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Photo: Charlotte & Johnny Autry
These meals arelower in saturated fat and made with sodium-conscious ingredientsto be appropriate for those following adiabetes-friendly eating pattern. Plus, these tasty dishes are on the table in just three steps or less, making them helpful for busy days. Try recipes like our Sesame Kohlrabi & Chicken Salad and our Vegetarian Chopped Power Salad with Creamy Cilantro Dressing.
01of 15Sesame Kohlrabi & Chicken SaladCharlotte & Johnny AutryKohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.View Recipe
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Sesame Kohlrabi & Chicken Salad
Charlotte & Johnny Autry
Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.
View Recipe
02of 15Farro Salad with Arugula, Artichokes & PistachiosPrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!View Recipe
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Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
03of 15Sweet Potato, Kale & Chicken Salad with Peanut DressingThese hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).View Recipe
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Sweet Potato, Kale & Chicken Salad with Peanut Dressing
These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
04of 15Creamy Pesto Chicken Salad with GreensFor a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.Creamy Pesto Chicken Salad with Greens
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Creamy Pesto Chicken Salad with Greens
For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
05of 15Vegetarian Chopped Power Salad with Creamy Cilantro DressingBrie PassanoThis healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
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Vegetarian Chopped Power Salad with Creamy Cilantro Dressing
Brie Passano
This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.
06of 15Mixed Greens with Lentils & Sliced AppleThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils–just make sure to look for low-sodium and give them a rinse before adding them to the salad.View Recipe
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Mixed Greens with Lentils & Sliced Apple
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils–just make sure to look for low-sodium and give them a rinse before adding them to the salad.
07of 15Chicken SaladJason DonnellyThis chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens.View Recipe
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Chicken Salad
Jason Donnelly
This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens.
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Mashed Chickpea Salad with Dill & Capers
09of 15Chopped Salad with Sriracha Tofu & Peanut DressingPrep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.View Recipe
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Chopped Salad with Sriracha Tofu & Peanut Dressing
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
10of 15Sweet Potato, Kale & Chicken Salad with Peanut DressingThese hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).View Recipe
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11of 15Sweet Potato, Kale & Chicken Salad with Peanut DressingThese hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).View Recipe
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12of 15No-Cook Black Bean SaladThe dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.View Recipe
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No-Cook Black Bean Salad
The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
13of 15Spinach Salad with Roasted Sweet Potatoes, White Beans & BasilRoasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad.View Recipe
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Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil
Roasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad.
14of 15Avocado Egg SaladThis quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.View Recipe
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Avocado Egg Salad
This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.
15of 15Kale, Quinoa & Apple SaladPhotographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors HallThis kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.View Recipe
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Kale, Quinoa & Apple Salad
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
This kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
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