Top 20 Healthy Vegetarian Salad Recipes

Reviewed By Registered Dietitian Nutritionist Nathan Diaz, MS, RDN, LD
by Charushila Biswas
ISSA Certified Specialist in Fitness & Nutrition

Are you looking for healthy and tasty vegetarian salads? Want to create colorful, meat-free salads that aid weight loss, reduce cholesterol, lower blood pressure, improve bowel movement, and reduce hair and skin problems (1), (2), (3), (4)? Here are 20 yummy vegetarian salads that are easy to make and pocket-friendly. Scroll down!

Top 20 Easy Vegetarian Salad Recipes That Are Delicious!

1. Healthy Vegetarian Greek Salad

Image: iStock

Serves: 2;Prep Time: 15 min; Cooking Time: 3 min; Total Time: 18 min

Ingredients
  • 1 medium tomato, sliced
  • 1 cup halved cherry tomatoes
  • ½ cup finely sliced onions
  • 1 cup thick slices of cucumber
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint leaves
  • 2 tablespoons sliced black olives
  • 3 tablespoon extra virgin olive oil
  • 200 g feta cheese block
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Toss all the ingredients, except feta cheese and oregano, in a bowl.
  2. Put the feta cheese block on top.
  3. Sprinkle some oregano on top.
  4. Drizzle a bit of olive oil on top, and it’s ready!

2. Vegetarian Broccoli Tofu Salad

Vegetarian Broccoli Tofu Salad

Shutterstock

Serves: 2; Prep Time: 15 min; Cooking Time: 3 min; Total Time: 18 min

Ingredients
  • 1 ½ cups broccoli florets
  • ½ cup tofu cubes
  • 1 carrot, sliced
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Mix balsamic vinegar, white wine vinegar, salt, two tablespoons of olive oil, and pepper in a bowl.
  2. Boil a pot of water and add the broccoli florets. Cook for two minutes.
  3. Place the broccoli florets in a bowl of cold water. Take them out after 10 seconds.
  4. Heat a nonstick pan, add two tablespoons of olive oil, and cook the tofu cubes for 3-4 minutes.
  5. Toss the tofu, broccoli, and carrot slices in a large bowl.
  6. Drizzle the salad dressing and enjoy!

3. Vegetarian Kale Salad For Weight Loss

Serves: 2; Prep Time: 20 min; Cooking Time: 7 min; Total Time: 27 min

Ingredients
  • 2 cups of chopped kale
  • 1 ½ cups cooked chickpeas
  • ½ cup thinly sliced black olives
  • ⅓ cup sun-dried tomatoes
  • 3 tablespoons sunflower seeds
  • 2 tablespoons extra virgin olive oil
  • Sea salt to taste
  • ½ cup grated parmesan cheese
  • ½ teaspoon black pepper
  • ½ teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 3 tablespoons lemon juice
  • ¼ cup tahini
How To Prepare
  1. Toast the sunflower seeds.
  2. Toss the chopped kale, chickpeas, olives, sun-dried tomatoes, and sunflower seeds in a bowl.
  3. Mix extra virgin olive oil, salt, lemon juice, Dijon mustard, garlic, salt, and pepper in a bowl.
  4. Drizzle it over the veggies and toss.
  5. Top it with grated parmesan cheese.

4. Mediterranean Greek Salad

Image: iStock

Serves: 2; Prep Time: 15 min; Cooking Time: 5 min; Total Time: 20 min

Ingredients
  • 1 large cucumber
  • ½ cup chopped sun-dried tomatoes
  • ½ cup chopped Roma tomatoes
  • ½ cup sliced red onions
  • ½ cup crumbled feta
  • 3 tablespoons sliced black olives
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • ¼ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Use a vegetable peeler to shave the cucumber into thin ribbons.
  2. Toss the cucumber ribbons, Roma tomatoes, sun-dried tomatoes, feta, and black olives in a bowl.
  3. Add olive oil, lime juice, black pepper, and salt.
  4. Toss well before eating.

5. Thai Cucumber Salad

Image: iStock

Serves: 1; Prep Time: 10 min; Cooking Time: 5 min; Total Time: 15 min

Ingredients
  • 1 cup 2 inches long cucumber slices
  • ½ cup bean sprouts
  • ½ cup iceberg lettuce
  • 2 tablespoons peanuts
  • 3 tablespoons lime juice
  • ½ teaspoon brown sugar
  • 1 teaspoon olive oil
  • ½ teaspoon seeded and chopped jalapenos
  • 7-8 slices of pickled olives
  • Salt to taste
How To Prepare
  1. Mix lime juice, brown sugar, olive oil, and salt in a bowl.
  2. Toss the cucumbers, bean sprouts, lettuce, chopped jalapenos, and pickled olives in the bowl.
  3. Top it with peanuts. 

