lemon salad
tomato onion salad
strawberry salad
blueberry salad
raspberry salad
grapefruit salad
blood orange salad
radicchio salad
avocado salad
kale salad
starfruit, lime, and peanut salad


[[tab lemon]]

[[tab tomato onion]]

  1. lemon

[[tab strawberry]]

  1. feta
  2. almond shavings
  3. shallots
  4. strawberries
  5. spinach - baby
  6. honey - add to dressing


  1. orange
  2. lemon
  3. honey
  4. shallot
  5. ginger
  6. grapefruit
  7. fennel
  8. avocado
  • 1/3 cup (75 mL)100% pure orange juice
  • 1/4 cup (50 mL) fresh lemon juice
  • 3 Tbsp. (45 mL) olive oil
  • 2 Tbsp. (30 mL) honey
  • 1 Tbsp. (15 ml) minced shallot
  • 1 tsp. (5 mL) EACH grated lemon peel, grated orange peel,
  • minced peeled fresh ginger,
  • 1 tsp. grated orange peel
  • 2 large pink grapefruits, peeled and white pith removed
  • 1 lb. (O kg) fennel bulbs, trimmed, cut into paper-thin slices
  • 2 large avocados, halved, pitted, peeled, cut into thin slices
  • 2 cups (500 mL) arugula


  1. Whisk first 10 ingredients in large bowl to blend.
  2. Season with salt and pepper.
  3. Using sharp knife, cut between membranes of grapefruits to release segments.
  4. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel.
  5. Drizzle dressing over salad. Arrange arugula atop salad.

[[tab grilled greek salad]]

  • grilled cucumber cup with chopped tomato, black olives and crumbled feta.

[[tab blood orange]]

  1. ginger
  2. blood orange juice
  3. baby spinach

[[tab red cabbage]]

[[tab avocado]]

[[tab carrot]]


  1. heirloom carrots
  2. mango
  3. orange
  4. avacodo
  5. corriander
  6. cumin


  1. Preheat the oven to 425°.
  2. Trim ends and all but ½ inch of carrot stems.
  3. Scrub or peel carrots.
  4. Place 1 tablespoon salt, fennel seeds, peppercorns, and thyme in a blender or clean coffee grinder.
  5. Pulse until finely ground.
  6. Transfer to a small bowl or glass jar.
  7. Stir in remaining salt.
  8. Place carrots on a large baking sheet; drizzle with oil and sprinkle with 2 teaspoons seasoned salt.
  9. Reserve remaining salt for another use.
  10. Toss and spread carrots evenly. Roast, turning twice, until just tender and slightly browned, 20 to 25 minutes.
  11. Serve hot or at room temperature.


  • warm salad of roasted heirloom carrots
  • imaginatively paired with chunks of ripe avocado
  • and fresh orange,
  • all moistened by a mild cumin and coriander dressing.

[[tab kale]]

  1. kale
  2. apple cider
  3. oregano
  4. lemon

1. watermelon, tomato, basil, peach, bacon, feta

  1. Cube watermelon and
  2. combine with tomato chunks,
  3. basil
  4. olive oil and balsamic vinegar.
  5. You can substitute peach for the watermelon or the tomato (but not both, O.K.?).
  6. also add bacon or
  7. feta

2. tomato, peach, shallot, chili pepper, cilantro, lemon, lime

  1. Mix wedges of tomatoes
  2. and peaches,
  3. add slivers of red onion,
  4. a few shards of chili pepper
  5. and cilantro.
  6. Dress with olive oil and lime or lemon juice.

3. cucumber, red onion, greens,

4. asparagus, lemon, eggs,

  1. Shave raw asparagus stalks with a vegetable peeler.
  2. Discard the tough first pass of the peeler — i.e., the peel —
  3. but do use the tips, whole.
  4. Dress with lemon vinaigrette and coarse salt.
  5. (Chopped hard-boiled eggs optional but good.)

5. jerusalem artichokes, olives, lemon, cumin,

  1. Grate or very thinly slice Jerusalem artichokes;
  2. mix with pitted and chopped oil-cured olives,
  3. olive oil,
  4. lemon juice
  5. and a sprinkling of coarsely ground cumin.

6. Bean sprouts, carrot, celery, chilies, sesame, sugar, peanuts, basil, mint, cilantro

  1. Toss bean sprouts,
  2. shredded carrots and celery,
  3. minced fresh chili,
  4. sesame oil and a bit of sugar.
  5. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. carrots, sunflower seeds, blueberries, lemn,

  1. Grate carrots,
  2. toast some sunflower seeds,
  3. and toss with blueberries,
  4. olive oil, lemon juice
  5. and plenty of black pepper.
  6. Sweet, sour, crunchy, soft.

8. radish, mango, lime, mint, cilantro

  1. Chop or slice radishes
  2. (or jicama, or the ever-surprising kohlrabi)
  3. and combine with chopped or sliced unripe (i.e., still crunchy) mango,
  4. lime juice and mint or cilantro.

