Purple Power Slaw with Sesame-Ginger Vinaigrette
Combining a trio of purple vegetables--cabbage, carrots and daikon--makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture.
Easy Salmon Cakes with Arugula Salad
After making the salmon cakes, we firm them up for 5 minutes in the freezer before cooking so they don't fall apart when they hit the hot oil. You can also make these salmon cakes with canned salmon to make them pantry- and budget-friendly.
Crunchy Salad with Creamy Vegan Avocado Dressing
Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? We know better now, but a lackluster vinaigrette makes us want to skip the salad altogether. Without the buttermilk and mayo, is it even worth it? This dressing, made with creamy avocado and tangy umeboshi vinegar, will show you the possibilities. You can make it as-is or substitute whatever herbs you have on hand: parsley, basil and cilantro are all great options. The salad itself is a colorful, texture-rich antidote to the stereotypical boring salad, and it's also customizable. Here we use a base of romaine because it's crunchy and sturdy enough to stand up to a creamy dressing, but you can use kale, mixed greens or any blend of greens your heart (and fridge) desires. Same for the add-ins: You can sub in green beans for the asparagus, use black beans instead of chickpeas, or mix in additional veggies you have available like cucumber or shredded carrots. If you want to get extra fancy with it, try grilling the corn for an added smoky flavor. While this salad can be eaten as a side, it's strong enough to star as the entree.
Spring Green Salad with Hard-Boiled Eggs
This salad capitalizes on fresh spring produce and gets a simple protein boost from hard-boiled eggs. Meal-prep this healthy lunch salad by mixing the salad base together and simmering a batch of hard-boiled eggs on the weekend. Then you'll be ready to just add one or two eggs with a drizzle of tangy vinaigrette for the simplest spring salad-to-go.
Tofu & Watercress Salad with Mango & Avocado
This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.
Pan-Seared Cod with Radish & Lentil Salad
This pan-seared cod pairs with a whole-grain mustard vinaigrette for a pop of tangy flavor that elevates this simply cooked piece of fish.
Black Bean Wraps with Greens & Cilantro Vinaigrette
A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.
Creamy Radish Soup
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.
Salad Primavera with Creamy Mustard Vinaigrette
This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.
Crispy Fish Taco Bowls
The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.