5 Super Easy Dinner Salads Ideas

Eating salad almost every day may be one of the most healthy eating habits you can adopt and one of the simplest, experts say.
It is a super-convenient way to work in a couple of servings of vegetables and/or fruit.
You can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad greens, a few carrots or other veggies, and a bottle of light salad dressing.
Not only that, but salads are cool, crunchy, and fun to eat, lots of textures, colors, and flavors.
Most people enjoy eating salads- even kids!
You can customize them to include the vegetables and fruits that appeal to you the most, and whichever ones you have on hand.

5 Super Easy Dinner Salads Ideas

Change your weeknight dinner routine with these easy dinner salads ideas and combine favorite ingredients in fresh ways for satisfying meals that hit the spot!

1. Shrimp Caesar Salad

4 servings, preparation 7 minutes, cook time 6 minutes


  • Nonstick cooking spray
    4 slices whole-grain bread
    1 tablespoon canola oil
    1 pound raw shrimp, shelled and cleaned, tails removed
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoons lemon juice
    4 tablespoons light mayonnaise
    1 teaspoon Worcestershire sauce
    4 tablespoons finely grated Parmesan
    1/4 teaspoon garlic powder
    8 cups torn romaine lettuce
    1/2 cup thinly sliced red onion
    4 tablespoons shaved Parmesan


  1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.
  2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.
  3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.
  4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.

Shrimp Caesar Salad

2. Salmon Salad & Cheesy Bread Sticks

4 servings, preparation 20 minutes, cook time 12 minutes


  • 1 ounce Neufchatel cheese
    8 whole wheat bread sticks
    2 tablespoons chopped chives
    1 pound asparagus, trimmed
    4 5-ounce salmon fillets
    3/4 teaspoon salt
    Nonstick cooking spray
    2 tablespoons extra virgin olive oil
    1 tablespoon lemon juice
    6 cups mixed greens
    1 cup red seedless grapes, halved


  1. Microwave the Neufchatel in a bowl until just warm, about 10 seconds; stir until smooth. Roll one end of each bread stick in the cheese and sprinkle with chives. Set aside.
  2. Add 1 inch water to a skillet and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain; run under cold water. Cut into bite-size pieces.
  3. Sprinkle the salmon with 1/2 teaspoon of the salt. Coat a grill pan with cooking spray. Add salmon and cook over medium-high heat 4 minutes per side.
  4.  Whisk together the olive oil, lemon juice, and remaining salt. Combine the greens, grapes, and asparagus; toss with 2 tablespoons of the dressing. Drizzle remaining dressing over the warm salmon.
  5. Divide the salad among four plates; top each plate with a salmon fillet and two bread sticks.

Salmon Salad & Cheesy Bread Sticks

3. Thai Pork Salad

4 servings, preparation 15 minutes, cook time 10 minutes


  • 4 ounces thin rice noodles
  • 1/4 cup lime juice
    2 tablespoons fish sauce
  • 2 tablespoons brown sugar
    1/2 teaspoon Asian chili sauce
    1/2 teaspoon salt
    1/4 cup loosely packed basil leaves, chopped
    1/4 cup loosely packed mint leaves, chopped
    1 pound pork tenderloin, cut into thin 3-inch-long strips
    4 cups shredded cabbage
    2 apples, cored and thinly sliced
    1 cup shredded carrots
    1 red bell pepper, thinly sliced
    1 green bell pepper, thinly sliced
    1 tablespoon sesame oil
    1/4 cup cashews, coarsely chopped


  1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
  2. In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.
  3. Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
  4. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.

Thai Pork Salad

4. Buffalo Chicken Salad

4 servings,preparation 10 minutes,cook time 8 minutes


  • 2 tablespoons hot sauce
    2 teaspoons paprika
    1 1/4 pounds chicken tenders
    Nonstick cooking spray
    1/2 cup light mayonnaise
    1/2 cup crumbled blue cheese
    1 teaspoon white wine vinegar
    6 cups shredded romaine lettuce
    1 cup shredded carrots
    1 cup chopped celery
    1/2 cup thinly sliced red onion


  1. Mix together the hot sauce and paprika in a large bowl; add the chicken tenders and toss to coat.
  2. Coat a grill pan with cooking spray. Add chicken tenders and cook over medium-high heat 4 minutes per side or until cooked through.
  3. Whisk together the mayonnaise, blue cheese, and vinegar in a serving bowl. Add the lettuce, carrots, celery, and onion. Toss to combine; layer chicken tenders on top and serve.

Buffalo Chicken Salad

5. Black-Bean Toss

4 servings,preparation 20 minutes,cook time 14 minutes


  • 4 5-inch corn tortillas
    3 tablespoons canola oil
    1 teaspoon ground cumin
    1/4 teaspoon salt
    Nonstick cooking spray
    1 cup chopped red onion
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    2 large mangoes, peeled and diced
    2 15-ounce cans black beans, drained and rinsed
    2 tablespoons lime juice
    1/2 teaspoon Tabasco (or to taste)
    1/4 cup cilantro, chopped
    8 cups mixed baby greens


  1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
  2.  Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
  3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.

salad beans

Top 5 Super Easy Dinner Salads Ideas 🙂