I used to think clean eating was all about boring steamed veggies and plain chicken until I discovered the magic of salads.
It’s not just about being healthy, it’s about creating this perfect balance of flavors and textures that hits different every single time.
1. Classic Greek Salad
(Serves 4) ~ Total cost: $15.20
Tastes like a Mediterranean vacation in your mouth, fresh, zesty, with that perfect salty-tangy combo
Ingredients + Cost:
- Romaine lettuce (2 heads) – $3.98
- English cucumber (1 large) – $1.99
- Cherry tomatoes (1 pint) – $3.49
- Kalamata olives (1/2 cup) – $2.29
- Feta cheese (4 oz) – $2.99
- Red onion (1/2 medium) – $0.46
For the dressing:
- Extra virgin olive oil (1/4 cup) – $0.75
- Red wine vinegar (2 tbsp) – $0.25
- Dried oregano (1 tsp) – $0.15
- Salt and pepper to taste
Step-by-step (prep time: 15 mins):
- First things first bestie, wash and chop that romaine into bite-sized pieces
- Cut your cucumber into these adorable little half-moons (like 1/4 inch thick)
- Slice those cherry tomatoes in half – they should literally pop with freshness
- Thinly slice about 1/4 of a red onion into these gorgeous purple half-moons
- For the dressing (this is literally life-changing), whisk together the olive oil, vinegar, oregano, salt, and pepper until it’s totally emulsified
- Toss everything together in your cutest big bowl
- Top with crumbled feta and those gorgeous purple olives
- Pro tip: let it sit for like 5 mins before serving so the flavors can get married
2. Spinach Strawberry Salad
(Serves 4) ~ Total cost: $13.75
Ingredients + Cost:
- Baby spinach (6 cups) – $3.99
- Fresh strawberries (1 lb) – $4.99
- Goat cheese (4 oz) – $3.29
- Pecans (1/2 cup) – $1.99
For the dressing:
- Balsamic vinegar (3 tbsp) – $0.45
- Olive oil (1/4 cup) – $0.75
- Honey (1 tbsp) – $0.29
Step-by-step (prep time: 10 mins):
- Start by washing those gorgeous strawberries and slicing them thicc
- Toast your pecans for literally 5 mins in a dry pan until they’re fragrant (game changer!)
- For the dressing, whisk together balsamic, olive oil, and honey until smooth
- Arrange your spinach in a serving bowl (make it aesthetic, bestie!)
- Layer those strawberry slices on top
- Crumble that goat cheese like you’re sprinkling fairy dust
- Add the toasted pecans
- Drizzle with dressing right before serving
3. Kale Caesar
(Serves 4) ~ Total cost: $16.85
Ingredients + Cost:
- Tuscan kale (2 large bunches) – $5.98
- Sourdough bread (1/2 loaf) – $2.49
- Parmesan cheese (1/2 cup freshly grated) – $3.99
- Garlic (3 cloves) – $0.30
For the dressing:
- Greek yogurt (1/2 cup) – $1.49
- Anchovy paste (1 tsp) – $0.99
- Dijon mustard (1 tbsp) – $0.35
- Lemon juice (1 whole lemon) – $0.69
- Olive oil (1/4 cup) – $0.57
Step-by-step (prep + cook time: 25 mins):
- Strip those kale leaves from the stems and tear into bite-sized pieces
- The secret step: massage your kale with a tiny bit of olive oil and salt for 2-3 mins
- Cut sourdough into 1-inch cubes, toss with olive oil and garlic, bake at 375°F for 12 mins
- Blend all dressing ingredients until smooth
- Toss everything together and let sit for 5 mins before serving for peak flavor fusion
4. Asian Chopped
(Serves 6) ~ Total cost: $18.95
It’s a flavor explosion, crunchy, fresh, with that perfect umami moment.
Ingredients + Cost:
- Napa cabbage (1 head) – $3.99
- Purple cabbage (1/2 head) – $1.99
- Carrots (3 large) – $1.49
- Edamame (1 cup shelled) – $2.99
- Mandarin oranges (1 can) – $1.99
- Green onions (1 bunch) – $0.99
For the dressing:
- Rice vinegar (1/4 cup) – $1.50
- Sesame oil (2 tbsp) – $1.99
- Ginger (2-inch piece) – $0.99
- Soy sauce (3 tbsp) – $0.49
- Honey (1 tbsp) – $0.54
Step-by-step (prep time: 20 mins):
- Shred both cabbages super thin (we’re going for confetti vibes)
- Julienne those carrots or use a peeler for ribbons if you’re feeling fancy
- Grate fresh ginger into your dressing ingredients and whisk until combined
- Toss everything in your biggest bowl
- Pro tip: save the mandarins and green onions for topping
5. Mediterranean Mixed Green
(Serves 4) ~ Total cost: $19.50
This salad is serving fresh coastal feeling on every bite.
