Are you tired of the constant salad standoff with your picky eaters? We get it—getting kids (or anyone with a selective palate) to enjoy greens can feel like a never-ending battle. So we’ve rounded up six salad recipes that might just do the trick—they are not only delicious but also designed to win over even the fussiest of eaters. From sneaky additions to flavour-packed combinations, these salads are here to turn those hesitant faces into satisfied smiles. 

6 Salads for Picky Eaters That Are Sure to Please

Here are six salads packed with fresh, tasty veggies that are sure to win over even the most selective eaters. These recipes are all about turning greens and other veggies into delicious, kid-friendly dishes that everyone will enjoy. 

Warm Potato Salad

This warm potato salad is sure to be a hit with everyone. Pair it with a fresh green salad and a lean protein like roast chicken, and you've got a straightforward yet balanced meal that the whole family will enjoy.

Type: Vegetarian, Vegan, Gluten Free, Dairy Free

Serves 8 as a side

Prep Time: 10 minutes

Cooking Time: 10 minutes 

Ingredients

1. 1kg baby potatoes/new potatoes, thickly sliced
2. 1/3 cup olive oil
3. 1 heaped tablespoon Dijon mustard
4. 1 heaped tablespoon wholegrain mustard
5. Juice and zest of 1 lemon
6. Handful fresh dill, chopped
7. Handful fresh parsley, chopped
8. ¼ cup baby capers

Recipe

1. Place sliced potatoes into a large saucepan. Add enough water to cover the potatoes, then place onto the stove over high heat. 
2. Bring potatoes to the boil. Once boiling, cook for approximately 10 minutes until the potatoes are just tender. Drain and set aside.  
3. Whilst the potatoes are boiling, prepare a large salad bowl. 
4. To the salad bowl add the olive oil, Dijon mustard, wholegrain mustard, as well as the lemon zest and juice. Mix well to combine. 
5. Add the warm potatoes to the salad bowl along with the dill, parsley, and baby capers. Mix everything gently to combine. 
6. Serve immediately whilst the potato salad is still warm. Enjoy!

Crispy Chickpea Salad

Crispy chickpeas add a delightful crunch and burst of flavour to any salad. They’re so tasty, you might just want to snack on them solo! Prepare a batch and keep them in the fridge for a quick, crunchy snack throughout the week.

Type: Vegetarian, Vegan, Gluten Free, Lactose Free, 

Serves 4-6

Prep Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

1. 1 tablespoon olive oil
2. 1x 400g can chickpeas, drained and rinsed
3. 1 clove garlic, minced
4. 2 tablespoons cumin
5. 1 teaspoon paprika
6. 1 bag mixed lettuce leaves
7. 1 cucumber, sliced into thin ribbons using a vegetable peeler
8. For the dressing:
9. 2 tablespoons tahini
10. 1 lemon, juiced

Recipe

1. Heat a non-stick frying pan over medium heat and add the olive oil. Pour in the chickpeas and stir to coat evenly in the oil. Cook for 8-10 minutes until the chickpeas are slightly golden, making sure to continue stirring regularly. Add in the garlic, cumin and paprika and continue to cook for another couple of minutes until you can smell the spices. Remove from heat and tip the chickpeas onto a plate lined with a paper towel then set aside to allow to cool and become crispy. 
2. To make the salad dressing, add the tahini and lemon juice to a small bowl. Whisk together with a small amount of hot water until smooth. Add extra water if you would prefer the dressing to be thinner. 
3. To assemble the salad add the lettuce leaves to a large serving bowl or platter. Top with the cucumber ribbons and drizzle with the dressing. Add the crispy chickpeas on top and serve. Enjoy! 

Looking for more chickpea recipes? Give this Chickpea Scramble a go to amp up your meals with extra nutrition and make your kids’ taste buds dance! It’s an easy way to add some healthy goodness while keeping mealtime fun and delicious.

Spring Roll Salad

Imagine a Vietnamese spring roll, but in a salad bowl—the same great flavours, just easier to eat!

Type: Vegetarian, Vegan, Gluten Free, Dairy Free, Contains Nuts

Serves 6

Prep Time: 10 minutes

Cooking Time: 10 minutes 

Ingredients

1. 1 packet dried rice vermicelli noodles 
2. 400g firm tofu, sliced into thin matchsticks
3. 1 cup purple cabbage, thinly sliced
4. 2 large carrots, sliced into thin matchsticks
5. 1 red capsicum, sliced into thin matchsticks
6. 1 large cucumber, sliced into thin matchsticks 
7. Handful fresh coriander leaves
8. ½ cup peanuts, chopped
9. For the dressing:
10. ½ cup natural 100% peanut butter
11. 2 tablespoons tamari or gluten free soy sauce
12. 2 tablespoons sriracha 

Recipe

1. To make the dressing, combine the peanut butter, tamari and sriracha in a small bowl and mix well to combine. Slowly add ½-1 cup of warm water, stirring continuously until you have a thin dressing consistency. Set aside. 
2. Soak the vermicelli noodles in boiling water for 5-10 minutes, according to packet directions. Drain and rinse with cold water. 
3. Add the vermicelli noodles to a large salad bowl. 
4. Arrange the tofu, purple cabbage, carrot, capsicum and cucumber in small piles on top of the vermicelli noodles. 
5. Add the coriander leaves and chopped peanuts into the centre of the salad. 
6. Serve the salad accompanied by the dressing you prepared earlier. 
7. When you are ready to eat, add the dressing to the salad and gently stir everything together until combined. Enjoy! 

