My Favorite Homemade Salads Right Now

My Favorite Homemade Salads Right Now

Like I mentioned in my post about healthy tips, I try to mix in leafy greens twice a day. This isn’t too hard for me because I truly love flavorful, yummy salads. Anyone who says a salad “doesn’t fill them up” isn’t eating the right kind! I make a big salad for dinner at least twice a week and I have never felt like I wasn’t satisfied. I have a few go-to salads that don’t call for any weird ingredients, which means I don’t have to plan ahead. Below are two salads that are low carb and high in protein and healthy fat! 

Salmon Salad with Strawberries, Feta, & Avocado/Lemon Dressing 


Ingredients (serves 2)

  • 2 salmon filets cooked according to directions – I use target’s (!!!) frozen honey chipotle salmon  It’s seriously so good and flavorful and comes with 2 perfect portions.
  • 2 cups of spinach
  • 2 cups of arugula
  • 1/2 cup sliced strawberries (or any fruit really. I’ve used green apples and blueberries and both tasted great with the dressing)
  • 1/2 sliced cucumber (more or less depending on preference)
  • 1/2 cup of feta cheese (again, more or less)

For the dressing (you’ll probably have leftovers)

  • 1/2 ripe avocado, seeded
  • juice from half a lemon (the best juice squeezer is linked here)
  • tablespoon of minced garlic
  • 1/2 tablespoon of dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon of apple cider vinegar
  • salt and pepper to taste


  1. Cook salmon according to instructions. Let cool and chop into squares.
  2. Combine all ingredients for the dressing, except the olive oil, in a food processor, blender, or bullet. Slowly add in the oil once combined. If it’s not the consistency you like, add more oil.
  3. Toss arugula, spinach, and salmon in half of the dressing.
  4. Top with your choice of fruit, cucumber, and feta and drizzle remainder of the dressing to your desire!

Sweet n Spicy Turkey & Goat with Tangerine Balsamic Vinaigrette

Like they say, imitation is the greatest form of flattery. All my friends in Dallas know I’m obsessed with Village Burger Bar’s turkey and goat salad and I just had to make it myself. I love fruit in my salad and this one is perfect for fall with the dried cranberries. I decided to make my own tangerine vinaigrette and it did not disappoint!


Ingredients (Serves 2 or 3 depending on if entree or side dish)

  • 1/2 pound of sliced turkey breast or 4 slices of turkey deli meat, cut into small squares
  • 2 cups of spinach
  • 2 cups of arugula
  • 1/2 cup of sweet n spicy pecans (found at whole foods but I know they’re at trader joes, sprouts, and target)
  • 1/2 cup dried cranberries (or eye-ball it like I normally do!)
  • 1/4 cup goat cheese (feel free to add more)

For the Tangerine Balsamic Vinaigrette

  • teaspoon of minced garlic
  • teaspoon of honey (add one more teaspoon if you want a thicker consistency)
  • teaspoon of dijon mustard
  • 1/4 cup of fresh tangerine juice (use my favorite juice squeezer)
  • pinch of pepper
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of water
  • 1/4 cup of olive oil (you can even skip this if you’re satisfied with taste and consistency!)


  1. Combine all ingredients for the dressing in a blender or bullet until blended well.
  2. If you want more of an olive oil base, slowly pour olive oil into blender and mix until all combined. Set aside.
  3. In a large bowl, add your leafy greens, chopped turkey, dried cranberries, pecans, and goat cheese.
  4. Add half the vinaigrette and toss salad together. Olive oil bases tend to go farther than you think so start with the mindset of less is more!
  5. Add any more goat cheese, dressing, or pecans to your liking!















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