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Endive, Peach, and Fennel Salad

Weren’t you longing for a colorful, healthy, and refreshing salad? If you were, just toss an endive, a peach, a cucumber, a fennel, and cherry tomatoes together. Bring together lemon juice, lemon zest and olive oil, which makes for a smooth and acidic dressing. It surely upgrades this cheerful veggie mixture.

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Ingredients Needed for Endive, Peach, and Fennel Salad

For the dressing:

1 tablespoon lemon juice
1 teaspoon lemon zest
pepper
salt
2 teaspoons of olive oil

For the salad:

1 medium endive, chopped
1 medium peach, sliced
1 small cucumber, sliced
1 ounce cherry tomatoes, wedged
0.5 fennel, julienned
1 chili, chopped

How to Make Endive, Peach, and Fennel Salad

For the dressing:
Add the lemon juice, lemon zest, and olive oil to a small bowl. Season with salt and pepper and mix. Set aside.
For the salad:
Add the endive, peach, cucumber, cherry tomatoes, fennel, and chili to a bowl. Dress with the lemon sauce and mix using two spatulas.
Optionally serve it garnished with dill an lime wedges.

Omelet With Cheesy Lettuce Salad

Have you ever made a taco out of an omelet and a salad? If not, it’s about time you do. Use your omelet as a tortilla wrap for the lettuce and red onion salad. Make the salad really cheesy with parmesan and blue cheese and flavor it with mint. For extra-cheesiness top everything with grated mozzarella.

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Ingredients Needed for Omelet With Cheesy Lettuce Salad

For the omelet:

3 eggs
¼ cup milk
1 teaspoon cornstarch
salt
pepper

For the salad:

2 ounces of lettuce
1 teaspoon olive oil
salt
pepper
½ medium red onion
3 mint leaves, chopped
1 tablespoon parmesan, grated
2 ounces of blue cheese, crumbled (for serving)
1 tablespoon low moisture mozzarella, grated (for garnishing)
1 tablespoon broccoli sprouts for garnishing

How to Make Omelet With Cheesy Lettuce Salad

For the omelet:
Add the eggs, milk, and cornstarch to a bowl. Season with salt and pepper, then whisk until even.
Heat 1 – 2 teaspoons of vegetable oil in a skillet over low heat. Pour the whisked egg mixture in it. Cover with the lid and simmer for 15 minutes.
For the salad:
Add the lettuce, olive oil, red onion, fresh mint, and grated parmesan to a bowl. Season with salt and pepper. Mix everything using your hands.
Place the omelet on the work surface. Add the salad and 1 ounce of crumbled blue cheese. Wrap the salad once with the omelet.
Top with grated parmesan, the remaining ounce of blue cheese, and the broccoli sprouts.

Pear and Cheese Salad With Sweet Dressing

Welcome to a sweet AND salty salad! Its texture is mildly crunchy from the pear, celery sticks, and mixed seed garnishing. It is delightfully sweet because of the pear and dressing, but it is also mildly salty from the Brie cheese. The creamy sweet dressing is slightly hot. What a combo!

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Ingredients Needed for Pear and Cheese Salad With Sweet Dressing

For the dressing:

1 tablespoon sour cream
1 teaspoon mayonnaise
1 teaspoon orange jam
1 teaspoon orange zest
1 teaspoon paprika
salt

For the salad:

1 large pear, chopped
2 celery sticks, chopped
2 ounces of brie cheese, cubed
mixed seeds for garnishing

How to Make Pear and Cheese Salad With Sweet Dressing

For the dressing:
Add the dressing ingredients to a smaller bowl. Season with salt and mix.
For the salad:
Add the salad ingredients to a bowl and mix them. Drizzle with dressing and garnish with mixed seeds.

Farfalle Salad

Firm yet creamy, filling yet refreshing, that’s what we have in store for you, this time. The farfalle’s texture benefits from mixing it with a bunch of juicy or crispy vegetable goodies like cucumber, cherry tomatoes, carrot, and bell pepper. An olive oily acidic dressing with some diced shallot in it makes it just right.

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Ingredients Needed for Farfalle Salad

4 ounces of farfalle
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon olive oil
salt
1 medium shallot, diced
2 ounces of cucumber, cut into long strips
2 ounces of carrot, cut into strips
2 ounces of cherry tomatoes, wedged
1 small yellow bell pepper, diced
1 small red onion, chopped
1 tablespoon parmesan, grated (for serving)

How to Make Farfalle Salad

Fill a cooking pot halfway with water and bring it to a boil.
Add the pasta and cook it according to the instructions on the package.
For the dressing:
Add the red wine vinegar, lemon juice, olive oil, and shallot to a small bowl. Season with salt and mix.
Add the cooked pasta, cucumber, carrot, cherry tomatoes, bell pepper, and red onion to a bowl.
Drizzle with the dressing and mix. Add the grated parmesan and serve.

Almond, Berry and Lettuce Salad

You have to try our no-brainer fruit salad. It takes 5 minutes of your time. And it’s not only delicious juicy raspberries and blueberries with crunchy almonds. It has healthy and refreshing lettuce and a sweet and sour dressing which really gives this salad a boost.

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Ingredients Needed for Almond, Berry and Lettuce Salad

For the dressing:

1 teaspoon lemon juice
1 teaspoon rice vinegar
2 teaspoons of honey
1 teaspoon olive oil
salt
pepper

For the salad:

4 ounces of lettuce
1 ounce almonds
2 ounces of raspberries
2 ounces of blueberries

How to Make Almond, Berry and Lettuce Salad

For the dressing:
Add the dressing ingredients to a small bowl and mix.
For the salad:
Add the salad ingredients to a bowl, drizzle with the dressing and mix using two spatulas.

Pea and Cucumber Quinoa Salad

Try the delicately chewy texture of cooked quinoa and creamy cooked peas mixed with savory onion and slightly crunchy bell pepper. Enrich them with a lemon-flavored basil and dill dressing. Serve with style by making cylinders with the help of a cookie ring. And why don’t you add more kick to your salad by topping with goat cheese?

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Ingredients Needed for Pea and Cucumber Quinoa Salad

For the quinoa:

1 cup quinoa
water
salt

For the dressing:

10 fresh basil leaves
2 tablespoons of fresh dill, chopped
2 tablespoons of fresh parsley, chopped
2 garlic cloves, sliced
1 tablespoon olive oil
2 tablespoons of lemon juice
salt
pepper

For the salad:

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, diced
1 small cucumber, diced
1 cup cooked peas (some 5 ounces)
3 tablespoons of goat cheese, crumbled (for topping)
resh dill for garnishing
3 teaspoons of vegetable oil for serving

How to Make Pea and Cucumber Quinoa Salad

Cook the quinoa in water by using an approximately 1:2 ratio.
For the dressing:
Add the dressing ingredients to a tall mixer glass. Season with salt and pepper and mix them until smooth using a hand mixer. Set aside.
For the salad:
Heat the olive oil in a skillet over low heat, then add the onion. Cook and stir until tender. Set aside.
Add the cooked quinoa, bell pepper, cucumber, cooked peas, and the dressing to a bowl. Mix until even. Add the cooked onion and mix more.
Portion it in 3 servings. If you want, you can shape it using a cooking ring.
Top each quinoa cylinder with crumbled goat cheese, garnish with some fresh dill and drizzle with 1 teaspoon of vegetable oil.

Seafood Salad With Creamy Hot Sauce

Enjoy your plain seafood mix with some style. Toss it with chopped celery and chives to bring some green freshness to it. Enrich it with a hot creamy sauce flavored with turmeric. Serve it in bowls on a bed of savory sauce.

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Ingredients Needed for Seafood Salad With Creamy Hot Sauce

For the sauce:

2 tablespoons of heavy cream
1 tablespoon sour cream
1 teaspoon turmeric powder
1 teaspoon hot paprika
salt

For the seafood:

7 ounces of frozen seafood mix, thawed
2 celery sticks, chopped
1 teaspoon chives

How to Make Seafood Salad With Creamy Hot Sauce

For the sauce:
Add all the ingredients for the sauce to a bowl, season with salt, and mix them until smooth. Set aside.
For the seafood:
Add the seafood mix, celery, and chives to a bowl. Mix them.
Serve the seafood mixture on a thin bed of sauce.

Green Bean and Rice Noodle Salad

For this one, you can easily switch from “health on a plate” to “health in a bowl”. Asparagus, two types of green beans, red onion, and rice noodles make this a truly vegan energy-booster. The tangy and sweet dressing is a simple but tasty mixture of rice wine vinegar, sesame oil, and powdered sugar. It’s the perfect side dish for meats, but it can be served on its own, too.

