We have In This Blogpost a 5 delicious homemade salad recipes that will make your meals more interesting.

1 – Classic Pureed Tuna Salad

Serves: 1 


  • ¼ can (from a 6 ounces can) tuna in water 
  • 2 teaspoons low-fat mayonnaise
  • Salt to taste 
  • ½ teaspoon relish 
  • Pepper to taste
  • 2 teaspoons nonfat plain Greek yogurt 


1. Add tuna and relish into the small blender jar. Blend until smooth.

2. Remove the mixture into a bowl. Add yogurt and tuna and mix well.

3. Add salt + pepper for the taste.

4. Divide into 2 bowls and serve.

5. For stage 3, in step 1, give short pulses until finely chopped. Continue with the remaining steps.

6. For stage 4, chop tuna into chunks. Add mayonnaise, relish, salt, pepper, and yogurt into a bowl and mix well. Add tuna and stir well.1.

2 – Egg Salad

Serves: 2 


  • 4 hard boiled eggs, peeled, chopped 
  • ¾ teaspoon celery salt
  • A pinch mustard
  • 4 – 5 tablespoons low-fat cottage cheese 
  • ¾ teaspoon onion powder
  • Lettuce leaves (optional) 


1. Add eggs into a food processor. Pulse until eggs are chopped into small pieces.

2. Add celery salt, mustard, cottage cheese, and onion powder and process until smooth.

3. Divide into 2 bowls and serve one portion. Cover the other portion and place it in the refrigerator. Use it within 4 days.

4. This salad can be had in stages 3 and 4. For stage 3, the eggs in the salad should be finely chopped.

5. Crumble cottage cheese into a bowl. Add celery salt, mustard, and onion powder and mix well. Add some salt and pepper to taste. Add eggs and mix well.

6. For stage 4, chop the eggs into chunks and continue with step 

5. Serve over lettuce leaves.Stage /Phase 3: Soft diet (Generally between 5 – 12 weeks after surgery but it can vary)

3 – Soft Crab Salad

  • Serves: 2 


  • 4 ounces imitation crab, chopped into small pieces 
  • 1 scoop unflavored protein powder
  • 1/8 teaspoon dried dill
  • 2 tablespoons low-fat mayonnaise 
  • 1/8 teaspoon seafood seasoning


1. Combine crab, mayonnaise, protein powder, seafood seasoning, and dill in a bowl.

2. Divide into 2 bowls and serve one portion. Cover the other portion and place it in the refrigerator. Use it within 4 days.1.

4 – Chicken Salad

Serves: 2 


  • ¼ cup plain nonfat Greek yogurt
  • 2 tablespoons lime juice
  • Freshly ground black pepper to taste
  • ½ teaspoon ground cumin
  • ½ avocado, peeled, pitted, cubed
  • ¼ cup frozen corn, thawed (optional)
  • Romaine lettuce to serve (optional)
  • 1/8 cup low-fat sour cream
  • 1 tablespoon chopped cilantro
  • Sea salt to taste
  • 1 boneless, skinless chicken breast, cooked, chopped
  • ½ teaspoon chili powder
  • ¼ cup cooked or canned black beans, drained, rinsed
  • ½ red bell pepper, chopped


1. To make the dressing: Combine sour cream, cilantro, salt, pepper, yogurt, lime juice, salt, chili powder, cumin, and pepper in a bowl.

2. Add chicken and beans into the food processor bowl and give short pulses until finely chopped. Transfer into a bowl. Add avocado and mix well. Add dressing and mix well.

3. For stage 4, do not chop the chicken and beans. Combine chicken,beans, avocado, bellp place lettuce leaves on a serving platter. Divide the salad equally and place it over lettuce leaves.

5. Serve.

5 – Taco Salad

Serves: 2 – 3 


  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 small onion, chopped
  • ½ avocado, peeled, pitted chopped
  • Half head romaine lettuce, torn into bite-size pieces
  • ½ pound extra-lean ground beef
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ cup low-fat Mexican cheese blend
  • ½ cup halved cherry tomatoes 

For the dressing:

  • ½ tablespoon adobo sauce (from the can of chipotle chili in adobo sauce)
  • Sea salt to taste
  • 6 tablespoons low-fat sour cream 
  • ½ teaspoon lime juice
  • Pepper to taste 


1. To make the dressing: Whisk together adobo sauce, salt, sour cream,lime juice, and pepper in a bowl. Cover and set it aside until the salad is ready.

2. Pour oil into a skillet and let it heat over medium-high heat. Add beef, cumin, chili powder, paprika, and garlic powder and mix well.

3. As you stir, crumble the meat into small pieces. Cook until the meat is brown.

4. Turn off the heat and let it cool for 10 minutes.

5. Transfer the meat into a bowl. Add avocado, lettuce, Mexican cheese, and tomatoes. Over the salad, drizzle the dressing and give it a good stir.

6.  Serve.