Ingredients + Cost:
- Mixed greens (5 oz container) – $3.99
- Chickpeas (1 can) – $1.29
- Artichoke hearts (1 jar) – $4.99
- Roasted red peppers (1 jar) – $3.99
- Red onion (1/2) – $0.49
- Fresh herbs (mint, parsley) – $2.99
For the dressing:
- Lemon juice (2 lemons) – $1.38
- Extra virgin olive oil (1/3 cup) – $0.89
Step-by-step (prep time: 15 mins):
- Drain and rinse those chickpeas until they’re squeaky clean
- Rough chop artichokes and peppers into bite-worthy pieces
- Thinly slice that red onion (soak in cold water for 5 mins if you want to tone down the bite)
- Chop herbs super fine
- Whisk lemon and olive oil with a pinch of salt
- Layer everything on your greens and drizzle with that fresh dressing
6. Quinoa Tabbouleh
(Serves 6) ~ Total cost: $14.75
Ingredients + Cost:
- Quinoa (1 cup dry) – $3.99
- Fresh parsley (2 bunches) – $2.98
- Fresh mint (1 bunch) – $1.99
- Cherry tomatoes (1 pint) – $2.99
- Persian cucumbers (3) – $2.49
Step-by-step (cook + prep time: 30 mins):
- Cook quinoa according to package in vegetable broth for extra flavor
- Let it cool completely (hot tip: spread it on a baking sheet)
- Chop those herbs super fine – we want them almost confetti-like
- Quarter tomatoes and dice cucumbers small
- Mix everything with lemon juice and olive oil
- Let it chill for at least 30 mins before serving for best flavor
7. Wild Rice & Roasted Vegetable
(Serves 6) ~ Total cost: $21.95
Ingredients + Cost:
- Wild rice (1.5 cups) – $4.99
- Butternut squash (1 medium) – $3.99
- Brussels sprouts (1 lb) – $3.99
- Dried cranberries (1/2 cup) – $2.49
- Pecans (1/2 cup) – $3.99
- Sage leaves (fresh) – $2.50
Step-by-step (cook time: 45 mins):
- Cook that wild rice until it’s perfectly tender (about 45 mins)
- Cube squash and halve Brussels sprouts, toss with olive oil and roast at 400°F for 25 mins
- Toast pecans in a dry pan until fragrant
- Crisp up sage leaves in a little olive oil
- Toss everything together while the rice is still slightly warm
- Season with salt and pepper to taste
8. Mediterranean Couscous
(Serves 4) ~ Total cost: $15.99
Ingredients + Cost:
- Pearl couscous (1.5 cups) – $3.99
- Cherry tomatoes (1 pint) – $2.99
- Persian cucumbers (3) – $2.49
- Kalamata olives (1/2 cup) – $2.99
- Feta cheese (4 oz) – $2.99
- Fresh basil – $0.54
Step-by-step (cook time: 20 mins):
- Toast couscous in a dry pan until golden
- Cook in broth until tender (about 8 mins)
- Halve tomatoes and dice cucumbers
- Chop olives and crumble feta
- Tear fresh basil
- Toss everything together with a lemon vinaigrette while couscous is still warm
9. Farro & Apple
(Serves 4) ~ Total cost: $17.50
This salad is literally fall in a bowl but make it bougie!
Ingredients + Cost:
- Farro (1.5 cups) – $4.99
- Honeycrisp apple (2 large) – $3.99
- Walnuts (1/2 cup) – $3.99
- Dried cranberries (1/3 cup) – $1.99
- Arugula (5 oz) – $2.54
Step-by-step (cook time: 30 mins):
- Cook farro until chewy-tender (about 25-30 mins)
- Toast walnuts until fragrant
- Dice apples right before serving
- Make a maple vinaigrette with olive oil
- Toss everything together with arugula
- Season with flaky salt
10. Ancient Grain Bowl
(Serves 4) ~ Total cost: $22.99
This bowl is nutrition goals but make it Instagram-worthy.
