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Colourful, flavoursome and delicious, this collection of Salad Recipes is sure to please!
There’s not a boring salad in sight here!
Welcome to a collection of Delicious Salad Recipes that will inspire you in the kitchen! This collection of recipes offers something for everyone!
I feel that salad sometimes gets an unfortunate reputation. However, there isn’t a limp lettuce leaf around here, or a bland, unseasoned dressing. These salads offer up fresh flavours that will keep you coming back for more.
Here are some other great salad recipes from some of my favourite bloggers. In addition to the
Smashed Cucumber Salad by Another Food Blogger
Roasted Sweet Potato, Avocado and Feta Salad by Cook it Real Good
Carrot Orange Salad by Chef Not Required
Crispy Chicken BLT Salad by Sweet Caramel Sunday
Wholesome Grain Salad by The Home Cook’s Kitchen
Italian Pasta Salad with Tuna by Marcellina in Cucina
Fennel and Orange Salad by Wandercooks
Enjoy, and be sure to let me know in the comments below which Delicious Salad is your favourite!
Alex xx
This Thai Inspired Prawn Salad is simple to make, and full of delicious, fresh flavours. It is ideal for a warm Summer’s night outside, or as part of an Asian banquet.
Thai Inspired Prawn Salad
This delicious prawn salad is so easy to make that you can even prepare it after a long day. It has all the beautiful Thai flavours that weβve come to love and Iβm sure you will enjoy the refreshing combination of prawns, coconut, lime, coriander and mint.
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 130kcal
Ingredients
Salad
- 16 cooked prawns * medium sized, shelled
- 1 stalk lemongrass the white part only *
- 1 long red chilli *
- 2 shallots * large
- 3 large kaffir lime leaves *
- 1/2 cup mint leaves loosely packed
- 1/2 cup coriander leaves loosely packed
Dressing
- 1 tbsp caster sugar superfine
- 45 ml lime juice
- 25 ml Thai fish sauce
- 80 ml coconut milk
- 2 tbsp salted peanuts finely chopped, optional *
- lime wedges for serving optional
Instructions
- De-vein the prawns* see the notes below
- Set the prawns aside.
- Trim the lemongrass as per the notes below and, as finely as possible, slice the white section only. As lemongrass is quite coarse, I also chop it finely after slicing.
- Finely slice the chilli and shallots. When using the long red chilli, for a better appearance, I remove the seeds and membrane.*
- To finely slice the kaffir lime leaves, I fold them firmly in half lengthways, and, with a very sharp knife or cleaver, I remove the central spine. I then slice them as finely as possible. These, too, are very coarse if not cut very finely.
- Combine the lemongrass, chilli, shallots, lime leaves (or zest), mint and coriander in a bowl.
- Add the prawns and toss gently.
- In a small bowl, mix together the sugar, lime juice, fish sauce and coconut milk and add to the prawns.
- Toss lightly and serve scattered with the chopped peanuts if using.Serve with lime wedges if desired.
Notes
*If you buy prawns in the shell, remove the shell. Itβs not necessary to leave the tail attached but I think it makes for better presentation. De-vein the prawns. To get maximum benefit from the prawns, the shells and heads are ideal to make into an excellent stock.
* To devein cooked, shelled prawns, run a sharp knife down the back of the prawn from the top to the tail. There is generally a dark vein, although it is sometimes clear. Remove it with the tip of a knife, your fingers or rinse under a tap. If you rinse the prawn, pat dry with a paper towel.
* Choose lemongrass stalks that are firm and unblemished. With a sharp knife or cleaver, remove the leafy top part. Peel off the tough, outer layers of the lemongrass, until you get to the pale, lower section. Use a sharp knife to chop off the root end.
*The heat from long red chillies varies considerably. Check to ensure how hot it is so you can use an amount to suit your taste. The one I am using today is quite hot, which is what I personally prefer. However, they are sometimes very mild. If you want really hot chilli, I recommend you use the small chillies.
*The shallot will look like a small onion. It has a milder, more delicate flavour than an onion. If your shallots are small I suggest you use 4.
*Kaffir lime leaves are readily available, fresh or frozen, from most Asian grocers. If you are not able to find them, substitute with 1 teaspoon of lime zest.
*For larger gatherings, this recipe is easily doubled.
*For cocktail parties, you could serve individual prawns and some dressing on Chinese spoons or leaves of baby cos lettuce. When serving on Chinese spoons, I chop the prawn into 4 or 5 pieces. If serving on cos lettuce, I recommend you place the salad on the leaves at the last moment to avoid the leaves becoming soggy. Or, you could put the salad on a platter, surrounded by cos leaves, and let the guests assemble their own.
*The dressing can be made the day before and refrigerated until needed.
*The salad ingredients can be prepared in the morning, covered with cling wrap and refrigerated until needed.
