3 Salads to Try in 2019

If improving your diet tops your list of resolutions for the year, you’re probably well-acquainted with salads. Filled with vegetables and protein, they are so healthy, so fresh, and so… boring. If the thought of eating one more boring salad has you ready to abandon your diet goals, don’t fret. We’ve got you covered with 3 new salads to try in 2019.

Grilled Romaine
Contrary to popular belief, the grill isn’t just for your protein. This grilled romaine salad is loaded with flavor. From the smokiness of the romaine to the zesty lime salsa, this salad is anything but boring.



  • ½ cup salsa of your choice
  • 3 tsp extra virgin olive oil
  • Juice from 1 lime

  • Grilled protein of your choice (you can’t go wrong with chicken), diced
  • 2 cobs of corn (husks and silks removed)
  • 2 romaine hearts
  • Olive oil spray
  • 1 tbsp red onion, finely diced
  • ½ cup grape tomatoes, halved
  • Salt and pepper to taste


1. Mix salad dressing ingredients and set aside.

2. Spray corn with olive oil spray and grill over medium heat until kernels become tender.

3. While the corn is cooking, halve romaine hearts vertically and remove any wilted outer leaves. Spray lightly with olive oil spray and place on grill, cut side down.

4. Grill romaine for approx 2 minutes, then remove from heat.

5. Slice romaine hearts and add them to the bottom of a salad bowl. Remove corn from the cob with a knife and sprinkle over romaine hearts. Sprinkle red onion, grape tomatoes, protein, and salt and pepper over the salad. Drizzle with salad dressing.

Avocado and Shrimp Salad with Miso Dressing

If you’re looking for a salad with a healthy dose of protein and good-for-you fats, add this to your lunch rotation.



  • 1, 1” piece of fresh ginger, peeled
  • 2 ½ tbsp olive oil
  • 3 tbsp lime juice
  • 1 tbsp agave nectar
  • 1 ½ tbsp white miso
  • 1 tsp minced garlic
  • ½ tsp salt


  • ½ lb raw shrimp, tails removed
  • 1 garlic clove, sliced
  • 2 small avocados, sliced
  • 1 cucumber, sliced
  • 4-5 cups chopped greens (spinach is always good, but feel free to experiment)
  • ½ tbsp olive oil
  • ½ tsp chili powder
  • ½ tsp cayenne
  • Fresh chopped cilantro, to taste


1. Add all dressing ingredients to a food processor. Puree until smooth.

2. Sauté garlic and shrimp in butter over medium-high heat. Season with chili powder and cayenne, and cook for 2-3 minutes on each side, until the shrimp gets slightly browned.

3. Combine greens, avocados, cucumber slices, and cilantro in a salad bowl. Add shrimp and drizzle with dressing.


Baby Kale and Broccoli Salad with Blueberry Vinaigrette

This flavorful salad makes a great side or can steal the show as an entree with the addition of some protein (grilled chicken pairs perfectly).



  • ½ cup blueberries (fresh is best, but frozen will work)
  • ½ cup olive oil
  • ¼ cup balsamic vinegar


  • 1 cup baby kale
  • ½ cup broccoli florets
  • 2 tbsp feta cheese


1. Place blueberries in a small saucepan with approx 4 tbsp water (just enough to cover the bottom of the pan).

2. Cook on low heat for 5-10 minutes, until blueberries are soft.

3. Remove from heat and puree in a food processor with olive oil and balsamic vinegar until smooth.

4. Combine salad ingredients in a salad bowl, drizzle with dressing.

This blog is not intended to provide diagnosis, treatment or medical advice. Content is for informational purposes only. Please consult with a physician or other healthcare professional regarding any medical or health related diagnosis or treatment options.