Satisfying Salads That Don't Suck www.facebook.com 40 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. First thing, don't use iceberg lettuce unless you really want your salad to taste like a glass of water. 2. Use a variety of other greens to get a better texture and flavor, like kale, spinach, arugula, basil and cilantro. 3. Chop everything very fine. The more you can fit on your fork, the better it will taste in your mouth. 4. Add finely chopped cabbage. It makes a world of difference. 5. Add substance, like chicken, broccoli, avocado, berries, tomatoes, tortilla chips, seeds, and nuts. These things will make your salad more filling and more delicious, and therefore suck less. 6. Add dressing but not too much. You'd be surprised how far a tablespoon will go if you toss it enough. 7. Roast cherry tomatoes, shredded carrots, yellow bell pepper, red onion, and asparagus at 400°F/200°C for 10 minutes. 8. Roast shrimp with olive oil, salt, chili powder, oregano, and lime juice at 400°F/200°C for 5–8 minutes. 9. Mix lime juice, olive oil, honey, chili powder, salt, and pepper for the dressing. 10. Combine mixed greens with roasted vegetables and shrimp, and toss with the dressing. 11. Roast Brussels sprouts, sweet potatoes, red bell pepper, and red onion at 400°F/200°C for 40 minutes. 12. Mix greek yogurt, balsamic vinegar, olive oil, dijon mustard, minced garlic, salt, and pepper for the dressing. 13. Combine mixed greens, shredded carrots, sliced almonds, dried cranberries, and shredded parmesan cheese with the roasted vegetables, and toss with the dressing. 14. Roast chickpeas with olive oil, paprika, garlic salt at 400°F (200°C) for 25–30 minutes. 15. Combine mixed greens, diced cucumber, halved cherry tomatoes, and avocado with roasted chickpeas, and toss with olive oil, lemon juice, salt, and pepper. 1. First thing, don't use iceberg lettuce unless you really want your salad to taste like a glass of water. 2. Use a variety of other greens to get a better texture and flavor, like kale, spinach, arugula, basil and cilantro. 3. Chop everything very fine. The more you can fit on your fork, the better it will taste in your mouth. 4. Add finely chopped cabbage. It makes a world of difference. 5. Add substance, like chicken, broccoli, avocado, berries, tomatoes, tortilla chips, seeds, and nuts. These things will make your salad more filling and more delicious, and therefore suck less. 6. Add dressing but not too much. You'd be surprised how far a tablespoon will go if you toss it enough. 7. Roast cherry tomatoes, shredded carrots, yellow bell pepper, red onion, and asparagus at 400°F/200°C for 10 minutes. 8. Roast shrimp with olive oil, salt, chili powder, oregano, and lime juice at 400°F/200°C for 5–8 minutes. 9. Mix lime juice, olive oil, honey, chili powder, salt, and pepper for the dressing. 10. Combine mixed greens with roasted vegetables and shrimp, and toss with the dressing. 11. Roast Brussels sprouts, sweet potatoes, red bell pepper, and red onion at 400°F/200°C for 40 minutes. 12. Mix greek yogurt, balsamic vinegar, olive oil, dijon mustard, minced garlic, salt, and pepper for the dressing. 13. Combine mixed greens, shredded carrots, sliced almonds, dried cranberries, and shredded parmesan cheese with the roasted vegetables, and toss with the dressing. 14. Roast chickpeas with olive oil, paprika, garlic salt at 400°F (200°C) for 25–30 minutes. 15. Combine mixed greens, diced cucumber, halved cherry tomatoes, and avocado with roasted chickpeas, and toss with olive oil, lemon juice, salt, and pepper. Add Direction Ingredients 1 iceberg lettuce 1 cup kale 1 cup spinach 1 cup arugula 1 cup basil 1 cup cilantro 1 cabbage 1 cup chicken 1 cup broccoli 1 avocado 1 cup berries 1 cup tomatoes 1 tortilla chips 1 seeds 1 nuts 1 tablespoon dressing 1 cup cherry tomatoes 1 cup shredded carrots 1 cup yellow bell pepper 1 cup red onion 1 cup asparagus 1 olive oil 1 salt 1 pepper 1 chili powder 1 oregano 1 lb shrimp 3 tbsp lime juice 1 tbsp honey 1 bowl mixed greens 1 tbsp feta 2 tbsp balsamic vinaigrette 1 tsp maple syrup 0.2 cup greek yogurt 2 tbsp balsamic vinegar 0.5 tbsp dijon mustard 1 clove garlic 0.3 cup sliced almonds 0.3 cup dried cranberries 0.3 cup shredded parmesan 30 ounces chickpeas 2 tsp paprika 1.5 tsp garlic salt 2 tbsp olive oil 2 tbsp lemon juice 0.5 tsp salt 0.5 tsp black pepper 1 english cucumber 4 roma tomato 0.5 red onion 1 cup cilantro 1 lemon 1 olive oil 1 lb brussels sprouts 1 lb sweet potatoes 1 red bell pepper 0.5 red onion 3 tbsp olive oil 1 tsp salt 1 tsp pepper 1 tsp oregano - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment bowl knife cutting board baking sheet Add equipment Tips Add tip How accurate is this recipe? 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