17 Fresh Salad Ideas When You Want More Than Lettuce
Sometimes you crave something more exciting than basic green salads. These creative recipes skip the lettuce but pack incredible flavors and textures.
From hearty grain bowls to refreshing veggie combinations, these salads prove that delicious doesn’t require boring greens.
01. Mediterranean Tortellini Pasta Salad
Cheese-filled tortellini tossed with vibrant vegetables and a tomato-based dressing. This hearty pasta salad makes a perfect lunch or potluck side dish.
Ingredients: 1 pound cheese tortellini, 1 cup cherry tomatoes (halved), ½ cup roasted red peppers (sliced), ½ cup marinated artichoke hearts (chopped), ¼ cup sun-dried tomatoes (chopped), ¼ cup olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic (minced), salt and pepper to taste.
How To Make Mediterranean Tortellini Pasta Salad
1. Cook tortellini according to package directions until al dente. Drain and rinse with cold water to stop cooking, then transfer to a large mixing bowl.
2. Whisk together olive oil, red wine vinegar, and minced garlic in a small bowl. Season with salt and pepper to create a bright, flavorful dressing.
3. Add cherry tomatoes, roasted red peppers, artichoke hearts, and sun-dried tomatoes to the cooled tortellini. Pour dressing over everything and toss gently until well coated.
4. Refrigerate for at least 30 minutes before serving to allow flavors to meld together beautifully.
02. Strawberry Balsamic Chicken Spinach Bowl
Fresh spinach topped with grilled chicken and sweet strawberries in tangy balsamic vinaigrette. This protein-packed salad feels both healthy and indulgent.
Ingredients: 4 chicken tenderloins, 6 cups fresh baby spinach, 1 cup fresh strawberries (sliced), ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ cup toasted pecans, salt and pepper to taste.
How To Make Strawberry Balsamic Chicken Spinach Bowl
1. Season chicken tenderloins with salt and pepper, then grill over medium-high heat for 4-5 minutes per side until golden brown and cooked through to 165°F internally.
2. Whisk together balsamic vinegar, olive oil, honey, and Dijon mustard in a small bowl until smooth and well combined.
3. Slice the grilled chicken into strips and let cool slightly while you prepare the salad base.
4. Divide spinach among serving bowls, then top with sliced strawberries and warm chicken strips.
5. Drizzle with balsamic dressing and sprinkle toasted pecans on top for a delightful crunch that complements the sweet and savory flavors perfectly.
03. Mediterranean Chickpea Tuna-Style Salad
Protein-rich chickpeas mixed with Mediterranean flavors create a satisfying plant-based alternative. This make-ahead salad is perfect for meal prep lunches.
Ingredients: 2 cans chickpeas (drained and rinsed), ¼ cup capers, ½ cup cucumber (diced), ½ cup cherry tomatoes (halved), ¼ cup red onion (finely diced), ¼ cup crumbled feta cheese, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano.
How To Make Mediterranean Chickpea Tuna-Style Salad
1. Lightly mash half the chickpeas with a fork in a large bowl, leaving the rest whole for texture contrast.
2. Add capers, diced cucumber, halved cherry tomatoes, and finely diced red onion to the chickpeas.
3. Whisk olive oil, lemon juice, and oregano together, then pour over the chickpea mixture and toss well.
4. Fold in crumbled feta cheese gently, then refrigerate for at least 1 hour to let flavors develop before serving over spinach or in pita pockets.
04. Greek-Style Chopped Vegetable Salad
Crisp vegetables chopped into perfect bite-sized pieces with tangy feta and olives. This colorful Mediterranean salad comes together in just minutes.
Ingredients: 1 English cucumber (diced), 2 large tomatoes (diced), 1 can chickpeas (drained), ½ cup Kalamata olives (pitted and halved), ½ cup crumbled feta cheese, ¼ cup red onion (diced), ¼ cup olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic (minced).
How To Make Greek-Style Chopped Vegetable Salad
1. Dice cucumber and tomatoes into uniform ½-inch pieces for the best texture and presentation.
2. Combine diced vegetables with drained chickpeas, halved olives, and diced red onion in a large serving bowl.
3. Whisk together olive oil, red wine vinegar, and minced garlic until well combined, then pour over the vegetable mixture.
4. Toss everything together gently, then top with crumbled feta cheese just before serving to maintain its creamy texture.
05. Sweet and Tangy Cucumber Dill Salad
Crisp cucumber slices in a perfectly balanced sweet and sour dressing with fresh dill. This refreshing side dish pairs beautifully with grilled meats.
