Easy Healthy Salads For The Whole Week

healthy salads

Healthy Salad Recipes

It’s easy to throw fresh produce together to make easy healthy salads. I know you’re a busy girl like me and paying attention to what you eat is easier said than done. You can make these salads in 20 minutes or less and keep them in the fridge until lunch. Salads can be a great way to include greens in your diet. I hope you guys enjoys these delicious healthy recipes.

Sunday: Poppy Seed Cranberry Salad

Ingredients:

Salad-

8 oz baby spinach
1/2 cup almonds, toasted
1/2 cup dried cranberries

Poppy Seed Dressing-

1/2 cup olive oil
2 Tbsp white sugar
2 Tbsp honey
1/2 Tbsp finely minced shallot
1/4 cup white wine vinegar
1 ½ Tbsp apple cider vinegar
2 Tbsp poppy seeds, toasted

Directions:

For the dressing-

In a bowl or jar whisk together olive oil and sugar until sugar has dissolved. Stir in honey, shallot, white wine vinegar, apple cider vinegar, and poppy seeds

For the salad-

Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

Recipe Source: adapted from Allrecipes

Monday: Cucumber Avocado Salad

Ingredients:

1 lb Roma tomatoes
1 cucumber
2 avocados, diced
2 Tbsp extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1/4 cup cilantro, chopped
1 tsp sea salt
1/8 tsp black pepper

Directions:

Place chopped tomatoes, sliced cucumber, diced avocado, and cilantro into a large salad bowl.
Drizzle with olive oil, lemon and lime juice. Toss gently to combine. Add salt and pepper.

Recipe Source: adapted from natashaskitchen

Tuesday: Chicken Caesar Skinny Salad

Ingredients:

Salad-

2 whole Chicken Breast fillets, skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz turkey bacon, cut into strips
2 eggs, boiled
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese

Dressing-

⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons black pitted olives, chopped finely
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning

Directions:

Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil the eggs.

Caesar Dressing-

Combine yogurt, oil, garlic, olives, lemon juice and parmesan. Whisk until well combined; add salt and pepper to taste.

Salad-

Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; Pour over the dressing; mix well to combine, and serve.

Recipe Source: adapted from cafedelites.com

Wednesday: Strawberry Balsamic Salad

Ingredients:

½ cup olive oil
¼ cup balsamic vinaigrette
4 teaspoons dijon mustard
1 cup roasted walnuts
12 ounces baby spinach and mixed field greens mix
16 ounces strawberries, sliced
Salt to taste

Directions:

Dressing-

Combine 1/2 cup olive oil, 1/4 cup balsamic vinaigrette, and 4 teaspoons dijon mustard. Season with salt to taste.

Salad-

Combine spinach mix, strawberries, and pecans in a large bowl. Add salad dressing and toss until evenly coated.
Heat a small skillet over medium-low heat. Add the walnut and toast until fragrant, about 10 minutes. Stir often to prevent scorching.
Add 2 Tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add walnuts, and toast for about 10 to 15 minutes. Stir often to prevent scorching.

Recipe Course: adapted from culinaryhill

Thursday: Simple Kale Salad

Ingredients:

The Salad-

1 pound kale
1/2 cup dried cranberries
1 avocado
1/4 cup shredded Parmesan cheese

The Vinaigrette-

2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:

Toss the kale with the dried cranberries, avocado, and Parmesan cheese. Whisk together the lemon juice, olive oil, and season with salt and pepper. Drizzle the salad with the lemon vinaigrette and season with salt and pepper.

Recipe Source: adapted from refinery29

Friday: Shrimp and Avocado Salad

Ingredients:

2 tablespoons of lime juice
1 tsp olive oil
1/4 tsp salt, black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
2 medium avocado, diced
1 jalapeno, seeds removed, diced
1 tbsp chopped cilantro

Directions:

In a small bowl combine lime juice, olive oil, salt and pepper. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Salt and pepper to taste.

Recipe Source: adapted from skinnytaste.com

Saturday: Black Bean Salad

Ingredients:

Black Beans-

1 15 oz can black beans , rinsed and drained
3 tsp chili powder
1/3 tsp salt
1/2 tsp garlic powder
1/2 tsp  paprika
2 tsp cumin
1/2 tsp cayenne, optional
1/4 cup water
1 15 oz can chickpeas , rinsed, drained and dried really well
1/4 tsp cinnamon
1 head romaine lettuce
1-2 chopped tomatoes
1 red bell pepper, diced
1 avocado, diced

Basil-Lime Vinaigrette-

1 jalapeno pepper, seeded and chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
1/3 cup honey

Directions:

Chickpeas-

Preheat oven to 400 degrees F.
Combine chickpeas with the chili powder, cumin, salt and cinnamon.
Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes Set aside.
Combine the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally for about 5-6 minutes.
Toss the lettuce, tomatoes, peppers, and avocado in a large bowl. Plate the lettuce mixture on each individual plate. Add the black beans to the individual servings and top with the crunchy roasted chickpeas.

Dressing-

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the basil leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Recipe Source: adapted from veggieinspiredjourney

What healthy recipes do you like to make? Leave a comment and feel free to share!