Looking for some healthy salad recipes while you meet your weight loss and fitness goals? Your search ends here! These 10 healthy salad recipes are simple to execute ans worth a try.
There is a misconception that healthy food cannot be tasty. So, it’s time to debunk this myth with some easy to make healthy salad recipes. Packed with the goodness of healthy ingredients, there is something for everyone. Whether you’re looking for healthy salad recipes for weight loss, or healthy salad recipes for night-time munching, it’s now sorted.
10 Healthy Salad Recipes
1. Quinoa and Tofu Salad
Ingredients
- 2 cups water
- 1 cup quinoa
- 225g baked smoked tofu
- 1 cup finely chopped tomatoes
- 1 cup yellow/ red bell pepper, diced
- 1 cup diced cucumber
- 2 tsp lemon juice
- 2 cloves garlic, minced
- ½ tsp freshly ground pepper
- 3 tbsp extra virgin olive oil
- Fresh mint leaves
- Salt to taste
Method
- In a medium sized saucepan add water and pinch of salt. Bring it to boil, add quinoa. Reduce to simmer. Cover and cook for 20 minutes or until the entire water has been absorbed. Let the quinoa cool for 10 -15 minutes.
- In a small bowl whisk lemon juice, salt, pepper, olive oil, minced garlic.
- In a large bowl add quinoa, smoked tofu, tomatoes, bell peppers, cucumber, and mint leaves. Drizzle the dressing and toss to coat evenly.
- Garnish with mint leaves and enjoy.
2. Watermelon Feta Salad
Ingredients
- 700g watermelon
- 1 bunch mint leaves
- 1 small onion
- 180g feta cheese
- Black pepper
- Salt to taste
- Extra virgin olive oil
- Cut watermelon into pieces or scoops and add to a bowl.
- To the watermelon add finely sliced onion, crumbled feta cheese, and mint leaves.
- Sprinkle salt and freshly cracked black pepper. Add a generous amount of extra virgin olive oil.
- Garnish with feta cheese and mint leaves.
3. Chicken, Charred Tomatoes and Broccoli Salad
Ingredients
- 450g boneless, skinless chicken breast
- 4 cups broccoli florets
- 450g tomatoes
- 1 tsp freshly ground pepper
- 1 tsp lemon juice
- ½ tsp chilli flakes
- 2 tbsp virgin olive oil
- Salt to taste
Method
- Place chicken in a skillet and cover with water. Cook the chicken for 10 -12 minutes. Transfer to a chopping board and shred into bite size pieces.
- Blanch the broccoli – add water in a large pot and bring it to boil. Add broccoli and cook for 3 minutes. Drain and rinse it with cold water.
- Cut tomatoes in half and squeeze out the seeds. Heat a pan, brush the tomatoes with olive oil and place cut side down on the pan. Cook until they begin to get charred (4-5 minutes). Remove the tomatoes and cut them into cubes.
- Add remaining olive oil in the pan. Add salt, pepper, chilli flakes, and lemon juice to the pan. Remove from heat.
- In a big bowl add shredded chicken pieces, diced charred tomatoes, and blanched broccoli. Pour the dressing and toss to coat.
4. Garden Pasta Salad
Ingredients
- 2 cups whole wheat pasta
- ½ cup low-fat mayonnaise
- ½ cup low-fat plain yogurt
- 1 cup cherry tomatoes, halved
- 1 cup diced yellow and red bell peppers
- ½ cup grated carrots
- 1 onion, finely sliced
- ½ cup olives
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Few leaves of fresh basil
- Freshly ground pepper
- Salt to taste
Method
- Heat water in a large pot and add paste. Cook it until tender. Drain and refresh under cold water.
- For dressing whisk mayonnaise, yogurt, lemon juice, salt, and pepper in a bowl to form a smooth mixture.
- In a big bowl add pasta, cherry tomatoes, bell peppers, carrot, onion, fresh basil, and olives. Pour the dressing and toss to coat.
- Garnish with olives and devour your bowl of goodness.
5. Spinach and Chicken Salad
Ingredients
- 450g spinach, blanched
- 2 eggs, soft boiled
- 8 pieces of chicken, chopped
- 3 tbsp balsamic vinegar
- 4-6 mushrooms
- 1 small red onion, finely sliced
- 1 tsp sugar
- 1 tsp mustard sauce
- Freshly ground black pepper
- Salt to taste
Method
- Blanch spinach and set aside.
