This PDF guide contains:

Detailed tips on how to level up your salads so you

never eat another sad salad again!
Ideas for adding extra flavor and texture to your
salads
Ideas for salad ingredients, including seasonal ideas
Written recipes for the three salads and salad
dressings featured in the Youtube video
Tip 1: Make Your Salad Dressing (Don’t Buy It) 
Making salad dressing takes just a few minutes and will always serve your salad so much more 
than a store-bought salad dressing.  
 
● There are two main categories of salad dressings: a vinaigrette or a creamy dressing 
● Pick a salad dressing that will balance and enhance the greens and other ingredients in 
your salad. 
○ Tough hearty salads usually benefit from a creamy dressing. 
■ Example: raw brussels sprouts and kale become literally addictive in ​this 
salad​ thanks to a creamy vegan cashew Caesar dressing. 
○ Peppery, spicy, bitter salad greens (e.g., arugula) benefit from a vinaigrette that’s 
slightly sweet.  
■ Example: the ​greens and grains salad​ ​with citrus-date vinaigrette​ in this 
PDF 
○ Tender salad greens (e.g., bibb lettuce, mesclun mix, baby spinach) don’t need 
much to shine.  
■ A simple vinaigrette of lemon juice or some type vinegar with extra virgin 
olive oil and salt/pepper is great. Nothing heavy, please!  
○ Kale salads always benefit from a little bit of lemon. 
■ Example: the ​kale and romaine salad with lemon-garlic vinaigrette​ in this 
PDF  
   

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Tip 2: Get Creative with Salad Bases 
Think outside the box when it comes to your salad bases. No one should be eating a plain baby 
spinach salad every day (unless you are truly in love with it).  
 
● Idea #1​: ​combine a salad green with a cooked grain​, such as in the ​greens and grains 
salad​ in this PDF   
○ Adding grains (1) bulks up your salad, making it heartier; and (2) brings in 
contrasting textures, making it a more interesting salad.  
○ Grain suggestions 
■ Gluten-free grains​: millet, quinoa, brown rice, wild rice 
■ Gluten-containing grains​: farro, wheat berries, barley, freekeh  
○ Or combine a salad green with lentils or beans, such as in the ​Mediterranean 
Lentil Salad​ on page 137 of my cookbook.  
● Idea #2​: ​you don’t even need “salad greens” to make a “salad.”​ The base of your salad 
can be made up of:  
○ Lentils​, as in the ​Marinated Lentil Salad with Fresh Herbs​ in my Youtube video “​3 
Delicious Lentil Recipes​” (the first recipe in the video)  
○ Grains  
○ Fresh herbs​: use lots of soft herbs such as cilantro, parsley, mint, basil, tarragon, 
and/or dill as the base of your salad. It makes for a very surprising and flavorful 
salad.  
○ Blanched or marinated vegetables​, such as the ​asparagus and green bean salad 
in this PDF, or the ​Warm Tahini Fingerling Potato Salad​ on page 157 in my 
cookbook.  
● Idea #3: combine two different types of salad greens for taste and textural variety 
○ Combine a soft, tender green (e.g., arugula, baby spinach, red/green leaf lettuce, 
little gem) with a green that is crunchier (e.g., romaine, iceberg, Napa cabbage), 
sturdier (e.g., kale, radicchio, endive), or rougher (e.g., fris​é​e)  
○ Or, combine a mild-flavored green (e.g., baby spinach, romaine, bibb, mesclun) 
with a bolder-flavored one (e.g., arugula, radicchio, fris​é​e, watercress, radicchio)  
○ Try the ​kale and romaine salad with lemon-garlic vinaigrette​ in this PDF.  

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Tip 3: Add a Variety of Textures  
Adding layers of varying textures to your salad will make them more interesting to eat. There are 
four main texture profiles you can add to salads: crunchy, crisp, creamy, and chewy. 

