Recipe Collection
A salad that fills you up is more than just greens — it has a protein, a fat, a crunch element, and a dressing that ties everything together. These healthy salad recipes are built for home cooks who want something satisfying, not something they'll be hungry again after in 40 minutes.
Pro Tip
Dress your salad with your hands, not tongs — use clean hands to massage the dressing into every leaf. You'll use half the dressing and get even coating throughout, which means better flavour in every bite.
The real Greek salad: chunky tomatoes, cucumber, red onion, kalamata olives, and a slab of feta with oregano and olive oil. No lettuce, no fuss — just the authentic horiatiki.
Crispy romaine and croutons in a from-scratch garlic-anchovy Caesar dressing made in a jar. Once you make your own dressing you'll never go back to a bottle.
Protein-packed quinoa with chickpeas, cherry tomatoes, cucumber, and a creamy lemon-tahini dressing. Vegan, filling, and holds up for 4 days — the ultimate meal-prep salad.
Tender shredded chicken with creamy avocado, cherry tomatoes, and a lime-cumin dressing — ready in 15 minutes and works as a main, in a wrap, or over greens.
Roasted chicken thighs over a base of farro or freekeh with sliced avocado, roasted cherry tomatoes, and a lemon-herb vinaigrette. Hearty enough for dinner, great cold for lunch the next day.
French lentils tossed warm with roasted beets, crumbled feta, toasted walnuts, and a Dijon-shallot vinaigrette. Earthy, satisfying, and works as a main or a substantial side.
Crispy romaine and golden croutons tossed in an anchovy-garlic Caesar dressing made from scratch in two minutes in a jar. Once you make it yourself, you'll never open a bottle again.
Thinly sliced grilled flank steak over fresh herbs, cucumber, red onion, and toasted rice powder with a punchy fish sauce and lime dressing. Bold, bright, and ready in 25 minutes.
Raw Brussels sprouts shaved thin and massaged with lemon dressing until tender, topped with crispy bacon lardons, toasted pine nuts, and shaved pecorino. A salad that converts Brussels sceptics.
Pan-fried halloumi, chilled watermelon, thinly sliced cucumber, fresh mint, and a drizzle of pomegranate molasses. No cooking skill required — just assembly and a hot pan for the cheese.
Charred corn, black beans, cotija cheese, jalapeño, lime juice, and mayo in one bowl — all the flavours of elotes, without the cob. Serve at room temperature as a side or main with tortilla chips.
A modern niçoise with roasted salmon instead of tinned tuna, green beans, soft-boiled eggs, olives, and roasted cherry tomatoes over butter lettuce with a Dijon-herb vinaigrette.
Massaged kale with tart apple slices, sharp cheddar, candied walnuts, and a tangy cider vinaigrette. The kale-apple combination is a classic that holds up overnight in the fridge.
A protein-packed tabbouleh with quinoa instead of bulgur, loaded with fresh parsley, mint, tomato, cucumber, and lemon, topped with crispy roasted chickpeas for crunch.
The original main-course salad: rows of chopped chicken, crispy bacon, hard-boiled egg, avocado, blue cheese, and cherry tomatoes over romaine with a red wine vinaigrette.
Rotini, genoa salami, black olives, pepperoncini, cherry tomatoes, provolone, and Italian dressing. The make-ahead side dish that disappears first — better the next day.
Albacore tuna with celery, red onion, Dijon mustard, capers, and just enough mayo to bind it. Serve over greens, in a sandwich, or with crackers — 10 minutes flat.
Cubed watermelon over baby arugula with crumbled feta, torn mint, olive oil, and a drizzle of balsamic glaze. Summer's simplest, most refreshing salad — assembled in minutes.
Dress your salad with your hands, not tongs — use clean hands to massage the dressing into every leaf. You'll use half the dressing and get even coating throughout, which means better flavour in every bite.
Dry your salad greens completely before dressing — water dilutes dressing and makes everything slippery. A salad spinner is worth every cent for this reason.
Build contrast intentionally: one warm element, one cold element, one crispy element. A warm protein on cold greens with crispy croutons is more interesting than any ingredient alone.
Vegetarian Recipes
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View guide →The formula is: protein + fat + crunch + complex carb. Pick one from each category — chicken, egg, or chickpeas for protein; avocado, cheese, or nuts for fat; croutons, seeds, or crispy chickpeas for crunch; and farro, quinoa, or beans for staying power. A salad with all four elements will keep you full for 3-4 hours.
Grain-based salads hold up best — the quinoa tabbouleh, warm lentil salad, and Mexican corn salad can all be dressed and stored for 3-4 days without going soggy. For leafy salads, store the dressing separately and add it right before eating. The kale salad is actually the exception: massaged kale gets better the next day.
The simplest is a 3:1 ratio vinaigrette — 3 parts olive oil to 1 part acid (lemon juice or vinegar), plus a teaspoon of Dijon and a pinch of salt. Shake it in a jar. Dijon acts as an emulsifier so the dressing stays combined. From there, add honey for sweetness, garlic for punch, or herbs for freshness.
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