16 Delicious Easy Healthy Salad Recipes Nutritious

Dive into a world of vibrant flavors and wholesome ingredients with our roundup of 16 Delicious Easy Healthy Salad Recipes! Perfect for busy weeknights or leisurely weekend meals, these nutritious dishes are designed to delight your taste buds while keeping things simple and healthy. Whether you’re craving something light and refreshing or hearty and satisfying, we’ve got a salad for every occasion. Keep reading to find your next favorite meal!

Avocado and Quinoa Salad

Hey there! If you’re looking for a refreshing, nutritious dish that’s as easy to make as it is delicious, you’ve got to try this Avocado and Quinoa Salad. Perfect for those busy days when you want something healthy without spending hours in the kitchen.

Ingredients

• 1 cup quinoa (I love using tri-color quinoa for a bit of extra color and texture)
• 2 ripe avocados (go for ones that are just slightly soft to the touch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup chopped cilantro (if you’re not a fan, parsley works great too)
• 1/2 cup cherry tomatoes, halved (the sweeter, the better)
• 1/4 cup diced red onion (soak in cold water for 10 minutes if you want to mellow the sharpness)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
2. Cook the quinoa according to package instructions, then let it cool to room temperature. Tip: Spread it on a baking sheet to cool faster.
3. While the quinoa cools, whisk together the olive oil, lemon juice, and salt in a small bowl to make the dressing.
4. Dice the avocados and gently toss them with a bit of the dressing to prevent browning.
5. In a large bowl, combine the cooled quinoa, dressed avocados, cherry tomatoes, red onion, and cilantro.
6. Pour the remaining dressing over the salad and toss gently to combine. Tip: Use your hands for the gentlest mix.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: A sprinkle of feta cheese on top adds a nice salty contrast.

Zesty and vibrant, this salad is a texture dream with the creamy avocados, fluffy quinoa, and juicy tomatoes. Serve it in a hollowed-out avocado half for a fun, edible bowl situation that’s sure to impress.

Spinach and Strawberry Salad

Kickstart your summer with this refreshing Spinach and Strawberry Salad that’s as easy to make as it is delicious. You’ll love the sweet and savory combo, perfect for those lazy afternoons or a quick healthy lunch.

Ingredients

• 6 cups fresh baby spinach – the softer, the better for that melt-in-your-mouth feel.
• 1 cup sliced strawberries – go for the reddest ones you can find for maximum sweetness.
• 1/4 cup sliced almonds – toasting them first brings out a nutty depth.
• 1/4 cup crumbled feta cheese – because everything’s better with a little cheese.
• 2 tbsp extra virgin olive oil – my go-to for dressings, it’s fruity and light.
• 1 tbsp balsamic vinegar – a splash adds the perfect tangy contrast.
• 1 tsp honey – just a drizzle to sweeten the deal.
• Salt and pepper – to lightly season, but don’t overdo it.

Instructions

1. In a large bowl, gently toss the baby spinach and sliced strawberries together.
2. Heat a small pan over medium heat and toast the sliced almonds for 2-3 minutes, until golden and fragrant. Let them cool slightly before adding to the salad.
3. Sprinkle the crumbled feta cheese over the spinach and strawberries.
4. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey until well combined. Tip: Adjust the honey based on how sweet your strawberries are.
5. Drizzle the dressing over the salad and toss lightly to coat. Tip: Add the dressing just before serving to keep the spinach crisp.
6. Season with a pinch of salt and a grind of black pepper to taste. Tip: A little goes a long way with the salt, especially with the feta.

And there you have it! This salad is a delightful mix of textures – the crisp spinach, juicy strawberries, crunchy almonds, and creamy feta. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, flavorful dish.

Greek Salad with Homemade Dressing

Mmm, there’s nothing like a fresh Greek salad to brighten up your day. You’ll love how the crisp veggies and tangy feta come together with that homemade dressing—it’s a game-changer.

Ingredients

• 1 large cucumber, diced (I leave the skin on for extra crunch)
• 2 cups cherry tomatoes, halved (the sweeter, the better)
• 1 red onion, thinly sliced (soak in cold water for 10 minutes if you’re sensitive to the bite)
• 1 green bell pepper, chopped (go for organic if you can)
• 1 cup Kalamata olives, pitted (because nobody wants to deal with pits)
• 8 oz block feta cheese, cubed (splurge on the good stuff from Greece)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp red wine vinegar (it adds the perfect zing)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives.
2. Gently fold in the cubed feta cheese to avoid breaking it up too much.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and dried oregano until well combined.
4. Pour the dressing over the salad and toss lightly to coat all the ingredients evenly.
5. Season with salt and freshly ground black pepper, then give it one final gentle toss.
6. Let the salad sit for about 10 minutes before serving to let the flavors meld together beautifully.

