In late summer when the weather starts to cool off a little but it isn’t quite soup weather yet, it is the perfect time for a hearty grain salad. Like this wild rice and corn salad! This salad is filled with colorful veggies, crunchy hazelnuts and is coated in a tangy vinaigrette. It is delicious, healthy and easy to make!
This time of the year when fresh produce is abundant, I like to make lots of salads. I use tomatoes often, sometimes just by themselves, but I also like to combine them with other fruit like the nectarines in this one. I also add in sweet corn which is at its peak of season right now, along with fresh mint for freshness, and a little lemon to make the flavors pop. Lastly a bit of vegan mozzarella cheese for a little richness. This salad is so simple to make but so good and so healthy!
I have always loved caesar salad! Usually it is made with romaine lettuce, but here I use earthy kale instead to give it a nutritional boost! This salad has a flavorful dressing that tastes like classic caesar dressing but it happens to be vegan! If you wanted to make this gluten free, you could use gluten free bread in place of the baguettes.
I love a good potato salad in the summer! But sometimes I like to switch it up and make something with a non-mayo based dressing. This potato salad has a light flavorful dressing with a bit of spice, and colorful veggies. It is the perfect side dish for a summer picnic!
I love a good refreshing slaw in the Summer! Old fashioned coleslaw is good, but I like to switch it up sometimes and make this Thai Peanut Slaw! It is beautiful thanks to all of the healthy veggies included, it is fast to make, and this could even be a full light meal thanks to the protein rich edamame I included. This is the sort of thing I love having for lunch in the summer, and you can even make it ahead of time and bring it along to work, or on a picnic!
Bok choy is not as widely recognized as cabbage, but it is delicious in stir fries, soups, or even salads! Here, I use it in a really simple slaw with carrots, and it only takes about 5 minutes to make but it is so good! I make this ahead of time for lunches sometimes, and serve it with some tofu on top for protein! Bok choy and carrots are rich in nutrients, so you can feel good about enjoying this salad!
I love forbidden black rice, because it is so beautiful! It is also tasty and good for you, so it is the perfect base for using in a salad! Here, I combine it with spring veggies in a light lemon dressing for a great side dish, or it could be made as a main dish with 1 cup cooked chickpeas added for extra protein and to make it a little more substantial.
Not many people think of serving beets raw, but they are actually sweeter than carrots and quite good served raw if cut properly. This salad combines them with other spring veggies in a sweet and tangy dressing with warming Moroccan spices. It is packed with nutrients and good for you! So if you are looking for something easy to make, flavorful and delicious featuring spring veggies, give this a try!
Now that spring is here, it is nice to enjoy lighter food. This salad is substantial enough to be a meal, yet light and won’t weigh you down. If you haven’t cooked with wheat berries before, they are really nutritious, containing protein and fiber. Here, I combine them with sweet mangoes, vegan feta, and crunchy pecans in a light vinaigrette dressing for a delicious combination. This would be great for a vegetarian main dish or side for Easter!
This salad is not only colorful and pretty, but good for you too! It is packed with fiber and vitamins from the veggies, and it is so good! Beets and carrots are about to come into season here now that it is spring, so it is the perfect time to make it!