Tabouli Salad

Tabouli is a vibrant and tasty salad that pairs perfectly with your favourite protein—think grilled chicken, fish, or boiled eggs. For an extra boost, you can also mix in a tin of drained and rinsed chickpeas to make it a hearty, satisfying meal.

Type: Vegetarian, Vegan, Lactose Free

Serves 4 or 6 as a side salad

Prep Time: 10 minutes

Cooking Time: 0 minutes

Ingredients

1. 1 cup wholemeal CousCous
2. 2 cups flat leaf parsley, chopped
3. 1 cup mint, chopped
4. 2 large tomatoes, diced
5. 1 lebanese cucumber, cubed
6. 2 spring onions, sliced
7. Juice and zest of 1 lemon
8. ¼ cup olive oil

Recipe

1. Add CousCous to a bowl and add 1 and 1/3 cups of boiling water.  Stir then cover bowl and set aside to absorb the water. After 6 minutes remove the covering and fluff the CousCous with a fork.
2. Add the CousCous to a large salad bowl and stir through all the remaining ingredients. Enjoy!

How about this super easy Mediterranean Pasta Salad? It’s a fun, flavour-packed dish that’ll make your taste buds dance and your mealtime easy!

Super Salad

Healthy and delicious, this salad is perfect as a light main or a standout side. Add some protein to make it even more satisfying—salmon is a great choice, but chicken or any other fish works well too!

Type: Pescatarian, Gluten Free, Lactose Free

Serves 4 

Prep Time: 5-10 minutes

Cooking Time: 30 minutes

Ingredients

1. 1 cup uncooked quinoa
2. 1 bunch Broccolini
3. 1 large handful kale, stems removed
4. 1 tablespoon olive oil
5. 4 x 120g salmon fillets
6. 2 tablespoons tahini
7. 1 tablespoon honey
8. Juice of 1 lemon
9. 1/2 bag kale slaw or similar salad mix
10. 1 small handful almonds, roughly chopped
11. 1 generous sprinkling chia seeds
12. 2 sheets nori, torn into small pieces 

Recipe

1. Cook the quinoa according to packet directions. Once cooked, set aside to cool slightly.
2. Whilst the quinoa is cooking, chop the Broccolini and tear the kale into bite-sized pieces. 
3. Heat a large frying pan with one tablespoon of olive oil over medium heat. Fry the salmon fillets for a couple of minutes before adding the Broccolini and kale. Cook for another 4-5 minutes until the salmon is cooked through.
4. To make the dressing: combine the tahini, honey, lemon and a dash of warm water and stir well. 
5. To assemble the super salad add the cooled quinoa to a large salad bowl then top with the cooked greens, kale slaw, chopped almonds, chia seeds and torn nori. Drizzle the dressing on top of the salad. Serve with the cooked salmon fillets and enjoy!

Ready to boost your nutrition with a kick of flavour? Try this Mexican Bean Salad. It’s a fun and tasty way to enjoy all the health benefits of beans while adding a zesty twist to your meals!

Kale Brown Rice Salad

This hearty, delicious salad is perfect for those early autumn days and tastes best served warm. Pair it with a side of lean protein for a well-rounded meal, and don’t forget to make extra—it’s great for grabbing from the fridge throughout the week!   

Type: Vegetarian, Vegan, Gluten Free, Dairy Free

Serves 6 as a side

Prep Time: 10 minutes

Cooking Time: 15 minutes 

Ingredients

1. 1 cup brown rice
2. 1 bunch kale
3. 1 small red onion, thinly sliced
4. Handful fresh parsley, chopped
5. Handful fresh coriander, chopped
6. ¼ cup raisins 
7. 2x 400g tins chickpeas, drained and rinsed
8. ¼ cup slivered almonds, toasted
9. For the dressing:
10. ¼ cup tahini
11. 1 tablespoon harissa paste
12. ½ cup warm water
13. Juice and zest of 1 lemon

Recipe

1. Add brown rice to a medium saucepan with 2 cups of water and bring to the boil. Once boiling, cover and reduce heat to low then simmer for approximately 10-15 minutes until all water is absorbed and the rice is cooked.
2. Meanwhile, remove the stems of the kale and discard. Chop the kale leaves and place into a large salad bowl. 
3. To make the dressing: Add the tahini and harissa paste to a small bowl. Whisk until combined. Slowly add in the water and continue to whisk, then add in the lemon juice and zest. The dressing should be a thin consistency – add more water if required. 
4. Add the dressing to the salad bowl with the kale. Use your hands to gently massage the kale leaves and the dressing together. Continue for a minute or two until the kale is slightly softened and is coated in the dressing. 
5. To the salad bowl add the red onion, parsley, coriander, raisins, chickpeas, slivered almonds, as well as the cooked brown rice. 
6. Stir all the salad ingredients together, ensuring it is well combined with the kale and salad dressing. 
7. Serve the salad immediately whilst it is still warm from the cooked brown rice. Enjoy!

Wrapping Up

Who says salads have to be boring? These recipes are all about making salads fun and irresistible for picky eaters! With vibrant colours, exciting textures, and tasty dressings, they’re packed with flavour and nutrition that even the fussiest taste buds can’t resist. Whether you’re serving them as a side or the main event, these salads are sure to steal the show. So, get creative in the kitchen and watch your picky eaters devour every bite!
Craving more delicious and healthy ideas? Visit our Recipes section for even more tasty options!