How This One Salad Dressing Made Me Crave Salads Every Day

How This One Salad Dressing Made Me Crave Salads Every Day

I Traded My Bottled Ranch for a Jar of Liquid Gold.

I used to think of salads as a joyless punishment, a bowl of blandness to be endured. The problem wasn’t the salad; it was the sad, gloopy, store-bought dressing. Then I discovered the magic of a simple, homemade lemon-tahini dressing. I just whisked together some tahini, lemon juice, a little olive oil, and some water. The result was a creamy, tangy, and incredibly savory dressing that was so delicious, I wanted to put it on everything. It turned my boring bowl of greens into a crave-worthy, deeply satisfying meal. I don’t just eat salads now; I dream about them.

The “Big-As-Your-Head” Salad Formula That Keeps You Full for 6 Hours

I Stopped Making a Side Dish and Started Building a Meal.

My salads used to be a sad, appetizer-sized affair that would leave me hungry an hour later. I finally cracked the code to a truly satisfying salad that keeps me full all afternoon. I call it the “Big-As-Your-Head” formula. The base is a massive amount of leafy greens. Then, the non-negotiables are: two big handfuls of colorful, non-starchy vegetables, a generous, palm-sized portion of a lean protein, a quarter cup of a healthy fat like nuts or avocado, and a flavorful dressing. This isn’t a side dish; it’s a massive, nutrient-dense, fiber-packed feast.

Stop Making Boring Salads: My Top 5 “Steakhouse Worthy” Recipes

I Brought the Fancy Steakhouse Experience to My Own Kitchen.

I love a good, decadent, steakhouse-style salad. I was determined to recreate that magic at home. My top five are: a classic “Wedge Salad” with a homemade blue cheese dressing and crispy bacon. A “Caesar Salad” with a creamy, homemade, egg-yolk-based dressing and sourdough croutons. A “Steakhouse Chopped Salad” with a ton of different textures and a tangy vinaigrette. A “Warm Goat Cheese Salad” with candied pecans. And a simple but elegant “Arugula and Shaved Parmesan” salad. These salads are so good, they make the steak feel like the side dish.

The “Salad in a Jar” Meal Prep That Actually Stays Crispy All Week

The Upside-Down Packing Method is a Miracle of Science.

I loved the idea of prepping my salads for the week, but I was so tired of a sad, soggy, wilted lunch on Wednesday. The “salad in a jar” method was a complete game-changer. The secret is the upside-down layering. You put the dressing at the very bottom of the jar. Then you layer your hardiest, non-absorbent vegetables. Then comes the protein and the other, softer ingredients. And finally, you pack the delicate, leafy greens on the very top. When you shake it up at lunchtime, you have a perfectly dressed, vibrant, and incredibly crispy salad, every single time.

The #1 Mistake You’re Making That Results in a Soggy, Sad Salad

Your Greens Are Not Dry. That’s It. That’s the Problem.

For years, my homemade salads were a watery, disappointing mess. The dressing would never stick to the leaves, and there would be a sad puddle at the bottom of the bowl. The problem was not my dressing; it was my greens. I was not drying them properly after I washed them. I finally invested in a simple, cheap salad spinner, and it was a revelation. By getting my greens bone-dry, the dressing could actually cling to the leaves, and the result was a perfectly coated, crisp, and delicious salad, not a watery soup.

My “Secret Weapon” Ingredient for Adding Unexpected Crunch

I Found a Crispy, Salty, and Addictive Topping That Wasn’t a Crouton.

I was getting a little bored with the classic crouton for my salad crunch. I was looking for a new, more interesting texture. My secret weapon is now “Crispy Chickpeas.” I’ll take a can of rinsed and dried chickpeas, toss them with a little olive oil and some smoked paprika, and then I’ll roast them in my air fryer or my oven until they are incredibly crispy and crunchy. They are a salty, savory, and completely addictive salad topper that also adds a fantastic boost of protein and fiber.

The Ultimate Guide to “Building a Better” Salad Dressing

The “Fat, Acid, Sweet, Salt” Formula for a Perfect Vinaigrette.

I stopped buying store-bought dressing when I realized that a perfect, homemade vinaigrette is just a simple, foolproof formula. It’s a balance of four key elements. You need a “Fat,” which is usually a 3-to-1 ratio of a good olive oil. You need an “Acid,” like a lemon juice or a red wine vinegar. You need a little bit of “Sweet,” like a tiny drizzle of a honey or a maple syrup, to balance the acidity. And you need “Salt,” and a little bit of pepper. By mastering this simple, foundational formula, I can create an endless variety of delicious, custom dressings.

How to Turn Your Favorite Sandwich into an Amazing Salad (BLT, Reuben, Club)

I Ditched the Bread and Kept All the Best Parts.

I love a good, classic sandwich, and I learned that I can turn all my favorites into an incredible and much healthier salad. For a “BLT Salad,” I’ll have a base of a crispy romaine, with some cherry tomatoes, some crumbled bacon, and a creamy, ranch-style dressing. For a “Reuben Salad,” I’ll toss some shredded corned beef with some sauerkraut and a homemade “Thousand Island” dressing. It’s a fun, creative, and delicious way to enjoy all the flavors you love, in a fresh, new form.

The “Warm Salad” Recipes That Are Perfect for Cold Weather

I Found a Salad That Felt Like a Cozy, Comforting Hug.

On a cold day, a cold, raw salad is the last thing I want. I discovered the magic of the “warm salad,” and it has become a fall and winter staple. The secret is to have a base of a sturdy green, like a kale or a spinach, and then to top it with a variety of warm, roasted ingredients. My favorite is a “Warm Brussels Sprout Salad” with some roasted butternut squash, some bacon, and a warm vinaigrette. The heat from the toppings gently wilts the greens, creating a comforting, substantial, and incredibly delicious meal.

My “Fakeaway” Salad Series: How to Make a Copycat Sweetgreen/Chopt Bowl

I Recreated My $15 Salad at Home for a Fraction of the Cost.

I was addicted to those fancy, expensive, build-your-own salad bowls from the trendy salad shops. My wallet was not happy. I was determined to recreate the experience at home. The key was to “component prep” on the weekend. I would roast some sweet potatoes, grill some chicken, cook a batch of quinoa, and make a couple of their signature dressings. During the week, I could assemble a huge, delicious, and incredibly satisfying “copycat” bowl in about two minutes, for a tiny fraction of the price.

The “Protein Power” Salad Plan for Building Muscle

I Built a Better Body in a Bigger Bowl.

I was trying to build muscle, and I thought salads were just “rabbit food.” I was so wrong. I created a “Protein Power” salad plan that was a key part of my success. The rule was simple: every single salad had to have at least 40 grams of a high-quality protein. This meant a huge portion of a grilled chicken breast, a big scoop of a cottage cheese, or a whole can of tuna. This protein-packed approach turned my simple salad from a light side dish into a serious, muscle-building, and incredibly satisfying meal.

How to Massage Your Kale (and Why You Absolutely Should)

I Gave My Kale a Spa Day, and It Transformed from Bitter to Blissful.

Raw kale can be a tough, bitter, and unpleasant experience. I learned the secret that transforms it from a chewy chore into a tender, delicious treat: you have to give it a massage. You simply take your chopped kale, add a tiny drizzle of an olive oil and a pinch of salt, and then you get in there with your hands and you literally massage the leaves for a couple of minutes. This simple act breaks down the tough, fibrous cell walls, and the kale will become visibly darker, more tender, and so much more delicious.

The “Salad for Dinner” Recipes That Your Partner Won’t Complain About

I Served a “Steak and Potatoes” Salad, and He Asked for Seconds.

