This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This Israeli Couscous Salad (or Pearl Couscous Salad) is packed with fresh herbs, feta cheese, and Mediterranean ingredients like cucumbers, tomatoes, and olives. Toasting the couscous before cooking it adds a delicious, nutty flavor. This Mediterranean couscous salad is super flavorful and is sure to be your new favorite side dish or light meal!

Have you ever had Israeli, or pearl, couscous? It’s basically tiny circles of pasta. It has a wonderful chewy texture, a bit heartier tasting than the fluffier and smaller Moroccan-style couscous, and is the perfect base for a cold salad.

This recipe toasts the couscous in olive oil before adding water to the pot and cooking, resulting in a deliciously toasty, nutty flavor that enhances the whole recipe. I do this with my orzo pilaf recipe, too.

The cooked couscous is then tossed with a simple mixture of lemon juice, garlic, and extra-virgin olive oil, cooled, then mixed with refreshing Mediterranean ingredients like cucumbers, tomatoes, olives, herbs, and feta cheese.

This couscous salad is a delicious vegetarian side dish or light lunch, and is great paired with grilled halloumi, shrimp, or chicken. You could even add some cooked chickpeas to it to add some more protein and make it a meal.

...GET THE RECIPE for Mediterranean Israeli (Pearl) Couscous Salad!

This apple coleslaw with cranberries and pecans is a crunchy, sweet, and savory twist on classic coleslaw. Tossed with a creamy maple balsamic dressing, this apple slaw still features healthy and fiber-rich (and cheap!) green cabbage. Plus, it’s easy to make ahead of time and the leftovers hold up really well, making it perfect for a get-together, potluck, or for meal prep.

While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ.

While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal!

The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese.

You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so.

...GET THE RECIPE for Apple Coleslaw with Cranberries and Pecans!

This Shaved Brussels Sprouts Salad features sweet sliced apples, candied pecans, red onion, and is tossed in a delicious simple homemade honey apple cider vinegar dressing! For anyone who wants to learn how to eat raw Brussels sprouts, or who picked up a bag of shaved Brussels sprouts from Trader Joe’s and doesn’t know what to do with it… this recipe is for you.

This shaved Brussels sprouts salad is a gorgeous salad for fall and winter. It’s a fun lettuce-free salad recipe that’s hearty and healthy. Packed with nutrients, you’re going to love this salad as an interesting addition to any dinner!

Serve shaved Brussels sprouts salad with simple roast chicken, pork chops, or even grilled halloumi cheese. Let’s get to the recipe!

Ingredients and Substitutions

• Shaved Brussels Sprouts – you can sometimes find these already prepared and shredded (similar to shaved cabbage for coleslaw). But if you can’t, you can easily shred them yourself (more on that below).
  • Despite the title of this recipe, you can substitute shaved Brussels sprouts with another shredded cruciferous vegetable, such as cabbage, kale, or broccoli.

...GET THE RECIPE for Shaved Brussels Sprouts Salad with Apples and Candied Pecans!

This Quinoa Chickpea Tabbouleh Salad is a twist on the Lebanese classic recipe! With added chickpeas and quinoa in place of the usual bulgur wheat, this high-fiber, high-protein salad is a meal on it’s own. It’s also delicious stuffed into a pita pocket sandwich, especially with the leftovers for an easy lunch!

Traditional tabbouleh (aka tabouli) is always heavy on the parsley, and you’ll need a LOT for this recipe. It’s great if you have a ton in your garden, like me, but you can also usually find big bunches at the store.

And usually, tabbouleh uses bulgur wheat, which is partially cooked cracked wheat berries. This salad uses quinoa instead, plus chickpeas, which are high in fiber and protein, widely accessible, and just happen to be gluten-free, if that’s your thing.

Cucumbers aren’t usually in traditional tabbouleh, but I added them for a cool crunch and more veggies.

Everything is tossed in a simple dressing of lemon juice and zest (because I never waste the zest if I can help it!), and PLENTY of extra-virgin olive oil.

The balance of protein, fiber, healthy carbs, and healthy fats in the salad makes it super satiating and you’ll love all the fresh flavors!