Ingredients: 3 large cucumbers (thinly sliced), ½ red onion (thinly sliced), ¼ cup white vinegar, 2 tablespoons sugar, 1 tablespoon olive oil, 2 tablespoons fresh dill (chopped), 1 teaspoon salt, ½ teaspoon black pepper.
How To Make Sweet and Tangy Cucumber Dill Salad
1. Slice cucumbers into thin rounds using a sharp knife or mandoline for consistent thickness and optimal texture.
2. Layer sliced cucumbers and red onion in a large bowl, sprinkling salt between layers to draw out excess moisture.
3. Let salted vegetables sit for 15 minutes, then drain any liquid that has accumulated in the bottom of the bowl.
4. Whisk together vinegar, sugar, olive oil, and pepper until sugar completely dissolves.
5. Pour dressing over cucumbers, add fresh dill, and toss gently until everything is well coated and fragrant.
06. Citrus Mint Freekeh Salad with Lima Beans
Nutty freekeh grain combined with fresh vegetables and bright citrus flavors. This wholesome salad provides satisfying protein and fiber in every bite.
Ingredients: 1 cup cooked freekeh, 1 cup lima beans (cooked), 1 cup snap peas (sliced), 4 radishes (thinly sliced), 2 oranges (peeled and segmented), ¼ cup fresh mint (chopped), 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice.
How To Make Citrus Mint Freekeh Salad with Lima Beans
1. Cook freekeh according to package directions until tender but still chewy, then let cool completely before assembling the salad.
2. Slice snap peas diagonally into thin strips and radishes into paper-thin rounds for the prettiest presentation.
3. Segment oranges by cutting away peel and pith, then carefully removing individual segments from membranes.
4. Combine cooled freekeh with lima beans, sliced snap peas, radishes, and orange segments in a large bowl.
5. Whisk olive oil with orange juice and lemon juice, then pour over salad and toss with fresh mint until well distributed.
07. Shaved Brussels Sprouts and Mushroom Salad
Raw Brussels sprouts and mushrooms shaved paper-thin create an elegant, tender salad. The bright vinaigrette and Parmesan make this surprisingly addictive.
Ingredients: 1 pound Brussels sprouts (trimmed), 8 ounces mushrooms (sliced thin), 2 cups cooked chicken (shredded), ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, ½ cup Parmesan cheese (grated), salt and pepper to taste.
How To Make Shaved Brussels Sprouts and Mushroom Salad
1. Remove outer leaves from Brussels sprouts, then slice them as thinly as possible using a sharp knife or food processor.
2. Clean mushrooms and slice them into thin pieces, keeping sizes uniform for even distribution throughout the salad.
3. Whisk together olive oil, lemon juice, and Dijon mustard until smooth and emulsified.
4. Toss shaved Brussels sprouts and sliced mushrooms with the vinaigrette, massaging gently to soften the vegetables.
5. Add shredded chicken and grated Parmesan, then toss once more and let sit for 10 minutes before serving to allow flavors to meld.
08. Loaded Bacon Broccoli Salad
Fresh broccoli florets mixed with crispy bacon and creamy dressing creates the ultimate crowd-pleaser. This indulgent salad disappears quickly at every gathering.
Ingredients: 2 large heads broccoli (cut into florets), 8 strips bacon (cooked and crumbled), ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ cup sharp cheddar (shredded), 3 green onions (sliced).
How To Make Loaded Bacon Broccoli Salad
1. Cut broccoli into small, bite-sized florets and blanch in boiling water for 2 minutes until bright green and slightly tender.
2. Immediately transfer blanched broccoli to ice water to stop cooking, then drain thoroughly and pat dry.
3. Cook bacon until crispy, then drain on paper towels and crumble into small pieces when cool.
4. Whisk together mayonnaise, sour cream, rice vinegar, and sugar until smooth and well combined.
5. Combine broccoli with bacon, cheddar cheese, and green onions, then fold in creamy dressing until everything is well coated.
6. Refrigerate for at least 1 hour before serving to let the flavors develop and the dressing set properly.
09. Fresh Marinated Cucumber Tomato Salad
Garden-fresh cucumbers and tomatoes in a simple herb-infused marinade. This classic summer salad gets better as it sits and flavors develop.
Ingredients: 3 large cucumbers (sliced), 4 ripe tomatoes (sliced), ¼ cup red onion (thinly sliced), ¼ cup olive oil, 3 tablespoons white vinegar, 1 tablespoon sugar, 2 tablespoons fresh herbs (chopped), salt and pepper to taste.
