365 Low-Fat Main Dishes — One Recipe for Every Day!
Easy, beginner-friendly, with full nutrition info.
👉 Download Now – Just $2.90!Are you feeling a bit sluggish and searching for a fresh way to boost your energy? This time of year has me craving vibrant, nutritious meals that not only satisfy but also invigorate my body. That’s why I’ve put together this collection of 18 vegetarian salad recipes high protein. These recipes are packed with wholesome ingredients that will have you feeling energized and ready to tackle your day.
If you’re someone who loves exploring healthy salad ideas or simply trying to incorporate more high protein salads into your meals, you’ve landed in the right place. Whether you’re a busy professional, a fitness enthusiast, or anyone looking to spice up their diet, these vegetarian recipes are designed for you. I know how important it is to find meals that are not only easy to prepare but also loaded with nutrients.
In this post, you’ll discover a variety of delicious salads that are fresh, filling, and perfect for any occasion. From the hearty Quinoa and Black Bean Power Salad to the refreshing Edamame and Avocado Salad, each recipe is a delightful way to nourish your body with plant-based protein. Plus, you’ll find tips to customize these salads to your liking, ensuring you never get bored.
So, get ready to dive into these energizing meals that will brighten your plate and leave you feeling satisfied. Let’s make salads that are not just a side dish but a main event!
Key Takeaways
– Discover 18 unique vegetarian salad recipes that are high in protein and easy to prepare.
– Each recipe is filled with fresh salad ingredients, ensuring your meals are both nutritious and flavorful.
– Learn about various legumes and grains to incorporate into your salads for added health benefits.
– Find practical tips to customize each salad based on your preferences or seasonal ingredients.
– Enjoy the combination of taste and health with these energizing meals that are perfect for any time of the day.
1. Quinoa and Black Bean Power Salad
Craving a meal that fuels your day? This Quinoa and Black Bean Power Salad is the answer, combining wholesome ingredients into a vibrant dish. With protein-packed quinoa and fiber-rich black beans, it offers a satisfying bite that keeps hunger at bay while delivering essential nutrients. The zesty lime and earthy cumin create a flavor explosion, while creamy avocado adds a delightful richness, making every forkful a joy. Perfect as a hearty side or a main dish, you can easily personalize it with your favorite fresh additions for a unique twist.
Ingredients: – 1 cup quinoa, rinsed – 2 cups water – 1 can black beans, rinsed and drained – 1 cup corn kernels – 1 avocado, diced – 1 bell pepper, chopped – Juice of 1 lime – 1 tsp cumin – Salt and pepper to taste – Fresh cilantro for garnish
Instructions: 1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until water is absorbed. 2. In a large bowl, combine cooked quinoa, black beans, corn, avocado, and bell pepper. 3. In a small bowl, whisk together lime juice, cumin, salt, and pepper. 4. Pour dressing over the salad and toss gently. 5. Garnish with fresh cilantro before serving.
FAQs: – Can I make this salad ahead of time? Yes, it keeps well in the fridge for up to 3 days.
Quinoa and Black Bean Power Salad
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Price updated on December 16, 2025 at 6:52 PM
Greenfit Royal Organic Tri Color Quinoa | Non-GMO, Gluten-Free, Vegan, a…
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2. Chickpea Salad with Feta and Cucumber
Looking for a refreshing and filling salad? This Chickpea Salad with Feta and Cucumber is bursting with flavors and nutrients! Packed with protein from chickpeas and creamy feta, this dish is both satisfying and wholesome. The crisp cucumber and fresh parsley add a delightful crunch and brightness to every bite, making it a perfect choice for summer picnics or a light lunch. Whether enjoyed on its own or atop whole-grain bread, this salad is sure to impress.
Ingredients: – 1 can chickpeas, rinsed and drained – 1 cup cucumber, diced – 1 cup cherry tomatoes, halved – 1/2 cup feta cheese, crumbled – 1/4 cup red onion, finely chopped – 1/4 cup fresh parsley, chopped – Juice of 1 lemon – Olive oil, salt, and pepper to taste
Instructions: 1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, feta, red onion, and parsley. 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. 3. Pour the dressing over the salad and mix gently to combine. 4. Serve chilled or at room temperature.
FAQs: – Can I use other cheese? Yes, goat cheese works well too!
Chickpea Salad with Feta and Cucumber
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Price updated on December 16, 2025 at 6:51 PM
Eden Organic Garbanzo Beans, Chickpeas, 15 oz Can (12-Pack Case), No Sal…
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S&W Low Sodium Canned Garbanzos, Chickpeas, Plant Protein and Fiber, Glu…
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3. Lentil Salad with Roasted Vegetables
Searching for a hearty yet nutritious dish? This Lentil Salad with Roasted Vegetables is your answer! Packed with protein and fiber, lentils make this salad both filling and wholesome. Roasting the vegetables enhances their natural sweetness, adding layers of flavor that will have you coming back for seconds. Enjoy it warm or cold, as a main dish or a robust side, making it a versatile option for any meal.
Ingredients: – 1 cup green lentils, rinsed – 2 cups vegetable broth – 1 zucchini, chopped – 1 bell pepper, chopped – 1 red onion, chopped – 2 carrots, sliced – 2 tbsp olive oil – Salt and pepper to taste – 1 tsp thyme – 1 tbsp balsamic vinegar
Instructions: 1. Preheat the oven to 400°F (200°C). 2. Toss zucchini, bell pepper, red onion, and carrots with olive oil, salt, pepper, and thyme. Spread on a baking sheet. 3. Roast for about 25 minutes, until tender. 4. Meanwhile, cook lentils in vegetable broth according to package instructions. 5. Combine cooked lentils and roasted vegetables in a large bowl. Drizzle with balsamic vinegar before serving.
FAQs: – Can I use canned lentils? Yes, just rinse and heat before mixing with vegetables.
Lentil Salad with Roasted Vegetables
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Price updated on December 16, 2025 at 6:52 PM
Sabarot French AOP Green Lentils from Le Puy, 17.6 oz (500 g)
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4. Edamame and Avocado Salad
Want a creamy and nutrient-packed salad? This Edamame and Avocado Salad is a delightful choice! Edamame provides a punch of protein, while creamy avocado adds a velvety texture that makes every bite irresistible. Tossed with a ginger-soy dressing, this salad packs a refreshing kick and can be enjoyed for lunch or as a light dinner. It’s visually appealing too, with its vibrant green colors that brighten up any plate!
Ingredients: – 1 cup shelled edamame (fresh or frozen) – 1 avocado, diced – 1/4 cup red onion, finely chopped – 2 tbsp sesame oil – 1 tbsp soy sauce – 1 tsp grated ginger – Sesame seeds for garnish – Salt and pepper to taste
Instructions: 1. If using frozen edamame, steam until tender. 2. In a bowl, combine edamame, diced avocado, and red onion. 3. In a small bowl, whisk together sesame oil, soy sauce, ginger, salt, and pepper. 4. Pour dressing over the salad and toss gently. 5. Garnish with sesame seeds before serving.
FAQs: – Can I replace edamame? Yes, green peas work well too!
Edamame and Avocado Salad
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Price updated on December 16, 2025 at 6:53 PM
Woodstock Farms Organic Shelled Edamame, 10 Ounce — 12 per case.
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5. Mediterranean Quinoa Salad
Dreaming of a taste of the Mediterranean? This Mediterranean Quinoa Salad is packed with flavor and fresh ingredients! Quinoa serves as a hearty base, complemented by olives, sun-dried tomatoes, and artichokes, creating a delicious burst of flavor. Toss in feta cheese and a simple lemon-olive oil dressing, and you have a perfect dish for meal prep, picnics, or a light summer dinner. Not only is it tasty, but it’s also loaded with nutrients, making it a wholesome choice!
Ingredients: – 1 cup quinoa, rinsed – 2 cups water – 1/2 cup kalamata olives, pitted and sliced – 1/2 cup sun-dried tomatoes, chopped – 1/2 cup artichoke hearts, chopped – 1/4 cup feta cheese, crumbled – Juice of 1 lemon – 2 tbsp olive oil – Salt and pepper to taste
Instructions: 1. In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. 2. In a large bowl, combine cooked quinoa, olives, sun-dried tomatoes, artichokes, and feta cheese. 3. Whisk together lemon juice, olive oil, salt, and pepper, and pour over the salad. 4. Toss gently until combined.
