Salad recipes

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Greek orzo pasta salad with feta cheese, green olives, tomato, fresh dill and parsley in a lemon-olive oil dressing. Bright make-ahead Mediterranean side dish.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Easy to make out of ingredients I usually have on hand.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

As we age our bodies' ability to produce digestive enzymes diminishes. Similarly, cooking foods destroys the majority of digestive enzymes found naturally in foods, compromising our ability to absorb nutrients from the foods we consume. This salad contains papaya and pineapple, which are both loaded with powerful digestive enzymes. Kiwi fruit is a very rich source of vitamin C to boost immunity. Adding organic yoghurt (or coconut yoghurt) to the salad is a great way to take in probiotics and further boost the digestion-enhancing properties of this salad.

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.

Crisp Middle Eastern salad with chopped cucumber, tomatoes, green pepper, and scallions tossed in a creamy dill yogurt dressing. A refreshing, no-cook side dish ready in 10 minutes.

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.