This is a flavorful, unusual salad made with fennel, a crisp, faintly licorice-flavored vegetable. The thick and tangy dressing also makes a great dip for crudités or sauce for steamed vegetables. View recipe.
In this beautiful and balanced salad, lemon-marinated parsley replaces lettuce and nicely complements sweet, ripe avocado and chilled shrimp. View recipe.
Cilantro and mint add a refreshing kick to this zesty broccoli salad. Fish sauce, a Thai cooking staple, lends richness; substitute soy sauce to make this a vegan dish. View recipe.
This protein-rich dish bursts with flavor, fiber, and complex carbohydrates. Serve it on a bed of fresh lettuce, topped with feta cheese crumbles and olives. View recipe.
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. View recipe.
Just tossing this salad rewards you with pleasure. A kaleidoscope of flavors, from delicate to assertive and peppery to tangy, makes it a great summer lunch or light dinner. View recipe.
This is a versatile salad, so improvise with different ingredients and cheeses, 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. Whether large or little, beets taste about the same. Large ones just take longer to cook. View recipe.
Summer squash come in a tantalizing array of shapes and colors: straightneck, crookneck, or scalloped fruits colored yellow, gold, cream, lime, or a striking dark green. For the sweetest flavor, opt for smaller specimens. View recipe.
In this updated salad, dried blueberries add nutrients and flavor, and using buttermilk in the dressing keeps fat and calories down. View recipe.
Tired of plain greens? Liven up your salad routine with these seasonal recipes, chock-full of fresh, flavorful produce and unexpected combinations.