My partner used to groan every time I suggested a “salad for dinner.” I was determined to create a salad that was so hearty, so satisfying, and so undeniably “manly” that he would have to admit defeat. I created the “Steak and Potatoes” salad. It’s a big bed of a crispy romaine, topped with a perfectly grilled sliced steak, some crispy, roasted potato wedges, and a creamy, blue cheese dressing. It’s a steakhouse dinner in a bowl. He didn’t just not complain; he asked for seconds.

My “Use Up All the Veggies” End-of-Week Chopped Salad

I Turned My Sad, Limp Leftovers into a Vibrant, Crunchy Feast.

The end of the week, my crisper drawer used to be a sad graveyard of a half a bell pepper, a few limp carrots, and a lonely-looking cucumber. My solution is the “end-of-week chopped salad.” I’ll take every single, leftover vegetable, no matter how sad, and I’ll chop it all up into a small, uniform dice. I’ll toss it all together with a simple vinaigrette and a can of chickpeas for some protein. The result is a vibrant, crunchy, and surprisingly delicious salad that has completely eliminated my vegetable food waste.

The Art of the “Grain Salad”: Hearty, Healthy, and Delicious

I Discovered the Salad That Actually Eats Like a Meal.

A simple, leafy green salad was never quite enough for a full meal for me. The “grain salad” was the answer. It’s a hearty, satisfying, and incredibly versatile meal. The base is a chewy, whole grain, like a farro, a barley, or a quinoa. To that, I’ll add a ton of chopped vegetables, a simple protein like a can of chickpeas or some feta cheese, and a bright, flavorful vinaigrette. It’s a perfect, make-ahead lunch that is packed with fiber and protein and will actually keep you full for hours.

How to Make Your Own “Crunchy Toppers” (Crispy Chickpeas, Onions, Nuts)

I Built an Arsenal of Addictive, Salty, Crunchy Goodness.

A great salad is all about the textural contrast, and a good, crunchy topper is non-negotiable. I stopped buying the expensive, store-bought versions and started making my own. I’ll make a big batch of a crispy, roasted “Chickpea” for a protein-packed crunch. I’ll toast my own “Nuts and Seeds” in the oven until they are fragrant and golden. And for a real treat, I’ll make my own, crispy “Fried Onions” in my air fryer. Having an arsenal of these homemade, crunchy toppers in my pantry has completely elevated my salad game.

The “Sweet and Savory” Fruit-Based Salads That Just Work

I Put a Peach on My Pizza, and It Was a Revelation. Wait, I Mean Salad.

The idea of putting fruit in my savory salad used to seem strange to me. Then I tried a simple “Arugula Salad with Grilled Peaches,” some goat cheese, and a balsamic vinaigrette, and my mind was blown. The combination of the sweet, juicy fruit with the salty cheese and the peppery greens was an absolute flavor explosion. I learned that a little bit of a seasonal fruit—like some berries in the summer or some apple in the fall—can be the perfect, sweet counterpoint that brings a whole new level of complexity and deliciousness to a simple salad.

My Top 5 “Creamy” Salad Dressings That Aren’t Loaded with Calories

I Found My Creamy Fix in a World Beyond Mayonnaise.

I love a good, creamy salad dressing, but the store-bought, mayonnaise-based ones are a calorie bomb. I’ve discovered a world of delicious, creamy dressings that are so much healthier. My go-to is a “Greek Yogurt Ranch,” which is tangy and packed with protein. I also love a “Creamy Avocado” dressing, which is full of healthy fats. A “Lemon-Tahini” dressing is another fantastic, savory option. And for a real surprise, a “Blended White Bean” dressing is incredibly creamy and full of fiber. These dressings are a delicious and guilt-free way to get my creamy fix.

The “Deconstructed” Salad Bar for Picky Eaters

I Stopped Tossing the Salad and Started Winning the Dinner Battle.

My kids were convinced that they hated salads. The reality was, they just hated all the ingredients being mixed together. The “deconstructed” salad bar was my solution. Instead of tossing a big salad, I would serve all the components in separate, small bowls: a bowl of lettuce, a bowl of chopped cucumbers, a bowl of cherry tomatoes, a bowl of grilled chicken, and a couple of different dressings. This gave my kids the power to build their own “salad” with the components they liked. The complaints stopped, and they actually started eating their vegetables.

How to Wash and Store Your Greens to Make Them Last for 2 Weeks

I Gave My Lettuce a “Spa Day,” and It Thanked Me with a Long, Crispy Life.

I was throwing away so much slimy, wilted lettuce, it felt like a crime. I learned the professional chef’s secret to making it last for weeks. As soon as I get my greens home, I give them a “spa day.” I’ll wash them in a big bowl of cold water, and then I’ll dry them completely in a salad spinner. The most important step is the storage. I’ll line a large, airtight container with a few paper towels, I’ll put the dry greens inside, and then I’ll place another paper towel on top before I seal the lid. This simple system has been a complete game-changer.

The “Global” Salad Tour: Thai, Mexican, and Mediterranean-Inspired Salads

I Traveled the World in a Salad Bowl.

A salad is a perfect, blank canvas for exploring the flavors of the world. I love to go on a “global salad tour” in my own kitchen. For a “Thai-Inspired” salad, I’ll use a base of shredded cabbage and top it with some grilled chicken, some mango, and a spicy peanut dressing. For a “Mexican” salad, I’ll have a base of a romaine with some black beans, corn, avocado, and a cilantro-lime vinaigrette. And for a classic “Mediterranean” salad, it’s all about the cucumbers, the tomatoes, the feta, and the olives. It’s a delicious and healthy way to travel.

My “Salad That Eats Like a Meal” Checklist

The Five Pillars of a Truly Satisfying Salad.

A salad is not a meal unless it checks all five of these boxes. This is my non-negotiable checklist. First, it needs a “Mighty Base” of a huge amount of greens. Second, it needs a “Protein Punch” of at least 20-30 grams of a protein. Third, it needs a “Fiber Fill-Up” from a variety of different, colorful vegetables. Fourth, it needs a “Fat for Fullness,” like some avocado or a handful of nuts. And finally, it needs a “Flavor Blast” from a delicious and satisfying dressing. If it has all five, it’s a salad that will truly satisfy you.

The Best Leafy Greens You’re Not Using (and How to Use Them)

I Broke Up with Romaine and Found a World of Flavor and Texture.

I was stuck in a boring rut of using the same old romaine and spinach for my salads. I decided to explore the world of “lesser-known” leafy greens, and it has been a delicious adventure. I discovered the wonderful, peppery bite of arugula, which is fantastic with a sweet, balsamic vinaigrette. I learned to love the sturdy, slightly bitter crunch of radicchio, which is amazing when it’s grilled or roasted. And I found that a simple, tender “butter lettuce” is a perfect, delicate base for a simple, herby dressing.

How to Make a “Shredded” Salad for Better Flavor Distribution

I Pulled Out My Food Processor and My Salads Were Never the Same.

I always wondered why the chopped salads at the fancy delis tasted so much better. The secret is the “shred.” I learned that by shredding or very finely chopping all my salad ingredients to a uniform size, every single bite has the perfect combination of all the flavors and the textures. I’ll often use the shredding disc on my food processor to make a big, beautiful batch of a shredded salad with cabbage, carrots, and kale. It’s a little bit of extra prep work, but the result is a salad that is so much more satisfying and delicious.

The “Salad for Breakfast” Recipes That Will Change Your Mornings

I Started My Day with a Bowl of Vibrant Energy.

The idea of a “salad for breakfast” used to sound so strange to me. Then I tried it, and it completely changed my mornings. A savory breakfast salad is a fantastic, low-carb, and incredibly energizing way to start the day. My go-to is a simple bed of arugula, topped with a couple of crispy, fried eggs, some sliced avocado, and a sprinkle of “everything bagel” seasoning. It’s packed with protein and healthy fats, and it provides a steady, sustained energy that a sugary bowl of cereal could never match.

