Salad recipes, as prep tables

zest and juice 1 lime
1 ½ tbsp fish sauce
1 ½ tbsp low-sodium soy sauce
1 ½ tbsp sesame oil
1 small red chilli, deseeded and finely chopped
140g / 140g Thai rice noodle
1 carrot, peeled into strips
½ cucumber, peeled into strips (seeds discarded)

+5

bbcgoodfood.com

Vietnamese chicken salad

13 ingredients

2 1/2 tsp Dijon mustard
1 large lemon, zested
1 large lemon, juiced
1/3 cup / 80 ml Private Reserve Greek extra virgin olive oil
1 garlic clove, minced
1 tsp sumac
1/2 tsp coriander
1/2 tsp cayenne pepper

+10

themediterraneandish.com

Mediterranean Chickpea Egg Salad

18 ingredientsServes 8

4 cloves garlic, roughly chopped
1 to 2 tablespoons dried oregano (for dressing)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons / 30 ml lemon juice
1/4 cup / 60 ml red wine vinegar
1/4 cup / 60 ml olive oil, ideally extra-virgin
1 (15-ounce / 425 g) can chickpeas, drained, or 1 3/4 cups / 280 g cooked chickpeas

+9

smittenkitchen.com

Nancy's Chopped Salad

17 ingredientsMakes 6 meal-sized salads or 12 side portions

1/2 cup / 120 ml soy sauce
1/4 cup / 60 ml mirin or water
1 tbsp honey
2 tsp itsu crispy chilli oil (adjust to your preferred spice level)
1/2 clove garlic, minced
1 stalk green onion, minced
4 cucumbers

x.com

Cucumber Ribbon Salad with itsu Crispy Chilli Oil

1 hr (mostly marinating)7 ingredients

1 cucumber, thinly sliced into 0.5 cm pieces
1 Tbsp Korean coarse salt (or 1 tsp fine sea salt)
1/4 onion / 25 g, thinly sliced
1 Tbsp / 6 g gochugaru (Korean chili flakes)
1 tsp white vinegar (or rice vinegar)
1 tsp white sugar
1 tsp minced garlic
1 tsp toasted sesame seeds

+2

mykoreankitchen.com

Oi Muchim (Korean Cucumber Salad)

45 min + 30 min chill10 ingredientsYield: 4

1 cup / 240 ml mayonnaise
1/2 tsp garlic, finely minced
2 anchovy fillets or 3/4 tsp anchovy paste
2 tbsp / 30 ml fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup / 50 g freshly grated parmesan cheese
3–4 tbsp / 45–60 ml milk (to adjust consistency)

+14

recipetineats.com

Caesar Salad

40 min22 ingredients5–6 as a side (2–3 as a meal with chicken)

15 oz / 425 g firm tofu, pressed and drained
⅓ cup / 80 ml vegan mayo
1 tablespoon Dijon mustard
1 tablespoon relish
1 teaspoon fresh lemon juice
¾ teaspoon kala namak
¼ teaspoon ground turmeric powder
½ cup / 120 g celery, diced

+3

resplendentkitchen.com

Vegan Tofu Salad Sandwich

15–30 min11 ingredients3 servings

2 pounds / 900 g small waxy white or yellow potatoes, roughly the same size
Juice of 1 lemon, more for serving
1 ½ teaspoons kosher salt, more as needed
½ cup / 120 ml extra-virgin olive oil
½ cup / 60 g thinly sliced scallions, white and light green parts, more for serving
¼ cup / 10 g torn mint leaves, more for serving
¼ teaspoon Turkish pepper, more for serving

cooking.nytimes.com

Lemon Potato Salad With Mint

35 min7 ingredients8 servings

1 garlic clove, minced
1 cup / 240 ml green or brown lentils, washed and picked over
1 bay leaf
½ medium onion
Salt to taste
1 can water-packed tuna, drained
¼ cup / 15 g chopped flat-leaf parsley
1 tablespoon / 3 g chopped chives

+7

cooking.nytimes.com

Lentil and Tuna Salad

40 min15 ingredients4 servings

½ cup / 120 g French green lentils
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving
1 tablespoon chopped fresh dill, plus more for serving

+7

themodernproper.com

Tuna Lentil Salad

35–40 min15 ingredientsYield: 2

1 cup / 200 g whole-grain farro
2 cups / 480 ml low-sodium vegetable broth
1 bay leaf
Kosher salt
1 large shallot, very thinly sliced
1/3 cup / 80 ml extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp Dijon mustard

+8

delish.com

Best-Ever Farro Salad

50 min16 ingredients4 servings

1 large head broccoli, cut into small florets (about 5 cups / 500 g)
1 can (400 g) chickpeas, drained and rinsed
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp sea salt, finely ground (for roasting)
3 tbsp / 45 ml olive oil (for roasting)
1 small red onion, thinly sliced (about 1.5 cups / 150 g)

+14

twospoons.ca

30-Minute Roasted Broccoli and Chickpea Salad

30 min22 ingredients4

8 oz / 225 g green beans, cut into 1-inch pieces
1/4 cup / 60 ml extra-virgin olive oil
1/4 cup / 60 ml apple cider vinegar
2 garlic cloves, grated
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
1 tsp sea salt
1/2 cup / 80 g very thinly sliced red onion

