20 Salad Recipes, satisfy hunger, delight taste buds, hearty salads, satisfying meals, nutritious and filling, delicious flavors, different tastes and preferences, salad game, fulfilling dining experience.
When it comes to salads, many people think of them as mere accompaniments or diet-friendly options. However, there are numerous hearty salad recipes that can serve as a satisfying meal on their own, keeping you full throughout the day. In this article, we will explore 20 different salad recipes that are not only delicious but also nutritious and filling. These recipes offer a variety of flavors and ingredients to cater to different tastes and preferences.
- Tuna Delight Salad:
Ingredients:
- 1/2 bunch of lettuce
- 3-4 sprigs of spring onions
- 1 handful of dill (or parsley)
- 4-5 cherry tomatoes
- 1 cucumber
- 1 capsicum pepper
- 2 cans of tuna
- Sauce: juice of 1/2 lemon, 2 tablespoons of apple cider vinegar, 4 tablespoons of olive oil, 1 teaspoon of mustard (optional), a pinch of salt, and a pinch of black pepper.
Instructions:
- Wash, dry, and chop the vegetables.
- Prepare the sauce by combining the sauce ingredients in a bowl.
- Mix the chopped vegetables with the sauce.
- Place the salad in a bowl and top it with drained tuna fish.
- Mung Beans Salad:
Ingredients:
- 1 cup mung beans (boiled)
- 1 cup of wheat (boiled)
- 1 purple onion
- 1/4 purple cabbage
- 1/2 bunch of parsley
- 1 carrot
- Juice of 1 lemon
- 1/2 teaspoon of balsamic glaze
- 1/2 teaspoon of olive oil
- 2 teaspoons of salt
Instructions:
- Finely chop the purple cabbage, onion, parsley, and carrot.
- Mix all the ingredients in a mixing bowl.
- Serve and enjoy.
- Cheddar Egg Salad:
Ingredients:
- 6 eggs
- 1/2 onion
- 4 sprigs of spring onions
- 5-6 sprigs of parsley
- 5-6 sprigs of dill
- 1/2 cup grated cheddar cheese
- 2 tablespoons of olive oil
- 1 teaspoon of lemon juice
- 1/2 teaspoon of salt
- 1/2 teaspoon paprika
- 1/2 teaspoon of black pepper
Instructions:
- Boil the eggs, peel them, and chop them into cubes.
- Finely chop the onions, spring onions, parsley, and dill.
- Combine all the ingredients in a bowl.
- Mix the sauce ingredients in a separate bowl and pour over the salad.
- Sprinkle grated cheddar cheese on top.
- Mix well and enjoy.
- Celery Green Salad:
Ingredients:
- 3 tablespoons of olive oil
- 1 large celery
- Juice of 1/2 lemon
- 1/2 teaspoon of salt
- 8 lettuce leaves
- 4-5 sprigs of dill
- Sauce: 4 tablespoons of yogurt, 1 tablespoon of mustard, 1 teaspoon of salt.
Instructions:
- Finely chop the celery into matchsticks.
- Heat olive oil in a pan and fry the celery for about 5 minutes.
- Squeeze orange and lemon juice into the pan with celery.
- Add salt and cook for another 10 minutes.
- Chop the lettuce and dill and put them in a bowl.
- Add the cooled celery mixture to the bowl.
- Mix the sauce ingredients in a separate bowl and add to the celery mixture.
- Mix well and enjoy.
- Artichoke Heart Salad with Wheat
Ingredients:
- 5 pickled artichoke hearts
- 6 dried tomatoes
- 5 pepper-stuffed green olives
- 2 teaspoons of boiled wheat (or buckwheat)
- 2 tablespoons of fresh goat cheese
- Sauce: 1.5 tablespoons of balsamic glaze, 1 teaspoon of pomegranate molasses, 4 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of ground coriander.
Instructions:
- Mix the balsamic glaze and vinegar in a bowl, then add the other sauce ingredients and continue mixing.
- Combine the salad ingredients (except the cheese) in a bowl and pour the sauce over them.
- Crumble the fresh goat cheese on top.
- Mix well and serve.
