12 Easy, Nutritious & Delicious Salads to Boost Your Health and Energize Your Taste Buds

Anyone who knows me knows that I’m OBSESSED with salads. But not the boring, tasteless kind you suffer through just to say you’re eating healthy. No way. These salads are what dreams are made of—packed with all the right nutrients, bold flavors, and a variety of textures that make every bite exciting. They’re the kind of salads that make you actually want to eat healthy, because they taste as good as they are for you. And the best part? They’re so simple to make, even on the busiest weeknight.

These 12 obsession salads are my ultimate comfort foods. They’re the meals I turn to when I need something quick but still crave that delicious, satisfying feeling. Packed with crunchy greens, creamy avocado, lean proteins, and vibrant dressings, these salads are everything. Whether you’re eating clean, looking for something filling, or just want a dinner that’s both insanely good for you and ridiculously tasty, you’re at the right place!

1. Steak and Strawberry Delight

Ingredients:

• 200g grilled steak, thinly sliced
• 1 cup fresh strawberries, hulled and sliced
• 4 cups mixed greens (romaine, arugula, spinach)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup sliced favorite toasted nuts (optional)

Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt to taste

Instructions:

1. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and salt. Let it wait a little!
2. Prepare the Salad: In a large bowl, combine the mixed greens, sliced strawberries, crumbled feta, and toasted nuts.
3. Cook the Steak: Grill the steak to your desired doneness, then let it rest for a few minutes before slicing thinly.
4. Most Important Step: Pour over dressing on top of salad with clean hands or with gloves- I swear it just tastes better this way- then put steak on top. Mix again – and taste the perfection!

2. Peachy Greens Salad

Ingredients:

• 2 ripe nectarines, sliced
• 4 cups mixed leafy greens (rocket, sorrel, spinach)
• 1/4 cup shaved Parmesan cheese

Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp peach juice (from a peach)
• Salt to taste

Instructions:

1. Prepare the Salad: In a large bowl, mix the leafy greens, nectarine slices, and shaved Parmesan.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, peach juice, and salt.
3. Assemble: Drizzle the dressing over the salad just before serving.

3. Rainbow Veggie Medley

Ingredients:

• 1 zucchini, sliced
• 1 aubergine, diced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 head broccoli, cut into florets
• 1 bunch asparagus, trimmed and cut into pieces
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup snap peas, trimmed
• 4 cups mixed leafy greens

Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt to taste

Instructions:

1. Roast the Veggies: Preheat the oven to 200°C (400°F). Arrange all the vegetables on a baking sheet, drizzle with olive oil, and season with salt. Roast for 20-25 minutes, or until tender and slightly charred.
2. Prepare the Salad: In a large bowl, spread the mixed leafy greens.
3. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and salt.
4. Assemble: Top the leafy greens with the roasted vegetables. Drizzle with the dressing just before serving.

4. Tropical Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1 cup diced mango
• 1/2 cup diced pineapple
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 4 cups mixed leafy greens

Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• Salt to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the quinoa, mango, pineapple, red onion, and cilantro.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, and salt.
3. Assemble: Spread the mixed leafy greens on a platter. Top with the quinoa mixture and drizzle with the dressing just before serving.

5. Berry Bliss Salad

Ingredients:

• 1 cup mixed berries (blueberries, raspberries, blackberries)
• 1 avocado, diced
• 1/4 cup crumbled goat cheese
• 4 cups mixed baby greens
• 1/4 cup chopped walnuts, toasted

Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the mixed berries, avocado, goat cheese, and baby greens.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. Assemble: Drizzle the dressing over the salad just before serving. Top with toasted walnuts.

6. Citrus Spinach Salad

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 red onion, thinly sliced
• 4 cups fresh spinach
• 1/4 cup sliced almonds, toasted

Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the orange segments, grapefruit segments, red onion, and spinach.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, salt, and pepper.
3. Assemble: Drizzle the dressing over the salad just before serving. Top with toasted almonds.

7. Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 4 cups mixed greens

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, and mixed greens.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Assemble: Drizzle the dressing over the salad just before serving. Top with crumbled feta cheese.

8. Watermelon Feta Fusion

Ingredients:

• 2 cups watermelon, cubed
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 red onion, thinly sliced
• 4 cups arugula

Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• Salt to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the watermelon, feta cheese, mint leaves, red onion, and arugula.
2. Mix the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, and salt.
3. Assemble: Drizzle the dressing over the salad just before serving.