9. radish, mango, coconut milk, lime, fenugreek, cilantro and mint

  1. Chop or slice jicama (or radishes or kohlrabi)
  2. and mango
  3. and mix with coconut milk,
  4. lime juice,
  5. curry powder and cilantro or mint.

10. cherry tomatoes, fenugreek, arugula, mint, lime

  1. Cook whole grape tomatoes in olive oil over high heat until they brown lightly,
  2. sprinkling with curry powder.
  3. Cool a bit, then toss with chopped arugula,
  4. loads of chopped mint and lime juice.

11. bok choy, cherry tomatoes, lemon

  1. Chop and steam baby or grown-up bok choy until crisp-tender,
  2. then shock it in ice water.
  3. Drain, then toss with halved cherry tomatoes, olive oil and lemon juice.

12. fennel, prune plums, ginger,

  1. Combine sliced fennel and prune plums;
  2. serve with vinaigrette spiked with minced ginger.

13. roma tomato, strawberries, basil, parmesan

  1. Combine tomato wedges with halved strawberries,
  2. basil leaves, shaved Parmesan and balsamic vinegar.

14. carrots, cumin, lemon, cilantro, raisins,

  1. Thinly slice carrots, or grate or shred them (the food processor makes quick work of this).
  2. Toss with toasted cumin seeds, olive oil, lemon juice and cilantro.
  3. Raisins are good in here, too.

15.cherry tomatoes, sesame, basil, cilantro,
# Cut cherry or grape tomatoes in half;
toss with soy sauce,
a bit of dark sesame oil and basil or cilantro.

16. fennel, apple, parsley,

  1. Slice fennel and crisp apple about the same thickness (your choice).
  2. Combine, then dress with mustardy vinaigrette and chopped parsley.

18. chick peas, lemon, parsley, mint, tomatoes,

  1. Roughly chop cooked or canned chickpeas
  2. (you can pulse them, carefully, in a food processor)
  3. and toss with olive oil,
  4. lemon juice,
  5. lots of chopped fresh parsley and mint,
  6. and a few chopped tomatoes.

19. pasta, white beans, cherry tomatoes, arugula, spinach, garlic, rosemary, chilies, lemon

  1. Mix cooked cannellini or other white beans,
  2. chopped cherry or grape tomatoes and arugula or baby spinach.
  3. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes;
  4. cool slightly,
  5. add lemon zest or juice or both,
  6. then pour over beans.

20. napa cabbage, radish, peanuts, cilantro, chilies,

  1. Shred Napa cabbage and radishes.
  2. The dressing is roasted peanuts,
  3. lime juice, peanut or other oil,
  4. cilantro and fresh or dried chili,
  5. all whizzed in a blender.

22. mushrooms, carrots, celery, bean sprouts, peanuts, ginger,

  1. Thinly slice button mushrooms;
  2. toss with finely chopped carrots and celery and mix with mung bean sprouts.
  3. Finish with peanut or olive oil, sherry vinegar,
  4. a little soy sauce and minced ginger.

25. bell pepper, tomato, red onion, chilies, cilantro, lime

  1. Combine chopped bell peppers, tomatoes, red onion,
  2. chilies and cilantro, then toss with corn tortilla strips,
  3. toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?).
  4. Dust with chili powder and lots of lime juice.

26. mushrooms, red onions, parsley, watercress, arugula

  1. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. eggplant, pita, pine nuts, white bean, cherry tomato, lemon, yogurt, sesame

  1. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft.
  2. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes.
  3. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. mache, almonds, figs, almond butter, goat cheese

  1. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs.
  2. Thin some almond butter with water and sherry vinegar to taste and use as a dressing.
  3. Some will like this with fresh goat cheese.

29. cherry tomatoes, radicchio, endive, escarole, hazelnuts,

  1. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

31. beets, garlic, walnuts, orange juice, corn, arugula, shallots

  1. Roast beets whole (or buy them precooked),
  2. then slice or cube and toss with a little chopped garlic
  3. (or a lot of roasted garlic),
  4. toasted walnuts, orange juice and olive oil.
  5. toss with shims of cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. chick peas, cannellini, white bean, kidney, red bean, yellow wax beans, scallions, shallots, parsley

  1. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans,
  2. steamed string beans and steamed yellow wax beans.
  3. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. mache, radicchio, endive, shallots, grilled bread

  1. Grill quartered romaine hearts, radicchio and/or endive.
  2. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots.
  3. Teeny-tiny croutons are great on this.

35. black beans, cabbage, orange juice, cumin,

  1. Combine cooked or canned black beans with shredded cabbage and this vinaigrette:
  2. olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. chickpeas, coconut, carrots, celery, fenugreek, lime, cilantro,

  1. Mix cooked or canned chickpeas with toasted coconut,
  2. shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

37. honey orange juice, cucumber, peas, pea shoots, lime

  1. brush it with a mixture of honey and orange juice;
  2. broil until browned.
  3. Toss with chopped cucumbers,
  4. radishes and peas or pea shoots;
  5. drizzle with soy sauce and lime juice.