6. Carrot Ribbon Salad With Lemon Vinaigrette

Image: iStock

Serves: 2; Prep Time: 10 min; Cooking Time: 10 min; Total Time: 20 min

Ingredients
  • 2 carrots
  • 4 tablespoons extra virgin olive oil
  • 6 tablespoons lemon juice
  • ¼ cup thinly sliced shallots
  • 1 tablespoon lemon zest
  • ¾ cup raw pistachios
  • 2 tablespoons honey
  • ¼ cup chopped frisée
  • ¼ cup chopped parsley
  • ½ cup halved grapes
  • Salt to taste
  • ½ teaspoon black pepper
How To Prepare
  1. Use a vegetable peeler to shave the carrots into thin ribbons.
  2. Mix lemon juice, lemon zest, salt, and shallots in a bowl.
  3. Add honey and olive oil to this and mix well.
  4. Heat a skillet and add a teaspoon of olive oil.
  5. Add pistachios and salt to it and cook for 10 minutes.
  6. In a large bowl, add carrot ribbons, halved grapes, frisée, parsley, and vinaigrette and toss.
  7. Top it with pistachios.

7. Vegetarian Lentil Salad

Image: iStock

Serves: 2; Prep Time: 10 min; Cooking Time: 20 min; Total Time: 30 min

Ingredients
  • ½ cup soaked brown lentils
  • 1 ½ cups water
  • ½ cup chopped carrots
  • ½ cup chopped red onions
  • 1 teaspoon minced garlic
  • ¼ cup chopped tomatoes
  • ½ cup chopped celery
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Salt to taste
How To Prepare
  1. Add the lentils, tomatoes, carrots, garlic, bay leaf, onions, salt, and water to a soup pot and cook for 15-20 minutes.
  2. Add lemon juice, parsley, olive oil, black pepper, and dried thyme and give it a quick toss.

8. Apple Pomegranate Salad With Spicy Honey Dressing

Image: iStock

Serves: 2; Prep Time: 15 min; Cooking Time: 5 min; Total Time: 20 min 

Ingredients
  • 2 cups romaine lettuce
  • 1 cup mixed greens
  • 1 cup sliced apple
  • ½ cup crumbled feta
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 5 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lime juice
  • ½ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Mix honey, garlic, balsamic vinegar, lime juice, olive oil, black pepper, and salt in a bowl.
  2. Toss the romaine lettuce, mixed greens, and apple in a bowl.
  3. Drizzle the dressing and mix well.
  4. Top it with crumbled feta cheese.

9. Roasted Butternut Squash Salad

Image: Shutterstock

Serves: 1; Prep Time: 10 min; Cooking Time: 20 min; Total Time: 30 min

Ingredients
  • 1 cup cubed butternut squash
  • 1 ½ cups baby rocket spinach
  • 5 tablespoons dried cranberries
  • 3 teaspoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 4 tablespoons olive oil
  • ¼ cup chopped shallots
  • ¼ cup toasted walnuts
  • 1 teaspoon maple syrup
  • 3 tablespoons grated parmesan cheese
  • Salt to taste
  • 1/2 teaspoon black pepper
How To Prepare
  1. Preheat the oven.
  2. Toss butternut squash, salt, ¼ teaspoon pepper, and maple syrup in a bowl.
  3. Transfer this to a baking tray and bake for 15 minutes.
  4. Add the cranberries to the baking tray and bake for 3 minutes more.
  5. Mix apple cider vinegar, shallots, Dijon mustard, olive oil, salt, and pepper in a bowl.
  6. Take the baking tray out and transfer the baked butternut squash to a large bowl.
  7. Add the rocket spinach and the dressing.
  8. Give it a quick toss and top it with walnuts.

10. Grapefruit And Watermelon Salad

Serves: 4; Prep Time: 15 min; Cooking Time: 5 min; Total Time: 20 min

Ingredients
  • 3 cups chopped grapefruit
  • 4 cups cubed watermelon
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped basil
  • ½ cup pineapple juice
  • 1 tablespoon organic maple syrup
  • 4 tablespoons lime juice
  • ¼ teaspoon pink Himalayan salt
  • A handful of mint leaves
How To Prepare
  1. Toss all the ingredients together in a large bowl.
  2. Garnish with mint leaves.

