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30 Minutes or Less

Fresh Avocado Salad (ready in 5 minutes!)

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overhead image of avocado salad in a bowl with lemon on the side

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!

super close-up image of avocado salad

What You’ll Need To Make Avocado Salad

Avocados – Duh! The main ingredient, the stars of this show, are two perfectly ripe large avocados. How can you tell when an avocado is ripe? Give it a gentle squeeze, and if the skin feels firm but gives a little, then your avocado’s ripe and ready to use in this salad! However, if your avocado feels especially hard and doesn’t give at all when squeezed, then it’s not ripe and should be left at room temperature overnight to ripen.

Lemon Juice – A squeeze of fresh lemon juice gives this salad a nice touch of acidity and brightness! The lemon juice also helps to preserve the freshness of the vegetables in this dish. Though if you don’t have any lemon juice, a touch of apple cider vinegar will work too.

Fresh Herbs – Use any kind of fresh herb you’d like! I used fresh basil and OMG it was delicious. But I’ve also made this plant-based meal with fresh cilantro and fresh parsley, both of which were just as tasty.

Salt – I swear by lightly salting avocado, no matter what dish it’s in. A tiny pinch of salt brings out the rich, creamy, almost buttery taste in avocado. And if you don’t already have some, I highly recommend investing in some flaky sea salt. For this salad recipe, wait until the very end to add the salt. Salt, while enhancing flavor, will also turn the avocado brown. Therefore, to keep your avocado salad looking as bright and fresh as possible, salt the salad right before serving!

avocado salad in a bowl with serving utensils.

Tips and Tricks

  • If you’d like to prep this recipe ahead of time, then prep all ingredients except the avocado. Once avocado is removed from its skin and exposed to air, it’ll brown pretty quickly. This browning doesn’t mean the avocado’s gone bad, and won’t at all affect the taste, though it simply won’t look as pretty. Therefore, chop and prep all other herbs and veggies, then toss in the avocado and salt right before serving to keep it looking vibrant and fresh!
  • Enjoy this avocado salad as-is, or add in your favorite plant-based protein for a heartier meal. A can of drained beans, a cup of lentils, or some crispy cubed tofu would all go perfectly in this salad! Though if not vegan, feel free to serve this salad as a side dish to roast chicken, pan-seared salmon, or really any main course.
  • Store leftover avocado salad in an airtight container. Though before securing the lid, press a piece of plastic wrap over the veggies so that it comes into contact with the top of the salad. This’ll help prevent the avocado from turning brown, and lock in freshness for up to three days!
overhead image of avocado salad in a bowl with lemon on the side

This Avocado Salad Is…

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Fresh Avocado Salad (ready in 5 minutes!)

This avocado salad is BURSTING with fresh herbs and vegetables! Perfectly ripe avocado, juicy tomatoes, crisp cucumber, and tangy red onion tossed in fresh lemon juice and olive oil. This super quick and easy salad recipe comes together in one bowl, and in under 5 minutes!
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 2 large avocados, diced
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 English cucumber, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup fresh chopped herbs, such as cilantro, parsley, and/or basil
  • big pinch of salt
  • fresh cracked black pepper, to taste

Instructions

  • Add all ingredients except salt and black pepper to a large bowl and toss to combine.
  • Just before serving, sprinkle in salt and black pepper, then eat immediately.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Steak Salad with Cilantro Lime Vinaigrette

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close-up image of dressing being poured over steak salad

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

What You’ll Need To Make This Steak Salad Recipe

Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

cilantro lime dressing being poured over steak salad.

Tips and Tricks

  • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
  • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
  • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
close-up image of steak salad.

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

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Steak Salad with Cilantro Lime Vinaigrette

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.
Print Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

For the steak:

  • 1 pound flank steak
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil, or any high-heat oil

For the salad:

  • 6 cups mixed salad greens
  • 1 ear sweet corn, sliced off the cob
  • 1 cup grape tomatoes, halved
  • 1 avocado, sliced
  • 1/2 English cucumber, chopped
  • 1/2 red onion, thinly sliced
  • small handful fresh cilantro, chopped

For the cilantro-lime vinaigrette:

  • 1 cup fresh cilantro leaves
  • 1/2 cup olive oil
  • 2 limes, juiced
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt

Instructions

  • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
  • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
  • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Fresh and Delicious Niçoise Salad

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close-up image of nicoise salad in a bowl

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

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Fresh and Delicious Niçoise Salad

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

For the dressing:

  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh thyme, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil

For the salad:

  • 1 pound baby potatoes, sliced in half
  • 8 ounces green beans, trimmed
  • 1 head Boston lettuce or butter lettuce, chopped
  • 2 (5-ounce) cans tuna, drained (see Notes)
  • 4 eggs, boiled
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 5-6 radishes, ends trimmed and cut in half
  • 1/4 cup mixed olives
  • 2 tablespoons capers

Instructions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    5-Minute Antipasto Salad

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    antipasto salad in a bowl with red wine on the side

    This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

    close-up overhead image of antipasto salad on a plate with tomatoes on the side

    What You’ll Need To Make Antipasto Salad

    Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

    Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

    Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

    Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

    fork and spoon lifting antipasto salad out of a bowl

    Tips and Tricks

    • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
    • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
    • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
    close-up image of antipasto salad

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

    Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

    5 from 1 vote

    5-Minute Antipasto Salad

    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 3 cups romaine lettuce, chopped
    • 12 ounces jarred artichoke hearts, quartered
    • 1 cup mixed olives, halved
    • 1 pint cherry tomatoes, halved
    • 1/2 pound salami, thinly sliced
    • 1/2 cup pepperoncini, drained and sliced
    • 4 ounces sliced pepperoni
    • 1/4 cup jarred roasted red peppers, chopped
    • 1/4 red onion, thinly sliced
    • 8 ounces fresh mini mozzarella balls, optional

    For the dressing:

    • 1/4 cup olive oil
    • 1 tablespoon red wine or white wine vinegar
    • 1 teaspoon Italian seasoning

    Instructions

    • Add all salad ingredients to a large bowl or serving platter.
    • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Maple Dijon Salmon Salad

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    overhead image of maple dijon salmon salad in a bowl.

