easy salads

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

olive oil

lemon juice

Dijon mustard

shallots

agave

white miso

fine sea salt

black pepper

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

cucumber

Greek olives

red onion, thinly sliced

chives

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

I love kale! In this salad, we're pairing my favorite leafy green with mango and spicy prawns. A delicious lunch or dinner packed full of protein, healthy fats and flavor!

Kale Salad with Mango and Spicy Prawns

prawns, shelled

avocado,

mango,

corn kernels

kale

jalapeño or serrano pepper, minced

tsp chili powder

tsp butter

salt and pepper

lime

onion powder

Wash and dry kale remove the thick middle stem and break into bite sized pieces. Place in a large serving bowl.

Heat butter in a non-stick pan. Add jalapeño and cook for 1 minute over medium-high heat.

Add prawns, chili powder and a sprinkle of sea salt. Cook 3-5 minutes (until pink all the way through). 

Meanwhile, whisk together dressing ingredients and toss with salad. 

Everything you love about Greek Salad but with tender zucchini ribbons!

Greek Zucchini Salad

zucchini

red onion (sliced thinly)

oz cherry tomatoes (cut in half)

oz feta cheese (crumbed)

kalamata olives

parsley

kosher salt (to sweat zucchini)

apple cider vinegar

salt

ground pepper

Sweat Zucchini: Ribbon zucchini with either a mandoline set to 1/16 of an inch or with a Y-peeler. LIne in a colander and sprinkle with a little salt (1/2 tsp), and gently mix. Let sweat over the sink or over a bowl to release excess moisture for at least 30 minutes. Once done, pat dry with paper towels and add to a bowl.

Prep Vinaigrette: Meanwhile, add all of the vinaigrette ingredients to a Pyrek with a pour spout and whisk until well combined and emulsified.

Assemble Salad: Add all salad ingredients to a large bowl and mix well. Dress with vinaigrette and then mix again.  Finish with fresh parsley.

Serve and Enjoy!

https://content.jwplatform.com/videos/22C3eE5o.mp4

It's a raw zucchini salad that's packed full of so much flavor you won't even realize you're eating zucchini! Our Greek Zucchini Salad is a fresh, easy-to-make salad that has everything you love about a Greek salad but made with thinly sliced tender fresh zucchini!

Greek Zucchini Salad.mp4

This healthy spinach salad with blueberries is delicious and easy to make. It includes the crunch of broccoli florets, tangy goat cheese, and good-for-you avocado!

Blueberry Spinach Salad

baby spinach (5-6 ounces bag)

broccoli florets (chopped)

blueberries

avocado (diced)

goat cheese

chopped nuts (walnuts

cranberries

White Wine Vinaigrette

Fill a large bowl with the spinach, chopped broccoli, blueberries, diced avocado, crumbled goat cheese, nuts (if using), and cranberries.

Drizzle the vinaigrette over the salad and toss to combine.

Make the salad:

You can layer the salad ingredients in a salad bowl a day ahead of time without the diced avocados and without the dressing. Cover with a lid or plastic wrap and keep refrigerated until ready to serve.

Dice the avocado and drizzle with dressing right before serving.

Prep ahead tips:

I've never thought of putting blueberries in a salad, but it's delicious! My husband liked it too, thank you!

Our blueberry bush is thriving so I decided to try this salad. It was fresh &amp; delicious.

Epic spinach salad! the texture, the flavors... delicious!!

Made this salad for dinner last night and it was so satisfying. From the creaminess of the goat cheese to the tartness of the cranberries, every mouthful was so good! Easy to follow recipe as well - thanks!

This is my new favorite summer lunch! I love the fresh flavors- perfect for summer!

This was the perfect summer salad to make for lunch today! I had a ton of blueberries in my fridge that were just waiting to get used up, and they tasted great along with the spinach and other ingredients in this recipe. Yum!

Delicious! I love how easy it was to compile everything. It made for a really filling, healthy dinner.

Perfect light and healthy summer salad! I loved every bit of it! Thank you!

Made this blueberry spinach salad as a side with dinner tonight and it was delicious! The perfect summertime salad!

Enjoy this fig salad with sprinkled goat cheese over arugula or field greens drizzled with a classic balsamic vinaigrette.

Simple Fig Salad with Goat Cheese

figs

arugula greens

oz goat cheese (crumbled)

Balsamic Vinaigrette

If making a balsamic vinaigrette (like in this recipe), combine all the ingredients in a dressing jar or mason jar and refrigerate until ready to use. Store leftovers in the fridge for up to a week.

Make the vinaigrette:

Place the arugula or field greens in a large salad bowl. Toss with half of the vinaigrette, 3 tablespoons, to coat the greens.

Quarter the fresh figs by first cutting of the stems, then slicing them in half and again in quarters. Place them on top of the greens.

Crumble the goat cheese on top of the salad and drizzle the remaining dressing over the top of the figs and goat cheese for added flavor.

Make the Salad:

Laura, this salad look amazing! And I LOVE the photos of you at the vineyard! How FUN!!! Thanks for sharing this experience with us, and this lovely recipe! Blessings to you, sweet friend, Kelly

That salad looks DLISH! I am always looking for new ways to spice up my salad and this looks like it will work perfectly! YUMM

Top 5 easy salads recipes from across the web

The most viewed easy salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Salad Niçoise

Kale Salad with Mango and Spicy Pra...

Greek Zucchini Salad

Blueberry Spinach Salad

Simple Fig Salad with Goat Cheese

Top 5 easy salads recipes from across the web

The most viewed easy salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Salad Niçoise

Kale Salad with Mango and Spicy Pra...

Greek Zucchini Salad

Blueberry Spinach Salad

Simple Fig Salad with Goat Cheese

The most viewed easy salads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine