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Colorful anti-inflammatory salads with fresh vegetables and olive oil dressing.

Anti Inflammatory Salad

These Anti Inflammatory Salad Recipes are designed to be satisfying and packed with ingredients that promote gut health while reducing inflammation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Salmon, Avocado, and Cucumber Crunch
  • 2 cups mixed greens or arugula
  • 1 cup cooked salmon flakes
  • 1 cup cucumber, diced
  • 1 avocado avocado, sliced
  • 1/4 cup pumpkin seeds
  • 2 tbsp olive oil For dressing
  • 1 tbsp lemon juice For dressing
  • 1 tsp Dijon mustard For dressing
  • 1 pinch salt
Turmeric Chicken and Roasted Sweet Potato Salad
  • 2 cups spinach
  • 1 cup turmeric seasoned chicken
  • 1 cup roasted sweet potato cubes
  • 1/2 cup red onion, sliced
  • 1/4 cup cilantro, chopped
  • 2 tbsp olive oil For dressing
  • 1 tbsp lime juice For dressing
  • 1/2 tbsp honey For dressing
Chickpea, Tomato, and Olive Mediterranean Bowl
  • 2 cups romaine lettuce, chopped
  • 1 cup chickpeas, cooked
  • 1 cup cherry tomatoes, halved
  • 1/2 cup olives, sliced
  • 1/2 cup cucumbers, diced
  • 1/2 cup roasted red peppers, sliced
  • 2 tbsp olive oil For dressing
  • 1 tbsp red wine vinegar For dressing
  • 1 tsp oregano
  • 1/4 cup feta cheese Optional if tolerated
Lentil and Roasted Carrot Tahini Salad
  • 2 cups baby kale Massage with olive oil
  • 1 cup cooked lentils
  • 1 cup roasted carrots, sliced
  • 1/4 cup chopped dates
  • 1/4 cup walnuts, chopped
  • 2 tbsp tahini For dressing
  • 1 tbsp lemon juice For dressing
  • 2 tbsp warm water
  • 1 clove garlic, minced
Berry, Walnut, and Goat Cheese Spinach Salad
  • 2 cups spinach
  • 1 cup blueberries or strawberries
  • 1/4 cup walnuts, chopped
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup cucumber, diced
  • 2 tbsp olive oil For dressing
  • 1 tbsp balsamic vinegar For dressing
  • 1 pinch salt
Quinoa, Cucumber, and Herb Power Salad
  • 2 cups mixed greens
  • 1 cup quinoa, cooked
  • 1 cup cucumber, diced
  • 1/4 cup dill, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup scallions, chopped
  • 1/4 cup sunflower seeds
  • 2 tbsp lemon juice For dressing
  • 2 tbsp olive oil For dressing
  • 1 tsp grated ginger
Ginger Sesame Tuna and Edamame Salad
  • 2 cups shredded cabbage
  • 2 cups mixed greens
  • 1 can tuna, drained
  • 1 cup shelled edamame
  • 1 cup carrots, grated
  • 1 cup cucumber, diced
  • 2 tbsp sesame oil For dressing
  • 2 tbsp rice vinegar For dressing
  • 1 tsp ginger, minced
  • 2 tbsp tamari
Warm Roasted Veggie and White Bean Salad
  • 2 cups arugula
  • 1 cup warm roasted zucchini, sliced
  • 1 cup peppers, sliced
  • 1 cup onions, sliced
  • 1 cup white beans, drained
  • 2 tbsp olive oil For dressing
  • 1 tbsp lemon juice For dressing
  • 1/4 cup basil, chopped
Turkey, Apple, and Pecan Salad
  • 2 cups romaine, chopped
  • 1 cup sliced turkey
  • 1 apple apple, sliced
  • 1/4 cup pecans, chopped
  • 1/2 cup celery, diced
  • 2 tbsp olive oil For dressing
  • 1 tbsp lemon juice For dressing
  • 1/2 tbsp mustard For dressing
Shrimp, Mango, and Lime Cilantro Salad
  • 2 cups mixed greens
  • 1 cup shrimp, cooked
  • 1 cup mango, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup cilantro, chopped
  • 1 avocado avocado, sliced
  • 2 tbsp lime juice For dressing
  • 2 tbsp olive oil For dressing
  • 1 pinch chili flakes

Method
 

Preparation
  1. Wash and dry the greens thoroughly.
  2. Cook proteins ahead if needed (e.g., chicken or salmon).
  3. Roast sweet potatoes or other vegetables if applicable.
  4. Mix dressings in a jar; taste and adjust as necessary.
Assembly
  1. Layer the salads with hearty items at the bottom and greens on top.
  2. Add toppings right before serving to maintain crunch.

Notes

These salads can be prepared ahead of time. Store components separately to maintain freshness. Use a variety of proteins and veggies for optimal gut health.