Sometimes we’re craving a hit of nutrition that satiates and tastes delicious. These protein-packed salads fill exactly that need: they’re diverse, nutrient dense, and not to mention thoroughly delicious!

Asian-Inspired All-in-One Salad

I love the colors and textures in this salad, and how I can always change it up to suit my menu and the preferences of the family/guests eating it. It’s lightly dressed, so you can double the dressing if you’d like.

• 8 oz (225 g) shredded red cabbage
• ½ cup chopped fresh parsley
• ½ cup sliced scallions
• 1 large carrot, coarsely grated
• ½ firm but ripe avocado, diced
• ½ cup mango cubes (frozen is fine)
• 10 oz (280 g) Mehadrin Feta Cheese, cubed, or baked tofu cubes (recipe below)

Baked Tofu Cubes

• 300 g tofu, drained well
• 1½ Tbsp olive oil
• 1 Tbsp cornstarch
• ¾ tsp Himalayan salt
• ½ tsp garlic powder
• black pepper, to taste

Dressing

• 1½ Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1½ tsp soy sauce
• 2 tsp honey
• ½–1 tsp sesame oil
• ¼ tsp freshly ground ginger
• ⅛ tsp garlic powder
• black pepper, to taste

Garnish

• ½ cup roasted cashews
• black and white sesame seeds
• chow mein noodles (optional)

To prepare the tofu cubes: Preheat oven to 350°F (175°C). Cube tofu and place in a small bowl. Toss with olive oil. Sprinkle rest of ingredients and toss together. Turn onto a small tray lined with parchment paper. Bake for 15 minutes. Flip and bake another 15 minutes. Remove from oven and add to salad.

Shake all dressing ingredients together in a small container. This can be done a few days in advance.

To assemble, place all salad ingredients in a large bowl. Top with feta or tofu cubes. Drizzle with dressing. Garnish with cashews, sesame seeds, and chow mein noodles, if desired.

—Brynie Greisman, recipe columnist

Chicken, Quinoa, and Breaded Eggplant Salad

This salad is elevated enough to be served at any restaurant and easy enough to prepare and enjoy at home. In my book, that’s a win/win!

SERVES 6

• 4 thin chicken cutlets

Marinade

• 3 Tbsp oil
• 3 Tbsp lemon juice
• 2 tsp dried rosemary
• 1 clove garlic, crushed

Quinoa

• 1 cup red quinoa
• 2 cups chicken broth (or 2 cups water + 2 tsp chicken soup mix)

Seasoned Eggplant Sticks

• 2 Tbsp extra-light olive oil
• 1 medium onion, diced
• 1 tsp kosher salt, divided
• 1 clove garlic, crushed
• 1 16-oz (450-g) bag frozen breaded eggplant sticks, defrosted
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp black pepper
• ¼ cup finely chopped fresh parsley
• juice of 1 lemon (2 Tbsp)

Place all marinade ingredients in a ziplock bag along with the chicken cutlets. Allow to sit at room temperature for 30 minutes.

Rinse quinoa and place in a small saucepan with chicken broth. Bring mixture to a boil, then simmer covered for 15 minutes. Turn off heat and remove pan. Allow to stand 10 minutes. Fluff with a fork and set aside.

Meanwhile, heat oil in a large skillet. Sauté onion over moderate to high heat with ¹⁄₂ tsp salt until golden (about 6–8 minutes). Add garlic and sauté 1 more minute, while stirring. Add defrosted eggplant sticks with remaining ¹⁄₂ tsp salt, chili powder, cumin, and pepper. Stir for 2 minutes.

Stir eggplant mixture into quinoa mixture. Cool to room temperature. Add chopped parsley to salad, along with lemon juice. Mix until well combined.

Remove chicken from marinade and fry, grill, or broil for about 3 minutes on each side. Slice into thin strips. Top salad with chicken strips.

Note: Some brands of red quinoa cook more slowly. Just look to see that all the liquid has been absorbed before turning off the heat. Regular quinoa may be used too.

—Rivky Kleiman, recipe columnist