Super Healthy Salad Recipes to Get Beach Ready

Staying fit is not only about exercising but also about having wholesome meals. As such, what better than a bowl of fresh veggies salad to start with? What is a salad, really? Sure, it can be a pileup of fresh veggies, but it can also be a combination of hot and cold ingredients, with grains or even fresh fruit tossed in. When you hit the right combination of elements, a salad can be a hearty, filling main course.

Reboot your routine with these healthy salads that offer all the nutritional benefits of heaps of greens (reds and oranges, too), yet are satisfying and truly delicious. No matter which types of salads you crave, make sure to start with a healthy salad dressing, preferably one that’s homemade. Below, you’ll find salads full of textures, temperatures, varied ingredients, proteins, and veggies that come together to make an ideal main course. Let these wonderfully light and nutritious recipes take center stage as full meals.

Lentil, roast beetroot, and baby carrot salad

Lentils are an amazing source of protein and fiber, while beetroots and baby carrots are great for your skin. This nutrition-packed salad recipe will work miracles for your summer cravings.

Ingredients
- 4 peeled and cut beetroots
- A bunch of peeled and cut-in-half baby carrots
- 3/4 cup green lentils
- 4 cups of water
- Half finely chopped onion
- 1 tsp olive oil
- 1 tbsp. balsamic vinegar
- 1/4 cup lightly toasted pepitas
- 2 tbsp. chopped parsley
- 2 tbsp. chopped fresh mint
Method
- Prepare your oven and preheat it to 200C/180C.
- Take a large baking tray and place non-stick baking paper on it.
- Put beetroot and carrots on the tray. Make sure you make a single layer.
- Now sprinkle some pepper and olive oil on the whole tray.
- Roast it for more than half an hour until it turns golden.
- On the other hand, put the lentils and water to boil in a big pan.
- Once it starts boiling reduce the heat to sim and let it cook for 2 minutes.
- Drain out the water and mix the lentils with vinegar, onion, and oil in a bowl.
- Mix the ingredients well and leave them unattended for 5 minutes.
- Now add the rest of the leftovers, including beetroot, carrot, mint, pepitas, and parsley.
- Add pepper and mix before serving.
Green Goddess Chicken Salad

Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies, and lemon. The creamy dressing is typically tossed with a green salad, but it’s also addictive.

Ingredients
- 2 oil-packed anchovies, drained
- 1 small garlic clove
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed basil leaves and coarsely chopped dill
- 1 tablespoon oregano leaves
- 3/4 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- Kosher salt and freshly ground pepper
- One 1-pound loaf of ciabatta, bread cut into 1-inch cubes
- One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
- 3 inner celery ribs with leaves, thinly sliced
- 1/2 cup pitted olives, halved
Method
- In a food processor, pulse the anchovies, garlic, parsley, basil, dill, and oregano until coarsely chopped.
- Add the mayonnaise and lemon juice and process until smooth.
- Fold in the chives; season with salt and pepper.
- In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery, and olives.
- Add the dressing and toss to coat. Season with salt and pepper and serve.
Crunchy Chickpea Kale Caesar

Speaking of crunchy things, these roasted chickpeas are an addictive topper. You might never go back to croutons.

Ingredients
- 2 (15-oz.) cans of chickpeas, rinsed and drained
- 2 tbsp. extra-virgin olive oil
- Salt & freshly ground black pepper
- 1/4 pt. mayonnaise
- 2 tbsp. lemon juice
- 2 tbsp. finely grated Parmesan
- 1 tbsp. Dijon mustard
- 2 cloves garlic, finely chopped
- 1 tsp. anchovy paste
- 1 large bunch of kale (tough stems removed), chopped
- 2 small peppers, seeded and thinly sliced
Method
- Pat chickpeas very dry with paper towels.
- On a rimmed baking sheet, toss with olive oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.
- In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and 1/4 teaspoon salt.
- Add kale and peppers; toss to coat. To serve, top salad with chickpeas.
Wild-Salmon Cakes with Quinoa Salad

This salad gets topped with two juicy salmon patties, so you know it’s going to be good. This easy-to-make SuperCarb Diet meal is fresh and filling.

Ingredients
- 1 lb. skinless wild salmon, cut into small chunks
- 2 green onions, sliced
- 1/2 tsp. grated orange zest
- Salt & freshly ground black pepper
- 2 tsp. extra-virgin olive oil
- 1/4 c. fresh basil, chopped
- 3 tbsp. orange juice
- 3 tbsp. sherry vinegar
- 5 c. cooked quinoa
- 5 c. packed mixed greens
- Orange wedges, for serving
Method
- In a food processor, pulse salmon, green onion, and orange zest until finely chopped.
- Form into cakes; freeze 10 minutes. Season with 1/4 teaspoon salt.
- On a pan, heat 2 teaspoons olive oil on medium. Add cakes; cook for 4 minutes per side.
- Meanwhile, in a large bowl, whisk basil, orange, juice, sherry vinegar, 2 tablespoons olive oil, and 1/4 teaspoon of each salt and pepper.
- Add quinoa and mixed greens, tossing to combine.
- Serve with salmon cakes and orange wedges, topped.

These healthy salad recipes are beautifully balanced and easy to make, you should give them a try. You can choose a wide variety of veggies, the more colorful the better to help ensure that you get an array of nutrients, and look for ones that are high in fiber, which will keep you feeling satisfied.

At وزرد أثليجر^[3], we believe in promoting good nutrition by creating content that educates our customers on healthy food choices. Do try our recipes and if you have any interesting healthy yet easy salad recipes, do drop them in our comment section.

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