.
5. Serve chilled on a bed of butter lettuce for an elegant presentation or enjoy it straight from the bowl for a more casual affair. Tip: For added texture and color, sprinkle with a few extra chopped walnuts and a drizzle of honey.

Absolutely delightful in its simplicity, this Waldorf Salad offers a symphony of textures—from the juicy apples to the crunchy walnuts—and a balance of sweet and tangy flavors that dance on the palate. Serve it as a refreshing side at your next brunch or pack it for a picnic to impress with minimal effort.

Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad is the kind of dish that makes you wonder why all salads can’t be this exciting. Packed with vibrant flavors and a texture that’s anything but boring, it’s a feast for the senses that’s as nutritious as it is delicious.

Ingredients

• 2 cups of organic carrots, julienned
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup of extra virgin olive oil
• 2 tbsp of freshly squeezed lemon juice
• 1 tsp of ground cumin
• 1/2 tsp of smoked paprika
• 1/4 tsp of ground cinnamon
• 1/4 cup of fresh cilantro, finely chopped
• 1/4 cup of fresh mint, finely chopped
• Sea salt, to taste

Instructions

1. In a large mixing bowl, combine the julienned carrots and chickpeas.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, smoked paprika, and ground cinnamon until well blended.
3. Pour the dressing over the carrot and chickpea mixture, tossing gently to ensure everything is evenly coated.
4. Add the finely chopped cilantro and mint to the salad, mixing lightly to distribute the herbs throughout.
5. Season with sea salt to taste, remembering that the flavors will meld and intensify as the salad sits.
6. Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to fully develop.

Great for a light lunch or as a vibrant side, this salad boasts a delightful crunch from the carrots and a creamy contrast from the chickpeas. Serve it atop a bed of greens for an extra nutrient boost or alongside grilled meats for a hearty meal.

Broccoli and Bacon Salad with Creamy Dressing

Feast your eyes on this vibrant, crunchy, and utterly irresistible dish that’s about to become your new summer obsession. Perfect for picnics, potlucks, or just pretending you’re eating healthy, this salad is a symphony of flavors and textures that’ll have you coming back for seconds (and thirds).

Ingredients

• 4 cups fresh broccoli florets, blanched and shocked
• 6 slices thick-cut applewood-smoked bacon, rendered and crumbled
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely diced red onion
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup roasted sunflower seeds

Instructions

1. In a large mixing bowl, combine the blanched broccoli florets and crumbled bacon.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, maple syrup, smoked paprika, and black pepper until smooth and emulsified.
3. Pour the dressing over the broccoli and bacon, tossing gently to ensure every floret is luxuriously coated.
4. Fold in the diced red onion and grated cheddar cheese with a spatula, being careful not to overmix.
5. Sprinkle the roasted sunflower seeds on top for a delightful crunch.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

The result? A salad that’s creamy, crunchy, and packed with smoky, tangy, and slightly sweet flavors. Serve it in a hollowed-out bread bowl for a show-stopping presentation that’ll have everyone asking for the recipe.

Pear and Blue Cheese Salad with Candied Pecans

Just when you thought salads were just a sidekick to your main dish, this Pear and Blue Cheese Salad with Candied Pecans waltzes in, stealing the spotlight with its bold flavors and irresistible crunch.

Ingredients

• 2 ripe Bartlett pears, thinly sliced
• 4 oz crumbled blue cheese
• 1 cup candied pecans
• 6 cups mixed baby greens
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large salad bowl, combine the mixed baby greens and thinly sliced Bartlett pears.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat the greens and pears evenly.
4. Sprinkle the crumbled blue cheese and candied pecans over the top of the salad.
5. Serve immediately to ensure the pecans retain their delightful crunch and the pears their crisp texture.

So there you have it—a salad that’s a symphony of textures, from the creamy blue cheese to the juicy pears and the sweet, crunchy pecans. Try serving it on a chic slate board for that Instagram-worthy presentation, or simply enjoy it straight from the bowl—no judgment here.

Mexican Street Corn Salad

Craving a fiesta in your mouth? This Mexican Street Corn Salad is like a party on a plate, blending smoky, creamy, and zesty flavors that’ll have your taste buds doing the salsa. Perfect for those who love a little adventure in their salad bowl!

Ingredients

• 4 ears of fresh corn, husks removed
• 2 tablespoons clarified butter
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup finely chopped cilantro
• 1/4 cup crumbled cotija cheese
• 1 lime, juiced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush the ears of corn with clarified butter, coating evenly for a golden char.
3. Grill the corn, turning occasionally, until kernels are charred in spots, about 10 minutes. Tip: Listen for a slight sizzle to know it’s cooking perfectly.
4. Allow the corn to cool slightly, then carefully cut the kernels off the cob into a large mixing bowl.
5. In a separate bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, sea salt, and black pepper until smooth.
6. Pour the dressing over the corn, adding cilantro and cotija cheese, then toss gently to combine. Tip: For maximum flavor, let the salad sit for 10 minutes before serving.
7. Serve the salad chilled or at room temperature, garnished with extra cotija and cilantro if desired. Tip: For a smoky twist, add a pinch of extra smoked paprika on top.

Zesty, creamy, and with just the right amount of crunch, this salad is a showstopper. Try serving it in mini tortilla cups for a playful appetizer that’s sure to impress!

