Plus, there are salad combinations that will surely surprise and satisfy family and friends, too.
When figs are in season, treat your people to a salad made with figs and goat cheese.
When fresh blueberries are everywhere, they’ll shine in a salad made with kale, avocado and edamame.
Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
We love the unique combination of blueberries, edamame and goat cheese.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
If you’ve got the option to’t find dried figs, try swapping in dried apricots.
The extra dressing is delicious served with grilled vegetables.
For pretty snap pea slices, cut them into long, thin strips lengthwise.
And when roasted, all that sweetness is intensified.
This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio.
Toasted breadcrumbs sprinkled over the top add crunch.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps.
Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad.
The basil vinaigrette makes it taste anything but basic!
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
To save time, swap in drained canned lentils.
Just check that to look for low-sodium, and give them a rinse before adding them to the salad.
Ali Redmond
Jacob Fox
Carolyn A. Hodges, R.D.
Leigh Beisch