9. Asian-Inspired Crunchy Veggie Salad

Ingredients:

• For the Dressing:
  • ⅓ cup soy sauce (use low sodium if preferred)
  • 2 tbsp + 2 tsp unseasoned rice vinegar
  • ½ tbsp finely grated fresh ginger root
  • 3 tbsp finely chopped cilantro
  • Zest of 1 small lime
  • 1 garlic clove, minced
  • ½ Fresno chili pepper, finely chopped (remove seeds and ribs for less spiciness)
  • 1 tsp sesame seeds
  • 1 tsp toasted sesame oil
  • 4 tsp honey
• For the Salad:
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cup edamame, shelled
  • ½ cup thinly sliced red bell pepper
  • 2 green onions, thinly sliced
  • 1 cup sugar snap peas, thinly sliced
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh cilantro
  • ¼ cup toasted peanuts or cashews, chopped

Instructions:

1. Prepare the Dressing: In a liquid measuring cup, mix all dressing ingredients until well combined. Set aside.
2. Prepare the Salad: In a large bowl, combine the shredded carrots, purple cabbage, edamame, red bell pepper, green onions, and sugar snap peas. Add the chopped mint leaves and cilantro to the vegetable mix. Toss the vegetables to ensure they are evenly mixed.
3. Assemble: Drizzle the prepared dressing over the vegetable mixture. Toss the salad to coat the vegetables evenly with the dressing. Top with chopped toasted peanuts or cashews for added crunch and serve immediately.

10. Mediterranean Tomato Onion Olive Salad

Ingredients

• 4 large tomatoes, diced
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Dice the tomatoes and thinly slice the red onion. Halve the Kalamata olives and chop the parsley and basil.
2. Combine Ingredients: In a large salad bowl, combine the tomatoes, onion, olives, parsley, basil, and feta cheese.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Toss the Salad: Pour the dressing over the salad and toss gently to combine.
5. Serve: Serve immediately, or chill for 30 minutes to allow the flavors to meld.

11. Taco Salad

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 head of iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup shredded cheddar cheese
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 cup tortilla chips, crushed
• 1 lime, cut into wedges

Instructions

1. Cook the Beef: In a skillet, cook the ground beef over medium heat until browned. Add the taco seasoning mix according to package instructions.
2. Prepare the Salad Base: In a large salad bowl, combine the chopped lettuce, cherry tomatoes, red onion, shredded cheddar cheese, black beans, corn, and diced avocado.
3. Assemble the Salad: Add the cooked ground beef to the salad base and toss to combine.
4. Serve with Toppings: Serve the salad with sour cream, salsa, and crushed tortilla chips on top. Add lime wedges for squeezing over the salad.
5. Optional: You can also serve this salad with a side of guacamole for extra flavor.

12. Internet’s Top-Picked Salad: Avocado Caprese Salad with with a Roast Beef Twist

Ingredients

• 2 ripe avocados, sliced
• 4 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 8 oz thinly sliced roast beef
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Slice the avocados, tomatoes, and fresh mozzarella. Tear the basil leaves if they are large. Thinly slice the roast beef if not pre-sliced.
2. Layer the Salad: On a large platter, arrange the avocado, tomato, mozzarella, and roast beef slices in an alternating pattern.
3. Add the Basil: Scatter the fresh basil leaves over the top of the salad.
4. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
5. Drizzle and Serve: Drizzle the dressing over the salad and serve immediately.

This addition of roast beef adds a hearty and savory element to the classic Avocado Caprese Salad, making it more substantial and perfect for a filling lunch or dinner.

Incorporating these vibrant, nutrient-packed salads into your meals is the perfect way to stay healthy, energized, and completely satisfied. These 12 obsession-worthy salads, like the Mediterranean Tomato Onion Olive Salad, Taco Salad, and my all-time favorite Avocado Caprese Salad with Roast Beef, are packed with bold flavors and textures that suit every craving. Whether you’re whipping up a quick dinner, prepping for a busy week, or just looking for a meal that checks all the boxes—delicious, nutritious, and easy to make—these salads will keep you coming back for more. Feel free to mix and match ingredients to suit your taste and enjoy the endless possibilities of these incredible meals!