18 Salads So Good, They’ll Make You Forget They’re Healthy (With Recipes)

A lot of people think that eating healthy means you have to give up tasty, satisfying meals. But that’s just not true. With the right ingredients and a little creativity, you can enjoy food that’s both delicious and good for you.

Take salads, for example. Many see them as boring or plain, but they can actually be made into colorful, flavorful dishes that keep you full and energized. Whether you stick to the classics or try something new, these 18 salad recipes will change the way you think about healthy eating. Healthy food doesn’t have to be boring!

Classic Caesar Salad

A timeless favorite, the Classic Caesar Salad combines crisp romaine lettuce with a tangy dressing, creating a dish that’s both simple and satisfying.

Ingredients:

• 1 head of romaine lettuce
• 1/2 cup grated Parmesan cheese
• 1 cup croutons
• 1/4 cup Caesar dressing
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper to taste

Steps:

1. Wash and chop the romaine lettuce into bite-sized pieces.
2. In a large bowl, toss the lettuce with the Caesar dressing until evenly coated.
3. Add the grated Parmesan cheese, croutons, and minced garlic to the bowl.
4. Squeeze fresh lemon juice over the salad and season with salt and pepper.
5. Toss everything together gently to combine all ingredients.
6. Serve immediately as a crisp, refreshing side or main dish.

Mediterranean Quinoa Salad

Packed with vibrant flavors and nutritious ingredients, this Mediterranean Quinoa Salad is perfect for a light lunch or a healthy dinner option.

Ingredients:

• 1 cup quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Steps:

1. Cook the quinoa according to the package instructions and let it cool.
2. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve chilled or at room temperature, garnished with extra feta if desired.

Thai Chicken Salad

This salad brings together the spicy and tangy flavors of Thai cuisine, featuring grilled chicken and fresh vegetables.

Ingredients:

• 2 grilled chicken breasts, sliced
• 2 cups mixed greens
• 1 cup shredded carrots
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, chopped
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp chili flakes
• 1 tbsp honey

Steps:

1. In a large bowl, combine the mixed greens, shredded carrots, red bell pepper, and cilantro.
2. Slice the grilled chicken breasts and add them to the salad.
3. In a small bowl, whisk together the lime juice, fish sauce, soy sauce, chili flakes, and honey.
4. Pour the dressing over the salad and toss to combine.
5. Top with chopped peanuts for added crunch and flavor.
6. Serve immediately as a spicy and refreshing meal.

Spinach and Strawberry Salad

This refreshing salad pairs sweet strawberries with tender spinach, creating a delightful mix of flavors and textures.

Ingredients:

• 4 cups baby spinach
• 1 cup strawberries, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup sliced almonds, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the baby spinach and sliced strawberries.
2. Add the crumbled goat cheese and toasted almonds to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve immediately as a sweet and tangy starter or side dish.

Greek Salad

A traditional Greek Salad is a colorful and flavorful combination of fresh vegetables and tangy feta cheese, perfect for any occasion.

Ingredients:

• 2 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and olives.
2. Add the crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve immediately as a fresh and tangy meal or side dish.

Waldorf Salad

The Waldorf Salad is a classic American dish that combines crisp apples, celery, and walnuts with a creamy dressing.

Ingredients:

• 2 apples, cored and diced
• 1 cup celery, diced
• 1/2 cup walnuts, chopped
• 1/2 cup red grapes, halved
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the diced apples, celery, walnuts, and red grapes.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and pepper.
3. Pour the dressing over the apple mixture and toss to combine.
4. Adjust seasoning with additional salt and pepper if needed.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
6. Serve as a refreshing and creamy side dish or light meal.

Caprese Salad

This Italian classic combines ripe tomatoes, fresh mozzarella, and basil for a simple yet elegant salad.

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Steps:

1. Arrange the tomato slices and mozzarella slices alternately on a serving platter.
2. Tuck fresh basil leaves between the slices of tomato and mozzarella.
3. Drizzle the olive oil and balsamic vinegar over the salad.
4. Season with salt and pepper to taste.
5. Let the salad sit for a few minutes to allow the flavors to meld.
6. Serve immediately as a fresh and light appetizer or side dish.

Southwest Black Bean Salad

This hearty salad is packed with black beans, corn, and avocado, offering a taste of the Southwest in every bite.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the black beans, corn, avocado, red bell pepper, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to combine.
4. Adjust seasoning with additional salt and pepper if needed.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
6. Serve as a hearty side dish or light meal.

Panzanella Salad

This Italian bread salad is a great way to use up stale bread, combining it with fresh tomatoes and cucumbers for a flavorful dish

Ingredients:

• 4 cups cubed stale bread
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Steps:

1. Preheat the oven to 350°F (175°C) and toast the bread cubes until golden brown, about 10 minutes.
2. In a large bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, and basil leaves.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Pour the dressing over the bread mixture and toss to combine.
5. Let the salad sit for 15-20 minutes to allow the bread to absorb the dressing.
6. Serve as a fresh and flavorful appetizer or side dish.

