Salad

Recent Recipes

• 1

  Summery Lentil Salad

  This herby lentil salad is packed with texture, flavor, and fiber—perfect for meal prep, picnics, or a quick no-sad-desk-lunch moment. Tossed in a simple, punchy vinaigrette, it’s done in under 30 minutes.

  With thanks to our partner in nutritious lunches, Planet Oat.

• 2

  Tomato Peach Panzanella By Gabriella Lewis

  This tomato and peach panzanella salad from Gabriella Lewis combines toasted crusty bread with juicy heirloom tomatoes, sweet peaches, and a simple vinaigrette. An easy summer side or light main dish.
  
  

• 3

  Roasted Snap Pea Salad With Yakult-Style Dressing

  "Here’s a dish that Frost and I call our Inner Smile Salad. It’s everything you want for a cookout. It’s super easy, so you can make it ahead and bring it in a Tupperware. Or you can prop a cast-iron pan on the beach flames and make it right there and then. After a hot fire, lots of sun, and piles of grilled meat, it’s a hydrating, cooling, creamy, green gift that’s fun to eat, with a mix of savory elements tucked amid the sweetness that Frost loves. We hammer bowls of it. The dressing is my knockoff of a Japanese probiotic milk drink called Yakult. It’s fermented with a different strain of bacteria than yogurt, and that’s where it gets its citrusy tang. But we can zhush yogurt to achieve the same effect."—Scott Clark

• 4

  Adzuki Bean Salad With a Creamy Peanut Dressing by Danielle Brown

  "I love the Whole Foods Market hot bar. They have this incredible adzuki miso bean salad that is delicious, but I noticed the ingredients weren’t up to my standards. I thought I could make this at home with better-for-you ingredients and for less money, so I developed this recipe and wow—it doesn’t disappoint. It’s savory, crunchy, hearty, and packed with protein and fiber. Can’t find adzuki beans? Use black beans instead."—Danielle Brown (HealthyGirl Kitchen)