+5

loveandlemons.com

Three Bean Salad

20 min + 1 hr chill13 ingredientsServes 4 to 6

2 tbsp soy sauce or tamari
1 tbsp rice vinegar or lemon juice
1 tsp sesame oil
1 tsp honey or maple syrup
2 cups / 300 g cucumbers, sliced or diced
1 cup / 150 g shelled edamame, cooked and cooled
2 tbsp / 6 g green onions, chopped (optional)
1 tsp sesame seeds (optional)

+2

dailyhealthyeats.com

Cucumber Edamame Salad

15 min + 10–15 min chill10 ingredients2 servings

3 cups cooked and cooled rice
1 tablespoon toasted sesame oil
1 tablespoon tamari or soy sauce
¼ teaspoon sea salt
6 to 8 Persian cucumbers / 1 pound, sliced
1 tablespoon rice vinegar
¼ teaspoon cane sugar
¼ teaspoon sea salt

+13

loveandlemons.com

Crispy Rice Salad

50 min21 ingredientsServes 4

1 ear sweet corn (about 165 g / 5.8 oz kernels)
A pinch of salt
1 salted duck egg (optional but recommended)
2 cloves garlic
1–3 Thai chilies, to taste
1.5 Tbsp / 30 g palm sugar, finely chopped
1 heaping Tbsp / 15 g dried shrimp, roughly chopped if large
⅓ cup / 75 g long beans, cut into 2-inch pieces

+4

hot-thai-kitchen.com

Thai Corn Cucumber Salad (tum tang kao poad)

25 min12 ingredientsServes 2

3 cups / 450 g cooked chicken, shredded or chopped
3/4 cup / 180 ml mayonnaise
2/3 cup / 100 g dried apricots, chopped
1/2 cup / 60 g almonds, coarsely chopped
1 to 2 tablespoons fresh tarragon, chopped
1 teaspoon Coleman's dried mustard
1/2 teaspoon kosher salt, to taste
1/2 teaspoon black pepper, to taste

whatagirleats.com

Chicken Salad with Almonds, Apricots and Tarragon

8 ingredients6

60 g oats
45 g pumpkin seeds
40 g sunflower seeds
10 g hemp seeds (optional)
10 g golden linseeds (optional)
25 g flaked almonds
15 g pine nuts
½ tsp garlic powder

+7

emilyontoast.substack.com

Savoury granola (the ultimate salad topper)

50 min15 ingredients

2 tbsp extra virgin olive oil (for the chicken)
1.5 tbsp Frontier Co-op Adobo Seasoning
1/2 tsp kosher salt (for the chicken)
1/2 tsp black pepper (for the chicken)
1 [3.5–4 lb] whole chicken, spatchcocked
1 large avocado, halved lengthwise, halved crosswise, sliced
2 medium tomatoes, large chunks
2 cups arugula

+4

thedefineddish.com

Whole Roasted Adobo Chicken with Avocado + Tomato Salad

1 hr 10 min12 ingredients4

600 g / 21 oz sweet potatoes, cut into even chunks
1 tbsp extra virgin olive oil (for roasting)
1 tsp chilli flakes
400 g / 14 oz can black beans, drained and rinsed
198 g / 7 oz can sweetcorn, drained and rinsed
1 tbsp extra virgin olive oil (for dressing)
2 avocados, chopped
250 g / 9 oz tomatoes, cut into chunks

+3

bbcgoodfood.com

Sweet potato Tex-Mex salad

30 min11 ingredients

1/4 cup / 60 ml plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 garlic clove, grated
1 tablespoon freshly squeezed lemon juice
Salt & pepper to taste
2 cups / 300 g thinly sliced mini cucumbers

+4

crowdedkitchen.com

Creamy Cucumber Pea Salad

12 ingredients6 servings

1/3 cup / 80 ml coconut milk (from a can)
1/4 cup / 60 ml pineapple juice (from can, save pineapple pieces)
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves, minced
1/4 tsp onion powder
1/4 tsp each cumin, paprika, ginger powder, salt

+17

recipetineats.com

Hawaiian Chicken Salad

3 hrs (mostly marinating)25 ingredientsServes 2–3

4 large cloves garlic, finely chopped
3 tbsp / 45 ml neutral oil (avocado or canola)
2 seedless English cucumbers or 8 mini cucumbers
1 tbsp / 15 ml rice vinegar
2 tsp sesame oil
2 tsp sugar
1 tbsp / 15 ml soy sauce
1 tsp fine sea salt

+3

chasingcravings.com

Chinese Smashed Cucumber Salad

15 min11 ingredients

6 small Persian cucumbers, chopped
1 pint / 300 g cherry tomatoes, chopped
1 can chickpeas, drained and rinsed
8 oz / 225 g cooked steak (sirloin or your preference), cut into bite-sized pieces
1/2 cup / 15 g cilantro, chopped
1/2 cup / 30 g parsley, chopped
1/3 cup / 80 ml olive oil
2 tbsp red wine vinegar

+7

fridasofiaeats.com

Steak Chimichurri Salad

15 ingredients4 servings