How To Make Fresh Marinated Cucumber Tomato Salad
1. Slice cucumbers and tomatoes into ¼-inch thick rounds, keeping pieces uniform for even marinating.
2. Layer vegetables and onion slices in a shallow dish, alternating colors for an attractive presentation.
3. Whisk olive oil, vinegar, sugar, salt, and pepper until sugar dissolves completely.
4. Pour marinade over vegetables and sprinkle with fresh herbs like dill, basil, or parsley.
5. Cover and refrigerate for at least 2 hours, gently stirring once halfway through marinating time for best flavor distribution.
10. Creamy Avocado Caprese Salad
Classic caprese flavors enhanced with buttery avocado and tangy balsamic glaze. This elegant salad works perfectly as an appetizer or light lunch.
Ingredients: 2 large ripe avocados (sliced), 2 large tomatoes (sliced), 8 ounces fresh mozzarella (sliced), ¼ cup fresh basil leaves, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 2 tablespoons olive oil, 1 tablespoon capers, salt and pepper to taste.
How To Make Creamy Avocado Caprese Salad
1. Slice avocados and tomatoes into ¼-inch thick pieces, choosing ripe but firm avocados that hold their shape well.
2. Arrange avocado, tomato, and mozzarella slices in overlapping rows on a serving platter for beautiful presentation.
3. Make balsamic glaze by simmering balsamic vinegar and honey in a small saucepan until reduced by half and syrupy.
4. Drizzle olive oil over the arranged ingredients, then add the warm balsamic glaze in decorative lines.
5. Scatter fresh basil leaves and capers over the top, then season with salt and pepper just before serving.
11. Sweet Grape and Broccoli Salad
Unexpected combination of crisp broccoli and sweet grapes creates a delightfully refreshing salad. Toasted almonds add perfect crunch to every bite.
Ingredients: 2 heads broccoli (cut into florets), 2 cups red grapes (halved), ½ cup red onion (diced), ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, ½ cup toasted almonds (sliced), salt and pepper to taste.
How To Make Sweet Grape and Broccoli Salad
1. Cut broccoli into small, uniform florets and blanch quickly in boiling water for just 1 minute to brighten color while maintaining crunch.
2. Immediately plunge blanched broccoli into ice water to stop cooking, then drain thoroughly and pat completely dry.
3. Halve grapes lengthwise and dice red onion finely for the best texture distribution throughout the salad.
4. Whisk mayonnaise, apple cider vinegar, and honey together until smooth and creamy.
5. Combine broccoli, grapes, and onion in a large bowl, then fold in dressing and toasted almonds just before serving for maximum crunch.
12. Green Goddess Chickpea Power Salad
Protein-packed chickpeas and fresh vegetables topped with creamy avocado-based green goddess dressing. This nutritious salad keeps you satisfied for hours.
Ingredients: 2 cans chickpeas (drained), 1 English cucumber (diced), 2 cups cherry tomatoes (halved), 1 cup Swiss cheese (cubed), 1 ripe avocado, ½ cup buttermilk, ¼ cup fresh herbs (parsley, chives, dill), 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Green Goddess Chickpea Power Salad
1. Drain and rinse chickpeas thoroughly, then pat dry to remove excess moisture for better dressing adherence.
2. Dice cucumber into small cubes and halve cherry tomatoes, keeping pieces uniform for even distribution.
3. Make green goddess dressing by blending avocado, buttermilk, fresh herbs, and lemon juice until smooth and creamy.
4. Combine chickpeas, cucumber, tomatoes, and cubed Swiss cheese in a large serving bowl.
5. Pour green goddess dressing over the salad and toss gently until everything is well coated with the creamy, herb-filled dressing.
13. Crisp Radish Celery Cucumber Salad
Simple vegetables elevated with high-quality olive oil and aged Parmesan cheese. This elegant salad showcases how basic ingredients can create something special.
Ingredients: 1 bunch radishes (thinly sliced), 4 celery stalks (thinly sliced), 2 cucumbers (thinly sliced), ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, ½ cup Parmigiano-Reggiano (shaved), 2 tablespoons fresh parsley (chopped), salt and pepper to taste.
