Super Savory Salads
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 it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
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Crisp cubes of Italian bread mingle with fresh tomatoes in this interpretation of a popular Mediterranean salad. Use only the most flavorful of summer tomatoes for best results. Adapted from The Vegetarian Family Cookbook. Read More→
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Fresh corn and cooked hominy produce an explosion of contrasts when combined in this salad featuring a deliciously addictive dressing. Every single bite features an eruption of vibrant flavors: sweet and sour, crispy and creamy, fresh and earthy. Nothing compares to the taste of summer corn, buttery and sweet; it’s scrumptious eaten directly from the cob or scraped into soups, puddings, relishes, and fritters. Read More→
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This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller of Diet, Dessert, and Dogs. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch. Read More→
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Always pleasing for serving to company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. It’s a perfect salad to serve with Asian-style dishes like VegKitchen’s Easy Vegetable Stir-Fries or Asian Noodle Recipes. Read More→
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This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful late summer salad. Read More→
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Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart. Read More→
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This is a simply yet very tasty salad that goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And—dare I say it—this might be just the kind of salad to entice younger eaters. Read More→
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