FAQs: – Can I add protein? Yes, grilled chicken or chickpeas work wonderfully!
Mediterranean Quinoa Salad
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Price updated on December 16, 2025 at 6:55 PM
Greenfit Royal Organic Tri Color Quinoa | Non-GMO, Gluten-Free, Vegan, a…
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6. Spinach and White Bean Salad
Brighten your day with this vibrant Spinach and White Bean Salad! The fresh spinach provides a crunchy base, while creamy white beans add heartiness and a boost of protein. Tossed with a simple vinaigrette and crunchy walnuts, this salad is perfect as a meal on its own or as a side dish. With its delicious combination of greens and beans, it’s a healthy option that’s both energizing and satisfying.
Ingredients: – 4 cups fresh spinach, washed and dried – 1 can white beans, rinsed and drained – 1/4 cup walnuts, chopped – 1/4 cup red onion, thinly sliced – 2 tbsp olive oil – 1 tbsp apple cider vinegar – Salt and pepper to taste
Instructions: 1. In a large bowl, combine spinach, white beans, walnuts, and red onion. 2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. 3. Drizzle dressing over the salad and toss well. 4. Serve immediately or let it sit for 10 minutes for flavors to develop.
FAQs: – Can I use other beans? Yes, chickpeas or black beans work great too!
Spinach and White Bean Salad
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Price updated on December 16, 2025 at 6:54 PM
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7. Thai-inspired Tofu Salad
Looking to spice things up? This Thai-inspired Tofu Salad bursts with fresh ingredients and bold flavors! Marinated tofu provides a protein boost, while a colorful vegetable medley adds a satisfying crunch. The combination of sesame oil and lime juice gives this salad an exciting twist, making it a standout dish. Ideal for meal prep, it stays fresh in the fridge for a few days, perfect for healthy lunches on the go.
Ingredients: – 1 block firm tofu, pressed and cubed – 2 tbsp soy sauce – 1 tbsp sesame oil – 1 cup red cabbage, shredded – 1 cup carrots, shredded – 1/2 cup bell pepper, sliced – Juice of 1 lime – Fresh cilantro for garnish
Instructions: 1. Marinate the tofu cubes in soy sauce and sesame oil for at least 15 minutes. 2. Heat a skillet over medium heat and cook marinated tofu until golden brown, about 8-10 minutes. 3. In a large bowl, combine red cabbage, carrots, and bell pepper. 4. Add cooked tofu to the salad and drizzle with lime juice. 5. Toss well and garnish with fresh cilantro before serving.
FAQs: – Can I bake the tofu? Yes, baking is a healthy alternative! Use 400°F for about 20 minutes.
Thai-inspired Tofu Salad
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Price updated on December 16, 2025 at 6:54 PM
Franklin Farms Organic Vacuum Packed Tofu, 14 Ounce — 12 per case.
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8. Roasted Beet and Goat Cheese Salad
Indulge in the delightful flavors of this Roasted Beet and Goat Cheese Salad! Roasting beets intensifies their natural sweetness, beautifully pairing with tangy goat cheese. The addition of fresh greens and a light vinaigrette elevates this salad to a sophisticated choice for lunch or dinner. Loaded with nutrients and bursting with color, it’s a stunning option that showcases seasonal ingredients beautifully.
Ingredients: – 4 medium beets, washed and trimmed – 4 cups mixed greens – 1/2 cup goat cheese, crumbled – 1/4 cup walnuts, toasted – 3 tbsp balsamic vinegar – 2 tbsp olive oil – Salt and pepper to taste
Instructions: 1. Preheat oven to 400°F (200°C). Wrap beets individually in foil and place on a baking sheet. 2. Roast for 30-40 minutes until tender. Let cool, then peel and slice. 3. In a large bowl, combine mixed greens, roasted beets, goat cheese, and walnuts. 4. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. 5. Drizzle dressing over the salad and toss gently before serving.
FAQs: – Can I use feta instead of goat cheese? Yes, it gives a nice salty flavor!
