Beet salad with green onions, almonds, avocado + toasted sesame oil dressing (vegan, dairy-free, gluten-free)

The sweetness of beets pairs nicely with savory toasted sesame oil, tangy rice vinegar and lime juice, and creamy avocado. If you can find multicolored beets, you’ll have a truly eye-catching dish.

  • beets (such as red, golden, and/or Chioggia)
  • green onions, thinly sliced
  • sesame seeds
  • chopped cilantro (optional)
  • slivered almonds
  • toasted sesame oil
  • rice vinegar
  • tamari, coconut aminos, or soy sauce
  • fresh lime juice (optional)
  • avocado, diced
  1. Halve or quarter the beets, depending on their size. Add to a saucepan, cover with water and a lid, and bring to a boil. Lower the heat and simmer until you can easily pierce the beets with a fork. Pour out the cooking water and cover the beets with cold water. When cool enough to handle, slip off the skins using your fingers.
  2. Dice the beets and add to a serving bowl. Add the green onions, sesame seeds, cilantro, and almonds. In a small bowl or measuring cup with a spout, mix the sesame oil, rice vinegar, tamari, and lime juice or just drizzle each on top of the salad and toss to combine. Taste and adjust the seasoning. Add the avocado, toss gently, and serve.

Kale salad with roasted beets, almonds + sesame-balsamic dressing (vegan, gluten-free)

Just a few flavor-packed ingredients make this salad toasty, tangy, and sweet. If you have carrots in the fridge, dice them and roast them along with the beets.

  • beets of choice (red, golden, and Chioggia beets)
  • olive oil
  • kale of choice, tough center ribs removed
  • kosher salt
  • slivered almonds
  • sesame seeds
  • toasted sesame oil
  • balsamic vinegar
  • fresh lemon juice
  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. Trim the beet tops and bottoms and scrub the beets until clean. Cut into bite-size pieces. Toss with olive oil, transfer to the prepared baking sheet, and bake until the beets are soft and the edges are browned. Remove from the oven and let cool. Transfer to a serving bowl.
  3. Meanwhile, cut the kale leaves into ribbons and place in a bowl. Sprinkle with a couple of pinches of salt. With your hands, massage the salt into the kale leaves until the leaves turn darker and begin to soften and release their moisture. Transfer to a salad spinner, wash off the salt, and spin dry.
  4. Add the kale, almonds, and sesame seeds to the bowl with the beets. Drizzle with sesame oil and balsamic vinegar and toss to coat. Taste and adjust the seasonings, adding more oil, vinegar, and salt and/or a sprinkle of lemon juice.

Taco salad with roasted tofu taco bits, mushroomy beans + toasted corn tortillas (vegan, dairy-free, gluten-free)

Enjoy lots of flavors and textures packed into this main course salad, and add whatever salad vegetables you enjoy.


For the mushroomy beans:

  • mushrooms
  • olive oil
  • bay leaf
  • leeks, cut into half-moons
  • green bell pepper, diced
  • serrano chile or jalapeño chile, thinly sliced
  • cooked beans of choice

For the taco salad:

  • lettuce of choice, spun dry and torn
  • radishes, cut into half-moons
  • cucumber, cut into half-moons
  • kohlrabi, peeled and diced (optional)
  • red cabbage, chopped
  • green onion, thinly sliced
  • salad dressing or mayonnaise and vinegar of choice
  • corn tortillas, for serving
  1. Prepare the roasted tofu taco bits.
  2. Meanwhile, prepare the mushroomy beans: Remove the stems from the mushrooms and chop the stems and caps. In a large frying pan over medium heat, warm the oil. Add the mushrooms, bay leaf, leeks, bell pepper, and chile and cook, stirring occasionally, until softened and starting to brown. Add the beans, stir, turn the heat to low, cover, and keep warm.
  3. Prepare the taco salad: In a large bowl, add the lettuce, radishes, cucumber, kohlrabi, cabbage, green onion. Toss, add salad dressing, and toss again until well combined.
  4. Toast the corn tortillas until hard. Break them into individual bowls. Layer  mushroomy beans, salad, and tofu taco bits on top and serve.

Colorful vegetable salad with beans + pecans (dairy-free, gluten-free, vegan)

Purple cabbage, red radishes, yellow sweet pepper, and green cucumber, fennel, and kale make for an eye-catching, tasty salad, and the beans and tofu make it substantial. For the eye-catching part, chop everything about the same size so they look like jewels. The rice-cake “croutons” add a nice crunch (feel free to use the crumbles at the bottom of the rice cakes bag!).

