Roasted Broccoli Quinoa Salad
Cooking Time: 1 hour 10 minutes
Servings: 4–6
Recipe found on: EatingBirdFood.com
Click photo for full recipe.
This Roasted Broccoli Quinoa Salad is a nutrient-packed, flavor-loaded meal. With roasted veggies, protein-rich quinoa, and a bright lemon dressing, it’s perfect for meal prep or a hearty side.
Ingredients
Base
1 cup dry quinoa
2 cups water (or veggie broth)
½ lb. broccoli, cut into florets
1 sweet potato, chopped
1 can (15 oz) chickpeas, drained & rinsed
1 bunch kale, chopped
Olive oil, as needed
Add-Ins
¼ cup fresh parsley, chopped
3 tablespoons feta cheese
Dressing
Juice of 1 lemon
½ tablespoon apple cider vinegar
2 teaspoons maple syrup
3 tablespoons olive oil
Salt & pepper, to taste
Crushed red pepper flakes (optional)
Instructions
1. Cook Quinoa
Rinse quinoa
Combine with water and bring to a boil
Reduce heat, cover, and simmer 15 minutes
Remove from heat and let cool
2. Roast Vegetables
Preheat oven to 425°F
Toss broccoli and sweet potatoes with olive oil
Roast for 20 minutes
👉 Add kale and chickpeas
Toss and roast another 15 minutes
Stir once during cooking
3. Combine
Add roasted veggies to quinoa
Mix in parsley and feta
4. Make Dressing
Whisk lemon juice, vinegar, and maple syrup
Slowly stir in olive oil
Add salt, pepper, and red pepper flakes
5. Finish
Toss dressing with salad
Mix until well combined
Crunchy Cashew Thai Quinoa Salad
Cooking Time: 25 minutes
Servings: 6
Recipe found on: ambitiouskitchen.com
Click photo for full recipe.
This Thai Peanut Quinoa Salad is crunchy, colorful, and packed with bold flavor. Tossed in a creamy peanut ginger dressing, it’s perfect for meal prep, lunches, or bringing to a gathering.
Ingredients
Salad
¾ cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
¼ cup red onion, diced
1 cup shredded carrots
½ cup cilantro, chopped
¼ cup green onions, diced
½ cup cashews or peanuts (honey-roasted optional)
Optional: 1 cup edamame or chickpeas
Fresh lime, for serving
Peanut Ginger Dressing
¼ cup natural peanut butter
2 teaspoons fresh ginger, grated
3 tablespoons soy sauce or coconut aminos
1 tablespoon honey (or maple syrup/agave)
1 tablespoon rice vinegar (or red wine vinegar)
2 teaspoons olive oil
Water, as needed to thin
Instructions
1. Cook Quinoa
Bring 1½ cups water to a boil
Add quinoa, reduce heat, cover, and simmer 15 minutes
Fluff and let cool
2. Make Dressing
Warm peanut butter + honey for ~20 seconds
Stir in ginger, soy sauce, vinegar, and oil
Add water as needed for desired consistency
3. Assemble Salad
Add quinoa to a large bowl
Mix in cabbage, bell pepper, onion, carrots, and cilantro
4. Finish
Toss with dressing (start with a little, add more as needed)
Top with cashews and green onions
Serve with lime wedges
Cucumber, Avocado and Feta Salad
Prep Time: 10 minutes
Servings: 4–6
Recipe found on: twopeasandtheirpod.com
Click photo for full recipe.
This Cucumber Avocado Feta Salad is light, refreshing, and perfect for summer. With just a few simple ingredients, it delivers big flavor with minimal effort.
Ingredients
1 large seedless cucumber, chopped
3 large avocados, chopped
Juice of 1 lemon
⅓ cup feta cheese, crumbled
1 tablespoon fresh dill, chopped
Salt & black pepper, to taste
Instructions
1. Combine
Add cucumber, avocado, lemon juice, feta, and dill to a large bowl
2. Toss
Gently mix until combined
3. Season
Add salt and pepper to taste
4. Serve
Serve immediately for best texture
Whole30 + Paleo Cucumber Tomato Salad
Prep Time: 10 minutes
Servings: 4–6
Recipe found on: twopeasandtheirpod.com
Click photo for full recipe.
