Fajita salad = the cure for too many actual fajitas. Two months into living in Texas and I’m knee deep in tacos and queso. It’s all good until you realize tacos aren’t a food group, for a reason. Let’s just say I need to get back on track, stat. And salads, do not have to be sad. In fact, I’m sharing 7 not-so-sad salads that I’m planning to have on repeat all summer long. Read on for the dEATs!

The honeymoon is officially over. You know how you move somewhere new, even a new neighborhood, and you just wanna go bonkers on a food frenzy to try every last dive and hot spot? Yeah, that’s basically what I did when we moved to Austin two months ago. And after my taco binge, I’m ready to get back on the salad train. This is by no means a regretful return because I love a good salad. And I’ve mastered the art of keeping it interesting, if I do say so myself. Yes, it’s 100% acceptable to give yourself a pat on the back. Especially when it comes to healthy eating. So my secrets? Here’s what I consider essential for a great, healthy salad:

5 Essentials to a Mindblowingly Great, Healthy Salad
1.) Super Nutritious Greens: all greens were not created equal. To amp up the nutrition profile, I generally go for spinach, butter (or bibb) lettuce or kale, which top the list of the healthiest greens. 
2.) Rainbow of Veggies: The more the merrier when it comes to veggies to pack a punch of nutrition and keep things exciting. And “eat the rainbow” isn’t just a phrase, the variety of colors delivers a diversity of nutrients. 
3.) Lean Protein: Lean protein adds staying power. Grilled chicken is the most versatile, but quinoa and legumes are also great sources of plant-based protein. Fish isn’t very office-friendly, but salmon can also provide healthy fats and omega-3’s. 
4.) Healthy Fats: Fats help your body to absorb the nutrients of the salad, so don’t shy away from good sources like avocados, olive oil and even cheeses – find a list of the healthiest cheeses here. 
5.) DIY Dressing: Most store-bought dressings are loaded with sugars, artificial preservatives or colorants, so as often as I can, I try to make my own dressings or use salsa for some added flare.

Bonus: salads are super simple to prep for lunches during the week. I like to make mine in a mason with the dressing on the bottom (or separate) so that the greens don’t get soggy and the salad is ready with a few shakes. To amp it up another level, add a crunch factor like sunflower seeds, nuts, baked chickpeas or even granola in place of croutons. I’ve also found primo places to get salads on the go like Alpaca Market in Austin, which has fresh vending machines across the city (Farmer’s Fridge in Chicago is similar). Often I get inspiration from places like this and find that it’s incredibly easy to replicate at home.

So now that I’ve shared all my secrets, you can find the dEATs on my 7 favorite salads for summer. Enjoy!

Portobella Fajita Salad
Serves: 2

Ingredients:
– 6 oz of fresh spinach
– 1 red bell pepper, sliced
– 1 small zucchini, cut into half moons
– 1 small yellow squash, cut into half moons
– 2 portobello mushroom caps, sliced
– 1 jar of salsa verde
– feta or goat cheese for garnish

Directions:
Step 1: Heat a medium skillet over the stove top with a drizzle of olive oil over medium-high heat. Add the zucchini, yellow squash and red bell bell pepper to the pan once it is hot enough (a few droplets of water should sizzle). You want the pan hot so that you can get a nice, quick sear on the exterior of the veggies while they maintain a bit of crunch (and also so you don’t cook away all the nutrients). Season with salt and pepper.
Step 2: Once the veggies are slightly softened, add the portobello mushroom slices, which don’t need as much time to cook. Add a drizzle of olive oil if the pan is too dry. Cook until the mushroom slices are slightly softened. Season with additional salt and pepper.
Step 3: Divide the spinach between two plates. Top with the veggies and garnish with as much of the salsa and cheese as you like.

Sunshine Salad
Serves: 2-3

Ingredients:
– 2 heads of butter (bib) lettuce
– 1 pint of cherry tomatoes, sliced in half
– 1/2 fennel bulb, sliced (watch how Martha Stewart does it)
– 2-3 Vital Farms pasture-raised eggs
– 1 small can of red beans
– 1 small can of white beans
– 1 head of cauliflower, cut into florets
– 1 watermelon radish, sliced
Champagne Vinaigrette
– 3 T Champagne Vinegar
– 1 T finely chopped shallot
– 2 tsp honey
– 2 tsp honey mustard
– 1/4 C extra virgin olive oil
– 1/2 tsp Kosher salt
– 1/4 tsp ground pepper

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Drizzle olive oil over a sheet pan, then add the cauliflower florets. Season with salt and pepper, then toss to combine. Place in the oven for 25-30 minutes or until the florets are easily pierced with a fork.
Step 2: Make the soft-boiled eggs by adding water to a small pan and placing over the stove top at medium. Gently add the eggs to the water, ensuring the water fully covers the eggs. Cover the pan and once boiling, reduce the heat to bring the water to a simmer. Heat at a simmer for 7 minutes, then drain and add to a bowl of water with ice to stop the cooking.
Step 3: Make the dressing by whisking the ingredients together in a medium bowl. Set aside.
Step 4: Assemble the salad by evenly distributing the lettuce, cherry tomatoes, fennel, roasted cauliflower florets and watermelon radish slices across your plates. Open and rinse the cans of red and white beans and distribute across the plates. Carefully peal the soft-boiled eggs, slice in half and place two halves on each salad. Drizzle with the champagne vinaigrette.

