15 BEST HEALTHY AND EASY SALAD RECIPES

Easy, fresh, and healthy salad recipes that can be on your dinner table in no time!

With a birthday that just passed and my slowing metabolism, I’m finding that I can’t burn off a cheeseburger as quickly as I did 10 years ago. But thankfully enough, these hearty salads come in super handy at times like these. Best of all, they’re all so quick and easy to whip up!

1. BBQ Chicken Salad –

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This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family.

Now this BBQ chicken salad has been on my bucket list for years. It’s one of my favorite salads to order when eating out but it also gets to be so expensive! After all, who wants to spend $15 on a salad for lunch?

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips

DIRECTIONS:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  4. Serve immediately, topped with tortilla strips.

2. Harvest Cobb Salad –

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The perfect fall salad with the creamiest poppyseed salad dressing. So good, you’ll want to make this all year long.

From the crisp bacon to the fall apples and pears along with the crunchy pecans drizzled in an oh-so-creamy poppy seed dressing, you’ll want to make this salad all year long!

INGREDIENTS:

  • 4 slices bacon, diced
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • 1/2 cup Fisher Nuts Pecan Halves
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese

FOR THE POPPY SEED DRESSING

  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds

DIRECTIONS:

  1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  5. Serve immediately with poppy seed dressing.

3. Bacon and Avocado Macaroni Salad –

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Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing

This simple macaroni salad of just three main ingredients comes together so beautifully as they get tossed in an incredibly creamy lemon-thyme dressing. It has such a wonderful burst of fresh flavors with just enough savoriness from the fatty, crisp, salty bacon. It’s become my most favorite summer picnic recipes yet!

INGREDIENTS:

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish

FOR THE LEMON THYME DRESSING

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

DIRECTIONS:

  1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
  5. Serve immediately, garnished with thyme.

4. Whole Food’s California Quinoa Salad –

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A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version.

INGREDIENTS:

  • 1 cup quinoa
  • 1/4 cup balsamic vinegar
  • Zest of 2 limes
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 cup shelled edamame
  • 1/3 cup chopped red onion
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
  3. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
  4. Serve immediately.

5. Asian-Style Cobb Salad –

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This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette. 

So what’s the verdict? Well, remember how Jason loved the tofu lettuce wraps I posted last week? He pretty much had the same reaction with this salad, which definitely has me freaking out a bit since Jason has never even touched a salad in the 4 years that we’ve been together.

INGREDIENTS:

  • 5 cups chopped romaine lettuce
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
  • 1/3 cup shredded chicken
  • 1/3 cup grated carrots
  • 1 avocado, halved, seeded, peeled and diced
  • 2 hard-boiled eggs, diced
  • 1/4 cup sliced green onions

FOR THE SESAME VINAIGRETTE

  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce

DIRECTIONS:

  1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  2. To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
  3. Serve immediately with sesame vinaigrette.

6. Greek Salad –

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This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette.

Nothing! Absolutely nothing went wrong. In fact, this has ironically become one of my favorite salads! It really doesn’t take much to put together and with a tangy, sweet lemon vinaigrette, it’s absolute perfection.

INGREDIENTS:

  • 5 cups chopped romaine lettuce
  • 1 small red onion, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup crumbled goat cheese
  • Freshly ground black pepper, to taste

FOR THE LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
  2. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.
  3. Serve immediately.

7. Quinoa Fruit Salad –

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This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint.

So while the sweltering heat wave is still happening, I try my best to keep the oven off. That’s where this fruit salad comes in. With a simple tart lemon vinaigrette, this quinoa-packed fruit salad comes together in just 10 minutes without turning on the stove. It’s a protein-packed salad that’s also so incredibly refreshing and so nutritious. It’s just what you need to keep cool during this summer heat!

INGREDIENTS:

  • 2 cups cooked quinoa
  • 1 mango, peeled and diced
  • 1 cup strawberries, quartered
  • 1/2 cup blueberries
  • 2 tablespoons pine nuts
  • Chopped mint leaves, for garnish

FOR THE LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.
  2. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.
  3. Serve immediately, garnished with mint leaves.

8. Taco Salad –

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All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette.

Now today’s salad is a twist on my favorite Mexican dish – a taco salad! On a bed of crisp, romaine lettuce, this salad is loaded with crumbled chorizo, tomatoes, corn, beans, avocado, cilantro and a refreshing lime vinaigrette garnished with crunchy tortilla strips. Now if all salads tasted like this, I’m sure I could eat a salad everyday!

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 ounces Mexican chorizo, casing removed
  • 5 cups chopped romaine lettuce
  • 1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 1 roma tomato, diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup shredded cheddar cheese, for garnish
  • 1/4 cup tortilla strips, for garnish

FOR THE LIME VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lime
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons sugar, or more to taste

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
  3. To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  4. Serve immediately, garnished with cheese and tortilla strips, if desired.

9. Chinese Chicken Salad –



Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier. 

