Recipe: 3 Salads for Heart-Healthy Lunches

Salads are much more than just lettuce and a few veggies these days. For Heart Health Month, we worked up 3 salad mixes that are delicious, filling, and best of all, super healthy to keep your heart working at its best! Each has a different flavor profile for some variety, and the ingredients are super nutritious. These would be perfect for fresh lunch or dinner options! Try them out or tweak them to your liking and let us know what you think! 

Spinach Strawberry & Avocado Salad with Balsamic Vinaigrette

As soon as strawberries are in season where you live, you have to try this fresh and filling salad! Cut  the green tops off a bowl of strawberries and slice them into thirds. Then, pit an avocado, peel the skin, and dice it into cubes. Chop up a cup of almonds into small chunks. Using about 6 cups of baby spinach, toss together the ingredients. For added flavor, cut a red onion into thin slices and toss with the other ingredients. Then, top with feta cheese and a tangy balsamic vinaigrette dressing. The combinations of all these flavors of super healthy foods will make both your heart and tastebuds happy!

Chickpea & Greens Salad

Chickpeas are the perfect hearty element to add to a salad of mixed greens. For a base, use spinach, arugula and lettuce varieties like oakleaf lettuce and redleaf lettuce. Then add 2 cups of canned chickpeas for that added substance and nutrition. For more flavorful elements, use chopped cherry tomatoes, olives, cucumbers and a chopped shallot. Instead of dressing, all you need is a few tablespoons of olive oil and lemon juice squeezed right on top of the whole mix! 

Apple and Walnut  Kale Salad

As far as salad greens go, kale often gets ranked last as a favorite. But this salad balances the bitterness of kale with some other tasty ingredients that work together to make one delicious dish. First, cut the kale leaves away from the stems and discard the stems. Dice up two apples that are sweeter varieties like Fuji or Gala. Chop a cup or two of walnuts. Slice half a red onion into thin strips, and about a quarter of a head of cabbage into strips as well. Toss the ingredients with a mix of 3 tablespoons canola oil, 1 teaspoon Dijon Mustard, 2 teaspoons sugar, 4 tablespoons cider vinegar, and a teaspoon of kosher salt. Let the mix sit for 20 minutes for the kale leaves to soften a bit before serving.