Give yourself the gift of variety! Every bite of this vibrant salad offers something fresh, whether it be the peppery flavor of arugula, the natural sweetness of red raspberries, or the savory warmth of roasted chickpeas.
I have made more than my share of dessert recipes using strawberries, but I also like including them in salads where they can provide a fresh contrast to other ingredients. This dish is one I made recently when I happened upon a really good pint of berries in the store.
Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based ceviche is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!
This Greek salad is great as a side with pizza or pasta. It can also be served on its own with whole grain bread. For the salad greens, I prefer a balanced mixture of arugula, spinach, and romaine lettuce. The peppery flavor of the arugula goes really well with the Kalamata olives and marinated tofu!
This crowd-pleasing salad buddha bowl strikes a great balance between a wide variety of vibrant flavors. The peppery freshness of the arugula pairs wonderfully with the smoothness of the avocado. Add to that the heartiness of the sweet potato and a healthy scoop of quinoa, and it’s quite filling too!
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