30 Best Salad Recipes

These best salad recipes make eating colorful, nutrient-dense foods easy and delicious. The days of boring salads are over!

Best salad recipes

It’s salad time! The days of the boring salad are over. Salads can be some of the best ways to eat colorful, nutrient-dense foods. But it can be hard to find the right salad recipes that are easy and delicious enough to justify the effort. Here are 25 of our very favorite salad recipes that are guaranteed to be full of flavor and favorites for years to come. A note on seasonality: we’ve included salads for a variety of seasons, but most of the salad recipes below will work regardless of the season. We’ve noted when you’ll need to make sure you can get seasonal foods like ripe tomatoes and peaches.

Related: Dress up those salads with our Homemade Croutons Recipe.

Wait! Looking for green salads?

Go to our 10 Best Green Salad Recipes, from chopped to wedge to Caesar.

And now, our best salad recipes!

Looking for salad dressings?

Salad dressing is always better homemade. In addition to these incredible salad recipes, here are some of our favorite homemade salad dressings:

And a few more salad recipes…

In case these best salad recipes are not enough, here are a few more for inspiration:

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Kale salad

Best Kale Salad Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4 servings 1x

Description

This is the BEST way to eat kale! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness in this Tuscan kale salad. 


Scale

Ingredients

  • 1 large bunch Tuscan kale (about 8 ounces)*
  • 1 very small or 1/2 medium garlic clove
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 lemon (3 to 4 tablespoons juice, plus zest)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/8 teaspoon red pepper flakes
  • Fresh ground black pepper
  • Homemade Croutons (optional)

Instructions

  1. Wash and dry the kale. Then destem and roughly chop the kale leaves.
  2. Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
  3. Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
  4. Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired).  If desired, serve with homemade croutons.

Notes

*1 bunch of kale makes a moderate serving size of 4: consider doubling the recipe if feeding hungry eaters.

Adapted from 101 Cookbooks

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

Keywords: Salad Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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