A good salad should have a ton of textures and flavors, and this one fits the bill. We’ve been making this salad for years, and it might have been the one to convince Josh that a salad could indeed be a satisfying meal. That was a big deal.
Basically, this is the salad that started our meal plans on the journey to what they’ve become now.
Thank you, salad.
Chicken and Cabbage Salad With Lime and Mint- Serves 4
- 2 cups of cooked, shredded chicken
- 1/2 head of red cabbage, shredded
- 1 head of leafy green lettuce, chopped
- 1 carrot, sliced into batons
- 1 small jicama, sliced into batons
- 1 small cucumber, sliced into batons
- 1 can of black beans, drained and rinsed
- Handful of fresh mint, roughly chopped
- Juice of 2 limes
- 3 Tbsp apple cider vinegar
- 1/3 c olive oil
- 1/2 tsp chili powder
- Salt to taste
Assemble the salad ingredients in a large bowl. In a separate container, mix together the dressing.
Dress the salad right before serving, and toss well.
After consuming a primarily carb and sodium laden diet while in Hawaii, I was determined that we we would a mostly vegetable based diet for a while after returning home. Withdrawals will (and have) inevitably followed, but this salad, full of some of my favorite summer vegetables, definitely helped me power through those SPAM cravings. Those are intense.
I couldn’t find any fresh lime/fava beans, so I wound up using frozen baby lima beans, and it was delicious. I’ve used frozen edamame in the past to equally positive results, so feel free to switch things around to your liking. I used crumbled goat cheese in place of the feta, and went heavy handed on the lemon juice to brighten the flavors, but the beauty of this recipe really lies in just how simple and fresh it is.
Succotash Salad (recipe from the Kitchn)
- 2 tbsp unsalted butter
- 1 large sweet onion, chopped
- 1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente
- Kernels from 4 ears of corn
- 1 pint cherry or grape tomatoes, quartered
- 1-2 tbsps freshly squeezed lemon juice
- 1/4 c feta (or goat) cheese, crumbled
- 1/4 c basil, sliced in chiffonade
- Salt and freshly ground black pepper, to taste
In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.
Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Taste and add more lemon juice/salt if necessary. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper.
In the favorite salad hierarchy, this one is definitely near the top of the list. Sometimes we forget about it for a few months, and then have a “duh” moment when we remember just how good it is. Salad greens, radicchio, roasted beets, crunchy green beans, creamy chickpeas, a little ricotta salata (for me), all tossed in a simple balsamic vinaigrette just makes for extreme lunch happiness.
Awesome Salad (original recipe here)
- 5 ounces of mixed greens (6-8 loosely packed cups)
- 1 small head radicchio, roughly chopped
- 20 green beans
- 2 medium beets (we’ve used both golden and red. It’s delicious either way)
- 1 can of chickpeas, rinsed and drained
- 1/2 cup ricotta salata, crumbled/shaved
- 1/2 c extra virgin olive oil
- 1/4 c balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Preheat oven to 375. Wash the beets, drizzle with a little olive oil, wrap individually in aluminum foil, and place directly on the oven rack. Roast for 40 minutes to an hour, until tender. Let cool, peel, and chop into small pieces.
Fill a large bowl with ice water. Bring a large pot of water to a boil. Add the green beans to the boiling water and cook for about 1 minute. Immediately drain and place in the ice water until cool. Drain. Chop into small pieces.
Add all of the vinaigrette ingredients to a jar and shake well to combine. Adjust seasoning as needed.
Combine all of the salad ingredients, minus the cheese, in a large bowl mix well. Pour vinaigrette over and toss well. Top with crumbled ricotta and serve.
I kind of think of this salad as the “choose your own adventure” salad. The basic formula can be altered to suit our mood or the season easily, but it’s always delicious. We got the inspiration from this post, and it has quickly become a favorite. I love that each bite can be so different, depending on which of the elements I combine on my fork. Plus, I love how bright and fresh it looks! No sad desk lunch here.
Here’s our basic formula, with our choices this week:
- One batch of hummus, typically roasted red pepper and paprika hummus
- 1 batch of roasted chopped vegetables (squash, zucchini, and carrots this round), tossed with olive oil, salt, pepper, and whatever spices you choose (smoked paprika!), roasted at 375 for 20-30 minutes
- 1 batch of quinoa, cooked using this method, with salt, lemon zest, and dried herbs added before cooking, then tossed well in lemon juice and olive oil after cooking
- 1 handful of arugula, dressed lightly with lemon juice
- 1 handful of marinated olives and roasted tomatoes from the Whole Foods olive bar
Feel free to switch things out as much as you’d like! There really is no going wrong here.
While some weeks I love a nice and light salad, some weeks I want something that can fill me up until I feel like I’m gonna pop.
