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Salad can be many things—cold or hot, layered or chopped, delicate or robust—but one thing salad should absolutely never be is boring. Thankfully, turning a lackluster bowl of lettuce into one that’s brimming with texture and flavor is a whole lot easier than you think. Whether you mix up your add-ins—or even your greens—prep them differently or toss in a few unexpected ingredients, salad can quickly go from obligatory side dish to supper superstar. Read on for eight ways to put a new spin on salad.
Play with Your Greens
We all have our favorite leafy greens, but why limit the list to iceberg and romaine when there are so many options? If you prefer lettuce that’s more subtle and delicate, try tender Bibb, which makes a dynamite pairing with creamier dressings. Looking for more assertive flavor and a bit of crunch? Mix inescaroleor its sharper sister,radicchio. For a heartier salad, considerkale, which is packed with vitamins and nutrients and won’t wilt as fast as other greens. (Try one of our dozens ofkale salad recipes.)
Add Fresh Herbs
Recipe pictured above:Watermelon, Orange & Cucumber Salad with Castelvetrano Olive Vinaigrette
Switch Up Your Protein
Chicken is an easy and versatile protein source to use in salads, but so aresteak,shrimpand fish, all of which add an extra layer of flavor and texture, while also making for a more filling and substantial dish. Beans and legumes are great plant-based protein sources, and if you usecanned beansor refrigerated steamed lentils, there’s almost no prep required.
DIY Your Dressing
Making your own salad dressing allows you to tailor it to suit your taste buds, while also avoiding the kind of mystery ingredients found in processed versions.Vinaigrette, a mix of an oil and an acid, comes together in seconds and can be varied almost endlessly with different oils, vinegars and citrus juice, along with shallots, mustard, fresh or dried herbs, honey, pesto, yogurt andtahini. You can also make your own lighter versions of favorites like blue cheese or buttermilk ranch or experiment withwarm dressingsto put yet another spin on the salad experience.
Grab the Veggie Peeler
Recipe pictured above:Shaved Artichoke Salad with Shrimp
You likely use a vegetable peeler to remove the skin from carrots andcucumbers, but if you keep going those veggies turn into ribbons that create a more delicate and visually interesting salad. The peeler is also great for taking ingredients you might normally cook, such aszucchiniorasparagus, and making them thin enough to enjoy raw.
Fire Up the Grill
Photographer: Jennifer Causey Food Stylist: Loren Wood Prop Stylist: Thom Driver.
Recipe pictured above:Grilled Eggplant Salad
If you like the fire-kissed flavor of the grill but still want something light for dinner, consider cooking your favorite ingredients over coals. Zucchini, bell peppers, mushrooms, corn and onions are obvious options, but you can evengrill lettuce, which makes it warm, lightly wilted and just a little bit smoky.
Go for the Grain
Adding your favorite grain, be it quinoa, farro or evenpasta, does more than turn salad into a more substantial dish—it also adds texture and flavor, which is a battle won in the fight against boring salads. Add a generous amount if you want grains to be a main player or just a sprinkle to make your salad a touch more interesting—it’s a great use of leftovers! And don’t be afraid to try less obvious grains, such as freekeh, wheat berries and wild rice.
Keep It Crunchy
Recipe pictured above:Brussels Sprouts Salad with Crunchy Chickpeas
In a bowl of soft and tender ingredients, a little crunch goes a long way. A handful of nuts or seeds—raw or toasted—are effortless and add an extra hit of nutrition. Try adding chunks of grilled bread to make aPanzanella-style salador go for crispy breadcrumbs if you want a lighter level of crunch. Toasted pita orcrushed tortilla chipsare other easy options, while grated Parmesan can be toasted into cheese crisps called frico that are perfect for Caesars but will elevate any number of salads.
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