Tomato and Cucumber Salad
Salads shouldn't be complicated, and that's why we love a good, no-cook salad for nights that you just want a simple meal without the fuss of grilling, baking or roasting. Use up the produce you have in your kitchen to make these light, refreshing salads that come together in a breeze.
Tomatoes are a summer superstar. Enjoy them in a refreshing salad or simply sliced. Sweet peach dressing amps up the summery deliciousness in this simple salad.
No Cook BLT Salad
Get all the wonderful flavor of a BLT without ever having to turn on the stovetop, plus get a dose of extra veggies. Avoid heating up your kitchen while still enjoying the summertime freshness of a BLT in salad form.
Grapefruit, Avocado, and Prosciutto Breakfast Salad
Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time, which makes it great for breakfast. But we also really love this for an easy and healthy no-cook lunch. The slight bitter tang of grapefruit combines with salty prosciutto and creamy avocado for a dish we can’t get enough of in the warmer months.
Cranberry-Almond Broccoli Salad
Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.
This creamy-crisp salad saves over 269 calories, 5g sat fat, and 121mg sodium over traditional broccoli salad.
Summer Melon and Ham Salad with Burrata and Chile
"This is an obvious play on melon wedges wrapped in prosciutto," Christensen says. "Here the melon is sliced to the same thickness as the ham. Instead of 'making melon taste good,' it puts two beautiful things in balance. I love the balance of the musky fruit with the salty-sweet ham and the creaminess of the burrata cheese (you can sub fresh mozzarella). You have a lot of strong flavors at play, and the cheese sets the canvas for the whole thing.”
Kale Salad with All-Day Everyday Dressing
Like wine, honey has distinct characteristics unique to the region, season, and type of nectar it was made from. Varietals range from runny, delicate, almost white acacia to spreadable thick, smoky, dark-as-molasses buckwheat. Use the best honey you have for this easy, versatile dressing. The sweet and tangy taste of the dressing pairs well with the bitter bite of kale and crunch of almonds. It can be drizzled over any salad, but works particularly well with grilled chicken or steak.
Bee-Utiful Summer Salad
Not all produce needs honeybees for pollination, but their sheer numbers and tenacity make bees powerhouse pollinators. If a plant is not wind-pollinated (like corn), you can probably thank honeybees for the produce. All of the ingredients in this recipe (except salt) depend on bees for pollination. Fresh citrus juice, sweet honey, and tangy mustard combine for a finger-licking-good dressing to pour atop melons and cucumber.
Veggie Salad in a Jar
Layer a colorful salad in portable glass jars. Kids will give it a thumbs-up. Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients that won't get soggy while they marinate. Customize with your favorite seasonal veggies, fresh cheeses, and whole grains. These make great additions to lunch bags, picnic baskets, or road trip coolers and can easily double if you need lunch for 4 people.
Kale Caesar Salad
There’s something so comforting about a classic Caesar salad. It’s even better when you have the same great taste for half the calories and double the vitamins. This makeover of Caesar salad has a hearty texture from the raw kale that holds up the thick, creamy dressing that we all know and love. Make it a full meal by adding your protein of choice and some extra vegetable toppings.
Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette
Sliced heirloom tomatoes are wow-worthy on their own with just a small sprinkling of salt and pepper, but a simple balsamic vinaigrette and dollops of rich basil-flecked ricotta take them over the top. Visit your local farmers’ market to get a variety of heirlooms for a plethora of tastes and colors. Serve with toasted baguette slices to sop up any tomato juices.
Radicchio Caesar Salad
Craving a fresh salad in the midst of cold weather? Seasonal radicchio and baby spinach leaves replace romaine in this delicious twist on the classic Caesar salad. The radicchio, a winter chicory known for its signature bitter and slightly spicy taste, provides ample crunch in this filling salad. With creamy Caesar dressing and rich Parmesan cheese, it clocks in at a surprising 77 calories per serving.
Fall Salad with Apples, Walnuts, and Stilton
Spinach and Arugula Salad with Creamy Parmesan Dressing
This light in calories but rich in taste dressing meets at the happy place between Caesar and ranch. Spinach, arugula, and matchstick turnips make it a hearty salad, but you can add grilled chicken or grilled shrimp for a Caesar salad dinner that the whole family will love.
Arugula Salad with Caesar Vinaigrette
Toss fresh arugula leaves with our homemade Caesar Vinaigrette dressing and top with shaved Parmesan cheese for a simple but elegant salad. This salad lends any meal a sharp, pleasant bite. The fresher the Parmesan, the better. Coming in at just 82 calories per serving, it’s a satisfying side dish that doesn’t ring up the calories.
Citrus Salad with Balsamic Honey and Pistachios
Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo. The acidic, citrus flavor is complemented by the sweetness of the honey, creating a balanced, healthy salad that is simple to prepare. Crunchy texture, added by pistachios and jicama, makes it a satisfying side.
Pea Shoot Salad with Radishes and Pickled Onion
Did you know that pea tendrils, the tiny wispy, curling stems, support the shoots as they climb? This recipe utilizes those climbing tendrils in a delicious way. With a slight pea flavor, the tendrils work well in salads, stir-fries, pizzas, and soups. They’re available at farmers’ markets and Asian markets during the spring.
This dressing is so easy and full of flavor that you'll never go back to bottled. Anchovies contribute salty meatiness, and the egg yolk binds everything together for a creamy texture, so don't omit either one. Be sure to look for pasteurized eggs since they are not cooked. Homemade croutons are healthier than store-bought, take just 15 minutes, and are a great way to add crunch to any salad.
Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss.
Avocado Citrus Salad with Mint
You'll be pleasantly surprised at the beautiful pairing between citrus and avocado. The acid from the citrus keeps the avocado from browning and adds a refreshing, tropical taste. Garnished with mint, this salad is light, simple, and irresistible. A sprinkle of pomegranate seeds seals the deal.
Herby Cucumber Salad
Creamy and tangy, this simple side comes together in a flash. The yogurt-based dressing is packed with fresh dill, parsley, and mint for a seasonal taste. Don't make the salad ahead—the cucumbers will release too much water.