10 High-Protein, High-Fiber Vegetarian Salad Recipes

Cooked quinoa, black beans, corn, bell peppers, red onion, cilantro, lime juice, olive oil, cumin, salt, and pepper.

Bean Salad:

Chickpeas, avocado, cherry tomatoes, cucumber, red onion, parsley, lemon juice, olive oil, salt, and pepper.

Avocado Salad:

Cooked lentils, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, lemon juice, olive oil, salt, and pepper.

Greek Lentil Salad:

Cubed tofu, shelled edamame, red cabbage, carrots, scallions, sesame seeds, soy sauce, rice vinegar, sesame oil, and honey.

Edamame Salad:

Cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, lime juice, olive oil, cumin, chili powder, salt, and pepper.

Quinoa Salad:

Cubed tofu, shredded cabbage, carrots, bell peppers, green onions, sesame seeds, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.

Chickpea Salad:

Cubed tofu, shredded cabbage, carrots, bell peppers, green onions, sesame seeds, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.

Tofu Salad:

Cooked lentils, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, lemon juice, olive oil, salt, and pepper.

Lentil Salad:

Baby spinach, cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, pumpkin seeds, lemon juice, olive oil, salt, and pepper.

Quinoa Salad:

Black beans, corn, cherry tomatoes, red onion, bell peppers, cilantro, lime juice, olive oil, cumin, chili powder, salt, and pepper.

Black Bean Salad:

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