Edamame Peanut Crunch Salad
Salad bowls are probably my favorite lunch or dinner option! There are endless options and no matter what you choose, you’re guaranteed to have a delicious, nutritious meal. I used this recipe more as inspiration. I was craving an Asian-style salad and had all of the ingredients on hand, plus some (roasted broccoli, cabbage, and peppers). I added peanut tempeh to give it a protein-boost and used Culinary Hill’s peanut dressing (so good!) since I already had it in my fridge. The dressing provided in this recipe looks very similar so I’m sure it’s also worth a try.
Get the Recipe: Edamame Peanut Crunch Salad
Colorful Beet Salad with Carrot, Quinoa & Spinach
This colorful salad is a nutrient powerhouse! Raw beets and carrots are shredded and mixed together with quinoa, edamame, spinach (or arugula), avocado, nuts, and seeds. Topped with a delicious apple cider mint dressing, this salad is the perfect meal-in-a-bowl that can be served for lunch or dinner. It’s a great make-ahead option, just wait to dress the salad until close to serving.
Get the Recipe: Colorful Beet Salad with Carrot, Quinoa & Spinach
Moroccan Chickpea Quinoa Power Salad
I love this recipe! It’s packed with nutritious ingredients, has the perfect balance of flavors, and is full of texture. The salad works well as a side for any Mediterranean-inspired meal, but is also hearty enough to be a main dish. Lately, I’ve been eating it as a dip with hummus and crackers. I’ve also put it over a bed of lightly dressed greens (olive oil + red wine vinegar or Italian dressing). So many delicious ways to serve!
Get the Recipe: Moroccan Chickpea Quinoa Power Salad
Greek Salad
This salad is the perfect side dish for any Mediterranean-style meal. It also works great as a topping for gyros. I like to throw in a mix of bell peppers to make the salad even more colorful. For a plant-based version, leave out the feta cheese. Or, add some delicious tofu feta.
Get the Recipe: Greek Salad
Cucumber Salad
Get the Recipe: Cucumber Salad
