Top 25 Healthy And Tasty Salad Recipes

Making the slightest change in your daily stressful lifestyle benefits you greatly. For example, if you use green leafy vegetables in your daily diet, there are many benefits to your health. But usually, green leafy vegetables are not eaten by you. That is why we have discovered the option Salad. Recently, salads have been introduced in every hotel along with the main course and with a prescription starter. Most of the time we waste it, not eating it. But that won’t work. If you want to stay healthy, you won’t have to skip the salad in your daily meal. Salad is a recipe that we can make in 5 minutes. These top 25 healthy and tasty salad recipes may help you to make salads in a quick way.

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There have been a lot of variations in salads lately. For example, we can make fruit salad, dried fruit salad, sprouted salad and/or modeled lettuce salad. You can make a salad using whatever combination you like.

Outside of countries like Australia and the United States, salad is the first place in the dining area. Often they eat only salads as a meal. In India, too, people have started to prefer salads.

Here are four health reasons to achieve for a salad today:

1. Eat Salads for the Fiber

It’s hard to believe that one thing we won’t even digest is often thus smart for us! Eating a high-fiber diet can help lower cholesterol levels and prevent constipation.

2. Eat Salads for the Health advantages of Fruits and Vegetables

If you often eat green salads, you’ll likely have higher blood levels of a host of powerful antioxidants (vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene,) especially if your salad includes some raw vegetables. Antioxidants are substances that facilitate defend the body from damage caused by harmful molecules referred to as free radicals.

3. One should eat Salads to reduce the calories and increase satisfaction

If you want to achieve the goal like make a weight loss then you first may require to start having salads with your meal or during breakfast. Researchers have found that having low-calorie foods like a green salad of 150 calories or less may reduce the total number of fats and make you feel like energizing the whole day.

4. Eat Salads to Get Smart Fats

Eating a little good fat (like the monounsaturated fat found in olive oil, avocado, and nuts) with your vegetables appears to help your body absorb protective phytochemicals, like lycopene from tomatoes and lutein from dark green vegetables. The avocado-eaters absorbed eight times more alpha-carotene and more than 13 times more beta-carotene (both of which are thought to help protect against cancer and heart disease) than the group eating salads without avocado.

Let us see some new top 25 healthy and tasty salad recipes to make your family healthy and fit.

1. Strawberry Avocado Spinach Salad With Poppyseed Dressing salad recipes

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This delicious Strawberry Avocado Spinach salad is fast and simple to create, full of great fresh flavors, and tossed with a simple poppyseed dressing. Drizzle everything with a simple homemade poppyseed dressing (see below), and then give everything a good toss. Then inside minutes, this bright and beautiful spring salad will be yours to share and enjoy!

It’s sweet, it’s creamy, it’s crunchy, it’s tangy — it’s basically everything you can ask for in a good salad if you ask me. 😉

Feel free to add in some grilled chicken or another protein if you’d like. Or if you’d like to make it a little heartier, I also love tossing in some chilled cooked farro or quinoa too. However you make it, I hope you enjoy it!


Salad ingredients:

•           6 cups fresh baby spinach

•           1-pint strawberries, hulled and sliced

•           1 Avacado which should be peeled, pitted and diced.

•           4 ounces crumbled gorgonzola or blue cheese

•           1/4 cup sliced almonds, toasted

•           half a small red onion, thinly sliced

•           1 batch poppyseed dressing (recipe below)

Poppyseed dressing ingredients:

•           1/3 cup of Avacado oil or any available olive oil

•           3 Tablespoons apple cider vinegar

•           2 tablespoons honey

•           1 tablespoon poppy seeds

•           pinch of ground dry mustard (optional)

•           salt and pepper


To make the salad:

  • Toss all ingredients together with your desired amount of dressing until combined.   Serve immediately.
  • Whisk all ingredients together until combined. Finally, add a pinch of salt and pepper for increasing more taste.

2. Taco salad recipe

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All the flavors of a taco in a very healthy salad with a refreshing, tangy lime vinaigrette! Taco salad is a Mexican recipe which includes the flavors like 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. This is a healthy and delicious recipe that could be weighted approximately as equal to your meal.


  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 non-stick pan over a medium-high flame. 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 mix. Stir in avocado.
  4. Serve immediately, garnished with cheese and tortilla strips, if desired.