*It is best to combine the salad and the dressing at the last moment.
*If youβre uncertain that one of your guests may have a peanut allergy, either omit them completely or serve them in a separate bowl.
* To devein cooked, shelled prawns, run a sharp knife down the back of the prawn from the top to the tail. There is generally a dark vein, although it is sometimes clear. Remove it with the tip of a knife, your fingers or rinse under a tap. If you rinse the prawn, pat dry with a paper towel.
* Choose lemongrass stalks that are firm and unblemished. With a sharp knife or cleaver, remove the leafy top part. Peel off the tough, outer layers of the lemongrass, until you get to the pale, lower section. Use a sharp knife to chop off the root end.
*The heat from long red chillies varies considerably. Check to ensure how hot it is so you can use an amount to suit your taste. The one I am using today is quite hot, which is what I personally prefer. However, they are sometimes very mild. If you want really hot chilli, I recommend you use the small chillies.
*The shallot will look like a small onion. It has a milder, more delicate flavour than an onion. If your shallots are small I suggest you use 4.
*Kaffir lime leaves are readily available, fresh or frozen, from most Asian grocers. If you are not able to find them, substitute with 1 teaspoon of lime zest.
*For larger gatherings, this recipe is easily doubled.
*For cocktail parties, you could serve individual prawns and some dressing on Chinese spoons or leaves of baby cos lettuce. When serving on Chinese spoons, I chop the prawn into 4 or 5 pieces. If serving on cos lettuce, I recommend you place the salad on the leaves at the last moment to avoid the leaves becoming soggy. Or, you could put the salad on a platter, surrounded by cos leaves, and let the guests assemble their own.
*The dressing can be made the day before and refrigerated until needed.
*The salad ingredients can be prepared in the morning, covered with cling wrap and refrigerated until needed.
*It is best to combine the salad and the dressing at the last moment.
*If youβre uncertain that one of your guests may have a peanut allergy, either omit them completely or serve them in a separate bowl.
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 707mg | Potassium: 280mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 23.8mg | Calcium: 64mg | Iron: 2.2mg
This Sweet and Sour Carrot Salad is made extra delicious due to the fact the carrots are roasted. The fantastic, slightly caramelised flavour produced by roasting the carrots is perfectly balanced with currants, pine nuts and a white wine vinegar dressing.
Sweet and Sour Carrot Salad
This roasted carrot salad, with a sweet and sour dressing, takes the humble carrot to new heights. It is simply prepared and makes an ideal side dish for poultry, fish or meat. It would be a great addition to your festive menu, being a perfect accompaniment to turkey or ham. The sweet flavours of roasted carrot are heightened by the addition of currants and complemented by earthy pine nuts and the tartness of white wine vinegar.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 222kcal
Ingredients
- 500 g carrots washed and peeled, tops trimmed
- 3 tbsp olive oil extra virgin, divided *
- 2 tbsp pine nuts
- 1 small red onion thinly sliced
- 1 tbsp white wine vinegar *
- 2 tbsp caster/superfine sugar *
- 2 tbsp currants
- sea salt * and black pepper to taste
- fresh mint, finely sliced optional
Instructions
- Pre-heat your oven to 200 Degrees C (400 F).
- Using a mandoline, slice the carrots in long, thin strips.*
- Place in a medium-sized bowl, and toss with 2 tablespoons of extra virgin olive oil & season to taste with sea salt and freshly ground black pepper.
- Place onto a baking tray which is lined with non-stick baking paper.Bake for about 15 minutes, turning once or twice until the carrot is tender and the edges are slightly charred.
- Place the carrot in a shallow dish.
- Meanwhile, place the pine nuts in a non-stick frying pan over medium heat, and toss or stir them until they are golden brown. I immediately turn them into a small bowl to stop them toasting further in the remaining heat.Wipe the frying pan with a piece of paper towel.
- Using the same frying pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.Cook the onion over low-medium heat until it has softened.
- Add the white wine vinegar, sugar and currants to the frying pan. Turn off the heat and stir to combine and dissolve the sugar.*Do not leave the dressing to simmer; the vinegar will reduce too much.
- Pour the dressing over the carrots and toss gently to combine.Check to see if the salad requires more seasoning.Stand for 2 hours if possible to allow the flavours to develop.Before serving, top the salad with the toasted pine nuts and mint if using.
Notes
*It goes without saying, a mandoline is a dangerous piece of kitchen equipment. Please exercise great care if using one.
*If you donβt have a mandoline, see the alternative slicing methods in the text above.
*I prefer to use extra virgin olive oil; it has a superior flavour.
*For best flavour, I always use sea salt. My preference is for Maldon sea salt flakes.
*Add a little more white wine vinegar if you prefer a sharper dressing. I taste the dressing before I add it, being mindful that the carrots will be carrying some oil.
