Healthy Salads in 45 Minutes or Less
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Summer Salmon Niçoise Salad
Time: 35 minutes
Favor It: A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon.
Serve with Parsley-and-Dill Potatoes
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Greek Chopped Salad with Grilled Pita
We take the extra step of grilling the bell peppers along with the pita wedges to add a big of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.
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Black and Blue Steak Salad
Time: 30 minutes
Make Ahead: Grill the steak and cook the sweet potatoes a day or two ahead. Reheat the potatoes while you assemble the salad.
Serve with Mini Baked Sweet Potatoes
This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them. A little meat goes a long way: just 12 ounces is plenty to serve 4.
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Grilled Lemon Chicken Salad
Juicy Fruit: If you've never thrown fresh lemons on the grill, try it: The slight char makes them juicier and intensifies their tartness.
Serve with Orzo and Herb Pilaf
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Grilled Balsamic Chicken Salad with Spiced Pecans
Time: 25 minutes
Get Ahead: Grill the chicken and make the spiced pecans in advance. Change up the greens, fruit, and dressing for fast lunches.
Serve with Blue Cheese Toasts
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Pesto Pasta Salad with Tomatoes and Mozzarella
Time: 25 minutes
Batch It: Squash is mostly water; it will steam if there is too much in the pan. Cook in batches for crisp-tender, lightly browned pieces.
Serve with Sautéed Summer Squash with Thyme and Almonds
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Kale and Beet Salad with Salmon
Time: 35 minutes
Simple Sub: Canned salmon is an inexpensive, sustainable seafood option. Sub canned albacore tuna or 2 cooked salmon fillets.
Serve with Herbed Goat Cheese Garlic Toasts
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Fresh Pea, Prosciutto, and Herb Salad
Time: 25 minutes
Layer Up: Build the salad on large slices of ripe tomato for a main that looks and feels more substantial.
Serve with Lentil Tapenade Crostini