My “Five-Minute” Salad Dressings You Can Make in a Jar

I Became a Gourmet Dressing Chef with a Flick of the Wrist.

I stopped buying expensive, store-bought salad dressings forever when I realized I could make a superior version at home in about two minutes. The “shake it in a jar” method is my secret. I’ll take a simple jam jar and I’ll add my ingredients. My favorite is a simple “Balsamic Vinaigrette,” which is just olive oil, balsamic vinegar, and a spoonful of Dijon mustard. I’ll screw on the lid and shake it vigorously for about 30 seconds. It’s a fresh, delicious, and incredibly cheap dressing that is so much better than anything you can buy.

The Best Way to Add “Umami” to Your Salads

I Found the Savory, “Meaty” Flavor That Was Missing.

My vegetarian salads were always missing a little “something,” a deep, savory, and satisfying flavor. The secret ingredient I was missing was “umami.” I learned a few key tricks to add this “fifth taste” to my salads. A sprinkle of a nutritional yeast has a wonderful, “cheesy” and savory flavor. A few, finely chopped sun-dried tomatoes can add a huge punch of a concentrated, savory depth. And a simple dressing made with a spoonful of a white miso paste is a fantastic and unexpected way to add a rich and satisfying umami flavor.

The “Salad on a Stick”: Fun Skewers for Parties

I Turned My Salad into a Fun, Hand-Held Appetizer.

A “salad on a stick” is a fun, whimsical, and incredibly easy way to serve a salad at a party. It’s a perfect, no-mess, hand-held appetizer. My favorite is a “Caprese Skewer,” with a cherry tomato, a small mozzarella ball, and a fresh basil leaf. A “Greek Salad” skewer with a piece of cucumber, a tomato, a feta cube, and an olive is another great option. And for a fun twist, a “Wedge Salad” skewer with a piece of iceberg lettuce, a cherry tomato, and a piece of bacon, with a blue cheese dip on the side, is always a huge hit.

How to Make a “Wedge Salad” That’s Better Than a Restaurant’s

The Secret is in the Homemade Dressing and the Crispy Toppings.

A classic wedge salad is a steakhouse icon, and making a truly great one at home is all about the details. The secret is to go all-out on the toppings. I’ll make a rich and tangy, homemade “Blue Cheese Dressing.” I’ll use a high-quality, thick-cut bacon and cook it until it’s perfectly crispy. And I’ll top it with a generous amount of some fresh, chopped chives. A simple wedge of a cold, crisp iceberg lettuce becomes the perfect, crunchy vehicle for these incredibly delicious and satisfying toppings.

The Ultimate Guide to Pairing Proteins with Your Greens

I Learned to Match the “Weight” of My Salad with the “Weight” of My Meat.

The art of pairing a protein with a salad is all about balance. I learned a simple rule of thumb: you should match the “weight” and the intensity of your greens with the “weight” of your protein. A delicate, tender green, like a butter lettuce, is perfect for a light protein, like a simple poached shrimp or a flaky piece of fish. A sturdy, bold, and slightly bitter green, like a kale or an arugula, can stand up to and is a perfect match for a rich, flavorful, and heavy protein, like a grilled steak.

My “Detox” Salad That Doesn’t Taste Like Punishment

I Ate a Bowl of “Glow,” and My Body Thanked Me for It.

After a period of indulgence, I love to have a “detox” salad that is packed with cleansing and anti-inflammatory ingredients, but still tastes amazing. My “Glow Bowl” is a vibrant mix of a ton of dark, leafy greens, a shredded beet for liver support, a handful of cilantro for its detoxifying properties, and a simple, lemon-based vinaigrette. It’s a beautiful, delicious, and incredibly nutrient-dense salad that leaves me feeling light, energized, and completely reset.

The Best Way to Grill Vegetables for Your Salad

The “Charred and Smoky” Flavor That Transforms a Simple Green.

A grilled vegetable can completely transform a simple salad, adding a wonderful, smoky flavor and a tender texture. The secret to a perfectly grilled vegetable is to cut it into large enough pieces so that it doesn’t fall through the grates. I love to grill a big, halved head of a radicchio, which gets wonderfully sweet and tender. I’ll also grill some thick slices of a zucchini and some bell pepper halves. A simple, charred, and smoky grilled vegetable is the perfect, hearty, and flavorful addition to any summer salad.

How to Make a Perfect, Classic Caesar Salad from Scratch

The “Egg Yolk and Anchovy” Emulsion is the Soul of the Salad.

A real, classic Caesar salad, made from scratch, is a thing of beauty, and it bears almost no resemblance to the gloopy, bottled stuff. The soul of the salad is the dressing, which is a creamy, savory, and tangy emulsion that is made with a raw egg yolk, some olive oil, a lot of garlic, and the secret ingredient: a few, mashed anchovy fillets. The anchovies don’t taste “fishy”; they just melt into the dressing and provide an incredible, deep, “umami” flavor. Served with some homemade, garlicky croutons, it is a true salad masterpiece.

The “No-Lettuce” Salads for When You’re Tired of Greens

I Discovered a World of Crunchy, Vibrant, and Leaf-Free Salads.

Sometimes, you’re just not in the mood for a big pile of leafy greens. I discovered a whole world of delicious, crunchy, and vibrant “no-lettuce” salads. A simple “Cucumber and Tomato” salad is a classic for a reason. A “Shredded Carrot and Raisin” salad is a sweet and savory treat. And my favorite is a “Broccoli Slaw,” made with a bag of the pre-shredded slaw mix and a simple, tangy vinaigrette instead of a heavy, mayonnaise-based dressing. These salads are a fantastic and refreshing change of pace.

My Favorite “Budget-Friendly” Salads That Are Still Filling

I Built a Feast of a Salad on a Foundation of Frugal Staples.

A big, filling salad doesn’t have to be expensive. My favorite “budget-friendly” salads are built on a foundation of cheap, healthy, and incredibly filling ingredients. A “Three-Bean Salad” with a simple vinaigrette is packed with protein and fiber. A “Lentil and Roasted Vegetable” salad is another hearty and affordable option. And for a simple protein boost, a hard-boiled egg or a can of chickpeas is a fantastic and frugal addition to any simple green salad. These meals prove that you can eat a huge, satisfying, and healthy salad on a very small budget.

The Art of the “Herb Salad”: Using Herbs as a Base

I Made a Salad That Was More Flavor Than Leaf.

I used to think of herbs as just a small, finishing garnish. Then I discovered the “herb salad,” and it completely changed my perspective. An herb salad uses a huge amount of fresh, tender herbs—like a whole bunch of parsley, a bunch of cilantro, and a bunch of mint—as the actual base of the salad, instead of lettuce. I’ll toss them with a very simple lemon vinaigrette and maybe a few, thinly sliced onions. The result is an incredibly vibrant, fresh, and intensely flavorful salad that is a true celebration of the power of herbs.

How to Make a Perfect Vinaigrette Ratio Every Time

The “3-to-1” Rule is Your Golden Ticket to a Perfect Dressing.

I used to just guess at the proportions for my vinaigrette, and the results were always a little bit off. I finally learned the classic, foolproof, “3-to-1” ratio, and my dressings have been perfect ever since. The rule is simple: three parts oil to one part acid. So, for every three tablespoons of a good olive oil, I’ll use one tablespoon of a vinegar or a lemon juice. This simple, golden ratio is the perfect, balanced foundation for almost any vinaigrette you can imagine.

The “Noodle Salad” Recipes That Are Perfect Hot or Cold

The Slurpable, Satisfying Salad That’s a Meal in a Bowl.

