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3 satisfying and healthy salad recipes ideas for Iftar

Munch in the goodness of these three wholesome, appetising and fulfilling salad bowls and adorn yourIftar table with meals that are not only low on fat and carbs but also provide great amounts of energy.

Honey Lime Rainbow Fruit Salad


• 1 lb fresh strawberries, chopped

• 1 lb chopped fresh pineapple

• 12 oz fresh blueberries

• 12 oz red grapes, sliced into halves

• 4 kiwis, peeled and chopped

• 2 bananas, sliced (optional)

Honey Lime Dressing:

• 1/4 cup honey

• 2 tsp lime zest (zest of 2 medium limes)

• 1 1/2 Tbsp fresh lime juice


1. Add all fruit to a large mixing bowl.

2. In a small mixing bowl, whisk together they honey, lime zest and lime juice.

3. Pour over fruit and toss to evenly coat, serve immediately.

Easy Homemade Taco Salad Recipe


Beef Filling:

• 1 Tbsp olive oil

• 1.25 lbs lean ground beef

• 1 cup bottled fire roasted salsa

• 2 tsp chilli powder

• 1 tsp ground cumin

• Salt and freshly ground black pepper

For Salad:

• 1 head lettuce, chopped

• 5 oz. tortilla chips, slightly crumbled

• 1 cup Shredded Mexican cheese blend

• 2 tomatoes, diced (or 1 1/2 cups grape tomatoes)

• 1 avocado, diced (optional)

• 5 tbsp sour cream (optional)

• 1/4 cup chopped red onion (optional)


Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn and break up the beef and continue to cook until cooked through.

Drain fat from beef then stir in salsa, chilli powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.

Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Caesar Salad and Homemade Caesar Salad Dressing


• 4 cups day-old bread, torn into 3/4-inch pieces

• 2 tbsp olive oil

• 1 head lettuce, chopped

• 1/4 cup finely shredded parmesan


• 3/4 cup mayonnaise

• 1 1/2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire

• 1/4 cup finely grated parmesan

• 2 garlic cloves, minced (2 tsp)

• Salt and freshly ground black pepper


• Preheat oven to 375 degrees F. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.

• Spread bread across a baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.

• Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).

• Place lettuce in a large bowl, pour in the dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.

• Serve salad immediately.

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