17 Quick Lunch Salads Ready in 15 Minutes or Less

These fast and nutritious lunch salads prove that healthy eating doesn’t have to be time-consuming. Each recipe takes just minutes to prepare and delivers maximum flavor.

From protein-packed combinations to fresh veggie medleys, these salads will keep you satisfied and energized throughout your busy day.

01. Creamy Avocado Tuna Bowl

Rich avocado transforms ordinary canned tuna into a luxurious salad. Fresh lemon juice and tangy feta cheese brighten every bite perfectly.

Ingredients: 2 cans tuna in water (drained), 2 ripe avocados, 4 cups romaine lettuce (chopped), 1 cucumber (diced), ½ cup feta cheese (crumbled), 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Avocado Tuna Bowl

1. Mash the avocados in a large bowl until mostly smooth but still slightly chunky for texture. Add lemon juice immediately to prevent browning and season with salt and pepper to taste.

2. Gently fold the drained tuna into the mashed avocado mixture, breaking up any large chunks with a fork. The avocado acts as a creamy binder instead of mayonnaise.

3. Add diced cucumber for refreshing crunch and crumbled feta cheese for a briny pop of flavor. Drizzle with olive oil and toss everything together gently.

4. Serve the tuna mixture over chopped romaine lettuce immediately, or store covered in the refrigerator for up to 2 days for meal prep convenience.

02. Crunchy Cucumber Radish Medley

Cool vegetables create the perfect refreshing salad for warm days. This colorful mix delivers satisfying crunch in every single bite.

Ingredients: 3 large cucumbers (diced), 1 cup radishes (sliced thin), 2 cups cherry tomatoes (halved), ½ red onion (thinly sliced), ¼ cup fresh dill, 3 tablespoons white wine vinegar, ¼ cup olive oil, 2 tablespoons sour cream, salt and pepper to taste.

How To Make Crunchy Cucumber Radish Medley

1. Dice cucumbers into bite-sized pieces and slice radishes paper-thin using a mandoline or sharp knife for the best texture and visual appeal.

2. Halve cherry tomatoes and slice red onion into thin strips. Combine all vegetables in a large serving bowl with fresh dill.

3. Whisk together sour cream, white wine vinegar, and olive oil until smooth and creamy. Season the dressing generously with salt and pepper.

4. Pour dressing over vegetables and toss gently to coat everything evenly. Let stand for 10 minutes before serving to allow flavors to meld together beautifully.

5. Serve immediately as a side dish or chill for up to 4 hours. The vegetables will release their juices and create even more flavor.

03. Power-Packed Quinoa Chickpea Salad

This hearty vegan salad combines protein-rich quinoa and chickpeas with creamy hummus dressing. Sunflower seeds add an unexpected delightful crunch throughout.

Ingredients: 2 cups cooked quinoa (cooled), 1 can chickpeas (drained and rinsed), ½ cup roasted red pepper hummus, ¼ cup sunflower seeds, 2 cups mixed greens, 1 roasted red pepper (sliced), 2 tablespoons lemon juice, 2 tablespoons olive oil.

How To Make Power-Packed Quinoa Chickpea Salad

1. Cook quinoa according to package directions and let cool completely. I recommend cooking a big batch on Sunday for easy meal prep throughout the week.

2. Whisk hummus with lemon juice and olive oil until it reaches a pourable consistency. Add a tablespoon of water if needed to thin the dressing.

3. Combine cooled quinoa, drained chickpeas, and sliced roasted red peppers in a large bowl. Pour the hummus dressing over everything and mix thoroughly.

4. Serve over mixed greens and top with sunflower seeds for extra protein and crunch. This salad gets better as it sits and flavors develop.

04. Fresh Herb Avocado Chicken Salad

Creamy avocado replaces mayonnaise in this bright chicken salad. Fresh herbs like cilantro, dill, and chives create an incredibly flavorful and light combination.

Ingredients: 3 cups cooked chicken (shredded), 2 ripe avocados, ¼ cup fresh cilantro (chopped), 2 tablespoons fresh dill, 2 tablespoons fresh chives, 2 tablespoons lime juice, 4 cups mixed lettuce, salt and pepper to taste.

How To Make Fresh Herb Avocado Chicken Salad

1. Shred rotisserie chicken into bite-sized pieces, removing any skin or bones. This saves tons of time and adds great flavor to your salad base.

