Salads

Salads Recipes

216 recipes. Page 5 of 9

Salad recipes with vegetables, fruit, and grains

Grilled King Oyster and Perilla Salad

King oyster mushrooms sliced lengthwise and seared in a dry pan turn golden outside and stay chewy inside, giving this salad its meaty bite. Perilla oil, nutty and slightly grassy, meets lemon juice in the dressing so a light acidity lifts the browned mushrooms. Shredded perilla leaves bring a sharp herbal aroma that fades quickly once dressed. The bowl is best eaten soon after tossing.

🥗 Lighter Meals

Prep 15min Cook 12min 2 servings

Salads Medium

Grilled Mackerel Perilla Salad

Mackerel, grilled until the skin crackles, is broken into big flakes while still warm and piled onto cold romaine and perilla leaves. The dressing is soy sauce with yuja (Korean citron) marmalade and sesame oil, and its sweet-tart citrus sits well with the oily fish.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Salads Medium

Grilled Octopus & Water Parsley Salad

Octopus that has already been boiled goes into a very hot pan for 2 to 3 minutes without turning, picking up a charred edge while the inside stays pleasantly chewy. The vinegar dressing, with gochugaru and garlic, starts sour and finishes with gentle heat. Minari, Korean water parsley, brings a cool grassy scent and a green that stands out against strips of red pepper.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Salads Easy

Grilled Peach Burrata Basil Salad

Peach wedges seared on a grill pan for 1 to 2 minutes per side caramelize at the cut edges and gain a concentrated sweetness and faint smokiness that raw fruit never has. Torn burrata spills its cream over the warm fruit, while peppery arugula and crunchy walnuts cut through all that cream. A zigzag of balsamic glaze ties the sweet and tangy notes together, and the salad is at its best in midsummer peach season.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 6min 2 servings

Salads Medium

Grilled Squid & Bellflower Root Salad

Bitter, crunchy doraji (bellflower root) and sweet-tart orange segments meet over squid seared hard on high heat. Scoring the squid body in a crosshatch keeps it from curling as it cooks, and 1 to 2 minutes per side is enough to leave it bouncy. Shredded by hand and soaked in salted water for 5 minutes, the root loses its harsh bitterness and mixes in without tasting raw. After the soak it is rinsed and squeezed dry so it does not water down the dressing. A dressing of yuzu marmalade, vinegar and chili flakes adds floral acidity and a low hum of heat that links the three.

🥗 Lighter Meals

Prep 22min Cook 8min 4 servings

Salads Easy

Fruit Salad (Fresh Seasonal Fruit in Yogurt)

Crisp apple and kiwi, soft banana, and tart strawberries and blueberries end up together in each spoonful, held by plain yogurt sweetened only with honey and sharpened with lemon. Cutting the fruit to a similar size keeps every bite even. The lemon juice does a second job, slowing the apple from turning brown. Banana softens fastest of all, so it joins the bowl last, after everything else is coated. Ten minutes in the fridge lets the fruit juices loosen the yogurt into a lighter, glossier coating.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 20min 0 4 servings

Salads Medium

Korean Jellyfish Salad (Chilled Mustard Vinegar Dressed Cold Dish)

Hot mustard hits the nose first, then the vinegar's tartness follows and leaves the mouth feeling cool and clean. The jellyfish is sliced thinly along the grain to match the cucumber and bell pepper strips. The dish is chilled in the fridge and eaten right away, before warmth can soften its crunchy snap. Familiar as a starter at Chinese restaurants in Korea, it is easy to make at home with ready-to-use jellyfish that has already been desalted and cooked according to the package.

