During this lockdown, many of us have been gorging on biscuits, chips, and all overeating. How about a detox? Don’t skip your lunch, keep your dinner healthy and light. Like they say, “Eat breakfast like a king, lunch like a prince and dinner like a pauper”. So give your body a break with some detox dinner salads with these recipes that use easily found ingredients. 

Broccoli Tahini Pasta Salad

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A post shared by anca (@anca.calbajos) onMar 23, 2017 at 2:01pm PDT


  • 2 cups small broccoli florets
  • 1/2 cup cut green beans
  • 1 cup fusilli pasta
  • 1/2 small sliced zucchini or cucumber
  • 1/2 cup sliced cherry tomatoes
  • 4 fresh sliced basil leaves
  • 1/8 cup pine nuts or almonds
  • Salt and ground black pepper

Lemon Tahini dressing:

  • 1 1/2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp tahini (toasted sesame seeds)
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 minced garlic clove 
  • 1/4 tsp mustard
  • ¼ tsp maple syrup
  • 1/4 tsp sea salt
  • 1 1/2 tbsp water


In a small bowl, mix the olive oil, garlic, tahini, lemon juice, vinegar, mustard, salt, water and  maple syrup. Set aside.

Now take a large pot and boil water and boil the broccoli and green beans. Blanch them for 1-2 minutes, until they become tender.

Remove immediately and immerse in ice water to stop the cooking processing. Then, drain and place on a kitchen towel to dry.

In a large pot of salted boiling water, cook your pasta al dente.   

In a bowl combine the beans, broccoli, tomatoes, zucchini, basil and the pasta. 

Drizzle with the dressing and mix.

Season with pepper, salt, and lemon. Sprinkle with the nuts and chill for 15 minutes.  

Greek Salad



  • ¼ cup extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 minced garlic clove
  • ¼ tsp dried oregano
  • ⅛ tsp mustard
  • 1/8 tsp salt
  • Freshly ground black pepper

For the salad

  • ½ lengthwise cut cucumber
  • ½  chopped into 1 inch pieces capsicum
  • 1 cup halved cherry tomatoes
  • ½ cup crumbled cheese
  • 1/2 cup thinly sliced onion
  • 1/2 cup olives
  • 1/4 cup fresh mint leaves


Make the dressing by mixing together garlic, olive oil, vinegar, oregano, mustard, salt, and pepper.

In a platter, throw in the cucumber, capsicum, cherry tomatoes, cheese, onions, and olives. 

Drizzle the dressing on the veggies and mix. 

Sprinkle oregano and mint leaves.

Season to taste and serve.

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Watermelon Tomato Salad


For the dressing:

  • 1 tsp lime juice
  • 1 tsp vinegar
  • 1/2 small minced garlic clove 
  • ½ tsp minced ginger

For the salad:

  • 2 sliced into wedges of tomatoes
  • 3 cups cut watermelon 
  • 1 tbsp basil
  • 1 tbsp toasted cashews
  • Sea salt 
  • Lime wedges


To make the dressing mix in the lime juice, garlic, ginger and vinegar

In a bowl throw in the watermelon, tomatoes. 

Drizzle with the dressing and oss in the cashews, basil.

Season to taste and serve with lime wedges on the side.

Potato Salad


  • 500gms potatoes cut into ½-inch pieces
  • 2 diced celery 
  • 1/4 cup diced onions
  • 2  sliced radishes
  • 2 tbsp dill (optional)
  • ⅛ tsp celery seed (optional)


  • 1/2 cup curd or hung curd would taste better
  • 1/8 cup mayonnaise 
  • 1 tbsp mustard
  • 1 tbsp lemon juice
  • ¾ tbsp extra-virgin olive oil
  • 2 minced garlic cloves
  • ½ tsp sea salt
  • ⅛ tsp turmeric (optional)
  • Freshly ground black pepper


In a large pot, boil the potatoes until tender and then set aside for them to cool down. 

Make the dressing by mixing in the yogurt, mustard, mayo, lemon juice, olive oil, garlic, salt, turmeric, and the  pepper. 