*I use caster/superfine sugar as the finer granules dissolve more readily than regular sugar.
*I love the flavour of mint, but I am aware that not everyone feels that way. Serve the carrots plain, or, for a touch of green, some finely chopped parsley.
*If you donβt have a mandoline, see the alternative slicing methods in the text above.
*I prefer to use extra virgin olive oil; it has a superior flavour.
*For best flavour, I always use sea salt. My preference is for Maldon sea salt flakes.
*Add a little more white wine vinegar if you prefer a sharper dressing. I taste the dressing before I add it, being mindful that the carrots will be carrying some oil.
*I use caster/superfine sugar as the finer granules dissolve more readily than regular sugar.
*I love the flavour of mint, but I am aware that not everyone feels that way. Serve the carrots plain, or, for a touch of green, some finely chopped parsley.
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 496mg | Fiber: 4g | Sugar: 17g | Vitamin A: 20880IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 1mg
Although not a classic Tabouli recipe, this recipe suits people who are not able to eat gluten or are perhaps looking for a slightly healthier, more protein filled option.
Quinoa Tabouli
Bright and tangy, this gluten free and vegan version of tabouli is perfect as a side dish or an even more nutritious main with the addition of feta or chickpeas.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 189kcal
Ingredients
- 1 cup quinoa rinsed well *
- 2 cups water
- 2 tbsp freshly squeezed lemon juice or to taste
- 1/2 cup olive oil extra virgin
- 3 spring onions finely sliced – the white and a little of the green part
- 1/2 cup fresh mint leaves chopped
- 2 cups flat-leaf parsley loosely packed very finely sliced *
- 250 gm cherry tomatoes quartered
- salt and pepper to taste
Instructions
- Put the quinoa in a fine meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well.
- Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When theyβre cooked you will notice they have little curly βtailsβ.
- Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture.
- Place in a bowl and leave to cool.
- Mix well and check the seasoning, adding lemon juice, salt and freshly ground black pepper as needed. Serve either at room temperature or refrigerate and serve cold.This salad is even better the next day as the flavours have developed.
Notes
*Cooking the quinoa by the absorption method just means that the quinoa will absorb the amount of water used. Make sure the quinoa is well drained after rinsing.
*It is important to thoroughly rinse the quinoa. Rinsing helps remove the outside coating of the grain, called saponin, which can cause a slightly bitter taste. The saponin is a naturally occurring chemical which is there to deter insects.
*The amount of lemon juice is determined by personal taste and the strength of flavour of the variety of lemon. I use 3 tablespoons of lemon juice as I like it to have a bright, lemony tang.
*Commercial parsley has sometimes been standing in water so I cut off the lower part of the stem. I also remove very coarse stems but leave the rest on. You need a sharp knife to very finely slice the parsley. Donβt chop too vigorously, you will bruise the leaves.
Please donβt use a food processor to chop the herbs, it will bruise them.
Nutrition
Calories: 189kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1580IU | Vitamin C: 30.3mg | Calcium: 42mg | Iron: 2.1mg
Beautiful to look at, and just as delicious to eat, this is a salad you can prepare very easily. Nutritious and with a variety of textures, it is vegan, gluten and dairy free.
Pumpkin, Cranberry & Almond Salad
This quickly made salad is perfect for any occasion or family gathering. It is not only nutritious, but it is also full of delicious flavours and textures. As a bonus, friends and family, who have specific dietary requirements, will also be able to enjoy it. It is vegan, gluten free and dairy free.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 283kcal
Ingredients
Salad
- 500 g butternut pumpkin (squash) after peeling *
- 20 ml olive oil extra virgin
- 10 g flaked almonds
- 1/4 cup dried cranberries * slightly sweetened
- 1/4 cup mint leaves fresh
- 50 g rocket/arugula leaves *
- sea salt flakes and ground black pepper to taste
Apple Cider Vinaigrette
- 60 ml olive oil extra virgin
- 20 ml apple cider vinegar
- 1 1/2 tsp caster sugar superfine
- 1 tsp Dijon mustard
- sea salt flakes and ground black pepper to taste
Instructions
- Pre-heat your oven to 200 Degrees C (400 F).
- Prepare the ingredients for the Apple Cider Vinaigrette.In a small glass with a tightly fitting lid, add all ingredients and shake to combine.Taste the dressing and if the taste is not to your palate, adjust the ingredients accordingly until it has the balance you enjoy.
- Peel the pumpkin.
- Cut the pumpkin into 3cm/1β cubes.Wash and dry the pumpkin well.
- Place the pumpkin in a bowl, toss well with the olive oil, salt and pepper.
Turn the pumpkin onto a baking tray lined with non-stick baking paper. - Roast the pumpkin in the pre-heated oven for 20-30 mins, turning once or twice, until the pumpkin is tender when tested with a skewer.*
- Meanwhile, place the flaked almonds on a small baking tray and roast in the oven for about 4-5 minutes.*
- Place the rocket leaves on a large serving platter.When the pumpkin is cooked, remove it from the oven and let it cool for about 5 minutes.Distribute the pumpkin on the rocket.