🥗 Lighter Meals

Prep 20min Cook 2min 4 servings

Salads Easy

Halloumi Persimmon Arugula Salad

In a dry, hot pan, halloumi holds its shape and browns into a golden crust while the inside turns squeaky and chewy. It needs only 2 to 3 minutes per side; longer and it turns rubbery. Its saltiness meets thin slices of sweet persimmon head-on, and peppery arugula makes the pairing feel lighter. Red onion soaked in cold water for 10 minutes or more loses its sharpness and stops crowding out the fruit and cheese. White balsamic, paler and gentler than the dark kind, dresses the plate without muddying the orange fruit.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min Cook 6min 2 servings

Salads Medium

Hitomoji no Guruguru (Coiled Scallions with Vinegar Miso)

Blanched wakegi scallions are folded at the white base to form a core, then the green leaves are wound tightly around it into bite-size coils. The thick white base goes into the pot ahead of the faster-cooking thin leaves, and that head start keeps the leaves from going limp. Twisting tears the blanched stalks; they are pressed dry from base to tip instead, because leftover water makes the leaves slip, the coils unwind and the dip turn thin. No toothpick holds them; a little sticky sap from the pinched leaf tip glues the end in place. They are served lined up beside a sweet-tart dip of white miso, sugar, vinegar and mirin.

🥗 Lighter Meals

Prep 20min Cook 5min 4 servings

Salads Easy

Hiyashi Wakame (Japanese Chilled Wakame Salad)

Soft rehydrated wakame and lightly salted cucumber slices sit in a cold, sweet-sour dressing of soy sauce, rice vinegar, sugar and sesame oil. The recipe is built around plain dried cut wakame that only needs soaking, so there is no blanching step. Salted wakame or a ready-made seaweed salad from the chiller case will not give the same result, since their texture and seasoning differ.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min Cook 2min 2 servings

Salads Easy

Israeli Salad

Tomato, cucumber and red onion are diced to half a centimeter or smaller, so a single spoonful carries juice, crunch and bite in equal measure. With only lemon juice, olive oil and salt as dressing, the ripeness of the tomatoes decides almost everything.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Salads Easy

Korean Green Onion Salad (Doenjang-Dressed Grilled Meat Side)

Jjokpa, a slender Korean green onion, is milder and sweeter than the thick daepa leek and can be dressed raw without much sting. That gentle bite cuts through the fat of grilled pork belly or grilled fish.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Salads Easy

Kachumber Salad (Indian Kachumber salad)

Warm, earthy cumin and the salty tang of chaat masala sit on top of lime juice, giving plain cucumber and tomato an unmistakably Indian taste. Scooping out some of the seedy centers keeps the vegetables from weeping into the dressing. Finely diced red onion soaked in cold water for 3 minutes loses its sharp bite, and it is drained in a sieve rather than squeezed. Cilantro is chopped together with its tender stems, which carry more aroma than the leaves alone. Left for about 15 minutes before serving, the vegetables trade flavors and the bowl tastes more of a piece.

🥗 Lighter Meals

Prep 12min 0 2 servings

Salads Easy

Kale Apple Walnut Salad

Raw kale is fibrous and scratchy, but massaging it with half the dressing darkens the leaves, shrinks their volume and makes them easy to chew. Lemon juice softens the kale's bitterness, while olive oil and honey round out the acidity. Thin apple slices get a light coat of dressing as soon as they are cut, and they stay pale while the rest is prepared. Just 1 minute in a dry pan brings oil to the surface of the walnuts and makes them far more fragrant. Dried cranberries scattered through the bowl add small sweet-tart bursts.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 12min 0 2 servings

Salads Easy

Japanese Kani Salad

Mayonnaise thinned with rice vinegar and lemon juice gives this Japanese imitation-crab salad a creamy coating that does not feel heavy. Crab stick pulled into thin shreds along the grain mixes with matchsticks of cucumber and carrot and takes the dressing evenly, and with no cooking involved it comes together in minutes.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Salads Medium

Karanamasu (Sardine and Okara Vinegar Salad)

Okara (soy pulp) is dry-toasted until crumbly, then mixed with vinegar-cured sardine, salted cucumber and carrot, and sweet simmered fried tofu, all held together by a thick peanut and miso dressing. The dish comes from the Boso coast of Chiba, and each portion is squeezed by hand into a small rice-bale shape. Store-bought okara added straight from the pack carries too much water and turns the mix soggy, which is why it is toasted first. The salted vegetables and the vinegar-rinsed sardine also need to be well drained, or the shaped bales slump. Toasty okara, salty fish, sweet vinegared miso and yuzu peel land in a single bite.