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!

    close-up overhead image of maple dijon salmon salad on a plate with a fork

    What You’ll Need To Make This Maple Dijon Salmon Salad

    Dijon Mustard – We do NOT use this ingredient sparingly in our maple dijon dressing! An entire 1/4 cup gives this entire meal tons of tangy, delicious flavor. In case you’re not familiar with this French ingredient, dijon mustard is creamier, spicier, and has less vinegar than yellow mustard. It’s a favorite in my home, for everything from sandwiches to salad dressings. It’s among one of the healthiest condiments you can use, with no added-sugar or preservatives!

    Maple Syrup – A touch of maple syrup is necessary to balance out the intensely savory flavors in this salmon salad recipe. And if you don’t have any maple syrup on-hand, you can use an equal amount of honey instead.

    Salmon Fillets – Feel free to use any variety of salmon fillets you’d like! Sockeye salmon and atlantic salmon are the two most common types, and are only slightly different from each other. Sockeye salmon is a bit more lean, and has a stronger fish flavor, while atlantic salmon is fattier, with a more mild flavor. I personally love atlantic salmon for it’s ultra-soft, buttery, and flaky qualities. Though again, you can use any type of salmon fillets you’d like for this lunch or dinner recipe!

    Green Apple – I know, not all of us are fans of fruit in our salads. However, green apple is much more tart than sweet in this salmon salad. Also, remember we have a bit of sweetness in our dressing – so the little bit of natural sweetness from a thinly sliced green apple works to compliment that. If you don’t have any green apples, you can easily leave them out or use a red apple in its place.

    Pecans or Walnuts – I have just one rule when it comes to salads, they all must include a crunchy component. A little bit of crunch goes a long way in rounding out the textures in this dish. Roughly chopped pecans and/or walnuts are a healthy alternative to standard croutons. Loaded with vitamins, minerals, and plenty of healthy fats!

    maple dijon dressing being poured over salmon salad.

    Tips and Tricks

    • Feel free to add or remove any salad ingredients you’d like! Not a fan of nuts? Simple leave them out. Prefer a certain type of lettuce? Then definitely use it! This super simple salad recipe is incredibly easy to customize.
    • For anyone who cooks meat or fish regularly, I highly recommend investing in a kitchen thermometer. This is the thermometer I use on pretty much a daily basis. It’s the easiest way to ensure perfectly cooked salmon every time!
    • This salmon salad can be enjoyed hot or cold! Salmon’s one of those things that tastes delicious at just about any temperature. I often double this recipe for easy grab-and-go lunches all week long – no need to reheat!
    Maple dijon salmon salad on a serving platter.

    Adjust This Recipe To Your Dietary Needs

    Make it Sugar-Free: For an entirely sugar-free recipe, use Lankanto Maple Flavored Syrup in place of the maple syrup.

    Make it Nut-Free: Simply replace the nuts with sunflower seeds to make this a nut-free lunch or dinner recipe.

    5 from 1 vote

    Maple Dijon Salmon Salad

    Buttery, flaky salmon atop a simply dressed maple dijon salad! This quick and easy recipe yields perfectly seasoned, and cooked salmon every time. A complete meal, loaded with fresh veggies, then finished off with a tangy maple dijon dressing, ready in under 20 minutes!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 4 servings

    Ingredients

    For the dressing:

    • 1/4 cup olive oil
    • 1/4 cup Dijon mustard
    • 3 tablespoons maple syrup
    • juice from 1 lemon, see Notes
    • 3 garlic cloves, minced
    • 1 teaspoon salt

    For the salmon:

    • 4 salmon fillets, boneless
    • salt and black pepper, to taste

    For the salad:

    • 4 cups lettuce, see Notes
    • 1 cucumber, sliced
    • 1/2 red onion, thinly sliced
    • 1 green apple, thinly sliced
    • 1/2 cup pecans or walnuts, roughly chopped

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • Whisk together all dressing ingredients in a small bowl.
    • Place salmon fillets on a baking sheet and pat dry with a paper towel. Season filets with salt and black pepper, then drizzle half the maple Dijon dressing evenly over top of the salmon.
    • Bake salmon for 10-12 minutes, or until a thermometer inserted into thickest end of the salmon read 125° Fahrenheit.
    • While salmon cooks, place all salad ingredients in a large bowl and toss to combine. Once salmon is done, divide salad between four plates, top each plate with a salmon filet and serve with remaining dressing.

    Notes

  • Lemon Juice: If you don’t have any fresh lemons, you can use 1 tablespoon of apple cider vinegar or white wine vinegar in place of the lemon juice in this recipe.
  • Lettuce: Use any type of lettuce you like, I used mesclun!

    • Nutrition

    Calories: 300kcal

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