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!
The peppery arugula, toasted pecans, and mix of tart and sweet fruits in this salad make it a perfect accompaniment for any dish. Or, it can be a quick, easy meal on its own when cooking seems like too much work.
Late Summer Potato Green Bean Salad
With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season in the late summer.
This slaw has it all: sweet, tart, crunch, a rainbow of veggies, and even crisp apples. It’s a great way to get several beneficial foods all in one place, and it will make your mouth very, very happy!
Tabouli made with carrot tops and quinoa is not traditional, but it sure is tasty. Quinoa is a quick-cooking grain, so this make-ahead dish comes together quickly and easily.
Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.
Just because you eat plant-based doesn’t mean you can’t enjoy this classic warm-weather favorite. You can easily customize this ceviche to your tastes and preferences.
This oil-free, vegan Cobb salad is bursting with a vibrant veggie rainbow of goodness and is drizzled with an irresistibly creamy dressing.
Deli-Style Marinated Mushroom Salad
Earthy, tangy, and full of flavor, this deli-style marinated mushroom salad is the perfect side dish. It could be used as a topper on salads or nestled in sandwiches and wraps.
Flavorful and healthy, this oil-free Lebanese bean salad is a burst of delicious plant-based ingredients that comes together in no time.
Three Bean Salad With Roasted Potatoes
With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.
Sweet and Savory Breakfast Salad
Enjoy sweet and savory in this simple breakfast salad packed with protein and whole foods—perfect for a fun and flavorful light breakfast for warmer months.
While we prefer watercress, this tasty slow-and-low-cooked dish can be combined with any type of raw, leafy greens. It’s not only a versatile salad; it’s also stunningly beautiful.
2-Ingredient Refrigerator Pickled Veggies
Learn a super-simple, no-cooking-required technique for making your own no-salt, no-sugar refrigerator pickles.
Transform a summer favorite into a super simple, delicious, healthy dish with this balsamic potato salad. It’s oil free and dairy free!
One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).
Corn & Millet Summer Salad With Creamy Chickpea Sauce
Lemon and garlic come together in a tangy chickpea cream sauce that holds this protein packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!
Sweet Potato and Black Bean Salad Bowl
Bowls are always a great idea, and so easy to put together. This one is made with roasted sweet potato, black beans, corn, spinach, a tomato and avocado salad, and a nice scoop of hummus. This bowl can be enjoyed as is or topped with your favorite dressing.
Hearty kale makes a delicious green salad and is packed with beta-carotene and nutrient-rich antioxidants.
There are so many wonderful kale salad recipes, but what I like about this recipe is that it’s super easy.
This refreshing fruit salad with mint and lime tastes just like a sweet mojito without the alcohol.
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