A noodle salad is the perfect, hearty, and satisfying meal, and it’s delicious served either warm or cold. My favorite is a “Sesame Noodle Salad.” I’ll cook some soba or spaghetti noodles and toss them with a simple sauce of a soy sauce, a sesame oil, and a little rice vinegar, and a ton of a crunchy, shredded vegetable. Another great option is a “Vietnamese-style” noodle salad with some vermicelli noodles, some grilled shrimp, and a fresh, tangy, lime-based dressing. They are a perfect, portable lunch or a light and easy dinner.

My “Holiday” Salads That Will Steal the Show

I Brought the Salad That Everyone Actually Wanted to Eat.

A holiday dinner table is often a sea of rich, heavy, and brown-colored foods. A vibrant, beautiful, and delicious salad can be a welcome and refreshing star of the show. My go-to holiday salad is a “Winter Jewel” salad. It’s a bed of a mixed green, topped with some beautiful, jewel-toned pomegranate seeds, some bright orange persimmon slices, some toasted pecans, and a little bit of a crumbled goat cheese. It’s a stunningly beautiful, festive, and incredibly delicious salad that always gets rave reviews.

The Best Tools for Making Better Salads (Salad Spinners, Choppers)

I Invested in Two Simple Tools, and My Salads Were Transformed.

I used to think that a good salad was just about the ingredients. I learned that the right tools can make a massive difference. The two tools that have completely transformed my salad game are a good salad spinner and a salad chopper. The salad spinner gets my greens perfectly dry, which is the key to a non-soggy salad. And the salad chopper—which is a simple bowl and a mezzaluna knife—allows me to create a perfectly chopped, restaurant-style salad where every single bite has a little bit of everything. These two, simple tools are a worthy investment for any serious salad-lover.

How to Balance Flavors in Your Salad: The Salty, Sweet, Sour, Bitter Rule

I Started Thinking Like a Chef, and My Salads Became a Symphony.

A truly great salad is a symphony of balanced flavors. I learned to think like a chef and to make sure that every salad I build has a little bit of the four key flavor elements. I’ll have a “salty” component, like a feta cheese or some olives. I’ll have a “sweet” component, like a little bit of a fresh fruit or a candied nut. I’ll have a “sour” or an acidic component from my vinaigrette. And I’ll often have a “bitter” component from a green, like a radicchio or an arugula. When all four of these elements are in balance, the result is a truly extraordinary salad.

My “Pantry Staple” Salad for When the Fridge is Bare

I Built a Delicious Salad from a Can and a Jar.

That moment when you open the fridge and the crisper drawer is empty used to mean a sad dinner. Now, I have a go-to “pantry staple” salad that I can always make. It’s a simple, hearty, and surprisingly delicious salad made from a can of chickpeas, a can of a good quality, oil-packed tuna, and a jar of a roasted red pepper. I’ll toss it all together with a simple vinaigrette made from the olive oil from the tuna can and a little bit of a red wine vinegar. It’s a fantastic, “in case of emergency, break glass” meal.

The Best “Roasted Vegetable” Salads

The Salad That Tastes Like a Cozy, Comforting, and Caramelized Dream.

A roasted vegetable salad is the perfect, hearty, and satisfying salad for a cooler day. The secret is the deep, sweet, and caramelized flavor that you can only get from roasting. I love to roast a big batch of a root vegetable, like a sweet potato or a butternut squash, and then toss it with a sturdy green, like a kale, a handful of a toasted nut, and a simple, maple-dijon vinaigrette. The combination of the warm, sweet vegetables and the fresh, hearty greens is pure, comforting perfection.

How to Make a “Taco Salad” That’s Actually Healthy

I Ditched the Fried Tortilla Bowl and the Gloopy Dressing.

A traditional taco salad can be one of the unhealthiest salads on the planet. I created a version that is just as satisfying but is actually healthy. I ditch the giant, fried tortilla bowl and I use a base of a crispy, chopped romaine lettuce. I’ll top it with some lean, seasoned ground turkey instead of a greasy beef. And for the dressing, instead of a heavy, sour cream-based one, I’ll use a simple salsa or a dollop of a plain Greek yogurt. It has all the classic, delicious taco flavors, without the nutritional nightmare.

My “I Hate Salads” Challenge: 5 Recipes to Convert a Skeptic

I Accepted the Challenge, and I Won.

My partner was a sworn, card-carrying member of the “I Hate Salads” club. I made it my mission to convert him. I created a five-day challenge of salads that were designed to break down his defenses. We had a hearty “Steak and Potato” salad, a delicious “Buffalo Chicken” salad, a classic “Caesar” salad with a homemade dressing, a fun “Taco” salad, and a beautiful “Caprese” salad. By the end of the week, he was not just tolerating salads; he was actually requesting them. It was a delicious and definitive victory.

The Best Cheeses for Salads and How to Use Them

A Salty, Creamy, or Tangy Punch of a Flavor.

A little bit of a good cheese can completely transform a simple salad. I’ve learned to use different cheeses for their unique properties. A salty, crumbly feta is the perfect, classic choice for a Greek or a Mediterranean salad. A soft, tangy goat cheese is fantastic when it’s warmed and served over a bed of a mixed green. A sharp, salty, and shaved parmesan is the non-negotiable star of a good Caesar salad. And a creamy, fresh mozzarella is the perfect, milky counterpoint to a sweet, summer tomato in a Caprese salad.

How to Make Your Own “Salad Spice” Blend

The “Magic Dust” That Makes My Greens Taste Amazing.

I created a simple, “salad spice” blend that I keep in a shaker on my counter, and it’s my secret weapon for a fast and flavorful salad. It’s a simple mixture of a few key, dried herbs and spices. It has some garlic powder, some onion powder, some dried dill, a little bit of a dried parsley, and a good amount of a black pepper. A simple sprinkle of this “magic dust” over a bowl of greens with a little bit of an olive oil and a lemon juice is all it takes to create a delicious and perfectly seasoned salad in seconds.

The “Broccoli/Cauliflower” Salad Makeovers (No Gloopy Mayo!)

I Rescued a Classic from a Sea of Mayonnaise.

I love a good, crunchy broccoli or a cauliflower salad, but the traditional, heavy, mayonnaise-and-sugar-laden dressings were just too much for me. I gave these classic salads a modern, healthy makeover. The secret is to swap out the heavy mayo for a light, tangy, and creamy dressing made with a base of a Greek yogurt. It has the same creamy texture, but it’s packed with a protein and has a wonderful, bright flavor. It’s a simple swap that turns a heavy, old-fashioned salad into a fresh, vibrant, and delicious modern classic.

My Favorite “Seafood” Salads (Shrimp, Salmon, Tuna)

I Found a World of Light, Fresh, and Protein-Packed Meals.

A simple, seafood salad is the perfect, light, and protein-packed meal, especially on a warm day. My go-to is a classic “Tuna Salad,” but I make it with a Greek yogurt instead of a mayo. I also love a simple “Shrimp and Avocado” salad with a lime-based vinaigrette. And for a truly elegant and satisfying meal, a beautiful, grilled salmon filet, flaked over a bed of a mixed green, is one of my all-time favorite meals. These simple, fresh salads are a delicious and healthy taste of the ocean.

The “Meal Prep” Salad Bar You Can Set Up on Sunday

I Built a “Subway” in My Own Fridge.

I love the convenience of a build-your-own salad bar, so I decided to create one in my own fridge. On Sunday, I’ll do a “salad bar” prep session. I’ll wash and I’ll chop a huge amount of a different vegetable and I’ll store them in a separate, clear container. I’ll have a container of a chopped cucumber, a container of a cherry tomato, a container of a shredded carrot, etc. I’ll also prep a protein. During the week, my lunch is a fun and easy trip to my own, personal “Subway,” where I can build a perfect, custom salad in about two minutes.