...GET THE RECIPE for Quinoa Chickpea Tabbouleh Salad!

Shrimp Ceviche is a delicious Peruvian-inspired no-cook shrimp salad recipe served cold, perfect for a hot day as a light meal or appetizer. Ceviche is traditionally made with raw seafood, but this version cheats just a bit. Using cooked shrimp, which is readily available at any grocery store, means you don’t have to worry about letting it marinate for a long time or using expensive sushi-grade fish.

Ceviche is so refreshing, healthy, and takes mere minutes to make. It’s packed with lean protein from the shrimp, healthy veggies, and marinates in a simple citrus-based dressing.

This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed!

You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!

What is Ceviche?

Ceviche is a Peruvian dish traditionally made with raw fish or shellfish.

...GET THE RECIPE for Easy Shrimp Ceviche!

All ye sweet and salty lovers, rejoice – this Watermelon and Feta Salad with fresh Mint is such a delicious, unique balance of sweet and savory flavors. And the best part? You only need THREE ingredients and FIVE minutes to throw together! This is the perfect salad for summer entertaining.

That’s right – THREE INGREDIENTS. You don’t even need any oil, salt, or pepper! You literally just lay cubed watermelon on a platter, sprinkle with feta cheese and fresh mint, and serve. It actually seems a bit silly for me to even write a post for this recipe because it’s so simple and easy. Barely a recipe.

But here you are, everything you need to know about watermelon feta salad. You’ll want to eat this every day in the spring and summer!

And what a great excuse to use some of the crazy amounts of mint I have growing right now. If you’re interested in growing your own, here’s a great resource on growing fresh mint!

Ingredients Needed

• Cubed Watermelon
• Crumbled Feta Cheese
• Fresh chopped mint leaves

How to make Watermelon Feta Salad with Mint

1. First, grab a platter.

...GET THE RECIPE for Watermelon Feta Salad with Mint!

This easy Roasted Delicata Squash recipe features squash tossed with maple syrup, olive oil, salt, and pepper, roasted, then topped with crumbled goat cheese and pomegranate seeds before serving. The goat cheese melts perfectly on the warm squash and the flavor combination is out of this world! This is an impressive, colorful side dish easy enough for a weeknight but beautiful enough for a holiday dinner – and best of all, no peeling the squash!

I’m just coming in hot with a last-minute side dish perfect for Thanksgiving, or any fall or winter feast. When I saw delicata squash at my local farm I couldn’t resist. With the tender skin that you can eat (no peeling- woo hoo!), and sweet and tender flesh that melts in your mouth, delicata squash is one of my favorite squashes to cook.

This delicata squash is roasted with maple syrup for perfect caramelized edges (you can also use honey). Then, it’s topped with crumbled goat cheese (or feta) and garnished with sweet, juicy pomegranate and some bright fresh herbs. You can eat this as a side dish or even pile it on top of greens, like arugula or spinach, for a salad that will knock your socks off.

...GET THE RECIPE for Maple Roasted Delicata Squash with Goat Cheese!

This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!

I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.

The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.

...GET THE RECIPE for Creamy Cucumber Salad with Yogurt and Dill!

This easy Za’atar Roasted Chickpea Salad features healthy, delicious Mediterranean ingredients like cucumbers, tomato, feta, and fresh herbs. Za’atar is a Middle Eastern spice blend that’s the perfect complement to the other bright and earthy ingredients in this salad. You’re going to love this easy roasted chickpea salad that’s hearty enough for a main course and also perfect as a side dish, and it only takes 20 minutes to make!

This is the king of salads. It’s hearty, healthy, DELICIOUS, and all the ingredients work so well together. Every inch of this salad gets coated in delicious flavor, from the Za’atar spice blend to the salty, crumbly feta cheese. This is a salad that you’re going to actually want to eat – often!

I like serving it on a platter or large, shallow bowl so all the ingredients are featured prominently and everyone can serve themselves without feeling cheated out of the good stuff that often falls to the bottom of a deep salad bowl.

