Make one of these salads to keep you fuller for longer and reach your nutritional goals. Each of these recipes has less than 14 grams of carbs per serving, making them perfect for those watching their carb intake. Plus, at least 6 grams of carbs come from fiber, which helps keep you full, aids heart health, and speeds digestion. Recipes like Massaged Kale Salad and Grilled Eggplant Salad are the perfect way to finish off a protein-rich dinner.
Massaged Kale Salad
Here, the kale and dressing are massaged together with your hands to allow the pungent garlic dressing to soak into the kale. You can use any variety of kale in this recipe, but remember to remove the tough stems before you begin.
Grilled eggplant salad
This easy roasted eggplant salad is a healthy side dish you’ll want to serve all summer long. It’s ready in just 25 minutes and can be served warm or at room temperature, making it perfect for casual parties or weekday dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes this a salad bursting with vibrant flavor and color. Serve with grilled chicken or fish, or as part of a vegetarian mezze platter with dips like hummus and pita bread.
“Spoon-based” chopped salad
When Paul Newman and Michelle Nischan opened their restaurant The Dressing Room in Westport, Connecticut, Paul asked that the menu be sure to include a chopped salad that could be eaten with a spoon. This chopped salad recipe features celery, carrots, red peppers, apples, cucumber, greens, cabbage, goat cheese and almonds, making it a great dish full of flavor, color and texture. It’s the perfect addition to any holiday meal, and stays crisp even when stored.
Cucumber and avocado salad
This healthy cucumber and avocado salad can be prepared in just 5 minutes. Lime juice and fresh herbs enhance the bright flavor of this crisp, creamy salad. It’s the perfect side dish for grilled chicken, fish or steak. This recipe calls for English cucumbers, which don’t need to be peeled, but regular cucumbers are fine too. Just peel before slicing.
Guacamole Chopped Salad
A healthy salad packed with veggies and the delicious flavor of your favorite guacamole. Want to add some extra protein? Add some leftover roasted chicken or sautéed shrimp. Serve with (or crumble on top of) some tortilla chips to take it up a notch.
Citrus and arugula salad
This easy salad recipe makes a great side dish to any dinner meal: the bright flavor of citrus pairs perfectly with tangy arugula, avocado, and a hint of jalapeño.
Broccoli salad with bacon
Perfect for potlucks, this super easy recipe updates the classic broccoli salad with cauliflower, bacon, and crunchy sunflower seeds, sure to become a picnic staple.
Massage salad with mustard greens
A few minutes of gentle simmering transforms bitter mustard greens into a mellow, balanced salad with subtle flavors of lemon, garlic, and Parmesan.
Chicken salad stuffed avocado
Looking for an easy lunch to take to work? This healthy homemade chicken salad wrapped in avocado instead of bread is just the thing. Plus, this recipe makes enough make-ahead lunches for the week! If you have leftover cooked chicken, skip step 1 and use about 2 1/2 cups shredded chicken in step 2.
Spring pea and strawberry salad
Beautiful and delicious, this spring pea salad is the perfect addition to any potluck or dinner party. Plate the salad and add the dressing just before serving, or serve the dressing on the side for everyone to add. The tangy champagne vinaigrette perfectly complements the grassy sweetness of the peas and the fruity flavor of the berries.
Avocado and romaine salad with black olive dressing
John Willoughby helped start Cooks Illustrated, served as editor-in-chief of Gourmet, and has written several cookbooks, including Big Flavors of the Hot Sun. This salad was one of the recipes featured in an article on olives in the March/April 1995 issue of EatingWell. It was one of the favorites, chosen from over 1,000 salad recipes, and was reintroduced in the 30th anniversary issue.
Broccoli Salad with Sherry Vinaigrette
Parmesan, red onion and pecans add flavor and texture to this quick and easy broccoli salad, which is a great side dish to any protein, and if you have leftovers, pair them with pasta for lunch the next day.
Spicy green salad with soy sauce and roasted garlic dressing
Tangy vegetables like mizuna and mustard are mellowed with a sweet and savory dressing made with whole roasted garlic, and served with grilled shrimp or beef as a main course.