This Cucumber Avocado Feta Salad is light, refreshing, and perfect for summer. With just a few simple ingredients, it delivers big flavor with minimal effort.
Ingredients
1 large seedless cucumber, chopped
3 large avocados, chopped
Juice of 1 lemon
⅓ cup feta cheese, crumbled
1 tablespoon fresh dill, chopped
Salt & black pepper, to taste
Instructions
1. Combine
Add cucumber, avocado, lemon juice, feta, and dill to a large bowl
2. Toss
Gently mix until combined
3. Season
Add salt and pepper to taste
4. Serve
Serve immediately for best texture
Avocado Greek Salad &
Greek Salad Dressing
Prep Time: 10 minutes
Servings: 4–6
Recipe found on: oliveyouwhole.com
Click photo for full recipe.
This Cucumber Tomato Salad has a fresh Greek-inspired flavor with bright vinegar, olive oil, and fresh dill. It’s simple, refreshing, and perfect for summer meals or potlucks.
Ingredients
5 Roma tomatoes, chopped
7 mini cucumbers, sliced
3 tablespoons red onion, chopped
1 tablespoon fresh dill, minced
¼ cup red wine vinegar
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Instructions
1. Prep
Chop all vegetables as directed
2. Combine
Add everything to a large bowl
3. Mix
Toss until well combined
4. Serve
Serve immediately or
Let marinate a few hours for deeper flavor
Roasted Sweet Potato, Quinoa & Black Bean Salad
Cooking Time: 40 minutes
Servings: 6
Recipe found on: wellplated.com
Click photo for full recipe.
This Roasted Sweet Potato Quinoa Salad is hearty, flavorful, and perfect for meal prep. With roasted veggies, protein-rich quinoa, and a zesty lime dressing, it’s a go-to for healthy lunches or a crowd-pleasing side.
Ingredients
Roasted Veggies
1¼ lbs. sweet potatoes, cubed
1 red onion, chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon salt
Salad Base
1½ cups cooked quinoa (from ½ cup dry)
1 can (15 oz) black beans, rinsed & drained
1 bell pepper, diced
¾ cup fresh cilantro, chopped
Lime Dressing
3 tablespoons olive oil
Juice + zest of 2 limes (~3 tbsp juice)
2 teaspoons maple syrup (or honey)
1 clove garlic, minced
Instructions
1. Roast Vegetables
Preheat oven to 400°F
Toss sweet potatoes and onion with oil + spices
Spread on baking sheet
Roast ~25 minutes, flipping halfway
2. Make Dressing
Whisk olive oil, lime juice/zest, maple syrup, and garlic
3. Combine
In a large bowl, add:
quinoa
black beans
bell pepper
cilantro
roasted veggies
4. Finish
Pour dressing over salad
Toss until well combined
Balsamic Chicken Salad with Lemon Quinoa
Prep Time: 40 minutes
Servings: 4–6
Recipe found on: cafedelites.com
Click photo for full recipe.
This Balsamic Chicken Quinoa Salad is a full, balanced meal packed with flavor. Juicy pan-seared chicken, lemon quinoa, fresh veggies, and a simple balsamic dressing come together for a satisfying, nutrient-dense dish.
Ingredients
Lemon Quinoa
½ cup dry quinoa
1 cup chicken or vegetable stock
Pinch of salt
Juice of ½ lemon
Chicken
6 boneless chicken thighs or breasts
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Juice of ½ lemon
1 teaspoon stock powder
1 teaspoon garlic powder (or 1 clove garlic)
Salad
6 cups romaine lettuce, chopped
7 oz grape tomatoes, halved
½ red onion, thinly sliced
3.5 oz kalamata olives
1.7 oz feta cheese
½ cup parsley
Dressing
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Instructions
1. Cook Lemon Quinoa
Combine quinoa, stock, and salt
Bring to a boil, then simmer covered for 15 minutes
Let sit, fluff, and stir in lemon juice
2. Cook Chicken
Add chicken, oil, balsamic, lemon juice, and seasonings to skillet
Cook until golden and fully cooked
Slice into strips
3. Make Dressing
Whisk olive oil and balsamic vinegar
4. Assemble Salad
Add lettuce, tomatoes, onion, olives, feta, and parsley to a bowl
Top with quinoa and sliced chicken
5. Finish
Drizzle dressing over top
Toss and serve
Quinoa Avocado Spinach Power Salad
Prep Time: 25 minutes
Servings: 4–6
Recipe found on: thegardengrazer.com
Click photo for full recipe.
