10 Quick Whole 30 Salads

Grilled Peach and Chicken Salad

This delicious and refreshing salad combines the smoky flavor of grilled peaches with the savory taste of chicken.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 chicken breasts
• 4 cups mixed greens
• 1/4 cup sliced almonds
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Brush peach halves and chicken breasts with olive oil, season with salt and pepper.
2. Grill peaches and chicken over medium heat, turning peaches after 3 minutes and chicken after 6 minutes, until cooked through.
3. Slice grilled peaches and chicken, then arrange over mixed greens.
4. Sprinkle with sliced almonds and red onion before serving.

Citrus Avocado Shrimp Salad

Bright and flavorful, this salad perfectly balances the zest of citrus with creamy avocado and tender shrimp.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 avocados, diced
• 1 grapefruit, segmented
• 1 orange, segmented
• 4 cups arugula
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Sauté shrimp in olive oil over medium heat until pink and opaque.
2. Combine arugula, avocado, grapefruit, and orange segments in a large bowl.
3. Add shrimp on top and toss lightly to combine.
4. Season with salt and pepper before serving.

Asian Cucumber Salad

Light and refreshing, this salad is a quick side dish that pairs well with any meal.

Ingredients:

• 3 large cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Cooking method:

1. In a large bowl, combine cucumbers, rice vinegar, and sesame oil.
2. Toss to coat the cucumbers evenly, then sprinkle with sesame seeds and cilantro.
3. Season with salt before serving.

Mediterranean Zoodle Salad

A healthy twist on pasta salad, this zoodle version is bursting with Mediterranean flavors.

Ingredients:

• 3 zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine zoodles, cherry tomatoes, olives, and red onion.
2. Whisk lemon juice and olive oil together, then pour over the salad.
3. Toss to coat and season with salt and pepper before serving.

Watermelon Mint Salad

This juicy and minty salad is the perfect way to cool down on a hot day.

Ingredients:

• 4 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 1 lime, juiced
• Salt to taste

Cooking method:

1. Combine watermelon cubes and mint leaves in a large bowl.
2. Drizzle lime juice over the salad and toss to coat.
3. Season with salt just before serving.

Spinach and Strawberry Salad

Sweet strawberries and crunchy almonds make this spinach salad an irresistible treat.

Ingredients:

• 4 cups baby spinach leaves
• 2 cups strawberries, sliced
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine spinach, strawberries, and almonds.
2. Whisk balsamic vinegar and olive oil together, then drizzle over the salad.
3. Toss gently to coat and season with salt and pepper before serving.

Tropical Quinoa Salad

Loaded with tropical fruits and quinoa, this salad is both nutritious and satisfying.

Ingredients:

• 1 cup cooked quinoa
• 1 mango, diced
• 1/2 pineapple, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt to taste

Cooking method:

1. In a bowl, combine cooked quinoa, mango, pineapple, and cilantro.
2. Drizzle lime juice over the top and toss to combine.
3. Season with salt before serving.

Roasted Beet and Carrot Salad

Roasted beets and carrots add a hearty touch to this simple yet elegant salad.

Ingredients:

• 3 medium beets, peeled and cubed
• 4 carrots, peeled and sliced
• 3 cups mixed greens
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper.
2. Roast in the oven for 25-30 minutes until tender.
3. Combine roasted vegetables with mixed greens and walnuts in a bowl.
4. Toss before serving.

Apple and Pecan Chicken Salad

A delightful mix of crisp apples, crunchy pecans, and tender chicken make this salad a lunchtime favorite.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 apples, diced
• 1/2 cup pecans, toasted
• 4 cups mixed greens
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine chicken, apples, pecans, and mixed greens.
2. Whisk apple cider vinegar and olive oil, then drizzle over the salad.
3. Toss to combine and season with salt and pepper.

Kale and Sweet Potato Salad

Packed with nutrients, this salad features the earthy flavors of kale and sweet potatoes.

Ingredients:

• 2 large sweet potatoes, cubed
• 4 cups kale, chopped
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper.
2. Roast in the oven for 20-25 minutes until tender.
3. In a large bowl, combine roasted sweet potatoes, kale, and pumpkin seeds.
4. Drizzle with lemon juice, toss well, and serve.