- Evenly sprinkle with the cranberries, flaked almonds and mint.
- Pour dressing over the salad, and serve immediately.
Notes
*The butternut pumpkin, AKA squash, weighed about 540 gm before peeling.
*The pumpkin is easily peeled with a regular vegetable peeler.
*If it suits you better, you can make the roasted pumpkin ahead of time and keep it in an airtight container in the refrigerator. Return it to room temperature prior to serving.
*Keep an eye on the flaked almonds β they tend to burn the moment you turn your back.
*My cranberries were plump and moist. If your cranberries are dry, you will need to re-hydrate them. Measure out the cranberries and put them in a bowl. Pour over hot water to cover them. Cover the bowl, stand for 20 minutes. Pour off the water and strain the cranberries.
*To make a larger salad, use a larger quantity of greens.
*I prefer to use caster/superfine sugar as it is easily dissolved. However, if you choose to avoid refined sugar, you could use honey, or, to keep it vegan, pure maple syrup.
*The nutritional data is per serving, based on 4 servings, and assumes that all the dressing is consumed. In actual fact, some of the dressing remains in the salad bowl so calories will be less than shown.Β
Β
Nutrition
Calories: 283kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 519mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13705IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 1.4mg
Potato Salad is one of the most popular salads of all time. To prepare this delicious salad, cook the potatoes and add peas, mint and lemon zest. These flavours not only enhance this dish but cut through the richness of a traditionally heavy salad.
Potato Salad with Peas and Mint
A refreshing twist on a classic salad.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 238kcal
Ingredients
- 500 gm baby new potatoes or larger potatoes cut to bite size
- ΒΎ cup frozen baby peas
- 1/3 cup good quality egg mayonnaise
- 1/3 cup Greek yogurt
- Β½ cup mint leaves chopped
- zest of Β½ large lemon
- Β½ tsp honey
- 1 spring onion finely sliced
- sea salt and freshly ground pepper to taste
Instructions
- Cook potatoes in lightly salted boiling water for 15 to 20 minutes until tender, then drain in a colander. Set aside to cool.
- Add some fresh water to the same saucepan, add some salt, bring to the boil and add the peas. Bring water back to the boil, drain, then add the peas to a bowl of iced water to maintain the green colour. Drain when cool.
- Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions to make the dressing.
- Keep aside a few peas and small mint leaves for the garnish.
- When the potatoes are cool, add them to a bowl, add the peas and fold through the dressing. Season to taste with salt and freshly ground pepper. Add more lemon zest and mint if desired.
- Garnish with fresh mint leaves, peas and a wisp or two of lemon zest.
Nutrition
Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 638mg | Fiber: 5g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 27.5mg | Calcium: 76mg | Iron: 4.7mg
256 Comments on “Delicious Salad Recipes”
Perfect for summertime! I love cooling down with a salad…lots of great ideas here!
Thank you Catherine, I do hope there is some inspiration for you here. π
I live on salad in the summer – love some of these suggestions
I’m so pleased to hear that Kara. π
This is such a variety of salads list. Great way to eat something healthy without getting bored.
Thank you Bindu, I hope we have provided some inspiration. π
prawn salad looks oh so mega tasty
It is a favourite of mine Pati. It is so easy to make and the flavours are terrific. π
Now I am hungry for a bowl of Thai salad. I can have a salad anytime and every day
The Thai salad is delicious Agnes, one of my favourites. I do hope that you enjoy it. π
There’s so many great ideas! This is a great way to eat salads without getting bored from repetition.
Hi Sam, I am delighted that you like the recipes, I do hope that you enjoy them. π
I haven’t tried the Sweet and Sour Carrot Salad though I heard about it from a friend who likes it a lot. I will definitely make this one this weekend. Thanks for the recip! The Thai Inspired Prawn Salad is truly a must!
Thank you Polly, these are great comments. I am delighted that your friend likes the carrot salad. And yes, the Thai Prawn Salad is definitely one to trhy. Enjoy! π
All of those salads really do sound great. I am interested in the pasta salad with tuna. I always love a good pasta salad. And the Chicken BLT sounds delicious as well.
Hi David, I agree, they are great salads. The problem is choosing where to begin. π
I have never tried pumpkin and cranberry together. It sounds like a fabulous combo!
Thank you Rosey, it’s a lovely combination. Please let me know if you try it. π
The Thai Inspired Prawn Salad would be the first one I would love to try. All these salad recipes look so good.
Sue-Tanya, it is one of my favourite recipes; it’s so easy to make and is full of flavour. π
I love the pics. It looks delicious and as always healthy recipe. I can try some of them and I will have to share this with my friend, she is a prawn lover.
