Super Savory Salads
This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
Grilling radicchio brings out its sweeter side, and pairing it with
an Asian dressing balances its assertive flavor. Contributed by Tamasin Noyes, from Grills Gone Vegan*, © 2013, Book Publishing Company. Reprinted by permission. more→
Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies, made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.
Two powerhouse veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a hearty salad. This makes a moderate amount, good for everyday meals, but it’s a great salad to make for company or potlucks, too. If that’s the case, the recipe doubles very easily. more→
Making an edible salad bowl from a wheat tortilla is easy to do and adds a great deal of fun to this salad! Double the quantities given here as needed to serve 2. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed. more→
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. more→
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! more→
A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.