3. Chopped salad recipe

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The beauty of this salad is that it’s so simple, but still so tasty. A tangy dressing featuring Dijon mustard and red wine vinegar brings the whole bowl together. A tangy red wine vinaigrette takes this salad to the next level.

This super contemporary salad could be a good side dish for summer.


1/4 c. olive oil

2 tbsp. red wine vinegar

1 tbsp. Dijon mustard

Kosher salt and freshly ground black pepper 2

romaine hearts, chopped 2

Persian cucumbers, chopped 1

small fennel bulb, chopped, plus 1/4 cup fronds 1/4

small red onion, chopped 1

(15-ounce) can chickpeas, rinsed 1 c.

fresh flat-leaf parsley leaves 1 c.

fresh basil leaves, torn

Directions :

  1. Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.

 4. White Bean and Peppadew salad recipe

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We recommend preparing this salad as a topping for Grilled Sausages. Of course, it’s also delicious when enjoyed as a side dish all on its own. Pickled peppers add a zesty bite to this mix.


1 (15-ounce) can rinse white beans

1/4 c. fresh flat-leaf parsley, chopped

6 Peppadew peppers, chopped

2 scallions, thinly sliced

2 tbsp. olive oil

1 tbsp. red wine vinegar

Kosher salt and black pepper


  1. Toss together beans parsley, peppers, scallions, olive oil, red wine vinegar, and kosher salt and black pepper in a bowl.
  2. This recipe can be made ahead and chilled up to 6 hours. Add parsley just before serving.

5. Asian-style cobb salad recipe

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


•           5 cups chopped romaine lettuce

•           1 (11-ounce) can mandarin oranges in a 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 and 2 tablespoon rice wine vinegar

•           1 clove garlic, pressed

•           1 tablespoon sesame oil

•           1 tablespoon sugar

•           1 teaspoon freshly grated ginger

•           1 teaspoon soy sauce


  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. Whole food’s California quinoa salad recipe

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This recipe is specially made in California which contains whole grains and many healthy contents. This is a most authentic Californian recipe. A healthy, nutritive copycat recipe that you just will build right at home, loaded with sweet mango, bell peppers, edamame, and coconut!

There are also tons of other fun goodies in this salad – from the raisins to the edamame and the tangy balsamic-lime dressing. Yes, it’s definitely a party flavor with every bite! Plus, this is incredibly healthy and nutritious, and certainly bikini-friendly. You can’t beat that!


•           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


  1. Add 2 cups of water in a large saucepan and cook quinoa according to package instructions. Then keep it 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


7. Greek salad recipe

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This healthy Greek salad is really easy to cook, and it’s absolutely amazing when tossed in a light and refreshing lemon vinaigrette!


•           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 and a half tablespoon Imperial Sugar (Extra Fine    Granulated Sugar)


  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 mix.
  3. Serve immediately.

8. Quinoa fruit salad recipe

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This quinoa salad recipe is a fulled of protein and brightened up with fresh mangos, strawberries, and blueberries. The salad recipe is well balanced with a tart vinaigrette and refreshing mint!

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!


•           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


  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 a lemon vinaigrette.
  3. Serve immediately, garnished with mint leaves.

9. Chinese chicken salad recipe

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This is a high protein Chinese chicken salad recipe which you can make at home with a million times tastier than Restaurants. This is a one delicious Chinese salad recipe that makes you full of the stomach after having it. It is equal to a complete meal.


•           2 boneless, skinless chicken breasts

•           4 cups chopped romaine lettuce

•           1 teaspoon sesame oil

•           1/4 teaspoon white pepper

•           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 and 2 tablespoon rice wine vinegar

•           1 clove garlic, pressed

•           1 tablespoon sesame oil

•           1 tablespoon sugar

•           1 teaspoon freshly grated ginger

•           1 teaspoon soy sauce


  1. Preheat oven to 350 degrees F.
  2. The recipe for making vinaigrette is to whisk rice wine vinegar, garlic, sesame oil, sugar, ginger, and soy sauce together in a small bowl and keep it aside.
  3. Then combine chicken, soy sauce, sesame oil, and white pepper in a gallon size Ziploc bag or large bowl. Marinate it for at least 30 minutes and turning the bag occasionally.
  4. Then add chicken to it and marinade to a baking dish. Place into oven and bake till done through and juices run clear regarding 13-15 minutes. Let cool before dicing into bite-size pieces.
  5. To give the final touch to the salad place Romain lettuce in a large bowl and then add red cabbage, carrots, edamame, green onions, and chicken. Pour sesame sauce vinaigrette on high of the salad and gently toss to mix.
  6. Serve immediately, topped with chow mein noodles and almonds, if desired.

