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Protein rich Vegetable Salad

Assorted salads

Healthy vegan, keto-friendly, low-carb vegetable salads.
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Course: Salad
Cuisine: American, Italian, Mexican
Keyword: Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 593kcal

Ingredients

Best Chopped Salad

  • 1 tbsp Italian dressing (store bought )
  • 1 Romaine heart
  • 5 cups leafy lettuce
  • 1 red onion (sliced )
  • 1 cucumber (chopped )
  • ½ cup cherry tomatoes
  • ½ cup green olives
  • ½ cup parmesan (vegan cheese if vegan )
  • 1 tsp chilli flakes

Kale Salad

  • 1  large bunch Tuscan kale 
  • ½ tsp chopped garlic
  • ¼ tsp salt
  • 1 lemon
  • 1 cup grated vegan parmesan cheese
  • red chilli flakes
  • ¼ tsp black pepper powder
  • ½ cup croutons

Caesar Salad

  • 1 tsp garlic (finely chopped )
  • ¼ cup vegan parmesan cheese (grated )
  • 2 tsp lemon juice
  • ¼ cup eggless vegan mayonnaise
  • ½ cup greek yoghurt
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper powder
  • 1 cup lettuce

Italian Salad

  • 2 tbsp Italian dressing (store bought )
  • ½ cup croutons
  • 3 cups lettuce
  • 1 cup red onions
  • ½ cup cherry tomatoes
  • ½ cup black olives
  • ½ cup vegan parmesan (grated )

Mexican Salad

  • 3 cups Romaine hearts
  • 2 cups brussel sprouts or kale
  • ¼ cup red onions
  • ½ cup cherry tomatoes
  • 4 radishes
  • 1 cup corn kernels
  • 3 tbsp taco dressing (store bought )

Instructions

Best Chopped Salad

  • Firstly, chop romaine and lettuce and keep aside. Then, thinly slice the red onions.
  • Next, peel and chop up the cucumber. Also, slice tomatoes and olives in half.
  • Later, Mix together all the ingredients for the salad, including the dressing, and toss to combine.
  • Also, If you are making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Kale Salad

  • Firstly, wash and dry the kale. Then destem and roughly chop up the kale leaves.
  • Next, Make sure your garlic is finely chopped and Sprinkle it with salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
  • Then place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
  • Later, toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired). serve with fresh croutons.

Caesar Salad

  • Firstly, chop up the lettuce and store it in an ice cold bath.
  • Next, Mix all the ingredients mentioned in the list and make a dressing.
  • Add it to the lettuce while serving.
  • Also ,add croutons to top it off.

Italian Salad

  • Firstly chop up the lettuce red onions and also the tomatoes.
  • Then, place the greens in bowls, then top with the vegetables, olives, Parmesan shavings, and croutons, then drizzle with dressing. Or, you can place them all together in a large serving bowl and toss with the dressing. (If making in advance, refrigerate the components separately and keep the croutons at room temperature. Bring the dressing to room temperature before serving.)

Mexican Salad

  • Firstly, Chop up the romaine. Thinly sliced red onion.Also, slice tomatoes in half. Then, thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
  • Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts
Assorted salads
Amount Per Serving
Calories 593 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g35%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 19mg6%
Sodium 2615mg109%
Potassium 1618mg46%
Carbohydrates 68g23%
Fiber 15g60%
Sugar 27g30%
Protein 25g50%
Vitamin A 15966IU319%
Vitamin C 41mg50%
Calcium 503mg50%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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