Healthy 4th of July Salad Recipes

Find healthy, delicious 4th of July salad recipes including coleslaw, pasta and potato salads. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Japanese Cucumber Salad

6
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
By Jessie Price

No-Cook Black Bean Salad

4
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
By Hilary Meyer

Chicken Caesar Pasta Salad

1
This scrumptious and healthy salad combines elements of Caesar salad, pasta salad and chicken salad for an easy weeknight dinner that comes together in less than 30 minutes (and most of the prep can be done ahead). Use your blender to whip together the tangy buttermilk-based dressing, which would also be great on a salmon or chickpea salad.
By Pam Lolley

Parsley Tabbouleh

5
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
By Jessie Price

Cucumber & Avocado Salad

2
This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn't have to be peeled, but regular cucumbers work well too--just peel them before slicing.
By Julia Levy

Vegetarian Taco Salad

31
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
By EatingWell Test Kitchen

Vinegary Coleslaw

5
Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.
By EatingWell Test Kitchen

Moroccan Kidney Bean & Chickpea Salad

4
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.
By Katie Webster

Mediterranean Tuna Antipasto Salad

28
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
By EatingWell Test Kitchen

Fresh Fruit Salad

2
This refreshing fruit salad is a classic combination that will be the favorite at any potluck or cookout. Serve with a creamy yogurt dressing to take this side (or dessert) to the next level.
By Carolyn Casner

Spicy Cabbage Slaw

Sliced radishes add a peppery kick to this 10-minute slaw, which can serve as both a side and a topping for sandwiches.
By Laura Marzen, R.D., L.D.

Creamy Cucumber, Radish & Tomato Chopped Salad

5
A mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.
By Devon O'Brien
Advertisement

Inspiration and Ideas

Country Potato Salad
Learn how to make potato salad with lemon juice and oil instead of mayonnaise to cut calories and fat.
Avocado & Shrimp Chopped Salad
The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.
8-Layer Taco Salad
Watermelon, Cucumber & Feta Salad
6

Mediterranean Pasta Salad

1

You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad.

All Healthy 4th of July Salad Recipes

Classic Coleslaw with Attitude

Lots of crunchy, aromatic seeds and the pungent agrodolce bite of quick-pickled raisins elevate this coleslaw recipe from plain to brilliant. If you're bringing it to a party, make sure to save some at home for yourself. You'll want to put it on sandwiches and salads, or serve it alongside pork chops.
By Anna Thomas

Cucumber, Tomato & Avocado Salad

2
This vibrant and healthy summer salad is perfect for BBQs and backyard parties. The dressing is whisked together right in the salad bowl before you add the vegetables, so it's also incredibly easy to make. Choose a fairly firm avocado so it holds its shape in the salad.
By Julia Levy

Purple Fruit Salad

2
Serve this refreshing fruit salad featuring juicy plums, grapes and berries on its own or with other colorblock fruit salads (like red, green and orange) for a fun, crowd-pleasing rainbow side dish.
By Carolyn Casner

Curried Potato Salad

In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. Red bell pepper and green peas add even more color to the yellow-tinted potato salad.
By EatingWell Test Kitchen

Chinese Chicken & Noodle Salad

14
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination--you may want to double the dressing and save some for a salad the next day.
By EatingWell Test Kitchen

Broccoli-Bacon Salad

27
A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.
By EatingWell Test Kitchen

Vinaigrette Coleslaw

If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.
By Diabetic Living Magazine

Green Apple Slaw

This fresh-tasting slaw combines Granny Smith apples with the traditional cabbage. Grapes and a light poppy seed dressing sweeten it up.
By Diabetic Living Magazine

Cucumber, Tomato & Feta Salad

This healthy summer salad is bursting with Mediterranean flavors and takes just 10 minutes to prepare. Serve it alongside grilled chicken, pork or fish or as part of a vegetarian spread. If you can't find Campari tomatoes or Persian cucumbers, feel free to swap them for whatever variety looks the best at your farmers' market.
By Julia Levy

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

3
In this watermelon and goat cheese salad, the contrasting flavors and textures of crisp, sweet melon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
By EatingWell Test Kitchen

8-Layer Taco Salad

4
This gorgeous and colorful 8-layer taco salad recipe is made healthier by using ground turkey in place of beef, adding Greek yogurt and bumping up the amount of vegetables. Serve this salad in a clear glass bowl and you'll have an eye-catching party-worthy dinner or potluck side in just 30 minutes.
By EatingWell Test Kitchen

Broccoli, Ham & Pasta Salad

5
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell.
By EatingWell Test Kitchen

Creamy Coleslaw

3
Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.
By EatingWell Test Kitchen

Summer Tomato, Onion & Cucumber Salad

10
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible--think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.
By Virginia Willis

Crunchy Bok Choy Slaw

1
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
By EatingWell Test Kitchen

Rainbow Slaw with Beet Greens

1
A touch of cumin and cinnamon give this colorful, healthy slaw recipe a hint of the Middle East. Serve with a wedge of cheese and a whole-grain roll on the side for a satisfying dinner--or with just about anything that comes off the grill.
By Anna Thomas

Tortellini Salad

2
A tomato-rich dressing boosts the flavor and lowers calories and fat in this tortellini salad (the dressing is also great on green salads or grilled fish). Roasted red peppers, artichoke hearts and sun-dried tomatoes add a good dose of vitamins A, C and fiber.
By EatingWell Test Kitchen

BBQ Pulled Chicken Sandwich with Coleslaw

5
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch, perfect for game-day parties and potlucks.
By EatingWell Test Kitchen

Curried Chicken & Pasta Salad

6
This crowd-pleasing pasta salad is potluck-perfect for barbecue season.
By Patsy Jamieson

Chicken & Farro Herb Salad

6
With tons of fresh herbs, arugula, olives and farro, this healthy chicken salad recipe makes a wonderful potluck platter or healthy dinner. We love the nutty flavor and quick cooking time of farro but other whole grains, such as freekeh, bulgur or couscous, are also good choices.
By Joyce Goldstein

Creamy Red Potato Salad

1
A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.
By Patsy Jamieson

Zucchini Noodle "Pasta" Salad

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.
By Robin Bashinsky

Pasta, Tuna & Roasted Pepper Salad

3
The secret to this delicious pasta salad is a creamy low-fat dressing made with bottled roasted red peppers. If you have cooked chicken on hand, you can substitute it for the tuna.
By Ruth Cousineau

Moroccan Lentil Salad

3
This healthy date, carrot and lentil salad recipe is flavored with a spiced preserved-lemon dressing. While most salads taste best when freshly assembled, lentil salads appreciate time for the flavors to marry so try to make it at least a few hours ahead if you can. Bring the salad to room temperature before serving and adjust salt if needed.
By Joyce Goldstein
Load More
Advertisement
© Copyright EatingWell. All rights reserved. Printed from https://www.eatingwell.com