Roasted Beet and Goat Cheese Salad
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Price updated on December 16, 2025 at 6:54 PM
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9. Farro Salad with Cranberries and Pecans
Experience the delightful textures in this Farro Salad with Cranberries and Pecans! With a nutty base of farro, the sweet-tart cranberries and crunchy pecans create a harmonious blend of flavors. Perfect for fall gatherings or a wholesome lunch, this salad is bursting with flavor and hearty ingredients. Tossed with a light vinaigrette, it can be served warm or cold, making it a comforting option that feels both indulgent and nourishing.
Ingredients: – 1 cup farro, rinsed – 3 cups water – 1/2 cup dried cranberries – 1/2 cup pecans, chopped – 1/4 cup green onions, chopped – 3 tbsp apple cider vinegar – 2 tbsp olive oil – Salt and pepper to taste
Instructions: 1. In a medium saucepan, bring farro and water to a boil. Reduce heat and simmer for about 25 minutes until tender. 2. In a large bowl, combine cooked farro, cranberries, pecans, and green onions. 3. Whisk together apple cider vinegar, olive oil, salt, and pepper in a small bowl. 4. Pour dressing over the salad and mix well before serving.
FAQs: – Can I add more vegetables? Yes, roasted Brussels sprouts can be an excellent addition!
Farro Salad with Cranberries and Pecans
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Price updated on December 16, 2025 at 6:54 PM
Bob’s Red Mill Organic Farro Grain, 24oz (Pack of 4) – Non GMO, Vegan, K…
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10. Pesto Pasta Salad with Spinach and Peas
Ready to elevate your salad experience? This Pesto Pasta Salad is loaded with spinach and peas, delivering a burst of flavor that’s hard to resist! The combination of al dente pasta with vibrant pesto creates a satisfying dish, while fresh spinach adds a delightful crunch and peas provide a pop of sweetness. Perfect for picnics or potlucks, it’s a crowd-pleaser that can be prepped ahead of time and tastes even better the next day.
Ingredients: – 8 oz whole grain pasta – 1 cup fresh spinach – 1 cup peas (fresh or frozen) – 1/2 cup pesto – 1/4 cup cherry tomatoes, halved – Salt and pepper to taste
Instructions: 1. Cook pasta according to package instructions; drain and rinse under cold water. 2. In a large bowl, combine cooked pasta, spinach, peas, and cherry tomatoes. 3. Add pesto, salt, and pepper, and mix until well combined. 4. Refrigerate for at least 30 minutes before serving to let flavors meld.
FAQs: – Can I use store-bought pesto? Yes, it’s a great time saver!
Pesto Pasta Salad with Spinach and Peas
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Price updated on December 16, 2025 at 6:57 PM
Barilla Whole Grain Rotini Pasta, 16 oz. Box (Pack of 12) – Non-GMO, Mad…
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11. Mexican Bean Salad
Get ready to spice up your meal with this vibrant Mexican Bean Salad! Bursting with flavors and textures, it’s a fiesta in a bowl with black beans, kidney beans, corn, and colorful bell peppers. The zesty lime dressing adds a refreshing kick that ties everything together perfectly. Easy to prepare, this salad is an ideal dish for barbecues, potlucks, or a tasty side for taco night. Not only is it visually appealing, but it’s also packed with plant-based protein and fiber for a filling addition to any meal!
Ingredients: – 1 can black beans, rinsed and drained – 1 can kidney beans, rinsed and drained – 1 cup corn kernels – 1 bell pepper, diced – 1/4 cup red onion, finely chopped – Juice of 2 limes – 2 tbsp olive oil – Cilantro for garnish – Salt and pepper to taste
Instructions: 1. In a large bowl, combine black beans, kidney beans, corn, bell pepper, and red onion. 2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. 3. Pour the dressing over the bean mixture and toss well. 4. Garnish with fresh cilantro before serving.
FAQs: – Can I add cooked chicken? Yes, it’s great as a protein boost!
Fun fact: A cup of this Mexican Bean Salad packs roughly 15g protein and 12g fiber—more staying power than you’d expect from a veggie dish. Perfect for vegetarian salad recipes high protein, it fuels barbecue nights and taco cravings with plant-based goodness.
