MakeSalads — Fresh Salad Recipes & Bowl Building Guides

Our Recipes

Choose your bowl

Crisp leaves to hearty grains — every salad has its secrets.

Signature

20 min2 serv.380 kcal

Charred romaine Caesar, sourdough croutons

Romaine kissed by the grill, real anchovy dressing, and croutons fried in olive oil until golden.

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No-Cook

15 min2 serv.320 kcal

Massaged kale, pecorino & pine nuts

Two minutes of massaging transforms kale completely. Lemon, pecorino, toasted pine nuts, golden raisins.

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Fresh

15 min4 serv.260 kcal

Little gem, green goddess dressing

Crisp lettuce cups under a blender-fresh dressing of herbs, avocado, and buttermilk.

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Meal Prep

40 min4 serv.480 kcal

Roasted sweet potato quinoa bowl, tahini

Caramelized sweet potato, fluffy quinoa, lemon-tahini sauce. Holds beautifully for five days.

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Mediterranean Mediterranean farro bowl with feta

35 min4 serv.450 kcal

Mediterranean farro bowl, feta & olives

Chewy farro, blistered tomatoes, kalamata olives, and creamy feta with oregano vinaigrette.

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Spicy

30 min2 serv.420 kcal

Crispy chickpea & harissa couscous bowl

Oven-crisped chickpeas, pearl couscous, harissa yogurt, and a shower of fresh mint.

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Classic

30 min2 serv.520 kcal

Grilled chicken cobb, buttermilk ranch

Charred chicken thigh, jammy eggs, crispy bacon, avocado, blue cheese. Arranged in proper rows.

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French

35 min2 serv.440 kcal

Seared ahi tuna niçoise

Ruby-centered tuna, haricots verts, olives, potatoes, and anchovy vinaigrette. The proper way.

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Summer

15 min4 serv.340 kcal

Grilled halloumi, watermelon & mint

Salty squeaky cheese against cold sweet watermelon, lime, chili flakes, and torn mint.

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Asian

20 min2 serv.410 kcal

Sesame soba noodle salad

Cold buckwheat noodles, sesame-soy dressing, cucumber ribbons, scallions, toasted seeds.

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Italian

25 min4 serv.470 kcal

Lemon orzo, asparagus & burrata

Bright lemony orzo, snappy asparagus, and a whole burrata torn over the top. Finish with good oil.

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Thai

25 min4 serv.460 kcal

Thai peanut crunch noodle salad

Rice noodles, shredded cabbage, carrots, herbs, crushed peanuts, and an addictive peanut-lime dressing.

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Charred corn, grilled peach & burrata summer salad

The bowl that converts salad skeptics. Smoky charred corn and caramelized peaches against cold creamy burrata, finished with hot honey and basil.

2 corn cobs2 ripe peaches1 burrata ballFresh basilHot honeyArugulaFlaky saltAged balsamic

Grill the corn cobs over high heat until charred on all sides, about 8 minutes. Cut kernels off the cob.

Halve the peaches, brush with oil, and grill cut-side down 3 minutes — until deep grill marks form.

Spread arugula on a chilled platter. Scatter the warm corn and sliced peaches over it.

Tear the burrata open in the center. Cold cheese, warm fruit — the contrast is the point.

Drizzle hot honey and aged balsamic. Finish with torn basil and flaky salt.

Serve immediately, while the temperature contrast is alive.

Build your own bowl

Pick a base, a protein, your toppings, and a dressing — we'll name your creation and count the macros live.

1 · Base

Romaine Massaged kale Quinoa Soba noodles

2 · Protein

Grilled chicken Seared tuna Halloumi Crispy chickpeas Jammy eggs

3 · Toppings (pick any)

Avocado Charred corn Cherry tomatoes Feta Toasted seeds Pickled onions Sourdough croutons Crushed peanuts

4 · Dressing

Lemon vinaigrette Green goddess Lemon tahini Peanut-lime

Weekly Meal Plan

A balanced salad week — varied, colorful, and macro-smart. Every day, the right bowl.

Monday 6

Lunch

Grilled chicken cobb

P: 42g · 520 kcal

Dinner

Massaged kale & pecorino

P: 14g · 320 kcal

Tuesday 7

Lunch

Sweet potato quinoa bowl

P: 16g · 480 kcal

Dinner

Sesame soba, cucumber

P: 18g · 410 kcal

Wednesday 8

Lunch

Seared tuna niçoise

P: 38g · 440 kcal

Dinner

Little gem, green goddess

P: 8g · 260 kcal

Thursday — Today 9

Lunch

Corn, peach & burrata

P: 18g · 420 kcal

Dinner

Harissa chickpea couscous

P: 15g · 420 kcal

Friday 10

Lunch

Mediterranean farro bowl

P: 17g · 450 kcal

Dinner

Thai peanut crunch noodles

P: 16g · 460 kcal

Saturday 11

Brunch

Halloumi & watermelon

P: 17g · 340 kcal

Dinner

Charred Caesar, extra croutons

P: 22g · 380 kcal

Sunday 12

Batch prep

Grain bowl bases ×5

90 min session

Light dinner

Lemon orzo & burrata

P: 19g · 470 kcal

1,840Avg kcal / dayLight & satisfying

128gProtein / day (avg)Plant + lean animal

25+Vegetables / weekOptimal variety

Master the bowl

Fundamental truths every serious salad maker needs to know before touching the tongs.

Dry your greens

Dressing slides off wet leaves and pools at the bottom. A salad spinner is your most important tool — bone-dry greens hold dressing like velcro.

Dress at the last second

Acid starts wilting leaves the moment it touches them. Toss delicate greens seconds before serving. Sturdy kale is the one exception — it improves with time.

III

Season the vegetables

Salt your tomatoes and cucumbers directly, not just the dressing. Seasoned components make every single bite taste finished.

The 3-to-1 rule

Three parts oil, one part acid — then adjust to taste. Too many homemade vinaigrettes fail because nobody measures. Whisk in mustard to emulsify.

Texture is everything

Every great salad needs something creamy, something crunchy, and something chewy. If all your bites feel the same, you built it wrong.

Massage your kale

Raw kale is rope; massaged kale is silk. Two minutes with olive oil and salt breaks down the fibers. Non-negotiable for any raw kale salad.

The art of building salads.

For everyone who takes salads seriously.

Choose your bowl