10. Shrimp Cobb Salad With Cilantro Lime Vinaigrette

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This is a nan-vegetarian salad recipe that contains lots of proteins, nutrients, and minerals. A light, filling salad loaded with roast shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette!


•           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

•           Required ground black pepper and Kosher salt to taste.

•           2 tablespoons olive oil

•           2 tablespoons apple cider vinegar


  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 oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast simply till pink, firm and cooked through, about 4-5 minutes; set aside.
  4. Heat a large skillet over medium-high heat. Add bacon and cook till brown and crisp, 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. Then boil for one minute until it will not cook. Cover eggs with a tight lid and take away from heat; put aside for 8-10 minutes. Then drain all extra water and let it cool before peeling and dicing / chopping.
  6. To prepare the salad place Romain lettuce in a large bowl and top it with arranged rows of shrimps, eggs, bacon, corn, and goat cheese.
  7. Serve immediately with cilantro lime vinaigrette.

11. Tossed Salad With Green Goddess Dressing

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This summer salad options a delicious dressing stuffed with fresh herbs.


1 ripe avocado

1/4 c. fresh flat-leaf parsley

3 tbsp. fresh tarragon

1 tsp. lemon zest, plus 3 tablespoons lemon juice

3 tbsp. olive oil

1 small clove garlic

2 anchovy fillets

1 (.75-ounce) bunch fresh chives, divided

Required freshly ground black pepper and Kosher salt

3 heads little gem lettuce or 1 small head green leaf lettuce, torn

3 Persian cucumbers or 1 English cucumber, sliced

3 large tomatoes, cut into wedges

Directions :

  1. Puree avocado, parsley, tarragon, lemon zest and juice, oil, garlic, anchovies, and 1/4 cup chives in a blender. Season with salt and pepper. Thin with additional lemon juice or water if needed.
  2. Cut remaining chives into 1/2-inch pieces. Toss together lettuce and half of the dressing; arrange on a platter. Top with cucumbers, tomatoes, and remaining chives. Drizzle with remaining dressing. Season with pepper.

12. Mozzarella And Heirloom Tomato Salad

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Juicy ripe nectaplums and buckled Heirloom tomatoes are the base for this salad. However, it will add more flavors with the help of some mini mozzarella balls, purple basil and red onions whereas everything needs to be tossed in a balsamic and olive oil dressing.

I’m all over sweet and savory fruit salads in the summer because sometimes green leaves can become a little old-school after a while. Let’s back up and talk nectaplums. A cross-breed between the nectarine and plum that is juicy and deep red this fruit produces like crazy per annum on behalf of me from our tree.

Heirloom tomatoes are always fun to use because of the weird shapes you can find, but once you taste a regular tomato against an heirloom you’ll notice the difference right off the bat. If you create this salad, replacing the purple basil for everyday green shouldn’t be a difficulty, and if you can’t realize nectaplums use peaches however attempt to follow the heirloom tomato because of that awesome flavor!


•           For The Dressing!

•           6 tablespoons olive oil

•           2 tablespoons balsamic vinegar

•           1/2 teaspoon dried basil leaves

•           For The Salad!

•           2 1/2- 3 cups sliced wedges of nectaplums

•           8-ounce mini fresh mozzarella balls

•           1/2 red onion thinly sliced

•           1 pound mixed heirloom tomatoes

•           1/3 cup fresh purple basil

•           Sea salt and cracked black pepper


  1. Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
  2. In a large bowl add the nectaplum slices, mozzarella, and red onion.
  3. Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds.
  4. Roughly chop the basil and add to the bowl along with the tomatoes.
  5. Season with salt and pepper.
  6. Drizzle the dressing over the salad and toss gently making sure everything is well coated.
  7. Taste and season again if you think it needs it.
  8. Garnish with more fresh basil and serve on a platter.

13. Zucchini And Fresh Corn Salad With Lemon-Basil Vinaigrette

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This salad recipe is a no-cook raw recipe that gets in spunk from a garlic-flavored lemon-basil vinaigrette and chunks of goat cheese that will lightly marinate with thin squash peels and freshly shucked corn kernels.

