5 Salads That Are Completely Lettuce-Free!

When you think about eating a healthy salad, do you get depressed by the thought of lettuce? That relatively flavorless, rabbit food? If so, we've got something for you! What follows are 5 super healthy and nutritious salads that skip the boring lettuce completely!

1. Corn And Bean Salad

cornandbean PREP TIME: 10 minutes / TOTAL TIME: 10 minutes + chilling time /SERVINGS: 4 1 can (14 oz) corn kernels, drained 1 can (15 oz) kidney beans, drained and rinsed ½ c chopped red onion 1 clove garlic, minced 1 red bell pepper, chopped ½ c sliced black olives ¼ c finely chopped fresh cilantro ¼ c rice vinegar 1 Tbsp canola oil 2 tsp chili powder ½ tsp salt ¼ tsp cayenne pepper 1. COMBINE the corn, beans, onion, garlic, bell pepper, olives, and cilantro in a large bowl. 2. WHISK together the vinegar, oil, chili powder, salt, and cayenne pepper in a small bowl. Pour over the salad and toss gently. Chill at least two hours before serving. NUTRITION (per serving) 235 cal, 9 g pro, 40 g carb, 8 g fiber, 8 g sugars, 7 g fat, 1 g sat fat, 1025 mg sodium

2. Summer Antipasto Salad

antipasto PREP TIME: 20 minutes / TOTAL TIME: 25 minutes / SERVINGS: 4 Dressing 3 Tbsp red wine vinegar or balsamic vinegar 2 Tbsp olive oil ½ clove garlic, minced ⅛ tsp dried basil ⅛ tsp salt ⅛ tsp ground black pepper Salad 1 sm bunch broccoli, cut into florets 1 med zucchini, cut into 2" matchsticks 1 lb shrimp, cooked 1 c cherry tomatoes, halved ½ c canned artichoke hearts, drained and quartered ⅓ c pitted kalamata olives 4 oz part-skim mozzarella cheese, cut into ½" cubes 8 slices reduced-fat deli ham, rolled into tubes 16 slices turkey pepperoni 1. MAKE the dressing: In a small bowl, whisk together vinegar, oil, garlic, basil, salt, and black pepper. 2. MAKE the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer vegetables to ice water to halt the cooking process. Drain well. Place shrimp in the center of a large platter. Arrange broccoli, zucchini, tomatoes, artichoke hearts, olives, cheese, ham, and pepperoni in small mounds around the shrimp. Drizzle with dressing. NUTRITION (per serving) 271 cal, 30 g pro, 8 g carb, 3 g fiber, 1 g sugars, 14 g fat, 4 g sat fat, 880 mg sodium

3. Balsamic Tomato And Roasted Pepper Salad

tomato PREP TIME: 10 minutes / TOTAL TIME: 45 minutes / SERVINGS: 4 1½ tsp balsamic vinegar 1 tsp extra-virgin olive oil 1 tsp flaxseed oil 1 sm clove garlic, minced ¼ tsp salt ⅛ tsp freshly ground black pepper 2 lg red bell peppers, halved and seeded 2 lg tomatoes, cut into ½"-thick slices ⅓ c julienne-cut fresh basil leaves 1. PREHEAT the broiler. Coat a broiler-pan rack with cooking spray. 2. WHISK together vinegar, olive oil, flaxseed oil, garlic, salt, and pepper in a cup. Set aside. 3. PLACE bell peppers, skin side up, on the prepared rack. Broil, without turning, for 8 to 12 minutes, or until the skins are blackened and blistered in spots. Place the peppers in a bowl and cover with a kitchen towel. Let stand 10 minutes, or until cool enough to handle. Peel the skin from the peppers and discard. Cut the peppers into ½"-wide strips. 4. ARRANGE tomato slices on a platter. Scatter pepper strips on top and sprinkle with basil. Drizzle dressing over salad. Let stand at least 15 minutes to allow flavours to blend. NUTRITION (per serving) 66 cal, 2 g pro, 9 g carb, 3 g fiber, 6 g sugars, 3 g fat, 0 g sat fat, 170 mg sodium

4. Curried Sweet Potato Salad

curry PREP TIME: 20 minutes / TOTAL TIME: 34 minutes / SERVINGS: 6 2 lb sweet potatoes, peeled and cut into rough ¾" chunks 3 Tbsp pecans ½ c fat-free plain yogurt 2 Tbsp light mayonnaise 2 Tbsp brown sugar ½ tsp curry powder ⅛ tsp salt 1 c juice-packed canned pineapple tidbits, drained 3 scallions, sliced 1. PLACE sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool. 2. MEANWHILE, cook pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely. 3. WHISK yogurt, mayonnaise, sugar, curry powder, and salt in a salad bowl until well blended. Add pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve. NUTRITION (per serving) 223 cal, 4 g pro, 45 g carb, 6 g fiber, 18 g sugars, 4 g fat, 1 g sat fat, 190 mg sodium

5. Minty Watermelon Salad With Feta

watermelon PREP TIME: 6 minutes / TOTAL TIME: 6 minutes / SERVINGS: 6 8 c seeded, diced watermelon, very cold ½ c chopped fresh mint leaves 3 Tbsp extra virgin olive oil 2 Tbsp lime juice 1 c (4 oz) reduced fat feta cheese, crumbled TOSS watermelon, mint leaves, oil, and lime juice together in a large bowl just before serving. Arrange the salad on six plates, and top with the feta. Add black pepper to taste. NUTRITION (per serving) 175 cal, 7 g pro, 20 g carb, 3 g fiber, 13 g sugars, 9 g fat, 2 g sat fat, 270 mg sodium They look delicious, don't they? For more salad ideas, go here. What is your favourite lettuce-free salad? Share your thoughts with us!

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