Spinach and Strawberry Salad: Combine fresh spinach leaves with sliced strawberries, thinly sliced red onion, and toasted almonds. Dress with a light balsamic vinaigrette for a sweet and tangy flavor.
Kale and Apple Salad: Massage kale leaves with a little olive oil and lemon juice until tender. Add chopped green apples, walnuts, and dried cranberries. Toss with a mustard vinaigrette for a crunchy, refreshing salad.
Carrot and Beet Slaw: Grate carrots and beets, and mix with sliced scallions and a handful of parsley. Dress with an orange juice and apple cider vinegar dressing for a bright, flavorful dish.
Cucumber and Tomato Salad: Combine sliced cucumbers, cherry tomatoes, and red onion. Toss with a dressing of red wine vinegar, olive oil, and dried herbs. This salad is hydrating and perfect for warm weather.
Broccoli and Cauliflower Salad: Chop broccoli and cauliflower into small florets, and mix with chopped red bell peppers and sunflower seeds. Dress with a yogurt-based dressing to keep it light and creamy.
Arugula and Roasted Chickpea Salad: Top arugula with roasted chickpeas, sliced avocado, and shaved Parmesan cheese. Use a lemon tahini dressing for a touch of richness without excessive calories.
Mixed Greens with Radishes and Snap Peas: Toss mixed greens with thinly sliced radishes, snap peas, and a handful of mint leaves. Use a lime vinaigrette for a zesty, low-calorie salad that’s full of flavor.
Shaved Brussels Sprout Salad: Shave Brussels sprouts and toss with toasted pecans and grated Pecorino cheese. Dress lightly with olive oil and lemon juice for a nutty and refreshing salad.
Asian Cabbage Salad: Mix shredded cabbage with grated carrot, sliced bell peppers, and chopped cilantro. Add baked tofu strips and dress with a ginger sesame dressing for an Asian twist.
Watercress and Orange Salad: Combine watercress with orange segments, sliced avocado, and chopped walnuts. Dress with a citrus vinaigrette for a salad that’s bursting with vitamins and flavor.