We took yellow squash and zucchini and shaved them into delicate ribbons with a simple vegetable peeler. I suggest you cut the ends of the zucchini off first, then gently peel lengthwise until you hit the seeds and middle, which will become thin and watery. When you’re done, the middle should be in a stout, squared column that you can toss in the compost or garbage.

Next, I cut sweet, plump bi-color corn kernels right off the cob, and add them to the bed of squash. The simple however completely tasty sauce vinaigrette involves garlic, fragrant basil and a bowl of lemons.

This is where we get our spunk, with a bit of Dijon added in. The beauty of this dressing is it gently marinades and totally flavors the raw ingredients.


•           1 small or medium zucchini

•           1 small or medium yellow squash

•           1 ear of corn shucked and cleaned, with the kernels, cut off the cob

•           1-ounce goat cheese

•           Lemon-Basil Vinaigrette recipe below

•           Red pepper flakes

•           Kosher salt and freshly ground black pepper

•           A few leaves of fresh torn basil

•           *optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

•           1/2 cup good olive oil

•           3 tablespoons fresh lemon juice

•           1 tablespoon fresh basil chopped

•           1 teaspoon Dijon mustard

•           1 clove minced fresh garlic

•           Required freshly ground black pepper and Kosher salt to taste

Instructions :

  1. For the Salad
  2. With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you’ll know when you get to it because the squash will get too thin and watery.) Place the ribbons in a good-sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with recently torn basil.

For the Lemon-Basil Vinaigrette :

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You’ll have vinaigrette leftover to use on other salads, or make this one again!

14. Grilled Chicken Mango Salad

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This is one of the delicious salad recipes which can be prepared with grilled chicken and yummy mangoes with cilantro dressing including cucumbers, peppers, and avocado. Best summer salad ever!

And this grilled chicken mango salad with an amazing salad dressing is just the thing to keep me going. Because it’s not a lightweight, this salad. It’s full of most that you just are actually full halfway through the meal.

But it doesn’t keep you feeling heavy either, which is what I hate about big meals. They should keep you feeling full but still, let you feel like you haven’t overeaten. This grilled chicken mango salad goes to make you’re feeling good.

Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!


for the grilled chicken

•           1 tablespoon Olive Oil

•           6 Chicken Thighs, skinless and boneless

•           1/2 cup Mango Cilantro Dressing

For the salad

•           5 cups Lettuce, roughly chopped

•           2 Cucumbers, diced

•           1 Bell Pepper, sliced thinly

•           1 ripe avocado, sliced or cubed

•           1/2 cup Cilantro, roughly chopped

•           1/2 cup Mango Cilantro Salad Dressing

Instructions :

  1. Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
  2. Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
  3. To prepare the salad to add lettuce leaves, cucumbers, Avacado, bell pepper, cilantro and grilled chicken in a large bowl. Pour the dressing on high and toss to combine. Serve immediately or the salad will get soggy.          

Notes :

  • From my point of view, half a cup of dressing for this salad size is enough however, you can adjust the amount of dressing as per your choice.
  • If you found the salad dressing is too much thick then simply add one or two tablespoons of water to it and shake well to make it thin.
  • If serving the salad later, add the dressing just before serving or the salad will become soggy If you want to serve the salad later, then add the dressing.

15. Charred Corn Salad

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The secret’s out: This simple corn salad is really simply another excuse to eat queso.

Ingredients :

  • 1/2 small red onion, finely chopped
  • 1 red chili, seeded and chopped
  • 1 red chili, seeded and chopped
  • 1/4 c. fresh lime juice
  • 1 tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 ears fresh corn, shucked
  • 3/4 c. fresh cilantro, chopped
  • 4 oz. queso fresco, crumbled (about 1 cup)

Directions :

  1. Heat grill to medium. Toss along purple onion, chili, lime juice, and oil in a bowl.

Season with salt and pepper.

  • Grill corn, turning occasionally, until charred, 10 to 12 minutes. Let cool, then cut corn from cobs. Add to onion mixture and toss to combine. Fold in cilantro and queso fresco.

16. Southwestern Chopped Salad with Cilantro Lime Dressing

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A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!

You can definitely adjust the amount of olive oil for a thinner dressing to this salad recipe. 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!