Mexican Bean Salad
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Price updated on December 16, 2025 at 6:56 PM
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12. Sweet Potato and Quinoa Salad
Warm up with this comforting Sweet Potato and Quinoa Salad, a delightful blend of flavors and nutrients! Roasted sweet potatoes not only taste amazing but also pack a vitamin A punch, while quinoa adds a nutty essence. Toss in some leafy greens for extra crunch and a light lemon dressing to tie everything together. This salad works beautifully as a filling lunch or dinner option, sure to satisfy your cravings and nourish your body.
Ingredients: – 2 medium sweet potatoes, peeled and cubed – 1 cup quinoa, rinsed – 2 cups water – 4 cups mixed greens – 1/4 cup walnuts, chopped – 3 tbsp olive oil – Juice of 1 lemon – Salt and pepper to taste
Instructions: 1. Preheat oven to 400°F (200°C). Spread sweet potato cubes on a baking sheet, drizzle with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender. 2. In a saucepan, combine quinoa and water; bring to a boil, then simmer for 15 minutes until water is absorbed. 3. In a large bowl, combine roasted sweet potatoes, quinoa, mixed greens, and walnuts. 4. Drizzle with remaining olive oil and lemon juice, and toss to combine.
FAQs: – Can I use other nuts? Yes, pecans or almonds would work well!
Sweet Potato and Quinoa Salad
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Price updated on December 16, 2025 at 6:56 PM
Greenfit Royal Organic Tri Color Quinoa | Non-GMO, Gluten-Free, Vegan, a…
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13. Cucumber and Chickpea Salad with Yogurt Dressing
Brighten your day with this refreshing Cucumber and Chickpea Salad featuring a creamy yogurt dressing! Crisp cucumbers offer a refreshing crunch, while protein-packed chickpeas add texture and substance. The yogurt dressing, infused with herbs and garlic, brings a delicious twist that makes this salad both delightful and satisfying. Perfect as a side dish or a light meal on its own, this recipe is quick to prepare, making it an ideal option for a healthy, last-minute lunch.
Ingredients: – 1 can chickpeas, rinsed and drained – 1 cup cucumber, diced – 1/2 cup yogurt (plain) – 1 tbsp lemon juice – 1 clove garlic, minced – 1 tbsp fresh dill, chopped – Salt and pepper to taste
Instructions: 1. In a bowl, combine chickpeas, cucumber, yogurt, lemon juice, garlic, dill, salt, and pepper. 2. Mix well until everything is combined. 3. Serve chilled or at room temperature for a refreshing salad.
FAQs: – Can I use frozen chickpeas? Yes, just thaw and rinse before using!
Fun fact: A cup of cooked chickpeas packs about 15g of protein—great for vegetarian salad recipes high protein. Pair with cucumber for a refreshing crunch and yogurt dressing for staying powered through the afternoon. Quick, tasty, and seriously satisfying.
Cucumber and Chickpea Salad with Yogurt Dressing
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Price updated on December 16, 2025 at 6:56 PM
Eden Organic Garbanzo Beans, Chickpeas, 15 oz Can (12-Pack Case), No Sal…
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14. Apple and Walnut Salad with Maple Vinaigrette
Enjoy the sweet crunch of this Apple and Walnut Salad, drizzled with a delicious maple vinaigrette! Crisp apples and crunchy walnuts create a delightful contrast that’s perfect for a fall-inspired dish. Not only is this salad tasty, but it’s also packed with nutrients, making it a wholesome addition to any meal. The maple vinaigrette ties everything together, adding a touch of sweetness that makes this salad a crowd favorite. Serve it as a refreshing side dish or enjoy it on its own as a light meal!
Ingredients: – 4 cups mixed greens – 1 apple, sliced – 1/2 cup walnuts, toasted – 1/4 cup feta cheese, crumbled – 2 tbsp maple syrup – 2 tbsp apple cider vinegar – 2 tbsp olive oil – Salt and pepper to taste
Instructions: 1. In a large bowl, combine mixed greens, apple slices, walnuts, and feta cheese. 2. In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper. 3. Drizzle the dressing over the salad and toss gently before serving.
FAQs: – Can I use other nuts? Sure! Pecans or almonds would also be delicious.
