97 Salad Recipes Because 100 Would Be Too Many
Of course salad is a reliable side dish, there whenever your dinner needs some color and crunch. (This Iceberg Salad With Italian Dressing will woo any pasta, and these Picnic Tomatoes will be the star of any, well, picnic.) But to us, the best salad recipes are meals in themselves, ripe opportunities to show off whatever produce the farmers market has in store. With ruby-hued endive and fresh parsley, this Tuna Salad With Crispy Chickpeas is so good that one reader makes it weekly. With crisp lettuce and tiny tomatoes, this Halal Cart Chicken Salad makes the most of a rotisserie bird. With shiny greens and crunchy cucumber, this Kale Salad With Roasted Tempeh and Mushrooms is equal parts hearty and vegan. We could go on—and, in fact, we will. Here are our 97 favorite salad recipes (including our go-to salad dressings), to make the most of whichever vegetable or fruit (or noodle or potato) you have on hand.
Photograph by Isa Zapata, Food Styling by Kat Boytsova, Prop Styling by Gerri K. Williams1/97Crunchy and Bright Greek Salad
Known as horiatiki, or “village salad,” in Greece, this simple salad is all about peak-season produce. Don’t settle for a subpar cuke or mealy tomato.
- Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Stephanie De Luca2/97
Pear and Avocado Salad With Tajín
Crunchy pear and buttery avocado are great (just be careful about avocado hand), but the real start of this salad is the creamy dressing. It’s a quick blend of mayo, lime juice, garlic, serrano chiles, and olive oil.
- Photograph by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Luciana Lamboy3/97
Tuna Niçoise Salad
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
- Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni4/97
3-Minute Red Wine Vinaigrette
Whatever greens or veggies you have will get along with this ultra-speedy vinaigrette. Put it toward a spinach salad with goat cheese or a corn salad with cherry tomatoes.
- Photograph by Isa Zapata, food styling by Sean Dooley5/97
Raisin Vinaigrette Any Lettuce Will Love
Here’s another flexible vinaigrette for just about any salad recipe. It would be spectacular in a broccoli salad, or spoon it over grilled zucchini.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro6/97
Just-Keeps-Getting-Better Lentil Salad
Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman7/97
Big Italian Sub Salad
The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.
- Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime8/97
Watermelon and Snap Pea Salad
You’d be hard-pressed to find a more summery summer salad than this sunshiny combo of watermelon and snap peas. Bring this fruit salad to your next BBQ or potluck.
- Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks9/97
Kale Caesar Salad With Lemony Breadcrumbs
This Caesar salad uses kale instead of romaine, has no croutons or raw egg yolks, and still happens to be one of the best we’ve ever had.
- Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime10/97
Crunchy Ramen Noodle Salad With Cabbage
Featuring instant ramen noodles and thin-sliced cabbage, this salad is crunchy to the nines.
- Laura Murray11/97
BA’s Best Caprese Salad
Make the most of tomato season with this classic caprese salad recipe.
- Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley12/97
Lemon Pepper Chicken Salad
A punchy lemon pepper blend, plus lots of fresh lemon juice (get a citrus squeezer) make this salad brighter than the sun. And did we mention it comes together in under 30 minutes?
- Photograph by Julian Cousins, Food styling by Adriana Paschen13/97
Radicchio, Bean, and Feta Salad
With radicchio and feta cheese, this canned bean salad is particularly good with creamy cannellini—but if you just have chickpeas or pintos, don’t let that stop you.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman14/97
Crispy Chickpea and Cucumber Salad
This chickpea salad could be a lunch or dinner on its own. Or serve it as a side dish—it would go great with this Slow-Roasted Salmon With Harissa.
- Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore15/97
Shawarma-Spiced Carrots With Date and Herb Salad
Pair with some crusty bread or pita and you have dinner. If you don’t have dates, you could swap in raisins or dried cranberries.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Emily Eisen16/97
Chicken Cobb Salad
Call this a weeknight Cobb salad: It comes together quickly thanks to a rotisserie chicken. The bacon–Dijon mustard dressing is something to write home about.
- Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li17/97
Chaat-Style Potato Salad
Tangy yogurt, coriander and tamarind chutneys, chaat masala, and sharp red onion make this a “more is more” potato salad. It will be the star of whatever party you bring it to.
- Photograph by Isa Zapata, Food Styling by Miekon Takahashi18/97
Sheet-Pan Halloumi With Avocado and Citrus
This salad recipe takes advantage of a sturdy sheet pan for golden cheese and crispy pita croutons. If you can, score some blood oranges for their fuchsia color.
- Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua19/97
Yuba Salad With Hot Mustard and Honey Dressing
Many salads are meant to be eaten right away, but this one actually gets better as it sits, making it perfect for hosting or bringing to a friend’s.
- Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka20/97
Shredded Daikon Salad
Often simple is best. This refreshing, few-ingredient daikon salad is great next to anything rich, like these Crispy Taiwanese Pork Cutlets or these Scallion-Oil Noodles.
- Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.21/97
Tomato Salad With Jalapeño Ranch
The secret to this stellar ranch dressing? Just a touch of MSG. It gets its glorious green hue from jalapeño and chives, but cilantro would swap in nicely too.
- Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie22/97
Spring Panzanella
Instead of mozzarella and tomatoes, this panzanella recipe turns to spring vegetables—like sugar snap peas, asparagus, and herbs—and lots of feta.
- Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Stephanie De Luca23/97
Chicken Noodle Salad With Spicy Peanut Sauce
Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal.
- Photograph by Shawn Michael Jones, Prop Styling by Gerri Williams, Food Styling by Micah Morton24/97
Green Tomato–Berry Salad With Sumac Dressing
Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.
- Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua25/97
Spicy Caesar Potato Salad
Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
- Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Stephanie De Luca26/97
Hot-Smoked Salmon Noodle Salad
This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.
- Photograph by Emma Fishman, food styling by D’mytrek Brown27/97
All A’s Spring Salad With Mahi-Mahi
A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.
- Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker28/97
Kale Salad With Roasted Tempeh and Mushrooms
The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
- Photo by Laura Murray, food styling by Susie Theodorou29/97
Tuna Salad With Crispy Chickpeas
Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
- Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley30/97
Bob’s Chicken and Cabbage Salad
Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.
- 31/97
Raw and Roasted Dinner Salad
Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.
- Marcus Nilsson32/97
Iceberg Salad with Italian Dressing
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk33/97
Tomato Salad with Warm Basil Dressing
This savory infused oil is about to open up your salad world.
- Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.34/97
Summer Goddess Chicken Salad
Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.
- Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado35/97
Picnic Tomatoes
Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.
- Photograph by Emma Fishman, food styling by D’mytrek Brown36/97
Warm Chicken and Swiss Chard Salad
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
- Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng37/97
Kale Salad With Pecan Vinaigrette
A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
- Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.38/97
Tangy Greens With Bacon-y Breadcrumbs
Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.
- Photo by Alex Lau39/97
Carrot Salad With Feta and Anchovies
The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!
- Alex Lau40/97
Wedge Salad With Blue Cheese Dressing
You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
- Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples41/97
Peach-Pecan Kale Salad With Hot-Honey Vinaigrette
This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.
- Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams42/97
Halal Cart Chicken Salad
This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.
- Photograph by Emma Fishman, food styling by Micah Morton43/97
Sheet-Pan Chicken and Squash Salad
In the mood for a big bowl of leafy comfort? This sheet pan-dinner-turned-salad is a quick fix for any big salad cravings.
- Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene44/97
Plum Salad With Black Pepper and Parmesan
A savory fruit salad that holds its own at the dinner table.
- Photo and food styling by Chris Morocco45/97
Yum Nua
This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.
- Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie46/97
Chicken Salad With Citrus and Chile Oil
With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk47/97
Honeydew Salad With Ginger Dressing and Peanuts
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
- Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Dayna Seman48/97
Som-Tam-Style Chicken Salad
This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski49/97
Radicchio Salad With Sour Cream Ranch
With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.
- Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker50/97
Radicchio and Apple Salad With Mustardy Croutons
A bright and tangy salad featuring attention-grabbing radicchio that adds drama and balance to any holiday meal.
- Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Tim Ferro51/97
Tex-Mex Caesar Salad
A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.
- Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Gözde Eker52/97
Tomato Salad With Crème Fraîche and Olive Granola
Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.
- Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka53/97
Grain Salad With Pickled Onions and Herbs
Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.
- Alex Lau54/97
Watermelon and Jicama Salad With Jalapeño and Lime
This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
- Photograph by David Cabrera, Prop Styling by Adriana Bonin, Food Styling by Adriana Paschen55/97
Citrusy Arugula Salad With Fennel and Parmesan
Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
- Photograph by Isa Zapata, food styling by Thu Buser56/97
Beets and Farro With Honey-Garlic Goat Cheese
We love precooked beets—and this speedy, hearty dish proves why.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen57/97
Herby Salmon and Potato Salad
A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.
- Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen58/97
Smoky Chicken and Avocado Kale Salad
Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.
- Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Nicole Louie59/97
Crispy Tortilla Salad With Snap Peas and Avocado
A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
- Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni60/97
Warm Chicken Piccata Salad
Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
- Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li61/97
Blistered Corn and Scallion Salad
A delightful corn salad whose components can be prepared and chilled ahead of time so that all thats left to do is assemble and enjoy.
- Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley62/97
Frizzled-Onion Cabbage Salad
Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.
- Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness63/97
Suspiciously Cheesy Salad Dressing
Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.
- Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio64/97
Roasted Squash Salad With Crispy Chickpeas
Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.
- Photo by Emma Fishman, Food Styling by Yekaterina Boystova, prop styling by Allie Wist65/97
Winter White Salad
Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing
- Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio66/97
Crunchy Pickle Salad
ATTN: Pickle lovers. We’re here for you.
- Photo by Emma Fishman, Food Styling by Pearl Jones67/97
Broccoli Spoon Salad With Warm Vinaigrette
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
- Photo by Chelsie Craig, Food Styling by Pearl Jones68/97
Fancy and Beautiful Tomato Salad
Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
- Photo by Emma Fishman69/97
Collard Greens Salad With Fried Plantain and Sumac
If you thought collards were only for braising, this bright and tangy collard salad will change your mind.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang70/97
Potluck Chopped Salad
This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.
- Michael Graydon + Nikole Herriott71/97
Chicory Salad With Honey-Mustard Vinaigrette
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
- Photo by Chelsie Craig, Food Styling by Michelle Gatton72/97
Big Green Lentil Salad
Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.
- Photo by Chelsie Craig, Food Styling by Pearl Jones, Plate by Heath Ceramics73/97
Grilled Potato Salad With Chiles and Basil
Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
- Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang74/97
Sweet and Spicy Cucumber Salad
Spicy, funky, and sweet!
- Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova75/97
Frisée Salad With Warm Bacon Vinaigrette
Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
- Photo by Chelsie Craig, Food Styling by Kat Boytsova76/97
Salad Ramen
This is our idea of what a cold noodle salad dish should be.
- Photo by Heidi's Bridge, styling by Molly Baz77/97
Winter Crunch Salad
Ideal for a cold day, when you need a jolt of greenery, this winter salad treats brussels sprouts like the little cabbages that they are and shreds them like a slaw.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski78/97
Dinner Salad With Radicchio and Roasted Sweet Potatoes
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.
- Alex Lau79/97
Watermelon and Prosciutto with Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to salad, because look at it.
- Christopher Testani80/97
Herby Barley Salad with Butter-Basted Mushrooms
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley. But the more butter on those mushrooms, the better.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski81/97
Little Wedge Salad With Sour Cream Dressing
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
- Marcus Nilsson82/97
Salmon Niçoise
Mostly salmon, and perfectly almost-boiled eggs—yet still a salad. Wow, what a world.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski83/97
Broccoli Caesar
Who says Caesar salad needs to be made with romaine? Not us. In this cruciferous recipe, broccoli and cabbage are treated to a garlicky, lemony dressing.
- Laura Murray84/97
Grilled Corn and Poblano Chile Salad
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
- Alex Lau85/97
Summer Greens with Mustardy Potatoes and Six-Minute Egg
Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
- Photo by Alex Lau86/97
Pasta Salad With Spring Vegetables and Tomatoes
Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.
- Michael Graydon & Nikole Herriott87/97
Broccoli-Quinoa Salad With Buttermilk Dressing
If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.
- Photo by Chelsie Craig, food styling by Kat Boytsova88/97
BA's Best Tabbouleh
The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
- Photo by Alex Lau, food styling by Andy Baraghani89/97
Cabbage Tabbouleh
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
- Christopher Testani90/97
Farmers' Market Quinoa Salad
Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.
- Photo by Gentl and Hyers, food Styling by Susie Theodorou, prop Styling by Nina Lalli91/97
Fresh Fruit With Cheese and Peppery Nuts
Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski92/97
Lentil Niçoise Salad
To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
- 93/97
Chicory, Bacon, and Poached Egg Salad
Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.
- Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics94/97
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
- Ted Cavanaugh95/97
Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
- Photo by Alex Lau96/97
Vegan Caesar Salad
Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!
- Alex Lau97/97
Shredded Chicken Salad With Creamy Miso Dressing
Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?
