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15 amazing NO-LETTUCE salads

I love salads – they are flavorful and fresh, and with the right ingredients they can be really filling. But, sometimes a typical lettuce-based salad can be redundant and boring. Here are some of my favorite salad recipes that have NO lettuce!

Cookie + Kate: Crunchy Thai Peanut & Quinoa Salad

Yummy Beet: Roasted Broccoli Salad with Pine Nuts, Raisins, & Feta

hbEATS (thats me!): Grilled Corn Salad with Avocado & Chimichurri Drizzle

Food Network: Katie Lee’s Shaved Brussels Sprout Salad

Life’s Ambrosia: Cold Sesame Noodle Salad

hbEATS (thats me!): Farro Salad with Grilled Halloumi

Last Ingredient: Roasted Tomato Pesto Potato Salad

What’s Gaby Cooking: Pesto Caprese Quinoa Salad

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hbEATS (thats me!): Avocado Chicken Salad

Homegrown & Healthy: Chickpea, Avocado & Feta Salad

Cookie + Kate: Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

hbEATS (thats me!): Jicama & Apple Salad

Oh My Veggies: Warm Cauliflower & Israeli Couscous Salad

hbEATS (thats me!): Chickpea “Tuna” Salad

Delish: Shrimpo de Gallo Salad

crispy salmon with tomato-olive salsa

Here’s a light, fresh recipe perfect for the summer time. Searing the salmon on the stovetop gives it a great flavor and perfect crisp. Top with a refreshing tomato-olive salsa and dinner is ready in 15 minutes !

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Crispy Salmon with Tomato Olive Salsa Recipe:
for the salmon:
salmon fillets (the below recipe makes enough salsa to top 2 salmon fillets)
salt/pepper to taste
olive oil or olive oil spray

for the salsa:
1 tomato, chopped
around 8-10 kalamata olives, chopped
1 and 1/2 teaspoons capers
1/4 cup loosely packed fresh basil, chopped
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

steps:
1. Prepare your salsa first, so it has time to marinate together in the fridge while the salmon cooks.
2. Prepare salsa by mixing together the chopped tomato, chopped olives, capers, chopped basil, olive oil, red wine vinegar, garlic powder, and pepper. Store in fridge until you are ready to serve.
3. For the salmon, season both sides with salt & pepper to taste.
4. Add some olive oil or olive oil spray (about 1-2 tablespoons) to a skillet on medium heat.
5. Cook the salmon for around 5 minutes per side (more or less depending on thickness), until crispy and just cooked through.
6. Serve the salmon immediately and top with the marinated tomato-olive salsa. Enjoy!

the BEST kale salad base

This has been my go to salad base recently – it is SO good. I’m obsessed with changing up the toppings and making new creations with this kale salad starter!

Kale Salad Base Recipe:
1 10oz bag of kale
1/4 teaspoon salt
1 small/medium avocado or 1/2 large avocado
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper
1 teaspoon dijon mustard
1-2 tablespoons grated parmesan cheese

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steps:
1. Transfer the kale leaves into a large bowl, handful by handful, removing all the hard stems/tough bits
2. Add the 1/4 teaspoon of salt to the bowl of kale and massage the leaves with your hands until they begin to wilt/soften (about 15 seconds)
3. Add the avocado to the bowl and again, massage everything together until the leaves further wilt (about 15-30 seconds)
4. Finally add the remaining ingredients- lemon juice, olive oil, pepper, dijon mustard, and parmesan- and toss everything until well combined
5. Add in your favorite salad ingredients and enjoy!

notes:
– This recipe makes 2 main dish salads or about 4-6 side dish salads (depending on how many toppings you add in)
– Some of my favorite combinations to add to this salad base are:
— quinoa, fresh mozzarella, tomatoes, pine nuts
— chickpeas, olives, cucumbers, tomatoes
— buffalo tofu, cucumber, tomato

baked oatmeal bites

Here’s a perfect breakfast/snack recipe to meal prep ahead of time! Freeze half if you are cooking for one, or refrigerate them and heat in the microwave throughout the week as needed. Filling, but healthy – this is my new go-to breakfast recipe. Top with some peanut butter for my ultimate heaven.

Baked Oatmeal Bites Recipe:
2 cups rolled oats
3 small overripe bananas OR 2 large overripe bananas
1 cup unsweetened original almond milk (or milk of your choice)
1 egg
1/4 cup coconut sugar (or brown sugar)
1 teaspoon baking powder
1 and 1/2 teaspoon cinnamon
pinch of salt
3/4 cup frozen blueberries

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steps:
1. Pre-heat oven to 350 degrees F.
2. In a large bowl, mash your bananas with the back of a fork.
3. To the same bowl, add the egg and whisk together.
4. Add the milk, oats, sugar, baking powder, cinnamon and salt to the bowl and mix until everything is well combined.
5. Finally, carefully toss in the frozen blueberries.
6. Grease a muffin tin, and spoon in the oatmeal mixture until each muffin tin is filled to the top.
7. Bake for around 22-25 minutes or until baked oatmeal begins to separate from the sides of each muffin tin.
8. Let cool completely before removing each baked oatmeal bite from the muffin tin.
9. Keep refrigerated and heat for around 30 seconds in the microwave before eating. I meal prep these and freeze half for another week! For some extra protein / sweetness, spread some nut butter on top after heating. YUM – enjoy.

sweet & spicy tofu

This is one of my new staple recipes. It’s so good it even helped convince my mom that tofu CAN be delicious and flavorful. It’s perfect to serve with some steamed broccoli and brown rice, or try it out with this cold sesame noodle salad that I tried in the photo below! Such a good combo.

Sweet & Spicy Tofu Recipe:

For the tofu:

About 8 ounces extra firm tofu

1 tablespoon cornstarch

1 tablespoon soy sauce

1/2 tablespoon sriracha

1/2 tablespoon maple syrup

For the glaze:

2 tablespoon soy sauce

1/4 tablespoon sriracha

1/2 tablespoon maple syrup

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steps:

  1. Preheat your oven to 400 degrees F
  2. Line a baking sheet with parchment paper and spray with nonstick cooking spray
  3. Press your tofu lightly on all sides with a clean kitchen towel, paper towels, or a tofu press to remove some of the absorbed water
  4. Cut tofu into bite sized cubes and place in a medium bowl
  5. Toss tofu cubes with 1 tablespoon cornstarch
  6. In a small bowl, combine together the 1 tablespoon soy sauce, 1/2 tablespoon sriracha, and 1/2 tablespoon maple syrup. Once combined add sauce to the medium bowl with the tofu and toss gently until all pieces are coated
  7. Spread the tofu onto the baking sheet and bake for 20 minutes, flipping each piece halfway through.
  8. While the tofu is slightly cooling, mix the 2 tablespoons soy sauce, 1/4 tablespoon sriracha and 1/2 tablespoon maple syrup in a small bowl
  9. Add the sauce to a small saucepan and turn heat to medium-low
  10. Stir constantly and once small bubbles start to appear, add in the tofu cubes and toss until all pieces are covered and the sauce has thickened into a glaze. Enjoy!