30 Healthy Salad Recipes
Our best and most flavorful salad recipes play more than just a supporting role, they are the star of the table.
Drizzled with homemade vinaigrette, ripe tomatoes steal the show in this twist on the traditional BLT sandwich. French baguette slices smothered in goat cheese rounds out this delicious dish.
Tip: Tomato “shoulders” are tender, so to avoid bruising, store tomatoes stem side up.
- Recipe: Deconstructed BLT
Quinoa is a grain-like crop grown primarily for its edible seeds, which star in this light and refreshing salad. You can substitute orzo pasta, faro, or couscous for the quinoa, if you prefer.
- Recipe: Quinoa, Corn, and Mint Salad
Sure, you can just mash up a crab cake on top of your salad, but we like this thoughtful recipe better. It has a lighter texture and flavor because the crab isn’t fried or sautéed first.
- Recipe: Maryland Crab Cake Salad
Soba noodles are made of buckwheat and wheat and have a nutty-earthy flavor. This version, made from green tea, can be tricky to find in smaller cities; you can substitute any noodles with excellent results.
Fresh parsley, chopped dill, and ground black pepper pack this crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to.
Jicama is a sweet root vegetable that looks like a turnip, and tastes somewhere between a water chesnut and an apple. If you can't find it, substitue a crisp, white turnip.
A fast-growing fish, mahi mahi is considered an ocean-friendly seafood choice. At the market, look for a fish with brightly colored skin and meat with a pinkish hue.
When cooking pasta, use four to six quarts of water for every pound of pasta. Stir in about ½ to 1 tablespoon of salt per pound of pasta to the boiling water before adding the noodles. Adding oil keeps them from sticking together, but also keeps flavorful sauces from sticking.
- Recipe: Salmon Niçoise Pasta Salad