Super Savory Salads

Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

Zucchini Pasta with Mango and Avocado by Gena Hamshaw from Choosing Raw

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.

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Arugula Salad Pizza

Arugula pizza

Here’s how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that’s quick and delicious eating for even the busiest night of your week! Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014 Sharon Palmer. Reprinted with permission from The Experiment. more→

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Mango Lentil Salad With Cilantro-Lime Dressing

Mango Lentil Salad by Sophia Z from Love and Lentils

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.

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Mexican Roasted Corn Salad with Avocado (Esquites)

Mexican Roasted Corn Salad by Terry Hope Romero from Salad Samari

I could eat a different corn salad every night (corn is the perfect hearty addition to summertime salads), but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all that’s required is toasted hot corn for a mouthwatering treat. From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books, ©2014. Photos by Vanessa K. Rees. more→

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Quinoa and Asparagus Salad

Quinoa with Vegetables

This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch. more→

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Green Queen Salad

green queen salad and dressing from Tess Masters' Blender Girl

I think of this salad dressing as the culinary equivalent of my little black dress—a staple that gets pulled out, works for most occasions, and never goes out of style. I love the peppery notes in this dressing, but any blend of herbs and greens can yield spectacular results. This lean green dressing machine will transform even the most tragic mound of lettuce from drab to fab. People swoon when they taste it. Many a friend has exclaimed in the midst of a euphoric bite, “Oh, I could just gobble this up with a spoon!” I have done that, and also licked it out of the blender carriage before it even had the chance to get dressed up. Reprinted with permission from The Blender Girlby Tess Masters, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography © 2014 by Anson Smart.

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Spicy Sriracha Salad with Baked Tofu

Baked tofu sriracha salad from Stellar Vegan Salads by Sharon Discorfano

Admittedly, I’m not always the most adventurous when it comes to trying new sauces; my husband Seth, on the other hand, has been known to add as many as five sauces to a vegan hot dog. When he discovered the Thai chili-based Sriracha, he started adding it to just about everything other than cereal. Naturally, I wanted to create a salad for him that would incorporate this new favorite. He gave it two thumbs up and then showered the chef with some appreciative kisses. Recipe and photos by Sharon Discorfano, from Stellar Vegan Salads. * Reprinted by permission.

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Asian-Flavored Edamame and Tofu Chopped Salad

Asian-flavored Chopped salad

This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely diced veggies like bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens or in lettuce cups for a nice touch.

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