Apple and Walnut Salad with Maple Vinaigrette
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Price updated on December 16, 2025 at 6:57 PM
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15. Zucchini Noodle Salad with Cherry Tomatoes
Stay light and fresh with this Zucchini Noodle Salad featuring vibrant cherry tomatoes! Zucchini noodles, or zoodles, offer a low-carb alternative to traditional pasta, making this salad a fantastic healthy meal option. Tossed with juicy cherry tomatoes and a light vinaigrette, it bursts with flavor and color! This salad can be enjoyed as a main dish or a side dish, and it’s super easy to whip up in no time. Add grilled chicken or chickpeas for a protein boost, and you’re all set for a nourishing meal.
Ingredients: – 2 medium zucchinis, spiralized – 1 cup cherry tomatoes, halved – 1/4 cup basil, chopped – 2 tbsp olive oil – 1 tbsp balsamic vinegar – Salt and pepper to taste
Instructions: 1. In a large bowl, combine zucchini noodles, cherry tomatoes, and basil. 2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. 3. Drizzle dressing over the salad and toss gently to combine. 4. Serve immediately or chill for a refreshing experience.
FAQs: – Can I add protein? Yes, grilled chicken or shrimp would be delicious!
Zucchini Noodle Salad with Cherry Tomatoes
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Price updated on December 16, 2025 at 6:58 PM
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16. Broccoli and Rice Salad with Almonds
Dig into this delightful Broccoli and Rice Salad loaded with crunchy almonds! Brown rice adds a nutty base, while fresh broccoli florets provide a refreshing crunch. Tossed with a light dressing and topped with toasted almonds, this salad is a healthy option that’s perfect for meal prep or a side dish at dinner. It’s a wonderful way to enjoy seasonal vegetables and whole grains, offering a satisfying crunch with every bite. Plus, it’s incredibly easy to make, making it a go-to recipe for busy weeknights!
Ingredients: – 2 cups cooked brown rice – 2 cups broccoli florets, steamed – 1/2 cup almonds, toasted and chopped – 1/4 cup red onion, diced – 3 tbsp olive oil – 1 tbsp apple cider vinegar – Salt and pepper to taste
Instructions: 1. In a large bowl, combine cooked brown rice, steamed broccoli, almonds, and red onion. 2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. 3. Drizzle the dressing over the salad and mix well. 4. Serve chilled or at room temperature.
FAQs: – Can I use cauliflower instead of broccoli? Yes, both work great!
Fun fact: This Broccoli and Rice Salad with Almonds is a high-protein vegetarian salad recipe, delivering about 15g of protein per serving thanks to almonds and brown rice. It’s easy to meal-prep and stays crunchy—perfect for busy weeknights.
Broccoli and Rice Salad with Almonds
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17. Carrot and Raisin Salad with Lemon Dressing
Sweeten up your salad choices with this refreshing Carrot and Raisin Salad drizzled with a zesty lemon dressing! Grated carrots paired with plump raisins create a delightful blend of sweetness and crunch. The lemon dressing adds brightness, making this salad a perfect side dish for any meal. Quick to prepare, it can be made ahead of time, allowing the flavors to meld beautifully. This vibrant salad is great for potlucks, picnics, or as a healthy snack throughout the day.
Ingredients: – 4 cups carrots, grated – 1/2 cup raisins – 1/4 cup walnuts, chopped – Juice of 1 lemon – 2 tbsp olive oil – Salt and pepper to taste
Instructions: 1. In a bowl, combine grated carrots, raisins, and walnuts. 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. 3. Pour dressing over the salad and mix thoroughly. 4. Serve immediately or refrigerate for 30 minutes before serving.
FAQs: – Can I use dried cranberries instead of raisins? Yes, they add a nice tartness.
Carrot and Raisin Salad with Lemon Dressing
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18. Asian Slaw Salad with Peanut Dressing
End your salad journey with this scrumptious Asian Slaw Salad topped with a creamy peanut dressing! This colorful salad features a mix of crunchy cabbage, carrots, and bell peppers, all beautifully coated in a rich peanut sauce. The bold flavors and textures create a satisfying dish that’s perfect as a standalone meal or a vibrant side. Quick to prepare and absolutely delicious, this slaw allows you to use up leftover veggies while delivering a delightful crunch!