  • lacinato kale (aka dino kale or cavolo nero)
  • kosher salt
  • fennel bulb, chopped
  • radishes, cut into half-moons
  • green onion, thinly sliced
  • Asian, Mediterranean, or English cucumber, quartered lengthwise and sliced crosswise
  • yellow sweet pepper, chopped
  • red cabbage, cored and chopped
  • extra-firm tofu, cut into small cubes
  • cooked cannellini beans, pinto beans, or beans of choice, drained
  • caraway seeds
  • curry powder
  • toasted pecan pieces
  • chopped parsley or cilantro
  • mayonnaise of choice
  • mustard of choice
  • fruit vinegar, white balsamic vinegar, or vinegar of choice
  • brown-rice rice cakes (optional)
  1. Remove and discard the large ribs from the kale. Chop the leaves into small pieces and place in a colander. Sprinkle with salt and massage until the leaves darken and begin to release their moisture. Rinse off the salt and drain.
  2. In a large bowl, add the kale, fennel, radishes, green onion, cucumber, sweet pepper, cabbage, tofu, beans, caraway seeds, curry powder, pecans, and parsley and toss to combine. Add a spoonful each of mayonnaise and mustard and a splash of vinegar, crumble rice cakes on top, and toss to combine. Taste and adjust the seasonings, toss, and serve.

Warm cauliflower salad with almonds, pepitas + mustard-mayo dressing (gluten-free, dairy-free, vegetarian)

A quick, tasty vegetable side dish or snack. If you love cauliflower and haven’t tried Romanesco, a green heirloom cauliflower available at farmers’ markets and now at well-stocked grocers, you are in for a treat. Any prepared mustard (such as Dijon, yellow, hot and sweet, etc.) works with a dollop of mayonnaise to dress this warm salad.

  • cauliflower (Romanesco, yellow, purple, or white)
  • prepared mustard of choice
  • mayonnaise of choice
  • caraway seeds
  • ground turmeric
  • freshly ground pepper
  • slivered almonds
  • pepitas (pumpkin seeds)
  1. Trim the cauliflower, separate into florets, and cut into bite-size pieces. Steam or microwave until soft. Transfer to a bowl.
  2. While still warm, toss the cauliflower with mustard and mayonnaise a tablespoon at a time until the cauliflower is dressed the way you like. Season with caraway seeds, turmeric, and pepper. Toss again, top with almonds and pepitas, and serve.

Chickpea salad with tofu, avocado, peppers, nuts, seeds + pesto (gluten-free, dairy-free, vegetarian)

No cooking is required for this refreshing main-course salad.

  • cooked chickpeas, rinsed and drained if canned
  • super-firm tofu or seasoned tofu, cut into cubes
  • mushrooms, thinly sliced
  • Asian, English, or Persian cucumber, unpeeled, halved lengthwise and thinly cut crosswise
  • red or yellow sweet pepper, chopped
  • jalapeño chile, thinly sliced
  • store-bought or homemade pesto of choice or mayonnaise of choice
  • toasted slivered almonds
  • raw or toasted pumpkin seeds
  • balsamic vinegar or vinegar of choice
  • avocado
  • rice cakes, preferably brown rice
  1. In a large bowl, add the chickpeas, tofu, mushrooms, cucumber, sweet pepper, and jalapeñol. Add a tablespoonful of pesto and the nuts and seeds, season with vinegar and more pesto, and toss well.
  2. Cut the avocado into cubes and place on top of the salad. Break the rice cakes into tiny bits. Gently toss the salad until just combined and serve.

Tofu, cucumber + sweet pepper salad with pesto or hummus dressing (gluten-free, dairy-free, egg-free vegetarian)

A juicy, crunchy, sweet, savory, and refreshing summer salad with a choice of two very simple dressings for an easy lunch. Accompany with rice cakes alongside, if you like.

  • super-firm tofu, such as Wildwood brand, cut into cubes
  • Asian, English, or Persian cucumber, unpeeled and cut into cubes
  • red or yellow sweet pepper, chopped
  • mayonnaise of choice
  • store-bought or homemade basil pesto or hummus
  1. Mix together the tofu, cucumber, and sweet pepper in a bowl.
  2. Add a tablespoonful of mayonnaise and a tablespoonful of pesto or hummus on top of the salad. Toss until well combined and serve.

