When it comes to a balanced diet, one old-school concept is really all you need to follow: Eat the rainbow. OK, and exercise and drink lots of water. But eating colorfully is a good place to start when it comes to getting more veggies. And lucky for all of us, it’s almost summer, which means it’s about to get a lot easier to add color to our plates. Choosing colorful veggies ensures you’re getting a variety of nutrients and adds tons of flavor, so you can stop saying veggies are boring.
Celebrate the arrival of warmer weather with these veggie-stacked salads from this week’s featured foodie, Julia Gartland of Sassy Kitchen. She’s showing us ways to use some of those lesser-known ingredients you might find at the farmer’s market.
Another way to get beets in your bowl is by using beet microgreens, vibrant purple stems you can easily grow at home. This recipe has that straight-from-the-garden feel with fresh radishes and, of course, crispy kale. The vegan Caesar dressing made with almonds, Dijon mustard, and capers ties it all together.
Shaved veggies make a great salad base because they’re a little more substantial than simple greens. This recipe calls for shaved asparagus, which is basically the summer version of shaved Brussels. If you’re craving the crunch of a crouton but looking to skip the gluten, roasted chickpeas stand in as a great protein-packed alternative. Oh, and make extra—you’ll want to snack on these all day long.
Although salad may not immediately come to mind when you think of breakfast, this recipe is a fun twist on traditional eggs. Hard-boiled eggs get paired with quinoa, sliced radishes, and toasted pistachios for a meal that’ll rival your beloved avocado toast.
While this four-ingredient salad may seem simple, it’s the parsley dressing that packs the spring punch. You’ll want to add it to every salad from here on out.
There is so much going on in this recipe we don’t know even know where to start. From the homemade arugula pesto to the quinoa, lentil, and cauliflower combo, it’s got color, flavor, and texture. And we haven’t even talked about the DIY picked radishes ready to eat in just an hour. Whoever said less is more clearly hasn’t discovered this recipe yet.
One of our favorite spring and summer ingredients is the heirloom tomato. Whether you go for green or reach for red, this juicy vegetable is delicious on its own. But the spicy tomatillo sauce and homemade croutons in this recipe certainly don’t hurt.
If you’re looking for something on the warmer side, roasted baby cauliflower is the way to go. Pan-fried chickpeas (or roasted, if you have some left over from the shaved asparagus salad above) pair nicely with the Greek yogurt base. But our real obsession is the lemon-caper-mint dressing that gives the cauliflower a flavor makeover.