If I could be a salad, I'd choose to be this one. With massaged kale, toasted almonds, dried cherries, a grain such as quinoa, feta and avocado, it's the ideal hearty, crave-worthy salad meal.
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Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.
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Inspired by the Waldorf salad, this Roasted Salmon Salad keeps the freshness and crunch with grapes and celery, adds lemon juice and dill for extra zing, and roasted salmon to make it a substantial meal. Serve it over a playful mix of greens, broccoli, avocado and sun-dried tomatoes, and you’ve got a great light dinner or portable lunch!
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This salad was inspired by a salad I recently ate at a Burmese restaurant. With grated green mango, lime, toasted peanuts, and fried onions, it’s tangy and sweet with a bit of salty, savory and spice added for good measure.
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