Here’s the deal: this salad is all about the contrast—crunchy veggies, creamy feta, and that dressing ties it all together. Try serving it with a slice of crusty bread to soak up every last drop of that delicious dressing.

Kale and Apple Salad

Got a craving for something fresh and crunchy? This kale and apple salad is your go-to for a quick, healthy fix that’s bursting with flavor. Perfect for those days when you want to eat light but still crave something satisfying.

Ingredients

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces (trust me, removing the stems makes all the difference)
• 1 large apple, thinly sliced (I love using Honeycrisp for that perfect sweet-tart balance)
• 1/4 cup of chopped walnuts (toasted, if you’re feeling fancy)
• 1/4 cup of crumbled feta cheese (the salty tang pairs amazingly with the sweet apples)
• 2 tbsp of extra virgin olive oil (my kitchen staple for dressings)
• 1 tbsp of apple cider vinegar (for that little zing)
• 1 tsp of honey (just a drizzle to sweeten the deal)
• Salt and pepper to taste (but don’t skip the pepper—it brings everything together)

Instructions

1. In a large bowl, massage the kale with olive oil for about 2 minutes until it starts to soften. This step is a game-changer for tender kale.
2. Add the apple slices, walnuts, and feta cheese to the bowl. Toss gently to combine.
3. In a small bowl, whisk together the apple cider vinegar and honey until well blended. Tip: Adjust the honey if you like it sweeter.
4. Drizzle the dressing over the salad and toss to coat evenly. A little goes a long way here.
5. Season with salt and pepper, then give it one final toss. Taste and adjust the seasoning if needed.

With every bite, you’ll get the perfect mix of crisp apples, crunchy walnuts, and tender kale, all tied together with a sweet and tangy dressing. Try serving it alongside grilled chicken for a hearty meal, or enjoy it as is for a light lunch.

Beetroot and Goat Cheese Salad

Wow, you’re going to love this Beetroot and Goat Cheese Salad—it’s a vibrant, flavorful dish that’s as pleasing to the eye as it is to the palate. Perfect for those days when you want something light yet satisfying.

Ingredients

• 2 medium beetroots, roasted and cubed (trust me, roasting brings out their sweetness)
• 4 oz goat cheese, crumbled (I like it creamy and tangy)
• 2 cups arugula (the peppery bite balances the sweetness)
• 1/4 cup walnuts, toasted (for that crunch)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots in foil and roast for 45 minutes until tender. Let them cool, then peel and cube.
2. While the beetroots are cooling, toast the walnuts in a dry pan over medium heat for 5 minutes, stirring occasionally, until fragrant. Tip: Keep an eye on them to prevent burning.
3. In a large bowl, whisk together the olive oil and balsamic vinegar. Season with 1/4 tsp salt and 1/8 tsp black pepper.
4. Add the arugula to the bowl and toss lightly to coat with the dressing. Tip: Don’t overdress—you want the leaves to stay crisp.
5. Divide the arugula between two plates, top with the cubed beetroots, crumbled goat cheese, and toasted walnuts. Tip: Layer the ingredients for a beautiful presentation.

Mmm, the combination of sweet beetroots, creamy goat cheese, and crunchy walnuts is irresistible. Serve this salad with a slice of crusty bread for a complete meal.

Cucumber and Tomato Salad

Got a bunch of cucumbers and tomatoes sitting in your fridge? Let’s turn them into something refreshingly simple yet delicious. This cucumber and tomato salad is your go-to for those hot summer days when you want something light but packed with flavor.

Ingredients

• 2 large cucumbers, thinly sliced (I like them with the skin on for extra crunch)
• 4 medium tomatoes, diced (go for ripe but firm ones for the best texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp red wine vinegar (adds a nice tang)
• 1 tsp salt (I prefer sea salt for its mild flavor)
• 1/2 tsp black pepper, freshly ground (trust me, it makes a difference)
• 1/4 cup red onion, thinly sliced (for a bit of bite)
• 1 tbsp fresh dill, chopped (dill and cucumbers are a match made in heaven)

Instructions

1. In a large bowl, combine the sliced cucumbers and diced tomatoes.
2. Add the thinly sliced red onion to the bowl for that extra crunch and flavor.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until well combined. Tip: Let the dressing sit for a minute to let the flavors meld.
4. Pour the dressing over the cucumber and tomato mixture, tossing gently to coat everything evenly. Tip: Use your hands for tossing to avoid bruising the tomatoes.
5. Sprinkle the chopped fresh dill over the salad and give it one final gentle toss. Tip: Adding the dill last keeps its flavor vibrant.

