From a new take on a classic Caesar to a vegetarian noodle salad, these are the perfect healthy salad recipes for a sunny week
Easy to throw together and quick to make, healthy salad recipes make for a delicious lunch or speedy dinner. The problem is that some healthy salad recipes aren't all that inspiring, well that's where these come in.
We've rounded up the best healthy salad recipes that fill you with the good stuff your body needs but still satisfy, so you aren't left feeling hungry. From a new take on a Caesar salad to a dish that makes the most of British summer produce and a noodle recipe vegetarians will love, we've got plenty of new healthy salad recipes to inspire your week.
So have a look at these simple healthy salad recipes that can all be made in advance, kept in the fridge in airtight containers and dug into whenever you need to fill you with energy. They also make for a delicious dinner in the garden. When you're busy and desperately trying to get stuff done, making the right choices food-wise can seem hard, especially when the fastest and most available food isn't always what you’d necessarily fit into a balanced and nutritious diet. It doesn’t have to be laborious to eat right, and you don’t have to scrimp on flavour. Salads can be filling and satisfying, trust us, and enjoy.
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Sheet-Pan Broccoli & Chorizo Salad With Tortilla Chip Gremolata Recipe on Food52Looking for an unexpected way to dress up a pan of regular-old roasted broccoli? Make this hearty dinner inspired by a taco salad, simple enough to pull off any night of the week. I love everything about it: golden bits of chorizo, crispy-edged broccoli flavored through and through from rendered chorizo fat, and all manner of customizable toppings. (Sliced radishes, cilantro, crumbled cotija, and sour cream are my go-tos.) But my absolutely favorite part—the one thing that’s non-negotiable in my opinion—is the tortilla chip gremolata strewn all over the dish near the end of its roasting time. This take on gremolata—an Italian condiment traditionally made with chopped parsley, garlic, and lemon zest—is a mix of crushed tortilla chips, slivered scallions, chopped cilantro, and lime zest. It adds so much texture and flavor, and honestly makes me question why I haven’t been topping salads with crushed chips for years. A few tips and notes: Like any good sheet-pan salad, this one is totally flexible. Try cauliflower instead of broccoli, or a different style of sausage for the chorizo. For a meatless version, substitute a vegetarian sausage for the chorizo. Or simply omit it and add extra olive oil to coat the broccoli florets, as well as ancho chile powder, Mexican oregano, and/or paprika to amp up the spicy flavor. As for other accoutrements, guacamole or sliced avocado would be lovely, as would corn salsa, cheddar cheese, or pico de gallo. Speaking from experience, when it comes to the gremolata, any type of tortilla chips will do—but I particularly like the “hint of lime” variety you can buy from the store. Also speaking from experience, since you’ll have a bag of chips open anyway, there’s absolutely no shame in serving a few extras on the side.
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Sheet-Pan Chicken With Figs & Bread Salad Recipe on Food52Inspired by two recipes from The Zuni Cafe Cookbook, this sheet pan chicken dinner has several tricks up its sleeve that make it especially easy, inexpensive, and satisfying, such as making one scrappy vinaigrette that does triple-duty, jump-starting drumsticks under the broiler for the crispiest skin (and less hot oven time), and macerating dried figs in vinegar and hot water so they’ll stay nicely plump when roasted. It’s a combination of flavors and textures I can’t get enough of, and it’s filling enough to satisfy on its own, no sides needed.
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