How to Make a Perfect Potato Salad That Isn’t Swimming in Dressing

The “Still-Warm” Trick for a More Flavorful, Less Gloopy Salad.

A traditional potato salad can often be a heavy, gloopy, and mayonnaise-laden affair. The secret to a more flavorful and less-dressed potato salad is to toss the potatoes with the vinaigrette while they are still warm. The warm, starchy potatoes will absorb the dressing much more effectively. I’ll make a light, tangy vinaigrette with a little bit of a Dijon mustard. I’ll toss the warm, boiled potatoes with this vinaigrette and a ton of a fresh herb, like a dill or a parsley. The result is a bright, fresh, and incredibly flavorful potato salad.

The Best “Fruit-Forward” Vinaigrettes

I Blended My Way to a Sweet, Tangy, and Vibrant Dressing.

A fruit-forward vinaigrette is a fantastic way to add a bright, sweet, and tangy flavor to a simple salad. My favorite way to make one is to use a blender. I’ll take a handful of a fresh or a frozen fruit, like a raspberry or a mango, and I’ll blend it with a little bit of a white wine vinegar, a touch of a honey, and a good olive oil. The blender emulsifies everything beautifully and creates a vibrant, colorful, and incredibly delicious dressing that is perfect for a simple, summer green salad.

My “Date Night” Salad That’s Elegant and Impressive

The “Warm Goat Cheese” Salad That Stole His Heart.

For a date night, I want a salad that is elegant, a little bit decadent, and feels special. My go-to is a “Warm Goat Cheese” salad. It’s so much easier than it sounds. I’ll take a small medallion of a goat cheese, I’ll press it into some breadcrumbs, and I’ll pan-fry it in a little bit of a butter until it’s golden and crispy on the outside and warm and melty on the inside. I’ll serve it over a simple bed of an arugula with some candied pecans and a balsamic vinaigrette. It’s an incredibly impressive and romantic start to a meal.

The Best Way to Use Leftover Cooked Grains in a Salad

Last Night’s Side Dish is Today’s Hearty Lunch.

Leftover cooked grains, like a quinoa, a farro, or a rice, are a fantastic and frugal base for a hearty and satisfying lunch salad. I’ll take my leftover grains and I’ll use them as the foundation for a “grain salad.” I’ll add a ton of a chopped, crunchy vegetable, a simple protein like a can of chickpeas, and a bright, flavorful vinaigrette. It’s a perfect, portable, and incredibly filling lunch that is a brilliant and delicious way to use up my leftovers and to prevent a food waste.

How to Make a Perfect Pasta Salad That Gets Better Overnight

The “Reserved Pasta Water” is the Secret to a Non-Dry Salad.

A pasta salad is a perfect, make-ahead dish, but it often gets dry and bland in the fridge overnight. The secret to a perfect, creamy, and flavorful pasta salad is to use a little bit of the starchy, reserved pasta water in your dressing. After I cook my pasta, I’ll save a cup of the cooking water. I’ll whisk a little bit of this starchy water into my vinaigrette. It helps the dressing to emulsify and to cling to the pasta, and it keeps the salad wonderfully moist and flavorful, even on day two.

The “Secret to Satisfaction”: Adding Healthy Fats to Your Salad

I Added an Avocado and I Was Full for Hours.

I used to eat huge, low-fat salads, and I would be starving an hour later. I was missing the crucial element of satisfaction: a healthy fat. I started to make sure that every single salad I ate had a good source of a healthy fat. This could be a quarter of an avocado, a handful of a toasted nut or a seed, or a generous drizzle of a high-quality, extra virgin olive oil in my dressing. The healthy fat was the key to making my salad truly satisfying and to keeping me full and energized for hours.

My “Salad Bento Box” Ideas for Work Lunches

I Turned My Lunch into a Fun and Satisfying “Un-Salad.”

A pre-tossed salad can be a sad and soggy desk lunch. The “bento box” is a brilliant solution. It allows me to pack all the components of a great salad separately, so they stay fresh and crisp until I’m ready to eat. I’ll have a compartment for my leafy greens, a compartment for my chopped vegetables, a compartment for my protein, and a small, separate container for my dressing. It’s like a fun, deconstructed “un-salad” that is a million times more appealing and delicious than its pre-tossed cousin.

The Best Way to Use Leftover Rotisserie Chicken

The “Cobb Salad” That’s a Weeknight Masterpiece.

A leftover rotisserie chicken is a weeknight cooking superstar, and it is the perfect, easy protein for a hearty and satisfying salad. My favorite way to use it is to make a classic “Cobb Salad.” I’ll take a big bed of a crispy romaine lettuce and I’ll arrange a beautiful, neat row of all the classic toppings: my shredded, leftover chicken, some crispy bacon, a hard-boiled egg, some avocado, some tomato, and some crumbled blue cheese. It’s a beautiful, delicious, and incredibly easy way to turn a simple leftover into a gourmet meal.

How to Make a “Shaved” Vegetable Salad with a Peeler

I Turned a Humble Carrot into a Beautiful, Delicate Ribbon.

A “shaved” vegetable salad is an incredibly elegant, beautiful, and surprisingly easy salad to make. The secret weapon is a simple, Y-shaped vegetable peeler. I’ll take a long, sturdy vegetable, like a carrot, an asparagus, or a zucchini, and I’ll just run the peeler down the length of it, creating a pile of beautiful, delicate, paper-thin ribbons. I’ll toss these ribbons with a very simple, light vinaigrette. The result is a salad with a wonderfully delicate and interesting texture that looks like it came from a fancy restaurant.

The “Winter” Salad with Roasted Roots and Hearty Greens

A Warm, Cozy, and Comforting Bowl of a Seasonal Goodness.

In the dead of winter, I crave a salad that is warm, cozy, and substantial. My go-to “winter” salad is a celebration of the season. I’ll start with a base of a sturdy, winter green, like a kale or a radicchio. The star of the show is a generous portion of a sweet, caramelized, roasted root vegetable, like a butternut squash or a sweet potato. I’ll add a handful of a toasted pecan for a crunch, and a little bit of a crumbled goat cheese for a tangy creaminess. It’s a warm, comforting, and deeply nourishing salad.

My “Why I Eat a Salad Every Single Day” Manifesto

It’s Not a Diet; It’s My Daily Dose of a Vibrant Energy.

I eat a big, beautiful salad every single day, but not for the reasons you might think. It’s not a diet. It’s not a punishment. It’s my non-negotiable, daily dose of a vibrant energy. It’s a simple, delicious, and incredibly efficient way to flood my body with a huge amount of the fiber, the vitamins, and the antioxidants that it needs to thrive. It’s a daily act of self-care that leaves me feeling light, energized, and incredibly good in my own skin. It’s not something I have to do; it’s something I get to do.

The Best “Bean and Legume” Salads for a Protein Punch

I Found My Protein in a Humble, Delicious, and Frugal Can.

A bean or a legume salad is a fantastic, frugal, and incredibly healthy way to get a huge dose of a plant-based protein. My go-to is a classic, “Three-Bean Salad,” but I make it with a light, tangy vinaigrette instead of a heavy, sweet dressing. I also love a hearty, “Lentil and Vegetable” salad, which is packed with an earthy flavor and a ton of a fiber. These simple, pantry-staple salads are a perfect, make-ahead lunch that is both satisfying and incredibly good for you.

How to Make a Perfect Greek Salad

I Learned That the Secret is No Lettuce.

