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20+ Salad Topping Ideas

Whether you’re on a weight loss journey or not, when the goal is healthy eating, salads are usually at the top of the list. They’re easy to prepare and are packed with tons of fiber and nutrients the body needs. While eating salads regularly can help you reach your recommended nutrient requirement, it can also get boring in the long run if you don’t switch things up from time to time. 

Adding a variety of toppings can help make your salads taste more interesting. Today, I’m sharing a round up of salad topping ideas to add extra flavors and textures that are must-haves to add to your salad and make them stand out.

20+ Salad Topping Ideas

What to put on a taco salad

There are so many different directions you can go when it comes to making a delicious, nutritious, healthy salad. Topping ideas that pair amazingly with taco salads help to elevate the standard leafy green, ground meat, shredded cheese, and taco sauce. The following list of salad topping ideas for the taco salad all bring the flair, flavors, and textures that make this meal good for you and top tier.

  • Avocado
  • Shredded mexican cheese
  • Rotel tomatoes
  • Sour cream
  • Leafy greens 

I also love this CopyCat SweetGreen Fish Taco Salad recipe!

Ingredients

  • 1 salmon fillet
  • 1/4 cup cooked quinoa
  • 1/2 serving tortilla chips
  • 3 cups arugula
  • 1 cup cabbage (purple is more accurate but they didn’t have that at the store!)

Instructions

  1. Bake your salmon for 12-15 minutes at 425 degrees F, until cooked through
  2. Mix the rest of the ingredients together (crumble the tortilla chips for a fun crunch)
  3. Top with salmon
  4. To make the dressing: mix 1 tsp olive oil, garlic salt, 1 Tbsp white vinegar & juice of a lime together

What to put on egg salad

Are you a big egg salad eater? Add these toppings to your next batch and create a beautiful Baked Salmon And Egg Salad for on the go.

  • Salmon
  • Hard boiled egg
  • Celery
  • Cucumber
  • Avocado
  • Tomatoes

Baked Salmon And Egg Salad

480 calories

Ingredients

  • 1 Egg, large – 72 calories
  • 4 oz Salmon filet – 200 calories
  • ½ Avocado, small – 116.5 calories
  • 1 Cucumber, small – 32 calories
  • ½ cup Celery stalks, chopped in half – 8 calories
  • ½ cup Tomatoes, grape – 16 calories
  • 2 Tbsp Vinaigrette, light (less than 50 calories per 2 Tbsp) – 35 calories
  • 1 Everything bagel seasoning, dash – 0 calories

Instructions

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper & spray with oil spray.
  2. Bake salmon for 15-20 minutes, or until flakes easily.
  3. Hard boil egg while salmon is cooking.
  4. Chop celery, cucumber, avocado, and tomatoes.
  5. Combine all ingredients.
  6. Note: I like Trader Joe’s fat free vinaigrette – but Paul Newman, Whole Foods, etc. all have good light dressings.

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What to put on chicken salad

If you’re really looking to switch things up from your go to chicken salad recipes, here is a list of salad topping ideas that help your taste buds water and have your belly and body thanking you later.

  • Bacon
  • Dried Cranberry
  • Dried Fruit
  • Red Onions
  • Boiled Egg
  • Salad Dressing – (Balsamic vinegar, BBQ sauce)
  • Leafy Greens – (spinach, raw)
  • Celery
  • Olive Oil

To put it into practice, try this recipe for my favorite Avocado, Bacon, And Chicken Salad; and I also like this version of the chicken salad remixed into a BBQ flavored feast!

429 calories

Ingredients

  • 2 cups Mixed greens – 20 calories
  • 2 Uncured bacon, slice – 88 calories
  • ½ Avocado, small – 116.5 calories
  • 6 oz Chicken breast, boneless, skinless, raw – 190 calories
  • 1 Tbsp Balsamic vinegar – 14 calories
  • 1 Salt, dash – 0 calories
  • 1 Pepper, dash – 0 calories

Instructions

  1. Cut bacon into small pieces with kitchen shears. Cube chicken and avocado.
  2. Fry bacon and cook chicken on stove top by cooking on lowest heat for ~10 minutes, stirring occasionally, until cooked through.
  3. Combine all ingredients in a bowl.
  4. No bacon? Use turkey or soy bacon. No chicken? Use tofu or fish.

BBQ Shredded Chicken Salad

375 calories

Ingredients

  • 6 oz Chicken breast, boneless, skinless, raw – 190 calories
  • 1 Tbsp Barbeque sauce – 25 calories
  • ⅓ cup Cheese, Parmesan, shredded (cups) – 111 calories
  • ½ cup Celery stalks, chopped in half – 8 calories
  • 2 cups Leafy greens, lettuce, raw – 10 calories
  • ¼ red onion – 13.75 calories
  • 1 Tbsp Vinaigrette, light (less than 50 calories per 2 Tbsp) – 17.5 calories

Instructions

  1. To make shredded chicken: Preheat the oven to 400 degrees. Place chicken in a small baking dish and cover with 1/2 inch of water; cover the dish with tin foil. Bake for 25 minutes. When done, shred with forks. Because this process can be a bit cumbersome, buying pre-shredded chicken is a-ok, or just cooking chicken on the stovetop.
  2. Mix chicken with BBQ sauce.
  3. Chop veggies.
  4. Assemble all ingredients in salad.
  5. No chicken? Use 1 can of tuna or tofu “steak”. No dairy? Use an oil-based vinaigrette.
  6. Note: I like Trader Joe’s fat free vinaigrette – but Paul Newman, Whole Foods, etc. all have good light dressings.