- Artichoke Heart Salad with Yogurt:
Ingredients:
- 1 box of pickled artichoke hearts (200-240 grams)
- 150 grams of canned corn
- 4-5 sprigs of dill
- 1 cup of yogurt (thick consistency)
- 1 clove of garlic
- 1 teaspoon of salt
- 2 tablespoons of mayonnaise
- 3 tablespoons of coarsely ground walnuts
Instructions:
- Wash and drain the artichoke hearts and corn.
- Chop the artichokes and dill.
- Mix the artichokes, corn, and dill in a bowl.
- Crush the garlic with salt, add yogurt, mayonnaise, and walnuts, and mix.
- Pour the yogurt mixture onto the artichoke mixture and mix.
- Enjoy!
- Green Lentil Salad:
Ingredients:
- 1 cup boiled green lentils
- 1 red pepper
- 4 pickled cucumbers
- 1/2 bunch of parsley (chopped)
- 1/2 bunch of dill (chopped)
- 1/2 bunch of spring onions (chopped)
- 1 bowl of pomegranate seeds
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of pomegranate molasses
- Juice of 1/2 lemon
- 2 teaspoons of salt
- 1 teaspoon of black pepper
Instructions:
- Boil the lentils and put them in a bowl.
- Add the chopped peppers, pickles, greens, and pomegranate seeds.
- Mix all the ingredients for the sauce in a separate bowl and pour over the salad.
- Mix well and serve.
- Fresh Garden Medley Salad:
Ingredients:
- 1/2 vineyard
- 1 cup boiled buckwheat
- 50 grams of cheddar cheese
- 50 grams of coarsely chopped raw hazelnuts
- Sauce: 1 teaspoon apple cider vinegar, 1/2 lemon, 1/2 teaspoon of salt, 3 tablespoons of olive oil, 1 teaspoon of honey.
Instructions:
- Chop the rocket ( arugula)leaves very finely.
- Mix all the salad ingredients in a bowl.
- Mix vinegar, lemon juice, and salt, then add olive oil and honey to prepare the salad dressing.
- Pour the dressing over the salad ingredients and mix.
- Enjoy!
- Chicken Noodle Salad:
Ingredients:
- 2 cups of vermicelli
- 1/2 chicken breast
- 5 spring onions
- 2 roasted red peppers
- 10 small pickled mushrooms
- 1/3 bunch of parsley
- 1/2 cup corn (canned or boiled)
- 4 pickled gherkins
- 2 tablespoons of olive oil
- Sauce: 1/2 teaspoon olive oil, 1 teaspoon sumac, 2 tablespoons of pomegranate molasses, juice of 1/2 lemon, 1 teaspoon salt.
Instructions:
- Boil the chicken breast in salted water, then shred it.
- Fry the vermicelli in olive oil until cooked.
- Mix the boiled chicken, vermicelli, and other salad ingredients.
- Mix the sauce ingredients together and pour over the salad.
- Enjoy!
- Wheat Salad:
Ingredients:
- 1 cup wheat (pre-soaked)
- 5 glasses of water
- 6 cherry tomatoes
- 1/2 cup green olives
- 4 pickled cucumbers
- 1/4 bunch of parsley
- 1/4 bunch of dill
- 1/2 cup finely ground walnuts
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic glaze
- 1/2 teaspoon of salt
- For serving: 1/2 bunch of curly lettuce
Instructions:
- Boil the wheat in water and drain.
- Take the wheat in a deep salad bowl and add all the other salad ingredients.
- Prepare the sauce by mixing olive oil, pomegranate molasses, and salt.
- Add walnuts to the salad and pour the sauce over it.
- Serve with curly lettuce.
- Tuna Fit Pasta Salad:
Ingredients:
- 125 grams of tuna
- 50 grams of pasta
- 80 grams of yogurt
- 165 grams cucumber
- 80 grams of roasted red pepper
- 45 grams of canned corn
- 8 grams of mustard
- 13 grams of capers
- A pinch of dill (to garnish)
Instructions:
- Boil the pasta and let it cool.
- Cut the cucumber, roasted red pepper, and tuna into small pieces.
- In a bowl, combine the pasta, cucumber, red pepper, tuna, corn, mustard, capers, and yogurt.
- Mix well and garnish with dill.
- Chicken Salad:
Ingredients:
- 1 boiled chicken breast with bone
- 5 pickled gherkins
- 1/2 bunch of parsley
- 1/2 bunch of dill
- 5-6 tablespoons of canned corn
- 3 sprigs of spring onions
- 3-4 tablespoons of olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon of salt
Instructions:
- Boil the chicken breast, let it cool, and shred it.