I thought I knew how to make a Greek salad. I was so wrong. I learned that a true, authentic, Greek “village” salad, or a “Horiatiki,” has no lettuce at all. It’s a simple, rustic, and incredibly delicious celebration of the perfect, summer vegetable. It’s just a chunky chop of a ripe tomato, a cucumber, a red onion, and a green bell pepper. It’s topped with a big, thick slab of a feta cheese, a handful of a Kalamata olive, and a generous drizzle of a good olive oil and a sprinkle of an oregano. It is simple, rustic perfection.

The “Taste the Rainbow” Salad for Maximum Nutrients

I Turned My Salad Bowl into a Beautiful, Edible Pharmacy.

I learned that the different colors in a fruit and a vegetable correspond to a different type of a beneficial phytonutrient and an antioxidant. I started to play a simple game with my salads called “Taste the Rainbow.” I made it my mission to get as many different, natural colors into my salad bowl as possible. The deep green of a spinach, the bright red of a bell pepper, the vibrant orange of a shredded carrot, the deep purple of a red cabbage. My salad bowl became a beautiful, edible pharmacy, and I was getting a diverse army of a health-promoting compound.

My “Company-Worthy” Salad Presentation Tricks

I Turned a Simple Salad into a Work of Art.

A simple salad can be an absolutely stunning centerpiece of a meal with a few, simple presentation tricks. I learned to use a big, beautiful, wide, and shallow bowl, which allows all the beautiful ingredients to be seen. I’ll always build my salad in layers, starting with the greens and then artfully arranging the other ingredients on top. And for the final, “professional” touch, I’ll always save a few of the prettiest ingredients—like a few, toasted nuts or a sprinkle of a fresh herb—to add right at the very end as a beautiful garnish.

The Best “Spicy” Salads for People Who Like a Kick

I Found a Fresh, Crunchy, and Fiery Way to Eat My Greens.

I love a spicy food, and I was thrilled to discover a world of delicious and fiery salads. My favorite is a “Spicy Thai” salad, with a base of a shredded cabbage, a ton of a fresh herb, like a cilantro and a mint, and a spicy, lime-and-chili-based dressing. Another great option is a “Buffalo Chicken” salad, where I’ll take my leftover, shredded chicken and I’ll toss it in a buffalo sauce and serve it over a bed of a crispy romaine with a blue cheese dressing. It’s a fun and delicious way to get my spicy fix.

How to Turn Your Favorite Soup into a Salad

I Took the Flavors I Loved and Gave Them a Crunchy, New Home.

This is a fun, creative, and delicious way to get out of a salad rut. I’ll take the flavor profile of my favorite soup and I’ll “deconstruct” it into a salad. For a “French Onion Soup” salad, I’ll have a base of a hearty green, and I’ll top it with a ton of a sweet, caramelized onion, some Gruyere cheese, and a crouton. For a “Tomato Soup” salad, I’ll have a base of a mixed green, a ton of a fresh tomato, and a simple, “grilled cheese” crouton. It’s a fun, whimsical, and surprisingly delicious way to enjoy your favorite flavors.

The “Summer” Salad with Berries, Corn, and Light Vinaigrettes

The Taste of a Perfect, Sunny Day in a Bowl.

A summer salad is a celebration of the season’s bounty. My perfect summer salad is a symphony of sweet and savory flavors. I’ll start with a base of a tender, butter lettuce. I’ll add the sweet pop of some fresh, summer corn and some juicy, ripe berries. For a savory, creamy counterpoint, a little bit of a crumbled goat cheese is perfect. And the dressing is always a very light and bright, lemon-based vinaigrette. It’s the taste of a perfect, warm, and sunny summer afternoon, in a single, glorious bowl.

My Favorite “Creamy” Avocado-Based Dressings

The “Healthy Fat” That Became the Silky, Dreamy Base of My Favorite Dressings.

An avocado is the secret to the most incredible, creamy, and healthy salad dressing. My go-to is a simple “Avocado Green Goddess.” I’ll blend a ripe avocado with a ton of a fresh herb, like a parsley and a chive, a little bit of a lemon juice, and a splash of a water to thin it out. It’s a vibrant, green, and incredibly flavorful dressing. I also love a simple “Avocado Ranch,” where I’ll blend the avocado with a little bit of a Greek yogurt and some ranch seasonings. It’s a delicious and guilt-free way to get a creamy fix.

The Best Way to Use a Mandoline for Perfect Salad Veggies

I Got a Restaurant-Worthy, Paper-Thin Slice, Every Single Time.

I always wondered how the restaurants got their vegetables so perfectly and uniformly thin for their salads. The secret is a simple and inexpensive tool: a mandoline slicer. A mandoline allows you to create a beautiful, paper-thin slice of a vegetable, like a cucumber, a radish, or an onion, with almost no effort. It’s also fantastic for creating a perfect, uniform “julienne” for a carrot or a zucchini. It’s a tool that requires a lot of respect and a safety guard, but it is the secret to a truly professional-looking salad.

How to Make a “Waldorf” Salad That’s Modern and Fresh

I Rescued a Classic from a Gloopy, Mayonnaise-Laden Fate.

A classic Waldorf salad can be a heavy, sweet, and mayonnaise-laden affair. I gave this old-school classic a modern and fresh makeover. The secret is the dressing. Instead of the heavy mayo, I’ll use a light, tangy, and creamy dressing made with a base of a Greek yogurt. I’ll still use the classic combination of an apple, a celery, and a walnut, but I’ll often add some juicy grapes for a pop of a sweetness and a beautiful color. It’s a much lighter, brighter, and more delicious version of the classic.

The Best “Layered” Salads for a Potluck

The Beautiful, Portable, and “Sog-Proof” Salad That’s a Party Hero.

A layered salad is the perfect, make-ahead dish to bring to a potluck. It’s beautiful, it’s portable, and the layering technique keeps it from getting soggy. The secret is to put your sturdiest and wettest ingredients at the very bottom of a clear, glass trifle bowl. I’ll have a layer of a chopped vegetable, then a layer of a bean, then a layer of a cheese. The delicate, leafy greens always go on the very top. It’s a beautiful, edible centerpiece that you can just toss right before you serve it.

My “Salad for a Crowd” Recipes

I Fed a Party of 20 with One, Big, Beautiful Bowl.

Making a salad for a large crowd requires a smart strategy. The key is to choose a recipe that is sturdy, that can be made ahead of time, and that is relatively budget-friendly. My go-to is a massive “Italian Chopped Salad.” It has a sturdy base of a romaine and a radicchio, and it’s filled with a hearty and affordable ingredient, like a chickpea and a salami. I’ll make a big batch of the vinaigrette on the side. It’s a huge, flavorful, and crowd-pleasing salad that can be assembled a few hours ahead of time without getting soggy.

The Best Way to Toast Nuts and Seeds for Your Salad

I Woke Up Their Flavor with a Little Bit of a Heat.

A toasted nut or a seed is a fantastic, crunchy addition to a salad, and the toasting process completely transforms their flavor. I used to just throw them in raw. The secret to a perfect, even toast is to do it in a dry skillet over a medium heat. I’ll toss them frequently until they are fragrant and a light, golden brown. You can also do it on a sheet pan in the oven. This simple, two-minute step awakens all their natural oils and makes them so much more nutty, aromatic, and delicious.

How to Make a Perfect Coleslaw That Isn’t Boring

I Ditched the Gloopy Dressing and the Sad, Shredded Cabbage.

A good coleslaw can be a thing of beauty. A bad one is a sad, watery, and mayonnaise-laden mess. The secret to a perfect coleslaw is twofold. First, I’ll often use a mix of a green and a purple cabbage for a beautiful color. The second, and most important, is the dressing. I’ll make a light, tangy, and slightly creamy dressing with a base of a Greek yogurt, a little bit of an apple cider vinegar, and a touch of a honey. It’s a fresh, vibrant, and incredibly delicious coleslaw that is anything but boring.

The “Brunch” Salad That Pairs Perfectly with Eggs

The Light, Acidic Counterpoint to a Rich and Savory Meal.

A simple, beautiful salad is the perfect, elegant counterpoint to a rich and savory brunch dish, like a quiche or a frittata. The perfect “brunch” salad is very light, very simple, and has a bright, acidic dressing. My go-to is a simple bed of a tender, mixed green, like an arugula or a frisée. The dressing is a very simple, lemon-based vinaigrette. The bright, acidic flavor of the dressing is the perfect way to cut through the richness of the eggs and the cheese, and it makes the whole meal feel so much more balanced and sophisticated.

My “I’m Too Lazy to Chop” Salad Hacks

I Built a Delicious Salad with a Can Opener and a Pair of Scissors.

There are some days when the simple act of chopping a vegetable feels like too much work. I have a few “lazy” salad hacks for these moments. I’ll use a can opener to get my protein from a can of a chickpea or a tuna. I’ll often use a bag of a pre-shredded coleslaw mix or a broccoli slaw as my “green” base. And my favorite trick is to use a pair of a kitchen shear to quickly and easily “chop” up a soft green, like a spinach, or a fresh herb directly into my bowl.

The Best “Edible Flower” Salads

I Made a Salad That Was Almost Too Pretty to Eat.

An edible flower is one of the easiest and most beautiful ways to elevate a simple salad into a work of art. I love to go to the farmer’s market and to pick up a small punnet of a mixed, edible flower. I’ll take a simple, green salad and I’ll just scatter a few of the colorful petals—the vibrant orange of a nasturtium, the deep blue of a borage—over the top. It’s a simple, whimsical, and incredibly beautiful touch that makes any simple meal feel like a special occasion.

How to Make a “Pickled” Element to Brighten Any Salad

I Found the Tangy, Zesty, and “Wow” Factor I Was Missing.

My salads were good, but they were often missing a certain “wow” factor, a bright, zesty, and interesting element. The secret I discovered was a “pickled” element. A simple, “quick-pickled” red onion is my go-to. I’ll just slice an onion very thin and let it sit in a little bit of a vinegar for about 15 minutes. The result is a bright, pink, and tangy onion that adds an incredible pop of a flavor and a beautiful color to any salad. It’s the simple, secret ingredient that takes my salads from “good” to “great.”

My “Salad Lab”: How to Experiment with New Flavor Combinations

I Became a Mad Scientist of the Salad Bowl.

I was getting a little bored with my usual salad combinations. I decided to turn my kitchen into a “salad lab” and to start experimenting with new and unexpected flavor combinations. I started to think about the principles of a flavor pairing. I would try a combination of a sweet and a salty, like a watermelon and a feta. I would try a combination of a bitter and a sweet, like a radicchio and a pear. By approaching my salads with a sense of a playful, scientific curiosity, I discovered a whole new world of delicious and exciting possibilities.

The Best “Low-Carb” Salad Recipes That Are Still Satisfying

I Built a Big, Beautiful, and Filling Salad, Without the Carbs.

A low-carb diet doesn’t have to mean a sad, boring salad. The key to a truly satisfying, low-carb salad is to double down on the protein and the healthy fats. My go-to, low-carb salad is a “Cobb Salad,” which is packed with a chicken, a bacon, an egg, and an avocado. Another great option is a “Steak Salad” with a creamy, blue cheese dressing. These salads are so hearty, so flavorful, and so packed with a satisfying ingredient, you don’t even miss the croutons.

How to Make a “Forbidden” Rice Salad

The “Nutty, Chewy, and Dramatically Black” Salad That’s a Showstopper.

“Forbidden” rice is a type of a black rice that has a wonderful, nutty flavor and a satisfyingly chewy texture. It’s the perfect, dramatic base for a showstopping grain salad. I’ll cook the rice, and then I’ll toss it with some bright, vibrant, and colorful ingredients that will pop against the black background. A mix of a chopped mango, a red bell pepper, and a lot of a fresh cilantro is a fantastic combination. It’s a stunningly beautiful, delicious, and incredibly unique salad that is always a huge conversation starter.

My “Salad That Tastes Like Pizza” Recipe

I Got All the Flavors I Craved, in a Fresh and Healthy Bowl.

I was craving the savory, cheesy, and delicious flavors of a pizza, but I wanted a lighter, healthier meal. I created the “Pizza Salad,” and it’s a new family favorite. I’ll start with a base of a chopped romaine lettuce. I’ll add all my favorite pizza toppings: some mini pepperonis, some olives, some chopped bell peppers, and a handful of a mozzarella cheese. For the “dressing,” I’ll use a simple, Italian vinaigrette. And for the “crouton,” I’ll often toast a piece of a garlic bread and cut it into cubes. It’s all the best parts of a pizza, in a fresh and delicious salad form.

The Best Way to Use Leftover Roasted Meats

Last Night’s Roast is Today’s Gourmet Salad Topper.

A leftover roasted meat, like a chicken, a steak, or a pork, is a fantastic and flavorful “shortcut” to a hearty and satisfying salad. I’ll take my leftover, cold meat and I’ll slice it very thin. It’s the perfect, easy protein to turn a simple, green salad into a full and complete meal. A leftover steak is fantastic on a salad with a blue cheese dressing. A leftover pork is great with a sweet, apple-cider vinaigrette. It’s a brilliant and delicious way to give your leftovers a new and exciting life.

How to Make a Perfect Cucumber Salad

The “Salt and Drain” is the Secret to a Non-Watery, Crunchy Dream.

A cucumber salad can often be a watery, bland, and disappointing affair. The secret to a perfect, crunchy, and flavorful cucumber salad is a simple, two-part process. The first, and most important, step is to “salt and drain” your cucumbers. I’ll slice my cucumbers and then I’ll toss them with a generous amount of a salt and let them sit in a colander for about 30 minutes. This will draw out all the excess water. I’ll then toss the drained, crunchy cucumbers with a simple dressing of a sour cream or a yogurt and a lot of a fresh dill.

The “Go-To” Salad I Make When I Have No Motivation

The “Bag and a Bird” is My Savior.

On the nights when I have absolutely zero motivation to cook, my go-to “emergency” salad is what I call the “Bag and a Bird.” I’ll take a bag of a pre-washed, mixed green salad. And I’ll take a pre-cooked, rotisserie chicken from the grocery store. I’ll shred some of the chicken meat and I’ll put it on top of the greens. I’ll use a simple, store-bought vinaigrette. It’s not a gourmet meal, but it’s a healthy, balanced, and incredibly easy dinner that has saved me from the temptation of a takeout on more nights than I can count.

My “What’s in Season” Salad Guide for Every Month

I Let the Calendar Write My Menu.

Eating with the seasons is the key to a more delicious, more affordable, and more nutritious diet. I created a simple, “what’s in season” salad guide for myself. In the spring, my salads are full of a tender green, an asparagus, and a pea. In the summer, it’s all about a tomato, a corn, and a berry. In the fall, my salads are hearty and warm, with a roasted squash and an apple. And in the winter, I’ll use a sturdy, bitter green, like a radicchio, and a bright, citrusy vinaigrette. It’s a beautiful and delicious way to eat in rhythm with the earth.

How to Make a Perfect Caprese Salad (and Its Variations)

The “Holy Trinity” of an Italian Summer.

A classic Caprese salad is a testament to the magic of a simple, perfect ingredient. It’s the “holy trinity” of an Italian summer: a ripe, juicy, sun-ripened tomato, a creamy, fresh mozzarella, and a fresh, aromatic basil. The key is to use the absolute best quality of an ingredient you can find. I’ll often add a simple drizzle of a high-quality, extra virgin olive oil and a sprinkle of a flaky sea salt. For a fun variation, I’ll sometimes use a sweet, summer peach instead of the tomato, which is a wonderful, sweet and savory combination.

