50+ Delicious Light Dinner Salad Recipes for Every Season

In today’s fast-paced world, finding healthy yet satisfying dinner options can often be a challenge.

But fear not! Light dinner salads are the perfect solution for those looking to eat well without compromising on flavor.

Whether you’re aiming for a low-calorie meal, a nutritious side, or simply something refreshing, we’ve got over 50 light dinner salad recipes to help you mix things up.

These salads are packed with fresh vegetables, lean proteins, and healthy fats, making them ideal for anyone seeking a nourishing and delicious meal that won’t weigh them down.

Read on for inspiration and create a salad that’s perfect for your evening meal!

50+ Delicious Light Dinner Salad Recipes for Every Season

With so many light dinner salad recipes at your fingertips, it’s easier than ever to enjoy a healthy, satisfying meal that nourishes both body and soul.

Whether you’re in the mood for something classic or looking to try a new, exciting combination of flavors, these salads offer endless possibilities.

From protein-packed options to simple, fresh combinations, you’re sure to find something that fits your taste and dietary preferences. So, why not get started today and elevate your dinner with one of these delightful, light salads?

Your taste buds—and your body—will thank you!

Avocado and Chickpea Salad

This simple yet hearty salad is filled with creamy avocado, protein-packed chickpeas, and vibrant veggies. Perfect for a light dinner, it offers a satisfying mix of textures and flavors, while remaining fresh and nourishing. The dressing is light yet flavorful, making this a great go-to for a healthy meal.

Ingredients:

• 1 ripe avocado, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and chickpeas.
2. Gently toss in the diced avocado, being careful not to mash it.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley if desired.

This Avocado and Chickpea Salad is the ideal dinner when you’re craving something light but filling. The creaminess of the avocado balances the crunch of the fresh veggies, while the chickpeas provide a source of plant-based protein. The tangy lemon dressing brings everything together for a satisfying and nourishing meal that’s quick and easy to prepare.

Grilled Shrimp and Mango Salad

The combination of smoky grilled shrimp and sweet, juicy mangoes makes this salad a delightful choice for a light yet flavorful dinner. This tropical-inspired salad is not only packed with fresh ingredients but also offers a boost of protein, vitamins, and healthy fats. It’s a perfect way to enjoy a summery dish no matter the season.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/2 red bell pepper, thinly sliced
• 1 small cucumber, sliced
• 2 cups mixed salad greens (such as arugula, spinach, or lettuce)
• 1 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the shrimp with olive oil and season with salt, pepper, and chili powder.
2. Grill the shrimp for about 2-3 minutes per side, until pink and cooked through.
3. In a large salad bowl, combine the mixed greens, diced mango, bell pepper, and cucumber.
4. Add the grilled shrimp on top of the salad.
5. Squeeze lime juice over the salad and toss gently.
6. Garnish with fresh cilantro.

This Grilled Shrimp and Mango Salad is a wonderful fusion of savory and sweet, with the grilled shrimp adding a smoky flavor and the mango providing a burst of tropical sweetness. The refreshing crunch of cucumber and bell pepper enhances the overall lightness of the dish, while the lime and chili powder add a zesty kick. It’s a perfect salad for a satisfying yet healthy dinner that doesn’t leave you feeling too full.

Roasted Beet and Goat Cheese Salad

Roasted beets paired with creamy goat cheese create a deliciously balanced flavor in this elegant salad. The earthy sweetness of the beets is complemented by the tanginess of the cheese, while the nuts provide an added crunch. This salad is a great option for those seeking a lighter meal with a rich flavor profile.

Ingredients:

• 2 medium beets, roasted and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-50 minutes, or until tender. Let cool, then peel and slice into rounds.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. In a large salad bowl, toss the mixed greens with the roasted beets and crumbled goat cheese.
4. Drizzle the dressing over the salad and toss gently.
5. Sprinkle the toasted walnuts on top before serving.

The Roasted Beet and Goat Cheese Salad is a perfect balance of earthy and creamy flavors, with the sweetness of the roasted beets complementing the tangy goat cheese. The addition of toasted walnuts adds a delightful crunch, while the balsamic dressing ties everything together with a subtle sweetness. This salad is both nourishing and satisfying, making it an ideal light dinner that’s full of flavor and texture.

