It’s tradition. We always make my grandma’s cucumber salad with the first delivery of this cool crisp fruit. Later, we’ll resort to pickles. For now, we’ll crunch away on our favorite sweet and tangy salad.
Niçoise olives are a French favorite, produced in the region around the French Riviera. These intensely savory olives are the backbone of this composed salad. Use the best fresh produce and olives you can find. Fingerling potatoes also work well.
Sweet and crunchy, charred broccoli is an addictive side kick to these super satisfying roasted potatoes. Creamy fresh herb dressing goes great with any roasted vegetable but is the perfect complement to this warm salad.
Easy and delicious! Miso is the secret to this wholly satisfying dressing – it provides a depth of umami that makes the other ingredients sing. A nice balance of herb and tang.
Dice in some Hakurei Salad Turnips from this weeks CSA into our favorite black bean salad. Don’t forget the corn chips.
Roasted walnut oil adds a nutty flavor to this sweet roasted beet and earthy roasted potato salad. Easy, healthy, and colorful, this salad gets an upgrade with zingy horseradish cream cheese.
This rustic Italian salad made with crusty bread, fresh tomatoes, and roasted peppers is a great excuse to double the standard crouton allotment. The toasted bread soaks up the tomato juice vinaigrette, becoming crunchy soft and possibly the most delicious summery delight you’ve ever had.
Creamy roasted zucchini and pungent celery leaves topped with tangy balsamic glaze, this warm salad is a great end-of-summer meal. Top with almond milk ricotta and you have a dinner-party.
Fresh, healthy and easy, this vegan black bean, corn and avocado salad is full of flavor and perfect for entertaining!
This quick and easy vegan sushi bowl is loaded with cucumbers, creamy avocados, carrots and delicious sticky sushi rice. Topped with both toasted sesame soy sauce and a vegan wasabi mayo, it’s a flavor explosion that gives your local sushi master a run for his money.