This Spinach Avocado Quinoa Salad is simple, fresh, and perfect for everyday eating. It’s light, nutrient-dense, and even better as leftovers—making it a go-to for meal prep.
Ingredients
1 cup dry quinoa
2 medium avocados, diced
3 oz baby spinach (or more if desired)
8 oz cherry tomatoes, halved
3 green onions (or red onion)
1–2 cloves garlic, minced
2 tablespoons red wine vinegar
⅛ teaspoon salt
Instructions
1. Cook Quinoa
Rinse quinoa
Cook according to package directions
👉 Pro tip: use chicken broth or tomato juice instead of water for more flavor
2. Prep Base
Chop spinach and add to a large bowl
Add minced garlic
3. Combine Warm Ingredients
Add hot quinoa to the bowl
Toss to lightly wilt spinach and mellow garlic
4. Add Remaining Ingredients
Mix in green onions, tomatoes, vinegar, and salt
5. Finish
Gently fold in avocado
Serve immediately or chill
Queso Fresco Fresh Salad
Prep Time: 7 minutes
Servings: 3
Recipe found on: berrymaple.com
Click photo for full recipe.
This Tomato Cucumber Avocado Salad is fresh, simple, and loaded with flavor. It’s a quick go-to side dish that pairs with anything—or works great on its own.
Ingredients
Salad
2 medium tomatoes, chopped
½ yellow onion, sliced
1 English cucumber, sliced
1 large avocado, cubed
3 oz queso fresco cheese (or more if desired)
Dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Juice of ½ lemon
Salt & pepper, to taste
Instructions
1. Prep Ingredients
Chop tomatoes
Slice cucumber and onion
Cube avocado and cheese
2. Make Dressing
Whisk olive oil, balsamic vinegar, and lemon juice
Add salt and pepper to taste
3. Combine
Add all ingredients to a bowl
Pour dressing over top
4. Toss & Serve
Gently mix until combined
Serve immediately
Shrimp Cobb Salad with Lemon Garlic Vinaigrette
Cooking Time: 20 minutes
Servings: 6
Recipe found on: paleorunningmomma.com
Click photo for full recipe.
This Grilled Shrimp Cobb Salad is a fresh, protein-packed meal loaded with flavor. With shrimp, bacon, eggs, avocado, and a lemon garlic vinaigrette, it’s perfect for summer meals or meal prep.
Ingredients
Lemon Garlic Dressing
2 tablespoons fresh lemon juice
1 teaspoon spicy brown mustard
3 cloves garlic, minced
⅛ teaspoon sea salt
⅛ teaspoon black pepper
¼ cup olive oil
Salad
1 lb. shrimp, peeled & deveined
Salt & pepper (or seafood seasoning)
1 tablespoon coconut oil (or bacon fat)
6–8 slices bacon, cooked & crumbled
3 large eggs, soft boiled
¾ cup cherry tomatoes, halved
1 avocado, sliced or diced
5 oz spinach or mixed greens
Chives or green onions, for garnish
Instructions
1. Make Dressing
Blend lemon juice, mustard, garlic, salt, and pepper
Slowly add olive oil while blending until creamy
2. Soft-Boil Eggs
Boil eggs for 6 minutes
Transfer to ice water for 2–3 minutes
Peel and set aside
3. Cook Shrimp
Heat grill or pan to high
Brush with oil
Season shrimp
Cook 2–3 minutes per side until pink
4. Assemble Salad
Add greens to bowl
Top with shrimp, bacon, tomatoes, avocado, and eggs
5. Finish
Drizzle dressing over top or serve on the side
Easy Jennifer Aniston Salad
Cooking Time: 20 minutes
Servings: 5
Recipe found on: richanddelish.com
Click photo for full recipe.