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Ingredients Needed for Green Bean and Rice Noodle Salad

For the salad:

water
salt
5 ounces of flat green beans
5 ounces of green beans
4 ounces of asparagus
1 medium red onion, sliced
3 ounces of rice noodles
3 fresh mint leaves

For the dressing:

1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon powdered sugar

How to Make Green Bean and Rice Noodle Salad

For the salad:Fill a cooking pot halfway with water, salt it, and bring it to a gentle boil over low heat.
Add the flat green beans, green beans, and asparagus. Stir them once or twice. Cook for 5 – 7 minutes, or until the veggies are bright green.
Fill a bigger bowl with cold water and blanch the cooked veggies for 3 minutes by plunging them in.
Transfer them between paper towels and gently pat them.
Add the cooked veggies to a serving bowl. Add the onion, rice noodles, and mint leaves. Set aside.
Add the rice wine vinegar, sesame oil, and powdered sugar to a small bowl. Mix them using a teaspoon. Add this dressing to the salad in the serving bowl, mix, and serve.

Cabbage and Apricot Salad

OK, we will not repeat ourselves as to the health benefits of salads. Just try this good-looking and refreshing vegetable combination. It’s crunchy macadamia nuts and slightly crispy red cabbage with chewy dried apricots brought together and enriched with an acidic dressing.

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Ingredients Needed for Cabbage and Apricot Salad

1 ounce macadamia nuts

For the dressing:

1 teaspoon apple cider vinegar
1 tablespoon apple juice
1 teaspoon vegetable oil
salt
pepper

For the salad:

1 pound red cabbage, grated
3 ounces of dried apricots
2 teaspoons of chives

How to Make Cabbage and Apricot Salad

Heat a skillet over low heat and add the macadamia nuts. Toast and continuously stir for 2-3 minutes.
For the dressing:
Add the apple cider vinegar, apple juice, and vegetable oil to a small bowl. Season with salt and pepper and mix them. Set aside.
For the salad:
Add the salad ingredients to a bowl. Also, add the fried macadamia nuts and drizzle with dressing. Mix using two spatulas.

Egg Salad

For this salad, you can boil the eggs in advance and keep them refrigerated until the moment of the preparation. This way, the salad will be ready in less than 15 minutes. You can enjoy it even on a diet because it has almost no carbs.

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Ingredients Needed for Egg Salad

12 hard-boiled eggs
½ cup mayonnaise
¼ red onion, diced
1 tablespoon fresh parsley
salt
1 teaspoon Worcestershire sauce
2 tablespoons of curry powder

How to Make Egg Salad

Peel and halve the eggs. Separate the egg yolks from the whites. Mash the yolks with a fork. Finely chop the egg whites.
Combine the egg yolks with mayonnaise, onion, parsley, Worcestershire sauce, curry powder, and salt in a bowl.
Fold in the chopped egg whites. You’ll make about 4 servings of egg salad.

Grilled Swordfish With Mediterranean Salad

These grilled swordfish steaks are easy to prepare and perfect for lunch or dinner. Make sure your steaks have the same thickness so they cook at the same time. As for the seasoning part, you can try anything from parsley to basil or chives to thyme.

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Ingredients Needed for Grilled Swordfish With Mediterranean Salad

2 tablespoons of extra virgin olive oil
2 garlic cloves, crushed
1 tablespoon lemon juice
14 ounces of skinless swordfish (2 steaks)
1 tomato, chopped
2 tablespoons of pitted black olive, sliced
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme

How to Make Grilled Swordfish With Mediterranean Salad

Add the extra virgin olive oil, garlic, and lemon juice in a small bowl. Stir.
Coat the swordfish steaks on both sides with the marinade (keep 1-2 teaspoons of marinade for later use).
Heat your grill until very hot. Lay the swordfish steaks on the grill, season them with salt and pepper and grill for 8 minutes (4 minutes per side). Set aside.
Add the tomato, olives, parsley, thyme, and remaining marinade to a small bowl. Mix.
Serve the grilled swordfish with fresh tomato salad.

Easy Tuna Salad

You can have this tuna salad as is or serve it over a bed of greens. If you feel the need for some bread, choose a few whole wheat crackers instead!

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Ingredients Needed for Easy Tuna Salad

½ red onion, chopped
2 tablespoons of capers
2 tablespoons of pitted Kalamata olives
2 tablespoons of roasted red bell pepper, chopped
6 ounces of canned tuna, drained
2 tablespoons of fresh parsley, chopped
2 tablespoons of red wine vinegar
2 tablespoons of olive oil
salt
pepper

How to Make Easy Tuna Salad

Add the red onion, capers, Kalamata olives, roasted bell pepper, and canned tuna to a bowl.
Add the fresh parsley, red wine vinegar, and extra virgin olive oil.
Season with salt and pepper and toss the salad.

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