These raw salad recipes will add a whole new level of excitement to your meals!
Every time you put some raw veggies and fruit on your plate, it’s like Christmas.
It may not be the most ‘healthy’ eating plan, but who cares when it tastes so good?
While many people think salads are boring, these recipes are anything but!
This list of 12 is full of exciting, colorful salads that can be served as a meal or snack.
They’re a great way to get more greens in your diet.
I promise they’ll taste amazing too.
You won’t believe how good these raw salad recipes are!
Kale is a superfood that’s packed with vitamins, minerals, and antioxidants.
It’s also rich in fiber, antioxidants, and protein.
So why not have it in your salad?
This recipe has you covered! It’s full of flavor and nutrient-rich ingredients.
If you’re looking for a simple way to enhance your salads without sacrificing flavor or nutrition, this recipe is for you.
You can also eat this dish as a side to any meal.
It goes great with grilled chicken or fish, but it tastes best with some roasted potatoes on the side.
Carrot salad is the ultimate side dish to any meal.
It’s healthy, colorful, and wonderfully crunchy.
If you love carrots but aren’t a fan of grating them (or don’t want to spend an hour on it), this recipe makes it easy!
Just throw everything in a blender, and you’re good to go.
That saves time, not to mention effort.
This carrot salad is so fresh and tangy that everyone will want more.
It pairs perfectly with grilled meats or poultry for a wholesome meal with little effort.
I’m a big fan of beetroot salads, but I can never get enough of the sweet and tangy lemon dressing.
This recipe is vegan-friendly, and it’s super tasty.
It only calls for four ingredients – beets, dried fruit, za’atar (dried sumac leaves), and lemon juice.
The beets add some earthy flavor to the mix.
The za’atar is a nice addition to the citrusy taste of the salad .
And hey, this recipe works with any other veggies you have on hand!
If you want something lighter and lower in carbs, this salad is great for lunch or dinner.
If you’re looking for a tasty way to make raw vegan food, look no further than this cucumber salad!
This salad is bursting with fresh veggies and herbs.
It has a cool crunch from cucumbers, red onions, and walnuts.
The perfect balance of tangy and sweet, it’s the ultimate summer side dish!
If you’ve never tried raw beets, I highly recommend it.
They have such a wonderful texture, and they’re super nutritious.
Raw ones are a little less sweet than beet greens, but still quite yummy.
You can also use them as an alternative to cooked beets in your salads, or simply add them to any dish that needs more greens.
This salad is light, refreshing, and perfect for summer.
The cucumbers are crunchy and the tomatoes have a wonderful juice that coats every leaf.
The addition of feta cheese adds a bit of flavor to this salad, but it’s not so heavy as to overpower the taste.
If you prefer your salads less acidic, feel free to add more lemon or honey.
This is the perfect recipe to keep on hand when you’re craving sweet, savory flavors.
The combination of beets, carrots, fennel, and yogurt is fantastic.
You will love how the sweetness balances out the earthy flavors that make this salad so tasty.
And it only takes 10 minutes to make!
Looking for a quick, homemade way to make some extra holiday leftovers more memorable?
Check out this raw Brussels sprouts and apple salad!
This recipe is ideal for busy days when you don’t have time to spend in the kitchen.
It features crisp sprouts, sweet apples, salty almonds, and savory walnuts.
Pure bliss for your pallet!
This salad is the perfect combination of sweet, salty, and crunchy.
The salad has a bright mix of cucumbers, beets, avocado, and quinoa.
It’s topped with a zesty lemon dill vinaigrette that adds all the right flavors.
For something different, try this at your next summer BBQ.
This recipe is perfect for those who are looking to up their raw food game.
It’s easily vegan, gluten-free, and super easy to make.
The carrots add a nice level of sweetness to the salad while the ginger and turmeric give it a lovely bite.
It has loads of fresh herbs that add plenty of flavor and makes this salad even more appealing.
I love how each spoonful brings a different taste experience, which is why I say you should try this recipe!
So grab your favorite dressing because it’s time for one final veggie dish!
Your idea of a fresh, light salad is probably something like this.
Each bite brings a burst of sweet, crunchy goodness and creamy, tangy flavor.
The perfect combination, if you ask me!
This salad is loaded with roasted asparagus, feta cheese, and hard-boiled eggs.
I love the contrast of rich and creamy creaminess with salty and bright flavors.
If you’re looking for a quick, tasty lunch that’s packed with nutrients, this raw spinach salad is the ideal option.
It has all the same nutrients as your typical salad but without any of the cooking.
The only way to taste this salad is to eat it!
This health-conscious recipe requires just five ingredients and 45 minutes of your time.
And it’s so good, you might even forget you’re eating it in exchange for a healthier diet.
- 1 Oven
- 1 Sheet pan
- 1 –1/2 cups sourdough bread torn into cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound brussels sprouts trimmed and thinly sliced
- 2 crisp apples cored and diced
- 2 scallions thinly sliced
- 1/4 cup toasted chopped walnuts
- 1/4 cup dried blueberries or cranberries
- 1 ounce shaved Manchego cheese
- 1 tablespoon chopped parsley
- Set the oven to 400 degrees Fahrenheit.
- Spread the bread in a single layer on a sheet pan and mix with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The bread should be toasted for 15 to 17 minutes, stirring halfway through, until golden brown.
- In a small bowl, combine the Dijon mustard, white wine vinegar, olive oil, kosher salt, and black pepper to make the vinaigrette.
- In a sizable bowl, mix the brussels sprouts, apples, scallions, walnuts, blueberries, Manchego, and parsley. Drizzle the vinaigrette over the mixture.