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Sensational Salads

Chopped, Roasted & Tossed

Appears in
The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health
The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About
Traditionally viewed as a mix of raw veggies, “I’ll just have the salad” sometimes means settling for something boring, scarce, or wimpy. Not with these salads! Nutrient-dense, filling, and bursting with intense flavors, these salads are chopped, roasted, pickled, crunchy, creamy, tangy, and spicy.

I regularly dive into a version of the Loaded Lunch Salad on weekdays and I take every opportunity to serve my Tahini Caesar to anyone who thinks vegan salads are dull.

The key to an amazing salad is a great dressing or sauce —a transformative tool! Feel free to mix and match and double batch.

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