How To Make Crisp Radish Celery Cucumber Salad
1. Using a mandoline or sharp knife, slice radishes, celery, and cucumbers as thinly as possible for delicate texture.
2. Soak sliced vegetables in ice water for 15 minutes to ensure maximum crispness and remove any bitter flavors.
3. Drain vegetables thoroughly and pat completely dry with paper towels before dressing.
4. Drizzle with high-quality extra-virgin olive oil and fresh lemon juice, tossing gently to coat evenly.
5. Top with shaved Parmigiano-Reggiano and fresh parsley, seasoning with salt and pepper just before serving for best flavor.
14. Nutty Farro Arugula Salad with Pistachios
Chewy farro grains mixed with peppery arugula and crunchy pistachios create textural harmony. Marinated artichokes add Mediterranean flair to this hearty salad.
Ingredients: 2 cups cooked farro, 4 cups fresh arugula, ½ cup marinated artichoke hearts (chopped), ½ cup shelled pistachios (chopped), ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, ¼ cup Parmesan cheese (grated).
How To Make Nutty Farro Arugula Salad with Pistachios
1. Cook farro according to package directions until tender but still chewy, then cool completely before assembling the salad.
2. Roughly chop marinated artichoke hearts and pistachios into bite-sized pieces for even distribution.
3. Whisk olive oil, lemon juice, and Dijon mustard together until well emulsified and smooth.
4. Combine cooled farro with fresh arugula, artichoke hearts, and chopped pistachios in your serving bowl.
5. Drizzle with dressing and toss gently, then top with grated Parmesan cheese just before serving to maintain the arugula’s peppery bite.
15. Summer Watermelon Tomato Avocado Salad
Sweet watermelon paired with savory tomatoes and creamy avocado creates surprising flavor harmony. This refreshing salad screams summer in every bite.
Ingredients: 3 cups watermelon (cubed), 2 large tomatoes (cubed), 2 ripe avocados (cubed), ¼ cup red onion (finely diced), 3 tablespoons lime juice, 2 tablespoons olive oil, 2 tablespoons fresh mint (chopped), 1 tablespoon honey, salt to taste.
How To Make Summer Watermelon Tomato Avocado Salad
1. Cut watermelon, tomatoes, and avocados into uniform ¾-inch cubes for the best presentation and eating experience.
2. Gently combine cubed fruits and vegetables with finely diced red onion in a large serving bowl.
3. Whisk lime juice, olive oil, and honey together until honey dissolves completely and mixture is well combined.
4. Pour dressing over the salad and fold in chopped fresh mint, being careful not to mash the delicate avocado.
5. Season lightly with salt and serve immediately, or chill for up to 30 minutes before serving for best texture.
16. Zesty Lemon Lentil Salad with Feta
Protein-rich lentils tossed in bright lemon dressing with tangy feta cheese crumbles. This satisfying Mediterranean-inspired salad works perfectly for meal prep.
Ingredients: 2 cups cooked green lentils, ½ cup crumbled feta cheese, ¼ cup red onion (diced), ¼ cup fresh parsley (chopped), ¼ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Zesty Lemon Lentil Salad with Feta
1. Cook lentils according to package directions until tender but not mushy, then drain and cool completely.
2. Dice red onion finely and chop fresh parsley, keeping herbs bright green and fresh-looking.
3. Whisk olive oil, lemon juice, lemon zest, and oregano together until well combined and fragrant.
4. Combine cooled lentils with red onion and parsley, then pour lemon dressing over everything and toss well.
5. Gently fold in crumbled feta cheese just before serving to maintain its creamy texture and prevent it from breaking down.
17. Creamy Garden Vegetable Chopped Salad
Fresh garden vegetables chopped into perfect bite-sized pieces with creamy herb dressing. This colorful salad brings together the best of summer produce.
Ingredients: 2 cucumbers (diced), 4 radishes (diced), 3 tomatoes (diced), ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons fresh chives (chopped), 1 tablespoon lemon juice, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Creamy Garden Vegetable Chopped Salad
1. Dice all vegetables into uniform ½-inch pieces for consistent texture and attractive presentation.
2. Place diced vegetables in a large bowl and season lightly with salt to draw out excess moisture.
3. Mix sour cream, mayonnaise, chopped chives, lemon juice, and garlic powder until smooth and well combined.
4. Let vegetables sit for 10 minutes, then drain any accumulated liquid before adding the creamy dressing.
5. Fold dressing into vegetables gently until everything is well coated, then chill for 30 minutes before serving for best flavor development.
Final Thoughts
These creative salad recipes prove that delicious meals don’t always need lettuce as the star. Each combination offers unique flavors and satisfying textures.
Whether you’re meal prepping or entertaining guests, these versatile salads will keep your kitchen exciting and your taste buds happy.