Pour the dressing over the potatoes and stir well.

Now toss in the celery, red onions, radishes, and dill and celery seed, if using. 

Season to taste.

Mediterranean Chickpea Salad


  • 1 tbsp extra-virgin olive oil
  • 1 minced garlic cloves 
  • ½ tbsp lemon zest
  • 1 tbsp lemon juice
  • ¼ tsp salt   
  • Freshly ground black pepper
  • ¾ tsp cumin seeds
  • 1 cup cooked chickpeas
  • 1/2 cup cherry tomatoes or 1 chopped regular tomato 
  • 2 diced dates 
  • 1 ½ thinly sliced cucumbers
  • 1/2 cup chopped roasted 
  • ¼ cup finely capsicum
  • ¼ cup chopped parsley
  • ½ cup crumbled cheese 
  • 1/8 cup fresh mint


In a large bowl, mix garlic, olive oil, lemon zest, juice, salt, and pepper.

Now, toast the cumin seeds until aromatic, for about 30 seconds. 

Remove from the heat and crush them and then add to the bowl and stir.

Add the dates, chickpeas, tomatoes, cucumbers, capsicum, and parsley in a bowl and  add the cheese and mint.

Chill for a 10 minutes. 


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Cobb Salad


  • ½ tbsp mustard
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ chopped lettuce   
  • 2 hard-boiled quartered eggs
  • 150 gms diced cooked chicken
  • ¼ cup crumbled cheese
  • ½ cup diced tomato 


Mix together vinegar, mustard, and oil and then season with salt and pepper.

In a large platter, throw in the lettuce, hard-boiled egg, chicken, cheese, and tomatoes.

Season with salt and pepper, drizzle with dressing.


Loaded Cauliflower Salad

cauliflower salad


  • 1 large cauliflower cut into florets
  • 1/2 cup. sour cream
  • Freshly ground black pepper
  • 1 cup crumbled cheese 
  • 1/4 cup mayonnaise
  • 1/2 tbsp lemon juice
  • 1/2 tsp garlic powder
  • Kosher salt


Boil the cauliflower and then drain and keep it aside.

In a large bowl, mix together the mayo, lemon juice, sour cream, and garlic powder. 

Toss in the cauliflower.

Season with salt and pepper and cheese.

Serve at room temperature.

Fruit Salad

fruit salad


  • For the dressing
  • ⅛ cup honey
  • 1/4 cup orange juice
  • 1 lemon’s zest

For the salad

  • 100 gms quartered strawberries
  • 100 gms of blueberries
  • 100 gm raspberries
  • 2 sliced kiwis 
  • 1 orange’ s halved wedges
  • 2 chopped apples
  • 1 chopped mango
  • 2 cup grapes


In a small bowl mixx in the honey, orange juice, and lemon zest.

Add the fruits to a large bowl and drizzle the dressing.

Chill and serve.

Watermelon Feta Salad

watermelon salad


  • 1/8 cup extra-virgin olive oil
  • 1 tbsp vinegar
  • 1/4 tsp kosher salt
  • 1 ½ cup watermelon
  • ½ cup chopped cucumber
  • ½ cup crumbled cheese  
  • ¼ cup sliced onion 
  • ¼ cup chopped mint


In a small bowl,mix together the olive oil, sal and red wine vinegar.

In a bowl, put the cucumber, watermelon, cheese, red onion, and mint. 

Pour over the dressing and toss it all together.

Garnish with more mint.

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Shrimp Salad


For salad

  • 250 gms of shrimp
  • 1 tbsp extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 chopped onion 
  • 1 chopped celery
  • 2 tbsp chopped dill
  • Toasted bread for serving

For the Dressing

  • ¼ cup mayonnaise
  • 1 lemon’s juice and zest 
  • 1/2 tsp mustard


Bake or raost the shrimp with oil, salt and pepper until they become opaque. 