First, chickpeas are tossed with olive oil and za’atar in a bowl, then roasted. While they’re in the oven, the greens and other ingredients are tossed in the same bowl, along with any za’atar remains coating the bottom of the bowl, resulting in a flavorful mix that is sure to become your new favorite way to eat salad.

...GET THE RECIPE for Za’atar Roasted Chickpea Salad!

Strawberry Arugula Salad with Feta and homemade Balsamic Vinaigrette is about to become your new favorite healthy go-to side salad! It’s sweet, tangy, peppery, and a perfect savory strawberry recipe. Add sliced grilled chicken or shrimp, or another protein like salmon or tofu, to make it a meal, and make it ahead of time for a potluck or party by mixing the dressing up separately.

If you’ve never enjoyed a green salad with fresh fruit before, you’re missing out. Sweet, juicy fruit pairs so well with the leafy greens and savory, salty ingredients that traditionally go in green salads.

In this case, sweet juicy strawberries are so delicious, not to mention gorgeous, against the backdrop of bright green peppery arugula. Sliced green onions add a savory punch, and a slightly sweet balsamic vinaigrette adds tang. Salty crumbly feta cheese and crunchy sliced almonds round everything out to salad perfection!

Best of all, this healthy strawberry arugula salad recipe only takes 10 minutes to whip up, and it’s easy to prep everything to make it in advance.

And if you’re looking for another fun way to enjoy strawberries with a savory twist, try this strawberry bruschetta.

...GET THE RECIPE for Strawberry Arugula Salad with Feta and Balsamic Vinaigrette!

This Cranberry and Goat Cheese mixed green salad features candied pecans for a sweet crunch, tangy crumbled chèvre (soft goat cheese), sweet and tart dried cranberries, and a creamy maple balsamic dressing. This is the perfect green salad to serve as a side for any occasion!

Everyone should have a “go-to” green salad recipe. This is mine. I’ve made it on countless occasions – ranging from quick weeknight meals to Christmas dinner.

The flavors all pair so well together with a perfect balance of sweet, tart, and, tangy. And the textures as well, with the crunch of the pecans and the creaminess of the goat cheese that coats every bite.

I usually make this recipe with my creamy maple balsamic dressing. But you can use store-bought dressing to make this salad recipe extra fast and easy.

Ingredients and Substitutions

• Mixed Baby Greens – I used spring mix. You can use mesclun greens, baby arugula or baby spinach, or chopped up lettuce if you like.
• Red onion – very thinly sliced so it’s not overpowering
• Dried cranberries – you can use another dried fruit, such as raisins or currants, or even a fresh sweet and tart fruit like chopped apples if you prefer.

...GET THE RECIPE for Cranberry, Goat Cheese, and Pecan Salad!

This easy Greek salad takes 15 minutes to make and is dressed in a simple, authentic red wine vinegar dressing and packed with Mediterranean flavor! Cucumbers, tomato, feta cheese, kalamata olives, bell pepper, and red onion are the stars in this yummy side dish that’s super easy to prep ahead of time.

Having a go-to salad recipe for any occasion is a must for any home cook. This Greek Salad recipe is mine, and I’m so excited to finally share it!

What makes a Greek salad “authentic?’

People may argue about what “authentic” means when it comes to Greek salads. Lettuce or no lettuce, bell peppers or no bell peppers, crumbled feta or a big ol’ hunk placed on top, etc.

Here’s how I feel- lettuce, if you use it, should not be the star of the show, and the dressing should be unapologetically vinegary and simple.

I used romaine lettuce here (only about 2 cups), and thinly sliced so it wouldn’t overpower the other delicious ingredients. The salad is loaded with salty feta and briny kalamata olives, as it should be.

...GET THE RECIPE for Greek Salad!

This BLT Pasta Salad recipe is perfect as a side dish or main course, and is smothered in a creamy and tangy mayo-based garlic and herb dressing. It’s easy to make ahead of time for potlucks, picnics, or BBQs, and it only takes 25 minutes to make!

This pasta salad recipe has all the flavors you love about BLT sandwiches- thick-cut bacon, crisp romaine lettuce, and sweet tomatoes- smothered in a creamy mayo-based dressing. You’re going to love how easily this comes together and how delicious it tastes!