I am so pleased that you like the salad recipes. And thank you for sharing the prawn recipe with your friend. π
This post was made for me! I’m always down for a good salad, and these recipes look amazing.
Thank you Elizabeth, I am delighted that you like the salad collection. Please let me know if you make some of them. π
Wow! These salad recipes look sooo yummy! Can’t wait to go to my kitchen..
I look forward to hearing if you make some of the recipes. π
These look delicious and perfect for this sunny weather that we’re having at the moment!
Make the most of the sunny weather Laura; please let me know if you make some of the salads. π
Oh how fantastic – that’s my summer dinners sorted! Thank you for these great recipe ideas.
Thank you Eva, I am delighted that you like the salad recipes. I look forward to hearing how you enjoy them. π
These salads look so delicious and easy to make, which is great for busy days x
Laura
https://pinkfrenzymissl.blogspot.com/
Hi Laura, I am delighted that you like the recipes, thank you for letting me know. π
I loveee lovee the carrot and quinua salad recepies. I will definitely give it a shot π
Thank you Sakshi, please let me know how you enjoy them. π
All these salads look delicious and healthy. Who does not like a good salad? The prawn one is my favorite which I will make today.
Thank you Marjie, I have to say, the prawn salad is one of my favourites. The flavours are bright and fresh; it is always popular. π
Omg! this is really a must try recipe salad. I would love to try it with my mom.
Please let me know how you and your mother enjoy the salads Agnes. π
Love a salad in the summer! Amazing recipes!
Thank you Hannah, I am so pleased that you like the recipes. Please let me know if you try some of the salads. π
The Sweet and Sour Carrot Salad seems healthy and delicious. Great that it makes an ideal side for poultry, fish, or meat.
Thank you Sandy, it is a lovely salad and a great way to enjoy carrots. π
Very inspiring salad recipes! The salads look very healthy and refreshing, ideal for hot summer days! I will definitely try the Thai inspired salad.
Thank you for the great comments Norma. I look forward to hearing how you enjoy the Thai salad; it is one of my favourites. π
So many lovely ideas here. I really love prawns, so a Thai prawn salad sound totally delicious.
This is a favourite of mine Mandi. I do hope that you try the salad; it’s very easy and the flavours are delicious. π
Roasted Sweet Potato and Avocado Salad for me – minus the cheese!!
That sounds like an idea GiGi, enjoy! π
The Thai inspired prawn salad looks delicious! I would also want to give that potato salad a try. Saving all these recipes!
I am so pleased that you are saving the recipes Kristine; I look forward to hearing how you enjoy them. π
All these salads sounds delicious! The Quinoa Tabouli would be the one I would want to try π
It is a great recipe; please let me know if you make it. π
I love all these salad variations. Salad is the one thing I could seriously eat every day and these salads look delicious.
I agree with you Crystal, I can’t let a day go by without salads. π
So delicious! And definitely so healthy. I love carrot salads and have them quite often. I also am trying out more of quinoa salads too.( Just had my my third bowl ever last week)
Thank you for the lovely comments Dalene; please let me know if you try some of the salads. π
Wow this is just what I needed because I was getting sick of the same old boring salads!! I am gonna try the shrimp salad tonight!
Hi Steph, I am so pleased that we provided some salad inspiration; I do hope that you enjoy the shrimp salad. π
Thanks for all of these tasty salad recipes. I love a salad in the summer but I am often stuck for new ideas.
I am pleased that we provided some salad inspiration Sabina; it’s always good to try something new. π
I love the Thai inspired salad as I love prawns and lemongrass. Going to save this recipe and try out soon.
I am so pleased to hear that. I look forward to hearing how you enjoy it. π
All of these looks so delicious. I got hungry just looking at these pictures. Can’t wait to try them, thanks for sharing
I am so pleased to hear this Fae; please let me know when you try some. π
That Thai-inspired salad is what I’ll be making this weekend! Thanks for sharing!
I am so happy to hear that Miriam. Enjoy! π
These all look so yummy! Thanks for sharing your recipes! I need to eat more salads, so healthy.
Hi Diana, I am delighted that you like the salad recipes. Thanks for letting me know. π
So many great salad ideas and all great for summer. Yum!
Thank you Lyndsey, I do hope that you try some. π
These are amazing! I get a bit bored with salads but there are so many good ideas. The prawn one looks delicious.
Hi Sarah, may I just say, the prawn salad is delicious; I do hope that you try it. π
i was immediately drawn in by the pumpkin almond cranberry salad photo but i thought it was mango instead lol. great photos of your salads!
Joy at The Joyous Living
Thank you for the great comments Joy. π
I love eating salads in summer when it’s too hot to cook. My favourite is watermelon, feta & black olive salad.
