Plant-Based Salad Recipes
I don’t know why some people have a negative attitude toward salads. Maybe it’s because the idea of a mouthful of lettuce, tomato, and cucumber seems so boring. Instead of that tired old song, think of a salad as a combination of flavors, colors, and textures.
A salad should be as appealing to the eye as to the tongue, so your guests will be willing to try it. It should also include multiple flavor profiles that it intrigues the taste buds. And finally, a salad should contain a variety of textures that will delight the palate and inspire everyone to eat a full portion.
Sweet and Sour Corn and Fennel Salad
This is a great and refreshing summertime salad, when the sweet corn and the ripe tomatoes are in full swing.
Grilled Hearts of Palm Salad
Hearts of palm are ivory colored and similar in texture to bamboo shoots. They are usually about one inch in diameter and three inches long. Look for them in the canned vegetable section of your supermarket. Make sure you rinse them well after opening the can in order to remove excess salt.
Spicy Jicama Salad
Jicama is a root vegetable indigenous to Mexico. Once the light-brown skin is removed, its white color, sweet flavor, and crunchy texture can be readily enjoyed. Increase or decrease the chile powder in this salad depending on how spicy you like your food.
A ripe watermelon should feel heavy for its size. Ideally, it will have a yellow spot where it sat on the ground, and it shouldn’t have any soft spots.
Avocado and Grapefruit Salad
To know if an avocado is ripe, try to remove the stem nub. If it doesn’t come off easily, the avocado isn’t ready, so pick a different one. If it does come off easily, look at the hole left behind. If it looks bright green, the avocado is ripe and ready to eat. If you see any brown in the hole, the avocado will be brown inside as well.
Mixed Sprouts and Kelp Noodle Salad
The sprouts give this salad a crunchy texture and the kelp noodles lend a slightly salty flavor.
Where I lived on the island of Oahu, all the ingredients in this recipe were used in local restaurants. Although they are not all native to Hawaii (not even macadamias), the ingredients complement each other perfectly.
Celery Root Slaw
Celery root, also known as celeriac, is a highly versatile vegetable. Although it is used raw in this recipe, it can be cooked in just about every way possible. Celery root tastes like a combination of celery and parsley.
This is a tasty and healthful alternative to conventional coleslaws, which are typically loaded with mayonnaise and salt.
Fresh Herb and Strawberry Salad
Fresh herbs make this gourmet salad exquisite. But don’t save it just for special occasions. Serve it frequently. What is stopping you from making your life one long, continuous special occasion?