2. Mash avocados with lime juice until creamy but still slightly chunky for texture. The citrus prevents browning and adds bright flavor.

3. Fold shredded chicken into the avocado mixture along with all the fresh herbs. Mix gently to keep the avocado from becoming too mushy.

4. Season generously with salt and pepper, then serve immediately over mixed lettuce or store covered in the refrigerator for up to 2 days maximum.

5. This chicken salad is perfect in wraps, on crackers, or stuffed into pita pockets for a complete and satisfying meal option.

05. Mediterranean Chickpea Chopped Salad

Mediterranean flavors shine in this quick chopped salad with chickpeas and feta. Garlicky vinaigrette ties together all the fresh ingredients beautifully and simply.

Ingredients: 1 can chickpeas (drained and rinsed), 2 cucumbers (diced), 1 cup cherry tomatoes (halved), ½ cup kalamata olives (pitted and halved), ½ cup feta cheese (crumbled), 3 cloves garlic (minced), ¼ cup red wine vinegar, ⅓ cup olive oil.

How To Make Mediterranean Chickpea Chopped Salad

1. Drain and rinse chickpeas thoroughly, then pat dry with paper towels. This removes excess sodium and prevents the salad from becoming watery.

2. Dice cucumbers into small, uniform pieces and halve cherry tomatoes. Cut kalamata olives in half and crumble feta cheese into bite-sized chunks.

3. Whisk minced garlic with red wine vinegar and olive oil until well combined. Let the dressing sit for 5 minutes to mellow the garlic flavor.

4. Combine all vegetables, chickpeas, and feta in a large bowl. Pour dressing over everything and toss gently but thoroughly to coat evenly.

5. Let the salad stand for 15 minutes before serving to allow all the flavors to meld together perfectly for the best taste.

06. Colorful Edamame Beet Green Salad

This vibrant salad combines nutrient-rich beets with protein-packed edamame for a feast for your eyes. Fresh cilantro adds brightness to every colorful bite.

Ingredients: 6 cups mixed baby greens, 1 cup cooked edamame (shelled), 2 medium roasted beets (sliced), ¼ cup fresh cilantro (chopped), ¼ cup pumpkin seeds, 3 tablespoons balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey.

How To Make Colorful Edamame Beet Green Salad

1. Use pre-cooked beets to save time, or roast fresh beets wrapped in foil at 400°F for 45 minutes until tender. Let cool and slice into wedges.

2. Steam frozen edamame according to package directions, then cool completely. These green soybeans add plant-based protein and beautiful color contrast.

3. Whisk balsamic vinegar with honey until dissolved, then slowly add olive oil while whisking to create a smooth, emulsified dressing.

4. Arrange mixed greens on plates and top with sliced beets, edamame, and fresh cilantro. Drizzle with dressing and sprinkle pumpkin seeds on top.

5. If cilantro isn’t your favorite, substitute fresh basil or dill for equally delicious results and a completely different flavor profile.

07. Classic Tuna and Egg Salad

This protein-packed tuna salad gets extra richness from hard-boiled eggs and brightness from capers. Peppery arugula adds a sophisticated twist to the classic combination.

Ingredients: 2 cans tuna in water (drained), 4 hard-boiled eggs (chopped), 2 tablespoons capers, 2 cups baby arugula, 3 tablespoons mayonnaise, 2 tablespoons lemon juice, 1 celery stalk (diced), salt and pepper to taste.

How To Make Classic Tuna and Egg Salad

1. Hard-boil eggs by placing them in boiling water for exactly 10 minutes, then transferring to ice water to stop cooking. This prevents gray rings around the yolks.

2. Peel cooled eggs and chop into bite-sized pieces. Drain tuna thoroughly and flake into chunks, removing any pieces of shell or cartilage you might find.

3. Combine tuna, chopped eggs, diced celery, and capers in a large bowl. The capers add a briny pop that elevates this simple salad significantly.

4. Mix mayonnaise with lemon juice until smooth, then fold into the tuna mixture. Season generously with salt and pepper to taste.

5. Serve over baby arugula immediately, or chill for up to 3 days. The peppery greens complement the rich tuna and eggs perfectly.