- Finely chop the pickled gherkins, parsley, dill, and spring onions.
- In a bowl, combine the shredded chicken, chopped vegetables, canned corn, olive oil, lemon juice, and salt.
- Mix well and transfer to a serving plate.
- Bulgur Salad with Turnip:
Ingredients:
- 1 cup of bulgur
- 2 cups of turnip juice
- A pinch of parsley (chopped)
- 1 cup of boiled corn
- 2 tablespoons of pickled beetroot
- Juice of 1 lemon
- 1/2 teaspoon of olive oil
- 1/2 teaspoon of salt
Instructions:
- Cook the bulgur in turnip juice until the liquid is absorbed.
- Let the cooked bulgur cool.
- In a bowl, combine the cooled bulgur, chopped parsley, boiled corn, pickled beetroot, lemon juice, olive oil, and salt.
- Mix well and serve.
- Roasted Vegetable Salad:
Ingredients:
- 4 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1 zucchini (diced into large cubes)
- 10 shallot onions
- 2 kapia peppers (diced into large cubes)
- 3 red bell peppers (diced into large cubes)
- 3 village peppers (diced into large cubes)
- 1/2 eggplant (diced into large cubes)
- Sauce: 5 tablespoons of olive oil, 3 tablespoons of pomegranate syrup, juice of 1 lemon, 1 teaspoon of sumac, 1/2 teaspoon of salt, a pinch of fresh mint, a pinch of fresh basil, a pinch of dill.
Instructions:
- Preheat the oven to 200 degrees Celsius.
- In a bowl, mix olive oil, garlic powder, and onion powder.
- Toss the diced vegetables in the oil mixture.
- Spread the vegetables on a baking tray lined with parchment paper.
- Roast the vegetables in the oven until they are tender and slightly charred.
- In a separate bowl, mix all the sauce ingredients.
- Place the roasted vegetables in a serving dish and drizzle the sauce over them.
- Garnish with fresh herbs.
- Serve and enjoy.
- Chickpea Salad:
Ingredients:
- 1 chicken breast
- 1 cup boiled chickpeas
- 1 small onion
- 3-4 sprigs of dill
- 1 tablespoon of mayonnaise
- 3 tablespoons of strained yogurt
- 1 teaspoon of salt
- 1 piece of dough
- 1/2 teaspoon of oil
- Sauce: 1 tablespoon of olive oil and 1 teaspoon of ground red pepper
Instructions:
- Boil the chicken breast, let it cool, and shred it.
- Finely chop the onion and dill.
- In a bowl, mix the shredded chicken, boiled chickpeas, chopped onion, dill, mayonnaise, strained yogurt, and salt.
- In a separate pan, heat the oil and fry the dough until it turns golden brown.
- Break the fried dough into small pieces.
- In a small bowl, mix olive oil and ground red pepper to make the sauce.
- Serve the salad topped with the fried dough pieces and drizzle the sauce over it.
- Avocado Salad:
Ingredients:
- 1 ripe avocado
- 1 tablespoon of boiled corn
- 4-6 cherry tomatoes (cut in half)
- 3-4 black olives
- 2-3 sprigs of dill (chopped)
- 1 teaspoon of almonds
- 2 tablespoons of lemon juice
- 1 teaspoon of balsamic glaze
- 1/2 teaspoon of olive oil
- 1/4 teaspoon of black pepper
- 1 teaspoon of salt
Instructions:
- Cut the avocado in half, remove the pit, and scoop out the flesh.
- Chop the avocado flesh into small pieces.
- In a bowl, combine the chopped avocado, corn, cherry tomatoes, black olives, chopped dill, and almonds.
- In a separate bowl, whisk together lemon juice, pomegranate molasses, olive oil, black pepper, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Serve and enjoy.
- Cheese Avocado Salad:
Ingredients:
- 1 avocado
- 2 small cucumbers
- 20 cherry tomatoes
- 100 grams of white cheese
- 1 small onion
- 5-6 sprigs of parsley
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of coarsely ground black pepper
- 1/2 teaspoon of salt
Instructions:
- Cut the avocado in half, remove the pit, and dice the flesh.
- Dice the cucumbers, cherry tomatoes, white cheese, and onion.
- Chop the parsley.
