5 easy & healthy salad recipes for lunchtime

Salads are one of my favorite things to bring to lunch, but they can get boring after a while, especially if you always use the same combinations of vegetables & dressing. And, if you don’t add any protein or other toppings, this potentially nutrient dense meal can be much less filling & satisfying. We need good fuel at lunchtime to power through our afternoons, which means whatever we choose for lunch needs to be a balanced, healthy meal.

These five salad recipes are some of my personal favorites. They are packed with flavor & nutrients for a satisfying & delicious meal that you’ll want to have again & again.

Apple Walnut Salad

One of the most delicious ways to spice up your salad is to add fresh fruits & nuts. This Apple Walnut Salad is a delicious medley of fruits, vegetables & nuts that create a tasty medley on your tongue with every bite.

Makes: 1 serving

Ingredients:

• 2 cups mixed spring greens
• 1/4 cup blackberries
• 1/2 apple, sliced
• 1/2 red bell pepper, chopped
• 1/2 cucumber, sliced
• 2 tbsp walnuts, chopped
• 1 tbsp paleo jam (I love Wellbees strawberry jam)
• 1/2 tbsp balsamic vinegar
• 1/4 tsp dijon mustard
• 1/2 tbsp fresh orange juice
• 2 tbsp extra-virgin olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Directions:

1. Toss mixed spring greens, blackberries, apple slices, red bell pepper, & cucumber slices in a bowl. Top with chopped walnuts.
2. In a separate bowl, whisk together paleo jam, balsamic vinegar, dijon mustard, orange juice, extra-virgin olive oil, & sea salt & freshly ground black pepper, to taste
3. Drizzle dressing over salad & enjoy!

Thank you Carlsbad Cravings for the delicious recipe inspiration!

Vegan Caesar Salad

This delicious Caesar salad recipe is made without anchovies & topped with a vegan Parmesan cheese! It is honestly the best salad I have ever had.

Makes: 4 servings

Ingredients:

For the croutons:

• 3 slices sourdough bread, cut into 1-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt

For the Caesar Dressing:

• 1 tbsp Dijon mustard
• 1 1/2 tsp drained capers
• 1/2 tbsp ground black pepper
• 2 garlic cloves
• 1 cup avocado mayonnaise (or vegan mayonnaise for a completely vegan recipe)

For the Vegan Parmesan:

• 1 1/3 cups unsalted roasted cashews
• 2/3 cup nutritional yeast
• 1 tbsp sea salt

For the salad:

• Romaine lettuce, chopped
• Mixed greens, chopped
• Fresh avocado, sliced

Directions:

1. Preheat oven to 375 degrees F. In a large bowl, toss together bread cubes, olive oil & sea salt. Spread on a prepared baking sheet & cook for 15 minutes or until beginning to brown.
2. In the bowl of a food processor, combine cashews, nutritional yeast & sea salt. Pulse until crumbly & resembles Parmesan cheese.
3. In the bowl of a food processor, combine capers, black pepper, mayonnaise, mustard, & garlic cloves. Pulse until combined & garlic is completely minced.
4. Prepare plates with a mix of romaine lettuce & mixed greens. Top with sliced avocado, Caesar dressing, vegan Parmesan, & croutons.
5. Enjoy!

Note: I topped my salad with shrimp for a little extra protein. Feel free to top with your favorite protein or eat as is for a completely vegan recipe.

Thank you Pure Wow for the delicious recipe inspiration!

Fresh Summer Salad

This salad is fresh & summery, the perfect meal for a hot day.

Makes: 1 serving

Ingredients:

• 2-3 cups romaine lettuce
• 1/2 peach, sliced
• 1 ear cooked corn, corn shaved off the cob
• 1 carrot, chopped
• 6 large shrimp, thawed if frozen
• 1 tbsp extra-virgin olive oil
• 1/2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp pure maple syrup

Directions:

1. Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
2. Whisk together olive oil, red wine vinegar, dijon mustard, & maple syrup.
3. Top lettuce with peach slices, shaved corn kernels, carrot slices, & shrimp. Drizzle with dressing.
4. Enjoy!

Antioxidant-Boost Salad

This delicious, vibrant salad is full of antioxidants thanks to the almonds, strawberry & veggies, & the shrimp add some extra protein to give you energy all afternoon.

Makes: 1 serving

Ingredients:

• 2-3 cups romaine lettuce
• 7 strawberries, sliced
• 2 tbsp sliced almonds
• 1 carrot, chopped
• 6 large shrimp, thawed if frozen
• 1 tbsp extra-virgin olive oil
• 1/2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp pure maple syrup

Directions:

1. Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
2. Whisk together olive oil, red wine vinegar, dijon mustard, & pure maple syrup.
3. Top romaine lettuce with strawberries, almonds, carrot slices, & shrimp. Drizzle with dressing.
4. Enjoy!

Harvest Salad

This harvest salad is a delicious & filling lunch bursting with fall flavor. The recipe is vegan, but you can add your favorite protein, if desired.

Makes: 4 servings

Ingredients:

• 4 cups brussels sprouts
• 4 cups diced acorn squash
• 1 tsp extra-virgin olive oil
• 2 cups chopped kale
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened dried cranberries
• 1/2 cup pomegranate arils
• 5 tbsp tahini
• 2 tbsp pure maple syrup
• 2 tbsp apple cider vinegar
• 1/2 lemon, juiced
• 3 cloves garlic
• 4 tbsp water, to thin dressing
• salt, to taste

Directions:

1. Preheat oven to 425 degrees F & prepare a baking sheet with foil & cooking spray. Cut the ends off the Brussels sprouts & discard; then cut the sprouts in half. Toss Brussels sprouts halves & chopped acorn squash with olive oil & salt & pepper, to taste. Spread evenly on the baking sheet & roast for 30 minutes, or until tender.
2. Whisk together tahini, maple syrup, apple cider vinegar, lemon juice, garlic, water, & salt, to taste.
3. Top kale with roasted veggies, pomegranate arils, chopped walnuts, & dried cranberries. Drizzle with dressing.
4. Enjoy!

Thank you Running On Real Food for the delicious recipe inspiration!