Perfect for a quick lunch or as a side at your next barbecue, this salad is all about the crisp cucumbers and juicy tomatoes with a dressing that brings it all together. Try serving it over a bed of greens for an extra veggie boost.

Lentil and Vegetable Salad

This lentil and vegetable salad is the perfect mix of hearty and fresh, ideal for those days when you want something satisfying but not too heavy. You’ll love how the flavors come together, and it’s a breeze to throw together.

Ingredients

• 1 cup dried green lentils (they hold their shape better than red ones)
• 2 cups water (just enough to cover the lentils)
• 1 tbsp extra virgin olive oil (my go-to for dressings)
• 1/2 tsp salt (trust me, it makes all the difference)
• 1 cucumber, diced (I like English cucumbers for their thin skin)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1/4 cup red onion, finely chopped (for a bit of bite)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/4 cup feta cheese, crumbled (because everything’s better with feta)
• 1/4 cup fresh parsley, chopped (for that fresh herby kick)

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and let the lentils cool to room temperature. Tip: Spread them on a tray to cool faster.
5. In a large bowl, whisk together the olive oil, lemon juice, and salt.
6. Add the cooled lentils, cucumber, red bell pepper, red onion, and parsley to the bowl. Toss gently to combine. Tip: Use a folding motion to keep the lentils intact.
7. Sprinkle the crumbled feta cheese over the top just before serving.

Fresh and flavorful, this salad has a delightful contrast of textures from the crunchy vegetables and creamy feta. Try serving it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a more filling meal.

Chickpea and Avocado Salad

Wow, have you ever wanted a salad that’s both hearty and refreshing? This chickpea and avocado salad is your answer—packed with protein and creamy textures that’ll keep you coming back for more.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (I love the convenience of canned, but fresh-cooked are even better if you have time)
• 2 ripe avocados, diced (look for ones that are just soft to the touch)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes if you want to tame the bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large bowl, combine the chickpeas, diced avocados, and red onion.
2. Drizzle the olive oil and lemon juice over the mixture. Tip: Add the lemon juice right after the avocado to prevent browning.
3. Sprinkle with salt and black pepper. Tip: Start with less salt; you can always add more to taste.
4. Gently toss everything together until well combined. Tip: Use a rubber spatula to keep the avocados from getting mushy.

Craving something crunchy? Serve this salad on a bed of crisp lettuce or with a side of toasted pita chips. The creamy avocados and hearty chickpeas make every bite satisfying, while the lemon adds a bright finish.

Broccoli and Cranberry Salad

Just when you think you’ve had every salad out there, this Broccoli and Cranberry Salad comes along to shake things up. It’s crunchy, sweet, and a little tangy—perfect for those days when you want something different but easy.

Ingredients

• 4 cups fresh broccoli florets (the smaller, the better for bite-sized goodness)
• 1/2 cup dried cranberries (I love the chewy texture they add)
• 1/4 cup sunflower seeds (for that perfect crunch)
• 1/2 cup mayonnaise (go for the full-fat version for creaminess)
• 2 tbsp apple cider vinegar (it gives a nice tang)
• 1 tbsp honey (to sweeten the deal)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Chop the broccoli florets into small, bite-sized pieces and place them in a large bowl.
2. Add the dried cranberries and sunflower seeds to the bowl with the broccoli.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and salt until smooth. (Tip: Letting the dressing sit for a few minutes helps the flavors meld.)
4. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. (Tip: Use a spatula to gently fold the ingredients to keep the broccoli florets intact.)
5. Cover the bowl and refrigerate for at least 1 hour before serving. (Tip: This salad gets better as it chills, so feel free to make it a day ahead.)

Bright and vibrant, this salad is a textural dream with the crunch of broccoli and sunflower seeds against the chewiness of cranberries. Serve it alongside grilled chicken or as a standout side at your next picnic.

Carrot and Raisin Salad

Oh, you’re going to love this Carrot and Raisin Salad—it’s crunchy, sweet, and just the thing for a quick side or a light lunch. Plus, it’s a breeze to throw together, even on your busiest days.

