A special celebration is in order when fresh blueberries are in season, and our Beautiful Blueberry Salad is what you have been waiting for. With some cooked quinoa saved and on hand, this recipe comes together in minutes by tossing salad greens and blueberries together along with optional ingredients like apples, dried cranberries, and walnuts. The flavor of blueberries also sings in the light, oil-free vinaigrette that we offer as a suggested dressing. Your friends will agree, this sensational salad is the berry best recipe to savor summer.
Our Mushroom Kale Bowl recipe is an excellent example of how to build the perfect salad. It combines leafy vegetables (kale, basil), cruciferous vegetables (kale), non-starchy vegetables (bean sprouts, beets), whole grains (rice), legumes (tofu), seeds (sunflower seeds), and extras (mushrooms) to create a salad that is both satiating and satisfying. Top it with our oil-free Sesame Ginger Miso Dressing for a health-promoting meal packed with flavor, plus use it as a template to create dozens of other creative mixes that maximize the vitamins and nutrients found in plant-based foods.
In this recipe, black rice is tossed in a delightful oil-free cilantro lime vinaigrette, then joins various chopped ingredients such as mango, red onion, parsley, and avocado. For added crunch, top with roasted almonds. Discover the brilliance of simple, fresh ingredients by trying our Black Rice, Mango and Avocado Salad tonight.
We call this recipe Very Strawberry Salad because it is packed with 3 cups of wholesome fresh strawberries, which are used in both the salad and the homemade dressing. The salad is composed of three simple ingredients: leafy greens, strawberries and walnuts, then we teach you how to whip up a fruity, oil-free dressing that complements the fresh produce perfectly. A light, healthful and refreshing option, this dish can be enjoyed as an appetizer, side dish, or main entree.
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.