•           5 cups chopped romaine lettuce

•           1/2 cup cherry tomatoes, halved

•           1/2 cup canned corn kernels, drained

•           1/2 cup drained and rinsed canned black beans

•           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


  1. To prepare the dressing of cilantro-lime combine cilantro, Greek Yogurt, lime juice, garlic 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 prepare this salad use romaine lettuce to place in a large bowl and top with tomatoes, black beans, corn, and cilantro. Pour the dressing on high of the salad and gently toss to mix. Stir in avocado.
  3. Serve immediately, garnished with tortillas strips, if desired.

17. Asparagus, Snap Pea, and Radish Salad

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Naturally sweetened with honey and sprinkled with feta cheese, this salad recipe is sure to please everyone’s pallet. This springy side salad is full of healthy greens and cheese.

Ingredients :

  • 2 lb. asparagus, trimmed and cut into 2-inch pieces
  • 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
  • 3 tbsp. plus 1 teaspoon olive oil, divided
  • Three tsp. fresh thyme leaves, divided
  • Three tsp. pure honey, divided
  • 1 (8-ounce) block feta cheese
  • 8 oz. snap peas, sliced
  • 1 bunch radishes, sliced
  • Kosher salt
  • Freshly ground black pepper

Directions :

  1. Heat oven to 425°F.Boil the large pot of salted water. Cook asparagus, in batches, until crisp-tender, 3 to 4 minutes. Run batches under cold water to cool; pat dry.
  2. Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
  3. Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
  4. Toss together snap peas, radishes, cooked asparagus, and vinaigrette. Serve immediately topped with warm feta.

18. Honey Mustard Chicken Salad With Bacon & Avocado

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I am damn sure this best honey mustard chicken salad recipe tried and remade again and again by you after reading its recipe. The best honey mustard dressing is right here! Not only does it double as the dressing and marinade, but it also creates the most deliciously crispy, golden edges on the chicken, giving us even more flavor! May the mustard gods help me! So creamy and sweet and tangy… the perfect balance all in one!

In less than 15 minutes you have caramelized and tender honey mustard chicken thighs. If you don’t have time to marinade them for the suggested couple of hours, it’s absolutely fine to cook them right away. You use a grill or sear them in a skillet. The choice is yours!

Wash and prepare your salad vegetables whereas your chicken is sizzling away on the pan, smelling those incredible smells flooding your kitchen. Watching the sauce bubbling and thickening around each thigh while coating them in a beautiful syrup is my absolute favorite part.

To make up the veg part in this recipe, use the following:

•           Romaine lettuce (or Cos if in Australia)

•           Avocado slices

•           Grape or cherry tomatoes

•           Red onion slices

•           Corn kernels (fresh, frozen and thawed or tinned) optional salad additions

•           Crispy bacon

•           Boiled egg slices

•           Croutons, Arugula, and Asparagus spears



Dressing / Marinade:

•           1/3 cup honey

•           3 tablespoons whole-grain mustard

•           2 tablespoons smooth and mild Dijon mustard

•           2 tablespoons olive oil

•           1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL — to cut through the sweetness)

•           1 teaspoon minced garlic

•           Salt to season

•           4 skinless and boneless chicken thighs or chicken breasts

For Salad:

•           Required 1/4 cup of diced/sliced bacon with trimmed and rind fat.

•           four measuring cups Romaine lettuce leaves washed

•           1 cup sliced grape or cherry tomatoes

•           1 large avocado, pitted and sliced

•           1/4 cup corn kernels

•           1/4 of red onion, sliced

Instructions :

  1. Whisk marinade/dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.  Refrigerate the rest of the marinade to use as a dressing later! Refrigerate the reserved untouched marinade to use as a dressing.
  2. Finally, heat a non-stick pan or grill pan over a medium flame .then adds about one tablespoon of oil in a pan and grilled chicken fillet. fry it until it will not turn golden, crispy and cooked through. (Grill in batches to stop excess water being released.) Once the chicken is grilled, put aside and permit to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare a salad with leaves, tomatoes, avocado slices, corn, onion strips, and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade/dressing and drizzle over the salad. Sprinkle the bacon over the highest and season with a bit additional salt and cracked pepper (optional).

19. Mexican Chopped Salad

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The homemade dressing takes this Mexican-inspired salad recipe to the next level. This Mexican cut salad is ideal with any Mexican meal and always gets rave reviews! It’s additionally delicious spooned over chicken, shrimp or pork or beef!

