Salads are an easy way to incorporate seasonal produce into your meals.
These healthy recipes are packed with colorful, nutritious ingredients like cucumber, kale and avocado.
We love the unique combination of blueberries, edamame, and goat cheese.
Photo: Jason Donnelly
Baked tofu or shrimp can be used instead of the chicken.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.
Charlotte & Johnny Autry
Serve with whole-wheat pitas, if desired.
Cucumber Pasta Salad
This light and tangy cucumber pasta salad is fresh and bright.
This easy salad is perfect for a warm day or to serve as a lunch dish for company!
Charlotte & Johnny Autry
For a fruitier flavor, try apple-cider vinegar in place of white distilled vinegar.
Buttermilk and a dash of rice vinegar add tang.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad.
The basil vinaigrette makes it taste anything but basic!
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
Jason Donnelly
The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries.
Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans.
If you’re free to find red quinoa, it’s particularly pretty.
For pretty snap pea slices, cut them into long, thin strips.
Jacob Fox
Joy Howard
Jacob Fox
