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