3 Healthy Salad Recipes for the Holidays

It’s the most wonderful time of the year!  Holiday season is in full swing with Christmas just 13 days away.   If you are like me who also wants to keep my healthy eating in check while still enjoying the endless parties and get-togethers, then these 3 healthy salad recipes will be your go-to dishes to ‘healthify’ your dinner table.

What you will love about this

These recipes are super easy and quick to make and you probably have most of the ingredients in your pantry.  You can also substitute the fresh produce with whatever is seasonal in your area.  I also love to make my own salad dressings and double the recipe to save some for another day.   You can recycle empty jars from nut butters or olives, to make your dressings.

Salads are a great way to balance out the calories from all the holiday eating.  I am a firm believer of moderation so I still allow myself to enjoy the ham and the cakes but I try to really eat clean whenever I can.  Pairing your favorite proteins like turkey, or steaks, with these salads is a smart way to also allow your guests to enjoy a hearty, but healthy meal.

These salads are perfect either for home dinners or for parties where you just want to have a healthy centerpiece for everyone to share.   I have made these salads the last couple days and have been getting rave reviews from my boys and friends who have tried them.

Let’s get started!

Healthy Salads


INGREDIENTS: (serves 2)

1 head cos lettuce, washed & chopped

1 cup cooked prawn, de-shelled

1/3 cup olives (I used spanish stuffed olives)

1 medium cucumber, sliced

1 medium carrot, sliced into ribbons using a peeler

1/2 avocado, mashed

1/3 cup cherry tomatoes, halved


1/4 cup extra virgin olive oil

1 lemon, juiced

2 teaspoons dijon mustard

salt & pepper


In a large salad bowl, mix and assemble all the salad ingredients.   In an empty jar, mix the dressing ingredients.  Cover with lid and shake well until it emulsifies.  Pour on the salad a tablespoon at a time and enjoy!



1/2 cup cooked quinoa (cook based as per package instructions)

1 cucumber, de-seeded and chopped

1/2 red capsicum, chopped

1/3 cup dried cranberries

1/3 cup walnuts, chopped coarsely

handful of pine nuts (optional)

handful of coriander, chopped coarsely


1/4 cup extra virgin olive oil

2-3 tablespoons balsamic vinegar

salt & pepper


In a large bowl, mix all the salad ingredients.   In an empty jar, pour all the dressing ingredients. Cover with lid and shake well.  Pour the dressing, a tablespoon at a time, onto the salad and mix.






INGREDIENTS (good for 6-8 servings)

2 boneless chicken breast (about 250 grams), halved

2 pears, cored and sliced

1 cup dried cranberries

1 cup pecans, lightly toasted on a pan

1/2 cup feta cheese (about 100grams), crumbled

2 heads of cos lettuce, washed & chopped

olive oil

salt & pepper


3 tablespoons balsamic vinegar

1 garlic clove, minced or crushed

1/2 cup extra virgin olive oil

1 tablespoon dijon mustard

salt & pepper


Season the chicken breast with salt and pepper.  Heat a pan with the olive oil.  Pan-fry the chicken breast on both sides at 5-6 minutes or until browned and cooked through.  It’s best if the chicken are at room temperature prior cooking so it’s cooked through easily.  Set aside to cool down.  Slice into strips or cubes.

In a large bowl, place the chopped lettuce.  Top with the sliced pears, cooked chicken, dried cranberries, feta cheese, and toasted pecans.

Prepare the dressing by mixing all the ingredients in a small empty jar. Cover with lid and shake until it emulsifies.  Pour a tablespoon at a time of the dressing on the salad and mix.  Enjoy!

Recipe adapted from here.

Did you love these recipes?  Leave a comment or use hashtag #TheFitFoodieMommy when you post this in social media.

And I wish you all have a merry, healthy holiday celebrations with your loved ones!  Health is the greatest gift that we can give to ourselves and our family.


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