38. watermelon, mint, feta, shallots, olives, lemon

  1. Cube watermelon;
  2. combine with roughly chopped mint,
  3. crumbled feta, sliced red onion and chopped Kalamata olives.
  4. Dress lightly with olive oil and lemon juice.
  5. Despite saltiness of feta and olives, this may need salt.

39. corn kernals, chilies, lime, queso fresco, cherry tomatoes

  1. Roast fresh corn kernels in a pan with a little oil;
  2. toss with cayenne or minced chilis, lime juice and a little queso fresco.
  3. Cherry tomatoes are optional.

41. avocado, black bean, cilantro, tomatillos, lime, queso fresco

  1. Halve avocados and scoop out some but not all of their flesh.
  2. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice.
  3. Serve in the meaty avocado shells.

42. grilled bread, black olivs, tomatoes, basil, mozzarella

  1. Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread),
  2. cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella.

43. beets, watercress, arugula, goat cheese,

  1. Grate raw beets
  2. (use the food processor to avoid ruining everything within spattering distance)
  3. and toss with watercress or arugula.
  4. Top with sherry vinaigrette and a little goat cheese.

44. grilled bread, cheddar, basil, tomato,

  1. Make a crisp grilled cheese sandwich,
  2. with good bread and not too much good cheese.
  3. let it cool, then cut into croutons.
  4. Put them on anything,
  5. but especially tomato and basil salad.

45. artichoke, cherry tomato, feta, parmesan, lemon

  1. Halve or quarter cooked artichoke hearts
  2. (the best are fresh and grilled, but you can use canned or frozen)
  3. and combine with cherry tomatoes,
  4. bits of feta or Parmesan or both,
  5. olive oil and lemon juice.

46. mushrooms, shallot, spinach, parsley, goat cheese

  1. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small.
  2. When it wilts, stir in parsley and crumbled goat cheese

47. mushrooms, parmesan, parsley, shallots

  1. Thinly slice raw button mushrooms;
  2. combine with sliced or shaved Parmesan,
  3. parsley and a vinaigrette of olive oil,
  4. sherry vinegar and shallots.

48. dandelion, arugula, watercress, lemon, chickpeas, feta,

  1. Toss roughly chopped dandelion greens (or arugula or watercress)
  2. with chopped preserved lemon,
  3. chickpeas, crumbled feta and olive oil.
  4. (Before you start cursing me out, here’s a quick way to make preserved lemons:
  5. chop whole lemons and put in a bowl with the juice of another lemon or two,
  6. sprinkle with a fair amount of salt and let sit for an hour or so.)

49. arugula, mache, mustard, spinach, walnuts, raspberries

  1. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

54. bell pepper, mozzarella, white beans, rosemary, shallot, parsley

  1. Slice roasted red peppers
  2. (if you must use canned, try to find piquillos)
  3. and fresh mozzarella.
  4. Toss with cooked white beans, olive oil, red wine vinegar,
  5. a chopped shallot and fresh rosemary or parsley.

56. mache, arugula, olives, potatoes, tomatoes, fennel, egg,

  1. On or around a bed of greens, make mounds of olives,
  2. cooked new butter fried potatoes and green beans (warm or at room temperature),
  3. good tomatoes, capers, fennel slivers, hard-cooked eggs

57. Carrots, corn kernals, bok choy, watercress, cherry tomatoes, lime

  1. Sauté in butter or oil (or a combination)
  2. with fresh corn kernels and flavorful cooking greens
  3. (bok choy is good, as is watercress).
  4. Add halved cherry tomatoes and lime juice at the last minute.

84. cucumber, carrot, cilantro, bean sprouts, chilies, peanuts, sesame, lime,

  1. Spring rolls, unrolled:
  2. One at a time, soften a few sheets of rice paper in warm water.
  3. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro,
  4. bean sprouts, chili flakes and chopped roasted peanuts.
  5. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice.

85. arugula, lemon, penne, parmesan,

  1. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan.
  2. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. soba, cucumber, sesame, coconut milk, mint, Thai basil, and/or cilantro, carrots, lime

88. pasta, bell pepper, walnut, goat cheese, basil,

  1. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

95. cous cous, orange, honey, raisins, cranberries, shallots, almonds

  1. Mix cooked couscous or quinoa with orange zest and juice,
  2. olive oil, maybe honey, sliced oranges,
  3. raisins or dried cranberries,
  4. chopped red onion and chopped almonds.
  5. Serve over greens, or not.

96. coconut milk rice, cardamom, peas, cashews, pistachios, chilies, spinach

  1. Cook short-grain white rice in watered-down coconut milk
  2. (be careful that it doesn’t burn) and a few cardamom pods.
  3. While warm, toss with peas (they can be raw if they’re fresh and tender),
  4. chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

99. cous cous, apricots, cherries, pecans lemon,

  1. Toss cooked quinoa with fresh sliced apricots,
  2. cherries, pecans,
  3. and enough lemon and black pepper to make the whole thing savory.
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