Crunchy  ● Salad toppers​: nuts, seeds, croutons, pita chips  

● Vegetables​: raw radishes, raw carrots 
● Main ingredients​: toasted quinoa, battered and fried/baked cauliflower  

Crisp  ● Salad greens​: romaine, iceberg or crisphead, bibb lettuce   

● Vegetables​: raw thinly sliced fennel, cucumbers, sugar snap peas, bell 
peppers, carrots; blanched green beans   
● Fruits​: apples 

Creamy  ● Vegetables/Fruits​: avocado 

● Salad Dressing​: creamy salad dressing such as the ​easy tahini 
dressing​ in this PDF, or a nut/seed-based dressing, such as this 
cashew Caesar dressing​. Or, a salad dressing made with avocado (e.g., 
green goddess dressing) or plant-based yogurt.  

Chewy  ● Salad toppers​: dried fruit such as cranberries, raisins, cherries, 

apricots, dates, figs 
● Proteins​: chickpeas, especially when roasted  
● Grains​: farro, wheat berries, brown rice, barley  
● Vegetables​: roasted root vegetables such as beets or potatoes   
 
   

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Tip 4: Utilize All Kinds of Veggies  
Salads are often sad because they’re made of just raw vegetables. Make your salads more 
interesting (and more satisfying) by mixing in roasted, marinated, blanched, grilled, and/or pickled 
vegetables.  
 

Raw Vegetables  ● Everyday ideas​: cherry tomatoes, shredded carrots, sliced 

cucumber, sliced red cabbage  
● More unique ideas​: thinly sliced fennel; spiralized or thinly 
shaved raw beets or kohlrabi; sliced jicama; thinly sliced 
Brussels sprouts, as in ​this salad​.   

Roasted Vegetables  ● Any winter squash, sweet potatoes, beets, potatoes, 

cauliflower, carrots, cabbage, rutabaga  

Pickled Vegetables  ● Radishes, cabbage (sauerkraut), carrots, cucumbers, beets  

Blanched Vegetables  ● Asparagus, green beans, broccolini, sugar snap peas, snow 
peas, thinly sliced beets   

Grilled Vegetables  ● Bell peppers, onions, summer squash, zucchini, eggplant, 

corn, asparagus   

Marinated Vegetables  ● Cucumbers, carrots, bell peppers, cherry tomatoes 

 
   

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Tip 5: Don’t Forget Flavor Boosters 
There are many ways you can add layers of flavor to your salads. Using some of these techniques 
will make your salads taste so good that you might even find yourself craving a salad!  
 
● Idea #1: Add fresh herbs  
○ They bring a fresh, bright, herbaceous flavor 
○ Adding in multiple herbs adds complexity of flavor 
○ Tip​: when using fresh herbs, stick to soft herbs such as parsley, cilantro, basil, 
dill, tarragon, and mint.  
● Idea #2: Toast your nuts and seeds  
○ If you’ve ever eaten a raw walnut and thought “this is bitter,” it’s time to start 
toasting your nuts and seeds!  
○ Toasting releases the volatile oils contained in nuts and seeds, thereby 
awakening flavors that would otherwise lie dormant. It makes them much more 
flavorful and adds a very subtle smoky flavor.  
○ Tip​: you can toast your nuts in the oven on a sheet pan, or in a dry skillet on the 
stove. When using the latter method, shake the pan frequently to prevent burning.  
● Idea #3: Add dried fruit  
○ Not only does dried fruit bring a delightful chewy texture (see tip #3), but it also 
brings an unexpected yet pleasant sweetness. 
● Idea #4: Salt and pepper your greens directly  
○ Sprinkling a little sea salt (especially flaky sea salt) and freshly cracked black 
pepper on your salad greens helps draw out their flavor.  
● Idea #5: Incorporate seasonal ingredients 
○ Everything is more flavorful when it’s picked in season, and particularly when it’s 
locally grown and hasn’t traveled thousands of miles, so try incorporating a 
seasonal and locally grown ingredient or two into your salads. 
○ Spring​: blanched asparagus; pickled radishes or ramps; peas and pea shoots 
○ Summer​: heirloom tomatoes, peaches; grilled corn, eggplant, zucchini  
○ Fall​: roasted pumpkin, butternut squash, kabocha squash, sweet potatoes 
○ Winter​: roasted carrots, cauliflower, cabbage, Brussels sprouts; sweet potatoes; 
kale and other greens 