Yum! I love that one too Jenni; it’s just perfect for hot, sunny days. π
Summer is the perfect salad time. I love finding inspiration in new recipes.
I love the infinite ways in which to prepare salad Cindy. I do hope that you enjoy some of the recipes. π
I agree with you good salad is always best as a meal. I love shrimp salad. I need to try few other salad recipes from this collection.
Thank you Swathi, please let me know which salads you try. π
Sign me up for the prawn salad. it looks delicious yummy!
Thank you, it is a lovely salad, I do hope that you try it. π
Salads are so wonderful. They are healthy, delicious, and can be tailored to your taste! I love these ideas!
Thank you Vanessa, I also enjoy salads and love that there are no real rules. We can customise them to our taste. π
I love salads so much! Definitely will be giving the Sweet and Sour Carrot Salad and Tabouleh recipes a go!
Hi Natalie, I am so pleased that you like our salads. Enjoy! π
I am all into salads for summer! it just never fails! so very delicious and light!
Salads are always a winner with me Lyosha; there are so many ways in which to enjoy them. π
A sweet and sour carrot salad could be delicious. I wouldn’t mind giving that a try.
Please let me know if you try it Rosey. π
We love salad, especially in the summer time. I never thought of mint and peas with potato salad. A must try! Thanks for sharing!
Hi Ceci, this is a great side dish and the peas and mint add lovely colour and flavour. I do hope that you try it. π
I’ve been really trying to eat more healthy and salads are where it’s at this summer. Absolutely going to try these out.
Good luck with the healthy eating Krysten; these are a great place to start. π
I always love adding salads to my meal.These are great salad recipe ideas which I want to try.Looks delicious and I know it is healthy too..
Thank you Amila, I do hope that you enjoy the salads. π
Wow! So many recipes! Husband and I need to eat at least a few salads a keep to stay in shape which is hard with all the yummy unhealthy options. These should help inspire us to eat more salads!
I am so happy that we have provided the inspiration; I do hope that you enjoy the salads. π
I will bookmark this blog post and hopefully I will have time to prepare this salads. These are what I need. Healthy food.
There is a good choice of healthy foods here; please let me know if you try them. π
Fresh, creative and colorful salads that I want to eat just looking at them!
Thank you Cristina for the feedback. π
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Always appreciated the nutritional guide with your receipes! We’ll give this one a go tomorrow, thank you!
Glad you find that useful! π Thanks for stopping by!
Those simple receipes will be great when you have guests at home, even also, when you have to prepare your own meal for the working day.
That’s exactly right! π Enjoy!
Looks indeed delicious. Colors are amazing, and I love the ingredients. Thanks for sharing.
Hi Amara! Thanks for stopping by π
I have a family meeting up next sunday and I am always the one bringing the healthy side you know what I mean! LOL xD I would give salad a twist with this. Good inspo!
You’ll have to try one of these π
These look delicious, I love how diverse they are for people with picky eaters and my favorite is the shrimp one, I am definitely pinning for later.
Oh, great – hope you will love that!
I would love to try to make the sweet and sour carrot salad. It is a veggie that I really like and it would be tasty to try it.
Hi Rachel! Hope you will love the carrot this way π
These look amazing!! I’m going to try the prawn salad! Love everything Thai.
Hope you will love it, Carrie – love to know what you think! π
Can’t ever go wrong with a salad dish! I love adding quinoa and kale to my salads too; fills you up and adds some extra healthy ingredients at the same time!
Kale is just my favourite at the moment!! π Thanks for stopping by, Sara!
YUM!!!!! Oh my, these all look amazing! I especially want to try the pea and mint salad. I love mint… it’s so refreshing.
Thank you so much! And I agree – a delicious and refreshing combination π
I can’t even decide which one I want to make first! I’m kind of obsessing over the carrot and currants one! What an awesome flavor combo!
Thank you so much, Jen π Can’t wait to hear your thoughts!
I will make this carrot salad for tomorrows lunch. Thanks for the recipe.
Enjoy it, Moni π
There’s so many great options to choose from here!! That pumpkin one looks delicious!
Thank you so much, Dana π
I love all of the options! Salads are really so versitile and can be really filling. I eat salad every day for my lunch and will be trying a couple of these. I think I’ll try the pumpkin cranberry and almond first.
Hope you will love it, Holly! π
I definitely agree that salads can be very filling, depending on what you put in them. I would definitely edit out the peanuts for the Thai salad as Iβm super allergic.
Hey Nina! Of course – it’s delicious without the nuts π
Wow, so delicious and easy salad recipe to make for the kids. I am sure my kids will love it like and will make their favorite.
Thank you so much, Preet π
The Thai Inspired Prawn Salad is my fave. Hands down. All look amazing though.
Thank you so much, Julie π
These all look amazing. I’m working on eating fresher and cleaner for the new year so these will really come in handy. Bookmarking now. Thanks for sharing.
