What are some good salad recipes without lettuce?

Popular non lettuce salads include Mediterranean chickpea salad, Asian cabbage slaw, quinoa and black bean salad, and Caprese with peaches or strawberries. These recipes are packed with flavor and don’t rely on leafy greens.

What ingredients can be used instead of lettuce in a salad?

Cabbage, kale, quinoa, chickpeas, pasta, shredded carrots, and roasted vegetables are excellent alternatives to lettuce in salads. They offer more texture, color, and nutritional value.

Are there any healthy salads that don’t use greens?

Yes! Healthy non-green salads can be made with ingredients like beans, grains, cucumbers, tomatoes, avocado, and nuts. These options are nutrient-rich and perfect for those avoiding leafy greens.

What is a good side salad without using lettuce or spinach?

Great options include cucumber-tomato salad, watermelon and feta salad, broccoli and bacon salad, or a tangy coleslaw. They pair well with a variety of mains and are quick to prepare.

Non Lettuce Salads: Delicious Salads Without Leafy Greens

Name: Non Lettuce Salads for Real Foodies: Bold, Bright, and Fresh
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup red onion, finely chopped; ½ cup feta cheese, crumbled; ¼ cup Kalamata olives, sliced; 2 tablespoons fresh parsley, chopped; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon red wine vinegar; ½ teaspoon dried oregano; Salt and black pepper to taste

Description

This refreshing non lettuce salad is packed with Mediterranean flavor—loaded with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, tangy feta, and a zesty lemon-herb dressing. It’s perfect as a side, light lunch, or make-ahead meal that holds up beautifully without any leafy greens.

Ingredients

Scale

1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
½ cup feta cheese, crumbled
¼ cup Kalamata olives, sliced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
½ teaspoon dried oregano
Salt and black pepper to taste

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Instructions

In a large mixing bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to coat.

Garnish with chopped parsley and chill for 15–20 minutes before serving for best flavor.

Notes

This salad stores well in the fridge for up to 3 days.
Add avocado or grilled chicken for extra protein.

Great for meal prep or picnics—no wilting greens!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean