Thirty recipes across greens, proteins, grains, fruit, and dressings — crafted for people who know a great salad is built, not tossed.
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Whether salads are the foundation of every meal you eat, or you simply live for that moment when a perfectly balanced bowl hits the table — this is your place. MakeSalads was built for the home cook who refuses to settle for sad desk salad: the person who cares about texture, acid, seasoning, and crunch.
You do not need to be a chef. You need to be curious, willing to learn the why behind the technique, and hungry enough to care about the result. From a fifteen-minute Greek salad to a grain bowl that holds up for five days of lunches, every recipe here is written for someone who wants to understand what they are doing.
Thirty recipes across five categories — crisp greens, hearty grains, protein bowls, fresh fruit, and homemade dressings.
Green salads are the crisp, refreshing foundation of good eating — quick to build, endlessly adaptable, and perfect alongside almost any meal. This collection covers Greek and Caesar classics, garden and arugula bowls, cooling cucumber avocado, and herb-packed green goddess. Each one leans on great leaves, sharp dressings, and smart texture so a simple bowl of greens actually tastes finished, fresh, and worth making again and again.
Classic Greek salad with ripe tomatoes, cucumber, red onion, Kalamata olives and creamy feta in a simple orega
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Charred Caesar salad with grilled romaine, real anchovy-garlic dressing, sourdough croutons and shaved Parmesa
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Cucumber avocado salad with crisp cucumber, creamy avocado, red onion and a bright lime-cilantro dressing. A c
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Green goddess salad with crisp little gem lettuce and a blender-fresh avocado, herb and buttermilk dressing. F
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Arugula Parmesan salad with peppery rocket, shaved Parmesan, lemon and good olive oil. A 5-minute Italian side
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Simple garden salad with crisp lettuce, cherry tomatoes, cucumber, carrot and red onion in a quick Dijon house
View Recipe →Protein salads are perfect for quick lunches, healthy dinners, and meal-prep bowls that keep you full for hours. This collection includes grilled chicken and avocado, seared steak Cobb, tuna and white bean, salmon quinoa, hard-boiled egg, and plant-based chickpea feta options. Every recipe balances lean protein with crunch, healthy fats, and a bright dressing so you get a satisfying, macro-smart meal that never feels like a sad desk salad.
Grilled chicken avocado salad with juicy charred chicken, creamy avocado, tomatoes and greens in a lemon-Dijon
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Tuna white bean salad with olive-oil tuna, creamy cannellini beans, red onion, capers and parsley in a lemon d
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Salmon quinoa salad with flaky roasted salmon, fluffy quinoa, cucumber, dill and spinach in a lemon-honey dres
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Steak Cobb salad with seared steak, jammy eggs, crispy bacon, avocado and blue cheese in a buttermilk dressing
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Egg protein salad with hard-boiled eggs, Greek yogurt, Dijon, celery and fresh herbs. A lighter, high-protein
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Chickpea feta salad with creamy chickpeas, salty feta, cucumber, tomato and herbs in a lemon-oregano dressing.
View Recipe →Pasta and grain salads are the make-ahead heroes of the fridge — hearty, portable, and better after a rest in their dressing. This collection spans Mediterranean pasta, lemon orzo, chewy farro, herbed couscous, brown rice power bowls, and quinoa tabbouleh. Built on sturdy bases that hold up for days, these salads are ideal for meal prep, potlucks, and lunches that stay just as good on day three as they were on day one.
Mediterranean pasta salad with al dente pasta, tomatoes, cucumber, olives and feta in a herby red wine vinaigr
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Lemon orzo salad with tender orzo, fresh herbs, spinach, feta and toasted pine nuts in a zesty lemon dressing.
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Farro vegetable salad with chewy farro, roasted zucchini, peppers and tomatoes in a Dijon vinaigrette. A whole
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Couscous herb salad with fluffy couscous, parsley, mint, tomatoes and lemon. A fast, fragrant Mediterranean gr
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Brown rice power bowl with nutty brown rice, roasted sweet potato, black beans, avocado and lemon-tahini sauce
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Quinoa tabbouleh salad with masses of parsley and mint, quinoa, tomato and lemon. A gluten-free, protein-rich
View Recipe →Fruit salads bring sweet, juicy contrast to the table — bright enough for summer, elegant enough for entertaining. This collection pairs watermelon with feta, strawberries with spinach, apples with walnuts, citrus with avocado, peaches with burrata, and mango with cucumber. Balancing sweet fruit against salty cheese, peppery greens, and fresh herbs, these bowls prove that fruit belongs in savory salads and makes them taste vivid, cooling, and genuinely craveable.
Watermelon feta salad with cold sweet watermelon, salty feta, mint and lime. A refreshing 15-minute summer sal
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Strawberry spinach salad with baby spinach, sweet strawberries, candied pecans and goat cheese in a balsamic p
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Apple walnut salad with crisp apple, toasted walnuts, blue cheese and cranberries in a maple-Dijon dressing. A
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Citrus avocado salad with juicy orange and grapefruit segments, creamy avocado and arugula in a honey-citrus v
View Recipe →Peach burrata salad with ripe peaches, creamy burrata, arugula and basil finished with hot honey and balsamic.
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Mango cucumber salad with sweet mango, crisp cucumber, chili and herbs in a lime-fish sauce dressing. A zesty,
View Recipe →Homemade dressings and sauces are the fastest way to upgrade any salad — fresher, cheaper, and cleaner than anything from a bottle. This collection covers lemon and balsamic vinaigrettes, creamy tahini, herby green goddess, sweet-sharp honey mustard, and cool Greek yogurt ranch. Each recipe uses the classic oil-to-acid ratios and pantry staples, so you can whisk up a jar in minutes and keep your greens, grains, and proteins tasting bright all week long.
Lemon vinaigrette made with olive oil, fresh lemon, Dijon and honey in the classic 3-to-1 ratio. A bright, eve
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Creamy tahini dressing with nutty tahini, lemon and garlic whisked into a silky, pourable sauce. A vegan, dair
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Green goddess dressing with basil, parsley, chives, avocado and buttermilk blended into a creamy emerald sauce
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Honey mustard dressing with Dijon, whole-grain mustard, honey and cider vinegar whisked into a glossy sauce. S
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Balsamic vinaigrette with rich balsamic vinegar, olive oil, Dijon and honey whisked into a glossy emulsion. A
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Greek yogurt ranch with tangy yogurt, fresh dill, chives and garlic. A lighter, higher-protein ranch dressing
View Recipe →Five practical guides that teach you to build, dress, prep, and store salads like a pro.
Learn how to build a salad that actually tastes good: the base, protein, crunch, and dressing formul…
Read guide →GuideThe homemade salad dressing ratios every cook should know: the 3-to-1 vinaigrette rule, creamy dress…
Read guide →GuideA practical salad meal prep guide: which salads last all week, how to layer jars so nothing goes sog…
Read guide →GuideThe best salad ingredients for fresh, healthy meals: greens, proteins, crunchy toppings, cheeses and…
Read guide →GuideLearn how to keep salad fresh all week: how to wash and dry greens, the paper towel trick, the best …
Read guide →Pick a base, a protein, your toppings, and a dressing — we will name your creation and count the macros live.
A balanced salad week — varied, colorful, and macro-smart. Every day, the right bowl.
Follow Make Salads on Pinterest for fresh salad recipes, dressing formulas, and seasonal produce ideas — pinned every week.
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