A salad is healthy food and it consisting of small pieces of a various number of food including vegetables, fruits, cheese, cooked meat, eggs, and grains.

Garden salads use a base of leafy greens. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad. There are a number of salads in the world which are all good for our health and fitness.

Here we discussed some healthy salad which is:




  • 6 sliced Bananas
  • 1 sliced apple
  • 4 peeled and sliced Kiwis
  • 2 sliced in half-pints of strawberries


  • Wash the fruit thoroughly and slice it.
  • Then add it to a large bowl.
  • Mix by hand, and for a twist, sprinkle some lemon juice on it.
  • Chill and enjoy it.




  • 2 to 3 ounces mixed baby greens
  • 2 good handfuls of baby spinach or baby arugula
  • 1 cup fresh blueberries
  • 1 medium red bell pepper, cut into short, narrow strips
  • 1 medium yellow bell pepper, cut into short, narrow strips
  • 1/3 cup chopped and lightly toasted walnuts
  • 2 medium firm, ripe avocados, peeled and diced
  • 2 tablespoons olive oil, or as desired
  • 2 tablespoons lemon juice, or more, to taste


  • Combine all the ingredients in a serving bowl and toss them together.
  • Cover and set aside until ready to serve.




  • 800g butternut pumpkin, peeled, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1/2 cup walnut pieces
  • olive oil cooking spray
  • 600g chicken breast fillets
  • 100g spinach and rocket salad mix
  • 1 red onion, thinly sliced

Mustard dressing-

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon wholegrain mustard


  • Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup, and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on a prepared tray. Season with salt and pepper.
  • Bake for 20 to 30 minutes, adding walnuts to the tray for the last 8 minutes of cooking, or until pumpkin is tender.
  • Spray a frying pan with oil. Heat over medium-high heat. Cook chicken for 6 to 7 minutes on each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
  • Meanwhile, make the Mustard dressing: Place oil, vinegar, syrup, and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, walnuts, chicken, salad mix, onion, and dressing in a bowl. Toss to combine & Serve.




  • 2 Lbs. Cottage large curd drained.
  • 2 Cucumbers peeled/seeded and diced fine.
  • 8 to 10 Red radishes diced small.
  • 1 Pack of scallions sliced finely.
  • 2 to 4 Stalks of celery skin peeled off and diced into small cubes.
  • 1/2 to 1 cup cilantro finely chopped.
  • 1 cup chopped walnuts.
  • A little bit of salt. Be careful with the salt there is salt in the cottage cheese.
  • Black pepper to taste.


  • Put the strained cottage cheese into a large bowl.
  • Add your diced cucumber and fold into cottage cheese with your Rubbermaid spatula.
  • Add your diced celery and fold it into the salad mixture.
  • Add your diced radish to the salad mixture and fold it into the mixture.
  • Add your sliced scallions and fold them into the salad mixture.
  • Add your cilantro now and fold it into the salad mixture.
  • Now it’s time to add your walnuts to the salad mixture and fold in well.
  • Once this is all done your salad is technically finished.
  • You can put the salad mixture in the fridge to chill for a while.
  • Now cut up some veggies to stuff with the salad mixture.