This is a hearty salad. Nothing dainty here. I’m not going to claim that it’s the healthiest salad, but it is delicious. Delicious is good because we’ve both been battling summer colds this week and haven’t had much in the way of appetites, but I’ve still looked forward to this lunch every day.
Summer colds are the worst.
I first saw this recipe on Smitten Kitchen, and tweaked it to suit our tastes. Feel free to do the same!
Italian Chopped Salad (mildly adapted from here)
- 1 tbsp dried oregano
- 2 tsp salt
- Freshly ground black pepper
- Juice of 1 lemon
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- Splash of pepperoncini juice
- 1 head of romaine lettuce, shredded into thin ribbons
- 1 head radicchio, quartered, cored and shredded into thin ribbons
- 1 and 1/2 cups canned or cooked chickpeas, drained
- 1/2 pound white cheese, cut into small cubes (provolone is recommended, but I used monterey jack because it was cheaper)
- 1/2 pound salami, cut into small pieces
- 8 pickled pepperoncini, sliced into rings
- 1 pound cherry tomatoes, sliced in half
- Small handful of chopped kalamata olives
Mix together your dressing and set aside. Assemble your salad and dress to taste.
Sorry for three strawberry related photos in a row. I am REALLY excited about them.
This salad has become my official “thank goodness it’s finally summer!” salad. I’ve been waiting (not so) patiently for strawberries to arrive at our farmers market and they finally came! I might have made happy squeals. Who’s to say?
The sweet/tart flavor of the strawberries goes so well with chickpeas that have been tossed in lemon juice and roasted for about half an hour, until golden and slightly crunchy. The chickpeas also serve to make the salad substantial enough to serve as a meal as opposed to a pretty side (some quinoa would be another good option to bulk up the salad if you tossed it in a lot of lemon juice while still warm).
Last weekend, after flipping through The Flavor Bible, I noticed that cinnamon is listed as complementary to both lemons and strawberries. I decided to add a little to the dressing and I really like the subtle earthy and spicy flavor it brought. I’m now wondering if next time I might toss a little cinnamon on the chickpeas before roasting as well? Or I might flip through the book again and see what other flavors jump out at me.
You could easily add some goat cheese and almonds to this salad and kick it up another notch, but we keep it pretty simple.
Strawberry and Roasted Chickpea Salad (modified from this recipe)
- 1 pint quartered strawberries
- 4+ cups of mixed greens
- Roasted chickpeas (below)
- Lemon dressing (below)
Assemble your salad and dress to you preference. Pretend that you aren’t sitting at your desk. Just me?
- 3 cups of chickpeas- either canned or cooked using my favorite method
- Zest of 1 lemon
- 2 lemons, juiced
- 2 tbsp olive oil
- Salt and pepper
Preheat oven to 350. On a foil lined baking sheet, combine the chickpeas, olive oil, half of the lemon juice, and salt and pepper to taste. Toss well to make sure the chickpeas are completely coated. Bake for 15 minutes, then stir well. Bake for another 15 minutes, and then add the other half of the lemon juice and stir to combine. Bake for an additional 5-10 minutes, or until as golden as you prefer.
Let cool completely. Try not to eat by the handful.
- 1/2 cup of lemon juice
- 1/2 cup of olive oil
- 2 tsp honey
- Salt to taste
- 1/8 tsp ground cinnamon (optional, but suggested!)
Combine all and mix well. Taste and adjust seasoning/honey accordingly. I like mine very tart.
We have grown to love a big hearty salad every day for lunch. It helps us know that we’re getting a portion of our vegetables for the day out of the way, plus they tend to look so bright and happy, even when eaten at a desk in front of the computer (hello, life).
This salad is always a fun one, since we can mix up the toppings as we see fit. Feel free to pick, choose, and swap to your heart’s content. The main “Greek” part of it is the dressing, hence the “semi” in the title. I make no further claims as to the authenticity of the final product. It has oregano? That’s all I’ve got.
No more sad lunches!
Semi Greek Salad- Serves 4 (original recipe here)
- Salad greens
- 1/2 head of broccoli, stem and florets chopped into bite sized pieces
- 2 cups chickpeas, either canned or cooked
- A nice mix of olives and sun dried tomatoes (we grabbed ours off the Whole Foods antipasti bar), about 2 handfuls
- 2 cups quinoa, cooked with salt and a generous pinch of dried oregano, and tossed with lemon juice and olive oil
- ½ cup quality olive oil
- ¼ cup red wine vinegar
- 1½ teaspoon dried oregano
- 1 teaspoon whole grain dijon mustard
- ¾ teaspoon fine-grain sea salt
- 2 tsp honey
Whisk together the dressing. Assemble the salad and dress to taste.
If you’re taking the salad with you for later, simply keep the dressing in a separate container and dress the salad right before you want to eat.