Jicama is often used in South American cooking. The plant is native to Mexico and jicama is used commonly in Mexican cooking. I love to use it in salsas and salads as it gives a lovely, slightly sweet crunch, and doesn’t lose its crispness over time.

Jicama is low in calories and high in fiber, potassium, iron, and vitamin C. I would describe the taste and texture as a cross between an Asian pear, a potato, and an apple. Jicama is wonderful in salads and can also be cut in sticks and eaten with dips like hummus and dips.

What to serve this salad with:

•           Perfect with any Mexican entree; tacos, enchiladas, quesadillas, burritos, etc

•           Delicious spooned on top of nachos.

•           Serve it with chips (just omit the lettuce).

•           Delicious with grilled chicken, seafood, pork or beef.

•           A wonderful side to serve with burgers.

•           Make a healthy, wholemeal salad by adding rotisserie chicken.

•           This salad recipe is a perfect choice from potlucks and picnics point of view.


Ingredients for the dressing:

•           ¼ cup fresh lime juice

•           2 tablespoons honey

•           ½ teaspoon cumin

•           1 clove garlic finely minced

•           ½ teaspoon salt

•           2 tablespoons canola oil

•           2 tablespoons extra virgin olive oil

•           freshly ground black pepper

•           taste and add salt if needed

Ingredients for the tortilla strips:

•           6 6- inch corn tortillas

•           1 ½ tablespoon canola oil

•           ½ teaspoon of sea salt

Ingredients for the salad:

•           1 medium head romaine lettuce chopped in approximately 1/2 inch pieces, 2 cups of drained and rinsed canned black beans and ½ medium red onion diced in 4 parts,       fresh corn but If you didn’t find fresh corn then substitute 1 and a half cups of sweet and tiny frozen corn to it. finely chopped cilantro plus whole cilantro leaves for garnish if desired. 4 small/medium size tomatoes seeded and diced into small pieces and 2 small sizes jicama peeled and diced in 1/4-inch pieces, bell pepper diced in medium pieces, any color (I used orange), zucchini diced in small pieces

Instructions :

  1. For the dressing, combine lime juice, honey, cumin garlic, and salt.
  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. If needed add extra pepper and salt to it for taste and then set aside.
  4. For the corn tortilla strips, preheat oven to 400˚F.
  5. Stack corn tortillas on a cutting board. Cut in half. Cut every stack of halves into skinny strips, widthwise, about 1/4-inch thick.
  6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
  9. Remove from microwave with a hot pad and allow it to cool for 5 minutes.
  10. After cooling, cut the bottom end of corn off, about 1 1/2 inches from the end. Pull back husk and silks (almost all of the silk ought to simply pull away). Cut kernels from husks and set aside.
  11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  12. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

20. Cucumber Tomato Salad

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This combination of crunchy cucumbers and fresh tomatoes mixed with cider vinegar and mustard seeds is the most refreshing dish you’ll serve all summer. Fresh cucumbers and tomatoes get a nice flavor with the help of adding cider vinegar and cumin seeds.

Ingredients :

  • 1 small red onion, thinly sliced
  • 2 tsp. coriander seeds
  • 2 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • one c. cider vinegar
  • 1 tbsp. sugar
  • Kosher salt
  • 3 large tomatoes, sliced 1/2″ thick
  • 1 English cucumber, sliced
  • Olive oil, for serving
  • 1/3 c. fresh cilantro

Directions :

  1. sugar, 1 tablespoon salt, and 1 cup water. Simmer, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. Cover and refrigerate at least 1 hour or up to 2 days. Drain, reserving 1/4 cup pickling liquid.
  2. Place onion in a glass or ceramic bowl. Cook coriander and mustard seeds during a large saucepan over medium heat, stirring occasionally until seeds begin to pop, 1 to 2 minutes. Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.

21. Cucumber, Celery, & Sweet Onion Salad with Sour Cream Dressing

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A two-step salad recipe is quick and easy to throw together right before lunch. This crisp salad with creamy dressing makes the perfect summer side dish.

Ingredients :

  • 3 tbsp. sour cream
  • also, 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. chopped fresh dill, plus more for serving
  • Pinch sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 English cucumbers, thinly sliced
  • 4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
  • 1 small sweet onion, halved and thinly sliced

Directions :

  1. Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Now add celery and leaves, cucumber and onions and tossed it nicely to mix very well.
  2. Serve topped with dill.

