Whole30 Salad Recipes

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.

For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance.

Enjoy this refreshing healthy salad recipe as a side dish or dice the tomatoes, watermelon and avocado smaller (1/2- to 1/4-inch pieces) and serve as a condiment for grilled fish, shrimp or chicken.

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.

Kale for breakfast? Oh yeah! Start your day off right with a breakfast salad recipe full of good-for-you greens and you'll knock out half of your daily veggie quota with the first meal of the day.

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.

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.

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.

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.

The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries.

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.

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.

Slices of green kiwifruit, sections of ruby red grapefruit and fresh-tasting fennel--this fruit salad is bursting with flavor and gorgeous color. The crumbled bacon on top provides a pleaseant, savory taste that really compliments the sweet fruit.

This fresh tasting salad combines creamy avocado slices and fresh tomatoes in a yummy cilantro-lime dressing. It's a quick-and-easy side salad that will add color to any main dish.

Let beautiful spring radishes shine in this simple radish salad recipe. Look for colorful radishes, such as watermelon radishes, French breakfast radishes, Easter egg radishes and green radishes at your local farmers' market and make sure to use your best-quality olive oil.

A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.

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.

Serving this salad combo at room temperature helps the full flavor of the veggies come through.

The slightly sweet, nutty flavor of jicama--a round root vegetable with thin brown skin and white crunchy flesh--is delicious in this quick, Italian-style slaw recipe. Peel the jicama with a knife or vegetable peeler, making sure to remove both the papery skin and the layer of fibrous flesh just underneath.

Crunchy fennel and celery are combined with grapes in this delicious salad recipe.

Spinach salad is a great way to increase your family's fruit and vegetable consumption--the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild Boston lettuce or a baby spinach salad, with fruit or your family's favorite vegetables, can convince most everyone to take a bite.

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.

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.

Asparagus cooks quickly and tastes best when it's crisp-tender. In this salad recipe it's combined with fresh arugula, mint and homemade pickled onions.