Ingredients

• 4 cups grated carrots (I like to use the large holes on my box grater for extra crunch)
• 1/2 cup raisins (golden raisins add a nice pop of color, but any kind works)
• 1/4 cup mayonnaise (go for the full-fat version for the best creaminess)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp sugar (just a pinch to balance the tanginess)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. In a large bowl, combine the grated carrots and raisins. Toss them gently to mix.
2. In a small bowl, whisk together the mayonnaise, lemon juice, sugar, and salt until smooth. Tip: Taste the dressing now and adjust the sweetness or tanginess to your liking.
3. Pour the dressing over the carrot and raisin mixture. Use a spatula to fold everything together until evenly coated. Tip: Don’t overmix—you want to keep those carrots nice and crisp.
4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving. Tip: This resting time lets the flavors meld together beautifully.

Great for picnics or as a refreshing side, this salad has a delightful mix of textures and a sweet-tangy flavor that’s hard to resist. Try serving it in lettuce cups for a fun, low-carb option!

Tomato and Basil Salad

Easy, breezy, and bursting with flavor, this Tomato and Basil Salad is your go-to summer dish. You’ll love how fresh ingredients come together in minutes, perfect for those lazy afternoons or impromptu gatherings.

Ingredients

• 2 cups cherry tomatoes, halved (I like the pop of color and sweetness they bring)
• 1/4 cup fresh basil leaves, torn (trust me, fresh makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic vinegar (a good quality one elevates the dish)
• 1/2 tsp sea salt (I prefer the crunch and minerality it adds)
• 1/4 tsp freshly ground black pepper (freshly ground is key for that aromatic kick)

Instructions

1. In a large bowl, combine the halved cherry tomatoes and torn basil leaves.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the tomato and basil mixture.
3. Sprinkle the sea salt and freshly ground black pepper evenly across the salad.
4. Gently toss all the ingredients together until everything is well coated. Tip: Use a folding motion to keep the basil leaves from bruising.
5. Let the salad sit for about 5 minutes before serving to allow the flavors to meld. Tip: Room temperature tomatoes absorb the dressing better.
6. Give it one final gentle toss right before serving. Tip: If you’re serving this at a gathering, double the recipe—it disappears fast!

Great textures and flavors await in every bite—juicy tomatoes, fragrant basil, and a dressing that ties it all together. Try serving it over grilled bread for a crunchy twist or alongside grilled chicken for a light meal.

Sweet Potato and Black Bean Salad

Mmm, you’re going to love this Sweet Potato and Black Bean Salad—it’s the perfect mix of hearty and fresh, with a little kick to keep things interesting.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (trust me, uniform pieces cook evenly)
• 1 can (15 oz) black beans, rinsed and drained (I like to give them a quick rinse to remove any excess sodium)
• 1/4 cup extra virgin olive oil (my go-to for dressings because of its fruity notes)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1 tsp ground cumin (toasted cumin would be even better if you have it)
• 1/2 tsp chili powder (adjust this if you’re sensitive to heat)
• 1/4 cup chopped cilantro (don’t skip this—it adds a fresh pop)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the sweet potato cubes with 2 tbsp olive oil, 1/2 tsp salt, and the cumin. Spread them out on the baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until they’re golden and fork-tender.
3. While the sweet potatoes roast, whisk together the remaining 2 tbsp olive oil, lime juice, chili powder, and a pinch of salt in a large bowl. This is your dressing—taste and adjust the seasoning now.
4. Add the black beans and roasted sweet potatoes to the bowl with the dressing. Gently toss to combine, being careful not to mash the sweet potatoes.
5. Fold in the chopped cilantro right before serving to keep it vibrant.

Fresh out of the oven, the sweet potatoes add a creamy texture against the hearty beans, while the lime dressing brightens every bite. Try serving it over a bed of greens for an extra crunch, or alongside grilled chicken for a complete meal.

Feta and Watermelon Salad

Now, if you’re looking for a refreshing summer dish that’s as easy to make as it is delicious, you’ve got to try this feta and watermelon salad. It’s the perfect mix of sweet, salty, and fresh, and it’ll be the star of any picnic or barbecue.

Ingredients

• 4 cups of cubed watermelon (seedless is best for easy eating)
• 1 cup of crumbled feta cheese (I love the creamy texture of Bulgarian feta here)
• 1/4 cup of fresh mint leaves, roughly chopped (trust me, it makes the dish)
• 2 tbsp of extra virgin olive oil (my go-to for dressings)
• 1 tbsp of balsamic glaze (for that sweet tangy kick)
• 1/2 tsp of freshly ground black pepper (because freshly ground is always better)

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Drizzle the extra virgin olive oil and balsamic glaze over the watermelon and feta.
3. Gently toss the salad to ensure everything is lightly coated. Tip: Use a rubber spatula to keep the watermelon from breaking apart.
4. Sprinkle the chopped mint leaves and freshly ground black pepper over the top. Tip: Tear the mint leaves by hand for a more rustic look and better aroma.
5. Give the salad one final gentle toss to distribute the mint and pepper evenly. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

So, there you have it—a salad that’s bursting with juicy sweetness from the watermelon, creamy saltiness from the feta, and a refreshing hint of mint. Serve it on a hot day with a chilled glass of rosé for the ultimate summer vibe.