- In a bowl, combine all the chopped ingredients.
- In a separate bowl, whisk together olive oil, lemon juice, black pepper, and salt.
- Pour the dressing over the salad and toss gently to coat.
- Serve and enjoy.
- Baked Potato Salad:
Ingredients:
- 4 medium potatoes
- 1 capsicum pepper
- 1 carrot
- 3 sprigs of spring onions
- 1 bowl of corn
- 1/4 bunch of parsley
- 1/4 bunch of dill
- 1 teaspoon of sumac
- 1 teaspoon of dried mint
- 1 teaspoon of paprika
- 1 teaspoon of salt
- Juice of 1/2 lemon
- 1-2 tablespoons of olive oil
Instructions:
- Preheat the oven to 200 degrees Celsius.
- Wash the potatoes and prick them with a fork.
- Place the potatoes on a baking tray and bake them in the preheated oven for about 45 minutes, or until tender.
- Let the potatoes cool, then peel and dice them.
- Finely chop the capsicum pepper, carrot, spring onions, parsley, and dill.
- In a bowl, combine the diced potatoes, chopped vegetables, corn, sumac, dried mint, paprika, salt, lemon juice, and olive oil.
- Mix well and serve.
- Chickpea Salad with Roasted Peppers:
Ingredients:
- 4 tablespoons of olive oil
- 1 teaspoon of chili paste
- 1.5 cups of boiled chickpeas
- 2 roasted red peppers
- 1 teaspoon of powdered turmeric
- 1 clove of garlic
- 1/2 teaspoon of salt
- 2 tablespoons of tahini
- 1 handful of parsley
Instructions:
- In a pan, heat the olive oil and chili paste.
- Add the boiled chickpeas and sauté for a few minutes.
- Chop the roasted red peppers and add them to the pan.
- Sprinkle with powdered turmeric and minced garlic.
- Season with salt and cook for a few more minutes.
- In a serving dish, drizzle tahini over the salad.
- Garnish with chopped parsley.
- Serve and enjoy.
- Zucchini Salad with Yogurt:
Ingredients:
- 4 zucchini (thinly sliced)
- 1 tablespoon of olive oil
- Juice of 1/2 lemon
- 1 teaspoon of salt
- 1 cup of yogurt
- 1 clove of garlic (crushed)
- 1/2 bunch of dill
- 1 teaspoon of dried mint
Instructions:
- In a large bowl, toss the zucchini slices with olive oil, lemon juice, and salt.
- Let the zucchini marinate for about 10 minutes.
- In a separate bowl, mix the yogurt, crushed garlic, chopped dill, and dried mint.
- Drain any excess liquid from the zucchini and transfer it to a serving dish.
- Pour the yogurt mixture over the zucchini and mix well.
- Serve chilled and enjoy.
These 20 salad recipes offer a diverse range of options that are not only nutritious but also satisfying enough to be enjoyed as a standalone meal. Gone are the days when salads were considered mere accompaniments or diet food. With these recipes, you can create hearty and delicious salads that will keep you full and satisfied throughout the day.
From the classic Tuna Fish Salad and Green Lentil Salad to more unique creations like the Arugula Salad and Bulgur Salad with Turnip, these recipes showcase the versatility and flavor possibilities of salads. Whether you’re a fan of seafood, legumes, grains, or vegetables, there’s something for everyone.
You’ll find a variety of ingredients in these recipes, including protein-rich sources like chicken breast and tuna, fiber-packed grains like bulgur and wheat, and an array of fresh vegetables, herbs, and spices. The dressings and sauces add an extra layer of flavor and bring all the ingredients together harmoniously.
These salads go beyond the ordinary and bring excitement to your plate. The combinations of textures, colors, and flavors will not only satisfy your hunger but also awaken your taste buds. Whether you’re looking for a light and refreshing option or a more substantial and filling meal, these recipes have got you covered.
So, the next time you’re in search of a salad that truly fills you up even when eaten alone, give these recipes a try. They are perfect for lunch, dinner, or even as a satisfying snack. Embrace the world of salads and discover how they can be a delicious and nourishing part of your daily meals.
Remember, salads are not just about greens and grass; they can be a delightful culinary experience that leaves you feeling satisfied, nourished, and content. Enjoy the journey of exploring these salad recipes and let them inspire your own creativity in the kitchen. Bon appétit
