We most often associate potato salads with summer fare — potlucks, barbecues, and picnics. But there’s no reason not to enjoy robust potato salads all year round. Here are a few favorites that incorporate ingredients that are available any time. Serve potato salads as hearty side dishes with veggie burgers or other sandwich fare; a helping of potato salad is a nice change of pace for a portable lunch, too. First up — Warm Mediterranean Potato Salad, enhanced with zucchini and artichoke hearts, can be made any time of year. Its seasonal personality enhanced by either rosemary (for cooler months) or basil (for warmer weather). more→
This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving * (April, 2015).
Tri-Color Coleslaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings. You can also add a little dried fruit or apple for a sweet twist.
This gorgeous summer salad featuring mixed greens, bell peppers has the surprising flavor twist of blueberries. It’s a feast for the eyes, and is a snap to make and adds a splash of color (and lots of antioxidants) to the summer plate. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
Mango and avocado salad is a summertime classic. In this recipe, I take that one step further by adding black beans and cilantro. I then pile it on top of spiralized zucchini for a quick, easy, and refreshing meal. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photo by Hannah Kaminsky.
Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 1/2 cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
This lentil salad is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldn’t normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. Green, brown, and red lentils are perfect in soups and stews because they’re soft and tend to fall apart, while du Puy lentils work better in salads because they hold their shape well when cooked properly. All in all, a refreshing summery salad, with great sustenance from the lentils. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.