6. This salad is delicious on whole grain bread, with crackers, or stuffed into avocado halves for a low-carb option.

08. Autumn Kale Quinoa Apple Salad

Fall flavors come together in this hearty kale salad with sweet apples and quinoa. Blue cheese and toasted nuts add richness and crunch to every bite.

Ingredients: 4 cups baby kale (chopped), 1 cup cooked quinoa, 2 Honeycrisp apples (diced), ½ cup blue cheese (crumbled), ½ cup walnuts (chopped), 1 bulb fennel (thinly sliced), 3 tablespoons apple cider vinegar, ¼ cup olive oil.

How To Make Autumn Kale Quinoa Apple Salad

1. Remove thick stems from kale and chop leaves into bite-sized pieces. Massage the kale with a pinch of salt for 2 minutes to break down tough fibers.

2. Cook quinoa according to package directions and let cool completely. Toast walnuts in a dry skillet for 3-4 minutes until fragrant and golden brown.

3. Dice apples just before serving to prevent browning, or toss with a little lemon juice if preparing ahead of time.

4. Slice fennel paper-thin using a mandoline or sharp knife. The fennel adds a subtle licorice flavor that pairs beautifully with the sweet apples.

5. Whisk apple cider vinegar with olive oil and pour over the massaged kale. Let stand for 10 minutes to soften the greens further.

6. Add quinoa, diced apples, sliced fennel, toasted walnuts, and crumbled blue cheese. Toss gently and serve immediately for the best texture and flavor.

09. Fresh Green Goddess Shrimp Salad

Gorgeous green goddess dressing coats fresh shrimp and crisp vegetables perfectly. This elegant salad feels restaurant-quality but comes together in just minutes at home.

Ingredients: 1 pound cooked shrimp (peeled), 2 cucumbers (sliced), 1 cup cherry tomatoes (halved), 1 cup marinated artichoke hearts, ½ cup mayonnaise, ¼ cup fresh herbs (parsley, chives, tarragon), 2 tablespoons lemon juice, 2 cloves garlic (minced).

How To Make Fresh Green Goddess Shrimp Salad

1. Use pre-cooked shrimp from the grocery store to save time, or quickly sauté raw shrimp in olive oil for 2-3 minutes per side until pink.

2. Make green goddess dressing by blending mayonnaise, fresh herbs, lemon juice, and minced garlic until smooth and bright green in color.

3. Slice cucumbers into rounds and halve cherry tomatoes. Drain artichoke hearts and cut any large pieces in half for easier eating.

4. Combine shrimp, cucumbers, tomatoes, and artichoke hearts in a large bowl. Pour green goddess dressing over everything and toss gently to coat.

5. Serve immediately over mixed greens or chill for up to 2 hours. The longer it sits, the more the flavors develop and meld together beautifully.

10. Mason Jar Roasted Veggie Salad

This portable vegan salad layers perfectly in mason jars for easy meal prep. Creamy cashew dressing stays at the bottom to prevent wilting until ready to eat.

Ingredients: 2 cups roasted vegetables (bell peppers, zucchini, eggplant), 4 cups mixed greens, ½ cup raw cashews (soaked), ¼ cup lemon juice, 2 tablespoons nutritional yeast, 2 cloves garlic, ¼ cup water, salt to taste.

How To Make Mason Jar Roasted Veggie Salad

1. Roast diced vegetables at 425°F for 20-25 minutes until tender and slightly caramelized. Let cool completely before assembling the jars.

2. Soak cashews in hot water for 15 minutes to soften, then drain. Blend with lemon juice, nutritional yeast, garlic, and water until completely smooth and creamy.

3. Layer mason jars starting with cashew dressing at the bottom, then roasted vegetables, and finally mixed greens on top to prevent wilting.

4. Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake the jar to distribute dressing and pour into a bowl.

5. This method works with any combination of roasted vegetables, so feel free to use whatever you have on hand or what’s in season.

11. Morning Kale Strawberry Quinoa Salad

Start your day with this nutritious breakfast salad featuring sweet strawberries and protein-rich quinoa. You’ll get half your daily vegetables before noon with this colorful bowl.

Ingredients: 3 cups baby kale (chopped), 1 cup cooked quinoa (cooled), 1 cup fresh strawberries (sliced), ¼ cup almonds (sliced), 2 tablespoons chia seeds, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons olive oil.

