Salad Recipes Daily

Salad Recipes Daily 🥗 Welcome to Eating Instantly – Healthy Instant Pot Recipes 🍲✨

Your go-to place for quick, healthy, and delicious meals made easy!

From cozy soups and hearty dinners to meal prep ideas and family favorites, simple Instant Pot recipes anyone can make.

07/21/2026

Creamy Avocado Egg Salad

Ingredients

* 2 ripe avocados, diced
* 4 hard-boiled eggs, quartered
* ½ small red onion, thinly sliced
* 2 tbsp fresh dill, chopped
* 2 tbsp mayonnaise or Greek yogurt
* 1 tbsp Dijon mustard
* 1 tbsp lemon juice
* 2 tbsp roasted pumpkin seeds
* 2 tbsp cooked bacon bits (optional)
* ½ tsp red pepper flakes
* Salt and black pepper, to taste

Instructions

1. In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and black pepper until smooth.
2. In a large bowl, combine the diced avocado, sliced red onion, and chopped dill.
3. Pour the dressing over the avocado mixture and gently toss to coat.
4. Add the hard-boiled eggs and carefully fold them into the salad to keep the egg pieces intact.
5. Sprinkle the roasted pumpkin seeds, bacon bits, and red pepper flakes over the top.
6. Garnish with a little extra fresh dill and serve immediately, or chill for 15–20 minutes before serving.

This salad is high in protein, low in carbs, and makes a great lunch or side dish.

07/21/2026

Creamy Cucumber Tomato Salad

Ingredients

* 2 medium cucumbers, sliced
* 2 cups cherry tomatoes, halved
* ½ small onion, thinly sliced
* ½ cup sour cream or Greek yogurt
* 2 tbsp mayonnaise
* 1 tbsp lemon juice or white vinegar
* 1 tbsp olive oil
* 1 tbsp fresh dill, chopped
* 1 tsp garlic powder
* Salt and black pepper, to taste
📌RECIPE IN FIRST COMMENT 👇🏻

07/20/2026

Creamy Chicken Grape Salad

Ingredients

* 2 cups cooked chicken breast, diced
* 2 celery stalks, diced
* 1 cup seedless red grapes, halved
* ½ green apple, diced
* ⅓ cup pecans, roughly chopped
* ½ cup mayonnaise
* ¼ cup plain Greek yogurt or sour cream
* 1 tbsp lemon juice
* 1 tsp Dijon mustard (optional)
* Salt and black pepper, to taste
* 1 tbsp fresh parsley, chopped

Instructions

1. In a large mixing bowl, combine the diced chicken, celery, grapes, apple, and pecans.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard (if using), salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
4. Fold in the chopped parsley and mix lightly.
5. Cover and refrigerate for 30 minutes to allow the flavors to blend.
6. Garnish with extra pecans and parsley before serving.
7. Serve chilled on its own, in lettuce wraps, or as a sandwich filling.

07/19/2026

Creamy Cucumber Carrot Salad

Ingredients

* 2 cucumbers, thinly sliced
* 1 large carrot, shredded
* ¼ red onion, thinly sliced
* ½ cup plain Greek yogurt
* 2 tbsp mayonnaise
* 1 tbsp lemon juice
* 1 tbsp fresh dill, chopped
* 1 tsp everything bagel seasoning (or a mix of sesame seeds and black sesame seeds)
* ½ tsp garlic powder
* Salt and black pepper, to taste

Instructions

1. Thinly slice the cucumbers, shred the carrot, and slice the red onion. Pat the cucumbers dry with paper towels to remove excess moisture.
2. In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chopped dill, garlic powder, salt, and black pepper until smooth.
3. Add the cucumber slices, shredded carrot, and red onion to the dressing.
4. Toss gently until all the vegetables are evenly coated.
5. Sprinkle the everything bagel seasoning over the salad and mix lightly.
6. Refrigerate for 20–30 minutes to allow the flavors to blend.
7. Garnish with a little extra fresh dill and a sprinkle of seasoning before serving.
8. Serve chilled as a refreshing side dish or a light, healthy lunch.

07/08/2026

Mediterranean Lentil Feta Salad
Ingredients
2 cups cooked lentils (green or brown)
1 cup cherry tomatoes, halved
1 cup feta cheese, cubed
¼ cup fresh parsley, chopped
2 tablespoons olive oil
Juice of 1 lemon
1 garlic clove, minced (optional)
Salt, to taste
Black pepper, to taste
Step-by-Step Instructions
Cook the lentils according to the package directions if not already cooked. Drain and let them cool.
In a large bowl, combine the cooked lentils, cherry tomatoes, feta cheese, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust the seasoning if needed.
Serve immediately or chill for 20–30 minutes before serving for even better flavor.

07/02/2026

Mediterranean Chickpea, Beet & Feta Salad

Prep Time: 15 minutes
Cook Time: 40 minutes (if roasting fresh beets)
Servings: 4

Ingredients

* 2 cups cooked chickpeas, drained and rinsed
* 2 medium cooked beets, peeled and diced
* ½ cup feta cheese, cubed
* ¼ cup fresh parsley, finely chopped
* 2 tablespoons fresh mint, chopped (optional)
* 2 tablespoons extra virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 teaspoon red wine vinegar
* ½ teaspoon dried oregano
* Salt and black pepper, to taste

Instructions

1. If using fresh beets, wrap them in foil and roast at 400°F (200°C) for 40–50 minutes until tender. Cool, peel, and dice.
2. In a large bowl, combine the chickpeas, diced beets, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper.
4. Pour the dressing over the salad and toss gently until everything is coated.
5. Fold in the feta cubes carefully so they stay intact.
6. Drizzle with a little extra olive oil and sprinkle with black pepper before serving.

