The best hearty salad recipes without lettuce

Succotash salad

Katie Lee's recipe makes use of leftover ingredients from the fridge. She combines tender green beans, a package of lima beans, juicy grape tomatoes, and corn for the salad base. For heartiness, Katie adds avocado, and a jalapeño pepper adds a touch of heat.

Recipe: Succotash salad

Watermelon slices with cherry tomatoes, feta and arugula

This fruit salad features watermelon slices topped with crumbled feta cheese, arugula, and a vinaigrette—a surprisingly simple yet impressive appetizer.

Recipe: Watermelon slices with cherry tomatoes, feta and arugula

Caprese with tomatoes and bocconcini mozzarella

Instead of cutting one large package of mozzarella into small slices, Jeffrey adds small balls of cheese called bocconcini to his salad, along with three types of seasonal tomatoes.

Recipe: Caprese with tomatoes and bocconcini mozzarella

Greek salad with creamy orzo pasta and crispy chickpeas

Like a traditional salad, this one features plenty of vibrant ingredients like zesty feta cheese, briny Kalamata olives, and refreshing cucumber. But Jeff Mauro uses orzo (a rice-shaped pasta) instead of salad greens to create a more filling base. For a crispy touch, lightly fry the chickpeas.

Recipe: Greek salad with creamy orzo pasta and crispy chickpeas

Bean salad with corn and tomatoes

Fresh raw corn is the star of this quick salad from Sunny, which combines hearty black beans with the classic, bold flavors of pico de gallo salsa.

Recipe: Bean salad with corn and tomatoes

Grilled Red Cabbage Salad with Avocado Dressing

Avocado isn't just a garnish sprinkled on the salad; it's the foundation of the dressing. Jeff blends the tender avocado in a food processor with vinegar and cilantro to complement the smoky flavor of this grilled corn and strawberry salad.

Recipe: Grilled Red Cabbage Salad with Avocado Dressing

Roasted Beetroot Salad with Goat Cheese, Quinoa, and Orange

Carrots, beets, and bok choy are briefly roasted in the oven, caramelizing and sweetening—tossed with quinoa and a raspberry vinegar dressing. For extra crunch, Marcela Valladolid adds dried cranberries and toasted pumpkin seeds.

Recipe: Roasted Beetroot Salad with Goat Cheese, Quinoa, and Orange

Quinoa, Grape, and Avocado Salad

If you have leftover cooked quinoa, use it in Katie's versatile salad. Grapes and cucumber add freshness, and diced avocado makes every spoonful tender and rich.

Recipe: Quinoa, Grape, and Avocado Salad

Tomato and corn salad with lentils

Each layer in this simple salad is rich in flavor—for example, Marcela boils the lentils with whole garlic cloves to infuse them with flavor as they cook. Marcela says the salad can be prepared a day in advance, and it's delicious served cold or at room temperature.

Recipe: Tomato and corn salad with lentils

Grilled Cobb Salad

It uses all the familiar and beloved ingredients of a Cobb salad: crispy bacon, iceberg lettuce, and crumbled blue cheese. But in his recipe, Jeffrey also grills the lettuce leaves to create a rich, smoky flavor. He also prepares the egg differently: instead of the classic hard-boiled version, Jeffrey uses a soft-boiled egg, which imparts a rich, silky texture thanks to the almost runny yolk.

Recipe: Grilled Cobb Salad

Frisee salad with poached egg and bacon

Katie adds a vinaigrette with shallots and Dijon mustard to her salad, which gets even more flavorful once you crack open the poached egg and let the yolk escape. "This makes the dressing richer and more flavorful," says Katie.

Recipe: Frisee salad with poached egg and bacon

Butternut Squash Salad with Champagne Vinegar Dressing

Once you've roasted golden butternut squash for Marcela's healthy salad, all that's left to do is assemble it. Pomegranate seeds add freshness and color, while the lemon vinaigrette adds a pleasant zesty note.

Recipe: Butternut Squash Salad with Champagne Vinegar Dressing

Disassembled Falafel Salad

Recreate your favorite falafel sandwich as a salad. Add crispy roasted chickpeas to romaine lettuce leaves. Here, the chickpeas are baked in a spice blend with cumin and fresh parsley, then served on a bed of greens with a yogurt-tahini dressing.

Recipe: Disassembled Falafel Salad

Chinese Chicken Salad "None of Your Business"

If you have five minutes, you can make Sunny's salad with a couple of tricks. For this quick recipe, she uses packages of washed lettuce leaves and pre-made coleslaw, along with cooked chicken. The dressing is also quite simple—use ingredients you likely have leftover from your takeout order: soy sauce, mayonnaise, and duck sauce.

Recipe: Chinese Chicken Salad "None of Your Business"

Cobb Salad with Quinoa

Katie's quick salad is easy to transport in a container—you just need to assemble it correctly. Layer the balsamic dressing, quinoa, and chicken in the container, then add more delicate ingredients like blue cheese, tomatoes, and romaine lettuce. Just shake the container before dinner to infuse all the flavors into the salad.

Recipe: Cobb Salad with Quinoa

Spring salad with apples

Tart green apples, crisp endive, and tangy, creamy blue cheese combine in a vibrant, fresh salad. This cold dish can be prepared in just 15 minutes.

Recipe: Spring salad with apples