Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.
'Serious Salads' on Serious Eats
I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad.
This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!
Raw zucchini is beautiful and tasty when sliced carpaccio-thin and topped with olive oil, fresh lemon, Parmesan, walnuts and basil leaves. Try it as a starter, side dish or even as a light lunch.
An authentic Greek salad with fresh chopped vegetables, herbs, feta cheese, lemon juice, and olive oil. Add chopped grilled chicken to make it a meal, and be sure to serve it with warm bread to mop up all the lemon and herb-infused olive oil at the bottom of the bowl.
With cheese tortellini, grilled chicken, marinated artichoke hearts and tangy sun-dried tomatoes, this salad is a meal unto itself—perfect for company for lunch or a potluck. Serve it at room temperature with the garlicky tomato-balsamic vinaigrette on the side.
Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative.
This warm potato salad, adapted from one of my favorite cookbooks, Salad as a Meal: Healthy Main Dish Salads for Every Season by Patricia Wells, is a welcome change from the typical American-style potato salad loaded with mayonnaise.
This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham.
This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits.
This elegant salad is perfect for Thanksgiving. The goat cheese and pecans dress it up, and the dressing is one of those salty-sweet flavor combinations that everyone loves.