11 Aug 2020
Food & Drink

10 Fresh Salad Ideas You Will Love

Hey there, beautiful! As we have been dealing with this pandemic, I have gotten really tired of cooking at home. Sure, it can be fun to cook at home, but after a while it can take a toll on me. There are only so many recipes I can make over, and over. Can you relate to that? If so, you are in the right place. Hence, this blog post. Today’s blog, “10 Fresh Salad Ideas You Will Love” features 10 amazing salads you and your family can try out, and will probably love. These recipes come from some other bloggers, and I will give you the links to their sites, so you can check them out too! They are really great. Again, I really do enjoy cooking, but sometimes we just need some new ideas to inspire us (and our tastebuds). So, let’s go ahead and jump in.

Strawberry Avocado Spinach Salad with Poppyseed Dressing

Recipe By: Ali from Gimme Some Oven

INGREDIENTS

SALAD INGREDIENTS

  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, peeled, pitted and diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled blue cheese (or goat cheese or feta)
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced

POPPYSEED DRESSING INGREDIENTS

  • 1/3 cup avocado oil (or olive oil)
  • 3 Tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon poppy seeds
  • pinch of ground dry mustard (optional)
  • fine sea salt and freshly-cracked black pepper

INSTRUCTIONS

TO MAKE THE SALAD

  1. Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

TO MAKE THE POPPYSEED DRESSING

  1. Whisk all ingredients together until combined.  Add a pinch of salt and pepper, or more to taste.

 

Thai Peanut Chicken Salad

Recipe By: Nicole at Cooking For Keeps

INGREDIENTS

  • 1 lb chicken breast or tenders, cut into a dice
  • 2 tbsp sesame oil, divided
  • 2 tbsp rice vinegar, divided
  • 2 tsp creamy peanut butter
  • 3 tsp soy sauce, divided
  • 1 tbsp honey, divided
  • 1 tsp kosher salt, divided
  • 1 large garlic clove, minced
  • 1 cup shredded carrots
  • 1 cup sliced red bell pepper
  • 1 cup roughly chopped snow peas
  • 2 cups shredded cabbage mix
  • 1 head romaine lettuce, chopped
  • 1/2 cup slivered almonds
  • 1/2 cup wonton strips
  • 1/4 cup chopped cilantro

INSTRUCTIONS

  1. Season chicken with 3/4 teaspoon salt on all sides. Season with a little bit of black pepper.

  2. Heat a medium wok or non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. Once the oil is hot, add the chicken. Cook the chicken until golden brown and crisp, on all sides. About 4-5 minutes.

  3. While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, and 2 teaspoons honey in a small bowl.

  4. When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss until coated. Cook another 1-2 minutes. Remove from the heat.

  5. Whisk together remaining rice vinegar, honey, and garlic together in the same bowl you made the peanut sauce in. Slowly whisk in remaining sesame oil. Season with plenty of salt and pepper.

  6. Add carrots, bell peppers, snow peas, cabbage, romaine, half of the almonds, half of the wonton strips and all of the cilantro. Add the dressing. Toss to combine. Season with a little bit of salt and pepper.

  7. Top with remaining almonds, wonton strips, and chicken. (You can also just toss everything together to evenly distribute the chicken.)

Blackberry Chicken Salad

Recipe By: Amanda of I Am Homesteader

INGREDIENTS

SALAD

  • 1/2 pound chicken breasts
  • 6 cups spring mix lettuce
  • 1 cup fresh blackberries
  • 1 avocado, sliced
  • 1/4 cup red onion, sliced
  • 1/4 cup chopped walnuts

DRESSING

  • 1/2 cup blackberries
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • Salt and pepper to taste

INSTRUCTIONS

  1. Saute the chicken in a cast iron skillet over medium-high heat until fully cooked through. Tent with foil and let rest while preparing the rest of the salad.

  2. Add the spring mix lettuce to a large bowl. Arrange the blackberries, avocado, red onion, and walnuts on top of the bed of lettuce. Set aside.

  3. In a medium bowl, combine the dressing ingredients except for the salt and pepper. Use a fork to mash the blackberries to release the juices. Whisk to combine. Season with salt and pepper to taste.

  4. Slice the cooked chicken and set over the salad. Drizzle with dressing. Serve immediately.

Southwestern Chopped Salad with Cilantro-Lime Dressing 

Recipe By: Kaitlin of The Garden Grazer

INGREDIENTS

  • 1 large head romaine
  • 15 oz. can black beans
  • 1 orange bell pepper
  • 10 oz. cherry/grape tomatoes
  • 2 cups cooked sweet corn (I use organic frozen corn and thaw it)
  • 5 green onions

FOR THE CREAMY CILANTRO-LIME DRESSING

  • 1 cup loosely packed cilantro (stems removed and roughly chopped)
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime, more to taste)
  • 1-2 garlic cloves
  • 1/4 cup olive oil (for oil-free, sub a little water to thin)
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • Recommended: agave & cumin to taste

INSTRUCTIONS

  1. Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and agave to sweeten!)
  2. Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
  3. Place all salad ingredients in a large bowl.
  4. Toss with desired amount of dressing.

