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Edamame Avocado Salad with Miso Dressing

This bright and refreshing salad is packed with simple ingredients yet vibrant flavors. Edamame is a plant-based protein powerhouse rich in fiber, folate, and essential amino acids, supporting muscle health and digestion. Avocado adds heart-healthy monounsaturated fats, fiber, potassium, and antioxidants that promote brain and cardiovascular health. The miso dressing not only brings deep umami flavor but also delivers beneficial probiotics that support gut health. Tossed with crisp cucumbers, cilantro, and lime, this salad is both satisfying and energizing.

Crispy Rice Crunch Salad with Ginger Sesame Vinaigrette

This salad is all about contrast and texture. Oven-baked crispy rice adds crunch without frying, while cucumbers, edamame, herbs, and avocado bring freshness and staying power. The ginger sesame vinaigrette is bold enough to stand up to the rice and creamy avocado, making this a salad that feels like a meal. It’s fiber-forward, satisfying, and ideal for make-ahead lunches or casual entertaining.

Storage

Store the dressed salad and crispy rice separately. The salad will keep for up to 2 days refrigerated. The crispy rice can be stored at room temperature for several hours or refreshed in a hot oven for a few minutes.

Everything But the Rice Paper Salad

This salad takes all the vibrant, crunchy, herby, sweet-savory elements of a rice paper roll… without the rolling. It’s fiber-forward, anti-inflammatory, and full of color and texture. We use mango from April–September (specifically the smaller, sweeter yellow mangoes) and Asian pear from October–March, keeping this salad fresh and seasonal all year long.

Avocado, Jicama & Citrus Salad

This bright, fiber-forward salad makes the most of winter citrus season, when oranges and grapefruits taste their best. Crisp jicama, creamy avocado, and juicy citrus come together in a simple anti-inflammatory bowl that you can mix in minutes. It’s refreshing, satisfying, and a perfect contrast to heavier cold-weather meals.

Quick Tip:

Save time by grabbing peeled and cut jicama at the store—no need to tackle the tough outer skin at home.

Southwest Quinoa, Black Bean & Roasted Corn Salad

This colorful, fiber-rich salad blends hearty quinoa, black beans, sweet roasted corn, and caramelized sweet potatoes with bright lime, fresh cilantro, and a smoky taco seasoning kick. Fresh spinach leaves add extra greens and texture. Serve it warm or chilled as a side or add avocado for a light main dish.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Best served at room temperature or slightly chilled.

Warm Roasted Potato & Whole Grain Mustard Salad with Lacinato Kale

This version leans fully into the texture and tang of whole grain mustard, rounded out with a hint of maple syrup. Roasted potatoes bring crisp edges and a creamy interior, while lacinato kale adds a hearty, earthy bite that softens just enough when tossed with the warm potatoes.

Three Bean Salad

This Three Bean Salad is a refreshing and nutrient-packed dish perfect for any meal or as a side. The combination of yellow beans, green beans, and kidney beans provides a boost of plant-based protein and fiber, making it a great option for gut health and reducing inflammation. Olive oil offers heart-healthy fats, while the addition of spinach and parsley adds an extra dose of antioxidants. With its balance of flavors and vibrant colors, this salad will not only brighten your plate but also support your overall well-being. Enjoy chilled for a light and satisfying option!

Quinoa Pesto Salad with Marinated Tomatoes and Chickpeas

This is a fun and flavorful salad that is so easy to make, loaded with marinated tomatoes, quinoa, fresh spinach, and crunchy roasted almonds! Add more plants and fiber with optional additions like artichoke hearts, Kalamata olives, sun-dried tomatoes.

SUBSTITUTIONS (OPTIONAL)

  • Make this dish 100% plant based by using a non-dairy pesto and cheese.
  • Substitute any whole grain for the quinoa.

Shawarma-Style Chicken Salad

Indulge in a burst of Mediterranean flavors with this delightful shawarma-style chicken salad. Combining the warmth of traditional shawarma spices with crisp vegetables and a creamy dressing, this salad offers a tantalizing blend of textures and tastes. Perfect for a quick lunch or a light dinner, this recipe balances convenience with great flavors, making it a go-to option for those seeking a satisfying yet healthy meal.

Substitutions (optional)

Substitute tempeh or tofu for the chicken to make it vegetarian.

Rainbow Chicken or Tofu Salad

We love this salad because its simple preparation is a great way to utilize a leftover half of a rotisserie chicken or one of our favorite pantry staples: a can of garbanzo beans. You can pretty much add any vegetables to this, with the goal being to have equal parts chicken or chickpeas to vegetables, fruit, nuts and or seeds. Cabbage, carrot, celery, some sort of bunch of herbs, citrus and green onions are staples in our refrigerators, so this salad comes together quickly.

CHEF’S TIP: The dash of hot sauce adds a very subtle heat component, and its acidity pops the flavors of the lemon, garlic and spices. Top this delicious, colorful salad with nuts or seeds for an extra crunch of flavor and fiber. If you are using canned chickpeas, save the protein-rich liquid and add it to a soup or stew.

Objectives

Learn how to assemble a no-cook meal using leftover rotisserie chicken or a can of chickpeas.

Level Ups (optional)

Add diced jicama, small diced apple, diced mango, chopped cilantro and/or jalapeno.

Substitutions (optional)

Substitute lime for lemon zest and juice. Substitute finely chopped red onion for the green onion. Substitute olive oil for part or all the mayonnaise.