The findings suggest that eating about one serving per day of green, leafy vegetables may be linked to a slower rate of brain aging – the equivalent of keeping our brain 11 years younger.
Martha Clare Morris, Sc.D., a nutritional epidemiologist at Rush University Medical Center, and her colleagues at the Rush University found that people who ate at least one serving of green, leafy vegetables a day had a slower rate of decline on tests of memory and thinking skills than people who never or rarely ate such vegetables.
However, Morris’ study was observational, meaning there’s only a correlation—nothing concrete—between how greens affect your brain.
Professor Morris noted that the study doesn’t prove that eating green, leafy vegetables slows brain aging, it only shows an association. She also warned that the study cannot rule out other possible reasons for the link.
Let’s explore 27 of the BEST HEALTHY & EASY SALAD RECIPES out there! Easy, Fresh, Light, and Quick to throw together Salad Recipes your family will love having on the dinner table!
1. Kale and Chicken Pita Salad
Pita chips are the perfect crunchy topping for this salad featuring baby kale, grilled chicken, and crisp cucumbers. Get The Salad Recipe.
2. Spicy Peach and Avocado Salad
There’s never been a prettier (or more delicious!) color combo than avocado green and peach red-orange. Get The Salad Recipe.
3. Gingery Watercress-and-Cherry Salad
Give peppery watercress a pop of sweetness with fresh cherries and peaches. Get The Salad Recipe.
4. Grilled Chicken-and-Strawberry Cobb Salad
Fresh strawberries add a sweet and juicy element to this spring salad. Get The Salad Recipe.
5. Steak-and-Potato Salad
This salad offers a light and flavorful way to savor red meat. Get The Salad Recipe.
6. Spinach-and-Barley Salad with Grilled Pork
This hearty salad helps you get your grains by adding barley. Get The Salad Recipe.
7. Crunchy Carrot, Pea, and Chicken Salad
This crunchy salad gets a protein boost from rotisserie chicken. Get The Salad Recipe.
8. Green Machine Power Salad
Get your daily dose of veggies with this fresh and colorful salad. Get The Salad Recipe.
9. Watermelon-Cucumber Salad
Light, juicy, and amazingly refreshing, this cool salad is just the thing to serve outside on a scorching summer day. Get The Salad Recipe.
10. Blistered Bean Salad with Buttermilk Dressing
Pretty purple and green beans add gorgeous color to this simple salad; use a mixture of different beans for a really beautifully composed dish. Get The Salad Recipe.
11. Citrus Salad with Hazelnut-Dijon Dressing
Tart, juicy citrus gets a serious savory boost from a simple but rich-tasting vinaigrette. Get The Salad Recipe.
12. Huevos Rancheros Salad
A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa. Get The Salad Recipe.
13. Sesame Watercress Salad
Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad. Get The Salad Recipe.
14. Halloumi and Shell-Bean Salad
This protein-packed salad is light enough to complement a dinner, but filling enough to make a perfect day-after lunch. Get The Salad Recipe.
15. Mustard Greens and Chard with Lemon Vinaigrette
This salad of hearty winter greens is brightened with a fresh lemon dressing and crunchy walnuts. Get The Salad Recipe.
16. Mizuna with Pan-Seared Duck and Mango
À l’orange is so ’80s. Instead, serve crispy-skinned duck with mango and a zesty chile-lime vinaigrette. The proverbial cherry on top? A salty sprinkling of peanuts. And don’t worry if you can’t find mizuna; arugula works, too. Get The Salad Recipe.
17. Asparagus Mimosa with Capers, Radishes, and Chives
Everyone knows that asparagus and eggs make a winning combo. But plump capers, firm radishes, and earthy chives — plus a touch of tongue-tingling heat from Aleppo pepper — knock this duo into a whole other gastronomical galaxy. For a meatier texture and livelier taste, opt for salted capers over vinegar-packed ones. Get The Salad Recipe.
18. Pastrami-and-Rye Panzanella
Like a sandwich in a bowl, this main course combines marbled, melt-in-your-mouth deli meat with Italy’s classic bread-and-tomato salad. The key to salad tossing: a large, wide bowl that gives ingredients enough space to marry in a few gentle turns. Get The Salad Recipe.
19. Wild Arugula with Summer Squash, Asparagus, and a Fried Egg
This vibrant mix of vegetables — topped with hot pickled peppers and a hearty egg — proves a well-rounded option for brunch or dinner. As an extra treat, drizzle a bit of liquid from the peppers into the simple oil-and-vinegar dressing. For a meatier texture and livelier taste, opt for salted capers over vinegar-packed ones. Get The Salad Recipe.
20. Farro Salad with Grapes and Chickpeas
Chewy, nutty farro makes a great base for fall grain salad studded with protein-filled chickpeas and sweet grapes. Get The Salad Recipe.
21. Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms
Roasted mushrooms and soft-boiled eggs beef up this otherwise light but flavorful salad. Get The Salad Recipe.
22. Frisee Salad with Chicken, Figs, and Almonds
Tossed with a sherry vinaigrette, these slightly bitter greens, fresh figs, and salty smoked almonds provide a delicious backdrop for roast poultry. Get The Salad Recipe.
23. Israeli Couscous and Apple Salad
Sweet apples add crunch to this refreshing couscous salad seasoned with crumbled feta, toasted pine nuts, and fresh mint. Get The Salad Recipe.
24. Panzanella Salad
Instead of day-old crusty bread, this recipe calls for leftover pizza with fresh vegetables for a twist on the traditional Italian salad. Get The Salad Recipe.
25. Tomato-Peach Salad
Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. Get The Salad Recipe.
26. Squash and Orzo Salad
Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper. Get The Salad Recipe.
27. Caesar Salad
Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil. Toss with romaine; top with Parmesan and croutons. Get The Salad Recipe.