Senegalese Quinoa-Mango salad — This salad uses seasonal fresh produce and is very tasty and refreshing. The cucumber, tomatoes and the herbs are from my backyard, so it is a great way to use up your summer harvest. It is a great addition to picnics or potlucks.
Colorful, filling and healthy salad with beets, quinoa and other super foods.
Indian style Beet Salad with Peanuts and Cashews. It takes just a few minutes to make and tastes fresh and delicious.
Pasta Salad with black beans and colorful veggies — a perfect make ahead dish for barbecues, picnics and take along lunches.
Detox Salad recipe with Beets, Arugula and Avocado. This is part of 3 day Clean eating detox diet. It can be prepared ahead of time and stored in the fridge.
Vegan Thai Coconut Lime Dressing — Creamy & delicious dressing with Thai flavors is great for salads, as dipping sauce for spring rolls or lettuce cups.
Recipe to make chickpea & coconut salad aka Chana Sundal. This is a very traditional Indian salad that is served during festivals.
Recipe to make Greek style Cucumber & Chickpea Salad with Dill. Dill absolutely makes this salad, giving it a fresh, herbaceous flavor that brightens up the whole dish. It is a satisfying bowl of crunchy, creamy and chewy textures.
Recipe to make Wild Rice & Kale Salad with Pomegranate Molasses dressing. Wild rice adds nice chewy texture and earthy flavor while the dressing with pom molasses is slightly sweet, sour & tangy. Asian pear adds nice juicy crunch.
Recipe to make a quick chopped (or grated) salad that almost requires no cooking. The only component that is cooked is the grated potato that is fried until nice and crispy.