These delicious salads are packed with fiber, with a minimum of 3 grams per serving for side salads and 6 grams per serving for entrees. They also meet the standards of anti-inflammatory cuisine, helping to fight chronic inflammation and reduce symptoms like joint pain, brain fog, and indigestion. Whether you enjoy these salads as a main or with an entree, options like Strawberry Spinach Salad with Avocado and Walnuts and Kale Salad with Balsamic and Parmesan are delicious and will leave you feeling great.
Thinly sliced kale and brussels sprouts with avocado caesar dressing
This salad combines the flavors of a Caesar salad with the tender greens of kale and the crunch of raw, thinly sliced Brussels sprouts. Browned breadcrumbs add extra crunch and a nutty, toasty flavor. Pair it with grilled chicken for an extra protein boost.
Strawberry Spinach Salad with Avocado and Walnuts
Serve this summery strawberry spinach salad with soup or a half sandwich, or serve with grilled chicken or roasted salmon for an easy, healthy meal.
Kale Salad with Balsamic and Parmesan
In this healthy kale salad recipe, the kale is rubbed with the dressing to soften the leaves and add a sweet balsamic flavor to the salad, then creamy pine nuts and salty Parmesan cheese are added to balance the flavors.
Tuna Nicoise salad
Jason Donnelly
This salad has all the ingredients and flavors of a classic Nicoise, with a bright, fresh, lemony dressing and fresh seared tuna instead of canned. The tuna is served rare in the center; for more doneness, sear it for an additional 2-3 minutes on each side.
Kale and avocado salad with blueberries and edamame
Packed with nutritious ingredients, this California salad is a delicious and satisfying way to get your vitamins in. We love the unique combination of blueberries, edamame, and goat cheese.
Quinoa, avocado and chickpea salad served with mixed greens
Protein-rich quinoa and chickpeas add staying power to this flavorful and healthy salad recipe.
Chopped salad with sriracha tofu and peanut dressing
With just four ingredients easily available at your local specialty grocery store, you can prepare four days’ worth of high-protein vegan lunches. This salad mix is hearty, so you can prepare the dressing in a bowl up to 24 hours before serving to allow the flavors to meld.
Avocado Tuna Spinach Salad
In this easy tuna and spinach salad, avocado adds creaminess and sunflower seeds add texture and crunch.
Citrus Lime Tofu Salad
This veggie-packed salad is packed with protein and fiber to keep you full and satisfied, and you can prepare the ingredients ahead of time for this easy vegan lunch idea to take to work.
Cucumber, tomato and arugula salad with hummus
This easy Greek salad of tomatoes, cucumbers, red onions and feta cheese on top of arugula makes a hearty and healthy lunch when served with whole wheat pita and hummus.
Crunchy chickpea sprout salad
This healthy, high-fiber salad is ready in just 10 minutes. Serve immediately or individually for four satisfying, high-fiber lunches for the week. At the grocery store, look for roasted chickpea snacks with healthy snacks and nuts.
Chickpea and tuna power salad in a mason jar
This power salad has 26 grams of protein and 8 grams of fiber to keep you going for hours. Mixing the dressing with the kale and leaving it in the jar will soften the kale, so there’s no need to massage or cook it to soften it.
Lemon Lentil Salad with Feta Cheese
This delicious and healthy lentil salad is ready in just 30 minutes and makes the perfect hot weather meal. Serve with whole wheat pita bread, if desired.
Panera’s Green Goddess Cobb Salad Replica
William Dickey
This Panera Green Goddess Cobb Salad copycat is easy to make at home. A simple Dijon mix is added to the chicken for extra flavor and pairs well with the Green Goddess dressing, which is delicious as a dip or spread or drizzled on potato or pasta salads.
Air Fryer Tempura Artichoke Salad with Lemon Dill Dressing
Add more veggies to your salad with lightly battered artichoke “croutons.” Use a vegetable peeler to scrape long ribbons off the asparagus stalks.
Spinach salad with tuna and olives
This tuna salad recipe is elevated by adding olives, feta cheese, and a tahini dressing. Served with baby spinach, it’s the perfect quick and light lunch or dinner.
Kale and strawberry salad
In this Kale and Strawberry Salad, apple cider vinegar and mustard give the dressing some flavor, fresh strawberries add a dash of sweetness, and creamy herbed goat cheese completes this healthy salad that’s perfect for lunch or dinner.
Cauliflower, quinoa and arugula salad
Roasted cauliflower shines in this veggie-packed dinner salad. We love the tangy taste of baby arugula, but any tender leafy greens will work in this salad. Let the cauliflower cool a little before adding it to the salad. It’s delicious warm, but to speed things up, you can roast it a few hours in advance and refrigerate it until you’re ready to plate the salad.
