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:
- Toss mixed spring greens, blackberries, apple slices, red bell pepper, & cucumber slices in a bowl. Top with chopped walnuts.
- 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
- 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:
- 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.
- In the bowl of a food processor, combine cashews, nutritional yeast & sea salt. Pulse until crumbly & resembles Parmesan cheese.
- In the bowl of a food processor, combine capers, black pepper, mayonnaise, mustard, & garlic cloves. Pulse until combined & garlic is completely minced.
- Prepare plates with a mix of romaine lettuce & mixed greens. Top with sliced avocado, Caesar dressing, vegan Parmesan, & croutons.
- 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:
- Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
- Whisk together olive oil, red wine vinegar, dijon mustard, & maple syrup.
- Top lettuce with peach slices, shaved corn kernels, carrot slices, & shrimp. Drizzle with dressing.
- 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:
- Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
- Whisk together olive oil, red wine vinegar, dijon mustard, & pure maple syrup.
- Top romaine lettuce with strawberries, almonds, carrot slices, & shrimp. Drizzle with dressing.
- 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:
- 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.
- Whisk together tahini, maple syrup, apple cider vinegar, lemon juice, garlic, water, & salt, to taste.
- Top kale with roasted veggies, pomegranate arils, chopped walnuts, & dried cranberries. Drizzle with dressing.
- Enjoy!
Thank you Running On Real Food for the delicious recipe inspiration!