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Salad #1: Greens and Grains Salad with Citrus-Date Vinaigrette  
● Salad Base 
○ Arugula  
○ Farro  
● Vegetables 
○ Fennel 
○ Beets  
● Add-ons 
○ Walnuts  
○ Sliced avocado  
○ Fresh flat-leaf parsley, finely chopped  
○ Fresh dill, finely chopped  
● Dressing​: Citrus-Date Vinaigrette  
 
1. Roast the Beets ​(instructions below)  
2. Cook the Farro ​(instructions below) 
3. Slice the Fennel​: Chop off the fennel stalks off and reserve the fennel fronds. Slice the 
fennel bulbs in half, lengthwise, through the core. Then slice each half lengthwise again. 
Using a mandoline or a very sharp knife, very thinly slice the fennel crosswise.  
4. Toast the Walnuts​: Heat a skillet over medium heat. Add walnuts in a single layer, stir 
frequently, until browned and fragrant, about 5 minutes.  
5. Assemble the Salad​: Layer arugula and cooked farro into a salad bowl or serving bowl.
Top with sliced fennel, roasted beets, toasted walnuts, sliced avocado, chopped parsley
and dill, and fennel fronds. Drizzle on the Citrus-Date Vinaigrette and toss to combine.

Citrus-Date Vinaigrette​ (makes about ½ cup dressing)  

● 2 Medjool dates, pitted (if they’re not soft; soak in warm water for 5-10 minutes)  
● 3 TBSP extra virgin olive oil 
● 3 TBSP fresh lemon juice 
● 1 TBSP fresh orange juice 
● 1 1/2 tsp Dijon mustard (or whole grain mustard)  
● ½ tsp ground cumin 
● ½ tsp paprika  
● ¼ tsp coriander  
● ¼ sea salt, plus more to taste  
● Freshly cracked black pepper to taste  
● Water, as needed  
 
Add all ingredients except for water to a food processor and blend until smooth. With motor 
running, drizzle in a few spoons of water until desired consistency; season to taste. Store 
leftovers in the fridge in a glass jar for a few days.  

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How to roast whole beets
● Preheat the oven to 425​°F/218°C.  
● Prep the beets. Trim off the greens and most of the stalks (leaving some stalk intact 
prevents beets from “bleeding” in the oven). If your beet greens are fresh, you can use 
them as salad greens, or saute them. Do not trim the beet tails (it results in less juicy 
beets). Wash and scrub the beets clean.  
● Lightly rub the beets in olive oil or a neutral-flavored oil. Place the beets in an ovenproof 
casserole-style or baking dish and cover.  
● Roast for 45-90 minutes, depending on the size of your beets, or until fork-tender. 
Medium-sized beets usually take 1 hour.  
● When beets are cool enough to touch, run them under cool water and peel off the skins 
(wear gloves if you don’t want to get your hands dirty). Store in an airtight container in 
the fridge for up to 5 days.  
 
How to cook farro 
● For 1 cup farro, bring 2 ½ cups (600 mL) of water to a boil and season well with salt.  
● Once boiling, add the farro and any seasonings of choice (black pepper, garlic cloves, 
bay leaf).  
● Reduce the heat to a simmer and cook until ​al dente​ - tender yet chewy (15-20 minutes 
for pearled farro; 20-30 minutes for semi-pearled farro).  
● Drain in a sieve. If you have the time, spread the farro out on a pan to dry. 

