30+ Anti-Inflammatory High-Protein Salad Recipes: Complete Gluten-Free Recipes

ByNick Garcia
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Salads are often associated with light, healthy eating, but they can also be powerful, satisfying meals that help combat inflammation and provide the protein your body needs to thrive. This guide is dedicated to just that: over 30 high-protein, anti-inflammatory salad recipes that are both delicious and completely gluten-free. These recipes are designed to keep you full, energized, and on track with your health goals.

Each salad is thoughtfully crafted to include a balanced combination of high-quality protein, fiber-rich vegetables, healthy fats, and potent anti-inflammatory ingredients. We draw on the principles of an anti-inflammatory diet, incorporating a wide variety of colorful vegetables, leafy greens, nuts, seeds, and lean protein sources like grilled chicken, salmon, chickpeas, and quinoa. The dressings are made from scratch with anti-inflammatory oils and spices, avoiding the hidden sugars and unhealthy fats often found in store-bought options.

Whether you’re looking for a quick and easy lunch, a substantial dinner, or a meal-prep-friendly option, you’ll find a salad here to fit your lifestyle. Enjoy these recipes as a delicious and effective way to reduce inflammation, support muscle health, and boost your overall vitality.

1. Grilled Chicken and Quinoa Salad with Lemon-Herb Vinaigrette

Description: A classic and satisfying salad that combines grilled chicken and quinoa for a powerful protein punch. The lemon-herb vinaigrette adds a bright, fresh flavor and anti-inflammatory benefits.

Ingredients:

  • 4 oz grilled chicken breast, sliced
  • 1 cup cooked quinoa
  • 2 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp chopped fresh herbs (e.g., parsley, dill)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, and cucumber.
  2. Top with the sliced grilled chicken.
  3. In a small bowl, whisk together the olive oil, lemon juice, fresh herbs, salt, and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

2. Salmon and Avocado Salad with a Citrus Vinaigrette

Description: This salad is packed with anti-inflammatory omega-3 fatty acids from salmon and healthy fats from avocado. The citrus vinaigrette provides a refreshing and zesty finish.

Ingredients:

  • 4 oz grilled or baked salmon, flaked
  • 2 cups spinach
  • 1/2 ripe avocado, diced
  • 1/4 cup red onion, thinly sliced
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1/2 tbsp lime juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the spinach, flaked salmon, diced avocado, and red onion.
  2. In a small bowl, whisk together the olive oil, orange juice, lime juice, salt, and pepper.
  3. Drizzle the vinaigrette over the salad and gently toss to combine.
  4. Serve immediately.

3. Chickpea and Roasted Vegetable Salad

Description: A hearty and flavorful vegetarian salad that is packed with plant-based protein and fiber. The roasted vegetables add a sweet and smoky flavor.

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, eggplant)
  • 2 cups arugula
  • 1/4 cup crumbled feta cheese (or dairy-free alternative)
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the arugula, roasted vegetables, and chickpeas.
  2. Top with crumbled feta cheese.
  3. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper.
  4. Drizzle the dressing over the salad and toss to combine.
  5. Serve immediately.

4. Steak and Blue Cheese Salad with a Red Wine Vinaigrette

Description: A bold and flavorful salad for the steak lovers. The combination of grilled steak, tangy blue cheese, and a rich red wine vinaigrette is both satisfying and delicious.

Ingredients:

  • 4 oz grilled sirloin steak, thinly sliced
  • 3 cups romaine lettuce, chopped
  • 1/4 cup crumbled blue cheese
  • 1/4 cup cherry tomatoes, halved
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, and crumbled blue cheese.
  2. Top with the sliced grilled steak.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

5. Blackened Shrimp and Avocado Salad

Description: A spicy and flavorful salad that is packed with protein and healthy fats. The blackened shrimp are seasoned with a blend of anti-inflammatory spices.

