Salad Roundup for National Salad Month
Written by Katie Workman
Photography by Cheyenne Cohen, Carrie Crow and Mia
Is it safe to say that spring has finally, truly arrived? I think yes. Or rather, I kind of need it to be true, so I'm throwing myself into believing. The daffodils and tulips are holding their heads up high here in the Northeast, so I think we all can as well.
I have a thing (a THING, in fact) for salads. A salad as the anchor to a meal always feels welcome as the weather gets warmer, and I have trained my family to think similarly. This training comes in the form of me putting a big, crammed salad on the table for lunch or dinner and saying, "Come and get it!" My salads can get so large and all-encompassing that guests have asked me things like, "So, how many eggs are in this cobb salad?" (Answer: 7), or "Are you expecting more people?" Folks, salads can be a meal, no question about it, and as someone who eats leftover salad for breakfast several days a week, I say there's no such thing as a too-big salad. Remember Elaine in Seinfeld? With the big salad? I am all in.
Here are 11 robust salads for spring and summer that mean business. Oh, and the serving sizes? Take those with a grain of salt. I know I do.
Spring Cobb Salad with Scallion Dressing
A spring-themed Cobb salad allows you to highlight vegetables that are just coming back into season, like crisp, sugar snap peas. And, with little to no prep required, Melissa's Steamed Red or Golden Beets are my go-to kitchen shortcut for this recipe.
Shrimp and Corn Salad with Basil Dressing
This is a good-looking and satisfying salad, a must-make when corn is in season. Grab extra ears of corn at the market to make this recipe.
Summer Whole Grain and Vegetable Salad
Farro, or whatever grain you choose, is mixed with a whole bunch of vegetables — plenty of texture and chew, super satisfying, and gorgeous to boot. For another kitchen shortcut, swap farro with Melissa's Cooked Quinoa!
Beautiful, colorful, substantial, crunchy, and a perfect make-ahead salad for all occasions. Have you tried baby broccoli? It's a cross between broccoli and Gai Lan! The stalks are less fibrous than broccoli and never require peeling, and it's much sweeter than regular broccoli!
Chickpea and Fava Bean Salad
This colorful, high-protein salad will make any table look cheerier, and it's extremely flexible, so don't be afraid to swap around ingredients! Using Melissa's peeled & steamed chickpeas and peeled & steamed fava beans, this salad practically makes itself.
Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette
The rich creaminess of the Hass avocado and the silkiness of the salmon snuggle up so nicely with the peppery arugula, all pulled together with a light lemony dressing.
Kamut Tabbouleh Salad
Adding grains to green salads gives them a definite level of oomph. This one also features cherry tomatoes, arugula and cucumber. Organic baby heirloom tomatoes can add a nice pop of color to this dish!
Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
We eat some version of this a few times a week. It's a great way to use up any extra produce you have in the fridge at the end of the week.
Vegetable and Brown Rice Salad with Honey Lemon Dressing
This is the perfect offering if you are invited to a picnic or a potluck. Various versions of this vegetarian rice and vegetable salad have graced our table more times than I can count. And watermelon radish or red daikon radish is a great way to spice up your presentation and add a pop of color.
Tomato, Avocado and Cucumber Salad
Colorful, fresh and filled with various textures, this easy recipe is a great summer and early fall go-to salad for all kinds of meals. Melissa's Tropical avocado is the perfect slicing avo – it's a water-based avocado vs. oil-based, so the firm texture lends itself nicely to this salad.