These garden fresh salads will bring a taste of summer to your table. With colorful ingredients like carrots, peas, corn, peppers, onions, and lettuce, these delicious recipes will complement any vegan meal.
With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.
Thinly sliced zucchini forms the base of this low-carb salad that pairs well with any grilled meat or poultry. Serve when the ubiquitous summer vegetable is at its peak.
For an even faster salad, use already made hummus rather than make it.
Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.
Wheat berries are nutty and slightly chewy, making them a comforting and nutritious addition to any meal. Can't find them near you? Substitute brown rice or whole wheat couscous.
Mix up this flavorful Middle-Eastern side-dish salad a day ahead.
During peak tomato season, the dressing for this side salad needs just a smidge of sugar. If your tomatoes are a little on the tart side, you might want to add more sugar.
The pale green wrinkled fruit, chayote (chi-OH-tay), has a shape similar to avocado, firm texture, moist flesh, and tastes like a cross between cucumber and apple. Look for it September through May; prepare and serve it similar to summer squash.
This sweet and savory fruit salad pairs well with grilled pork, chicken or fish.
Make this salad ahead so it has time to chill overnight, then quickly finish it off when ready to eat.
Showy sliced radishes and strawberries pop against green beans and sugar snap peas. This salad is the perfect start to any spring meal.
Make this flavorful salad in just 30 minutes. Nutritious and nutty bulgur wheat is a perfect complement to navel orange slices, peas, and fresh herbs.
This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.