How To Make Morning Kale Strawberry Quinoa Salad

1. Cook quinoa the night before and store in the refrigerator so it’s ready for quick assembly in the morning when you’re rushed.

2. Massage chopped kale with a pinch of salt for 2 minutes to break down tough fibers and make it more digestible for breakfast.

3. Slice fresh strawberries just before serving to maintain their beautiful color and prevent them from releasing too much juice into the salad.

4. Whisk maple syrup with lemon juice and olive oil to create a light, naturally sweet dressing that complements the fruit perfectly.

5. Combine massaged kale with cooled quinoa and sliced strawberries. Drizzle with dressing and top with sliced almonds and chia seeds for extra nutrition and crunch.

12. Chopped Chicken Sweet Potato Salad

This hearty salad makes excellent use of leftover chicken and roasted sweet potatoes. Escarole adds a slightly bitter note that balances the sweet potatoes perfectly.

Ingredients: 3 cups cooked chicken (chopped), 2 large sweet potatoes (roasted and cubed), 4 cups escarole (chopped), ½ cup dried cranberries, ¼ cup pecans (chopped), 3 tablespoons balsamic vinegar, ¼ cup olive oil, 1 tablespoon Dijon mustard.

How To Make Chopped Chicken Sweet Potato Salad

1. Roast sweet potatoes at 400°F for 25-30 minutes until tender and slightly caramelized. Let cool completely before adding to the salad.

2. Chop leftover rotisserie chicken into bite-sized pieces, removing any skin or bones. This is a great way to use up Sunday’s roast chicken.

3. Wash and chop escarole into manageable pieces. If you can’t find escarole, romaine lettuce makes an excellent substitute with similar crunch.

4. Whisk balsamic vinegar with Dijon mustard until smooth, then slowly add olive oil while whisking to create an emulsified dressing.

5. Combine chicken, cubed sweet potatoes, chopped escarole, and dried cranberries in a large bowl. Drizzle with dressing and top with chopped pecans.

6. This salad is best served immediately while the sweet potatoes are still slightly warm, creating a nice temperature contrast with the cool greens.

13. Creamy White Bean Avocado Salad

This satisfying meatless salad combines creamy white beans and ripe avocado for plant-based protein. Seasonal vegetables add color, crunch, and fresh flavor to every bite.

Ingredients: 2 cans white beans (drained and rinsed), 2 ripe avocados (diced), 2 cups cherry tomatoes (halved), 1 cucumber (diced), ¼ red onion (thinly sliced), ¼ cup fresh basil (chopped), 3 tablespoons lemon juice, ¼ cup olive oil.

How To Make Creamy White Bean Avocado Salad

1. Drain and rinse white beans thoroughly to remove excess sodium. Pat them dry with paper towels to prevent the salad from becoming watery.

2. Dice avocados just before serving and immediately toss with half the lemon juice to prevent browning and maintain their beautiful green color.

3. Halve cherry tomatoes, dice cucumber into small pieces, and slice red onion paper-thin for the best texture and even distribution of flavors.

4. Combine beans, diced avocado, tomatoes, cucumber, and red onion in a large serving bowl. Add fresh basil and toss gently to avoid mashing the avocado.

5. Whisk remaining lemon juice with olive oil and pour over the salad. Season with salt and pepper, then serve immediately for the best texture and taste.

14. Elegant Pear Gorgonzola Walnut Salad

This sophisticated fall salad celebrates autumn with beautiful colors and flavors. Light vinaigrette balances the tangy Gorgonzola cheese and sweet pears and golden raisins perfectly.

Ingredients: 6 cups mixed baby greens, 2 ripe pears (sliced), ½ cup Gorgonzola cheese (crumbled), ½ cup walnuts (chopped), ¼ cup golden raisins, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, ¼ cup olive oil, 1 teaspoon honey.

How To Make Elegant Pear Gorgonzola Walnut Salad

1. Choose ripe but firm pears that won’t fall apart when sliced. Anjou or Bartlett varieties work beautifully in this elegant salad combination.

2. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. This brings out their natural oils and flavor.

3. Slice pears just before serving to prevent browning, or brush with a little lemon juice if you need to prepare them ahead of time.

4. Whisk white wine vinegar with Dijon mustard and honey until smooth, then slowly drizzle in olive oil while whisking to create a light vinaigrette.

