Salad is one of those dishes that can be eaten as a meal or on the side of a meal. But, many of us may choose to skip our salad due to the lack of inspiration and flavor. Not anymore! Here are some impressively flavorful salad recipes that will knock your socks off!
Za’atar Zoodle Salad
- 4 ½ cups zucchini noodles
- 2 cups cherry tomatoes, halved
- 1 large carrot, cut into thin ribbons
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon za’atar seasoning
- 1 teaspoon salt, or more to taste
- 1 tablespoon finely grated Parmesan cheese, or more to taste
- Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za’atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.
This is a deliciously flavorful salad that can be easily be made into a meal with the addition of grilled jumbo shrimp!
Quinoa, beet, and arugula salad
- ½ pound beets, peeled and sliced
- 1 cup red quinoa
- 2 cups of water
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 ½ teaspoon white sugar
- 1 clove garlic, crushed
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green onions, sliced
- 3 ounces arugula, chopped
- 5 ounces goat cheese, crumbled
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover the pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups of water and a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooked quinoa mixture. Toss lightly before serving.
I love quinoa! It’s such a powerful food that is delicious and good for you! This salad takes a diverse ingredient like quinoa and punches it up with beets, arugula and so much more! Unlike the previous salad, this one can be made into a hearty meal with the addition of toasted walnuts.
Grilled Potato Salad
- 2 pounds red potatoes
- 2 tablespoons extra-virgin olive oil
- ½ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 clove garlic, chopped
- ½ teaspoon white sugar
- 6 slices cooked bacon, chopped
- 4 eaches green onions, chopped
- 2 tablespoons minced fresh parsley
- Preheat the grill for medium heat and lightly oil the grate.
- Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
- Cook on a preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
- Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
Grilled potatoes add the next level of flavor to this salad recipe. Pair these smoky pieces of grilled potatoes with baby leaf spinach, green onions, and a blend of seasonings and herbs to give yourself a perfect summer side dish. This salad can be made into a meal with the addition of pulled rotisserie chicken!