Mediterranean Quinoa Salad

This Mediterranean-inspired quinoa salad is a vibrant and refreshing meal that’s packed with protein and fresh ingredients. The combination of quinoa, cucumbers, tomatoes, olives, and feta cheese creates a balanced mix of flavors, while the lemon-oregano dressing brings it all together. It’s an easy-to-make salad that’s perfect for a light dinner, offering both texture and nutrition.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This Mediterranean Quinoa Salad is a nutrient-dense and flavorful dish that works beautifully as a light dinner. The quinoa offers a hearty base, while the combination of fresh vegetables and briny olives provides a refreshing contrast. The tangy feta and lemon dressing adds a lovely zesty flavor, making this salad a satisfying and wholesome meal that’s perfect for any evening.

Apple and Walnut Salad with Honey Mustard Dressing

This refreshing Apple and Walnut Salad combines the sweetness of crisp apples with the crunch of toasted walnuts and the creaminess of a homemade honey mustard dressing. It’s a well-rounded salad that’s full of flavor and texture, offering a perfect light dinner option that’s both satisfying and nutritious.

Ingredients:

• 2 apples, thinly sliced (such as Fuji or Gala)
• 1/4 cup walnuts, toasted
• 2 cups mixed greens (such as arugula or spinach)
• 1/4 cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a small pan, toast the walnuts over medium heat for 2-3 minutes until lightly browned and fragrant. Remove from heat and set aside.
2. In a large bowl, combine the mixed greens, sliced apples, toasted walnuts, and crumbled goat cheese.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.

The Apple and Walnut Salad with Honey Mustard Dressing is a beautifully balanced dish that’s as refreshing as it is satisfying. The crisp apples provide a natural sweetness, while the toasted walnuts add a crunchy texture. The creamy goat cheese complements the sweetness with its tangy richness, and the honey mustard dressing ties everything together with a perfect balance of sweet and savory. It’s a delightful, light dinner option that’s quick to prepare and full of fresh flavors.

Spinach and Strawberry Salad with Balsamic Glaze

A classic combination of sweet strawberries and earthy spinach makes this salad a crowd-pleasing, light dinner. The balsamic glaze adds a tangy sweetness, complementing the freshness of the strawberries and the slight bitterness of the spinach. This salad is light, refreshing, and packed with antioxidants, making it a healthy and flavorful option for a satisfying meal.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss the fresh spinach and sliced strawberries.
2. Top with crumbled feta cheese and toasted almonds.
3. Drizzle with balsamic glaze and olive oil.
4. Season with salt and pepper, and toss gently to combine.

This Spinach and Strawberry Salad with Balsamic Glaze is a refreshing and light dish that combines a perfect mix of sweetness and savory flavors. The tender spinach and juicy strawberries are balanced by the tangy feta and crunchy almonds, while the balsamic glaze provides a flavorful, sweet finish. This salad is ideal for a healthy dinner that won’t leave you feeling heavy but will still satisfy your taste buds with its variety of flavors.

Cucumber and Tomato Salad with Lemon Vinaigrette

simple yet refreshing salad, this Cucumber and Tomato Salad with Lemon Vinaigrette is light and flavorful, perfect for a quick, healthy dinner. The crisp cucumbers and juicy tomatoes are complemented by the tangy lemon dressing, creating a balance of textures and fresh flavors. It’s a go-to option for a nourishing meal when you need something quick but satisfying.

Ingredients:

• 2 large cucumbers, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp honey (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper.
3. Pour the lemon vinaigrette over the vegetables and toss gently to coat.
4. Garnish with fresh dill or parsley and serve.

This Cucumber and Tomato Salad with Lemon Vinaigrette is a wonderfully light and refreshing dish that’s perfect for a dinner when you want something quick but flavorful. The crisp cucumber and juicy tomatoes create a satisfying base, while the bright lemon vinaigrette ties everything together with a tangy and slightly sweet note. Garnished with fresh herbs, it’s a healthy and satisfying option that feels fresh and vibrant on the plate.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are a fantastic low-carb alternative to pasta, and when paired with a fresh, vibrant pesto, they make for a light, satisfying dinner. The rich and nutty flavor of the pesto complements the tender zucchini noodles, creating a dish that feels indulgent yet light. This meal is perfect for those looking for a healthy and flavorful dinner with minimal effort.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Fresh basil for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still firm.
3. Remove the skillet from heat and toss the noodles with pesto, lemon juice, salt, and pepper.
4. If desired, add halved cherry tomatoes for extra color and flavor.
5. Garnish with fresh basil and serve immediately.