Best of all, this homemade version is so easy and much healthier than the restaurant. You can also add more vegetables to your liking, or omit as needed to fit your taste buds. Either way, you’ll never have to order this out again!

INGREDIENTS:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/3 cup grated carrots
  • 1/4 cup shelled edamame
  • 1 green onion, thinly sliced
  • 1/4 cup chow mein noodles, for serving
  • 1/4 cup sliced almonds, for serving

FOR THE SESAME VINAIGRETTE

  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  3. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
  4. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
  6. Serve immediately, topped with chow mein noodles and almonds, if desired.

10. Kale Salad with Meyer Lemon Vinaigrette –

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Perfect as a light lunch or even a meatless Monday dinner option.

But with all that meat, there has to be a bit of a balance so today, I bring you a kale salad, chockfull of avocado, quinoa, pomegranate seeds, pecans, and crumbly goat cheese tossed in a Meyer lemon vinaigrette. It’s perfect as a light lunch or even a meatless Monday dinner option.

INGREDIENTS:

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese

FOR THE MEYER LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  3. Serve immediately.

11. Asian Quinoa Salad –

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A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies.

So here’s my go-to clean eating meal before the big day: a bowl of Asian-style quinoa dressed in a sweet and tangy sesame vinaigrette loaded with all sorts of veggie goodness – shredded cabbage, avocado, bell pepper, carrots, corn and green onion – but feel free to add in your favorite kinds of veggies. If you need more protein, you can also add in tofu or shredded chicken breast. And you can’t forget about those crispy noodles for that added crunch. I cheat a little bit and always add a little extra in my bowl!

INGREDIENTS:

  • 1/2 cup quinoa
  • 1/4 cup shredded red cabbage
  • 1/4 cup diced red bell pepper
  • 1/4 cup grated carrots
  • 1/4 cup corn kernels
  • 1 green onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup chow mein noodles, for serving

FOR THE SESAME VINAIGRETTE

  • 6 tablespoons rice vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon grated ginger

DIRECTIONS:

  1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  2. In a medium saucepan, cook quinoa according to package instructions.
  3. In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
  4. Serve immediately, topped with chow mein noodles, if desired.

12. Shrimp Cobb Salad –

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A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette.

Now if all salads were like this, I’d have no problem eating one of these every single day until Cabo.

INGREDIENTS:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Emeril’s Essence Creole Seasoning
  • 4 slices bacon, diced
  • 2 large eggs
  • 5 cups chopped romaine lettuce
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup canned corn kernels, drained
  • 1/2 cup crumbled goat cheese

FOR THE CILANTRO LIME VINAIGRETTE

  • 1 cup loosely packed cilantro, stems removed
  • Juice of 1 lime
  • 1 jalapeño, optional
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar

DIRECTIONS:

  1. To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
  7. Serve immediately with cilantro lime vinaigrette.

13. Caprese Avocado Salad –

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A refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction.

this salad has quickly become a favorite of mine, loaded with crisp romaine lettuce, cherry tomatoes, ovoline mozzarella, basil and fresh avocado tossed in a homemade balsamic reduction. You can alternatively use a balsamic vinaigrette as well – either way, balsamic vinegar pairs very well with this salad. Just don’t double up on those mozzarella balls like I did – they’re completely addictive once they’re tossed in the dressing!

INGREDIENTS:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 6 ounces ovaline fresh mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup basil leaves, chiffonade

DIRECTIONS:

  1. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  2. Heat olive oil in a medium skillet over medium high heat.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
  5. Serve immediately.

14. BLT Chopped Salad –

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All the goodness of a BLT in a healthy salad form with a refreshing lime vinaigrette.

Either way, if all salads were like this, I’m sure I could eat a BLT chopped salad everyday for the rest of my life. From the crisp bacon to the gorgeous cherry medley tomatoes, fresh avocado, and sweet corn kernels on a bed of crisp romaine lettuce, this salad is absolute perfection. And with a drizzle of that tangy, sweet lime vinaigrette, you’ll really want to have this every. single. day.

INGREDIENTS:

  • 4 slices bacon, diced
  • 4 cups chopped romaine lettuce
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/4 cup crumbled goat cheese

FOR THE LIME VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lime
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons sugar, or more to taste

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.
  4. Serve immediately.

15. Southwestern Chopped Salad with Cilantro Lime Dressing –

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A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing.

You can definitely adjust the amount of olive oil for a a thinner dressing. I didn’t want mine too thick so that’s what the recipe here reflects. Either way, this goes so perfectly in this tex-mex style salad loaded with corn, beans, tomatoes, avocado and tortilla strips. It’s quickly become a favorite of ours, and we’ve had it almost every day this week!

INGREDIENTS:

  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup tortilla strips, for garnish

FOR THE CILANTRO LIME DRESSING

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar

DIRECTIONS:

  1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  3. Serve immediately, garnished with tortillas trips, if desired.

Source: damndelicious.net