Salads

Massaged Kale Salad with Cranberries and Cashews

massaged kale salad with cranberries and cashews

Here’s a basic recipes for massaged kale salad, with lots of ways to vary it. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive, and just as welcome for everyday as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
more→

image_pdfimage_print

Chickpea Waldorf Salad

Chickpea waldorf salad

A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. The addition of chickpeas, tart cranberries, and a seasoned mayonnaise make it even more delectable. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama.

more→

image_pdfimage_print

Glorious Green Ribbon Salad

Green Ribbon Salad

This is a powerhouse salad, full of vegetables, protein, nutrients. The dressing is so easy (and versatile) and really packs an extra punch. This salad did not stand a chance; I sat down and devoured this in no time. It kept me full for really long time. This is also great to pack for lunch because the dressing does not make it soggy. Tahini is made of ground sesame seeds and adds to the rich texture of the dressing, while giving it a great nutty taste. Recipe and photo contributed by Meg Staples, of Veggie Staples. 

more→

image_pdfimage_print

Avocado and Orange Salad

Avocado Oranage Salad - 3

Here’s a vitamin-packed salad featuring oranges, avocado, and watercress, perfect for winter and early spring. It goes with just about anything else you’re serving and can be made in minutes. Photos by Rachael Braun. more→

image_pdfimage_print

Carrot and Broccoli Salad with Green Olives

Carrot and broccoli salad recipe

Green olives, fresh herbs, and crunchy seeds embellish the pairing of baby carrots and broccoli for a simple, savory salad.This is the kind of salad that has good staying power, as long as you take care to cook the broccoli just until it’s barely tender-crisp and still bright green. It’s even better the next day, and is a nice little side  to include in your lunch. Photos by Hannah Kaminsky of Bittersweet.  more→

image_pdfimage_print

Southwestern-Flavored Kale Salad

Southwestern Kale Salad

Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from  Wild About Greens by Nava Atlas. more→

image_pdfimage_print

Summer Squash, Green Bean, and Chickpea Salad

Squash, chickpea, and green bean salad detail

This appealing mix of yellow summer squash, green beans and chickpeas is especially welcome when slender fresh green beans are abundant. It makes a great summer salad that can be a main dish, served with crusty bread and fresh corn, or as a side dish for vegan quesadillas or grain dishes.

more→

image_pdfimage_print

Stuffed Avocados

Stuffed avocado salad recipe

Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.

more→

image_pdfimage_print