While the concept of eating clean might be appealing, the hassle of creating a healthy meal from scratch might turn some away. When it comes to creating a clean and green meal, salads are your best friend.
Easy, quick and chock full of goodness, a good hearty salad is a fuss-free way of getting your daily nutrients while keeping you satiated. To get you started, here are a few refreshing salad recipes that you can toss-up in a jiffy, and give you the wholesome meal you’ve been dreaming of.
3-Ingredient Mediterranean Salad (By The Mediterranean Dish)
Refreshing, clean and delicious, this recipe only requires 3 ingredients, giving you a quick fresh salad with parsley and light lemon dressing. Straight out of the Eastern Mediterranean kitchen, this traditional dish is called the Salata, and is where salads like fattoush and tabouli derive inspiration from.
- 6 Roma tomatoes, diced (about 3 cups diced tomatoes)
- 1 Large English cucumber (or hot-house cucumber), diced
- 1/2 to 3/4 packed cup/ 15 to 20 g chopped fresh parsley leaves
- Salt, to taste
- 1/2 tsp black pepper
- 1 tsp ground Sumac
- 2 tbsp extra virgin olive oil
- 2 tsp freshly squeezed lemon juice
- Place the diced tomatoes, cucumbers and parsley in a large salad bowl. Add salt and set aside for 4 minutes or so.
- Add the remaining ingredients and give the salad a gentle toss. Allow the flavours a few minutes to meld before serving. Enjoy!
Tomato, Peach, & Burrata Salad (By Two Peas & Their Pod)
Fruity, flavourful, and only needs five ingredients, this Tomato, Peach and Burrata Salad is a treat for the belly and for the eyes. In the hot tropical weather, this dish is the perfect treat to cool down.
- 1/3 cup balsamic vinegar
- 2 large tomatoes cut into pieces
- 2 large peaches cut into pieces
- 6 ounces burrata cheese cut into pieces
- 3 tablespoons freshly chopped basil
- To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.
- Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.
- Drizzle the balsamic reduction over the salad and serve.
- Note: You can find burrata cheese in most grocery stores in the cheese section. If you can’t find it, you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!
Israeli Salad (By Eating Bird Food)
Some say that you can eat the world with the right dishes. That’s definitely true with this Israeli Salad. Easy and delicious doesn’t have to be mutually exclusive – this recipe only calls for five ingredients, and is the perfect wholesome meal to whip up for an easy weeknight dinner.
Did we mention that the recipe only has one step?
- 2 cups diced cherry tomatoes
- 2 cups diced English cucumber
- ½ cup diced red bell pepper (optional)
- ¼ cup red onion, diced
- ¼ cup finely chopped mint
- ¼ cup finely chopped parsley
- 2 Tablespoons fresh lemon juice
- 1–2 Tablespoons extra virgin olive oil
- Sea salt, to taste
- Combine all ingredients together in a large bowl. Season with salt to taste. Refrigerate until ready to serve.
Best Broccoli Salad (By Love & Lemons)
Lightly creamy and paired with a tangy dressing, this broccoli salad is fresh, healthy and delicious. While this salad has more than 5 ingredients, it’s an easy and healthier spin on the traditional midwest salad. Good news, it’s also a one-bowl recipe.
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayo, I like Sir Kensington’s or vegan mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
Pear Pomegranate Salsa (By Gimme Some Oven)
A multi-tasker, this recipe makes both a salad and a dip! With vivid colours, sweet, salty and refreshingly sour, this Pear Pomegranate Salsa is best paired with salty tortilla chips, or just by itself/
- 2 fresh pears (any kind), cored and diced
- 1 fresh pomegranate, seeded (see my tutorial on how to open and de-seed a pomegranate)
- Half a red onion, diced
- 1/2 cup chopped fresh cilantro leaves
- Juice of half a lime
- Toss all ingredients together until combined. Season to taste with salt and pepper.
- Serve immediately, or store in a sealed container for up to 2 days.