A few weeks ago, I taught a cooking class for a client in DC about how to supercharge your salads. I summed up the keys to building an upgraded and anti-cancer salad in my last blog post here, so make sure to check that out if you missed it.
We made three different salads – two with greens as the base and a third with grains (quinoa) as the base. All of them were a hit, so I thought I’d share the recipes we made along with a few more of my favorite salads, so you can give them a try!
Let’s dive into the recipes! These are great for any meal of the day (yes, even breakfast!) and perfect for potlucks. Kale salads hold up especially well for a few days in the fridge, but make sure to keep them chilled to avoid food poisoning, especially at outdoor picnics.
Strawberry, Fennel & Arugula Salad with a Lemony Balsamic Vinaigrette by Rebecca Katz
Sundried Tomato Basil Quinoa Salad
Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette
Rainbow Super Food Kale Salad (my most requested recipe!)
Crowd-Pleasing Vegan Kale Caesar Salad by oh she glows
Mediterranean Spring Salad with Easy Avocado Dressing
Kale Salad with Avocado Tahini Sauce by Love & Lemons
Kale Waldorf Salad by Whole Foods Market Recipes
Simple Beauty-Boosting Salad with Pesto Dressing
A Simple Salad for Salad Haters with Creamy Basil Dressing by Sondi Bruner
Chickpea & Sundried Tomato Kale Salad
Kale Salad with Peach Vinaigrette by The Detoxinista
Cherry Tomato, Asparagus & Quinoa Spring Salad
Watermelon Mojito Salad by Stupid Easy Paleo
Cumin & Black Bean Quinoa Salad
Eat Your Greens Chickpea Medley by oh she glows
Thanks, Linda! I’m glad you enjoyed it. I’d love to know if you try any of these salads!