This Jennifer Aniston Quinoa Salad is fresh, crunchy, and packed with nutrients. Loaded with herbs, healthy fats, and plant-based protein, it’s perfect for meal prep or a light, satisfying meal.
Ingredients
1 cup quinoa, uncooked
2 cups water
1 can (15 oz) chickpeas, drained & rinsed
½ cup pistachios, chopped
½ cup parsley, chopped
1 cup cucumber, chopped
⅓ cup red onion, chopped
½ cup mint, chopped
½ cup feta cheese
Juice of 1 lemon
¼ cup olive oil
Salt & black pepper, to taste
Instructions
1. Cook Quinoa
Rinse quinoa thoroughly
Combine with water and bring to a boil
Reduce heat, cover, and simmer 15–20 minutes
Fluff and let cool
2. Combine Ingredients
Add cooled quinoa to a large bowl
Mix in chickpeas, pistachios, parsley, mint, onion, cucumber, and feta
3. Add Dressing
Pour in olive oil and lemon juice
Season with salt and pepper
4. Toss & Serve
Mix well
Taste and adjust seasoning
Cooking Time: 25 minutes
Servings: 4
Recipe found on: downshiftology.com
Click photo for full recipe.
This Classic Egg Salad is creamy, simple, and packed with fresh flavor. It’s a go-to for quick meals, high-protein snacks, or easy meal prep.
Ingredients
6 eggs
¼ cup red onion, finely diced
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 teaspoon lemon juice
Salt & pepper, to taste
Instructions
1. Boil Eggs
Bring water to a boil
Reduce heat, gently add eggs
Return to boil and cook for 12 minutes
2. Cool Eggs
Transfer to ice water bath
Let cool at least 15 minutes
3. Mix Salad
Peel and chop eggs to desired texture
Add to a bowl with all remaining ingredients
4. Combine
Stir until well mixed
Taste and adjust seasoning
Paleo Antipasto Salad
Prep Time: 10 minutes
Servings: 6
Recipe found on: tastesoflizzyt.com
Click photo for full recipe.
This Paleo Antipasto Salad is fresh, savory, and full of bold flavor. Packed with crisp veggies and classic antipasto ingredients, it’s tossed in a simple sugar-free Italian-style dressing.
Ingredients
Salad
3 cups Roma tomatoes, diced
½ cup red onion, chopped
1½ cups cucumber, sliced and quartered
½ cup olives, sliced
⅓ cup pepperoni, chopped
½ cup mushrooms, chopped
Dressing
(Use your homemade Italian dressing or preferred version)
Instructions
1. Combine
Add tomatoes, onion, cucumber, olives, pepperoni, and mushrooms to a large bowl
2. Add Dressing
Pour dressing over the salad
3. Toss
Mix until well combined
4. Serve
Serve immediately
Healthy Broccoli Salad
Prep Time: 15 minutes
Servings: 8
Recipe found on: kristineskitchenblog.com
Click photo for full recipe.
This Healthy Broccoli Salad is crunchy, sweet, and refreshing. Made with real ingredients and a creamy yogurt-based dressing, it’s the perfect side for summer meals or gatherings.
Ingredients
Salad
1½ lbs fresh broccoli, chopped
1 cup blueberries
¼ cup red onion, finely diced
½ cup dried cranberries
¼ cup sunflower seeds
1 large apple, chopped
1 tablespoon lemon juice
Dressing
1 cup plain Greek yogurt
¼ cup honey
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds
Instructions
1. Prep Ingredients
Add broccoli, blueberries, onion, cranberries, and sunflower seeds to a large bowl
2. Prep Apple
Toss chopped apple with lemon juice
Add to the bowl
3. Make Dressing
Whisk together all dressing ingredients until smooth
4. Combine
Pour dressing over salad
Toss gently until well mixed
5. Serve
Serve immediately or chill before serving
Chicken Salad
Prep Time: 10 minutes
Servings: 1–2
Ingredients
3 oz cooked chicken, finely chopped
¼ cup grapes (heaping)
½ apple, chopped
8 almonds
1 cup broccoli / cauliflower / celery mix, chopped
½ tablespoon mayo (Primal Kitchen or preferred)
Salt, to taste
Dill, to taste
Instructions
1. Prep
Chop all ingredients into small, bite-sized pieces
2. Combine
Add everything to a bowl
3. Mix
Stir until well combined
4. Serve
Enjoy immediately or refrigerate
Quick & Easy Cherry Tomato Salad
Prep Time: 5 minutes
Servings: 6
Recipe found on: thehealthyfoodie.com
Click photo for full recipe.