22. Spicy Peach and Avocado Salad

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Cool avocado and sweet peaches get a spicy kick from chile peppers in this flavorful salad recipe. Creamy avocados and juicy peaches get a kick of spice because of Fresno chiles.

Ingredients :

  • 3 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 2 tsp. pure honey
  • 1 shallot, finely chopped
  • 1 Fresno chile, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 ripe but firm peaches, cut into wedges
  • 2 avocados, pitted and cut into wedges
  • 1/2 c.fresh mint, torn if massive, plus more for garnish
  • 1/4 c. roasted pistachios, chopped

Directions :

  1. Now whisk lemon juice, honey, oil, shallot, and chile in a bowl together. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
  2. Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with mint.

23. Berry Watermelon Fruit Salad

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Nothing is more refreshing on a hot summer day than fresh fruit. Add a squeeze of lime to enhance all the flavors. Add four kinds of berries, fresh cherries and juicy watermelon to these delicious salad recipes named berry watermelon fruit salad.

This is the salad recipe that may like to everyone from seniors to juniors and kids because it is a crowd-pleaser and healthy and yummy salad ever! This berry watermelon fruit salad is strictly the type of non-recipe.

Ingredients :

•           4 cups watermelon, cubed

•           1-pint strawberries, hulled and quartered

•           1-pint blueberries

•           1-pint raspberries

•           1-pint cherries pitted and halved

•           1/2 pint blackberries

•           a squeeze of fresh lime juice

Instructions :

Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss along. Top with a squeeze of recent lime juice, to taste. Serve chilled.

24. Creamy Dilled Cucumber Salad

image 86

For added flavor, throw in a teaspoon of sugar or honey. A cool and creamy cucumber and dill salad that’s excellent for warm summer days!

This salad could not be easier, it’s pretty much just slice up some cucumber and onions and toss them in a creamy mixture of yogurt (or sour cream or mayo), lemon juice and garlic and you’re good to go!

The cucumbers are simply exploding with juices and this creamy dilled cucumber salad is certain to stay you nice and cool and hydrated this summer, especially when served chilled from the fridge!

Ingredients :

•           2 large cucumbers, sliced

•           1/4 cup red onion, sliced

•           1/4 cup greek yogurt (or sour cream or mayo or a combination)

•           1 lemon, juice and zest (or 1/4 cup white vinegar)

•           2 tablespoons dill, chopped

•           salt and pepper to taste

•           1 clove garlic, grated (optional)

Directions :

Mix everything and enjoy it!

Option: Let the salad chill in the fridge for 30 minutes to let the flavors mingle.

Option: Add a teaspoon or so of sugar or honey for a hint of sweetness!.

25. Southwest Roasted Potato Salad

image 87

For a twist on a classic potato salad recipe, use roasted potatoes and add corn. Toss the veggies and olive oil together in a roasting pan, spread into a single layer and leave an empty space to put the corn on the cob. And roast. 30 minutes, remove the corn, another 30 minutes, top with fresh herbs and done.

As I said, Southwest roast potato salad is the best salad ever.

Ingredients :

•           2 lbs baby red potatoes, halved

•           1 corn on the cob, husk on

•           1 red bell pepper, diced

•           1 orange bell pepper, diced

•           1 green bell pepper, diced

•           1/2 teaspoon cumin

•           1/4 teaspoon ancho chili pepper powder

•           1 tablespoon coarse salt

•           1 teaspoon pepper

•           1 tablespoon fresh dill, minced + extra roughly chopped to garnish

•           Green onion, thinly sliced to garnish

•           3 tablespoons olive oil

Instructions :

  1. Preheat oven to 400˚F.
  2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into one layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and put aside. Put the pan back within the oven and cook for an additional half-hour, or until potatoes are tender.
  4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir within the corn kernels and add the remaining fresh dill and green onion to garnish.
Harsha Amrish Bhoi
Harsha Amrish Bhoi
She has completed Masters in Information technology and having 5yrs IT experience. 5yrs experience in content writing and technical writing. 3+ yrs experience in teaching as well as subject matter expertise for IT subjects. She loves to write motivational and informative contents on current situations. Loved to write articles specially on India.

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