Healthy Living

Are you tired of the same old lettuce-based salads? Switch things up with a delicious salad that omits the standard base. These recipes use ingredients like chickpeas, cucumbers, broccoli and fresh fruit as the main ingredient to create a flavorful salad that's anything but traditional. Try these veggie-packed bowls for lunch, dinner or as a side dish. Recipes like our Broccoli-Apple Crunch Salad and High-Protein Caprese Chickpea Salad will make you reconsider your salad routine.

01 of 20

Buraczki (Polish Beet Salad)

Caraway takes center stage in this Buraczki (Polish Beet Salad), lending its subtle citrusy, peppery notes to a simple sour cream dressing. The creamy dressing balances beautifully with the tart-sweet mix of apples and beets, creating a refreshing, colorful salad that’s best served chilled. Crisp apple varieties like McIntosh or Granny Smith work especially well, adding just the right juicy bite and bright acidity.

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02 of 20

Broccoli‑Apple Crunch Salad

This crisp, colorful broccoli-apple salad proves that broccoli is just as delicious raw as it is roasted. A tangy apple-cider vinaigrette, brightened with Dijon and honey, softens the bite of the raw florets and shallot as they marinate in the fridge. Just before serving, thin slices of Honeycrisp apple, shredded sharp Cheddar and crunchy sunflower seeds join the mix for a sweet-salty-crunchy finish.

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03 of 20

Marry Me White Bean Salad

This Marry Me White Bean Salad is a bright, flavor-packed dish that’s hard not to fall for and pulls inspiration from Marry Me Chicken. Tender white beans are tossed with sun-dried tomatoes, fresh basil and a creamy dressing that soaks into every bite. It’s quick to throw together and perfect for meal prep, picnics or pairing with grilled meats.

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04 of 20

Smashed Cucumber & Tomato Salad

This refreshing salad is a summertime favorite, offering a cool contrast to the hotter dishes it often accompanies. Chinkiang vinegar, a Chinese black vinegar with rich, tangy depth, adds a complexity to the dressing, but rice vinegar will work well in its place. This comes together in under an hour and delivers big flavor with minimal effort.

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05 of 20

High-Protein Caprese Chickpea Salad

This caprese chickpea salad is a fresh, protein- and fiber-packed, plant-based twist on the classic Italian favorite. It combines creamy mozzarella pearls, juicy cherry tomatoes and fragrant fresh basil with hearty chickpeas for a satisfying dish. A simple balsamic vinaigrette ties everything together with a tangy-sweet finish. It’s quick to prepare, colorful and bursting with summery flavor.

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06 of 20

Watermelon, Feta & Cucumber Chopped Salad

This watermelon, feta and cucumber chopped salad is a light and refreshing dish that balances sweet and salty flavors. The combination of juicy watermelon, cool cucumber and tangy feta makes it especially appealing on warm days. Fresh basil adds a fragrant, herbal note, but try mint if you want a cooler flavor. This salad pairs well with grilled meats, or serve it alongside hummus, pita or falafel for a bright, summery meal.

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07 of 20

Loaded Bean Salad

This loaded bean salad is a simple yet satisfying dish that’s full of creamy texture and all the classic fixings. The navy beans serve as a neutral base, allowing ingredients like bacon, scallions and Cheddar cheese to shine. A creamy dressing made with mayonnaise and sour cream ties everything together. This salad is rich in fiber and plant-based protein, making it the perfect easy side dish.

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08 of 20

High-Protein Creamy Cucumber Salad

This high-protein cucumber salad features cottage cheese as its creamy base, replacing the traditional mayonnaise or sour cream. Crisp cucumber slices are folded into the mix for a light yet satisfying texture packed with protein. This salad makes a perfect cooling side dish for summer meals.

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09 of 20

5-Ingredient Avocado & Chickpea Salad

This avocado-and-chickpea salad is a fresh, flavorful dish that comes together in minutes. Made with just five ingredients, it’s as simple as it is satisfying. Creamy avocado pairs perfectly with hearty chickpeas for a filling, plant-based meal. With no cooking required and minimal prep, it’s a perfect quick lunch or dinner.

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10 of 20

Bang Bang Broccoli Salad

This bang bang broccoli salad features the classic creamy, sweet and spicy bang bang sauce—made with mayonnaise, sweet chili sauce and Sriracha—for a bold flavor that balances heat with a hint of sweetness. It’s typically used as a dipping sauce; here we use it as a dressing instead to coat crispy veggies, delivering a satisfying kick.

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11 of 20

High-Protein White Bean Salad with Feta & Lemon-Garlic Vinaigrette

This white bean salad with feta and lemon-garlic vinaigrette is quick and requires no stove time. White beans bring plant-based protein and fiber to help keep you full. Creamy feta cheese provides a tangy, salty contrast to the bright vinaigrette. Tossed with fresh herbs and toasted walnuts, this salad is perfect for a light lunch.

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12 of 20

Broccoli Crunch Salad

From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.

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13 of 20

Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette

Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It’s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette.

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14 of 20

Green Bean Caesar Salad

This green bean Caesar salad is a crisp and flavorful twist on the classic Caesar. Blanched green beans replace the traditional romaine, bringing a fresh snap and vibrant color to the dish. Crispy panko and shaved Parmesan add flavor and texture, making this salad the perfect pairing for grilled or roasted meat, seafood or grain bowls.

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15 of 20

Carrot-Cucumber Salad

Carrot salads are refreshing, and this one—with cucumber, red onion and a zesty cilantro-chile vinaigrette—is sure to become a new favorite. It’s excellent served with grilled fish.

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16 of 20

Honey-Mustard Bean Salad

This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the ideal base to soak up the zesty honey-mustard dressing. If you don’t have cannellini beans or chickpeas on hand, black beans, kidney beans or even pinto beans work well, offering flexibility to suit your pantry. Serve this salad as a light main course with crusty bread or alongside grilled chicken, salmon or tofu for a heartier meal.

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17 of 20

Strawberry Caprese Salad

This strawberry caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries goes beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. This colorful salad is perfect as an appetizer, side dish or light lunch. To make it a main dish, top it with roasted chicken or add white beans.

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18 of 20

Shaved Cauliflower Salad with Lemon Vinaigrette & Parmesan

In her new cookbook, Carolina Gelen writes: “Some children grew up with fruit plates as a snack; I grew up with crisp, salted cauliflower to nibble on. My mom would always buy a bigger cauliflower than needed for a recipe since we’d munch on pretty much half of it before cooking. Heavily inspired by my mother’s cauliflower snacking plates, this simple shaved cauliflower tossed in a lemon vinaigrette was born. In a world where cauliflower seems to get relegated to replacing one carb or another, there’s something refreshing in letting cauliflower be its true self. Thinly shaved to highlight its pleasant crunch, the cauliflower may have a modest flavor but it’s perfectly paired with the punchy vinaigrette in this chic, monochromatic salad.”

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19 of 20

Zucchini Salad with Burrata

This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste that pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place.

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20 of 20

Carrot Salad

Inspired by the French carrot salad often found in bistros, this zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.

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