Zucchini Noodles with Pesto is a light and flavorful dish that makes the most of fresh ingredients and simple preparation. The zoodles provide a low-carb base, while the pesto adds a rich, herbaceous flavor that brings the dish to life. This recipe is quick, healthy, and packed with nutrients, making it a perfect choice for a light dinner that doesn’t compromise on taste or satisfaction.

Roasted Cauliflower and Tahini Salad

Roasted cauliflower combined with a creamy tahini dressing creates a rich and satisfying salad, yet it remains light and healthy. The cauliflower’s nutty roasted flavor pairs beautifully with the silky tahini, while the added greens and lemon provide freshness and a touch of brightness. This salad is a great option for a nutrient-packed, plant-based dinner.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tbsp tahini
• Juice of 1 lemon
• 1 tbsp water (to thin out the dressing)
• 2 cups mixed greens (such as spinach or arugula)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, salt, and pepper, and spread them on a baking sheet.
2. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.
3. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper to create the dressing.
4. In a large bowl, toss the roasted cauliflower with mixed greens.
5. Drizzle the tahini dressing over the salad and garnish with fresh parsley.

The Roasted Cauliflower and Tahini Salad is a delightful, light dinner that’s full of bold flavors. The roasted cauliflower brings a smoky, nutty taste, while the creamy tahini dressing adds richness and depth. The addition of fresh greens and lemon provides a contrast that brightens the dish. It’s a wholesome, plant-based meal that’s both satisfying and full of nutrients, making it a perfect option for a light yet flavorful dinner.

Carrot and Avocado Salad with Sesame Dressing

This Carrot and Avocado Salad with Sesame Dressing is a vibrant and nutrient-packed dish that combines the sweetness of raw carrots with the creamy richness of avocado. The sesame dressing adds a savory and slightly nutty flavor that ties the ingredients together. It’s a simple yet delicious salad that’s light and full of fresh, wholesome ingredients, making it ideal for a satisfying dinner.

Ingredients:

• 2 large carrots, julienned or grated
• 1 ripe avocado, diced
• 1/4 cup sesame seeds, toasted
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or tamari (for gluten-free option)
• 1 tsp honey or maple syrup
• 1 tsp grated ginger (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots and diced avocado.
2. In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and grated ginger.
3. Drizzle the sesame dressing over the salad and toss gently.
4. Sprinkle toasted sesame seeds on top and season with salt and pepper.

The Carrot and Avocado Salad with Sesame Dressing offers a unique combination of crunchy and creamy textures. The raw carrots provide a natural sweetness, while the avocado adds richness and smoothness. The sesame dressing elevates the dish with its nutty flavor, and the toasted sesame seeds provide a satisfying crunch. This light yet nourishing salad is an excellent dinner choice for anyone seeking a healthy and delicious meal.

Roasted Sweet Potato and Kale Salad with Apple Cider Vinaigrette

This Roasted Sweet Potato and Kale Salad combines the earthy sweetness of roasted sweet potatoes with the hearty, slightly bitter flavor of kale. The apple cider vinaigrette brings a tangy note that perfectly balances the sweetness of the potatoes. This salad is a perfect option for a healthy, filling dinner that provides a good mix of nutrients, flavors, and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper, then spread them on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
3. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
4. In a large bowl, massage the kale with a little bit of olive oil to soften it.
5. Add the roasted sweet potatoes and red onion to the kale and drizzle with the apple cider vinaigrette.
6. Toss the salad and serve immediately.

The Roasted Sweet Potato and Kale Salad with Apple Cider Vinaigrette is a warming and nutritious dinner option. The sweet potatoes bring a caramelized sweetness, while the kale provides a hearty base. The tangy apple cider vinaigrette enhances the overall flavor profile and ties the ingredients together. This salad is both satisfying and full of healthy ingredients, making it a great choice for a wholesome light dinner.

