Good Greens: Simple Salads for Every Taste

April 2022

article & photos by renata haidle

The humble salad is often viewed as a boring sidekick to more exciting and hearty things like meats, casseroles, or pastas. With very little effort and a bit of imagination, you can transform your salads into the star of the meal, and add a healthy dose of necessary nutrients while doing so. 

  • Always buy fresh and in-season, organic if possible, for optimal nutritional value. 
  • You can make amazing salads with things you might already have in your fridge and/or pantry. Canned fish, nuts and seeds, and dry fruit make excellent toppings to many veggie-based salads. 
  • The more colorful your salad is, the better the nutritional content (provided that color comes mainly from vegetables). 
  • For your salad to be satiating, always think of including some protein. 
  • Layer different textures, shapes, and colors for an appetizing plate. 
  • Think outside the box when making dressing. Delicious dressings can be made out of a favorite sauce, fruit preserves, fruit juices, or yogurt. 
  • To master any vinaigrette, combine three parts oil with one part acid. The acid can be vinegar, fruit juice, wine, soy sauce, etc.  

Ahi Tuna Poke with Mango and Baby Greens 

  • 4 Cups baby greens 
  • 1 yellow bell pepper, diced 
  • 1 mango, diced 
  • 8 oz ahi tuna 
  • 2 Tablespoons chopped green onion 
  • 2 Tablespoons chopped onion 
  • 4 Tablespoons soy sauce 
  • 2 teaspoons sesame oil 
  • ½ teaspoons red pepper flakes  
  • Fennel frond tips for decorating, optional 

To make the ahi tuna poke: cut the ahi tuna (sushi-grade) into half inch cubes. Toss with the sesame oil, soy sauce, red pepper flakes, and onion until thoroughly coated. Refrigerate for 30 minutes before serving.  

Makes 2 servings.

Peach And Stilton Spinach Salad with Honey Lemon Vinaigrette

  • 4 Cups baby spinach 
  • 1 Cup cherry tomatoes, halved 
  • 1 peach, cubed 
  • 1 bell pepper, diced 
  • 2 Tablespoons chives, chopped  
  • 4 oz Stilton, torn into 1-inch pieces  

For the honey lemon vinaigrette, mix 6 Tablespoons olive oil with 2 Tablespoons fresh lemon juice and 1 Tablespoon honey. 

Makes 2 servings.  

 Red Quinoa With Celery and Grape Tomatoes 

  • 2 Cups cooked red quinoa 
  • 2 celery stalks, finely sliced 
  • 1 Cup grape tomatoes, halved 
  • 2 Tablespoons dill fronds 

Dress with olive oil, salt, freshly ground pepper, and a splash of lime juice. 

Makes 2 servings. 

Fig, Avocado and Arugula with Balsamic Vinaigrette 

  • 2 Cups arugula 
  • 2 Tablespoons sweet onion, sliced finely 
  • 1 avocado, diced 
  • 4 large figs, sliced 

For the vinaigrette, combine 3 parts olive oil with 1 part balsamic vinegar.  

Makes 2 servings. 

Mediterranean Salad with Tuna and Anchovies

  • 4 Cups romaine lettuce, torn into small pieces 
  • 2 hard boiled eggs, sliced in half 
  • 1 can tuna 
  • 8 anchovy filets 
  • ¼ Cup Niçoise olives (you can substitute Kalamata) 
  • 8 green beans, blanched 
  • 1 Tablespoon capers 
  • 2 Tablespoons marinated red pepper strips 

Serve with a honey mustard vinaigrette. 

Makes 2 servings.

Red Cabbage with Feta, Blackberries, and Watermelon Salad 

  • 2 Cups shredded red cabbage 
  • 1 Cup watermelon, cubed 
  • 1 Cup feta, cubed 
  • 1 Cup blackberries 
  • 1 Tablespoon sprouted pumpkin seeds 
  • 1 teaspoon kosher salt 

Serve with balsamic or huckleberry vinaigrette. 

Makes 2 servings. 

Originally printed in the April 2022 issue of Simply Local Magazine

Never miss an issue, check out SLM's digital editions here!  

related articles: 

Get local updates, events and special offers!

Local Events