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Healthy food doesn’t always have to be tasteless or disgusting. These ten salads are possibly the best proof of this: each one is absolutely delicious, but made only from healthy ingredients.
Chickpea, Pesto, Tomato, and Mozzarella Salad
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You will need:
Carefully mix the chickpeas, pesto, tomatoes and mozzarella together in a bowl. Add salt and pepper and season with fresh basil.
Balsamic Watermelon Chicken Salad
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You will need:
Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes. Layer the herbs with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.
Kale Salad with Butternut Squash
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You will need:
To make the vinaigrette: First, place all the ingredients for the vinaigrette in a jar, screw on the lid and shake well in order to mix. To make the salad: In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds before serving.
Asian Quinoa Salad
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You will need:
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Pour the dressing over the quinoa salad and stir to combine.
Purple Power Salad
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You will need:
Whisk all dressing ingredients together and set aside. Using a mandoline or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, spin dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl. In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside. Pour dressing over the veggies and herbs and toss well to coat. Add pumpkin seeds and fold to combine. Season to taste (the salad may need more salt at this point). Let stand at room temperature for about 30 minutes, toss before serving and enjoy.
Poisson Cru
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You will need:
Place your cubes of tuna into a small bowl, then pour the lime juice over the tuna. Mix and massage the lime juice into the tuna, sprinkling salt into the tuna as well. Cover bowl and put in the refrigerator. Let the tuna sit for 8-12 minutes, but not much longer. You don’t want the acid to “overcook“ the fish. While the tuna is ”cooking," combine the tomato, bell pepper, cucumber, carrot, onion, garlic and ginger into a large serving bowl. Once the tuna is “cooked” and ready to go, remove from the bowl of lime juice (but keep the bowl around) and add the tuna to your salad bowl. Drizzle half of the lime juice from your cooking bowl into the salad and mix well. Finally, add the coconut milk bit by bit, mixing around the salad well.
Greek Pasta Salad with Red Wine Vinaigrette
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You will need:
Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing. In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
Salad made from herbs and smoked mackerel
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You will need:
Mix together the olive oil, apple vinegar and the mustard. Mix in the herbs, red onion and cucumber. Season and add salt. Arrange on a plate, then place large pieces of the mackerel fillet on top.
Salad with radish and egg
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You will need:
Hard boil the egg, allow it to cool, and then break into small pieces. Chop up the radish, cucumber and dill. Add salt and pepper to the sour cream. Mix everything together carefully.
Avocado Caprese Salad
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You will need:
Assemble the arugula, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra ****** olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.
Chickpea, Pesto, Tomato, and Mozzarella Salad
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You will need:
- 400 g of chickpeas
- 1/4 cup of pesto
- 1 cup of cherry tomatoes
- 1/4 cup of sliced mozzarella
- 2 tablespoons of chopped basil
- Salt and pepper
Carefully mix the chickpeas, pesto, tomatoes and mozzarella together in a bowl. Add salt and pepper and season with fresh basil.
Balsamic Watermelon Chicken Salad
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You will need:
- 1 cup of balsamic vinegar
- 450 g of skinless chicken ******
- 3 tablespoons of all purpose seasoning
- 1 tablespoon of olive oil
- 4 cup of chopped herbs
- 2 cups of diced watermelon
- 1/2 cup of blue cheese
- 1/4 cup of crushed almonds
Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes. Layer the herbs with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.
Kale Salad with Butternut Squash
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You will need:
- 3 cups of finely chopped kale
- 1 cup of roasted and diced butternut squash
- 1/4 cup of crumbled blue cheese
- 1/4 cup of pomegranate seeds
- 2 tablespoons of olive oil
- 1 1/2 tablespoons of apple cider vinegar
- 2 teaspoons of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of honey
To make the vinaigrette: First, place all the ingredients for the vinaigrette in a jar, screw on the lid and shake well in order to mix. To make the salad: In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds before serving.
Asian Quinoa Salad
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You will need:
- 1 cup of quinoa
- 2 cups of water
- 1/4 teaspoon of salt
- 1 cup of chopped red cabbage
- 1 cup of shelled and cooked edamame
- 1 red bell pepper, chopped
- 1/2 cup of grated carrot
- 1 cup of diced cucumber
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice wine vinegar
- 2 tablespoons of chopped green onion
- 1/4 cup chopped cilantro
- 1 tablespoon of sesame seeds
- 1/4 tablespoon of grated ginger
- 1/8 teaspoon red pepper flakes
- Salt and pepper
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Pour the dressing over the quinoa salad and stir to combine.
