5 High-Protein Anti-Inflammatory Summer Salads I'll Be Making on Repeat All Season

Serves 4

Gluten-Free | Dairy-Free | Anti-Inflammatory

Protein: 42g per serving

• 4 salmon fillets (5-6 oz each)

• 1 tbsp avocado oil

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp sea salt

• ½ tsp black pepper

• 3 tbsp raw honey

• 1 tbsp hot sauce

• 1 tsp apple cider vinegar

• 1 tsp garlic powder

• 2 heads romaine lettuce, chopped

• 2 cups shredded red cabbage

• 1 large cucumber, diced

• 2 large carrots, ribboned

• 1 avocado, sliced

• 4 cup cauliflower rice

• ¼ cup fresh cilantro

• Juice of 2 limes

• 3 tbsp extra virgin olive oil

• 1 tbsp grated fresh ginger

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 small garlic clove

• Sea salt and pepper

1. Preheat the oven to 400°F. Pat the salmon completely dry. Drizzle with avocado oil and coat with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

2. Place on a lined baking tray and bake for 12-14 minutes until just cooked through.

3. While the salmon cooks, combine all hot honey ingredients in a small saucepan. Simmer gently for 1-2 minutes until slightly thickened.

4. Remove salmon from the oven and brush generously with the hot honey glaze. Return to the oven for 2 minutes so the glaze caramelizes slightly.

5. Meanwhile, make the dressing by whisking together all ingredients until smooth.

6. Add the romaine, cabbage, cucumber, carrots, and cilantro to a large serving bowl. Toss lightly with half of the dressing.

7. Top with avocado slices and warm salmon. Finish with an extra drizzle of dressing and enjoy!

The secret to making salads feel satisfying is combining multiple textures. Every bite should have something crunchy, creamy, fresh, and protein-rich. The hot honey salmon paired with cooling herbs and crunchy vegetables makes this salad taste restaurant-worthy while still supporting stable blood sugar and reducing inflammation.

Store salmon separately from the salad and dressing. Everything will keep for up to 3 days in the fridge and can be assembled just before serving.

Serves 4

Gluten-Free | Dairy-Free | Mediterranean Inspired

Protein: 45g per serving

• 1 lb lean ground turkey

• 1 egg

• 2 garlic cloves, finely grated

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• ¼ cup fresh dill, finely chopped

• 2 tbsp parsley, finely chopped

• 1 tsp dried oregano

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tbsp olive oil

• 2 large romaine hearts, chopped

• 1 English cucumber, diced

• 1½ cups cherry tomatoes, halved

• ½ red onion, very thinly sliced

• ½ cup Kalamata olives

• ¼ cup fresh dill

• ¼ cup fresh parsley

• 1 avocado, sliced

• Optional: pickled red onions

• ¼ cup tahini

• Juice of 2 lemons

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 garlic clove

• 2 tbsp fresh dill

• 1 tsp honey

• 2-4 tbsp water

• Sea salt and black pepper

1. Preheat the oven to 400°F. In a large bowl combine the turkey, egg, garlic, lemon zest, lemon juice, dill, parsley, oregano, sea salt, and pepper.

2. Mix gently until just combined. Avoid overmixing as this can make the meatballs tough. Roll into approximately 16 meatballs and place on a lined baking sheet. Brush lightly with olive oil and bake for 15-18 minutes until golden and cooked through. While the meatballs cook, prepare the dressing.

3. Add the tahini, lemon juice, olive oil, apple cider vinegar, garlic, dill, honey, salt, and pepper to a blender. Blend until smooth, adding water until the dressing reaches a creamy consistency.

4. In a large serving bowl combine the romaine, cucumber, tomatoes, bell pepper, onion, olives, dill, mint, and parsley.

5. Toss lightly with half of the dressing. Arrange avocado slices on top and add the warm turkey meatballs. Finish with extra fresh herbs and another generous drizzle of dressing.

• Meatballs will keep for up to 4 days in the fridge.

• Dressing keeps for 5 days.

• Chop vegetables ahead of time and assemble when ready to eat.

• The meatballs are also delicious served cold straight from the fridge.

