Tender, firm, bitter, sweet, and creamy with a nice big crunch, this salad has it all. It’s perfect with meat or fish, especially pork, lamb, or salmon. If a perfectly ripe mango is not available, you can substitute an orange—or even better, a blood orange. Though the texture of the citrus may be juicy rather than creamy, it makes for a brightly flavored, colorful solution.

This bitter, crunchy easy salad recipe with its tart vinaigrette, pairs very well with the creamy texture and earthy flavor of a risotto. Feel free to substitute walnuts or pistachios for the almonds, if you prefer. There is an abundance of vinaigrette here, to put the zest and juice of a whole grapefruit to delicious use. Store the extra dressing tightly covered in the refrigerator for up to 2 weeks.

The bright herbal dressing here helps cut the richness of the meat, making this salad a great accompaniment to dishes like the lamb chops on the menu. The fresh, earthy flavors are delicious on any number of salads, so cover and refrigerate the remaining vinaigrette for up to 2 weeks. 

This salad is colorful and flavorful; the aromatics, citrus, herbs, spices all meld together. Although it might seem strange to serve raw corn salad with mussels, the fresh kernels are sweet and clean tasting against the rich mussel broth. Perhaps best of all, it’s a crowd pleasing vegetable side dish that can be made without ever turning on the oven in warm weather. This summer salad is great in tis classic role along side a grilled chicken or steak too.

The arrival of spring is good news for foodies who love salads, as farmers markets and natural food stores will be stocking up on fresh greens from local growers. This meyer lemon and herbed goat cheese salad recipe offers a simple and seasonal side dish or light main course. A fresh and fruity dressing adds a tasty and colorful touch to a bed of mixed greens. Herbed goat cheese blends in smoothly, while slices of meyer lemon add a zingy bite that will wake your taste buds up to the flavors of the new season!

This delicious quinoa recipe bursting with superfoods is perfect to make in large quantities on the weekend and eat from throughout the week. You can bulk it up by adding a piece of organic chicken, a piece of salmon, or delicious roasted veggies and enjoy it for lunch or dinner. You can even serve it for breakfast with two sunny-side-up eggs on top.

The brilliant autumnal colors of orange persimmon and ruby-red pomegranate make this a perfect salad for the buffet table. Make sure to select a fuyu persimmon (it resembles a squat tomato) as it is slightly sweet and crisp. It’s best to add the dressing just before serving so that the flavors stay fresh. Quinoa, a healthful grain, is easy to cook and has a very pleasing texture. I like to serve this with cold roast chicken or turkey.

This avocado salad recipe is a masterpiece at just five simple ingredients. The colors are bold, the aromas are grassy and sweet, and the flavors are purely invigorating. I call it a salad, but it’s also a relish, a salsa, and a meal all at once—feel free to use it however you please in your late summer menus.

Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta in this orzo salad and squash recipe. Use a grill basket so you don’t lose any cherry tomatoes and baby squash.

Italy’s favorite grain has a mild, nutty flavor and crunchy texture. It is an excellent base for salads, and hearty enough for vegetarian mains. Treat it to a thick dressing of artichoke hearts, lemon, and Parmesan in this toothsome salad.