By | July 7, 2018

Breakfast Salad

When we hear “salad,” we often subconsciously tack on “side.” Except for these 22 salads aren’t your average vinaigrette– and crouton–topped piles of mixed greens. While some are paired with meats like grilled skirt steak or octopus, others rely on vegetarian proteins, like eggs or halloumi cheese, for their bulk. Ultimately, these are salads that are a meal on their own, a one-bowl lunch or dinner, and most importantly, a way to eat a whole lot of vegetables and feel fully satisfied.

Chickpea Tofu Salad (Burmese Salad with Shan Tofu)

This traditional Burmese salad is a refreshing mix of silky, turmeric-infused chickpea tofu mixed with crunchy fried garlic and onions and tamarind ginger dressing.

Lentil Salad with Pork

Chef Daniel Boulud’s take on a classic Lyonnaise pairing of pork and lentils. Make sure the lentils are fully cooked , says Boulud, “otherwise, they don’t absorb the seasoning.” Make sure to taste a few minutes before they are drained: They should be creamy with just a slight bite.

Cannellini Bean Salad with Radicchio and Celery

For this winter bean salad, a zippy vinaigrette adds brightness to crisp radicchio and celery.

Seaweed Salad with Orange and Macadamia Nuts

Chef Josita Hartanto of Berlin’s Lucky Leek mixes three marinated seaweeds with sweet caramelized mushrooms, steamed vinegary rice, and crisp toasted nori in this vegan rice bowl. All of the seaweeds used here can be found online so search them out, as they each contribute a different texture and taste to this salad.

Farmer’s Salad with Beet Vinaigrette

This salad is topped with a bright thick sweet-tart pickled beet dressing.

Chicken, Olive, and Eggplant Salad

Brighten up any day with this simple roast chicken and fresh eggplant and herb salad.

Honey-Grilled Chicken with Citrus Salad

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients.

Charred Asparagus and Egg Salad

Super easy and fresh, this is a perfect dish for spring, but also translates well to outdoor cooking in the summer.

Smoked Trout, Rutabaga, and Microgreen Salad

Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad.

Grilled Watermelon, Avocado, and Shrimp Salad

Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky.

Grilled Skirt Steak with Herb Salad

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing.

Grilled Halloumi and Cherry Salad

The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish.

Soba Noodle Salad with Miso and Grilled Prawns

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles.

Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad

A simple and fresh black bean salad with grilled corns pairs perfectly with a quick marinated and grilled chicken.

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues.

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.

Sautéed Crab with Avocado, Grapefruit and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Exceptional Salmon

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food.

Breakfast Salad

Bacon and eggs get the salad treatment complete with a zingy espresso vinaigrette and toasty croutons for crunch.

Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette

Tacolicious owner Sara Deseran first discovered this smoky salad, from Neil Fraser of LA’s Redbird, while cooking at the annual Sabores San Miguel festival in Mexico. The trick to getting tender, flavorful octopus is boiling it first, then marinating and grilling it.

Farro Grain Bowl

A simple grain bowl is the perfect easy meal: quick, nourishing, and plenty satisfying. Feel free to adapt the ingredients in this recipe to whatever’s in your fridge and pantry; grain bowls love leftovers.

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