5. Arrange mixed greens on plates and top with sliced pears, crumbled Gorgonzola, toasted walnuts, and golden raisins for beautiful presentation.

6. Drizzle vinaigrette over each salad just before serving to prevent the greens from wilting and maintain the perfect balance of flavors.

15. High-Protein Tuna Chickpea Power Jar

This portable power salad delivers 26 grams of protein and 8 grams of fiber to fuel your day. Letting the kale sit with dressing softens it perfectly without massaging.

Ingredients: 2 cans tuna in water (drained), 1 can chickpeas (drained and rinsed), 3 cups baby kale (chopped), ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 cloves garlic (minced), ¼ cup pumpkin seeds, salt and pepper to taste.

How To Make High-Protein Tuna Chickpea Power Jar

1. Drain tuna and chickpeas thoroughly, patting dry with paper towels to remove excess moisture that could make your mason jar salad soggy.

2. Whisk olive oil, lemon juice, Dijon mustard, and minced garlic until well combined. This tangy dressing will help tenderize the kale naturally.

3. Toss chopped kale with half the dressing and let it sit for 10 minutes. The acid in the dressing breaks down tough fibers.

4. Layer mason jars starting with remaining dressing at the bottom, then tuna and chickpeas, and finally the dressed kale on top.

5. Seal jars and refrigerate for up to 4 days. The longer the kale sits with dressing, the more tender it becomes.

6. When ready to eat, shake the jar to distribute dressing, pour into a bowl, and top with pumpkin seeds for extra crunch and nutrition.

16. Easy Chicken Avocado Nacho Salad

This five-ingredient salad couldn’t be simpler but delivers maximum flavor impact. It’s perfect for busy weeknights and has serious game day potential for entertaining.

Ingredients: 3 cups cooked chicken (shredded), 2 ripe avocados (diced), 4 cups romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 cup Mexican cheese blend (shredded), ½ cup salsa, ¼ cup sour cream, 2 tablespoons lime juice, tortilla chips for serving.

How To Make Easy Chicken Avocado Nacho Salad

1. Use rotisserie chicken for the quickest prep time, shredding it into bite-sized pieces and removing any skin or bones that you find.

2. Dice avocados and immediately toss with lime juice to prevent browning. The citrus also adds bright flavor that complements the Mexican-inspired ingredients.

3. Chop romaine lettuce and halve cherry tomatoes. Arrange these fresh vegetables as the base for your hearty nacho salad.

4. Top lettuce with shredded chicken, diced avocado, halved tomatoes, and shredded Mexican cheese blend for authentic nacho flavors.

5. Mix salsa with sour cream to create a creamy, tangy dressing that ties all the flavors together perfectly.

6. Serve immediately with tortilla chips on the side for scooping, or crush chips on top for extra crunch and authentic nacho experience.

17. Lentil Apple Mixed Green Salad

This satisfying vegetarian salad combines protein-rich lentils with crisp apples and tangy feta. Canned lentils make this nutritious meal come together in just minutes.

Ingredients: 1 can lentils (drained and rinsed), 6 cups mixed greens, 2 Granny Smith apples (sliced), ½ cup feta cheese (crumbled), ¼ cup red onion (thinly sliced), 3 tablespoons apple cider vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard.

How To Make Lentil Apple Mixed Green Salad

1. Drain and rinse canned lentils thoroughly to remove excess sodium. Look for low-sodium varieties when possible for the healthiest option.

2. Slice apples just before serving to prevent browning, or toss with a little lemon juice if you need to prepare them ahead of time.

3. Slice red onion paper-thin using a sharp knife or mandoline. Soak slices in cold water for 10 minutes to mellow the sharp bite.

4. Whisk apple cider vinegar with honey and Dijon mustard until smooth, then slowly add olive oil while whisking to create an emulsified dressing.

5. Combine mixed greens with drained lentils, sliced apples, crumbled feta, and drained red onion slices in a large serving bowl.

6. Drizzle with dressing just before serving and toss gently to coat everything evenly. The sweet and tangy flavors complement each other beautifully in this satisfying salad.

Final Thoughts

These quick salad recipes prove that healthy eating doesn’t require hours in the kitchen. Each combination offers unique flavors and textures to keep your lunch routine exciting.

Mix and match ingredients based on what you have available, and don’t be afraid to experiment with different dressings and toppings for endless variety.