This Cherry Tomato Basil Salad is simple, fresh, and packed with flavor. With just a few ingredients, it delivers a bold, savory taste that gets even better over time.
Ingredients
4 cups cherry tomatoes, halved
¼ cup fresh basil, finely chopped
2 cloves garlic, minced
2 tablespoons tamari (or coconut aminos)
1 tablespoon toasted sesame oil (or olive oil)
1 tablespoon rice vinegar
½ teaspoon black pepper
Pinch of salt
Instructions
1. Combine
Add all ingredients to a large bowl
2. Toss
Gently mix until well combined
3. Chill
Refrigerate for at least 1 hour to let flavors blend
4. Serve
Serve chilled or at room temperature
Vibrant Curry Cashew Chickpea Quinoa Salad
Cooking Time: 45 minutes
Servings: 4
Recipe found on: ambitiouskitchen.com
Click photo for full recipe.
This Curry Chickpea Quinoa Salad is vibrant, flavorful, and packed with nutrients. With warming spices, fresh veggies, and sweet-spicy cashews, it’s a perfect plant-based meal or hearty side.
Ingredients
Base
¾ cup quinoa
1⅔ cups water
1 can (15 oz) chickpeas, drained & rinsed
¾ cup green peas
1 tablespoon sesame oil (or olive oil)
½ tablespoon fresh ginger, grated
1 teaspoon curry powder (more if desired)
¼ teaspoon turmeric
¼ teaspoon garlic powder
½ teaspoon salt
Black pepper, to taste
Mix-Ins
1 red bell pepper, diced
½ cup shredded carrots
½ cup dried cherries or cranberries
¼ cup red onion, diced
⅓ cup cilantro, chopped
⅓ cup parsley, chopped
Maple Cayenne Cashews
¾ cup raw cashews
½ tablespoon maple syrup
¼ teaspoon cayenne pepper
½ teaspoon sea salt
Instructions
1. Cook Quinoa
Bring quinoa and water to a boil
Cover, reduce heat, and simmer 15 minutes
Remove from heat, fluff, and let steam 5–10 minutes
2. Add Base Ingredients
Stir in chickpeas, peas, oil, ginger, spices, salt, and pepper
3. Add Mix-Ins
Mix in bell pepper, carrots, dried fruit, onion, cilantro, and parsley
4. Make Cashews
Toast cashews in skillet for 4–6 minutes
Remove from heat and stir in maple syrup, cayenne, and salt
Spread out to cool
5. Finish
Top salad with cashews just before serving
Easy Quinoa Caprese Salad
Cooking Time: 30 minutes
Servings: 4
Recipe found on: thefamilyfoodkitchen.com
Click photo for full recipe.
This Quinoa Caprese Salad is fresh, vibrant, and packed with flavor. It combines the classic caprese ingredients with quinoa for a more filling, nutrient-dense meal.
Ingredients
1 cup quinoa
3 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
1½ lbs cherry tomatoes, chopped
1 lb fresh mozzarella
½ cup fresh basil
Salt & black pepper, to taste
Instructions
1. Cook Quinoa
Rinse quinoa thoroughly
Add to saucepan with 2 cups water
Bring to a boil, then simmer ~15 minutes
Remove from heat, cover, and let steam 5 minutes
Allow to cool
2. Make Dressing
Whisk balsamic vinegar, olive oil, salt, and pepper
3. Assemble Salad
Add tomatoes and mozzarella to a large bowl or platter
Scatter cooled quinoa over the top
4. Finish
Drizzle with dressing
Top with fresh basil
Season to taste
Rainbow Chicken Salad with Almond Honey Mustard Dressing
Cooking Time: 30 minutes
Servings: 4
Recipe found on: pinchofyum.com
Click photo for full recipe.