Purple Power Salad
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You will need:
- 1 cup of pumpkin seeds
- 1 red cabbage (around 1 kg)
- 1 cup dried black mission figs, chopped
- 500 g of purple carrots
- 1 cup each of chopped parsley and mint, leaves only
- 3 tablespoons of olive oil
- 3 tablespoons of lemon juice + zest
- 1 tablespoon of liquid sweetener (raw honey or maple syrup)
- 1 clove of garlic, minced
- 1 teaspoon of ground cinnamon
- 2 teaspoons of ground cumin
- 1 1/2 teaspoons of sea salt
Whisk all dressing ingredients together and set aside. Using a mandoline or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, spin dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl. In a dry skillet over medium heat, lightly toast the pumpkin seeds until fragrant. Remove from heat and set aside. Pour dressing over the veggies and herbs and toss well to coat. Add pumpkin seeds and fold to combine. Season to taste (the salad may need more salt at this point). Let stand at room temperature for about 30 minutes, toss before serving and enjoy.
Poisson Cru
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You will need:
- 500 g of tuna cut into cubes
- The juice from 8 limes
- 1/2 teaspoon of salt
- 1 tomato
- 1 green bell pepper, diced
- 1 peeled and quartered persian cucumber
- 1 carrot, peeled and grated
- 1 large red onion, diced
- 1 cup of coconut milk
- 2 cloves of garlic
- 1 small knob of ginger
- Salt and pepper
Place your cubes of tuna into a small bowl, then pour the lime juice over the tuna. Mix and massage the lime juice into the tuna, sprinkling salt into the tuna as well. Cover bowl and put in the refrigerator. Let the tuna sit for 8-12 minutes, but not much longer. You don’t want the acid to “overcook“ the fish. While the tuna is ”cooking," combine the tomato, bell pepper, cucumber, carrot, onion, garlic and ginger into a large serving bowl. Once the tuna is “cooked” and ready to go, remove from the bowl of lime juice (but keep the bowl around) and add the tuna to your salad bowl. Drizzle half of the lime juice from your cooking bowl into the salad and mix well. Finally, add the coconut milk bit by bit, mixing around the salad well.
Greek Pasta Salad with Red Wine Vinaigrette
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You will need:
- 2 1/2 cups of uncooked pasta
- 2/3 cup of sliced red onions
- 15 cherry tomatoes, halved
- 1 cup of diced cucumbers
- 3/4 cup of sliced olives
- 3/4 cup of diced green peppers
- 1 cup of crumbled feta cheese
- 1/3 cup of red wine vinegar
- 2 teaspoons of freshly squeezed lemon juice
- 1 1/2 teaspoons of minced garlic
- 1 teaspoon of sugar
- 2 teaspoons of dried oregano
- 1/2 cup of extra ****** olive oil
Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing. In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
Salad made from herbs and smoked mackerel
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You will need:
- 300 g of sliced and smoked mackerel fillet
- Rocket salad
- 1 chopped cucumber
- 1 chopped red onion
- 1 tablespoon of olive oil
- 1 teaspoon of apple vinegar
- 1 teaspoon of mustard
- Salt
Mix together the olive oil, apple vinegar and the mustard. Mix in the herbs, red onion and cucumber. Season and add salt. Arrange on a plate, then place large pieces of the mackerel fillet on top.
Salad with radish and egg
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You will need:
- 400 g of radish
- 1 cucumber
- A small amount of dill
- 1 egg
- 100 g sour cream
- Ground black peper
- Salt
Hard boil the egg, allow it to cool, and then break into small pieces. Chop up the radish, cucumber and dill. Add salt and pepper to the sour cream. Mix everything together carefully.
Avocado Caprese Salad
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You will need:
- 2 cups of fresh arugula
- 1/2 avocado, pitted and sliced
- 3 slices fresh mozzarella cheese
- Fresh basil leaves
- 1 tablespoon of extra ****** olive oil
- 1 1/2 teaspoons of balsamic vinegar
- A generous pinch of sugar or a dollop of honey
- Salt and pepper
Assemble the arugula, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra ****** olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.
