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.
Our Farmer’s Market Salad brings the colors, smells and tastes of your local fresh food market right to your home. Rejuvenate your body, mind and spirit with a lively combination of pasta, fruits, vegetables, and oil-free, lemon-basil dressing.
Author Cathy Fisher’s Curried Sweet Potato Salad will be a delightful surprise at summer gatherings, picnics and barbecues. The recipe combines flavorful sweet potatoes with other traditional cold salad ingredients, then it is mixed in a stunning citrus-cashew-curry dressing.
Enjoy this oil-free salad made exclusively for UC Davis Integrative Medicine by Chef Francisco Hernandez of Elizabeth’s Gone Raw. Avocado, kiwi and hazelnuts come to life with a simple but flavorful fennel vinaigrette.
The crunch of the peppers mixed with the chewy pasta and creamy silken tofu dressing will make our Pepper Picnic Pasta an essential addition to your picnic basket, outdoor barbecue or indoor summer party.
Packed with goodness, this is a fresh and colorful Summer Coleslaw that includes cabbage, carrots, radishes, snow peas, spring onions, hazelnuts and poppy seeds that are tossed together then enlivened with lemon juice and freshly ground black pepper. This recipe is the brainchild of Stella McCartney, daughter of former Beatles member Paul McCartney.
This colorful Greek Salad includes red bell peppers, yellow bell peppers, cucumbers, grape tomatoes and kalamata olives. Healthful and fresh, it is then topped off with a 3-2-1 salad dressing made from balsamic vinegar, stone ground mustard, and dark maple syrup. You will be amazed at how much flavor you can get without adding any salt or oil!
