Super Savory Salads
This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness. Do add the orange zest if you can, as it heightens the citrus flavor.
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If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. Read More→
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This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! Read More→
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Here’s a fun salad (I love when the words “fun” and “salad” appear side by side!) to make with a spiral slicer. Cucumbers become practically calorie-free “noodles,” gently embellished with lime, agave, and sesame seeds. Read More→
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Don’t get me wrong —there’s nothing wrong with making tabbouli (the Middle Eastern classic grain-and-parsley salad) with bulgur, or even the modern rendition, with quinoa. Especially the latter, yum! But in the summer I just love to eat really light, and discovered the trick of making a grain-like salad backdrop from raw cauliflower. Try this salad simply as is or with the optional variations listed below. Serve with hummus (ready-made or homemade), fresh pita, and stuffed grape leaves for an easy meal. Read More→
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Here’s an easy salad of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup, or with two additional interesting salads. Adapted from Vegan Express by Nava Atlas. Read More→
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Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s an easy main dish. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from the forthcoming Wild About Greens by Nava Atlas. Read More→
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