Low-Fat Salad Recipes

Cottage cheese topped with crunchy bell pepper and sweet tomato makes for a satisfying afternoon snack or pair it with hearty whole-grain crackers for a light lunch.

This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.

Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel--see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)

Frisée and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator--use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

This simple green salad is made with romaine lettuce and baby spinach and can be thrown together in minutes to round out any meal.

Inspired by the classic mojito cocktail, this festive and healthy fruit salad gets zing from rum, lime and mint. The optional piment d'Espelette--a sweet, spicy ground pepper from the Basque region of France--adds a hint of heat that's a nice contrast to the sweet fruit. Look for this spice at specialty stores, well-stocked markets or online. You could also swap in chile-lime seasoning blend (such as Tajín) for a similar subtle kick or omit the spice altogether. Feel free to skip the rum if you prefer an alcohol-free salad. With or without the rum, this salad has summertime backyard BBQ written all over it.

This fresh-tasting, 10-minute salad is a simple mixture of fresh baby spinach and dried cranberries. To save time, we use bottled Italian dressing, but with a few extra minutes you can easily switch up the flavor by making your own dressing--just try our All-Purpose Vinaigrette (see associated recipe).

This refreshing summer salsa combines cooling watermelon and cucumber with the kick from jalapeño. The heat from jalapeños can vary widely. For those that like the heat, use a whole jalapeño. Serve with tortilla chips on the side.

Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!

A simple vegetable peeler turns carrots into beautifully thin strips in this healthy vegetable side dish recipe. If you have a spiralizer, you can go for an artful tangle instead. Serve with miso-glazed fish or tofu.

This sweet and tangy salad is chock full of peppers, onions, tomatoes and spinach that have been marinated in a mixture of toasted cumin seeds, lime juice and honey. It's the perfect addition to your next taco night.

This flavor-boosting combo of mint and lime, inspired by the traditional Italian herb-and-garlic gremolata recipe, livens up juicy watermelon. Put a platter out at your next cookout and watch it disappear in an instant.

Traditional potato salad is kicked up a notch with the addition of turkey bacon, crunchy cabbage and carrots, and a tangy dressing flavored with cider vinegar and mustard.

This pretty slaw recipe is a celebration of spring produce. The celery seed in the recipe is inspired by traditional Texas-style coleslaw, while the snap peas and radishes stand in for cabbage. Serve this healthy side dish with grilled or roasted chicken and new potato salad for a fresh dinner.

The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before.

Adjust the heat in this spicy tomato salad by using a milder pepper or just using a little less of a hot one. Sesame oil, tamari and seaweed add lots of umami and nutty flavor to a fresh tomato.

Crunchy vegetables like broccoli and cauliflower are hardy and keep exceptionally well in prep-ahead salads. To save time, substitute prepared broccoli slaw for the broccoli and cauliflower in this simple salad base. Jicama, a root vegetable from Latin America that's similar to a turnip or radish, adds satisfying crunch to this mix. Personalize this vegetable crunch salad with your favorite toppings and a tangy vinaigrette for a simple make-ahead lunch or dinner.

Ubod, or hearts of palm, are the edible pith of the coconut tree. Yana Gilbuena, who's toured the world sharing her culture's cooking, considers this ingredient to be a great example of how Filipino cuisine honors a plant by using as many parts as possible. Read more about Gilbuena and this recipe.

Hearty greens and vegetables like kale and Brussels sprouts make an excellent base for prep-ahead salads. They don't wilt after a day in the crisper, and they stand up to any number of toppings. Bonus: They're loaded with nutrients, vitamins and minerals you won't get from your basic iceberg wedge. The sweetness of dried cranberries balances the slight bitterness of the greens and scallions. Use this recipe as a starting point for healthy grab-&-go power lunch salads.

Asparagus, radishes and scallions herald the start of the spring season at the farmers' market (or in your garden). Take advantage of these early growers and turn them into a spectacular spring salad mix. Keep it in your fridge as a base to top with protein, cheese and dressing for easy packable salads to take to work.

A traditional house salad features crisp lettuce, tomatoes, croutons and cheese. We make the classic healthier and make-ahead friendly with flavorful salad ingredients that form an easy base for a variety of toppings and stay fresh for a few days.

Kale and cabbage form the base of a simple and healthy green salad. Balance the greens with a sweet-tart Granny Smith apple. Spiralizing the apple not only looks great, it's also faster and easier than chopping. Keep this salad mix in the fridge as a base for grab-and-go lunch salads.