Ingredients:

  • 4 oz shrimp, peeled and deveined
  • 1 tsp blackened seasoning
  • 1 tbsp olive oil
  • 2 cups mixed greens
  • 1/2 ripe avocado, sliced
  • 1/4 cup corn kernels (fresh or frozen)
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/4 tsp honey or maple syrup
  • Salt and pepper to taste

Instructions:

  1. Toss the shrimp with the blackened seasoning.
  2. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until cooked through.
  3. In a large bowl, combine the mixed greens, sliced avocado, and corn.
  4. Top with the cooked shrimp.
  5. In a small bowl, whisk together the olive oil, lime juice, honey or maple syrup, salt, and pepper.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Serve immediately.

6. Lentil and Walnut Salad with a Mustard Vinaigrette

Description: A hearty and earthy vegetarian salad that is packed with plant-based protein, fiber, and healthy fats. The mustard vinaigrette adds a tangy and flavorful kick.

Ingredients:

  • 1 cup cooked brown or green lentils
  • 2 cups spinach
  • 1/4 cup chopped walnuts
  • 1/4 cup grated carrots
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the spinach, cooked lentils, walnuts, and grated carrots.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Serve immediately.

7. Turkey Cobb Salad with a Ranch Dressing

Description: A classic Cobb salad made with turkey for a leaner protein option. The homemade ranch dressing is made with Greek yogurt for a healthier, anti-inflammatory twist.

Ingredients:

  • 4 oz cooked turkey breast, diced
  • 3 cups romaine lettuce, chopped
  • 1 hard-boiled egg, chopped
  • 1/2 ripe avocado, diced
  • 1/4 cup cherry tomatoes, halved
  • For the ranch dressing:
  • 1/4 cup plain Greek yogurt
  • 1 tbsp milk or water
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Arrange the chopped romaine lettuce, diced turkey, chopped egg, diced avocado, and cherry tomatoes in a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, milk or water, dried dill, and garlic powder. Season with salt and pepper.
  3. Drizzle the ranch dressing over the salad and serve immediately.

8. Mediterranean Tuna Salad

Description: A light and flavorful tuna salad with a Mediterranean twist. This salad is packed with protein and healthy fats, and it’s perfect for a quick and easy lunch.

Ingredients:

  • 1 can (5 oz) tuna in olive oil, drained
  • 2 cups mixed greens
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 2 tbsp Kalamata olives, pitted and halved
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, tuna, cucumber, red onion, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, lemon juice, and dried oregano. Season with salt and pepper.
  3. Drizzle the dressing over the salad and toss to combine.
  4. Serve immediately.

9. Buffalo Chicken Salad with a Blue Cheese Dressing

Description: A spicy and satisfying salad that is perfect for those who love buffalo wings. The homemade blue cheese dressing is made with Greek yogurt for a healthier option.

Ingredients:

  • 4 oz cooked chicken breast, shredded and tossed in 2 tbsp buffalo sauce
  • 3 cups romaine lettuce, chopped
  • 1/4 cup chopped celery
  • 2 tbsp crumbled blue cheese
  • For the blue cheese dressing:
  • 1/4 cup plain Greek yogurt
  • 1 tbsp milk or water
  • 2 tbsp crumbled blue cheese
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce and celery.
  2. Top with the shredded buffalo chicken and crumbled blue cheese.
  3. In a small bowl, whisk together the Greek yogurt, milk or water, and crumbled blue cheese. Season with salt and pepper.
  4. Drizzle the blue cheese dressing over the salad and serve immediately.

10. Edamame and Miso Salad

Description: A light and flavorful Asian-inspired salad that is packed with plant-based protein. The miso dressing provides a savory and umami flavor.

Ingredients:

  • 1 cup shelled edamame, cooked
  • 2 cups shredded cabbage
  • 1/4 cup grated carrots
  • 2 tbsp chopped scallions
  • For the miso dressing:
  • 2 tbsp white miso paste
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil

Instructions:

  1. In a large bowl, combine the shredded cabbage, grated carrots, and cooked edamame.
  2. In a small bowl, whisk together the white miso paste, water, rice vinegar, and sesame oil.
  3. Drizzle the miso dressing over the salad and toss to combine.
  4. Top with chopped scallions and serve immediately.