This Chicken Berry Almond Salad is fresh, colorful, and packed with flavor. Juicy chicken, sweet fruit, crunchy almonds, and creamy feta come together with a rich almond honey mustard dressing.
Ingredients
Salad
2 teaspoons butter
8 oz chicken breast, cut into pieces
½ teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup blueberries
3 cups lettuce, chopped
½ cup feta cheese
½ cup almonds, chopped
Almond Honey Mustard Dressing
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons fresh orange juice
3 tablespoons water
1 tablespoon stone ground mustard
½ tablespoon raw honey
¼ teaspoon salt (more to taste)
1 clove garlic
Instructions
1. Cook Chicken
Heat butter in skillet over medium-high
Season chicken with salt, pepper, and chili powder
Cook until golden and fully cooked
Set aside and cool
2. Prep Salad
Chop fruits and lettuce
Cut chicken into bite-sized pieces
3. Assemble
Add all salad ingredients to a large bowl
Toss or layer as desired
4. Make Dressing
Blend all dressing ingredients until smooth
Adjust to taste
5. Finish
Pour dressing over salad and serve
Healthy Sesame Chicken Chopped Salad - Whole30 & Paleo
Cooking Time: 30 minutes
Servings: 6
Recipe found on: wholekitchensink.com
Click photo for full recipe.
This Sesame Chicken Chopped Salad is a fresh, crunchy, flavor-packed dish with a healthy twist. It’s inspired by a classic potluck favorite—but made without sugary dressing or processed ingredients.
Ingredients
Salad
1½ lbs. boneless, skinless chicken thighs
4 green onions (or ½ red onion, finely diced)
1 small green cabbage, thinly sliced
2 cups carrots, shredded or matchstick
1 cup sliced almonds
1 can mandarin oranges (no added sugar or syrup)
½ cup cilantro, chopped
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Dressing
⅓ cup coconut aminos
¼ cup apple cider vinegar
3 tablespoons avocado oil
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
Instructions
1. Make Dressing
Combine all dressing ingredients in a bowl
2. Marinate Chicken
Add chicken + 3–4 tablespoons dressing to a bag
Marinate for 30 minutes
3. Cook Chicken
Cook in skillet over medium heat 6–8 minutes per side
(or grill)Let cool, then chop
4. Build Salad
Add all salad ingredients (except dressing + chicken) to a large bowl
5. Combine
Add chopped chicken
Toss with dressing
Sweet Potato Quinoa Black Bean Salad
Cooking Time: 40 minutes
Servings: 6
Recipe found on: wellplated.com
Click photo for full recipe.
This Roasted Sweet Potato Quinoa Salad is hearty, flavorful, and perfectly balanced. With roasted veggies, plant-based protein, and a zesty lime dressing, it’s ideal for meal prep or a satisfying lunch.
Ingredients
Salad
1¼ lbs. sweet potatoes, peeled and cubed
1 large red onion, chopped
4 tablespoons butter, divided
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
1½ cups cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 bell pepper, diced
¾ cup cilantro, chopped
Lime Dressing
Zest and juice of 2 limes (about 3 tablespoons juice)
2 teaspoons maple syrup
1 clove garlic, minced
Remaining 3 tablespoons butter
Instructions
1. Roast Vegetables
Preheat oven to 400°F
Toss sweet potatoes + onion with 1 tablespoon butter + spices + salt
Spread in single layer
Roast 25 minutes, flipping halfway
2. Prepare Quinoa
Cook quinoa if needed
Set aside
3. Make Dressing
Whisk together:
melted butter
lime juice + zest
maple syrup
garlic
4. Assemble Salad
In large bowl, combine:
quinoa
black beans
bell pepper
cilantro
roasted veggies
5. Finish
Pour dressing over salad
Toss and serve warm or chilled
Low Carb Chicken Cobb Salad
Cooking Time: 40 minutes
Servings: 6
Recipe found on: lifemadeketo.com
Click photo for full recipe.
This Low Carb Chicken Cobb Salad is loaded with classic flavors—crispy bacon, creamy avocado, juicy chicken, and a simple, tangy vinaigrette. It’s a filling, nutrient-dense meal perfect for lunch, dinner, or gatherings.