Asian Sesame Chicken Salad

This salad combines grilled chicken with a variety of fresh vegetables and a sesame ginger dressing for an Asian-inspired dish.

Ingredients:

• 2 grilled chicken breasts, sliced
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup edamame
• 1/4 cup green onions, sliced
• 1/4 cup sliced almonds, toasted
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp honey
• Salt and pepper to taste

Steps

1. In a large bowl, combine the shredded cabbage, carrots, edamame, and green onions.
2. Slice the grilled chicken breasts and add them to the salad.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Top with toasted almonds for added crunch.
6. Serve immediately as a light and flavorful meal

Cobb Salad

The Cobb Salad is a hearty and filling dish, featuring a mix of greens, chicken, bacon, eggs, and avocado.

Ingredients:

• 2 cups mixed greens
• 1 grilled chicken breast, sliced
• 2 hard-boiled eggs, chopped
• 1/2 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup blue cheese, crumbled
• 2 slices bacon, cooked and crumbled
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Steps:

1. In a large bowl, arrange the mixed greens as the base.
2. Top the greens with sliced chicken, hard-boiled eggs, avocado, cherry tomatoes, blue cheese, and bacon.
3. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad.
5. Toss gently to combine all ingredients.
6. Serve immediately as a satisfying main dish.

Avocado and Mango Salad

This tropical salad combines creamy avocado and sweet mango with a zesty lime dressing, creating a refreshing and vibrant dish.

Ingredients:

• 1 avocado, diced
• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup black beans
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the diced avocado, mango, red bell pepper, and red onion.
2. Add the chopped cilantro and black beans to the bowl.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve immediately as a bright and refreshing starter or side dish.

Chickpea and Kale Salad

This nutritious salad combines protein-packed chickpeas with kale, offering a healthy and satisfying meal option.

Ingredients:

• 2 cups kale, chopped
• 1 can chickpeas, drained and rinsed
• 1/2 cup sundried tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Steps:

1. In a large bowl, massage the chopped kale with a bit of lemon juice and olive oil until it softens.
2. Add the chickpeas, sundried tomatoes, red onion, and feta cheese to the bowl.
3. In a small bowl, whisk together the remaining lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve immediately as a healthy and satisfying meal.

Beet and Goat Cheese Salad

This elegant salad features roasted beets and creamy goat cheese, making it a perfect choice for a sophisticated appetizer or side dish.

Ingredients:

• 2 large beets, roasted and sliced
• 4 cups mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Steps:

1. Preheat the oven to 400°F (200°C) and roast the beets until tender, about 45 minutes. Let cool and slice.
2. In a large bowl, combine the mixed greens and sliced beets.
3. Add the crumbled goat cheese and toasted walnuts to the bowl.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve immediately as an elegant and flavorful dish.

Apple Pecan Salad

This salad combines crisp apples and crunchy pecans with a honey mustard dressing for a sweet and savory dish.

Ingredients:

• 2 apples, cored and sliced
• 4 cups mixed greens
• 1/4 cup pecans, toasted and chopped
• 1/4 cup blue cheese, crumbled
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the mixed greens and apple slices.
2. Add the toasted pecans and crumbled blue cheese to the bowl.
3. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve immediately as a sweet and savory starter or side dish.

Shrimp and Avocado Salad

This light and refreshing salad features succulent shrimp and creamy avocado, perfect for a summer meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps:

1. In a large bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the shrimp mixture and toss gently to combine.
4. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with fresh cilantro for added flavor.
6. Serve immediately as a light and refreshing meal.

Roasted Vegetable Salad

This hearty salad features a mix of roasted vegetables, offering a warm and flavorful dish that’s perfect for any season.

Ingredients:

• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, diced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup feta cheese, crumbled
• 2 tbsp balsamic vinegar

Steps:

1. Preheat the oven to 400°F (200°C) and arrange the butternut squash, Brussels sprouts, red bell pepper, and red onion on a baking sheet.
2. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
3. Roast the vegetables in the oven until tender and slightly caramelized, about 25-30 minutes.
4. In a large bowl, combine the mixed greens and roasted vegetables.
5. Add the crumbled feta cheese to the bowl.
6. Drizzle with balsamic vinegar and toss gently to combine before serving.

Broccoli and Bacon Salad

This crunchy and savory salad pairs fresh broccoli with crispy bacon, creating a delightful combination of textures and flavors.

Ingredients:

• 4 cups broccoli florets
• 4 slices bacon, cooked and crumbled
• 1/2 cup red onion, diced
• 1/4 cup sunflower seeds
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste

Steps:

1. In a large bowl, combine the broccoli florets, crumbled bacon, red onion, and sunflower seeds.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss to coat.
4. Adjust seasoning with additional salt and pepper if needed.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
6. Serve as a crunchy and savory side dish or light meal.