Do you want to increase the number of vegetables in your diet? Please choose from one of my four quick and healthy salad recipes. Each salad is simple to prepare, packed with nutrients, and, of course, tasty! I’ll demonstrate how to prepare Easy Healthy Salad Recipes, Spinach + Strawberry Salad, Green Bean + Tomato Salad, Romaine + Herb Salad, and Cucumber, Tomato Onion Salad.
And today, I am sharing four easy, healthy salad recipes with you to help keep you feeling excited and inspired in the kitchen. So whether you want to eat better, lose weight or incorporate more beautiful, beautiful, delicious vegetables into your diet, salads are always a fantastic option.
How To Make Easy Healthy Salad Recipes
Do note that I will link all of the recipes I’m sharing today in the description box below so you can grab the recipe and print it out. The first salad that I’m going to share is a strawberry and spinach salad.
So I’m going to start by making the salad dressing, which is so easy to do. I will begin with a quarter cup of each extra Virgin olive oil and balsamic vinegar. Then I have a quarter teaspoon of Dijon mustard, one tablespoon of raw honey, and then a good fat pinch of salt and black pepper.
I’ll pop my lid on, shake that up and set it aside. Then in a nice big bowl, I have 8oz of baby spinach along with one cup of sliced strawberries.
Now to slice the strawberries, I just cut the Greens off the top, lay the Berry flat side down, and then just slice, and you can do this as thin or as thick as you’d like to.
Then I’m going to take that dressing, give it one more shake, drizzle it right over the Greens and the berries and gently toss this all together. You want a nice light coating of the dressing on all of the berries and the spinach.
To finish the salad off, I will top it with a quarter cup of toasted pecans and a quarter cup of crumbled gorgonzola cheese. It is an easy, delicious salad that is simple to make and screams summer. And keep in mind that if you don’t have strawberries.
You could do blackberries, blueberries, raspberries, peaches, plums. They would all be delicious. Next, I will show you how to make a lovely and simple green bean tomato salad.
Read Also: How To Prepare Shrimp And Green Beans Recipe
So to start, I have £1 of green beans that I’ve washed, trimmed, and cut into one-inch pieces. I’m going to transfer them into a steamer basket and cook them for three to four minutes, or until they are nice, bright, vibrant green with a bit of an Al dente bite to them.
You don’t want to let them get too soft. Now, the secret to getting the green beans just right is once you’ve got them where you want them, transfer them into an ice bath.
It’s going to shock the green beans. It stops the cooking process and helps them retain that bright, beautiful green colour.
Now for the salad dressing again, this is so simple. I start with two tablespoons of diced red onion that will add a great texture to the dressing. Next, use one clove of crushed garlic, a quarter cup of extra Virgin olive oil, and a quarter cup of red wine vinegar.
Please give it a fat pinch of salt and black pepper. Pop on the lid, shake that up, and the dressing is ready to go. Then in a nice big Bowl, I have my blanched green beans, and for that, I am adding one and a half cups of quartered tomatoes.
And then just for a little creamy tangy texture, a little bit of offset cheese as well, a handful of fresh chopped basil. It is like such a garden-fresh salad.
I’ll drizzle my dressing over the top and gently toss this all together again. This salad is a great side dish, but it’s also lovely as a main meal.
I would add some hard-boiled eggs or some leftover protein to bump it up from a side dish to the main dish. The next salad I will show you is crunchy romaine, dill, and Mint salad. It is one of my favourite go-to salads in the summer.
And I’m telling you that I get asked for the recipe every time I make it. So again, I’m going to start with my salad dressing.
I have one clove of crushed garlic along with a quarter cup of extra Virgin olive oil and a quarter cup of fresh lemon juice. Then I add a teaspoon of honey to round the flavours out a bit. It is a super bright new dressing, and give it a pinch of salt and some black pepper pop on the lid.
Could you give it a good shake? Set that aside. You are going to notice that not only are these salads extremely simple, but the dressings are as well.
So just a little side note to yourself, you do not have to take a lot of time or get fancy to make great tasting, delicious, nutritious foods. So the base of this salad uses fresh romaine lettuce.
I have two hearts here. I’m just going to trim off the bottom, slice them in half lengthwise, and then cut them nice and thin. Romaine is fresh crunchy lettuce, so I love using it in a salad. Then I have some fresh herbs. I have half a cup each of new chopped Mint fresh chopped dill, and then I have thinly sliced scallions.
Now, remember, you can use both the white and the green parts of the scallion, as long as they are nice and fresh and crunchy like mine are here.
And then we’ll drizzle the dressing right over the top. Gently toss everything together, and you will have just made the most simple, the most delicious, bright, and beautiful romaine and herb salad. I’m making a cucumber tomato and onion salad for my fourth and final salad.
This one, just like the green bean salad, is perfect for those of you who are looking for a non-lettuce salad.
And yes, you guessed it, we will start by making the salad dressing, so I have one clove of crushed garlic. Make sure it’s a nice big fat clove.
Otherwise, you might want to use two one, four cups of extra Virgin olive oil, A quarter cup of red wine vinegar, and then a fat pinch of salt and black pepper. Remember, whenever you’re seasoning the salad dressings, you want to be generous because this is what’s going to strengthen the entire salad. Right?
The entire bowl of vegetables is going to be seasoned with this dressing. So be generous. Then I’m going to chop up two large cucumbers. Now, I like using these English cucumbers because they don’t have any seeds, and they’re nice, crisp, and crunchy. But any cucumber will do the job.
You’re going to need about six cups total and three cups of cherry tomatoes that I’m going to slice in half, and then I’m going to cut some red onion. You want to get them as thin as possible with great texture and flavour.
So then, into a nice big bowl, I’ve got all of my cucumbers. I will add in those tomatoes and the thinly sliced red onion, and then I will add some creamy, tangy feta cheese.
It is, of course, optional, and if you want to keep this salad dairy-free but still want that rich buttery flavour and texture, Try swapping in some kalamata olives for the feta cheese.
Such a delicious swap, and then we’ll drizzle the dressing right over the top. I’m going to toss this all together gently. I’m keeping this salad nice and easy, but keep in mind that any fresh herbs would elevate this salad. So a little bit of fresh oregano or basil would both be delicious. It’s so crunchy, so bright; it’s so simple.
And honestly, all four of these salads just screen summer, so I cannot wait to hear which one you think you’re going to try first.