Chef Stefen Janke’s Three Bean BBQ Salad is simple to make and will be an excellent protein-packed salad for your next plant-based summer cookout. The recipe features a mixture of black, white and pinto beans with a little crunch from sweet onion, bell pepper and celery, and an added kick from oil-free BBQ sauce and Dijon mustard.
Chef Daniel Biron shares with us his recipe for Asian Salad, which includes a medley of fresh vegetables and fruit (red cabbage, bean sprouts, edamame, hearts of palm, carrots, Chinese turnip and Asian pear) that are tossed in a homemade, oil-free Orange Tamarind Vinaigrette, and served with arugula, sprouts, scallions, peanuts and sesame seeds. This recipe is perfect for those who have grown tired of the same old boring tossed salad and are looking to explore the flavors and textures of unique ingredients.
Our recipe for Avocado Quinoa Mango Salad is perfect for a light and fresh bite. Quinoa is prepared in a cumin garlic lime dressing, then joins other tasty ingredients including greens, avocado, mango, black beans and red onions, which can be layered in a jar and taken on the go, or prepared at home by mixing everything together in a large bowl. This unique salad is simple to make and features a delightful combination of colors, textures and flavors.
Fuel yourself with this super salad, which combines the most nutrient-rich vegetables like kale, beets, carrots, and broccoli sprouts with a light and tangy vinegar dressing flavored with tamari, tahini, garlic, oregano, and basil. Simple and delicious, your body, mind (and taste buds!) will thank you.
Our Radicchio Salad recipe celebrates the wide variety of colors, flavors and textures that are at your disposal when you choose a plant-based lifestyle. Crisp, spicy and vibrantly-colored radicchio is combined with a tasty bean dish, which is flavored with caramelized onions, walnuts and fresh herbs. Toss the two parts together then top with figs and whole grain mustard dressing for a colorful and satisfying salad.
If you are looking for a recipe that will help you get started with a plant-based diet, this is it! With only five ingredients, this Beet and Orange Salad With Dairy-Free Ricotta is simple to make but packs a big punch.
Traditional Poke Salad uses raw tuna, but this recipe has a plant-based twist. By substituting the tuna for watermelon, you will experience an explosion of sensations – a combination of crunchy and soft textures highlighted by that sweet and juicy watermelon.
A perfect salad for busy days, our Garden Couscous can be whipped up in minutes. Simply heat vegetable stock, peas, and asparagus, then add it to your bowl of couscous and let it sit for a few minutes to cook. This recipe makes a wonderful plant-based meal: light, fluffy and flavorful with no fuss and very little mess.
This simple salad includes mixed greens, apples, endive and pecans, then we take these ingredients to the next level with a drizzle of tangy, oil-free, orange salad dressing. Our Apple and Endive Salad is sure to delight – grab the recipe below.