Serves 4

Gluten-Free | Dairy-Free | High Protein

• 2 large aubergines, cut into thick cubes

• 2 tbsp extra virgin olive oil

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp sea salt

• ½ tsp black pepper

• 5 cups arugula

• 1 cucumber, sliced into ribbons

• ½ cup sundried tomatoes, chopped

• ¼ red onion, thinly sliced

• 1 avocado, sliced

• ¼ cup fresh basil leaves

• ¼ cup fresh parsley

• 2 tbsp pumpkin seeds

• 2 large grilled chicken breasts, sliced

• ¼ cup tahini

• Large handful fresh basil

• Juice of 1 lemon

• 1 garlic clove

• 2 tbsp olive oil

• 2-4 tbsp water

• 1 tsp honey

• Sea salt and black pepper

1. Preheat the oven to 425°F. Add the aubergine to a baking tray and toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Roast for 30-35 minutes until deeply golden, caramelized, and slightly crispy around the edges.

2. While the aubergine roasts, grill the chicken until golden and juicy. Allow it to rest before slicing. To make the dressing, add all ingredients to a blender and blend until smooth and creamy. Add water as needed to loosen.

3. In a large serving bowl combine the arugula, cucumber ribbons, sundried tomatoes, red onion, basil and parsley. Top with the warm roasted aubergine, sliced chicken, avocado, and pumpkin seeds.

4. Finish with a generous drizzle of creamy basil tahini dressing.

5. The combination of smoky aubergine, sweet sundried tomatoes, creamy dressing, and fresh herbs makes this taste like something from a Mediterranean wellness retreat.

• 1 lb chicken breast, diced

• 1 tbsp avocado oil

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp garlic powder

• ½ tsp oregano

• 1 tsp sea salt

• Juice of ½ lime

• 2 medium sweet potatoes, diced

• 1 tbsp avocado oil

• 1 tsp smoked paprika

• ½ tsp cumin

• Sea salt

• 1 large head cauliflower, riced

• 1 tbsp avocado oil

• Juice of 1 lime

• ¼ cup chopped cilantro

• Sea salt

• ½ cup soaked cashews

• Juice of 1 lemon

• 2 tbsp apple cider vinegar

• ¼ cup water

• Pinch sea salt

• ¼ cup olive oil

• 1 tbsp avocado oil

• Juice of 1 lime

• 1 tbsp apple cider vinegar

• Large handful cilantro

• 1 jalapeño

• 1 tsp maple syrup

• Sea salt

• 2 romaine hearts, chopped

• 1 red bell pepper, diced

• 1 avocado, sliced

• ¼ cup cilantro

• 2 grain-free tortilla chips, crushed into tostada crumble

• Lime wedges and juice of lime

• 2 tomatoes, diced

• ¼ red onion, finely diced

• 1 can strained and rinsed black beans

1. Preheat oven to 425°F. Toss sweet potatoes with avocado oil, paprika, cumin, and salt. Roast for 25-30 minutes until caramelized and golden.

2. While they roast, cook the chicken in a skillet with avocado oil and all taco seasonings until golden and slightly charred.

3. For the cauliflower rice, sauté cauliflower in avocado oil for 5 minutes until just tender. Remove from heat and stir through lime juice, cilantro, and sea salt.

4. Blend all cashew sour cream ingredients until completely smooth. Blend all dressing ingredients until creamy and vibrant green. To assemble, start with romaine and cauliflower rice.

5. Layer over black beans, roasted sweet potatoes, taco chicken, red pepper, avocado, and tomatoes.

6. Finish with generous spoonfuls of cashew sour cream, a drizzle of cilantro jalapeño dressing, fresh cilantro, tostada crumble, and a squeeze of lime.

7. Every bite should have smoky chicken, creamy avocado, sweet potato, bright salsa, cooling cashew cream, and spicy cilantro dressing. That’s what makes it taste like an actual taco bowl rather than a salad pretending to be one.

Serves 4

Gluten-Free | Dairy-Free | High Protein

• 2 cups mini cucumbers, very thinly sliced

• 2 cups mini sweet peppers, thinly sliced

• 2 cups shaved carrots

• 2 cups green onions, thinly sliced on a diagonal

• 2 cups fresh cilantro, roughly chopped

• 2 tbsp Everything But The Bagel seasoning

• 4 sesame ginger salmon fillets

• Juice of 1 large orange

• Juice of 1 lime

• 1 tbsp white miso paste

• 1 tbsp rice vinegar

• 1 tbsp freshly grated ginger

• 1 tbsp avocado oil

• 1 tsp sesame oil

• 1 tsp honey or maple syrup

• Pinch sea salt

1. In a large serving bowl combine the sliced cucumbers, sweet peppers, carrots, green onions, and cilantro. Add all dressing ingredients to a small bowl or jar and whisk until smooth and fully combined.

2. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated. Transfer to a serving platter and generously sprinkle over the Everything But The Bagel seasoning.

3. Top with warm sesame ginger salmon or grilled chicken and serve immediately.