Healthy and Tasty Salad Recipes

Arthur BovinoArthur BovinoIf you're looking to eat better and make more creative salads, then this is definitely the time to do it. With so many options to choose from, you can easily pull together tasty and filling salads with just a few fresh ingredients. If you're looking to keep the salads vegetarian, adding ingredients like pine nuts or beans is an easy way to bulk up on protein. But these dishes also work well alongside grilled meats or fish for your next barbecue.

Grilled Shrimp and Fiddlehead Salad Recipe

You want spring? You want hope? You want optimism? You want a salad? I do. Ramps, fiddleheads, asparagus - gimme spring. Gimme warm weather. Gimme grilling. Gimme spring now and give it to me all at once. No? Too bad, I'm taking it. That's what this salad does, wrenches spring and warm-weather cooking from winter's cold, dead hands.

Related: 10 Easy Salad Recipes Worthy of a Meal


1 pound fiddleheads
½ pound spring peas, washed and halved
½ container cherry tomatoes, halved
1 can black olives, halved
½ pound jumbo wild shrimp
Olive oil
Smoked paprika
Salt and pepper
1 bunch asparagus, trimmed
½ cup prosecco
1 shallot, minced
Juice of 1 lemon

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Get a pot of water boiling, fire up the grill, and get an ice water bath ready. When the water is boiling, add the salt and blanch the fiddleheads - for about a minute, maybe a touch less if you've got really nice fresh fiddleheads (and that's what you're supposed to be using).

Related: Easy and Fun Summer Salads

In a bowl, add the spring peas (we're going to keep these raw for crunch and sweetness), the cherry tomatoes and olives. Toss. Toss the shrimp in olive oil with smoked paprika, salt, and pepper. Toss asparagus in olive oil with salt and pepper. Throw the shrimp and asparagus on grill. Cook the shrimp for about 2 minutes each side (depending on how big they are) and the asparagus about 3 minutes before turning and leaving them on for another 3 minutes. Remove and cut the asparagus to about the same size as the spring peas and fiddleheads. Mix.

To make the dressing, mix the prosecco with equal parts olive oil, add the minced shallot, lemon juice, salt, pepper. Add the tomatoes, peas, and olives, and then top with the shrimp, asparagus, and fiddleheads, keep it all away from your girlfriend's mischievous cat, take a sip of that Sinskey rosé, and dig into spring.

Recipe Details

Total Time: Half-hour

Israeli Couscous Salad with Olives and Ricotta Salata

This refreshing salad pairs beautifully alongside grilled meats, fish, and vegetables. Make sure to sauté the couscous for a few minutes before boiling to bring out its rich, toasted flavor. This salad can be served warm, chilled, or at room temperature, which makes it a great option when entertaining

Click Here to see the Israeli Couscous Salad with Olives and Ricotta Salata Recipe

Spring Pea Salad with Mint and Lemon

This recipe is everything a spring salad should be: easy, fresh, and light. The raw peas are naturally sweet and have a little bite, which gives the salad a nice texture. It's a great side dish to pair with grilled pork tenderloin or hamsteak.

Click Here to see the Spring Pea Salad with Mint and Lemon Recipe

-Yasmin Fahr, The Daily Meal

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