Simple, practical, and full of everyday flavour, Corn Pomegranate Kosambari is a vegetarian Indian, South Indian salad made with sweet corn, pomegranate arils, and shredded coconut in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Roasted shredded Brussels Sprouts Salad with Walnut crumble is a vegan, vegetarian American salad made with shaved or sliced Brussels sprouts, extra virgin olive oil, and maple syrup in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Indian Cucumber Salad is a gluten-free, vegetarian Indian salad made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Edamame Corn Salad is a vegetarian American salad made with shelled edamame, sweet corn, and red bell pepper in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Carrot Beetroot Salad is a vegetarian, gluten-free Indian salad made with carrot, beetroot, and coconut in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Indian Onion Salad (Laccha Pyaaz) is a vegetarian Indian salad made with red onions, chilled ice water, and green chili in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Kala Chana Chaat Recipe (Black Chickpea Salad) is a vegetarian Indian salad made with black chickpeas (kala chana), red onion, and tomato in about 520 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Beetroot Chickpea Salad is a vegetarian Indian salad made with beetroot, chickpeas, and cucumber in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Butternut Squash & Pear Salad with Tahini Dressing is a vegetarian American salad made with butternut squash, paprika, and salt in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Mango Avocado Salad is a vegetarian Mexican salad made with mango, avocado, and red onion in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Lentil Salad (Masoor Dal Salad) is a vegetarian Mediterranean salad made with uncooked lentils, English cucumber, and red bell pepper in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Quinoa Chickpea Salad is a vegetarian American, Mediterranean salad made with uncooked quinoa, chickpeas, and english cucumber in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
