Healthy Recipes Healthy Lifestyle Diets Anti-Inflammatory 18 High-Fiber Salads to Help Fight Inflammation By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Updated on August 9, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close These tasty salads are high in fiber, with a minimum of 3 grams per serving for side salads and 6 grams per serving for entrees. They also meet our parameters for anti-inflammatory dishes, to help combat chronic inflammation and reduce symptoms like joint pain, mental fog and digestive issues. Whether you decide to enjoy one of these salads as a main or alongside an entree, options like Strawberry Spinach Salad with Avocado & Walnuts or Kale Salad with Balsamic & Parmesan are delicious and can help you feel your best! 01 of 18 Kale & Shaved Brussels Sprouts with Avocado Caesar Dressing Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely This salad combines the flavors of a Caesar salad with tender green lacinato kale and the crunch of raw, shaved Brussels sprouts. The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor. Serve with grilled chicken for an added boost of protein. View Recipe 02 of 18 Strawberry Spinach Salad with Avocado & Walnuts Serve this summery strawberry spinach salad alongside soup or a half sandwich, or top with grilled chicken or roasted salmon for a complete and easy healthy meal. View Recipe 03 of 18 Kale Salad with Balsamic & Parmesan Jason Donnelly In this healthy kale salad recipe, you massage the dressing into the kale, tenderizing the leaves and infusing the salad with sweet balsamic flavor. Creamy pine nuts and salty Parmesan cheese added at the end balance the flavors. View Recipe 04 of 18 Tuna Niçoise Salad Jason Donnelly This salad features all the classic niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center. Add an additional 2 to 3 minutes per side for more doneness. View Recipe 05 of 18 Kale & Avocado Salad with Blueberries & Edamame Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese. View Recipe 06 of 18 Quinoa, Avocado & Chickpea Salad over Mixed Greens Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe. View Recipe 07 of 18 Chopped Salad with Sriracha Tofu & Peanut Dressing Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors to marry. View Recipe 08 of 18 Avocado Tuna Spinach Salad Greg DuPree Avocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad. View Recipe 09 of 18 Citrus Lime Tofu Salad This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work. View Recipe 10 of 18 Cucumber, Tomato & Arugula Salad with Hummus Tomatoes, cucumber, red onion and feta top arugula in this quick Greek-inspired salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch. View Recipe 11 of 18 Brussels Sprouts Salad with Crunchy Chickpeas This healthy high-fiber salad comes together in just 10 minutes. Serve it right away, or pack it in individual servings for four super-satisfying, high-fiber lunches for the week ahead. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store. View Recipe 12 of 18 Mason Jar Power Salad with Chickpeas & Tuna This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting them stand in the jar, softens the kale enough so you don't need to massage or cook it to make it tender. View Recipe 13 of 18 Lemony Lentil Salad with Feta Jason Donnelly This delicious and healthy lentil salad comes together in just 30 minutes and makes a wonderful hot-weather meal. Serve with whole-wheat pitas, if desired. View Recipe 14 of 18 Copycat Panera Green Goddess Cobb Salad William Dickey This copycat Panera Green Goddess Cobb Salad is easy to make at home. Adding a simple Dijon mixture to the chicken gives it a boost of flavor that works well with the green goddess dressing. The dressing would also work well as a dip or spread, or over potato or pasta salad. View Recipe 15 of 18 Air-Fryer Tempura Artichoke Salad with Lemon-Dill Dressing Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter Sneak more vegetables into your salad with these lightly battered artichoke "croutons." Use a vegetable peeler to shave long ribbons from asparagus stalks. View Recipe 16 of 18 Tuna & Olive Spinach Salad This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad. View Recipe 17 of 18 Kale & Strawberry Salad Greg DuPree In this kale and strawberry salad, apple-cider vinegar and mustard flavor the dressing while fresh strawberries offer a touch of sweetness. Creamy herbed goat cheese completes this healthy salad that's perfect for lunch or dinner. View Recipe 18 of 18 Cauliflower, Quinoa & Arugula Salad Brie Passano Roasted cauliflower shines in this veggie-packed dinner salad. We love the peppery taste of baby arugula, but any tender green will work well here. We let the cauliflower cool a bit before we add it to the salad. It's delicious warm, but you could roast it a few hours in advance and refrigerate it until you're ready to assemble the salad to speed things up. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit