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magazine salad with avocado lime vinaigrette and spicy pumpkin seeds
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(58)
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Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
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Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
4.7
(4.67)
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A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
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This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.
5.0
(5)
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Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
3.0
(3.02)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.5
(4.5)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.
5.0
(5)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.
4.0
(3.97)
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
5.0
(5)
Vegan
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
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Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.
4.6
(4.56)
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Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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Ginger, lime, and orange blossom add tropical flavors to this slightly spicy and pleasantly floral cocktail.
4.6
(4.63)
Vegan
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4.0
(3.8)
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
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Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.
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