11. Roasted Beet and Goat Cheese Salad with Candied Pecans

Description: An earthy and elegant salad that combines the sweetness of roasted beets with the tanginess of goat cheese. The candied pecans add a delightful crunch and a touch of sweetness.

Ingredients:

  • 2 medium beets, roasted and diced
  • 2 cups arugula
  • 1/4 cup crumbled goat cheese
  • 2 tbsp candied pecans
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the arugula and diced roasted beets.
  2. Top with crumbled goat cheese and candied pecans.
  3. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

12. Grilled Halloumi and Watermelon Salad

Description: A refreshing and unique salad that combines the saltiness of grilled halloumi with the sweetness of watermelon. The mint adds a cool and refreshing finish.

Ingredients:

  • 4 oz halloumi cheese, sliced
  • 2 cups watermelon, cubed
  • 2 cups mixed greens
  • 1/4 cup fresh mint leaves
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • Salt and pepper to taste

Instructions:

  1. Heat a grill or grill pan over medium-high heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown.
  2. In a large bowl, combine the mixed greens, cubed watermelon, and fresh mint leaves.
  3. Top with the grilled halloumi.
  4. In a small bowl, whisk together the olive oil and lime juice. Season with salt and pepper.
  5. Drizzle the dressing over the salad and toss to combine.
  6. Serve immediately.

13. Curried Chicken Salad with Grapes and Cashews

Description: A flavorful and exotic twist on a classic chicken salad. The curry powder provides a warm and anti-inflammatory spice, while the grapes and cashews add a touch of sweetness and crunch.

Ingredients:

  • 4 oz cooked chicken breast, diced
  • 2 cups mixed greens
  • 1/4 cup seedless red grapes, halved
  • 2 tbsp chopped cashews
  • For the dressing:
  • 1/4 cup plain Greek yogurt
  • 1 tsp curry powder
  • 1/2 tsp lime juice
  • Salt and pepper to taste

Instructions:

  1. In a medium bowl, combine the diced chicken, halved grapes, and chopped cashews.
  2. In a small bowl, whisk together the Greek yogurt, curry powder, and lime juice. Season with salt and pepper.
  3. Pour the dressing over the chicken mixture and toss to combine.
  4. Serve the curried chicken salad over a bed of mixed greens.

14. Taco Salad with Ground Turkey and a Cilantro-Lime Dressing

Description: A healthy and satisfying taco salad that is packed with protein and flavor. The cilantro-lime dressing adds a fresh and zesty kick.

Ingredients:

  • 4 oz ground turkey, cooked and seasoned with taco seasoning
  • 3 cups romaine lettuce, chopped
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup corn kernels (fresh or frozen)
  • 2 tbsp chopped red onion
  • For the cilantro-lime dressing:
  • 1/4 cup plain Greek yogurt
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce, black beans, corn, and red onion.
  2. Top with the cooked ground turkey.
  3. In a small bowl, whisk together the Greek yogurt, fresh cilantro, and lime juice. Season with salt and pepper.
  4. Drizzle the cilantro-lime dressing over the salad and serve immediately.

15. Asian-Inspired Chicken Salad with a Sesame-Ginger Vinaigrette

Description: A flavorful and crunchy salad that is packed with protein and Asian-inspired flavors. The sesame-ginger vinaigrette is both delicious and anti-inflammatory.

