You’re about the see the most beautiful thing in the world: my favorite healthy dinner salad! Oh, yes. It’s vegetarian, it’s delicious, it’s great for summer and it’s one of the best healthy salads you’ll ever eat.
This easy dinner salad recipe is vegetarian, full of flavor and freshness and it’s so good for your body and for your soul.
You Will Love This Healthy Dinner Salad
Filled with potatoes, feta cheese, avocado, sweet cherry tomatoes, onion, cucumbers…and believe it or not, even with a few other nutritious ingredients…this healthy vegetable salad is gluten-free and just amazing.
- easy to make
- super healthy
- filling and satisfying
You will want to make it again, and again and again! No need for chicken, no need for fish, no need for anything too fancy, as you’ll see below, these are all regular, easy-to-find ingredients that you eat on a daily or weekly basis.
What’s In The Salad
Now, these are the ingredients you need to make your very own healthy dinner salad:
- Baked Potatoes. This is pretty new to me, but I love adding baked potatoes to salads! Although I’ve never been a fan of potato salad, now I love these vegetables, especially in salads! The addition of baked potatoes brings that filling and savory thing that makes a salad good enough for dinner too.
- This Feta Appetizer. You’ve got to make this! It takes 3 minutes, 4 ingredients, and is so so good.
- Fresh Summer Produce. Avocados, cucumbers, tomatoes and lettuce – these fresh fruits and vegetables are a great source of antioxidants and vitamins. They also help to balance out the intensity of the feta appetizer. (it is pretty intense!)
- Roasted red peppers are so underrated! Make more and give them a go in other salads as well, you’ll love them!
- Onions. Can’t make a salad without garlic or onions…Sometimes you just use both! They add flavor and are super healthy!
- Olive oil, lemon juice, salt and pepper. No need for an overcomplicated dressing, keep it simple!
How To Make A Healthy Dinner Salad
To make this particular healthy salad for dinner you’ll need to bake potatoes and peppers and then put it all together. Here’s the step-by-step.
First start by peeling, cutting and boiling potatoes for about 10 minutes.
Then spread them over a baking sheet lined with parchment paper and greased with some olive oil. Add the red pepper that you’d like to roast too. Spray with some olive oil and sprinkle some salt on top. Bake at 350F/180C for about 10-15 minutes, then take out of the oven.
Meanwhile, you can wash and chop the other vegetables for the healthy salad. That’s tomatoes, lettuce, cucumber and onion. Don’t forget to peel and chop the avocado too. Add all these ingredients to a large bowl.
You’ll probably have even more time while the potatoes are boiling and baking and you can use it to make the feta cheese appetizer. Mash feta with garlic, olive oil and parsley as described in this recipe and add that to the big bowl as well.
Once the potatoes and roasted peppers are done, let them cool off before adding them to the salad.
When everything has made it into the bowl, give the salad a good toss and enjoy immediately!
Now, we’ve talked about it: this healthy salad is perfect, especially for dinner. However, we know, we can get tired even of perfect. Here are some variations for the salad you might want to try when that happens:
- Use spicy roasted chickpeas instead of potatoes. And you don’t need to do a lot. Rinse and drain canned chickpeas, add them to a pan with chili powder, garlic and mint, stir for 3-4 minutes at medium high heat. They’re ready. This is a quicker and more high-protein version for this salad.
- Roasted Sweet Potatoes. You just might love sweet potatoes, they actually go really well with feta cheese. Roast some in the oven at 400F with olive oil, add your favorite spices and salt. Then add to the salad instead of regular potatoes.
- Add in roasted eggplant or zucchini. Or both. If you want to make this salad more low-carb, you can go for this version by grilling zucchini and eggplant or just “roasting” them with a little bit of olive oil on the stove.
- Add in more protein. If you aren’t vegetarian, you can throw in some chicken or shrimp for more protein and to make the salad even more filling.
Of course, if you don’t like or can’t tolerate a certain ingredient – don’t add it to the salad. If there’s a vegetable you’d like to add – try it! Make it your own.
Can you Really Eat Salad For Dinner?
I know it might sound pretty sad to some, but when done right salads are so delicious and to sum it up: Of course, you can eat salad for dinner. Especially this amazing vegetarian salad.
One time I actually met a guy who told me that your tummy will feel horrible if you eat a salad for dinner (I will not use his exact words, because this is a post about food).
First of all: Way to go about encouraging people to eat more fresh vegetables…
Second: It has never happened to me or anyone I know after eating salad in the evening. And I know a lot of people who eat salad for dinner, they’re all fine and healthy.
More Healthy Salad Recipes
I really hope you enjoy this tasty healthy dinner salad as much as I do and if you’re on a salad kick, make sure to try these other vegetarian salad recipes as well:
- Mediterranean Black Bean Salad With Herbs and Feta
- The Best Mediterranean Chickpea Salad
- Quinoa, Roasted Vegetables And Feta Salad
- 3 tbsp feta appetizer
- 1 cup cherry tomatoes, chopped
- 1 cup cucumber, chopped
- 1 1/2 cup baked potatoes, chopped
- 2 roasted red peppers
- 1 tbsp olive oil
- 1/2 red onion, chopped
- 1 avocado, diced
- 3 cups lettuce, chopped
- 1 tbsp lemon juice (optional)
- Salt and pepper
- Peel, cut and boil potatoes for about 10 minutes. Add cold water and take out potatoes carefully. Spread them over a baking sheet lined with parchment paper that's greased with some olive oil. Cut and add the red pepper too. Spray potatoes and red pepper with some olive oil and sprinkle a little bit of salt on top. Bake at 350F/180C for about 10-15 minutes and take out of the oven.
- Meanwhile, you can wash and chop the tomatoes, lettuce and cucumber. Peel and chop onion and avocado. Add all these ingredients to a large bowl.
- You’ll probably have even more time while the potatoes are boiling and baking and you can use it to make the feta cheese appetizer. Mash feta with garlic, olive oil and parsley as described in this recipe and add that to the big bowl too.
- Once the potatoes and roasted peppers are done, let them cool off before adding them to the salad.
- When everything has made it into the bowl, give the salad a good toss and enjoy immediately!
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 481Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 21gCholesterol 13mgSodium 312mgCarbohydrates 53gFiber 14gSugar 13gProtein 10g
Originally published in June 2022, this recipe was last updated in March 2023.