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3 Flavorful Non-Leafy Green Salads

by Lentine Alexis
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3.83/5 (6)
3 Flavorful Non-Leafy Green Salads

If leafy green salads leave you wanting something more, look no further than these three non-leafy green salads. Full of extra crunch, nutrients and flavors, they’re so much more than your ordinary mixed greens.

Sauteéd Bok Choy With Ginger and Sesame


  • 2 tablespoons toasted sesame oil
  • 1 2-inch (5cm) piece ginger, peeled and thinly sliced
  • 8 baby bok choy (about 1 pound or 225g), quartered lengthwise
  • 4 stalks of celery, cleaned, trimmed of leaves and diced
  • 1 cup (150g) green beans, sliced
  • 1/4 cup (59ml) fresh grapefruit juice or lime juice
  • 1 tablespoon Bragg’s Liquid Aminos
  • Kosher salt and freshly ground pepper, to taste
  • Toasted sesame seeds (for serving)
  • 1 tablespoon ume plum vinegar (optional)


Heat oil in a medium pot over medium heat. Cook ginger, stirring occasionally, until golden brown, about 3 minutes. Add celery and green beans and sauté until tender, about 3 minutes. Then add bok choy, cover with lid and let steam until just wilted, about 3 minutes. Uncover and let cool.

Drain any excess liquid then toss the vegetables with the juice and soy in a large bowl, and season with salt and pepper. Sprinkle with toasted sesame seeds, drizzle with ume vinegar and serve.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 94; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 509mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugar: 1g; Protein: 2g

Snap Pea and Asparagus Salad


  • 1/4 cup (75g) raw pistachios, coarsely chopped
  • 1 1/2 cups (265g) snow peas, sliced thinly
  • Kosher salt, to taste
  • 1 small shallot, finely chopped
  • 2 tablespoons champagne or white wine vinegar
  • Freshly ground black pepper, to taste
  • 1/3 cup (78ml) olive oil
  • 1 bunch asparagus, sliced thinly lengthwise on a mandoline
  • 2 cups (40g) trimmed pea shoots or arugula
  • 1/2 cup (15g) mint leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons chive or radish blossoms (optional)


Preheat oven to 350°F (177°C). Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Combine beans, asparagus, pea shoots, mint and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 267; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 15g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 12g; Dietary Fiber: 5g; Sugar: 3g; Protein: 6g

Fresh Peas With Tangy Lemon-Yogurt Dressing


  • 3/4 cup (177ml) buttermilk
  • 3 tablespoons (53g) plain whole-milk Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, finely grated
  • Large pinch of kosher salt
  • 4 cups (352g) sugar snap peas, strings removed, thinly sliced
  • 2 tablespoons olive oil, plus more to taste
  • 1 teaspoon lemon zest, finely grated, plus more to taste
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste


Whisk buttermilk, yogurt, lemon juice, garlic and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 tablespoons olive oil and 1 teaspoon lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

Serves: 4 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 184; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 3mg; Sodium: 204mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g

About the Author

Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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