Ingredients:

  • 4 oz cooked chicken breast, shredded
  • 2 cups shredded napa cabbage
  • 1/4 cup shredded carrots
  • 2 tbsp sliced almonds
  • For the sesame-ginger vinaigrette:
  • 2 tbsp rice vinegar
  • 1 tbsp tamari (gluten-free soy sauce)
  • 1 tsp sesame oil
  • 1/2 tsp grated ginger

Instructions:

  1. In a large bowl, combine the shredded napa cabbage, shredded carrots, and shredded chicken.
  2. In a small bowl, whisk together the rice vinegar, tamari, sesame oil, and grated ginger.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Top with sliced almonds and serve immediately.

16. White Bean and Tuna Salad with a Lemon-Dill Vinaigrette

Description: A simple and satisfying salad that is packed with protein and fiber. The lemon-dill vinaigrette adds a bright and fresh flavor.

Ingredients:

  • 1 can (5 oz) tuna in olive oil, drained
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 2 cups arugula
  • 1/4 cup chopped red onion
  • For the lemon-dill vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp chopped fresh dill
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the arugula, tuna, cannellini beans, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, and fresh dill. Season with salt and pepper.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Serve immediately.

17. Falafel Salad with a Tahini Dressing

Description: A flavorful and satisfying vegetarian salad that is packed with plant-based protein. The homemade falafel are baked instead of fried for a healthier option.

Ingredients:

  • 6-8 baked falafel
  • 3 cups mixed greens
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped tomatoes
  • For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/2 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, cucumber, and tomatoes.
  2. Top with the baked falafel.
  3. In a small bowl, whisk together the tahini, water, lemon juice, and garlic. Season with salt and pepper.
  4. Drizzle the tahini dressing over the salad and serve immediately.

18. Egg Salad Stuffed Avocados

Description: A simple and delicious low-carb salad that is packed with protein and healthy fats. The egg salad is stuffed into avocado halves for a fun and satisfying meal.

Ingredients:

  • 2 hard-boiled eggs, chopped
  • 1/4 cup plain Greek yogurt
  • 2 tbsp chopped celery
  • 1 tbsp chopped red onion
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste
  • 2 ripe avocados, halved and pitted

Instructions:

  1. In a medium bowl, combine the chopped hard-boiled eggs, Greek yogurt, celery, red onion, and Dijon mustard. Season with salt and pepper.
  2. Scoop out a small amount of flesh from the center of each avocado half to make room for the egg salad.
  3. Spoon the egg salad into the avocado halves and serve immediately.

19. Greek Quinoa Salad with a Lemon-Oregano Vinaigrette

Description: A flavorful and satisfying vegetarian salad that is packed with plant-based protein. The lemon-oregano vinaigrette adds a bright and zesty flavor.

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup chopped cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese (or dairy-free alternative)
  • For the lemon-oregano vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and Kalamata olives.
  2. Top with crumbled feta cheese.
  3. In a small bowl, whisk together the olive oil, lemon juice, and dried oregano. Season with salt and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

20. Caprese Salad with Grilled Chicken

Description: A simple and elegant salad that combines the classic flavors of a Caprese salad with the addition of grilled chicken for a protein boost.

Ingredients:

  • 4 oz grilled chicken breast, sliced
  • 2 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh mozzarella balls (or a dairy-free alternative)
  • 2 tbsp fresh basil leaves
  • For the dressing:
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, cherry tomatoes, and fresh mozzarella balls.
  2. Top with the sliced grilled chicken and fresh basil leaves.
  3. Drizzle with balsamic glaze and olive oil. Season with salt and pepper.
  4. Serve immediately.

21. Roasted Cauliflower and Chickpea Salad with a Turmeric-Tahini Dressing

Description: A warm and satisfying salad that is packed with plant-based protein and anti-inflammatory spices. The turmeric-tahini dressing adds a creamy and flavorful finish.

Ingredients:

  • 2 cups cauliflower florets, roasted
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups spinach
  • For the turmeric-tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the spinach, roasted cauliflower, and chickpeas.
  2. In a small bowl, whisk together the tahini, water, lemon juice, and turmeric powder. Season with salt and pepper.
  3. Drizzle the turmeric-tahini dressing over the salad and toss to combine.
  4. Serve immediately.