Thank you, Bethany! π So glad to help! Enjoy!
I am in love with the Thai inspired salad looks so fresh and perfect not to mention the carrot salad with all those pine nuts. Great salad options yummy!
Thanks, Adriana π So glad you love it!!! π
These look fantastic! I’ve been craving salad but wanting to kick mine up a notch. I’m definitely going to playing with some of these recipes.
Thanks, Tiffany!! Glad to inspire π
I absolutely love salads but haven’t eaten many of them since the E-coli romaine issue last year… So I love that these are options without lettuce! YUM π
Oh, I heard about that! I am glad to provide you with some other options then π
I could eat salads every day of the week with these recipes. I love salads that have flavor and textures to each bite. These all look amazing!
Oh, that is so kind, Rebecca! Thank you π
Great list of Salad recipe that we can choose, especially the first salad which is the “Thai Inspired Prawn Salad”. I love salad with sea foods on it and this is a great recipe with an amazing twist.
Thank you so much for your kind words, Catherine, I appreciate them π
All of these look amazing! Going to save each so that I can try a new one each week!
Love that idea, Lorilea π
Yum! I’m such a salad fan. I had no idea there were so many different ways to make one.
Thank you, Heather! Glad to introduce you to some new ideas π
I am a big salad eater. I am going to pin this so I can have some of them.
Hope you will enjoy then, Julie π Love to know what your favourite is when you do give them a try!
I love a good salad! Almost anything can be turned into a salad (evidenced whenever I get my weekly organic fruits and veggies box delivered to my door). I need to try the quinoa tabbouleh one soon. My fiance is now gluten-free, so I am sure we will devour it! π
Fantastic, Laurie π Hope you will both enjoy this very much!
I want to thank you for sharing these different yummy salad recipes that we can save and check. I would love to try them all especially the Sweet and sour Carrot salad.
Aww, thank you so much for your kind words, Chelle π I really appreciate you stopping by!
ooo that pumpkin cranberry almond salad looks so good! Thanks for sharing!
Thanks Liz π
All of them look great and I would love to try any of these salads. Far from boring.
Thank you so much, Sophia π So glad you agree!
These salad recipes will help keep variety in the weekly menu! Thanks for sharing these recipes.
Thank you, Dennis π
i love a good salad. you have some new stuff for me to try here
So glad to hear that! π
Perfect timing for me. I’m so trying to eat healthier this year. These salads look amazing.
Thank you so much, Tonya! π
I do love a good salad, although I don’t tend to eat them this time of year as prefer my comfort food
It is Summer here in Australia at the moment, so a great time for salads π
I love a good salad but I am always quite predictable and boring when it comes to them. These salads all sound so good!
Thank you so much! Yes, I am definitely trying to show that they can be super interesting π
These look like great ideas for salads. These ideas will come in handy when I start training again, I love a good salad when I am training π
Fantastic, thanks Lindsay!
Who knew you could do so much with salad! These are some absolutely delicious looking ideas I need to give them a try!
Thank you, Sarah! Enjoy! π
I’m always on the lookout for creative ways to get more vegetables and salads into my diet. The reason I fail is because sometimes salads can appear so bland and take on the same look. But these use some very inventive ingredient combinations that make me excited to introduce them into my meal routine. Can’t wait to try the carrot salad!
I agree completely, Kristen! Hope you will love the carrot salad – let me know your thoughts when you give it a try!
What a fun way to slice carrots. I wonder if these slices would make my boys eat more carrots.
Oh, hopefully it may entice them more, Tara π
I going to have to take time to do this Vegan Salad, looks great
Thank you, David π
Just had a salad and it sure didn’t look like these. These ones are incredible and look super yummy and healthy.
That is so kind, Joan π I promise they’re easy to make too!
The Pumpkin, Cranberry, and Almond salad looks delicious!
Thank you so much, Gina π
These look amazing! I can’t wait to try the pumpkin cranberry!
Enjoy, Melanie π
what a great list you got here that im now craving lol! but my fave is the first one being thai myself! now u make me miss home!
Aww, I am sorry to make you miss home! Will you be visiting soon at all? π
These all look so good! I’m going to add them to my recipe notebook. I can’t wait to try them! π
Thank you so much. So pleased you like the look of them π
omg these salads looks sooo delicious and very healthy! Can’t thank you enough. I gotta try them all but will start with the pumpkin salad, yummm.
Chad
http://www.mosaicslab.com
Thank you so much, Chad. Enjoy them all π
I adore salad and this is such a nice range of them Alexandra!
Thank you so much, Lorraine! π
I do eat salads quite often for lunch and I like that this post has one for each day of the week. I particularly like the idea of the Thai prawn salad. I have just returned from Asia and I have started to crave their flavors.
I do love those flavours also!
