A vegetarian take on what I think of as the Chinese chicken salad of my youth. I love so many components of that salad, the crunchy peanuts, the thin, garlicky sweet dressing, the green notes of cilantro and scallions in there with the salad and cabbage. In place of shredded chicken, I'll pack a hard-boiled egg, or a bit of pan-fried tofu to make a one bowl meal of things.
A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
A shredded green salad bulked out with blanched broccoli, avocado, pistachios, a bit of feta, and tossed with a tarragon balsamic vinaigrette & pics from a special visit to Anokhi cafe and HQ in Jaipur.