22. Smoked Salmon and Asparagus Salad with a Lemon-Dill Vinaigrette

Description: A light and elegant salad that is perfect for a spring or summer day. The combination of smoked salmon, tender asparagus, and a lemon-dill vinaigrette is both refreshing and delicious.

Ingredients:

  • 4 oz smoked salmon
  • 1 bunch asparagus, trimmed and blanched
  • 2 cups mixed greens
  • 1/4 cup thinly sliced red onion
  • For the lemon-dill vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp chopped fresh dill
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, blanched asparagus, and thinly sliced red onion.
  2. Top with the smoked salmon.
  3. In a small bowl, whisk together the olive oil, lemon juice, and fresh dill. Season with salt and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

23. Moroccan-Spiced Chicken Salad with a Lemon-Cumin Vinaigrette

Description: A flavorful and exotic salad that is packed with protein and anti-inflammatory spices. The lemon-cumin vinaigrette adds a bright and zesty flavor.

Ingredients:

  • 4 oz cooked chicken breast, diced and seasoned with Moroccan spices (e.g., cumin, coriander, paprika)
  • 2 cups mixed greens
  • 1/4 cup chopped dried apricots
  • 2 tbsp sliced almonds
  • For the lemon-cumin vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens, diced chicken, dried apricots, and sliced almonds.
  2. In a small bowl, whisk together the olive oil, lemon juice, and ground cumin. Season with salt and pepper.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Serve immediately.

24. Ahi Tuna Poke Bowl Salad

Description: A fresh and flavorful salad that is inspired by the popular Hawaiian poke bowl. The ahi tuna is marinated in a sesame-soy dressing and served over a bed of greens with a variety of toppings.

Ingredients:

  • 4 oz sushi-grade ahi tuna, diced
  • 2 cups mixed greens
  • 1/4 cup shelled edamame, cooked
  • 1/4 cup shredded carrots
  • 2 tbsp chopped scallions
  • For the marinade:
  • 2 tbsp tamari (gluten-free soy sauce)
  • 1 tsp sesame oil
  • 1/2 tsp grated ginger

Instructions:

  1. In a medium bowl, combine the diced ahi tuna with the tamari, sesame oil, and grated ginger. Let marinate for at least 15 minutes.
  2. In a large bowl, combine the mixed greens, edamame, and shredded carrots.
  3. Top with the marinated ahi tuna and chopped scallions.
  4. Serve immediately.

25. Warm Spinach Salad with Bacon and a Balsamic Vinaigrette

Description: A comforting and flavorful salad that is perfect for a cool day. The warm bacon vinaigrette wilts the spinach slightly and adds a smoky and savory flavor.

Ingredients:

  • 4 cups spinach
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup sliced mushrooms
  • 2 tbsp chopped red onion
  • For the warm bacon vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp bacon drippings (from cooking the bacon)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the spinach, crumbled bacon, sliced mushrooms, and red onion.
  2. In a small saucepan, heat the olive oil and bacon drippings over medium heat. Whisk in the balsamic vinegar and Dijon mustard. Season with salt and pepper.
  3. Pour the warm vinaigrette over the salad and toss to combine.
  4. Serve immediately.

26. Roasted Sweet Potato and Kale Salad with a Maple-Tahini Dressing

Description: A hearty and satisfying salad that is packed with nutrients and flavor. The maple-tahini dressing adds a creamy and slightly sweet finish.

Ingredients:

  • 2 cups roasted sweet potato, diced
  • 2 cups kale, chopped
  • 1/4 cup toasted pumpkin seeds
  • For the maple-tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped kale and roasted sweet potato.
  2. In a small bowl, whisk together the tahini, water, maple syrup, and lemon juice. Season with salt and pepper.
  3. Drizzle the maple-tahini dressing over the salad and toss to combine.
  4. Top with toasted pumpkin seeds and serve immediately.