Take a bowl and mix together mayonnaise, lemon juice, zest, the mustard and season with pepper and oregano. Add the shrimp, onions, dil and celery and toss together.

Serve on bread or over lettuce. 

Chicken Pasta Salad


  • 1 cup penne
  • 1 cup chopped tomatoes
  • 1/2 cup grated cheese
  • 1/2 cup croutons
  • Juice of 1/2 lemon
  • 1 tbsp. freshly chopped parsley 
  • 1 tbsp extra-virgin olive oil
  • 2 chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Kosher salt
  • 2 cup chopped lettuce
  • Black pepper


Boil water with some salt to cook the penne.

Meanwhile heat some oil and cook the chicken which has been seasoned with Italian seasoning, garlic powder, and salt. 

Cook until golden and cooked through. 

Let it cool for a few minutes and then cut into 1 inch pieces. 

Add tomatoes, lettuce, cheese, croutons, and chicken to the pasta bowl. 

In a medium bowl,mix the lemon juice, and parsley and season with salt and pepper. 

Pour over penne mixture and toss to combine. 

Caprese Salad


  • ¼ cup mozzarella cheese
  • 2 large sliced tomatoes
  • 1 small bunch basil
  • Extra-virgin olive oil, for drizzling
  • Salt
  • Ground black pepper


In a big bowl mix in the cheese, and tomato slices and drizzle with olive oil and season with salt and pepper.

Piña Colada Chicken Salad


  • 1 cup maida 
  • Kosher salt
  • Ground black pepper
  • 2 large eggs
  • ½ cup desiccated coconut
  • 200 gms  boneless skinless chicken breasts cut into pieces
  • 1 large chopped lettuce 
  • 1 sliced capsicum
  • 1 cup chopped pineapple
  • 1/2 cup coconut milk
  • 2 lemon’s juice and zest of 1 lemon
  • Red chilli flakes


In a shallow bowl, mix the flour,  salt and pepper. 

Beat the eggs.

Take the coconut in another bowl. 

Drench the chicken in flour, then egg, then coconut and transfer to a heated non-stick pan.

Cook both sides until golden with a little bit of olive oil in the pan. 

In a large bowl combine the chilli flakes, lettuce, pineapple, and chicken.

In another bowl mix coconut together with the coconut milk, lemon zest and juice, chilli flakes and season with salt.

Drizzle with dressing and serve.

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Classic Potato Salad


  • 500 gms potatoes cut into 1 inch pieces 
  • kosher salt
  • 1/2 cup mayonnaise
  • 1 small chopped onion 
  • 1/2 tbsp mustard
  • 1/2 tbsp lemon juice
  • 1/4 tsp red chilli flakes
  • 2 chopped hard-boiled eggs 
  • Ground black pepper


Boil the potatoes with salt. Drain and let cool slightly.

In a large bowl, mix together the onions, mayonnaise, mustard, lemon juice, and the red chillies Stir until well.

Now add the potatoes, eggs, and season with salt and pepper. 

Refrigerate until ready to serve.

Macaroni Pasta Salad


To cook the pasta

  • 1 cup macaroni 
  • 1 tsp oil
  • Salt to taste
  • water as required to boil

To make the salad

  • 2 tsp olive oil
  • 2 finely chopped cloves of garlic 
  • ½ chopped onion
  • 1 finely chopped tomato
  • 5 florets broccoli
  • ¼ chopped carrot
  • ½ cubed capsicum
  • 1/4 tsp kashmiri red chili powder
  • 1/8 tsp aamchur  
  • salt to taste
  • 2 tbsp tomato sauce
  • ½ tsp crushed pepper
  • 2 tsp grated cheese


Heat a large kadai with oil and saute the garlic, then add the onions and saute. 

Now add in the tomatoes and saute.

Add vegetables of your choice and saute till they are half cooked. 

Now add in the chili powder, aamchur and salt to taste.

Saute to cook the spices. 

Add in the tomato sauce and the pepper and mix well. 

Now add the macaroni and mix well but gently

Season with cheese and serve. 

