CONTENTS

INTRODUCTION

FOR THE PANTRY

CHAPTER ONE | Breakfast Salads

Maple Bacon with Frilly Greens and Fried Egg

Cheesy Polenta and Charred Greens with Crispy Prosciutto

Tomato Chip and Mozzarella Toast

Probiotic Salad—Kimchi Dressing and Greens with Avocado and Sweet Potato Fries

Roasted Beets and Beet Green Salsa Verde with Egg

Warm Kale and Bacon with Sweet Corn

Asparagus and Egg Sauce

CHAPTER TWO | Grain Bowls

Toasted Bulgur with Spicy Broccoli Rabe and Garlic Chips

Red Quinoa with Crispy Kale, Charred Butternut Squash, and Cashew-Honey Dressing

Seed Bowl with Wild Rice and Ginger Kale

Quinoa Bowl with Curried Cauliflower, Pickled Raisins, and Beet-Tahini Dressing

Sesame Tuna with Carrot Ribbons and Avocado Cream

Garlic Oil Farro, Roasted Shiitake, and Pecorino

Herby Peas and Crispy Green Rice

CHAPTER THREE | Winter Salads

Root Vegetable Slaw with Salty Peanut Sauce

Roasted Moroccan Carrots, Carrot-Cumin Yogurt, Hazelnuts, and Mint with Toasted Pita Crumbs

Onion-Pomegranate Salad

Lemongrass-Pistachio Brussels Sprouts and Lime-Soaked Leaves

Carrot, Radish, and Turnip with Garlic Bread Crumbs

Broccoli “Steaks” with Zucchini Hummus and Curried Puffed Rice

Roasted Carrots with Sesame Tofu and Watercress

Panzanella Kale Salad with Lemon-Parmesan Dressing

Roasted Beets with Pistachio and Creamy Horseradish-Dill Dressing

Wilted Romaine and Ginger Beef

CHAPTER FOUR | Salads with Fruit

Fennel and Plums with Honey-Ginger Vinaigrette

Charred Onion and Balsamic Cherries with Mustard Greens

Berries and Stone Fruit with Lime–Poppy Seed Vinaigrette

Figs and Arugula with Salami and Honey-Mustard Vinaigrette

Summer Fruits with Crushed Herbs

Orange and Parsley with Dried Olives

Butter Lettuce with Pink Grapefruit, Toasted Coconut, and Cayenne-Sesame Vinaigrette

Celery and Citrus Salad with Chilies

CHAPTER FIVE | Hearty Bean Salads

Celery, Chickpea, and Raisin

Pickled Carrots, Hummus, and Warm Dates

Roasted Beets and Kale Crisps with Lentils and Tahini-Citrus Dressing

Fresh Favas with Arugula Pesto

Cannellinis and Beets with Pickled Raisin and Radicchio

White Beans and Blood Oranges with Spinach and Preserved Lemon

Fried Turmeric and Ginger Soybeans with Spinach

CHAPTER SIX | Noodle Salads

Penne Salad with Broccoli Garlic

Buckwheat Noodle and Sticky Salmon with Avocado-Miso Dressing

Sesame Noodles with Savoy Cabbage and Shredded Chicken

Arugula with Carrot Pesto Orzo

Turmeric Grilled Shrimp with Rice Noodle, Nuac Cham, and Greens

Pasta Salad with Sardines, Roasted Tomatoes, Pine Nuts, and Raisins

Seaweed Noodle with Shrimp and Peanut Sauce

CHAPTER SEVEN | Fast and Fresh Salads

Mixed Greens with Lemon Vinaigrette and Parmesan

Crisp Iceberg, Radish, and Creamy Poppy Seed Dressing

Green Onion Vinaigrette with Mixed Greens and Kale

Radicchio and Endive with Pickled Grapes and Soft Goat Cheese

Mustard Greens and Maple-Mustard Vinaigrette with Candied Pecans

Butter Lettuce with Strawberry-Fennel Vinaigrette

Whole Romaine with Creamy Sumac Dressing

Crushed Almonds and Dandelion Greens

Smoked Salmon and Citrus Vinaigrette

Herb Salad with Anchovy-Shallot Vinaigrette

CHAPTER EIGHT | Salads for a Crowd

Snap Pea and Potato with Mustard Vinaigrette

Raw Asparagus with Pecorino and Pine Nuts

Shaved Brussels Sprouts, Candied Walnuts, and Pecorino

Napa Cabbage and Apples with Basil-Lime Vinaigrette

Sweet Corn with Cherry Tomatoes, Avocado, and Basil

Roasted Eggplant with Cilantro Vinaigrette

Coriander Flank Steak and Rhubarb Vinaigrette

Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing

Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing

CHAPTER NINE | Cooling Salads

Little Gem Lettuce with Shrimp and Coconut-Avocado Dressing

Salted Fennel, Meyer Lemon, Mint, and Shallot

Melon and Cucumber with Prawns and Avocado Cream

Cucumber and Onion with Yogurt-Dill Dressing

Jicama and Avocado with Cilantro Vinaigrette

Butter Lettuce with Fresh Coconut, Mango, and Cashew Dressing

Zucchini Noodles with Feta and Lemon

Little Gem and Cilantro Salad with Watermelon Vinaigrette

CHAPTER TEN: Vinaigrettes and Dressings

OIL AND VINEGAR

Red Wine Vinaigrette

Lemon Vinaigrette

CREAMY DRESSINGS

Yogurt Dressing

Cashew-Cumin Dressing

Feta-Basil Dressing

PUREED VEGETABLES

Creamy Mustard-Carrot Vinaigrette

Beet-Tahini Dressing

Strawberry-Caraway Vinaigrette

Citrus-Avocado Dressing

Spicy Avocado Dressing

JUICE-BASED

Green Juice Vinaigrette

Rhubarb Juice Vinaigrette

Simple Miso Vinaigrette

Nutty Miso Dressing

ACKNOWLEDGMENTS

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