May marks National Salad Month

It’s the perfect time to rethink what a salad can be. Gone are the days of boring lettuce and bottled dressing—salads can be hearty, satisfying meals full of color, texture, and nutrition. Whether you’re looking to boost your veggie intake, eat lighter as the weather warms up, or just mix up your usual meals, I’ve got you covered with five fresh and creative salad recipes that go beyond the basics.

From a zesty Mediterranean Chickpea Salad to a protein-packed Grilled Chicken and Quinoa Bowl, these recipes are anything but ordinary. You’ll also find a twist on classic tuna salad with avocado and dill, a vibrant roasted vegetable and lentil salad perfect for meal prep, and even a strawberry-spinach combo topped with goat cheese and balsamic glaze for those sweet-and-savory cravings. Each one is balanced, nutrient-rich, and designed to keep you full and energized!

1. Mediterranean Chickpea Power Salad

Why you’ll love it: Packed with fiber, plant-based protein, and bold flavors.

Ingredients:

• 1 can chickpeas (rinsed and drained)
  
  
• 1 cup cherry tomatoes, halved
  
  
• 1 cucumber, diced
  
  
• ¼ red onion, thinly sliced
  
  
• ¼ cup crumbled feta
  
  
• 2 tbsp olive oil
  
  
• 1 tbsp lemon juice
  
  
• Chopped parsley, salt, and pepper to taste
  
  

Tip: Let it sit for 30 minutes to marinate before serving for best flavor.

2. Grilled Chicken Quinoa Bowl

Why you’ll love it: A protein-packed option that doubles as a full meal.

Ingredients:

• 4 oz grilled chicken breast
  
  
• ½ cup cooked quinoa
  
  
• 1 cup baby spinach
  
  
• ½ avocado, sliced
  
  
• ¼ cup shredded carrots
  
  
• 2 tbsp tahini-lemon dressing
  
  

Tip: Great for meal prep—store dressing separately to keep it fresh.

3. Avocado Tuna Salad with Dill

Why you’ll love it: Creamy, herbaceous, and low in carbs.

Ingredients:

• 1 can tuna in water, drained
  
  
• ½ avocado, mashed
  
  
• 1 tbsp plain Greek yogurt
  
  
• 1 tbsp fresh dill
  
  
• 1 tbsp lemon juice
  
  
• 2 cups romaine or butter lettuce
  
  

Tip: Serve in lettuce cups or over greens for a refreshing, light lunch.

4. Roasted Veggie & Lentil Salad

Why you’ll love it: Warm, hearty, and full of fiber.

Ingredients:

• 1 cup roasted sweet potatoes
  
  
• ½ cup cooked green or brown lentils
  
  
• ½ cup roasted Brussels sprouts
  
  
• 2 cups mixed greens
  
  
• 2 tbsp balsamic vinaigrette
  
  

Tip: Serve warm or chilled. Makes an excellent leftover lunch.

5. Strawberry Spinach Salad with Goat Cheese

Why you’ll love it: A sweet-savory mix that feels like a treat.

Ingredients:

• 2 cups baby spinach
  
  
• ½ cup sliced strawberries
  
  
• 2 tbsp crumbled goat cheese
  
  
• 2 tbsp sliced almonds
  
  
• 1 tbsp balsamic glaze
  
  

Tip: Add grilled chicken for a more filling version.

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