Paleo Salad Recipes

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

This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible--a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one.

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.

Kiwi and mango get a burst of citrus flavor in this easy fruit salad recipe.

Fragrant, crunchy Asian pears add a refreshing melon-like flavor to the healthy chicken salad recipe. Look for the large, brown, apple-shaped fruit in well-stocked supermarkets near other specialty fruit.

Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.

Kale isgreat in salads, but some people find the leaves a bit tough. Spend just a few minutes massaging the kale in a bit of lemon juice and salt, and you--and your guests-- will enjoy a softer texture and a more gentle flavor.

This colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.

Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Honey helps balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe. The colors in this easy-to-make salad are enough to brighten one's spirits. In fact, research shows that simply looking at purple plants can fire up neurons that help us relax, so take a moment to appreciate this beautiful salad before you dig in.

Layering colorful chopped fruits in a straight-sided trifle bowl gives a refreshing fruit salad a stunning presentation. It's a company-worthy brunch recipe and would also be a star at any potluck picnic.

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

Spiralized carrots come together quickly in this simple lemony side dish. Don't have a spiralizer? Use a julienne vegetable peeler to create the carrot strands.

This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils--so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here--a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

Pairing juicy, sweet summer tomatoes with the salty crunch of fried capers and a mustardy vinaigrette creates the most mouthwatering heirloom tomato salad recipe we've ever had.

This kid-friendly twist on classic Cobb salad gives children the choice to eat all the healthy ingredients--veggies, turkey, eggs, bacon and avocado--together or separately. Packing it all in a bento box makes it easy to tote to school and keeps all the ingredients from touching, a plus for picky eaters.

A brief flash in the pan transforms paper-thin slices of smoky speck--cured, thinly sliced pork like prosciutto--into savory crisps to hold the melon salad in this healthy appetizer recipe. Look for speck in specialty markets or at Italian grocers. If you can't find it, the sweet saltiness of prosciutto is a fine stand-in.

Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples. Toss or massage the kale with the dressing about 30 minutes before you're ready to serve. The sturdy kale leaves won't wilt from the dressing and will taste even better after they've been marinated in it.

This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.

The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

This easy side dish compliments any summer meal. Full of fresh and crunchy jicama, radishes and red pepper, this slaw is also a great topper on a salad or in a poke bowl.

Cutting naturally red and white fruits into star shapes to pair on skewers with blueberries makes a fun, patriotic fruit dessert you can feel good about eating and serving to your kids. This red, white and blue fruit "salad" will be a hit at summer barbecues, especially for the Fourth of July.

In this simple green side salad recipe, white-wine vinegar, tarragon and Dijon mustard are whisked together to make a bright, signature dressing. Serve with grilled chicken, steak or shrimp, and fresh tomatoes.

Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.