   

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Salad #2: Asparagus and Green Bean Salad with Tahini Dressing   
● Salad Base 
○ Blanched asparagus   
○ Blanched green beans   
● Vegetables 
○ Cherry tomatoes  
○ Shallot   
● Protein​: cooked chickpeas   
● Add-ons 
○ Almonds 
○ Hemp seeds   
○ Fresh flat-leaf parsley, finely chopped  
○ Fresh dill, finely chopped  
○ Fresh basil, slivered  
● Dressing​: Easy Tahini Dressing  
 
1. Blanch the green beans and asparagus​. Bring an inch or two of water to boil in a large 
saucepan. Once boiling, add the green beans; cover the pan and cook for 2 minutes. Add 
the asparagus and cook for 1-3 more minutes (1-2 minutes if asparagus are skinny). 
Immediately drain the vegetables into an ice bath (large bowl of ice water). Once the 
vegetables are cool, drain on clean towels to dry completely. 
2. Slice the vegetables​. Once the green beans and asparagus are dried, slice them into 
2-inch pieces at an angle. Peel 1 small shallot and slice it crosswise, as thinly as 
possible. Slice the cherry tomatoes in half.  
3. Toast the almonds​. Heat a skillet over medium heat. Add almonds in a single layer, stir 
frequently, until browned and fragrant, about 5 minutes. Once cool, chop the almonds.  
4. Assemble the Salad​: Layer sliced green beans and asparagus into a salad bowl or 
serving bowl. Top with sliced cherry tomatoes, shallots, chickpeas, chopped almonds, 
hemp seeds, and chopped herbs. Add the Tahini Dressing and toss well to coat.  
 
Easy Tahini Dressing ​(makes about ⅓ cup dressing)  
 
● 1/4 cup (56g) tahini   
● A few sprinkles of lemon zest  
● 2 TBSP fresh lemon juice  
● 1/2 teaspoon maple syrup  
● ¼ - ½ teaspoon kosher salt  
● 2 - 3 TBSP ice water 
 
In a bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, and salt. Stream in the 
ice water, 1 TBSP at a time, and whisk until creamy, fluffy, and desired consistency.  

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Salad #3: Two Greens Salad with Lemon-Garlic Vinaigrette   
● Salad Base 
○ Romaine   
○ Kale   
● Vegetables 
○ Cucumbers 
○ Sauerkraut  
● Protein​: cooked lentils (I prefer French green or black beluga lentils in salads, but green 
or brown lentils work fine too)   
● Add-ons 
○ Dried cranberries  
○ Pepitas (shelled pumpkin seeds) 
○ Sea salt   
○ Black pepper to taste  
● Dressing​: Lemon-Garlic Vinaigrette   
 
1. Toast the pepitas​. Heat a skillet over medium heat. Add pepitas in a single layer, stir 
frequently, until mostly golden browned and fragrant, about 4 to 5 minutes.  
2. Chop the vegetables​. Slice romaine and kale into thin strips. Slice the cucumber into half 
moons.  
3. Assemble the salad​. Place the sliced romaine and kale in a large enough bowl. Lightly 
salt and pepper the greens directly. Pour the Lemon-Garlic Vinaigrette around the bowl 
(not directly on the greens) and then toss to coat, ensuring all the greens are coated.  
4. Transfer the dressed greens to your serving bowl. Add the cucumbers, dried cranberries, 
toasted pepitas, sauerkraut, and lentils. Season to taste with salt and pepper, if needed.  
 
Lemon-Garlic Vinaigrette ​(makes about ⅓ cup dressing)  
● 1 small lemon, zested
● 2 TBSP fresh lemon juice
● 1/2 TBSP pure maple syrup
● 1 ½ tsp Dijon mustard (or whole grain mustard)
● 1 garlic clove, crushed or finely minced
● Sea salt to taste
● Freshly cracked black pepper to taste
● 3 TBSP extra virgin olive oil 
 
Option 1​: Add all of the ingredients except for the olive oil to a jar with a lid. Shake it up to 
combine. Then add the olive oil and shake again until emulsified.  
 
Option 2:​ Add all of the ingredients except for the olive oil to a small bowl. Then stream in the 
olive oil, whisking as you go, until emulsified.