light salad

Arugula Salad

olive oil

lemon juice

Kosher salt

black pepper

arugula

Parmesan,

I like a lot of fresh ground pepper on my arugula salad. Also, after I dress my salad I use my zester to put parmesan cheese on my salad. The freshly zester parmesan is very light and fluffy and it sticks to the dressed arugula.

A truly delicious salad that's ready in minutes with the Thermomix. The salty umami from the toasted walnuts and prosciutto is countered with an explosion of sweetness from the apples and maple syrup. Kale is one of the most nutrient-dense foods you can find; low-calorie but packed with vitamins and antioxidants.

Kale, Apple and Walnut Salad

170 g (about 1) trimmed Kale

(about 2 g) cored, sliced Pink lady apple

g (about ¾ cup) shelled Walnuts

(about 116 g) juice of Lemon

g (about 1 ⅛ tablespoons) Maple syrup

g (about 1 ⅞ tablespoons) Extra virgin olive oil

(about 10 g) Dijon mustard

(about 40 g) Prosciutto

This is a light salad with a punchy walnut dressing. Lentils and walnut pieces add bite, which complements the creamy goats’ cheese perfectly. Walnut oil has a deliciously distinctive flavour, but if you can’t find it olive oil would also work.

Lentil and Goat's Cheese Salad with Walnut Dressing

400 g (about 2 cups) canned, drained, rinsed Puy lentils

g (about ¾) roasted, chopped Red bell pepper

g (about ½ cup) crumbled Soft goat cheese

150 g (about 4 ¾ cups) Baby spinach

g (about ½ cup) Walnuts

(about 30 ml) Balsamic vinegar

(about 45 ml) Walnut oil

Dijon mustard

Salt & pepper

A light salad made with a mix of fresh spring berries and a lemon verbena vinaigrette.

Spring Berry Salad with Lemon Verbena Vinaigrette

champagne vinegar

lemon verbena leaves (loosely packed)

spring mix salad greens

berries

sunflower seeds

Combine vinegar, olive oil, and lemon verbena leaves in a blender. Blend on high until leaves are pureed into the vinaigrette. (If you don't have a high-powered blender like the Vitamix, you may want to strain the dressing through a fine mesh sieve or cheesecloth.)

Divide greens onto 4 plates.

Top each with 1/2 cup of berries and sprinkle with sunflower seeds.

Drizzle vinaigrette over the salad. (There might be extra—don't feel like you need to use it all!)

This jicama salad is light, crisp, tart, and refreshing. It&#x27;s quick and easy to make and packed with nutrition. It&#x27;s the kind of thing you can make quickly for a light lunch or a summer cookout.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Jicama Salad with Apples and Honey Lime Dressing

tbsp (44 milliliters) fresh lime juice

tbsp (10 grams) diced shallot

tbsp (21 grams) honey

mayonnaise

tbsp (30 ml) extra virgin olive oil

jicama

green apples (about 3/4 lb)

radishes

jalapeño

(4 grams) chopped fresh cilantro

Salt and black pepper

Add the lime juice, shallot, honey, and mayonaise...

Add the lime juice, shallot, honey, and mayonaise to a small bowl and stir until well combined. Using a fork or a small whisk, slowly pour in the olive oil, whisking as you pour, until the oil has been completely incorporated into the dressing. Set aside while you prepare the vegetables.

Trim the ends of the jicama and peel...

Trim the ends of the jicama and peel off the skin. Slice in half. Lay one half on a cutting board, cut side down, and cut into slices that are 1/4 - 1/2 inch thick. Working with two or three slices at a time, stack the slices and cut them into strips that are 1/4-1/2 inch thick. Toss the strips into a large bowl.

Peel the apples and slice out the core....

Peel the apples and slice out the core. Follow the same procedure as the jicama to slice the apples into strips that are the same size as the jicama. Add the apples to the bowl with the jicama

Trim the ends off the radishes and slice...

Trim the ends off the radishes and slice into very thin rounds. If you have one, a mandoline is useful for this task. Add the radishes to the bowl with the jicama and apples.

Slice the jalapeño in half and remove the...

Slice the jalapeño in half and remove the seeds and stem. Mince the jalapeño and add it to the bowl with the other vegetables.

Add the chopped cilantro, sprinkle everything with about...

Add the chopped cilantro, sprinkle everything with about 1/2 tsp of salt and pepper, and stir.

Pour the dressing over the salad and stir...

Pour the dressing over the salad and stir to coat the fruit and vegetables with the dressing. Let sit at room temperature for about 30 minutes before serving to allow the flavors to blend and the veggies to soften slightly.

This salad is crisp and refreshing with key ingredients like cucumbers, tomatoes, and herbs, all tossed in a tangy lemon vinaigrette. It's perfect for BBQs, picnics, or a light lunch, and can be made in just 15 minutes with no cooking required.

Mediterranean Cucumber Salad with Lemon Vinaigrette

cucumbers (diced; seeds optional—personal preference)

tomato (I used small grape tomatoes)

red onion

mint leaves (chopped)

parsley (chopped)

extra virgin olive oil (good quality)

salt

Wash and dice all your fresh vegetables—cucumbers, tomatoes, and onion.

For the best flavor, chill the vegetables in the fridge before chopping if you have time.

If you prefer a less watery salad, you can remove the seeds from the tomatoes and cucumbers.

Whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper in a small bowl or mason jar.

Taste and adjust the salt and lemon juice to your preference—the dressing should be bright and zesty.

Combine the cucumbers, tomatoes, onion, mint, and parsley in a large mixing bowl.

Pour the dressing over the vegetables and toss gently until everything is coated.

Top with kalamata olives, crumbled feta cheese, and any other optional toppings like bell peppers or artichokes.

Serve immediately while the salad is crisp and cold.

Instructions

This Summer Apricot and Feta Salad combines sweet apricots with salty feta for a refreshing and flavorful dish, perfect for warm weather dining.

Apricot & Feta Salad

lettuce

feta cheese, crumbled,

tsp dijon mustard

maple syrup

tbsp apple cider vinegar

tbsp extra virgin olive oil

lemon

sea salt

pepper

Wash the lettuce or salad greens thoroughly and spin them dry using a salad spinner.

In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, salt, and pepper to create the dressing. Alternatively, combine these ingredients in a jar, seal it, and shake well until emulsified.

Arrange the salad greens on a serving platter or in a large bowl.

Scatter the quartered apricots over the greens.

Sprinkle the crumbled feta cheese on top of the salad.

Drizzle the dressing over the salad just before serving, and toss gently to combine.

I made this for my family of 6 and tripled the recipe. I wonder though how you store the dressing. It sets up solid in the refrigerator… I wonder if I should keep it in the cupboard. Not the favorite dressing of all my kids but I quite enjoy it. It may take a month or so to finish off.

Top 8 light salad recipes from across the web

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

Top Tags

Arugula Salad

Kale, Apple and Walnut Salad

Kale, Apple and Walnut Salad

Lentil and Goat's Cheese Salad with...

Spring Berry Salad with Lemon Verbe...

Jicama Salad with Apples and Honey ...

Mediterranean Cucumber Salad with L...

Apricot & Feta Salad

Top 8 light salad recipes from across the web

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

Top Tags

Arugula Salad

Kale, Apple and Walnut Salad

Kale, Apple and Walnut Salad

Lentil and Goat's Cheese Salad with...

Spring Berry Salad with Lemon Verbe...

Jicama Salad with Apples and Honey ...

Mediterranean Cucumber Salad with L...

Apricot & Feta Salad

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