Having a repertoire of great salad recipes is important. This is a list of many of the best salads I’ve prepared over the years. There is a mix of green salads, grain salads - all with an emphasis on fresh, whole, seasonal, plant-based ingredients. Enjoy!
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.
A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.
There is a special kale salad recipe in the Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight.
The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
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.
Being nice to your future self & and simple lunch salad made with noodles, edamame, greens, ponzu dressing, peanuts, and pomelo.
Newsletter love, and a wintery bean salad made with gorgeous Rancho Gordo ayocote negro beans, and pan-fried hedgehog mushrooms. You get crunch from toasted almonds, and sweetness from dried figs which works nicely to offset the acid in the shallot vinaigrette. There's also some shredded kale involved. It's a good lunch salad, and you can make a good portion of it in advance.
A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.
What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.
A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.