With Daylight Savings behind us (phew) and spring just around the corner, it's high time to celebrate all things green! Looking to take your salad game to the next level? You can't go wrong with these staff-favorite recipes from the Delicious Living archives.
Cilantro and mint add a refreshing kick to this zesty broccoli salad. Fish sauce, a Thai cooking staple, lends richness; substitute organic soy sauce to make this a vegan dish.
This salad’s exotic sweet-sourness combines well with any smoked meat or fish. If you're going for presentation, keep the carrots on top; otherwise, you can toss them with the lettuce.
This is a versatile salad, so improvise with different ingredients and cheeses (if desired), such as nuts and feta. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.
Nutrient-dense kale and chard team up with butternut squash, which adds brilliant color, fiber, and antioxidants. Mix it up by using other greens and winter squash. Sprinkle with finely chopped almonds before serving for an appealing crunch and extra dose of healthy fats.
Olive oil, vinegar, orange juice and pepper lend pep and spice to this classic Greek-inspired salad. Prep tip: Combine lettuces and fennel in a salad bowl and cover with damp paper towels; refrigerate for up to three hours. Add sliced pears, pine nuts and dressing just before serving.
Topped with grilled salmon or tofu, this robust salad makes a satisfying meal. Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly-leafed kale.
A colorful marriage of end-of-summer raspberries and early-crop apples. Frisée, a frilly, slightly bitter green lettuce, is sold in heads like regular lettuce; mâche, a delicately nutty, rosette-shaped lettuce, can be found in clear containers in the produce section.
Bulgur is precooked cracked wheat, requiring only the addition of water to reconstitute. This twist on traditional tabbouleh includes sun-dried tomatoes, flax oil and spinach.
This colorful dish bursts with flavor, fiber, complex carbohydrates, and lean protein—all important for diabetics.
You get a double dose of brassicas in this North African–inspired salad. Mizuna is a mildly peppery salad green that shows up in early spring. If you cannot find it, baby arugula (another brassica) makes an ideal substitute. Don’t forget to add the dates; their honeyed sweetness creates a perfect balance of flavors with the cumin-laced cauliflower and greens.
In this beautiful and balanced salad, lemon-marinated parsley replaces lettuce and nicely complements sweet, ripe avocado and chilled shrimp.
Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find.
Watercress is packed with antioxidants and flavor, making a healthful as well as beautiful emerald-green dressing. Combined with spinach and eggs, this is such a simple, light salad, yet it’s spectacularly delicious.
Seaweeds’ fatty acids and antioxidants have been linked to lower risks of breast and skin cancer. Ingredient tip: Look for arame, a threadlike dried seaweed, in bulk bins or prepackaged in Asian-food sections. If you have them, use bulk green tea leaves, or simply tear open a teabag and use the contents.
Every ingredient in this salad is nutritious and tasty. Watercress, packed with antioxidants and phytonutrients, blends well with the other elements to create an explosion of flavors and textures. If you can’t find Brazil nuts, use chopped walnuts.
15 of @deliciousliving's best-ever salad recipes #gogreen
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