11. Carrot Pomegranate Salad

Image: iStock

Serves: 2; Prep Time: 15 min; Cooking Time: 7 min; Total Time: 22 min

Ingredients
  • 1 cup julienned carrots
  • 1 cup pomegranate
  • 2 tablespoons pecan nuts
  • 2 teaspoons chopped mint leaves
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • ⅙ teaspoon black pepper
  • A handful of cilantro
  • ¼ teaspoon pink Himalayan salt
How To Prepare
  1. Mix lime juice, brown sugar, black pepper, chopped mint leaves, and pink Himalayan salt in a bowl.
  2. Toss the julienned carrots and pomegranate in the bowl and mix well.
  3. Garnish with cilantro and pecan nuts.

12. Cucumber And Watermelon Salad

Image: Shutterstock

Serves: 2; Prep Time: 15 min; Cooking Time: 5 min; Total Time: 20 min

Ingredients
  • 1 cup cubed cucumber
  • 2 cups cubed watermelon
  • ½ cup tomato juice
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 tablespoons chopped mint leaves
  • ½ cup crumbled feta cheese
  • ⅙ teaspoon pink Himalayan salt
How To Prepare
  1. Combine watermelon, cucumber, tomato juice, lime juice, honey, feta cheese, and pink Himalayan salt in a bowl.
  2. Top it with chopped mint leaves.

13. Healthy Raw Vegetable Salad

Healthy Raw Vegetable Salad

Shutterstock

Serves: 2; Prep Time: 15 min; Cooking Time: 3 min; Total Time: 18 min

Ingredients
  • 1 cup iceberg lettuce
  • ½ cherry tomato, halved
  • ½ cup cucumber slices
  • 1 cup baby spinach
  • A few green olives
  • 1/2 tablespoon brown sugar
  • 1 tablespoon olive oil
  • Juice of one lime
  • ½ teaspoon chili flakes
  • Salt to taste
How To Prepare
  1. Mix olive oil, brown sugar, chili flakes, lime juice, and salt in a large bowl.
  2. Toss the veggies into the bowl and mix well.
  3. Drizzle the salad dressing on top.
  4. Enjoy!

14. Citrus Salad

Image: iStock

Serves: 2; Prep Time: 15 min; Cooking Time: 3 min; Total Time: 18 min

Ingredients
  • ½ cup halved grapes
  • ½ cup cubed kiwi
  • ½ cup orange
  • ½ cup grapefruit
  • ½ cup chopped plum
  • ½ cup cubed pineapple
  • ½ cup mixed greens
  • 2 tablespoons flaked almonds
  • 2 tablespoons honey
  • 2 tablespoons champagne vinegar
  • 1 teaspoon poppy seeds
  • 2 tablespoons olive oil
  • ⅙ teaspoon salt
  • ⅙ teaspoon black pepper
How To Prepare
  1. Toss all the ingredients in a large bowl.
  2. Mix well.
  3. Top it with flaked almonds.

15. Avocado Beetroot Salad

Image: Shutterstock

Serves: 2; Prep Time: 20 min; Cooking Time: 5 min; Total Time: 25 min

Ingredients
  • 1 cup sliced beetroot
  • 2 cups baby spinach
  • ½ cup halved cherry tomatoes
  • 1 cup cubed avocado
  • ¼ cup thinly sliced red onion
  • ½ cup crumbled feta
  • 2 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Mix Dijon mustard, olive oil, balsamic vinegar, pepper, and salt in a large bowl.
  2. Throw in the veggies and give it a quick toss.
  3. Top it with crumbled feta.

16. Green Pea Salad

Image: Shutterstock

Serves: 2; Prep Time: 20 min; Cooking Time: 6 min; Total Time: 26 min

Ingredients
  • 1 cup frozen green peas
  • 1 cup chopped iceberg lettuce
  • ½ cup yellow bell pepper
  • ¼ cup sliced red onions
  • 1 cup chopped celery
  • ¼ cup sliced black olives
  • 3 tablespoons yogurt
  • 2 tablespoon grated cheddar cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon smoked paprika powder
  • Salt to taste
How To Prepare
  1. Mix yogurt, lime juice, olive oil, smoked paprika, salt, and cheddar cheese in a large bowl.
  2. Throw the peas, celery, lettuce, bell peppers, red onion slices, and black olives into the bowl.
  3. Toss quicklyand eat.

17. Tortellini And Broccoli Salad

Image: iStock

Serves: 2; Prep Time: 15 min; Cooking Time: 4 min; Total Time: 19 min

Ingredients
  • 10 oz spinach filled tortellini
  • 1 cup broccoli floret
  • ¼ cup sliced red onion
  • ½ cup sour cream
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper
  • 2 tablespoons sunflower seeds
  • 2 tablespoons raisins
  • Salt to taste
How To Prepare
  1. Mix honey, sour cream, lime juice, olive oil, garlic, raisins, black pepper, and salt in a large bowl.
  2. Toss the broccoli, onions, and tortellini in the bowl and mix.
  3. Top it with sunflower seeds.