Grilled Chicken Summer Strawberry Salad with Goat Cheese
Serves 3-4
Ingredients:
– 12 oz of fresh spinach
– 1 pint of strawberries, sliced in half
– 1 4 oz container of crumbled goat cheese (option to sub for feta)
– 1/2 C of pecan pieces
– 1 lb of chicken breasts
– olive oil
– balsamic vinegar

Directions:
Step 1: Season the chicken on both sides with salt and pepper. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 2: Assemble the salad by distributing the greens evenly across the desired number of plates. Top with the strawberry slices, pecan pieces, goat cheese and chicken. Drizzle with equal parts olive oil and balsamic vinaigrette.

Buffalo Chicken Salad
Serves: 3-4
Ingredients:
– 12 oz of fresh spinach
– 1 lb of chicken breast
– 1 pint of cherry tomatoes, sliced in half
– 1 10 oz bag of matchstick or baby carrots
Buffalo Greek Yogurt Dressing
– 1/2 C of full fat Greek yogurt
– 1 T of Buffalo sauce like Frank’s Red Hot

Directions:
Step 1: Season the chicken on both sides with salt and pepper. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 2: Make the dressing by placing the Greek yogurt and Buffalo sauce in a small bowl. Stir to combine. Add more or less Buffalo sauce depending on your preference for heat. Option to add water or olive oil if you like a more viscous dressing – I like mine thick and then shake the salad up in a mason jar to evenly distribute.
Step 3: Assemble the salad by evenly distributing the spinach across the desired number of plates. Top with cherry tomatoes, matchstick or baby carrots, grilled chicken and a dollop of the Buffalo Greek yogurt dressing.

Grilled Chicken, Quinoa and Asparagus Salad with Parsley Dressing
Serves: 3-4
Ingredients:
– 1 lb of chicken breast
– 1 lbs of asparagus spears, trimmed and cut into 1-inch pieces
– 1 C of quinoa, rinsed
– 2 C of vegetable stock or water
– 2 heads of Bibb (butter) lettuce
– lemon pepper seasoning, like Mrs. Dash
Parsley Dressing
– 1 bunch of parsley
– 1 clove of garlic
– 1 T fresh lemon juice
– 1/3 C olive oil
– 2 T water
– 1/2 tsp Kosher salt

Directions:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit. Lightly drizzle a sheet pan wth Extra Virgin Olive Oil. Add the asparagus pieces to the pan, season with salt and pepper, tossing to coat. Place in the oven for 15 minutes.
Step 2: Make the quinoa by adding the vegetable broth or water to a small pan on the stove top over medium heat. Once boiling, reduce the heat to medium-low, add the quinoa, cover and cook until all of the liquid is soaked in and the quinoa is light and fluffy – approximately 12-15 minutes. Remove from the stove and season with salt and pepper, fluffing with a fork.
Step 2: Season the chicken on both sides with lemon pepper seasoning. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 3: Make the dressing by adding all of the ingredients to a few process and pulse until smooth.
Step 4: Assemble the salad, by evenly distributing the lettuce leaves across the desired number of plates. Top with the grilled chicken slices, roasted asparagus pieces, a few spoonfuls of the cooked quinoa and drizzle with the parsley dressing.

Prosciutto, Burrata and Peach Salad with Chickpea “Croutons”
Serves: 2-3
Ingredients:
– 12 oz of arugula
– 2 peaches, cut into 1-inch pieces
– 1 4 oz package of prosciutto
– 8 oz of fresh burrata
– 1 16 oz can of chickpeas
– Extra virgin olive oil, salt and pepper to taste

Directions: 
Step 1: Make the chickpea “croutons” by pre-heating the oven to 450 degrees Fahrenheit. Rinse the chickpeas and blot with paper towels to remove the excess moisture. In a medium bowl, toss the chickpeas with a drizzle of extra virgin olive oil, salt and pepper. Place on a greased sheet pan and bake in the oven for 30-40 minutes until browned, tossing midway through. Remove from the oven and allow to cool.
Step 2: Assemble the salad by evenly distributing the arugula across the desired number of plates. Slice the burrata into 1-inch pieces (this will be messy or more like spoonfuls) and top the salad. Top with the peaches and torn pieces of fresh prosciutto. Drizzle with a bit of extra virgin olive oil, season with salt and pepper and finish with a handful of baked chickpea “croutons”.

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