Lentil and Feta Salad with Lemon Dressing

Unbelievably easy yet sophisticated, this lentil and feta salad with lemon dressing is the culinary equivalent of throwing on a chic outfit with zero effort. Perfect for those days when you want to impress without the stress, it’s a vibrant medley of textures and flavors that’ll make your taste buds dance.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine the French green lentils, water, and sea salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes until lentils are tender but not mushy. Tip: Avoid stirring the lentils too much to prevent them from breaking apart.
2. While the lentils cook, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey, and freshly ground black pepper in a small bowl to create the dressing. Set aside.
3. Once the lentils are cooked, drain any excess water and let them cool for 5 minutes. Transfer to a large mixing bowl.
4. Add the cherry tomatoes, English cucumber, red onion, crumbled feta cheese, and fresh parsley to the bowl with the lentils.
5. Pour the dressing over the salad and gently toss to combine all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
6. Serve the salad at room temperature for the best flavor and texture. Tip: For an extra crunch, sprinkle with toasted pine nuts or walnuts before serving.

Crunchy, creamy, and bursting with zesty lemon flavor, this salad is a textural dream. Serve it atop a bed of arugula for a peppery contrast or alongside grilled chicken for a protein-packed meal.

Watermelon and Feta Salad with Mint

Daring to defy the mundane, this Watermelon and Feta Salad with Mint is your ticket to a refreshing escapade on a plate. Perfect for those scorching summer days when you’d rather be poolside than in the kitchen, this dish is a vibrant symphony of sweet, salty, and fresh flavors that’ll make your taste buds do a happy dance.

Ingredients

• 4 cups seedless watermelon, cubed (about 1 inch)
• 1 cup feta cheese, crumbled (preferably block feta for better texture)
• 1/4 cup fresh mint leaves, thinly sliced (chiffonade)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the cubed watermelon and crumbled feta cheese, taking care not to mash the watermelon.
2. Drizzle the extra virgin olive oil and balsamic glaze over the watermelon and feta mixture, using a spoon to lightly toss and coat the ingredients evenly.
3. Sprinkle the thinly sliced mint leaves, flaky sea salt, and freshly ground black pepper over the salad, giving it one final gentle toss to distribute the flavors.
4. Transfer the salad to a serving platter, arranging the ingredients so the vibrant colors are displayed appealingly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together slightly.

Lusciously juicy with a delightful crunch from the watermelon, this salad is a textural dream paired with the creamy saltiness of the feta. Serve it on a chilled platter for an extra refreshing touch, or alongside grilled meats for a contrast that’s nothing short of magical.

Roasted Beet and Arugula Salad with Citrus Dressing

Hold onto your hats, salad skeptics, because this Roasted Beet and Arugula Salad with Citrus Dressing is about to turn your world upside down. Packed with vibrant colors and a punchy flavor profile, it’s the dish that’ll make you forget you’re even eating your veggies.

Ingredients

• 2 medium red beets, peeled and cubed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 4 cups baby arugula, washed and dried
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 1 orange, juiced and zested
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the cubed beets with 1 tbsp olive oil and 1/2 tsp sea salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the beets for 25-30 minutes, stirring once halfway through, until they’re tender and caramelized at the edges. Tip: The smaller the cubes, the quicker they’ll cook.
4. While the beets roast, whisk together the orange juice, zest, honey, and Dijon mustard in a small bowl. Slowly drizzle in 1/4 cup olive oil, whisking constantly, until the dressing is emulsified. Season with salt and pepper to taste.
5. In a large bowl, combine the arugula, roasted beets, goat cheese, and toasted walnuts. Tip: Adding the beets while they’re still warm will slightly wilt the arugula, adding a lovely texture contrast.
6. Drizzle the salad with the citrus dressing and toss gently to combine. Tip: Start with half the dressing and add more as needed to avoid overdressing the salad.

Unleash this salad onto your table and watch as the earthy sweetness of the beets, the peppery arugula, and the tangy citrus dressing come together in a symphony of flavors. Serve it as a bold starter or pair it with grilled chicken for a meal that’s anything but ordinary.

Shrimp and Avocado Salad with Lime Dressing

Exciting news for your taste buds: we’re diving fork-first into a dish that’s as refreshing as a poolside margarita but with none of the next-day regrets. This shrimp and avocado salad with lime dressing is the culinary equivalent of a summer fling—light, zesty, and utterly unforgettable.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime zest
• 3 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil, lime zest, lime juice, honey, sea salt, and black pepper to create the dressing. Set aside.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Tip: Avoid overcrowding the shrimp to ensure even cooking.
3. Transfer the cooked shrimp to a plate and let them cool to room temperature, about 5 minutes.
4. In a large serving bowl, combine the diced avocados, chopped cilantro, and sliced red onion. Gently toss to mix.
5. Add the cooled shrimp to the avocado mixture. Drizzle the lime dressing over the top and toss gently to coat. Tip: Use a rubber spatula to fold the ingredients together to keep the avocado pieces intact.
6. Chill the salad in the refrigerator for 10 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, serve with a side of toasted whole-grain bread.

So, what’s the verdict? This salad is a symphony of textures—creamy avocado, succulent shrimp, and a dressing that packs a punch. Serve it in a hollowed-out pineapple for a tropical twist that’ll have your guests snapping pics before they take a bite.

Conclusion

Feast your eyes on these 20 delicious and healthy salad recipes that promise to bring both flavor and nutrition to your table. Whether you’re looking for a quick lunch or a vibrant side dish, there’s something here for every taste. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!

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