Pear and Walnut Salad

Feeling like you need something fresh and crunchy to brighten up your day? This Pear and Walnut Salad is your go-to. It’s a perfect mix of sweet, nutty, and crisp that’ll make any meal feel special.

Ingredients

• 2 ripe pears, sliced thin (I love using Bartlett for their sweetness and firmness)
• 1/2 cup walnuts, roughly chopped (toasting them brings out an amazing flavor)
• 4 cups mixed greens (baby spinach and arugula are my favorites for this)
• 1/4 cup crumbled blue cheese (go for a creamy variety if you can)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 1 tbsp balsamic vinegar (aged is best for a smoother taste)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool.
2. In a large bowl, whisk together the olive oil and balsamic vinegar. Season with a pinch of salt and a few grinds of black pepper.
3. Add the mixed greens to the bowl and toss gently to coat with the dressing.
4. Arrange the sliced pears on top of the greens. Sprinkle with the toasted walnuts and crumbled blue cheese.
5. Give the salad one final gentle toss right before serving to keep everything fresh and crisp.

Every bite of this salad is a delightful crunch with the creamy blue cheese balancing the sweetness of the pears. Try serving it alongside a grilled chicken breast for a hearty meal that doesn’t skimp on flavor.

Orange and Almond Salad

Just when you thought salads couldn’t get any more refreshing, this Orange and Almond Salad comes along to prove you wrong. It’s the perfect blend of sweet, crunchy, and zesty, making it a hit for any season.

Ingredients

• 2 large oranges (I like to use navel oranges for their sweetness and easy-to-peel skin)
• 1/2 cup sliced almonds (toasted for that extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp honey (for a touch of sweetness)
• 1/4 tsp salt (just a pinch to balance the flavors)
• Fresh mint leaves (a handful, because fresh herbs make everything better)

Instructions

1. Peel the oranges and slice them into thin rounds. Removing any seeds as you go.
2. In a small pan over medium heat, toast the sliced almonds for about 3-4 minutes, stirring frequently until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
3. Whisk together the extra virgin olive oil, honey, and salt in a small bowl until well combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
4. Arrange the orange slices on a serving plate, drizzle with the dressing, and sprinkle the toasted almonds on top. Tip: For an extra pop of color and flavor, tear the mint leaves and scatter them over the salad just before serving.

Great for a light lunch or as a side, this salad’s juicy oranges and crunchy almonds offer a delightful contrast. Try serving it alongside grilled chicken or fish for a complete meal that’s bursting with flavor.

Peach and Arugula Salad

Ready to dive into a salad that’s as refreshing as a summer breeze? This peach and arugula combo is your ticket to a light, flavorful dish that’s perfect for those hot days when you want something quick and satisfying.

Ingredients

• 2 cups fresh arugula (the peppery kick is everything)
• 1 large peach, sliced (go for ripe but firm to hold up in the salad)
• 1/4 cup crumbled feta cheese (because everything’s better with cheese)
• 2 tbsp extra virgin olive oil (my kitchen staple for dressings)
• 1 tbsp balsamic vinegar (for that sweet tang)
• 1/4 cup toasted walnuts (adds a nice crunch)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. In a large bowl, toss the arugula gently with your hands to fluff it up a bit.
2. Add the sliced peaches and crumbled feta cheese to the bowl. Tip: If your peaches are too soft, chill them for 10 minutes before slicing for cleaner cuts.
3. In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Tip: A little honey can sweeten the dressing if your peaches aren’t super sweet.
4. Drizzle the dressing over the salad and toss lightly to coat. Tip: Use your hands to toss for even distribution without bruising the greens.
5. Sprinkle the toasted walnuts on top and season with a pinch of salt and a few grinds of black pepper.

The crisp arugula against the juicy peaches is a match made in heaven. Serve it on a chilled plate to keep everything fresh, or add grilled chicken for a heartier meal.

Conclusion

Ready to revitalize your meal routine? Our roundup of 16 delicious, easy, and healthy salad recipes is your ticket to nutritious eating without the hassle. Whether you’re craving something light or hearty, there’s a salad here for every taste. We’d love to hear which recipes you try—drop a comment with your favorites! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!