Chickpea Salad: Combine chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives with a lemon-herb vinaigrette for a flavorful and protein-packed salad.
Caesar Salad: Toss grilled chicken breast slices with romaine lettuce, cherry tomatoes, cucumber, and whole grain croutons. Drizzle with a light Caesar dressing made with Greek yogurt for a healthier twist.
Avocado Salad: Mix cooked quinoa with diced avocado, black beans, corn kernels, cherry tomatoes, and cilantro. Dress with a lime-cumin vinaigrette for a refreshing and filling salad.
Tofu Salad: Marinate cubed tofu in a soy-ginger marinade, then pan-sear until golden brown. Toss the tofu with mixed greens, shredded carrots, sliced bell peppers.
Greek Salad with Grilled Shrimp: Combine grilled shrimp with romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
Spinach and Strawberry Salad: Toss baby spinach with sliced strawberries, goat cheese crumbles, sliced almonds, and thinly sliced red onion.
Bean Salad: Mix canned tuna with white beans, diced red onion, cherry tomatoes, chopped parsley, and a squeeze of lemon juice. Serve over mixed greens or arugula for a protein-rich salad.
Kale and Brussels Sprouts Salad: Massage shredded kale and thinly sliced Brussels sprouts with lemon juice and olive oil to soften. Add sliced apples, dried cranberries.
Caprese Salad: Arrange sliced tomatoes, fresh mozzarella cheese, and basil leaves on a plate. Drizzle with balsamic glaze and a sprinkle of sea salt for a simple yet elegant salad.
Southwest Black Bean Salad: Combine black beans, corn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.