salade

Vegan Baked Goat Cheese Salad

In 2018, Food & Wine named this recipe one of our 40 best: Alice Waters used to say that she would rather make salads than almost anything else, which explains how she is responsible for one of the most iconic dishes of the decade, her baked goat cheese salad. In its essence, it’s a harmonious blend of lettuces combined with softly baked thyme-and-breadcrumb-coated goat cheese, served alongside crunchy garlic croutons (find the croutons recipe here). As with so much of Alice Waters’ seasonal, ingredient-driven cooking, this simple dish is all about the quality of the raw materials. Waters once said, ‘Only the best is good enough.’ So use the very best you can find

Vegan Black Bean and Corn Salad

This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing. An easy salad that’s the perfect side dish for any meal! Black bean salad is full of different flavors and textures, and makes a great side dish. You can even serve it as a dip for chips or as a topping for grilled meats or fish. This salad is perfect with entrees like grilled pork chops, shrimp kabobs or baked chicken wings. A bowl of black bean and corn salad loaded with avocado and red pepper, garnished with fresh cilantro. I love this time of year when all the fresh foods come into season. One of my favorite dishes to make is this black bean and corn salad. With fresh avocados, red peppers, corn, and jalapeno, it feels like a veggie lover’s dream. This is one of my favorite summer salads along with watermelon salad, strawberry spinach salad and burrata salad.

Vegan Brown Butter Lentil and Sweet Potato Salad

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.

Vegan Vegan Caesar Salad With Crisp Chickpeas

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Vegan Cherry Tomato Caesar Salad

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

Meat Chicken and Herb Salad With Nuoc Cham

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli. Featured in: 20 Easy Salads for Every Summer Table

Vegan Chopped Salad With Chickpeas, Feta and Avocado

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Vegan Cucumber-Avocado Salad

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.

Vegan Lemon-Garlic Kale Salad

Here’s a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Vegan Salade à l’américaine

Une recette de salade à l’américaine avec de la laitue iceberg, des tomates raisins et des pacanes. Une recette simple et savoureuse.

Vegan Salade d’asperges, menthe et feta

Pas de description.

Vegan Salade de haricots verts et de maïs

5 étoiles, 64 critiques.

Vegan Salade de quinoa, de gouda et de pomme

Une salade croquante bien goûteuse! Lunch de rêve ou souper d’été léger, cette salade est délicieuse en tout temps!

Vegan Sesame Cucumber and Avocado Salad

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Vegan Spiced Chickpea Salad With Tahini and Pita Chips

This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don’t hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base. —Julia Moskin

Vegan Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

There’s a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That’s why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they’re easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that’s sweet, salty, creamy and fresh tasting.

Vegan Taverna Salad

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness. Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired. To save even more time, you can add a large handful of crumbled pita chips instead of making your own.

Vegan Tuscan Kale Salad

Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.