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad is a delightful, summery dish that combines the sweetness of grilled peaches with the creamy richness of burrata cheese. The smoky flavor from grilling the peaches adds depth, while the fresh greens and a simple balsamic glaze create a well-rounded, light dinner. This salad is perfect for a quick, refreshing meal that’s packed with flavor.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 2 cups arugula or mixed greens
• 1 ball burrata cheese
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil.
2. Grill the peaches for 2-3 minutes per side until grill marks appear and the peaches are slightly softened.
3. Arrange the arugula or mixed greens on a large plate.
4. Tear the burrata into pieces and place it on top of the greens.
5. Add the grilled peach halves and drizzle with balsamic glaze.
6. Season with salt and pepper, and garnish with fresh basil leaves.

The Grilled Peach and Burrata Salad is a perfect balance of sweet, creamy, and savory flavors. The smoky sweetness of the peaches pairs beautifully with the rich, creamy burrata cheese, while the peppery arugula adds freshness. The balsamic glaze adds a touch of sweetness and acidity, bringing all the ingredients together. This light and elegant salad is ideal for a refreshing dinner that’s both indulgent and healthy.

Greek Salad with Grilled Chicken

This Greek Salad with Grilled Chicken combines the vibrant flavors of Mediterranean ingredients with lean protein for a well-rounded, light dinner. The crisp cucumbers, juicy tomatoes, and briny olives are complemented by grilled chicken and a tangy lemon-oregano dressing. It’s a fresh, satisfying salad that is both nutritious and full of bold flavors, perfect for a healthy, easy meal.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 cups mixed greens (such as arugula or romaine)
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until fully cooked, then slice them into thin strips.
2. In a large bowl, combine the cherry tomatoes, cucumber, olives, red onion, and mixed greens.
3. Add the sliced grilled chicken and crumbled feta cheese on top of the salad.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This Greek Salad with Grilled Chicken is the perfect meal when you’re looking for something light yet filling. The freshness of the vegetables and the tanginess of the feta are balanced by the lean protein of the chicken. The lemon-oregano dressing ties everything together with a Mediterranean flair. It’s a satisfying, nutrient-packed salad that’s quick and easy to make, ideal for a healthy dinner.

Roasted Mushroom and Spinach Salad with Garlic Balsamic Dressing

Roasted Mushroom and Spinach Salad with Garlic Balsamic Dressing is a warm, savory salad that features the earthy flavors of roasted mushrooms combined with the fresh, tender spinach leaves. The garlic balsamic dressing adds a rich, tangy flavor to the dish, making it a comforting yet light dinner option. This salad is both satisfying and nutritious, offering a mix of healthy fats, fiber, and vitamins.

Ingredients:

• 2 cups baby spinach
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast the mushrooms for 15-20 minutes, or until golden brown and tender.
3. While the mushrooms roast, prepare the garlic balsamic dressing by whisking together balsamic vinegar, honey, minced garlic, salt, and pepper in a small bowl.
4. Once the mushrooms are roasted, toss them with the fresh spinach in a large bowl.
5. Drizzle the garlic balsamic dressing over the salad and toss gently.
6. Garnish with fresh thyme if desired, and serve immediately.

This Roasted Mushroom and Spinach Salad with Garlic Balsamic Dressing is a hearty yet light dinner that combines earthy mushrooms and fresh spinach with a rich and tangy dressing. The warm mushrooms add a comforting depth of flavor to the salad, while the garlic balsamic dressing gives the dish a punch of tanginess. It’s a well-balanced meal that’s full of nutrients and perfect for an easy, satisfying dinner.

Smoked Salmon and Avocado Salad

The Smoked Salmon and Avocado Salad is a delightful combination of creamy avocado, savory smoked salmon, and fresh vegetables. It’s a nutrient-dense meal that’s both light and satisfying, with healthy fats from the avocado and protein from the salmon. The lemon-dijon dressing adds a tangy, zesty finish, making it a perfect choice for a quick, elegant dinner.

Ingredients:

• 2 cups mixed greens (such as arugula, spinach, or mesclun)
• 1 ripe avocado, diced
• 4 oz smoked salmon, torn into pieces
• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, diced avocado, smoked salmon, red onion, and cucumber.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

The Smoked Salmon and Avocado Salad is a wonderfully balanced dish that combines creamy avocado, savory smoked salmon, and crisp vegetables. The tangy lemon-dijon dressing enhances the natural flavors of the ingredients, making it a refreshing yet satisfying dinner. This light salad is full of healthy fats, protein, and vitamins, making it a perfect option for a quick, nourishing meal.

Note: More recipes are coming soon!