Ingredients + Cost:
- Quinoa (1 cup) – $3.99
- Brown rice (1 cup) – $2.99
- Sweet potato (2 medium) – $3.99
- Lacinato kale (1 bunch) – $2.99
- Avocado (2) – $4.99
- Pepitas (1/4 cup) – $1.99
- Microgreens – $2.05
Step-by-step (cook time: 40 mins):
- Cook grains separately according to package
- Cube and roast sweet potatoes at 400°F for 25 mins
- Massage kale with olive oil and salt
- Make a quick tahini dressing with lemon and garlic
- Layer in bowls: grains, kale, sweet potato
- Top with avocado, pepitas, and microgreens
11. Southwest Chicken
(Serves 4) ~ Total cost: $23.50
Ingredients + Cost:
- Chicken breast (1.5 lbs) – $7.99
- Black beans (1 can) – $1.29
- Fresh corn (2 ears) – $1.98
- Avocado (2 medium) – $4.99
- Mixed greens (5 oz) – $3.99
- Red onion (1 small) – $0.49
- Fresh cilantro (1 bunch) – $0.99
For the dressing:
- Lime juice (2 limes) – $0.99
- Greek yogurt (1/2 cup) – $0.79
Step-by-step (cook time: 35 mins):
- Season chicken with chili powder, cumin, garlic powder, salt
- Grill chicken until internal temp hits 165°F (about 6-7 mins per side)
- Grill corn until charred, then slice off kernels
- Rinse and drain those beans
- Dice avocado and thinly slice red onion
- Blend dressing ingredients with cilantro, lime zest, splash of olive oil
- Layer everything over greens and drizzle with that divine dressing
12. Niçoise
(Serves 4) ~ Total cost: $24.75
Serving French girl summer all year with this sophisticated moment.
Ingredients + Cost:
- Sushi-grade tuna (1 lb) – $12.99
- Baby potatoes (1 lb) – $2.99
- Haricots verts (12 oz) – $3.99
- Eggs (4 large) – $1.29
- Niçoise olives (1/2 cup) – $2.99
- Cherry tomatoes (1 pint) – $2.99
Step-by-step (cook time: 40 mins):
- Boil potatoes until fork-tender (about 15 mins), then slice
- Blanch green beans for 3 mins, ice bath immediately
- Make perfect 7-minute eggs, then halve
- Sear tuna 1-2 mins each side, slice against grain
- Whisk up classic Dijon vinaigrette
- Arrange everything on a platter giving that French bistro aesthetic
- Season with flaky salt and fresh cracked pepper
13. Lentil & Roasted Beet
(Serves 6) ~ Total cost: $19.99
This salad’s color story is everything – literally eating the rainbow but make it luxe!
Ingredients + Cost:
- French lentils (2 cups dry) – $3.99
- Red and golden beets (6 medium) – $5.99
- Goat cheese (4 oz) – $3.99
- Walnuts (1 cup) – $4.99
- Fresh thyme – $1.99
Step-by-step (cook time: 1 hour):
- Wrap beets individually in foil, roast at 400°F for 45-60 mins
- Meanwhile, cook lentils with bay leaf until tender (20-25 mins)
- Toast walnuts until fragrant
- Peel beets (pro tip: use gloves bestie!)
- Cut beets into wedges
- Make sherry vinaigrette with fresh thyme
- Layer lentils, beets, cheese, nuts
14. Chickpea Mediterranean
(Serves 4) ~ Total cost: $16.99
Ingredients + Cost:
- Chickpeas (2 cans) – $2.58
- Persian cucumbers (4) – $2.99
- Cherry tomatoes (2 pints) – $5.98
- Red onion (1 medium) – $0.49
- Fresh parsley and mint – $2.99
- Za’atar seasoning – $1.99
Step-by-step (prep time: 20 mins):
- Drain and rinse chickpeas, pat dry
- Quarter those tomatoes
- Dice cucumbers into cute little chunks
- Finely dice red onion
- Rough chop herbs
- Mix sumac-forward vinaigrette
- Toss everything together and let chill for 30 mins
- Sprinkle with za’atar before serving
15. Asian Tofu
(Serves 4) ~ Total cost: $20.50
This is not your basic tofu moment – it’s literally umami heaven!