You only need one bowl and 25 minutes for this easy recipe. While the bacon is cooking, it’s easy to save time and prep the remaining ingredients and mix the dressing.

Serve this easy BLT pasta salad recipe at your next BBQ or party- it would be perfect for the Fourth of July!

Ingredients and Substitutions

• Macaroni- another small-medium pasta shape may be used, such as farfalle (bowties), penne, rotini, shells, etc. You can also use gluten-free, whole wheat, or grain-free (such as chickpea) pasta.
• Bacon- I love thick-cut hickory smoked bacon, but you can use any kind, including turkey bacon or a vegetarian/vegan bacon substitute.

...GET THE RECIPE for BLT Pasta Salad!

Egyptian Barley Salad with Pomegranate and Feta is an easy, healthy Mediterranean / Egyptian-inspired recipe! It’s packed with flavor from warm spices, sweet raisins, savory scallions, and crunchy almonds. This vegetarian side or light main dish is easy to whip up in 15 minutes, can be made ahead, and is easily adaptable to be gluten-free and vegan.

Move over, all salad recipes. This Spiced Egyptian Barley salad takes the cake. The flavors are amazing!

Cumin, cinnamon, and maple syrup in the dressing. Plump sweet golden raisins and juicy pomegranate. Nutty cooked barley and crunchy almonds. Salty and pungent feta, scallions, and parsley. They all come together to form an epic taste explosion that you’re going to love!

And best of all? It’s easy to whip this Mediterranean salad up in only 15 minutes if you have already cooked barley. You can serve it as a side dish or main course, and you can make it ahead of time (the leftovers are great!).

This recipe was inspired by the “Egyptian Barley Salad” in the America’s Test Kitchen Complete Mediterranean Cookbook. For more Egyptian recipe inspiration, check out the blog Kitchen Keys!

...GET THE RECIPE for Egyptian Barley Salad with Pomegranate and Feta!

This Green Goddess Pasta Salad with avocado, broccoli, spinach, and pumpkin seeds is an easy vegan make-ahead side or light main course literally bursting at the seams with healthy ingredients. This 30-minute plant-based recipe is tossed in a simple lemon garlic olive oil dressing, and packed with green veggies!

This is one of my favorite vegetarian pasta recipes. It’s actually vegan, since the parmesan cheese is completely optional. It’s served cold, which makes it perfect to make ahead for meal prep, leftovers, or to take on a picnic, and I love how it’s packed with so many healthy green veggies (and is thusly named “Green Goddess Pasta Salad”).

The textures of the whole wheat pasta, creamy avocado, and crunchy pumpkin seeds work so well together. The healthy fats from the olive-oil based dressing and avocado help balance out the bitterness of the broccoli and spinach. I could eat this every week!

I adapted this from a tortellini salad in one of my favorite cookbooks,Super Natural Every Day by Heidi Swanson (the blogger from 101 Cookbooks). Her blog, and the book, are full of unique, nutrient-packed vegetarian recipes that are easy and delicious.

...GET THE RECIPE for Green Goddess Pasta Salad!

This easy Chickpea Salad recipe takes only 10 minutes to make and is bursting with yummy and healthy Mediterranean ingredients, like feta cheese, sliced cucumbers, and sun dried tomatoes. Everything is tossed in a delicious fresh herb vinaigrette for a simple make-ahead vegetarian light main course or side dish, and it’s perfect for meal prep.

Chickpeas (also known as garbanzo beans) are one of my favorite legumes. With a firm texture, they’re perfect for this make-ahead salad that can easily withstand a few days in the fridge. With a nutty flavor, they’re a bit more interesting than white beans or other legumes.

Chickpeas are cheap, and they’re super healthy, too!

This recipe is a great way to use up that random can or two of chickpeas you have in your pantry. And it’s very versatile- you can use dried herbs instead of fresh, omit any of the fresh ingredients, and really make it your own.

If you’re looking for fresh, healthy Mediterranean flavor, give this easy chickpea salad with feta recipe a try!

How to make chickpea salad

Just whip up a simple vinaigrette, toss it with some chickpeas, cucumbers, and feta cheese, and you’re good to go!