Charred corn + roasted potato salad with sugar snap peas, cucumbers + fresh basil

This refreshing salad is perfect to enjoy as daytime temps warm in early June and when both spring and summer vegetables are available at farmers’ market stalls.

  • small potatoes of choice, halved
  • ears of fresh corn, shucked
  • sugar snap peas, strings removed and quartered
  • Asian or Persian cucumbers, quartered and sliced thinly
  • green onions, thinly sliced
  • fresh basil, cut into shreds
  • mayonnaise of choice
  • prepared mustard or aioli of choice
  • vinegar of choice
  • freshly ground pepper
  • toasted sunflower seeds
  1. Roast the potatoes at 400ºF until browned on the outside and soft in the middle. Transfer to a cutting board. When cool enough to handle, cut each half into smaller pieces and put in a large bowl.
  2. Place the ears of corn in a large dry frying pan over medium heat or over an open flame on a gas stove top and cook, turning frequently with tongs, until corn kernels darken and some are charred. Transfer to a cutting board. When cool enough to handle, cut each ear in half. With the cut end sitting on the cutting board, cut the kernels from each cob and add to the bowl.
  3. Add the snap peas, cucumbers, green onions, potatoes, and basil to the bowl. Add mayonnaise, mustard, vinegar, and pepper and toss well to combine. Taste and adjust the seasoning. Add the sunflower seeds, toss again, and serve.

Kale salad of sugar snap peas, cucumber, fennel + almonds with toasted sesame oil (gluten-free, dairy-free, vegetarian)

Juicy, crunchy, sweet, and tangy—this salad has it all. You can use any salad veggies you like, such as radishes, carrots, and sweet pepper. For bean lovers, add cooked beans, such as pintos or chickpeas. For egg lovers, add a hard-cooked egg. This salad was inspired by a friend (thanks, JS!).

  • Tuscan kale (also known as lacinato, dinosaur, or black kale)
  • kosher salt
  • fruit vinegar or balsamic vinegar
  • sugar snap peas, strings removed and thinly sliced
  • cucumber, quartered lengthwise and thinly sliced
  • fennel bulb, trimmed and diced
  • green onions, thinly sliced
  • super-firm tofu, diced (optional)
  • chia seeds (optional)
  • toasted sesame seeds (optional)
  • toasted unsalted slivered or sliced almonds
  • toasted sesame oil
  • freshly ground black pepper
  1. Strip the kale leaves from their stems (compost the stems). Rinse and dry the leaves (using a salad spinner if you have one). Coarsely chop or cut the leaves into strips and transfer to a large bowl. Lightly sprinkle the leaves with salt and massage with your hands until the leaves wilt and darken. Sprinkle vinegar over the leaves and massage some more.
  2. Add the snap peas, cucumber, fennel, green onions, tofu, chia seeds, sesame seeds, and almonds and toss well.
  3. Drizzle sesame oil over the salad, add a few grinds of pepper, and toss again. Season to taste with salt, vinegar, and sesame oil as needed and serve.

Indian-spiced potato + golden beet salad with pistachios + kalamata olives (gluten-free, dairy-free, vegan)

An exotic yet homey combination of flavors and textures—no doubt!  And easy prep because the potatoes and beets don’t need cleaning or peeling before cooking. The potatoes and beets take up the yummy seasonings, so shake on more spices than you usually would. If you don’t have sugar snap peas or sweet pepper on hand, improvise with other salad veggies hiding in your crisper drawer, and if you would like a heartier salad, garbanzo beans would make a great addition. Consider serving roasted broccoli alongside as a smoky, green complement.

  • golden beets
  • yellow potatoes (such as Yukon gold or Yellow Finn)
  • green onions, thinly sliced
  • sugar snap peas, trimmed and thinly sliced
  • sweet pepper, diced
  • toasted pistachios
  • pitted kalamata olives
  • chopped fresh parsley
  • assorted powdered spices (such as chili, chipotle, coriander, curry, garam masala, cardamom, garlic, ginger, and turmeric)
  • prepared mustard of choice
  • vinegar of choice or fresh lemon juice
  • kosher salt and freshly ground black pepper
  1. Halve the beets if small or quarter them if large. Put in a saucepan, cover with water, and boil until easily pierced with a fork. Drain and cover with cold water in the same pan. When cool enough to handle, slip off the skins, cut into bite-size chunks and put in a large serving bowl.
  2. Halve the potatoes if small or quarter them if large. Steam them until easily pierced with a fork. Cut into bite-size chunks and add to the bowl.
  3. Add the remaining ingredients, toss to combine, and serve.