Table of Contents
Introduction 1
For the Pantry 7
Chapter 1 Breakfast Salads 14
Maple Bacon with Frilly Greens and Fried Egg 17
Cheesy Polenta and Charred Greens with Crispy Prosciutto 18
Tomato Chip and Mozzarella Toast 21
Probiotic Salad-Kimchi Dressing and Greens with Avocado and Sweet Potato Fries 22
Roasted Beets and Beet Green Salsa Verde with Egg 25
Warm Kale and Bacon with Sweet Corn 26
Asparagus and Egg Sauce 27
Chapter 2 Grain Bowls 28
Toasted Bulgur with Spicy Broccoli Rabe and Garlic Chips 31
Red Quinoa with Crispy Kale, Charred Butternut Squash, and Cashew-Honey Dressing 32
Seed Bowl with Wild Rice and Ginger Kale 35
Quinoa Bowl with Curried Cauliflower, Pickled Raisins, and Beet-Tahini Dressing 38
Sesame Tuna with Carrot Ribbons and Avocado Cream 41
Garlic Oil Farro, Roasted Shiitake, and Pecorino 42
Herby Peas and Crispy Green Rice 45
Chapter 3 Winter Salads
Root Vegetable Slaw with Salty Peanut Sauce 49
Roasted Moroccan Carrots, Carrot-Cumin Yogurt, Hazelnuts, and Mint with Toasted Pita Crumbs 50
Onion-Pomegranate Salad 53
Lemongrass-Pistachio Brussels Sprouts and Lime-Soaked Leaves 54
Carrot, Radish, and Turnip with Garlic Bread Crumbs 57
Broccoli "Steaks" with Zucchini Hummus and Curried Puffed Rice 58
Roasted Carrots with Sesame Tofu and Watercress 60
Panzanella Kale Salad with Lemon-Parmesan Dressing 63
Roasted Beets with Pistachio and Creamy Horseradish-Dill Dressing 64
Wilted Romaine and Ginger Beef 66
Chapter 4 Salads with Fruit 68
Fennel and Plums with Honey-Ginger Vinaigrette 71
Charred Onion and Balsamic Cherries with Mustard Greens 73
Berries and Stone Fruit with Lime-Poppy Seed Vinaigrette 74
Figs and Arugula with Salami and Honey-Mustard Vinaigrette 77
Summer Fruits with Crushed Herbs 78
Orange and Parsley with Dried Olives 81
Butter Lettuce with Pink Grapefruit, Toasted Coconut, and Cayenne-Sesame Vinaigrette 82
Celery and Citrus Salad with Chilies 85
Chapter 5 Hearty Bean Salads 86
Celery, Chickpea, and Raisin 89
Pickled Carrots, Hummus, and Warm Dates 90
Roasted Beets and Kale Crisps with Lentils and Tahini-Citrus Dressing 92
Fresh Favas with Arugula Pesto 95
Cannellinis and Beets with Pickled Raisin and Radicchio 96
White Beans and Blood Oranges with Spinach and Preserved Lemon 99
Fried Turmeric and Ginger Soybeans with Spinach 100
Chapter 6 Noodle Salads
Penne Salad with Broccoli Garlic 105
Buckwheat Noodle and Sticky Salmon with Avocado-Miso Dressing 106
Sesame Noodles with Savoy Cabbage and Shredded Chicken 108
Arugula with Carrot Pesto Orzo 109
Turmeric Grilled Shrimp with Rice Noodle, Nuac Cham, and Greens 110
Pasta Salad with Sardines, Roasted Tomatoes, Pine Nuts, and Raisins 112
Seaweed Noodle with Shrimp and Peanut Sauce 114
Chapter 7 Fast and Fresh Salads 116
Mixed Greens with Lemon Vinaigrette and Parmesan 119
Crisp Iceberg, Radish, and Creamy Poppy Seed Dressing 120
Green Onion Vinaigrette with Mixed Greens and Kale 123
Radicchio and Endive with Pickled Grapes and Soft Goat Cheese 124
Mustard Greens and Maple-Mustard Vinaigrette with Candied Pecans 129
Butter Lettuce with Strawberry-Fennel Vinaigrette 130
Whole Romaine with Creamy Sumac Dressing 133
Crushed Almonds and Dandelion Greens 135
Smoked Salmon and Citrus Vinaigrette 136
Herb Salad with Anchovy-Shallot Vinaigrette 139
Chapter 8 Salads for a Crowd 140
Snap Pea and Potato with Mustard Vinaigrette 143
Raw Asparagus with Pecorino and Pine Nuts 144
Shaved Brussels Sprouts, Candied Walnuts, and Pecorino 147
Napa Cabbage and Apples with Basil-Lime Vinaigrette 148
Sweet Corn with Cherry Tomatoes, Avocado, and Basil 151
Roasted Eggplant with Cilantro Vinaigrette 153
Coriander Flank Steak and Rhubarb Vinaigrette 154
Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing 157
Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing 158
Chapter 9 Cooling Salads 160
Little Gem Lettuce with Shrimp and Coconut-Avocado Dressing 163
Salted Fennel, Meyer Lemon, Mint, and Shallot 164
Melon and Cucumber with Prawns and Avocado Cream 167
Cucumber and Onion with Yogurt-Dill Dressing 168
Jicama and Avocado with Cilantro Vinaigrette 173
Butter Lettuce with Fresh Coconut, Mango, and Cashew Dressing 175
Zucchini Noodles with Feta and Lemon 176
Little Gem and Cilantro Salad with Watermelon Vinaigrette 179
Chapter 10 Vinaigrettes and Dressings
Oil and Vinegar
Red Wine Vinaigrette 186
Lemon Vinaigrette 187
Creamy Dressings
Yogurt Dressing 188
Cashew-Cumin Dressing 188
Feta-Basil Dressing 189
Pureed Vegetables
Creamy Mustard-Carrot Vinaigrette 192
Beet-Tahini Dressing 193
Strawberry-Caraway Vinaigrette 194
Avocado
Citrus-Avocado Dressing 196
Spicy Avocado Dressing 197
Juice-Based
Green Juice Vinaigrette 198
Rhubarb Juice Vinaigrette 199
Miso-Based
Simple Miso Vinaigrette 200
Nutty Miso Dressing 201
Acknowledgements 203
Index 205