Ingredients + Cost:
- Extra firm tofu (2 blocks) – $5.98
- Edamame (2 cups shelled) – $3.99
- Purple cabbage (1/2 head) – $1.99
- Carrots (3 large) – $1.49
- Green onions (1 bunch) – $0.99
- Crispy shallots – $3.99
- Fresh mint and cilantro – $1.99
Step-by-step (cook time: 40 mins):
- Press tofu for 20 mins (wrap in paper towels between two plates)
- Cube tofu, toss with cornstarch
- Pan-fry until golden crispy (about 10 mins)
- Steam edamame for 5 mins
- Shred cabbage super thin
- Make that killer sesame ginger dressing
- Assemble in layers and top with herbs and shallots
16. Roasted Root Vegetable
(Serves 6) ~ Total cost: $18.99
Ingredients + Cost:
- Rainbow carrots (2 bunches) – $4.99
- Parsnips (1 lb) – $3.99
- Golden beets (3 medium) – $4.99
- Fresh thyme (1 bunch) – $1.99
- Honey (local if you can) – $1.99
- Arugula (5 oz) – $2.99
Step-by-step (cook time: 45 mins):
- Peel and cut all roots into 1-inch pieces (keep sizes consistent bestie!)
- Toss with olive oil, fresh thyme, salt, pepper
- Roast at 425°F for 35-40 mins, stirring halfway
- Drizzle with honey last 5 mins
- Make a champagne vinaigrette
- Serve over spicy arugula while still warm
- Top with fresh thyme leaves and flaky salt
17. Broccoli Slaw
(Serves 6) ~ Total cost: $14.7
Ingredients + Cost:
- Broccoli stems (2 heads) – $3.99
- Broccoli florets – included above
- Carrots (4 large) – $1.99
- Sunflower seeds (1/2 cup) – $2.99
- Golden raisins (1/2 cup) – $2.99
- Red onion (1 small) – $0.49
- Greek yogurt (1 cup) – $2.29
Step-by-step (prep time: 25 mins):
- Shred broccoli stems using food processor
- Cut florets into tiny pieces
- Shred carrots
- Soak red onion in cold water for 10 mins
- Mix yogurt dressing with apple cider vinegar
- Toast sunflower seeds until golden
- Toss everything together and chill 1 hour
18. Cucumber Tomato
(Serves 4) ~ Total cost: $12.99
The most refreshing summer moment you’ll ever taste.
Ingredients + Cost:
- Persian cucumbers (6) – $3.99
- Heirloom tomatoes (3 large) – $4.99
- Fresh dill (1 bunch) – $1.99
- Red onion (1/2) – $0.49
- White wine vinegar – $1.99
Step-by-step (prep time: 15 mins):
- Slice cucumbers into half-moons
- Cut tomatoes into chunky wedges
- Thinly slice red onion
- Rough chop fresh dill
- Mix vinegar with olive oil and a pinch of sugar
- Season generously with salt and pepper
- Let marinate 15 mins before serving
19. Rainbow Slaw
(Serves 8) ~ Total cost: $16.50
This slaw is serving serious color therapy but make it delicious
Ingredients + Cost:
- Red cabbage (1 head) – $2.99
- Green cabbage (1 head) – $2.99
- Rainbow carrots (1 bunch) – $2.99
- Bell peppers (3 different colors) – $4.99
- Green apple (2) – $1.99
- Fresh chives – $0.99
Step-by-step (prep time: 30 mins):
- Shred both cabbages super thin
- Julienne those carrots and peppers
- Cut apple into matchsticks last to prevent browning
- Make apple cider vinaigrette with honey
- Toss everything together
- Season with celery salt
- Let sit 30 mins before serving
20. Grilled Vegetable
(Serves 6) ~ Total cost: $21.99
Ingredients + Cost:
- Zucchini (3 medium) – $2.99
- Japanese eggplant (2) – $3.99
- Bell peppers (4 assorted) – $5.99
- Asparagus (1 bunch) – $3.99
- Red onion (2 medium) – $0.99
- Fresh basil – $2.99
- Aged balsamic – $3.99
Step-by-step (cook time: 35 mins):
- Slice zucchini and eggplant lengthwise
- Cut peppers into wide strips
- Trim asparagus ends
- Cut onions into thick rounds
- Brush everything with olive oil, season
- Grill each veggie until perfect char marks appear
