Whether you’re hosting a BBQ, attending a potluck, or just looking for healthy salad to serve at dinner, we’ve got you covered with three delicious salad recipes.
Grilled Chicken Cobb Salad | Recipe courtesy of Martha Stewart
Perfect if you’re hosting a family get together, or plan on being the hit of the party.
Time: 25 minutes
- 6 bacon slices, cut into 1-inch-wide pieces
- 2 to 3 tablespoons vinaigrette
- 4 ounces (or 1 cup) crumbled feta cheese
- 1 avocado, halved, pitted, thinly sliced and cut into 2-inch pieces
- 1 medium head of romaine lettuce, cut crosswise into ½ inch pieces
- 1 ½ pounds of grilled chicken cutlets, thinly sliced
- 2 plum tomatoes, halved lengthwise and slices crosswise 1/2 inch thick
- Coarse salt and ground pepper, to taste
- In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
- In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper.
Israeli Couscous Salad | Recipe courtesy of Green Valley Kitchen
Perfect when you’re looking for something a little more filling—Israeli couscous provides a pasta-like taste. To make this salad gluten-free, swap couscous for quinoa.
Time: 22 minutes
- 1 cup of Israeli couscous
- 1 cup of water
- ½ veggie bouillon cube roughly chopped
- ¼ red bell pepper, finely chopped
- ½ cucumber, peeled, seeded, and finely diced
- 1 cup of cherry tomatoes, sliced in half
- 2 tbs red onion, minced
- 1 handful of parsley, chopped
- 2 oz feta, diced
- 10 olives roughly chopped
- 2 tbs olive oil + 1 tsp olive oil
- 1 tbs red wine vinegar
- 1 tsp honey
- Black pepper and salt, to taste
- Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm, about 30 seconds, add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
- When couscous is toasted, add 1 cup of water and chopped up bouillon cube. Be careful not to splash as the pan will be hot.
- Turn heat down to low and simmer couscous for the amount of time on package instructions.
- While couscous is cooking, dice red pepper and cucumber, you want the dice to be roughly the same size for both. Add to a large bowl.
- Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
- Mince parsley and red onion. Add to the vegetables in the bowl.
- Roughly chop olives and add to the bowl.
- Dice feta cheese and set aside.
- Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
- When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
- Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
- Add feta cheese to couscous and vegetables and toss gently to combine.
Curried Cauliflower, Grape & Lentil Salad | Recipe courtesy of Minimalist Baker
This recipe is both vegan and gluten-free, packed with protein, as well as fruits and vegetables, perfect for a weeknight meal or lunches throughout the week.
Time: 30 minutes
- 1 head cauliflower (divided into florets)
- 1 1/2 Tbsp melted coconut oil (or water)
- 1 1/2 Tbsp curry powder (or store-bought)
- 1/4 tsp sea salt
GREEN CURRY TAHINI DRESSING
- 4 1/2 Tbsp green curry paste (or store-bought, though fresh is best)
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1 Pinch each salt and black pepper
- Water to thin
- 5-6 cups mixed greens, kale, spinach (or other green of choice)
- 1 cup cooked lentils (rinsed and drained)
- 1 cup red or green grapes (halved)
- Fresh cilantro (optional)
- Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
- Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
- Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
- Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
- Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
- Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.