Alex Lau
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.