- Arrange on platter
- Drizzle with good balsamic
- Tear fresh basil over top
- Finish with flaky salt
21. Keto Cobb
(Serves 4) ~ Total cost: $28.9
Ingredients + Cost:
- Romaine hearts (2) – $3.99
- Uncured bacon (8 oz) – $5.99
- Rotisserie chicken (1) – $7.99
- Avocados (2 ripe) – $4.99
- Blue cheese (4 oz) – $3.99
- Hard-boiled eggs (4) – $1.49
- Cherry tomatoes (1 pint) – $2.99
Step-by-step (prep time: 25 mins):
- Crisp up that bacon until perfect
- Chop romaine into bite-sized pieces
- Slice chicken into chunks
- Cut avocado into cubes
- Halve those eggs
- Quarter tomatoes
- Make keto ranch with mayo, sour cream, herbs
- Arrange in aesthetic rows
- Serve dressing on the side to keep everything crisp
22. Vegan Power Bowl
(Serves 4) ~ Total cost: $19.99
Ingredients + Cost:
- Quinoa (1.5 cups) – $3.99
- Chickpeas (2 cans) – $2.58
- Sweet potato (2 large) – $3.99
- Lacinato kale (2 bunches) – $4.99
- Avocado (2) – $4.99
- Tahini – $3.99
Step-by-step (cook time: 45 mins):
- Season chickpeas with smoked paprika, roast at 400°F for 25 mins
- Cube and roast sweet potatoes with cumin
- Cook quinoa in veggie broth
- De-stem and massage kale
- Blend tahini dressing with lemon and garlic
- Layer bowls: quinoa, kale, roasted veggies
- Top with avo and crispy chickpeas
23. Raw Pad Thai
(Serves 4) ~ Total cost: $22.50
This no-cook moment is about to be your summer
Ingredients + Cost:
- Zucchini (4 large) – $5.99
- Carrots (4 large) – $1.99
- Red bell pepper (2) – $3.99
- Purple cabbage (1/2 head) – $1.99
- Green onions (1 bunch) – $0.99
- Raw almonds (1 cup) – $4.99
- Fresh cilantro and mint – $2.99
Step-by-step (prep time: 30 mins):
- Spiralize zucchini into noodles
- Make carrot ribbons with peeler
- Julienne bell peppers super thin
- Shred that cabbage
- Blend almond butter sauce with lime and ginger
- Chop almonds for crunch
- Toss everything just before serving
24. Low-Carb Mediterranean
(Serves 4) ~ Total cost: $24.99
This bowl is serving coastal goddess energy without the carb situation
Ingredients + Cost:
- Cauliflower rice (2 heads) – $5.98
- Kalamata olives (1 cup) – $3.99
- Feta cheese (6 oz) – $4.99
- English cucumber (2) – $3.99
- Cherry tomatoes (2 pints) – $5.99
- Red onion (1) – $0.49
Step-by-step (cook time: 20 mins):
- Rice that cauliflower in food processor
- Sauté cauli rice with herbs until tender
- Dice cucumber into tiny cubes
- Halve tomatoes
- Slice onion super thin
- Make lemon-oregano dressing
- Layer everything while cauli rice is warm
- Top with extra feta because why not
25. Paleo Harvest
(Serves 4) ~ Total cost: $26.50
Fall flavors but make it cave-person chic!
Ingredients + Cost:
- Mixed greens (8 oz) – $4.99
- Turkey breast (1 lb) – $8.99
- Honeycrisp apples (2) – $3.99
- Pecans (1 cup) – $4.99
- Roasted butternut squash (1) – $3.99
- Fresh sage – $1.99
Step-by-step (cook time: 40 mins):
- Season turkey with herbs, roast until 165°F
- Cut squash into cubes, roast with sage
- Toast pecans with cinnamon
- Slice apples thin
- Make maple mustard vinaigrette (use date syrup to keep it paleo)
- Arrange greens, top with warm ingredients
- Add apples last to prevent browning
Conclusion
Bestie, at the end of the day, salads are like that reliable friend who always shows up – whether you’re having a hot girl summer moment or need some cozy comfort vibes. They’re literally the most versatile food ever, and that’s facts! From quick desk lunches to fancy dinner party moments, they never disappoint.
