Trying to eat healthier in the New Year, but running out of creative salad ideas? Want to spend less time in the kitchen while actually enjoying your food? We've got you!
These 7 salads only require 5 ingredients (minus salt, pepper, and EVOO, of course) and require little to no cooking time.
From salads you may have never thought of, to unique takes on classics, these salads are all uniquely delicious - but have one key thing in common...the best Texas olive oil!
Although we think numerous of our oils, from traditional to infused, pair well with these salads, we want to make a little easier for you on your budget.
Our Sola Stella Extra Virgin Olive Oil goes incredibly with each salad mentioned. BUT although it's the perfect Olive Oil for anything, we do have alternative selections that will pair nicely with individual salads.
So time to test out these delicious recipes, and we hope they help you stick to your New Year's Resolution!
7 Elevated & Easy 5 Ingredient Salads
*serving size for all salads, 2-4 people
1. Avocado Toast Salad
Afraid you can't survive without your avocado toasts while you're trying to eat healthier? This salad is just what you need. It has all the key components, without all that bread.Ingredients:
- 1 large avocado, halved, pitted, diced.
- 1 cup of croutons
- 2 boiled eggs, temperature suggested medium, cut in half
- 4 cups of mixed greens
- 1 tablespoon everything bagel seasoning (try HEB or Trader Joe's)
*Additional topping suggestion: 1/2 cup goat cheese
For this salad, we recommend medium boiled eggs. If you're unsure how to do this, check out this handy guide here. When your egg is done, set atop your greens, along side your avocado and croutons. Top with everything but the bagel seasoning, and drizzle your EVOO of choice. DO NOT add salt and pepper. This seasoning contains both, and it will overwhelm the salad.
2. Mexican Street (Elote) Corn Salad
Mexican street corn, or Elote, is such a delicious snack that we can't get enough of. So, we decided a salad would be an excellent idea. And we were right!Ingredients:
- 3 cups of corn (4 ears if fresh, 2 15oz cans if not)
- 2 ounces cotjita cheese, finely crumbled
- 1 tablespoon lime juice
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons mayonnaise
*Additional topping suggestion: 2 jalapenos, finely chopped
Let's assume you've shucked your corn, or purchased a can and have it ready. Heat your EVOO on large pan at high heat until simmering. Add corn and toss in salt, to taste. Let corn get decently charred, usually 10 minutes. Move into a large bowl, and add all remaining ingredients, including salt and pepper to taste, as needed. Mix thoroughly and serve.
3. Prosciutto Salad
This salad is one of the easiest ones to make! AND it's insanely delicious. The saltiness of the prosciutto, the sweetness of the tomato, the bitterness of the arugula, and the zestiness of the lemon combine to make this well balanced salad. We choose not to cook our prosciutto, but the choice is up to you.
- 8 slices, or 4 ounces, of prosciutto (slice if desired)
- 1 cup cherry tomatoes, halfed
- 4 cups baby arugula
- 1/2 lemon, juiced
- 2 ounces shaved parmesan
*Additional topping suggestion: 1/2 cup croutons, crushed
Mix lemon juice with EVOO and set aside for dressing. Top your arugula off with your prosciutto, cherry tomatoes, and parmesan. Toss in dressing, and salt and pepper to taste.
4. Crunchy Pea Salad
Think of this salad as a light, dairy free, split pea soup. The flavors of peas and pork so deliciously compliment each other, that we couldn't help finding a salad to meld the two! We really love this salad when peas are in-season - it makes all the difference!Ingredients:
- 1 cup fresh or frozen peas
- 3 slices thick cut bacon, chopped
- 4 cups little gem lettuce (around 2 small heads)
- 1/2 lemon, to juice and zest
- 2 tsp Dijon Mustard
*Additional topping suggestion: 1/2 cup shaved parmesan
First, add your chopped bacon to a skillet with 1 tablespoon of your EVOO. Cook on medium heat until bacon is slightly crisp. Remove from pan, and place on paper towel to let dry. Add your peas to the bacon fat, with salt and pepper to taste, and cook for 2-3 minutes until they have a slight color. Remove from heat. Next, mix lemon juice, dijon mustard, and remaining tablespoon of EVOO in a cup on the side for your dressing. Place bacon and peas atop your lettuce. Toss your dressing, top with lemon zest, and serve.
5. Summery Crab Salad
Although this salad feels like summer, it's definitely doable all year around. If you can't get good fresh corn or crab, the substitutions are easy to get, and still delicious! We tried it with canned corn and imitation crab, and it was so yummy.Ingredients:
- 1/2 lb lump crab meat, real or imitation
- 3/4 cup corn, fresh or canned
- 4 cups frisée, or mixed greens
- 1 avocado, halved, pitted, and diced
- 3 tablespoons low fat mayonnaise
*Additional topping suggestion: 1 cup cherry tomatoes, halved
First, to make your dressing, take your mayonnaise, EVOO, and 1/2 the avocado and blend them until creamy. Top greens off with corn and crab. Add dressing, salt and pepper to taste, and mix. Top with remaining avocado slices.
6. Tuna Artichoke Salad
If you like salt and brine, this salad is for you. The combination of the artichokes and capers packs a punch, and the EVOO and kale add an incredible earthiness. It's also one of the easiest salads there is. Half your ingredients are in cans or jars!Ingredients:
- 1 jar artichoke hearts
- 2 cans chunk white tuna
- 4 cups kale, chopped
- 1 tablespoon drained capers
- 1/2 lemon, juiced
*Additional topping suggestion: 1/2 cup white beans, cooked
Drain artichoke hearts and reserve juice, should be around 1/2 cup. Mix artichoke juice with lemon and tablespoon of EVOO, reserve. Top artichoke hearts, tuna, and capers on kale. Add reserved dressing and mix. Salt and pepper to taste.
7. Roasted Carrot and Orange Salad
We can't take full credit for this recipe. It was inspired by a recipe by Jess Damuck, we just decided to make it even more simple, and vegetarian!Ingredients:
- 2 bunches of baby or thin carrots, roasted
- 1 small head radicchio, separate leaves
- 1 cup feta cheese
- 2 small oranges, peeled and thinly sliced
- 2 tablespoons of oil from chili crisps, reserve chili bits
*Additional topping suggestion: although this requires some more ingredients, this salad pairs amazingly with our Curry Tahini Vinaigrette.
First prepare carrots, oranges, and radicchio as listed above. Preheat oven to 425 Fahrenheit. Put carrots on baking sheet, and cover with 1 tablespoon of the chili crisp oil, 1 tablespoon of EVOO, salt and pepper, and roast until brown, but not charred. Place carrots, orange slices, chili crisps, and feta over radicchio. Drizzle remaining chili oil.
Enjoy and Serve!
We've discovered that getting creative with salads makes us want to eat them more and more. Even if you don't try any of these exact recipes (you should), we hope you at least walk away with fresh new take on salads!
A solid Extra Virgin Olive Oil is key in any salad, and none of these would be complete without it. Our Sola Stella is the perfect light and buttery oil for any salad! So we hope you give it a shot in 2023 and enjoy these delicious salads on your health food journey.