- Lightly sauté mushrooms in oil and set aside.
- Grill the chicken pieces
- In a small bowl whisk balsamic vinegar, sugar, and mustard. Add salt and pepper s per taste.
- In a big bowl add spinach, mushrooms, chicken, sliced eggs, and onions. Pour the dressing and toss well.
- Season it with salt and pepper as desired.
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6. BBQ Chicken Salad
Ingredients
- 450g boneless, skinless chicken breast
- 2 cups chopped lettuce
- 2 tomatoes, diced
- 1 cup corn, boiled
- 2 tbsp Ranch dressing
- 1 tbsp BBQ sauce
- Freshly ground black pepper
- Salt to taste
Method
- Season the chicken breast with salt and pepper. Cook it in a grill pan for about 10 minutes. Transfer to a chopping board and cut into thin slices.
- In a small bowl mix ranch dressing and barbeque sauce. Add salt and pepper to taste.
- In a big bowl add sliced chicken, lettuce, tomatoes, corn. Pour over the dressing and toss to coat well.
- Garnish with coriander and relish this summer dinner salad.
7. Moroccan Kidney Beans and Chickpea Salad
Ingredients
- 1 cup kidney beans, boiled
- 1 cup chickpea, boiled
- 1 cup carrot, finely grated
- 1 red onion, finely sliced (optional)
- 1 green chilli
- 1 clove garlic, minced
- 2 tbsp cumin powder
- ½ tsp cinnamon powder
- ½ cup virgin olive oil
- 2 tsp lemon juice
- Fresh mint leaves, chopped
- Fresh coriander, chopped
- Himalayan salt to taste
Method
- Sprinkle garlic with some salt and mince it.
- In a small bowl whisk olive oil, salt, cinnamon powder, lemon juice, cumin powder. Add minced garlic to it.
- In a large bowl add chickpea, kidney beans, carrot, onion, green chilli, mint, and coriander. Pour the dressing on top and toss the salad.
- Serve the salad at room temperature or cold.
8. Pineapple and Avocado Salad
Ingredients
- 1 medium pineapple
- 1 onion, sliced into rings
- 2 firm ripe avocados
- Ice water
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- ½ tbsp rock salt/ Himalayan salt
- Freshly ground pepper
Method
- Soak onion rings in ice water for 15 minutes. Drain the onion and pat dry.
- Cut avocados into half and further slice these halves into thin slices. Dice pineapple into small cubes.
- Whisk olive oil and lemon juice in a small bowl.
- Arrange avocados, pineapple, and onion rings on the serving plate. Drizzle the oil and lemon juice mixture on top. Sprinkle salt and pepper according to taste.
9. Couscous Salad
Ingredients
- 1 cup couscous
- 2 green capsicum
- 2-inch piece of ginger – grated
- 1 cucumber – peeled and chopped
- 3 spring onions
- 1 tbsp lemon juice
- 1 tsp lemon rind
- 1 tsp raisins
- ½ tsp roasted cumin powder
- Salt to taste
Method
- Add three and a half cups water in a pan and bring it to boil. Add couscous and cover it. Let it stand till the couscous is well soaked.
- Remove couscous in a deep bowl and fluff up with a fork.
- To the couscous add lemon juice, lemon rind, grated ginger, raisins, capsicum, spring onions, salt and cumin powder.
- Garnish with raisins and serve fresh.
10. Apple Walnut Salad
Ingredients
- 1 apple, finely sliced
- 1 onion, finely sliced
- 1 bunch lettuce leaves, chopped
- ½ cup walnuts (you can toast them lightly)
- ½ cup blue cheese
- 1 tsp mustard
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- 1 tsp freshly ground pepper
- Salt to taste
Method
- In a small bowl whisk olive oil, honey, mustard, and balsamic vinegar. Add a pinch of salt and black pepper and mix well.
- In a large bowl combine lettuce leaves, apples, onion, walnuts, and feta cheese. Drizzle the vinaigrette and toss to combine.
- Garnish with crumbled feta and walnuts. Serve fresh.
Enjoy these cool and salad recipes this season and discover fitness in a yummy way. You may also consult a certified nutritionist for a customized meal plan for weight management or general fitness
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