The Best “Vegan” Salads That Non-Vegans Will Love

I Built a Salad So Hearty and Delicious, No One Missed the Meat.

I love to create a vegan salad that is so hearty, so flavorful, and so satisfying that even the most devoted carnivore will love it. My secret weapon is a “Buffalo Cauliflower” salad. I’ll roast some cauliflower florets in my air fryer until they are crispy, and then I’ll toss them in a spicy buffalo sauce. I’ll serve them over a bed of a crispy romaine with a creamy, vegan ranch dressing. It’s a “meaty,” satisfying, and incredibly delicious salad that is a huge crowd-pleaser with everyone.

My “Salad Swap” – Replacing Croutons with Something Better

I Found a World of a Crunchy, Salty, and More Interesting Alternative.

I was getting a little bored with the standard, bread-based crouton. I started to experiment with a “salad swap,” replacing the crouton with a more interesting and often healthier alternative. My favorite swap is a handful of a crispy, roasted chickpea, which adds a great, salty crunch and a boost of a protein. I also love to use a toasted nut, like an almond or a pecan, or a crunchy seed, like a pumpkin or a sunflower seed. These simple swaps add so much more flavor, texture, and nutrition to my salads.

How to Make a “Buffalo Chicken” Salad

The “Spicy, Cool, and Crunchy” Salad That Eats Like a Bar Snack.

A Buffalo chicken salad is the perfect way to get all the delicious, addictive flavors of a chicken wing in a much healthier form. I’ll take my leftover, shredded chicken (a rotisserie chicken is perfect for this) and I’ll toss it in my favorite, spicy buffalo sauce. I’ll serve it over a big bed of a cold, crunchy, chopped romaine lettuce. The key is the cooling, creamy counterpoint of a homemade, blue cheese or a ranch dressing. It’s a spicy, cool, and incredibly satisfying salad that is a true crowd-pleaser.

The Best “Grocery Store” Salad Kits and How to Elevate Them

I Used the “Kit” as a Base, Not the Final Product.

A grocery store salad kit can be a fantastic, convenient shortcut, but it can also be a little bit sad and unsatisfying on its own. I’ve learned to use the kit as a “base,” and then I’ll elevate it with a few, simple additions. I’ll always add a good source of a protein, like a can of a chickpea or some leftover chicken, to make it a full meal. I’ll often add some extra, fresh vegetables to bulk it up. And I’ll sometimes ditch the included, often-gloopy dressing and I’ll use my own, simple, homemade vinaigrette.

My “Salad Confessions”: My Weirdest Successful Combinations

I Put Popcorn on My Salad, and It Was a Crunchy, Salty Revelation.

My “salad lab” experiments have led to a few, surprisingly delicious and weird combinations. My biggest “salad confession” is that I love to use a plain, salty popcorn as a “crouton.” It’s a light, crunchy, and wonderfully unexpected texture. I also once made a “Peanut Butter and Jelly” salad, with a peanut-based vinaigrette and some sliced grapes over a bed of a spinach, and it was surprisingly delicious. It’s a reminder that there are no rules in the salad bowl, and that the best discoveries often come from a little bit of a playful experimentation.

How to Make a Perfect Three-Bean Salad

I Ditched the Sugary, Canned Stuff and Made a Fresh, Vibrant Classic.

A three-bean salad is a potluck classic, but the canned, overly sweet versions can be so disappointing. A fresh, homemade version is a revelation. I’ll use a can of a green bean, a can of a kidney bean, and a can of a chickpea. The secret is the dressing. I’ll make a light, tangy, and not-too-sweet vinaigrette with an apple cider vinegar, a little bit of an olive oil, and just a touch of a sugar. I’ll also add a ton of a finely chopped, fresh parsley and a little bit of a red onion for a fresh, vibrant kick.

The Best “Desk Salads” That Won’t Stink Up the Office

I Became a Considerate and Well-Fed Co-Worker.

A good desk salad needs to be delicious, but it also needs to be considerate of your co-workers. I learned to avoid the “stinky” ingredients. My go-to “desk salads” are built on a foundation of a non-odorous protein, like a grilled chicken or a chickpea. I’ll avoid a hard-boiled egg or a tuna salad on a day when I’m in the office. I’ll also make sure my dressing is a simple, non-garlicky vinaigrette. It’s a simple act of a culinary consideration that my co-workers, and my own reputation, are very grateful for.

My “Salad Reset”: A 3-Day Plan to Get Back on Track

I Ate a Big, Beautiful Bowl of a “Course Correction.”

After a period of an indulgence, a simple, 3-day “salad reset” is my favorite way to get back on track. It’s not a diet or a cleanse. It’s just a simple commitment to eating one, huge, nutrient-dense, and delicious “power bowl” salad for one of my meals for three days in a row. This simple act floods my body with the fiber, the vitamins, and the hydration it’s been craving, and it leaves me feeling light, energized, and completely reset, without any of the deprivation of a traditional “detox.”

The Best “Post-Holiday” Recovery Salads

The “Crunchy, Fresh, and Hydrating” Antidote to a Heavy Meal.

After a big, rich, and heavy holiday meal, my body craves something fresh, crunchy, and light. A “post-holiday” recovery salad is the perfect antidote. It’s a salad that is very high in a hydrating vegetable, like a cucumber and a celery. I’ll use a very simple, light, and lemon-based vinaigrette. And I’ll often add some a digestive-supporting herb, like a parsley or a mint. It’s a vibrant, cleansing, and incredibly refreshing meal that is the perfect, gentle way to get back to a healthier routine.

The Day I Realized Salads Could Be the Best Part of a Meal

I Stopped Seeing Them as a “Should” and Started Seeing Them as a “Want.”

For years, a salad was a “should” in my life. It was the thing I should eat before I could have the thing I wanted to eat. The day that all changed was the day I made a truly great, steakhouse-worthy Caesar salad from scratch. The dressing was creamy and savory, the croutons were garlicky and crunchy, and the romaine was cold and crisp. It was so unbelievably delicious and satisfying, I realized that a salad didn’t have to be a joyless obligation. It could be the most exciting, the most creative, and the most delicious part of the entire meal.

My “Salad Hall of Fame”: The Top 10 Recipes of All Time

The “Greatest Hits” of My Crunchy, Delicious Life.

After years of a daily salad habit, I have a clear “Hall of Fame” of my all-time, top 10 greatest hits. It includes the classic “Caesar Salad” with a homemade dressing, a hearty “Steak and Potato” salad, a vibrant “Greek” salad (with no lettuce!), a comforting “Warm Brussels Sprout” salad, a fun and festive “Taco” salad, a simple but elegant “Caprese” salad, a hearty “Quinoa and Roasted Vegetable” salad, a spicy “Buffalo Chicken” salad, a beautiful “Summer Berry” salad, and of course, the simple, perfect “House” salad with a lemon-tahini dressing.

Salads Don’t Suck: A Manifesto for a Crunchier, More Delicious Life

I’m Here to Tell You That You’re Just Making Them Wrong.

To all the people who say that “salads suck”: I’m here to tell you that you are wrong. You just haven’t had a good one yet. You’ve been subjected to a lifetime of sad, watery, and joyless bowls of a punishment. A great salad is a symphony. It’s a celebration of a texture, a flavor, and a color. It’s a hearty, satisfying, and deeply nourishing meal. I am on a mission to prove that a salad is not something to be endured; it is something to be celebrated, to be craved, and to be loved. Join me on the crunchy side.