Categories: SALADS

3 Easy, Healthy and Delicious Salads Recipes

Today We have a 3 delicious homemade salad recipes that will make your meals more interesting.

1 – Marinated Veggie Salad

  • Preparation time: 4 hours and 30 minutes
  • Cooking time: 3 minutes
  • Servings: 4


  • 1 zucchini, sliced
  • 2 tomatoes, sliced into wedges
  • ¼ cup red onion, sliced thinly
  • 1 green bell pepper, sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp red-wine vinegar
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 2 tbsp water
  • Pine nuts, toasted and chopped


1. Combine the tomatoes, red onion, green bell pepper, zucchini, and parsley in a bowl.

2. Pour the vinegar and oil into a glass jar with a lid.

3. Add the garlic, basil, and water.

4. Seal the jar and stir well to combine.

5. Add the dressing to the bowl of vegetables.

6. Cover the bowl.

7. Marinate for 4 hours in the fridge.

8. Prior to serving, garnish with pine nuts.


  • Calories: 65 kcal
  • Fat: 4.7 g
  • Saturated fat: 0.7 g
  • Carbs: 5.3 g
  • Fiber: 1.2 g
  • Protein: 0.9 g

2 – Potato Tuna Salad

  • Preparation time: 4 hours and 20 minutes
  • Cooking time: 10 minutes
  • Servings: 4


  • 1 potato, peeled and sliced into cubes.
  • 1/12 cup plain yogurt.
  • 1/12 cup mayonnaise.
  • 1/6 clove garlic, crushed and minced.
  • 1/6 tbsp almond milk.
  • 1/6 tbsp fresh dill, chopped.
  • ½ tsp lemon zest.
  • Salt to taste.
  • 9 oz canned tuna flakes.
  • ½ hard-boiled eggs, chopped.
  • 1 cup lettuce, chopped.


1. Fill your pot with water.

2. Add the potatoes and boil.

3. Cook for 15 minutes or till slightly tender.

4. Drain and let cool.

5. Combine the yogurt, mayonnaise, garlic, almond milk, lemon zest, and salt in a bowl.

6. Add the eggs, potatoes, and tuna flakes.

7. Mix well.

8. Allow to chill for four hours in the fridge.

9. Before serving, mix in the shredded lettuce.


  • Calories: 243 kcal
  • Fat: 9.9 g
  • Saturated Fat: 2 g
  • Carbs: 22.2 g
  • Fiber: 4.6 g
  • Protein: 17.5 g

3 – Mexican Chicken Quinoa Salad Wraps

Serves: 2 – 3


For the filling:

  • ½ pound chicken breasts
  • ½ teaspoon ground cumin
  • ¼ teaspoon onion powder
  • 1/8 teaspoon pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • Olive oil, as required
  • Half can (from a 15 ounces can) black beans, drained, rinsed
  • ¼ cup diced cherry tomatoes
  • ½ avocado, peeled, pitted, diced
  • ½ tablespoon olive oil
  • ½ cup fresh or frozen corn
  • ½ cup cooked quinoa
  • 1 scallion, thinly sliced

For the dressing:

  • 2/3 cup nonfat plain Greek yogurt
  • 2 – 3 tablespoons finely chopped cilantro
  • Pepper to taste
  • Juice of ½ lime
  • Sea salt to taste

For the wraps:

  • Low-carb tortillas or sprouted grain tortillas or whole-wheat tortillas or large lettuce leaves
  • A large handful of fresh greens of your choice like spinach or arugulaetc.
  • Hummus, as required


1. Combine cumin, onion powder, garlic powder, pepper, chili powder, and salt in a bowl.

2. Sprinkle this mixture all over the chicken and place it on a plate.

3. Place a skillet on medium heat and add the oil. When the oil is hot, place the chicken in the pan and cook for about 4 to 5 minutes. Flip the chicken over and cook the other side for 4 to 5 minutes or until well-cooked inside.

4. Turn off the heat. Remove chicken from the skillet and place it on your cutting board. When it cools slightly, cut into bite-size pieces.

5. Meanwhile, prepare the dressing by whisking together yogurt, cilantro, pepper, salt, and lime juice in a bowl. Cover the bowl and let it rest for a few minutes for the flavors to meld.

6. Add chicken, scallions, cherry tomatoes, corn, black beans, and quinoa into a bowl and mix well. You can cook quinoa following the directions given on the package of quinoa. You can also use leftover quinoa if you have any. Add some lime juice if desired.

7. Add avocdo and fold gently. Add dressing and toss gently until wellincorporated.

8. To assaemble the wraps: Spread wraps on serving plates. Spread some hummus on each wrap. Scatter greens. Place chicken mixture on the bottom third of each wrap. Roll them up tightly and place with the seam side facing down.

9. Fasten with toothpicks.

10. Serve.

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