🥗 Lighter Meals

Prep 30min Cook 15min 4 servings

Salads Easy

Killed Lettuce

Hot bacon fat poured over leaf lettuce wilts it on contact, and that wilting gives this Appalachian salad its 'killed' name, the opposite of a crisp, cold wedge. Cider vinegar goes on the leaves first, then the fat a spoonful at a time. Bacon renders different amounts, and the pouring stops once the leaves look lightly glossy. Any water left on the lettuce makes the fat spatter and dilutes the flavor. Served right away, the leaves slump a little while the stems still have some bite.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min Cook 10min 4 servings

Salads Easy

Kimbap Salad Bowl (Without the rice)

All the fillings of a kimbap roll, yellow pickled radish, spinach, carrot and thin egg ribbons, are spread over shredded cabbage instead of rice and mixed together to eat. The dressing is just soy sauce and sesame oil, so the salty-tangy pickled radish does much of the seasoning.

🥗 Lighter Meals

Prep 18min Cook 8min 2 servings

Salads Easy

Seaweed Chip Avocado Corn Salad

Gimbugak, Korean fried seaweed chips, are broken into rough pieces over avocado, sweet corn and cherry tomatoes, adding a salty, toasty crunch to an otherwise soft bowl. A pinch of fine chili powder in the lime dressing leaves a faint heat at the end.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 14min Cook 6min 2 servings

Salads Easy

Kimchi Burrata Salad

Well-fermented napa kimchi brings sourness and depth, and burrata answers with mild, milky cream. The kimchi is shaken free of excess seasoning and spread wide across the plate, so no single bite ends up too salty. Perilla oil and olive oil share the dressing, pine nuts add a buttery note, and arugula keeps the whole plate from feeling heavy. Halved cherry tomatoes scatter fresh, fruity acidity in between. Burrata left out for 10 minutes before serving is soft enough that, torn open at the table, its creamy center runs into the kimchi juices.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Salads Medium

Kimchi Tofu Caesar Salad

A dressing of mayonnaise and plain yogurt with parmesan stirred in gives the familiar Caesar creaminess with less weight, and stir-fried kimchi and seared tofu pull the salad toward Korea. Bread croutons, golden tofu cubes and crisp romaine each bring a different texture, which lasts only if the toppings are added right before eating.

🥗 Lighter Meals

Prep 18min Cook 8min 2 servings

Salads Medium

Kishizu (Kuzukiri and Vegetables with Sesame Miso)

Kuzukiri starch noodles, wakame, sudare-fu, konjac, carrot, udo and cucumber are cut long and thin and arranged by color around a bowl of thick sesame and white miso sauce for dipping. Around Kaga in Ishikawa it was served at funerals and memorial services in place of sashimi, and the konjac is still sliced thin like raw fish. Each component is prepared its own way, so slippery noodles, springy konjac and crisp vegetables stay distinct on the plate.

🥗 Lighter Meals

Prep 40min Cook 20min 2 servings

Salads Medium

Korean Seasoned Cockle Salad

The cockles of Beolgyo, on the wide tidal flats of South Jeolla, are plump and notably sweet, and they are fullest from November through March. Stirring in one direction while they boil helps every shell open at the same time, and they come out the moment they gape, before the meat shrinks and turns rubbery. A dressing of chili flakes, soy sauce and vinegar lays a sour, spicy edge over their briny sweetness, and a short rest lets it soak into the flesh.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Salads Easy

Korean Seasoned Sea Grapes Salad

Thin and wiry, kkosiraegi seaweed snaps cleanly between the teeth, a texture nothing like soft miyeok or kelp. Twenty seconds in boiling water is the limit, and an immediate plunge into cold water brings back the spring. Maesil-cheong, a sweet green plum syrup, gives the sour dressing a fruity note, and cucumber strips add a fresh, green aroma against the sea flavor. Served cold, it makes a refreshing summer side.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min Cook 2min 4 servings