This crispy, refreshing salad is a raw take on a traditional Ukranian salad. Raw broccoli has all sorts of health benefits, including a ton of beta-carotene, zinc, selenium, and Vitamin K. Chopped up small, the broccoli bits add that nice crunchy texture you always need in a good salad. Broccoli: nature’s croutons. Topped with a delicious, nutritious sunflower dressing!
Pomegranates and persimmons are two slightly out-of-the-ordinary fruits for the Western palate but are still easy to find. They’re right in that sweet spot between unusual and common that makes them exciting without being threatening. While they can be a bit trickier than your average apples and oranges (persimmons need to be super, super ripe and pomegranate seeds are just so tricky to get at!) the little bit of extra effort is completely worth it. They are really two of the most interesting and delicious fruits.
You can enjoy both these wonderful fruits in this pomegranate persimmon salad!
Looking for something to do with all those pumpkin seeds you just scooped out of your jack-o-lantern? Well how about use them as a garnish on a delicious salad as colorful as autumn itself?
This slaw isn’t fermented, but that means you can whip it up easily in just a few minutes without any preparation. However, if you like to make your own “real” coleslaw, you can substitute that for the 2 cups of cabbage for an even tangier rainbow slaw!
We all love a little bit of color in our lives. And not just because it delights our eyes. Deep vibrant colors in foods are usually a sign of healthful nutrients and phytochemicals. And this cabbage salad has got all sorts of colors! Cabbage, for instance, has antioxidant and anti-inflammatory properties and will help your…
One of the great advantages of salad is the opportunity to mix and math it up with whatever veggies are seasonally available. This ranch salad, inspired by the bounty of local organic farmer’s markets, can be changed up to reflect whatever greens and veggies are currently around, or whatever captures your particular fancy.
The real heart of a ranch salad is, after all, the ranch dressing. Here we have a raw vegan alternative to one of the most popular salad dressings around. With an avocado base, this is a creamy ranch salad. So take heed! if you’re the type who prefers a thinner, lighter dressing, just add more almond milk til you arrive at your own personal perfect.
Mint and citrus are both such strong, characteristic flavors. In this grapefruit and mint salad, they combine perfectly, like a well-sung duet. In this performance, the citrus hits the high notes, and mint provides the harmony.
Those strong flavors makes this fruit salad great for breakfast, or any other time you might be looking for some extra invigoration. And it’s so easy to make, you can do it anytime!
Here’s a salad with summertime in mind. Sweet juicy mandarin oranges, crunchy cashews, creamy avocado and all sorts of delicious and nutritious colorful veggies! Like any good salad, this one’s got all sorts of flavors and textures mixing together into one exquisite whole.
Make sure you slice those Brussels sprouts super thin. A mandolin is a good method if you’ve got one.
For the dressing, adjust it to suit your taste! As many a refrigerator can attest, everyone has their own specific preferences when it comes to dressings. Some like i sweeter, some not so much. So adjust accordingly!
This sweet potato salad is something of a cross between a salad and a main course. Crunchy raw sweet potato noodles with delicious currants and a hint of cinnamon — it almost sounds like it could be a dessert, too!
This dish employs such a delightful combination of flavors, it really is completely unique. The curry sauce has a touch of apple cider vinegar for some tasty probiotic zip, as well as the salty rich flavor of tamari (which is, by the way, an awesome way to enjoy the taste of soy sauce without the gluten).
The spiralizer might be one of the most amazing and under-appreciated kitchen tools there is. Being able to turn fresh raw veggies into noodles is almost miraculous, and yet it’s kind of a rare tool. If you don’t have one, you can make this recipe using a cheese grater. If you can find one, a spiralizer is a great tool for all sorts of raw noodle dishes.
This Zucchini Seaweed Salad isn’t the first time we’ve featured an awesome recipe involving zucchini noodles, but it probably is the first time the noodles have been overshadowed. The real star of this meal is the seaweed.
For people not in the know, the concept of eating seaweed might seem a bit odd. For some of us, seaweed is just that spooky stuff you have to swim past in lakes sometimes or that green stuff that heaps up on beaches. But seaweed is actually super cool, and really good for you to boot.
People have been eating seaweed salad for a long time. It’s a staple in Japanese cuisine, and is prized not only for it’s unique salty taste, but for the broad range of micronutrients it packs. Seaweed isn’t actually a plant, but a multicellular algae. It’s a good source of B vitamins such as niacin and riboflavin (though not B12!), as well as copper, manganese, calcium and iron. Seaweed salad is a tasty, novel way to add some healthful vitamins and minerals, and it’s super simple to boot.
Life is an art, it’s all about contrast. Peaks need valleys, darkness needs light, and sweet strawberries need spicy, peppery arugula. It’s the differences that really make the best of things stand out.
There’s no simpler way to enjoy the beauty of life’s contrasts than by making up a bowl of this delicious yummy strawberry arugula salad!
The heart of this recipe is, of course, in the dressing, and you can apply this dressing to any other combination of greens and veggies. This variation has the advantage of being minimalist and simple, highlighting the peppery sweetness of strawberry and arugula. The balsamic vinaigrette it quite sweet and will go well with pretty much any type of salad. Pomegranates and/or nuts would be a fun variation.
Another great benefit of this recipe is that it provides you with the chance to say “arugula” a bunch. Definitely worth doing. If you’re sharing the salad with a friend or partner, this benefit is increased significantly.
This delightful fruity salad is a great way to get yourself into the spring mindset! Super easy to make, this strawberry cauliflower salad is also easy on the wallet. And with all that money you’ve saved, you can get out there and enjoy the fresh new season!
Salads are as much about texture as they are about taste. The cauliflower adds that crunchy dimension you often get from nuts (or pomegranates!). But feel free to add some chopped almonds or walnuts in there too, if you’re looking for a little more crunch or some extra protein.
The best part of this recipe though is the dressing. There’s nothing like a good salad dressing. Oil and vinegar goes a long way, but sometimes you want to add a little sweetness to your life. The combination of onion, garlic and vinegar with strawberries and agave syrup makes for an unforgettable, tangy dressing that you’ll probably want to put on all sorts of salads. And that raw garlic isn’t just for flavor!
Because this salad is so sweet, chef Lisa Viger even recommends having it for breakfast. Talk about versatility: a strawberry cauliflower salad that can be had for breakfast, lunch, or dessert. You might even be tempted to make some for dinner!
Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel EasyEasy IngredientsIngreds. 44 TotalTotal 5min5min Votes: 1 Rating: 5 You: Rate this recipe! Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe ServesServes 44 LevelLevel EasyEasy IngredientsIngreds. 44 TotalTotal 5min5min Fruit salad…