27. Antipasto Salad with a Red Wine Vinaigrette

Description: A flavorful and satisfying salad that is inspired by the classic Italian antipasto platter. This salad is packed with a variety of meats, cheeses, and vegetables.

Ingredients:

  • 3 cups romaine lettuce, chopped
  • 2 oz sliced salami
  • 2 oz sliced prosciutto
  • 1/4 cup fresh mozzarella balls (or a dairy-free alternative)
  • 1/4 cup marinated artichoke hearts
  • 2 tbsp Kalamata olives, pitted and halved
  • For the red wine vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce, salami, prosciutto, mozzarella balls, artichoke hearts, and Kalamata olives.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano. Season with salt and pepper.
  3. Drizzle the vinaigrette over the salad and toss to combine.
  4. Serve immediately.

28. Broccoli and Bacon Salad with a Creamy Avocado Dressing

Description: A crunchy and flavorful salad that is packed with nutrients. The creamy avocado dressing is a healthy and dairy-free alternative to traditional creamy dressings.

Ingredients:

  • 2 cups broccoli florets, chopped
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup chopped red onion
  • 2 tbsp sunflower seeds
  • For the creamy avocado dressing:
  • 1/2 ripe avocado
  • 2 tbsp water
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped broccoli, crumbled bacon, red onion, and sunflower seeds.
  2. In a blender, combine the avocado, water, and lemon juice. Blend until smooth and creamy. Season with salt and pepper.
  3. Pour the creamy avocado dressing over the salad and toss to combine.
  4. Serve immediately.

29. Thai-Inspired Beef Salad

Description: A spicy and flavorful salad that is packed with protein and fresh herbs. The Thai-inspired dressing adds a delicious and aromatic kick.

Ingredients:

  • 4 oz grilled sirloin steak, thinly sliced
  • 2 cups mixed greens
  • 1/4 cup thinly sliced cucumber
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh mint
  • For the Thai-inspired dressing:
  • 2 tbsp lime juice
  • 1 tbsp fish sauce (or tamari for a vegetarian option)
  • 1 tsp honey or maple syrup
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a large bowl, combine the mixed greens, sliced steak, cucumber, cilantro, and mint.
  2. In a small bowl, whisk together the lime juice, fish sauce, honey or maple syrup, and red pepper flakes.
  3. Drizzle the dressing over the salad and toss to combine.
  4. Serve immediately.

30. Southwestern Chopped Salad with a Chipotle-Lime Dressing

Description: A crunchy and flavorful salad that is packed with protein and Southwestern-inspired flavors. The chipotle-lime dressing adds a smoky and spicy kick.

Ingredients:

  • 4 oz grilled chicken breast, diced
  • 3 cups romaine lettuce, chopped
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup corn kernels (fresh or frozen)
  • 2 tbsp chopped red onion
  • For the chipotle-lime dressing:
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp chipotle powder
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the chopped romaine lettuce, diced chicken, black beans, corn, and red onion.
  2. In a small bowl, whisk together the Greek yogurt, lime juice, and chipotle powder. Season with salt and pepper.
  3. Drizzle the chipotle-lime dressing over the salad and toss to combine.
  4. Serve immediately.

31. Pear and Gorgonzola Salad with a Walnut Vinaigrette

Description: An elegant and flavorful salad that combines the sweetness of pears with the tanginess of Gorgonzola cheese. The walnut vinaigrette adds a nutty and rich flavor.

Ingredients:

  • 2 cups mixed greens
  • 1 ripe pear, thinly sliced
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tbsp chopped walnuts
  • For the walnut vinaigrette:
  • 2 tbsp walnut oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the mixed greens and sliced pear.
  2. Top with crumbled Gorgonzola cheese and chopped walnuts.
  3. In a small bowl, whisk together the walnut oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
  4. Drizzle the vinaigrette over the salad and toss to combine.
  5. Serve immediately.

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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