Salad recipes

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.

Crispy pan-fried tofu stuffed into pita pockets with crunchy cucumber, radish, celery, and fresh dill. A vegetarian sandwich that's packed with texture and ready in 30 minutes.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Grilled Squid with Sweet & Sour Cucumber, Corn & Viadalias recipe

Quick turkey pita stuffed with alfalfa sprouts, tomato, cucumber, and a drizzle of creamy ranch. A fresh, no-cook lunch ready in under 10 minutes.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.