Colorful Green Salads

Mixed Greens Salad with Avocado, Apples, and Baked Tofu

mixed greens, avocado, apple, and tofu salad

This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread. more→

Spinach, Orange, and Red Cabbage Salad

Spinach, orange, and red cabbage salad recipe

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of a vegan Thanksgiving feast. Adapted from Vegan Express. Photos by Hannah Kaminsky. more→

Jerusalem Artichoke Salad with Greens and Herbs

Jerusalem artichoke salad with greens and herbs

Here’s a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren’t related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.

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Leafy Greens Salad with Daikon Radish and Sprouts

Green salad with apples and sprouts

When you’d like a refreshing companion to a warm, hearty dishes, try this leafy salad featuring daikon radish or turnip, tart apple, bok choy, and cucumber. This salad somehow says “spring” and feels cleansing, though you can enjoy it any time of year. Photos by Evan Atlas. more→

Lettuce Wrap Salad with Three Sauces

lettuce wraps with sauces

This lettuce wrap salad is satisfying and quick to make. The three different sauces to serve with these leafy wraps makes them extra tasty. Recipe contributed by Mimi Kirk, from Live Raw: Raw Food Recipes for Good Health and Timeless Beauty (Skyhorse Publishing, 2011). Photo by Mike Mendell. Reprinted by permission. more→

Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing

Raw kale and sweet potato salad

This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller. 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, and the coconut oil and lime dressing ties it all together. more→

Zucchini, Tomato, and Red Onion Salad

Tomato, Zucchini, and Red Onion Salad

Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor. I prefer Roma tomatoes in this salad, as their slices match the zucchini and they get less watery when standing, but use any ripe tomatoes you have available. Photos by Evan Atlas. more→

Mixed Greens Salad with Apples, Carrots, and Pickled Beets

Mixed greens salad with apple and pickled beets

Here’s a simple, colorful salad of mixed greens with crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. more→

Jícama Salad with Oranges and Watercress

Jicama salad with oranges and watercress

This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely vegan Thanksgiving dinner menu! Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. Photos by Hannah Kaminsky. more→

Pear and Toasted Walnut Salad with Cranberry Vinaigrette

Pear, Walnut, and Cranberry Salad

This salad has flavors that speak eloquently of autumn —pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas menus, as well. Double the recipe for a larger crowd. Contributed by Jill Nussinow, MS, RD, adapted from The Veggie Queen™: Vegetables Get the Royal Treatment.* more→

Kale Salad with Cherries and Lime Dressing

Fresh cherries in a bowl

Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. A garlicky dressing and bits of sweet cherry add surprising flavor twists. more→

Spring Greens Salad with Endives and Oranges

Spring greens with endives and oranges1

Here’s a lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges. A hint of citrus and toasted almonds add to the fresh flavor. Photos by Hannah Kaminsky. more→

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