Ingredients
Salad
1–2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 avocados, sliced or chopped
4 cups mixed greens, chopped
3 hard-boiled eggs, sliced
6 slices bacon, cooked and chopped
1 cup cherry or grape tomatoes (optional)
½ cucumber, sliced or chopped
½ cup feta or blue cheese, crumbled
Vinaigrette
3–4 tablespoons apple cider vinegar
2 tablespoons Greek yogurt
½ teaspoon garlic powder
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
1. Marinate Chicken
Add chicken, salt, pepper, vinegar, and garlic powder to a bag
Marinate at least 30 minutes
2. Cook Eggs
Bring water to a boil
Remove from heat and let eggs sit 15 minutes
Transfer to ice bath 8–10 minutes
Peel and slice
3. Cook Chicken
Grill or cook in skillet over medium-high heat
Cook 4–5 minutes per side until internal temp reaches 165°F
Let rest, then slice
4. Make Dressing
Whisk all vinaigrette ingredients together
5. Assemble Salad
Add greens to a large bowl
Top with:
chicken
eggs
avocado
bacon
tomatoes
cucumber
cheese
Drizzle dressing right before serving
Greek Yogurt Coleslaw
Prep Time: 40 minutes (includes chill time)
Servings: 6
Recipe found on: foolproofliving.com
Click photo for full recipe.
This Greek Yogurt Coleslaw is a lighter, healthier take on the classic. It’s creamy, crunchy, and full of fresh flavor—without the heavy mayo.
Ingredients
Coleslaw
2 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrots, grated
3 scallions, sliced
1 cup parsley, chopped
Greek Yogurt Dressing
⅔ cup plain Greek yogurt
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon honey (optional)
1 tablespoon Dijon mustard
1 teaspoon celery seed
1½ teaspoons salt
¼ teaspoon black pepper
Instructions
1. Prep Vegetables
Add cabbage, carrots, and scallions to a large bowl
2. Make Dressing
Whisk together all dressing ingredients
Taste and adjust seasoning
3. Combine
Pour dressing over vegetables
Toss until evenly coated
4. Finish
Garnish with parsley
5. Chill (Recommended)
Refrigerate 30 minutes to 3 hours for best flavor
Avocado Black Bean Salad
Prep Time: 15 minutes
Servings: 6
Recipe found on: thetoastykitchen.com
Click photo for full recipe.
This Avocado Black Bean Salad is fresh, simple, and packed with flavor. With a bright lime vinaigrette and nutrient-dense ingredients, it’s perfect for a quick lunch or summer side dish.
Ingredients
1 lime (zest + juice)
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon cayenne pepper
30 oz black beans, drained & rinsed
2 avocados, chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 tablespoons cilantro, chopped
Instructions
1. Make Dressing
Whisk together:
lime zest + juice
olive oil
salt
cayenne pepper
2. Combine
Add black beans, avocado, bell pepper, onion, and cilantro to a bowl
3. Toss
Pour dressing over salad
Mix gently to combine
4. Serve
Serve immediately or chill before serving
Mediterranean Bean Salad
Prep Time: 20 minutes
Servings: 6
Recipe found on: cookieandkate.com
Click photo for full recipe.
This Mediterranean Bean Salad is fresh, crisp, and incredibly satisfying. Packed with beans, herbs, and a bright lemon dressing, it’s a simple, nutrient-dense dish perfect for meal prep or a healthy side.
Ingredients
Salad
2 cans (15 oz) kidney beans, rinsed & drained
1 can (15 oz) chickpeas, rinsed & drained
1 small red onion, diced
2 celery stalks, chopped
1 cucumber, diced
¾ cup parsley, chopped
2 tablespoons dill or mint, chopped
Lemon Dressing
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic, minced
¾ teaspoon salt
Pinch red pepper flakes
Instructions
1. Combine Salad
Add beans, onion, celery, cucumber, parsley, and herbs to a large bowl
2. Make Dressing
Whisk olive oil, lemon juice, garlic, salt, and red pepper flakes
3. Toss
Pour dressing over salad
Mix until well combined
4. Serve
Serve immediately or
Chill for a few hours to enhance flavor