Thanks for stopping by, Joanna π Enjoy!
What a great selection of recipes – so easy to follow, and they all sound delicious! Will definitely have to give them a go when the weather gets better and it’s gone from soup to salad season π x
Thanks, Becca π
Enjoy them when the weather warms up! x
Ohh that sweet and sour carrot salad sounds so yummy and unique! What a great collection of salads!
Thank you so much, Elizabeth π
My husband and I started a keto diet ~3 weeks ago and we need to mix up our lunch salads. This is perfect! that pumpkin, cranberry, almond salad is making my mouth water!
Aww, so glad this is a help, Nicole! π
Yum, I’d be a fan of these salads. I always like to have one with lunch. It gives me a boost to finish out the day.
I agree, Amber! The perfect, balanced lunch π
Oh my goodness, that prawn salad is to die for! I love your recipes especially since I’m trying to eat healthier this year π
Thank you so much! Glad to help π
mm these are delicious but the thai prawn salads wins it for me! they’re so fresh and so easy to eat
Thank you kindly, Annick π
The pumpkin, almond cranberry salad sounds so good! Which salad is your fav!?
Oh, good question!! If I had to choose, I would probably go for either the Pumpkin or the Prawn π
My father is on a diet and I was just looking for different ideas to make him always new and tasty salads!
So glad you came across this post π
Pumpkin, cranberry and almonds salad sounds amazing! I have to start adding cranberries to my salads π
It adds such a lovely flavour and sweetness! And colour! π
they all look yummy, but I think my favorite is sweet and sour carrot, I will definitely prepare it soon.
thanks for sharing π
I hope you will love it, Ana π Thank you!
I love salads,Very Nice and Healthy Salad Recipe! Very Beneficial for health!!??ο»Ώ this one looks so good and colorful! thank you for sharing , have a good day.
Thank you so much! Hope you have a great day too! Thanks for stopping by π
I must say I do enjoy the Pumpkin, Cranberry & Almond Salad. This is a classic and also very quick to assemble so I end up making it quite frequently for work π The other salad recipes sounded delicious too.
Thank you so much! I appreciate the kind words π
They just look so good. Being vegetarian for so long gave me taste fatigue and just couldn’t stand eating any fruit nor vegetable. Moving to Germany just made me want to eat breads and sausages all the time. Launching the blog while being a typical Filipina breadwinner didn’t help because I just grab whatever is fast. I will definitely try these salad and hopefully my taste fatigue will be cured soon. I am looking forward to more of your recipes. =)
Hello Dani! Oh wow, that is interesting. I definitely hope that will get sorted!! And I hope to inspire you in the kitchen for sure π Thank you so much for stopping by! I appreciate it! π
These look so good. I was looking for a few new salada to try and now i have a bunch! Thanks!
Aww, so happy to hear that – thanks, Christy!
These salads look delicious! Canβt wait to try them out! Thanks for sharing.
Thank you so much, Nadia. Enjoy π
I am a huge salad fan here. Thank you for sharing so many salad recipes here. All look so scrumptious.
Thank you so much, Sonal π
These all look so good! I have to admit, I’ve gotten tired of salad. Mine have gotten so boring. I can’t wait to give these a try!
So glad to give you some new inspiration π
As a vegetarian, I LOVE YOUR RECIPES! Thank you for sharing!!
Sandra
Optimizedlife.com
Thank you so much, Sandra! π
What a bunch of tasty salad recipes! Can’t wait to dig in!
Thank you, Cassie. Enjoy! π
Iβm drooling at the potato salad! Your pics are fab. I usually look st the salad option n think… nah. But these look great ??
SO happy to hear that – exactly what I was going for π
Oh wow! The prawn salad and the pea salad looks excellent! Your recipes always look top-notch!
Thank you so much, Kimmy π Appreciate your kind words!
Yummy! Will need to try that roasted sweet potato salad!! ?
Enjoy them all, Thalia π
This looks absolutely delicious! I’ll definitely have to try these recipes myself.
Love,
Tasheeni | https://www.instagram.com/tasheeniv/
https://anotherinternetbean.wixsite.com/tasheeniv
Thank you so much. Hope you will enjoy them π
Yumm..I love prawns…have to try that one soon!
Enjoy, Mansi! π
I got baby potatoes yesterday so I know exactly what I am making tomorrow! That salad with peas and mint sounds delicious π
Fabulous, Tandy! Enjoy it π Love to know what you think!
Mmm, know what I will be serving at my BBQ on the weekend! A nice selection of these beautiful dishes.
Enjoy, Brian!! Perfect with a BBQ! π
Delicious! Perfect for Australia Day celebrations! π
Agree, Alice! Enjoy π
Lots of excellent ideas here lady. I can’t decide which I like best. Love the presentation of the prawn salad!! Thanks for sharing my link too x
Thank you, darling!! xx