Fresh Spring Salad Recipes From Bestselling Author Danielle Brown’s ‘Life-Changing Salads’ Cookbook

We know we should be eating more salads throughout the year, but it’s only in the spring and summer when we really crave them. So we were thrilled to find the new cookbook Life-Changing Salads: 100 Plant-Based Salads and Dressings Beyond Your Wildest Greens right when we’re ready to eat more of these veggie-packed meals.

“Filled with fiber, protein, and healthy fats, my salad recipes will keep you satiated and energized, support digestion and gut health, and make you glow from the inside out,” promises bestselling author Danielle Brown.

Wow your friends and family with one of these tasty and satiating salads tonight!

Caesar Pasta Salad

(Serves 4)

8 oz. pasta of your choice 1 block high protein or extra firm tofu
1 tbsp. olive oil
1 head dinosaur kale, chopped
1 pint halved cherry tomatoes
1 ⁄2 cup shaved vegan Parmesan

Directions:

1. Cook pasta according to instructions. Rinse with cold water, drain and set aside.
2. Break tofu into 1” bite-size pieces. In a large nonstick skillet over medium-high, heat oil and sauté tofu pieces until golden brown on both sides. Salt the tofu to taste. Alternatively, you can grill the tofu on an indoor panini press.
3. To a large bowl, add cooked pasta, cooked tofu, kale, tomatoes and shaved Parmesan. Pour the Hemp Seed Caesar Dressing* over the top (as much or as little as you want), then toss and enjoy.

*For dressing: In a high-speed blender, blend 1 cup hemp seeds, 1 tbsp. olive oil, 2 tbsp. lemon juice, 2 cloves garlic, 1 tbsp. capers, 1 tbsp. caper brine, 2 tsp. Dijon mustard, 1 ⁄2 tsp. salt and 3⁄4 cup water until smooth.

PER SERVING: 732 cal, 41g protein, 55g carbs, 6g fiber, 5g sugar, 38g fat

Pizza Night Salad

(Serves 6)

1 head iceberg lettuce, shredded
1 cup shredded radicchio
1 ⁄2 cup halved cherry tomatoes
1 (15 oz.) can chickpeas, drained and rinsed
1 cup sliced pepperoncini
1 ⁄2 cup sliced green olives
1 ⁄2 red onion, thinly sliced or diced
Vegan mozzarella, optional

Directions:

1. To a large salad bowl, add all the ingredients, including vegan mozzarella, if using. Toss with either 30-Second Red Wine Vinaigrette* or ItalianGirl Dressing* and enjoy.

*For vinaigrette: In a bowl, whisk 1 ⁄4 cup olive oil, 3 tbsp. red wine vinegar, 1 tsp. Dijon mustard, 1 ⁄4 tsp. garlic powder and salt and pepper to taste.

*For ItalianGirl Dressing: In a bowl, whisk 1 ⁄3 cup olive oil, 2 tbsp. white wine vinegar, 1 tbsp. lemon juice, 1 tsp. Dijon mustard, 1 tsp. maple syrup, 1 tsp. oregano, 1 ⁄4 tsp. salt, 1 ⁄4 tsp. garlic powder, 2 tbsp. chopped Italian parsley and pepper.

PER SERVING: 186 cal, 5g protein, 15g carbs, 5g fiber, 2g sugar, 12g fat

Spring Roll Salad

(Serves 8)

12 oz. thin rice noodles
1 large cucumber, julienned
1 cup thinly sliced cabbage
2 large carrots, julienned
1 large red bell pepper, ribs and seeds removed, thinly sliced
1 ⁄4 cup chopped roasted peanuts
1 ⁄3 cup chopped fresh cilantro
1 ⁄4 cup sliced green onion
2 tsp. sesame seeds

Directions:

1. Cook rice noodles according to instructions. Rinse with cold water, drain and place in a large bowl.
2. To the bowl, add the cucumber, cabbage, carrots, pepper, peanuts, cilantro and green onion. Pour the Creamy Dreamy Peanut Dressing* over top (as little or as much as you want). Toss, garnish with sesame seeds and serve.

*For dressing: In a bowl, whisk 1 cup peanut butter, 6 tbsp. coconut aminos, 2 tbsp. soy sauce, 4 tbsp. rice vinegar, 2 tbsp. sriracha, 1 tsp. garlic powder, 1 ⁄2 tsp. ginger, 2 tbsp. toasted sesame oil, 1 ⁄2 tsp. salt and 2⁄3 cup water.

PER SERVING: 442 cal, 11g protein, 50g carbs, 4g fiber, 5g sugar, 22g fat