Rajma Salad

rajma salad


  • 1/2 cup rajma
  • 1 cup chopped onion  
  • 1 cup chopped tomato 
  • 1 tsp chopped green chilli 
  • 2 tbsp chopped coriander  
  • 3 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 2 tbsp crushed roasted peanuts 
  • Salt to taste


Wash the kidney beans and soak for 6-8 hours or over night

Next, pressure cook them with a teaspoon of salt and lots of water.

Drain the water but do not throw it as it can be used for making curries and kneading the dough. 

Add the beans and rest of the ingredients in a bowl and mix well. 

Sprinkle crushed peanuts on top.

Russian Salad


  • 1 medium carrot
  • 1 medium potato
  • ½ cup peas
  • ¼ cup chopped french beans 
  • ½ cup eggless mayonnaise
  • 1 finely chopped small stick of celery
  • salt as required
  • black pepper powder as required 
  • Lettuce leaves for garnishing


Boil the potato, carrot, peas and french beans and then peel and chop them to retain the nutrients. 

Chop the celery and then mix together the salt, chopped veggies, celery with the mayonnaise, and black pepper.

Garnish with lettuce leaves.

Sprouts Salad


  • 2 cups of sprouted moong beans
  • 1 small chopped onion
  • 1 chopped medium size tomato
  • 1 chopped green chilli 
  • ¼ tsp red chilli powder 
  • 1 teaspoon lemon juice 
  • 1 chopped boiled potato  
  • Coriander leaves for garnishing
  • Salt as per taste


Make the moong sprouts

Then take 2 cups of boiled moong sprouts in a big bowl and add onion, tomato, chillies, potato and mix. 

Now season with the chilli powder and stir. 

Lastly, season with salt and the lemon juice and mix well. 

Sprinkle the coriander and serve. 

Corn Salad

corn salad


  • 400 grams corn  
  • 1 small chopped onion
  • 1 chopped cucumber
  • ¼ tsp red chilli powder  
  • ¼ tsp roasted cumin powder
  • ½ tbsp chopped parsley
  • Lemon juice as per taste
  • Salt as required


  • Pressure cooker the corns in 1.5 cups water for 5 whistles and let them cool down.
  • Now put them in a bowl and throw in the onions, cucumber, parsley.
  • Sprinkle the chilli powder and cumin powder and mix.
  • Now add the lemon juice.
  • Mix and toss everything very well.
  • Serve chilled.

Kosambari Salad


  • ¼ cup moong dal
  • 1 cup finely chopped cucumber
  • 2 tbsp grated coconut
  • 1 chopped green chili
  • 1 tbsp coriander leaves
  • ½ tsp lemon juice 
  • Salt as required
  • for tempering kosambari salad
  • 2 tsp oil
  • ½ tsp mustard seeds  
  • A pinch of hing
  • 5 to 6 chopped curry leaves 


In a bowl add the boiled moong dal, cucumber, coconut, coriander leaves and green chilli and mix well. 

Squeeze some lemon juice.  

Now, heat the oil and add the mustard seeds and once they have crackled, add the red chilli, curry leaves and hing.

Stir and then switch off the flame. 

Pour the tempering mixture in the salad. 

Mix very well. 

Chill it in the fridge and then serve. 

This can also be served as a side dish. 

Kachumber Salad

kuchumbar salad


  • 1 chopped medium sized onion
  • 2 chopped tomatoes
  • 2 chopped cucumber
  • 4 chopped mint leaves
  • ¼ cup chopped coriander leaves
  • ½ tsp lemon juice
  • a few lemon pieces for garnish
  • Sal as required


Cut and put all the veggies in a bowl. 

Add the other ingredients.

Mix and season

Serve immediately. 

Check the seasoning and add more salt or lemon juice, if required

Serve the kachumber salad immediately.

If there are certain ingredients that you don’t have then you can always switch things up with whatever is available near you. Have these daily and feel the detox. Salads are good not just for the eyes, but they also help in sleeping better, they are great for weight loss, and also help in boosting your immunity.