Summer Shrimp Salad
Use an array of colorful tomatoes to make this healthy shrimp salad pop.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Cabbage, Tofu & Edamame Salad
Craving crunch?
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles.
This salad is lightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick salad.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
The basil vinaigrette makes it taste anything but basic!
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
Serve this smashed cucumber salad at a summer cookout alongside burgers and hot dogs.
Tomato Salad with Lemon-Basil Vinaigrette
Seek out several varieties of heirloom tomatoes for this simple salad.
Sweeter and juicier than conventional tomatoes, they add the perfect pop of color.
The extra dressing is delicious served with grilled vegetables.
Serve with an extra drizzle of sesame oil and sliced scallions.
you’ve got the option to reserve the remaining hard-boiled egg half for a snack.
Cut the heat by removing the seeds before chopping.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