18. Kale And Quinoa Vegetarian Salad

Image: iStock

Serves: 4; Prep Time: 15 min; Cooking Time: 5 min; Total Time: 20 min

Ingredients
  • ⅔ cup quinoa
  • 2 cups chopped kale
  • ½ cup avocado slices
  • ½ cup bell pepper slices
  • ¼ cup red onion slices
  • 1 tablespoon crumbled feta
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ teaspoon chili oil
  • Salt to taste
How To Prepare
  1. To prepare the dressing, mix olive oil, lemon juice, Dijon mustard, red wine vinegar, chili oil, and salt in a bowl.
  2. Toss the veggies and quinoa in the bowl.
  3. Top it with feta.

19. Corn And Black Bean Salad

Image: iStock

Serves: 2; Prep Time: 20 min; Cooking Time: 3 min; Total Time: 23 min

Ingredients
  • 1 can black beans
  • 1 can sweet corn
  • ¼ cup chopped onion
  • ½ cup chopped scallions
  • ½ cup chopped bell peppers
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 tablespoons chopped cilantro
  • Salt to taste
How To Prepare
  1. Throw the black beans, corn, onion, scallion, and bell pepper into a bowl.
  2. Add the orange juice, balsamic vinegar, ground cumin, smoked paprika, and salt to it and give it a quick toss.
  3. Garnish with chopped cilantro.

20. Zesty Italian Vegetarian Salad

Image: iStock

Serves: 6; Prep Time: 15 min; Cooking Time: 7 min; Total Time: 22 min

Ingredients
  • 1 can artichoke hearts
  • 5 cups chopped romaine lettuce
  • 1 cup sliced red bell pepper
  • 1 cup julienned carrot
  • ¼ cup red onions
  • ½ cup cucumber slices
  • ½ cup sliced black olives
  • 4 tablespoons canola oil
  • ½ cup tarragon vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped thyme
  • 1 teaspoon minced garlic
  • ½ teaspoon dry mustard
  • 2 tablespoons grated Romano cheese
  • 1 teaspoon black pepper
  • Salt to taste
How To Prepare
  1. Drain the artichoke hearts, cut them into cubes, and throw them in a large bowl.
  2. Add the other veggies to the bowl.
  3. Mix canola oil, brown sugar, thyme, garlic, mustard, tarragon vinegar, black olives, romano cheese, black pepper, and salt in another bowl and mix well.
  4. Drizzle the dressing on the veggies and give it a quick toss.

These were the 20 delicious and healthy vegetarian salads that will keep you full, satisfied, and take care of your health. What else do you need? Get the ingredients and try these yummy salads – and tell us how you liked them in the comments box below!

Expert’s Answers for Readers Questions

Which salad is best for weight loss?

Any vegetable salad is good for you. Use light dressing like olive oil, lime juice, salt, and pepper.

Is eating salad everyday good for you?

Yes! Eating loads of veggies with healthy fats like nuts and lentils/mushroom/tofu is good for your physical and mental well-being.

Which boiled vegetables are good for weight loss?

You may boil the veggies that you cannot eat raw, like bottle gourd, cauliflower, beans, etc. Blanch broccoli before tossing it in the salad bowl.

4 sources

Stylecraze has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. We avoid using tertiary references. You can learn more about how we ensure our content is accurate and current by reading our editorial policy.
  • Weight loss effects from vegetable intake: a 12-month randomised controlled trial, European Journal of Clinical Nutrition, US National Library of Medicine, National Institutes of Health.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4086735/
  • LDL-cholesterol-lowering effect of a mixed green vegetable and fruit beverage containing broccoli and cabbage in hypercholesterolemic subjects, Rinsho byori. The Japanese Journal of Clinical Pathology, US National Library of Medicine, National Institutes of Health.
    https://www.ncbi.nlm.nih.gov/pubmed/14679785
  • Diet, blood pressure and hypertension, The British Journal of Nutrition, US National Library of Medicine, National Institutes of Health.
    https://www.ncbi.nlm.nih.gov/pubmed/10889801
  • You Are What You Eat: Within-Subject Increases in Fruit and Vegetable Consumption Confer Beneficial Skin-Color Changes, PLoS One, US National Library of Medicine, National Institutes of Health.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3296758/

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Fitness Nutritionist. She is an alumni of VIT University, Vellore and has worked on transgenic wheat as a part of her Masters dissertation from NRCPB (IARI), New Delhi. After completing her Masters, she developed a passion for nutrition and fitness, which are closely related to human psychology. And that prompted her to author a review article in 2015. She has written over 200 articles on Fitness and Nutrition. In her leisure time, Charushila loves to cook and enjoys mobile photography.
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