Salad recipes

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Mexicali pasta salad: tricolor pasta tossed with tart tomatillos, sweet pineapple chunks, jalapeño, cilantro, and a lime-zest dressing made from the reserved pineapple juice. Sweet, tangy, fiery summer side.

Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Tropical fruit salad with honeydew, papaya, strawberries, and pineapple tossed in a sweet-spicy jalapeño citrus dressing. Bright, juicy, and ready in 15 minutes.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.

Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

One of my favorite Mexican dishes, so many delicious flavors and great textures.