Salad recipes

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

Satisfy your appetite with this fruity salad that's extremely easy to prepare.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

A very nutritious salad and tastes refreshingly delicious.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Orange onion shrimp salad with avocado, cucumber, and a bold chili dressing. A fresh, no-cook meal with sweet citrus, creamy avocado, and spicy heat in every forkful.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.