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.
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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.
The key to this delicious salad is to use two types of leafy greens along with fruit and pine nuts to compliment the other vegetables.
Nara’s guidelines for a great salad include two or more types of leafy greens mixed with fruit, seeds, nuts, and vegetables.
This is the perfect salad to bring to a group dinner party or for a backyard summer get together. It looks beautiful and can be made ahead or stored in the fridge for several days before serving.
Creamy cashew-based vegan Caesar dressing and homemade croutons makes this salad a real crowd pleaser.
Thai Zucchini Noodle Salad With Curry-Lime Dressing
Flavorful, crunchy and full of bright shredded vegetables. This zucchini noodle salad is perfect for lunches or a light summer meal.
Start by placing a bed of fresh colorful salad greens, like red romaine, baby spinach, baby kale, or radicchio, at the bottom of the bowl. Over that, add as many raw and/or steamed vegetables as you like. A variety of textures and flavors makes every bite more interesting.
Apple Salad with Mint & Pine Nuts
I love the bright color of pomegranate seeds - they make the simplest dishes look special, like this apple salad.
Black Rice Salad With Red Raisins & Cape Gooseberries
When I spotted red raisins in the supermarket I instantly knew what I wanted to do with them: throw them into a bowl of black rice together with cape gooseberries.
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