Broccoli Salad Recipe

Recipe By: Amanda of The Chunky Chef

  • 4 1/2 cups fresh broccoli, cut into small florets – about 2 heads of broccoli
  • 5 slices bacon, cooked and crumbled
  • 1/4 cup red onion, finely chopped
  • 2/3 cup dried cranberries – (reduced sugar would work too)
  • 1/2 cup sliced almonds
  • 1/3 cup roasted sunflower seeds
  • 1 cup sharp cheddar cheese, cut into very small cubes – (or shredded if you prefer)

CREAMY CITRUS POPPYSEED DRESSING

  • 2/3 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1/4 cup granulated sugar
  • zest of 1 small lemon
  • zest of 1/2 orange
  • 1-2 Tbsp lemon juice – freshly squeezed
  • 1/2 Tbsp poppy seeds
  • pinch of black pepper

INSTRUCTIONS

  1. Bring a pot of water to boil.  Chop broccoli into very small florets and set aside.  Fill a large bowl with cold water and a cup of ice cubes.
  2. Add a generous pinch of salt to boiling water and add broccoli.  Boil for 20 seconds.  Drain broccoli and transfer to prepared bowl with ice water.  Let broccoli sit in cold water for a few minutes, until cool.  Drain and lay broccoli out onto some paper towels to drain.  Allow to continue air drying while you prepare other parts of the recipe.
  3. Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain.  This takes some of the “bite” out of the raw onion.
  4. To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined.  Set aside.
  5. To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese.  Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
  6. Cover with plastic wrap and refrigerate for at least 30 minutes.  Toss and serve.

Summer Strawberry Salad

Recipe By: Cathy at Lemon Tree Dwelling

INGREDIENTS

SALAD

  • 8 oz. mixed greens
  • 1 c. sliced strawberries
  • 1/2 c. blueberries
  • 1/2 c. mandarin oranges
  • 1/2 c. pecans, unsalted
  • 3.5 oz. crumbled goat cheese
  • 2 Tbsp. sliced green onions

ORANGE SALAD DRESSING

  • 1/2 c. orange sparkling juice (I used Sanpellegrino)
  • 3 Tbsp. olive oil
  • 2 Tbsp. white balsamic vinegar
  • 1/2 Tbsp. honey
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

INSTRUCTIONS

  1. Combine salad ingredients in a large serving bowl.
  2. Combine dressing ingredients in a small jar with a lid. Shake well. Pour over salad immediately before serving.

Chicken Shawarma Salad with Tahini Dressing

Recipe By: Danielle at Our Salty Kitchen

INGREDIENTS

CHICKEN SHAWARMA

  • 2 lemons, juiced
  • 1/2 c. avocado oil
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1.5-2 lb boneless skinless chicken thighs

SALAD

  • 1/2 head romaine lettuce
  • 1/2 head butter lettuce
  • 1/2 c. fresh parsley, chopped
  • 1/2 c. fresh mint, chopped
  • 2 c. cherry tomatoes, halved
  • 1/2 english cucumber, seeded and sliced
  • 1 small red onion, thinly sliced

LEMON TAHINI DRESSING

  • ½ c. tahini
  • ¼ – ½ c. water
  • ¼ c. olive oil
  • 1 lemon, juiced
  • sea salt, to taste
  • cracked black pepper, to taste

INSTRUCTIONS

  1. In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
  2. When you’re ready to cook, preheat the oven to 425.
  3. Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2″ strips.
  4. While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
  5. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
  6. Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

Recipe By: Monique at Ambitious Kitchen

INGREDIENTS

FOR THE SWEET POTATOES

  • 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon brown sugar (or coconut sugar or maple syrup)
  • 1 garlic clove, minced
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • Freshly ground salt and pepper

FOR THE PECANS

  • ½ cup pecans

FOR THE SALAD

  • 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
  • 3/4 cup pomegranate seeds, from 1 pomegranate
  • 2 medium ripe bartlett pears, thinly sliced
  • ½ cup goat cheese (or can use feta)

FOR THE DRESSING

  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • Salt and pepper, to taste

INSTRUCTIONS

  2. While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
  4. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.

Avocado Salad with Tomatoes and Herbs

Recipe By: Kelli Foster at The Kitchn

INGREDIENTS

  • 2 medium avocados, peeled, pitted, and chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 medium English cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh herbs, such as cilantro, basil, parsley, dill, or tarragon
  • Juice from 1 large lemon
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Place the avocado, tomatoes, cucumber, onion, and herbs in a large bowl. Squeeze the lemon juice over top, drizzle with oil, and sprinkle with the salt and pepper. Gently toss to combine.

 

Summer Peach Spinach Salad with Avocado, Toasted Almonds + Goat Cheese

Recipe By: Monique of Ambitious Kitchen

INGREDIENTS

  • 4-6 cups organic spinach
  • 2 large peaches, sliced
  • 1 avocado, diced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup goat cheese crumbles
  • 1/2 cup sliced toasted almonds*

FOR THE DRESSING

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • Optional: 1 teaspoon sugar, to sweeten dressing
  • Salt and pepper, to taste

INSTRUCTIONS

  1. In a medium bowl, whisk together the balsamic vinaigrette: balsamic, olive oil, minced garlic, dijon and salt and pepper.

Finally, I hope this post has been inspiring and helpful to you. In addition to these recipes, I have other Food and Drink blog posts that may help you come up with some recipes for the next few days to cook at home. In fact, you can head over to a similar blog post by clicking here. Cheers!

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