These low-calorie salads are a perfect option for a light and fresh dinner tonight.
Adding Worcestershire sauce and the steak drippings to the dressing gives it even more umami.
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
Photo: Jason Donnelly
We love the unique combination of blueberries, edamame, and goat cheese.
Baked tofu or shrimp can be used instead of the chicken.
Since the grill is already fired up, we throw on some bread for homemade croutons.
Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
For pretty snap pea slices, cut them into long, thin strips.
And when roasted, all that sweetness is intensified.
This jewel-toned take on caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio.
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Toasted breadcrumbs sprinkled over the top add crunch.
Technically a tuber rather than a root, sweet potatoes are a member of the morning glory family.
A drizzle of Creole mustard dressing gives this composed salad zing.
Melon balls are so adorable but making them leaves some fruit behindwhir up those leftovers into a smoothie.
Caesar Salad with Grilled Steak
Traditional Caesar salad dressing uses egg yolk to make it creamy.
Here we use mayo instead for the same rich results without the raw egg.
Lump crabmeat is a good substitute.
Scallop Salad
This scallop salad is inspired by the French salad frisee with lardons.
Crispy, salty pancetta and fried capers complement the buttery sweet flavor of seared scallops.
Charlotte & Johnny Autry
Softly wilted sturdy greens like frisee or escarole add texture and flavor to this healthy dinner salad.
Shrimp & Avocado Salad
Peppery fresh radishes complement sweet shrimp and creamy avocado in this quick salad.
Enjoy this healthy salad as a quick light dinner or for lunch.
Charlotte and Johnny Autry
Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious.
you’re free to also make the sweet potatoes and dressing ahead.
We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Ali Redmond
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Jacob Fox
Try mixing it up with different seasonal vegetables.
If you might’t find dried figs, try swapping in dried apricots.
The extra dressing is delicious served with grilled vegetables.
Leigh Beisch
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb.
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
Leigh Beisch
The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs.
Buttermilk and a dash of rice vinegar add tang.
Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Serve over greens or make it into a sandwich for a healthy lunch.
Enjoy for lunch or dinner.
Jason Donnelly
Joy Howard
Eric Wolfinger
Victor Protasio
Jennifer Causey
Jason Donnelly
Carolyn A. Hodges, R.D.
Jennifer Causey
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
