4 Delicious lunch-worthy salad ideas

Salads are a lunch staple, but they can be boring. Spruce up your greens while keeping things healthy with these four delicious salad ideas.

Salads are perfect for lunch, but let’s be honest: they can easily get boring. Rather than snacking on a plateful of lettuce, get creative and make those greens mouth watering with one of these four easy recipes. Try experimenting with an assortment of ingredients and textures to create a variety of different flavor profiles that will keep you satisfied and interested in eating big green salads regularly.

Roasted red pepper feta and organic greens salad recipe

Yield 2 salads

Ingredients:

• 2 cups mixed organic greens
• 1 cup quinoa, cooked
• 1/2 cup roasted red peppers, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons raisins
• 2 tablespoons pine nuts
• 1/4 cup favorite salad dressing
• Croutons (optional)

Directions:

1. Place the mixed greens in a large bowl.
2. Top the greens with the cooked quinoa and the remaining ingredients.
3. Toss the salad well, divide it between salad plates or bowls and serve it immediately.

Tip: Try pairing this salad with a balsamic or Italian dressing.

Spicy vegetarian chopped salad recipe

Yield 2 salads

Ingredients:

• 2 cups romaine lettuce, chopped
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 cup sugar snap peas, chopped
• 1/2 small cucumber, diced
• 1/4 cup colby jack cheese, diced
• 1/4 cup corn salsa (optional)

Directions:

1. Place the chopped romaine lettuce in a large bowl.
2. Add the remaining ingredients to the greens and toss the salad well.
3. Divide the salad between salad plates or bowls and serve it immediately.

Tip: Try pairing this salad with a lime vinaigrette or a spicy jalapeno ranch dressing.

Fresh cherry almond quinoa salad recipe

Yield 2 salads

Ingredients:

• 2 cups organic baby greens
• 1 cup quinoa, cooked
• 1/2 cup fresh cherries, pitted
• 1/4 cup feta cheese, crumbled
• 1/4 cup red onion, sliced
• 2 tablespoons almonds, slivered

Directions:

1. Place the organic baby greens in a large bowl.
2. Top the greens with the cooked quinoa, fresh cherries, feta, red onion and almonds.
3. Divide the salad between salad plates or bowls and serve it immediately.

Tip: Try pairing this salad with a honey or fig balsamic dressing.

Looking for one more healthy salad to add to your lunch rotation? Try this one from StarKist: 

Broccoli, tuna and tomato salad

Ingredients:

• 1 can (5 ounces) StarKist® Solid White Tuna in Water, drained
• 2 cups broccoli florets
• 1/4 cup red onion, chopped
• 1 cup cherry tomatoes, halved

Dressing:

• 2 teaspoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sugar
• 1/4 teaspoon dried basil
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Cook the broccoli in boiling water for 3 minutes.
2. Drain it and immediately place it in ice-cold water to cool.
3. Toss the broccoli, onions and tomatoes in a large bowl.
4. In a small glass bowl or measuring cup, combine the ingredients for the dressing and whisk them together until they are combined.
5. Pour the dressing over the broccoli and tomato mixture and mix the salad well. (At this point, you can refrigerate the salad until it’s ready to serve.)
6. Right before serving, add the tuna and toss the salad to combine the ingredients.

More salad recipes

Farro fruit and cheese salad
Warm balsamic pasta salad
Creamy lemon-infused pasta salad