Ingredients: – 4 cups shredded cabbage – 1 cup carrots, shredded – 1 bell pepper, sliced – 1/4 cup peanuts, chopped – 3 tbsp peanut butter – 2 tbsp soy sauce – 1 tbsp honey – 1 tbsp rice vinegar – Water to thin, if necessary
Instructions: 1. In a large bowl, combine shredded cabbage, carrots, and bell pepper. 2. In a small bowl, whisk together peanut butter, soy sauce, honey, and rice vinegar. Add water to thin, if needed. 3. Pour the dressing over the slaw and toss to combine. 4. Top with chopped peanuts before serving.
FAQs: – Can I make the dressing ahead of time? Yes, it stores well in the fridge for up to a week.
Asian Slaw Salad with Peanut Dressing
Editor’s Choice
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Conclusion
With these 18 vegetarian salad recipes high in protein, you have a bounty of energizing options at your fingertips!
Each recipe is packed with fresh ingredients, bold flavors, and vibrant colors that not only nourish your body but also tantalize your taste buds.
So, whether you’re prepping for a busy week or looking to impress at your next gathering, these salads are the perfect choice. Get cooking and enjoy the vibrant world of plant-based cuisine!
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Frequently Asked Questions
What makes a vegetarian salad high in protein, and which ingredients are best?
Want a vegetarian salad that truly packs a punch? High-protein vegetarian salads usually pair a solid protein source with a grain or legume base and colorful veggies. The best ingredients include quinoa, chickpeas, lentils, black beans, edamame, hemp seeds, chia seeds, almonds, and dairy or plant-based cheeses like feta or paneer. Combine a grain or beans with veggies and a dose of seeds for texture and extra protein. In the 18 Vegetarian Salad Recipes High Protein collection, you’ll see vegetarian salad recipes high protein ideas that are energizing and full of fresh salad ingredients.
Tip: batch-cook quinoa or beans ahead, then mix with chopped veggies and your favorite dressing for a quick, protein-rich meal.
Which high protein salads are quickest to prepare for busy weekdays?
For busy days, look for salads that rely on pre-cooked quinoa, canned beans, or lentils and a simple dressing. The fastest combos include quinoa + chickpeas + cucumber and tomatoes, or lentil + feta + herbs. Do a Sunday batch: cook grains, rinse beans, chop veggies, and store each component separately. When you’re ready to eat, simply assemble and toss with a light lemon-olive oil dressing. It’s the kind of healthy salad idea that’s both energizing and practical for your week.
Can these salads help with energy levels and post-workout recovery?
Definitely. High-protein salads fuel workouts by delivering protein for muscle repair and complex carbs for steady energy. Include a solid protein source (quinoa, beans, tofu), a whole-grain base, and plenty of colorful veggies; add healthy fats (avocado, seeds) and a vitamin C-rich dressing to boost iron absorption. For post-workout recovery, aim for about 20–30 grams of protein per meal—one cup of cooked quinoa plus a half cup of beans or a scoop of tofu is a great target. The article’s recipes center on energizing meals with fresh salad ingredients you can enjoy any day.
How can I customize these vegetarian salads to suit gluten-free or dairy-free diets?
Many high-protein vegetarian salads are naturally gluten-free if you stick to quinoa, beans, and seeds, but always check dressings and add-ins for hidden gluten. For dairy-free versions, swap feta or paneer for dairy-free cheeses or omit cheese altogether, and use tahini-lemon or olive oil dressings. If you need gluten-free grains, use quinoa or buckwheat (naturally gluten-free) or rice-based bases. With these tweaks, you can keep the same high-protein, energizing appeal.
What storage tips help these high-protein salads stay fresh and safe all week?
Prep and store correctly to keep flavors bright. Cook quinoa or beans in advance and refrigerate, chop vegetables and portion into airtight containers, and keep dressings separate until serving. Add greens and avocado at the moment you eat to prevent sogginess or browning. Label containers with dates and aim to eat within 4–5 days for safety. By following these steps, you’ll have quick, protein-packed salads ready to grab for busy days.
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