Salad

Quick cooking shrimp is a summertime savior.

This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

Shawarma spices aren’t just for chicken and meat.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

This Caesar salad uses kale instead of romaine, has no croutons or raw egg yolks, and still happens to be one of the best we’ve ever had.

With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

Iceberg’s reign over the wedge salad stops here.

In the mood for a big bowl of leafy comfort? This sheet pan-dinner-turned-salad is a quick fix for any big salad cravings.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.