Eating a salad at least once a day is a great way to maintain healthy habits. These nutritious and healthy salads will please your taste buds, satisfy your hunger, and fuel your body with energy. Check out our list of the best lunch salads.
1. Asparagus tofu salad
We love asparagus for its exceptional antioxidant nutrients and anti-inflammatory benefits. Tofu is a great source of lean and calcium. A tasty salad for your next healthy meal.
– 1/4 cup olive oil
– 3 tbsp. lemon juice
– 2 tbsp. fresh chopped chives
– Salt and pepper to taste
– 600 g asparagus, trimmed
– 200 g firm tofu, sliced
Combine olive oil, lemon into a small bowl. Add salt and pepper and whisk until combined. Then set aside. Blanch the asparagus for 1 minute in boiling water then set aside. Arrange asparagus onto a serving plate. Top with tofu and drizzle over the dressing.
2. Salmon and broccoli salad
This tasty salad tossed with broccoli, carrots, and salmon, is not only healthy but so tasty that you will want more!
– 2 heads broccoli
– 2 carrots, peeled and chopped
– 250 ml olive oil
– 2 tsp. soy sauce
– 3 tbsp. red wine vinegar
– 2 cloves garlic, pressed
– 3 tbsp. fresh lemon juice
– Salt and pepper
– 300 g tinned salmon, drained
Bring the large pot of water to the boil. Add the broccoli and carrots, and cook for about 3 minutes and drain. Combine the olive oil, soy sauce, vinegar, garlic, lemon juice, salt and pepper in a sealable container and seal. Shake to make the dressing. Toss together drained vegetables, salmon, and dressing in a large bowl.
3. Balsamic chicken salad
This is my take on the classic Waldorf salad, using balsamic vinegar instead of mayonnaise.
– 500 g diced cold, cooked chicken
– 1 apple, diced
– 1 stalk celery, diced
– 2 onions, chopped
– 50 g chopped walnuts
– 3 tbsp. balsamic vinegar
– 5 tbsp. olive oil
In a large bowl, toss the chicken, walnuts, apple, celery, and onion. In a small bowl, whisk the olive oil and vinegar and pour over the salad. Season it with salt and pepper, mix well, and serve.
4. Warm mushroom salad
This is a warm salad; cooked mushrooms poured over mixed greens. The warm mushrooms should wilt the lettuce a bit.
– 2 tbsp. olive oil
– 150 g sliced fresh mushrooms
– 2 1/2 tablespoons balsamic vinegar
– Salt and pepper
– 240 g herb mix salad
Put olive oil in a frying pan over medium heat. Put mushrooms in and stir until soft. Continue cooking for 5 minutes and after stir in balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and set aside mushrooms until warm. Put the salad greens into a bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
5. Turkey salad with red cabbage
This is a lovely crunchy salad is full of contrasting tastes. Red cabbage is an interesting base, but it may stain the other ingredients, so serve the salad as soon as all has been mixed together.
– 55 g pecan nuts, chopped
– ½ tsp. caraway seeds
– 300 g cold roast turkey meat, without skin, diced
– 200 g red cabbage, finely shredded
– 2 carrots, grated
– 30 g sultanas or raisins
Place the caraway seeds and pecan nuts in a small, dry frying pan and toast them over a low heat, for 3–5 minutes. Tip into a clean bowl and leave to cool slightly. After 5 minutes, add the rest of the ingredients and stir well. Enjoy.