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Salads can make for a fast and extremely healthy meal, but it’s easy to get stuck in a rut when making these simple dishes. Here are three recipes to liven up your salad routine and get some fruits, vegetables, and proteins in your day!
Chickpea and Pickle Salad
Original recipe came from The Art Of Making A Baby. Pickles on a salad? Yes, it’s weird, but delicious! If you are really rushed for time leave the chicken breast out and you have a complete meal without having to cook anything.
- Chopped romaine lettuce
- Canned chickpeas, rinsed
- Sliced spicy dill or hot pickles
- Diced onion
- Grilled chicken breast
Toss with creamy Italian dressing or balsamic vinaigrette.
Vegetable Quinoa Salad
Prepare one cup of dry quinoa, allow to cool. Pictured quinoa is this brand.
- 1 lb of cubed swiss cheese
- 1 diced red or yellow pepper
- Sliced cherry tomatoes
- ½ of a large cucumber, diced
- Chopped fresh basil to taste
Toss with balsamic vinaigrette dressing. Serve chilled. These salad works wonderfully prepared ahead of time to keep on hand for lunches or to prepare for a large gathering.
Substitution– exchange the tomatoes for sliced strawberries for a sweeter version of this healthy salad.
Spicy Shrimp And Pinapple Salad
- 1/2 teaspoon Siracha
- 1/4 teaspoon chili powder
- 1 cup plain yogurt
- 1/4 cup fresh chopped cilantro
- Juice from 1/2 of fresh lime
- 1lb cooked, peeled, and deveined shrimp
- 2 heads of romaine lettuce, chopped
- Chopped pineapple
Combine yogurt, Siracha, chili powder, and cilantro in a bowl. Mix well. Add in shrimp and toss until coated. Place shrimp, remaining yogurt sauce, and pineapples over romaine lettuce. Makes two large salads.