What to put on a keto salad

When it comes to throwing together a keto salad, the main priority is making sure your key ingredients and toppings include protein, healthy fats, with low or no carbs. Some of my favorite topping ideas for keto salads are:

  • Nuts And Seeds
  • Feta Cheeses
  • Deli meat
  • Roasted Vegetables – (think stir fry)
  • Legumes
  • Roasted Sweet Potatoes
  • Bell Pepper

I’m including a couple of favorites below, and if you want more, check out these high protein salad recipes.

Blue Cheese Salad With Tomatoes

457 calories

Ingredients

  • 2 cups Mixed greens – 20 calories
  • 1 Tomato, medium – 22 calories
  • ⅓ cup Cheese, crumbled, blue cheese – 159 calories
  • ⅛ cup Pecans (cups) – 94 calories
  • ½ Avocado, small – 116.5 calories
  • 2 Tbsp Dressing, creamy (e.g. ranch), light (less than 50 calories per 2 Tbsp) – 45 calories
  • 1 Salt, dash – 0 calories

Instructions

  1. Chop tomato and avocado
  2. Mix all ingredients
  3. No dairy? Use additional nuts and a light vinaigrette 
  4. Any creamy dressing is fine, try Bolthouse Blue Cheese dressing if your store carries it

Hot Lentil & Chickpea Salad

429 calories

Ingredients

  • ½ cup Quinoa, cooked – 111 calories
  • ¼ cup Lentils, cooked – 57.5 calories
  • ¼ cup Beans & legumes, garbanzo beans (chickpeas), cooked – 67 calories
  • 6 cups Leafy greens, spinach, raw – 42 calories
  • 1 cup Tomatoes, grape – 32 calories
  • 1 Tbsp Olive oil (Tbsp) – 119 calories
  • 1 Salt, dash – 0 calories
  • 1 Pepper, dash – 0 calories
  • 1 Basil, dash – 0 calories
  • 1 Oregano, dash – 0 calories

Instructions

  1. Cook quinoa and lentils as instructed on the package.
  2. Drain & rinse chickpeas.
  3. Slice tomatoes in halves.
  4. Add oil to a pan.
  5. Saute tomatoes, 3 cups spinach, beans, and quinoa ~4 minutes on medium heat.
  6. Top with seasonings.
  7. Add remaining 2 cups (raw) greens to a bowl, top with the stir fry.

Chef Salad

397 calories

Ingredients

  • 1 Egg, large – 72 calories
  • 2 oz Deli slices, turkey – 60 calories
  • 2 oz Deli slices, ham – 70 calories
  • 1 oz Cheese, sliced, pepper jack, full fat/ regular – 100 calories
  • 4 cups Leafy greens, raw – 60 calories
  • 2 Tbsp Vinaigrette, light (less than 50 calories per 2 Tbsp) – 35 calories
  • 1 Salt, dash – 0 calories
  • 1 Pepper, dash – 0 calories

Instructions

  1. Hard boil egg by placing it in a small pot with water (have water level 1 inch above egg), turning the heat to medium, bringing the pot’s contents to a boil, and boiling for 9 minutes.
  2. Once the egg is cooked, slice into 4 pieces.
  3. Chop deli turkey, ham, and cheese into small pieces.
  4. Combine all ingredients.
  5. Top with seasonings and dressing.
  6. No dairy? Use a dairy-free cheese or avocado
  7. Note: I like Trader Joe’s fat free vinaigrette – but Paul Newman, Whole Foods, etc. all have good light dressings

What to put on greek salad

Greek salads are one of those staples that most people know and love. Some of my favorite toppings to add to your salad are:

  • Cucumber
  • Feta Cheeses
  • Olive Oil
  • Fresh Herbs – (basil, oregano)
  • Salad Dressing – (vinaigrette)

Chicken Greek Salad

422 calories

Ingredients

  • ⅓ cup Cheese, crumbled, feta – 133 calories
  • 1 Cucumber, small – 32 calories
  • 1 cup Tomatoes, grape – 32 calories
  • 6 oz Chicken breast, boneless, skinless, raw – 190 calories
  • 1 Garlic salt, dash – 0 calories
  • 2 Tbsp Vinaigrette, light (less than 50 calories per 2 Tbsp) – 35 calories
  • 1 Salt, dash – 0 calories
  • 1 Pepper, dash – 0 calories
  • 1 Basil, dash – 0 calories
  • 1 Oregano, dash – 0 calories

Instructions

  1. Cut chicken into bite-sized pieces and season with garlic salt.
  2. Spray a pan with an oil spray. Cook chicken pieces for 8-9 minutes on medium heat, or until cooked through.
  3. Combine feta cheese, cucumber (chopped), tomatoes (halved), and chicken.
  4. Top with dressing and seasonings.
  5. No chicken? Use tofu or fish. No dairy? Use a dairy-free cheese or avocado.
  6. Note: I like Trader Joe’s fat free vinaigrette – but Paul Newman, Whole Foods, etc. all have good low calorie salad dressing.

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