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magazine fasteasyfresh asian spinach salad with orange and avocado
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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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3.0
(3.24)
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Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.
5.0
(4.93)
Vegan
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With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.
4.4
(4.44)
Easy
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This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
5.0
(4.94)
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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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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
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Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.
3.3
(3.3)
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A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
4.0
(4.2)
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(3.1)
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If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.
4.6
(4.6)
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Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.
4.4
(4.39)
Articles
(191)
Cooking
Our old friend kale salad pairs up with avocado for a sturdy, not sad, desk lunch.
Yasmin Fahr
Culture
You can do better than a salad the ‘Friends’ star doesn't even eat.
Ali Francis
Lifestyle
These versions wouldn't know those old fruit salads if it passed them on the street.
Karen Palmer
Cooking
Another salad? Hardly. This one hits your palate with the force of citrus and jalapenos, and the soothing richness of avocados
Bon Appétit
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Cooking
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Videos
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Join Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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Produced by Bon Appétit with Rao's | This spinach and sausage frittata is a savory solution to all-day eats, using Rao’s Homemade Arrabbiata sauce
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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Chefs from LA restaurant Madcapra devise a new dish that utilizes leftover greens and herbs.
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Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.