...GET THE RECIPE for Mediterranean Chickpea Salad!

This easy Shrimp and Orzo Salad recipe is served cold, drizzled with the most delicious garlicky, lemony fresh herb vinaigrette! The corn, tomatoes, and green onions complement the shrimp really well in this 25-minute make-ahead recipe. And if you don’t have fresh herbs? No problem- just use dried.

You’ve got to add this yummy recipe to your pasta salad collection. It’s packed full of fresh flavors and is sure to be a crowd pleaser, whether you make it for a light meal or serve it as a side at a potluck or summer BBQ.

And because you can make it ahead of time, it’s perfect for meal prep lunches all week long!

Lately, I’ve received feedback that including ingredient substitutions in my recipes has been helpful. I hear you, and I’m going to start including them when applicable, so you can use what you have on hand and not worry about running to the store!

For example, I love orzo in this easy shrimp salad recipe, but you can use any kind of pasta shape you want.

...GET THE RECIPE for Shrimp and Orzo Salad!

You’ve got to try this healthy curried chicken salad with apples and raisins! It’s packed with sweet-spicy flavor, and it’s lightened up by using Greek yogurt instead of mayo. It’s the perfect thing for meal prep, served on a sandwich, with crackers, or on some baby greens!

Chicken salad is one of my favorite healthy things to have around. It’s packed with lean protein, and it’s SO versatile. And it lasts for about a week in the fridge, so it’s great to make in bulk!

I love the Indian-inspired flavors in this dish. The curry powder is savory and fragrant and a little spicy- a perfect contrast to the sweet, crunchy apples and tart golden raisins.

What kind of chicken to use

I used cooked chicken, leftover from making a whole chicken in my slow cooker. You can use rotisserie, leftover grilled or roast chicken, poached chicken, etc.

You could also cook it specifically for this recipe, if you want to go big here. Whip up some oven-broiled tandoori chicken to give it even more flavor.

...GET THE RECIPE for Curried Chicken Salad with Apples and Raisins!

This healthy egg salad recipe is made with Greek yogurt, fresh dill, and tangy lemon juice. Since it has no mayo, it’s lower in calories but still bursting with yummy, fresh flavor! It’s a 5-minute, 4-ingredient, healthy, cheap lunch and great for meal prep.

It’s so easy to whip up a batch of this egg salad for a quick and cheap lunch (or dinner!). This recipe is for two portions, but you can easily cut it in half for a single serving or double, triple, or even quadruple it for meal prep or to feed a crowd.

I like serving it on soft whole grain bread, or on lettuce wraps for a low carb version. Or with crackers. Or with a spoon, straight from the bowl.

With no mayo, this egg salad recipe is lighter and healthier and lower in fat than mayo-based versions, but still high in protein. I made it with fat free Greek yogurt to keep it extra light, but you can use full-fat for a richer flavor, or even add a little olive oil into the mix.

...GET THE RECIPE for Greek Yogurt Egg Salad with Dill and Lemon!

This Massaged Kale Salad with Apples and Goat Cheese will turn any kale hater into a kale lover! It’s easy to enjoy healthy, raw kale when it’s drenched in a sweet and tangy apple cider vinegar and maple vinaigrette, and when paired with crunchy sweet apple slices. If you think kale is too bitter, think again- kale is actually sweet in flavor, especially if you utilize a few tricks to remove the bitterness from the leaves!

I admit: I was late to jump on the kale salad bandwagon. I mean, it just didn’t sound that great to me. But I kept seeing it everywhere, and I finally gave it a try. I’m SO glad I got on board with kale salads- they’re delicious, and such a great way to enjoy a healthy, cheap, dark green leafy vegetable!

How to make kale less bitter

Kale has a reputation as being healthy, yes, but also bitter and tough. Which can be unappealing when you think about it being served raw in a salad. But I promise- if you get to know kale a little better, you’ll find it’s a deliciously sweet vegetable, as long as you know a few tricks!

...GET THE RECIPE for Massaged Kale Salad with Apples, Goat Cheese, and Maple Vinaigrette!