Optional Add-Ins

* Diced cucumber
* Cherry tomatoes
* Thinly sliced red onion
* Toasted walnuts or pistachios
* Kalamata olives

This refreshing Mediterranean salad is packed with protein, vibrant flavors, and is perfect served chilled or at room temperature.

07/01/2026

Creamy Tuna Cucumber Dill Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

* 2 cans tuna, drained (150 g each)
* 1 cup plain Greek yogurt
* 2 tablespoons mayonnaise
* 1 medium cucumber, diced
* 1 small red onion, finely diced
* 2 tablespoons fresh dill, chopped
* 2 tablespoons chopped chives or green onions
* 2 tablespoons chopped dill pickles
* 1 tablespoon pickle juice
* 1 tablespoon lemon juice
* 1 teaspoon Dijon mustard
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1 teaspoon black pepper

Instructions

1. In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, pickle juice, lemon juice, garlic powder, onion powder, salt, and black pepper.
2. Add the drained tuna and gently break it into chunks.
3. Fold in the cucumber, red onion, dill, chives, and chopped pickles.
4. Mix until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors develop.
6. Stir before serving and garnish with extra dill and cracked black pepper.

Serving Suggestions

* Serve with crackers or toasted sourdough.
* Spoon into lettuce wraps for a low-carb meal.
* Use as a sandwich or wrap filling.
* Pair with sliced tomatoes, cucumbers, or avocado.

Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.
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06/28/2026

Classic Creamy Homemade Coleslaw

This creamy homemade coleslaw is crisp, refreshing, and packed with crunchy cabbage and carrots tossed in a sweet and tangy dressing. It's the perfect side dish for BBQs, picnics, fried chicken, burgers, sandwiches, or pulled pork.

🛒 Ingredients (8 Servings)
For the Slaw
6 cups green cabbage, finely shredded
2 cups purple cabbage, shredded
2 large carrots, grated
2 green onions, thinly sliced (optional)
For the Dressing
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1 teaspoon celery seed (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
👩‍🍳 Instructions
1️⃣ Prepare the Vegetables
Wash all vegetables thoroughly.
Finely shred the green and purple cabbage.
Peel and grate the carrots.
Slice the green onions if using.
2️⃣ Make the Dressing

In a medium bowl, whisk together:

Mayonnaise
Apple cider vinegar
Dijon mustard
Sugar
Garlic powder
Onion powder
Celery seed
Salt and black pepper

Whisk until the dressing is completely smooth and creamy.

3️⃣ Combine
Place the cabbage, carrots, and green onions into a large mixing bowl.
Pour the dressing over the vegetables.
Toss well until every piece is evenly coated.
4️⃣ Chill
Cover and refrigerate for 1–2 hours before serving.
Stir again just before serving for the best flavor and texture.
💡 Tips
Use freshly shredded cabbage for the best crunch.
Chill the coleslaw before serving to let the flavors develop.
For extra sweetness, add a finely diced apple or a handful of raisins.
For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
❓Frequently Asked Questions

Can I make coleslaw ahead of time?
Yes! It tastes even better after chilling for a few hours and can be made up to 24 hours in advance.

How long does it last?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
No. The creamy dressing separates after freezing and changes the texture.

🍽️ Servings

8 servings

🥗 Approximate Nutrition (Per Serving)
Calories: 180
Protein: 2g
Carbohydrates: 9g
Fat: 15g
Fiber: 2g
Sodium: 210mg

06/25/2026

Creamy Cucumber Pasta Salad

This refreshing pasta salad combines tender pasta, crisp cucumbers, sweet carrots, and a creamy dill dressing. Perfect for picnics, BBQs, meal prep, or a light lunch.

🛒 Ingredients
For the Salad
12 oz (340g) rotini or shell pasta
1 large cucumber, sliced
2 medium carrots, diced
¼ cup red onion, finely chopped (optional)
2 tbsp fresh dill, chopped
For the Creamy Dressing
1 cup mayonnaise
½ cup sour cream or Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp fresh dill, chopped
👩‍🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and rinse under cold water.
Let cool completely.
2. Prepare the Vegetables
Slice cucumber into thin rounds or half-moons.
Dice carrots into bite-sized pieces.
Chop dill and onion if using.
3. Make the Dressing

In a large bowl, whisk together:

Mayonnaise
Sour cream
Lemon juice
Dijon mustard
Garlic powder
Onion powder
Salt
Pepper
Dill
4. Assemble the Salad
Add cooled pasta, cucumber, carrots, and onion to the dressing.
Toss until everything is evenly coated.
5. Chill
Cover and refrigerate for at least 30 minutes before serving.
Stir before serving and adjust seasoning if needed.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
🍽️ Servings

6 servings

💡 Tips
Add diced cheddar cheese for extra richness.
Mix in cooked chicken for a protein-packed meal.
Fresh dill gives the best flavor and matches the look of the salad in the photo.
For extra crunch, add celery just before serving.

Creamy, cool, and packed with fresh vegetables, this pasta salad is always a crowd favorite! 🥒🥕🍝✨

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