Taste-testers loved this salad! The wheat berries, a whole grain, provide a nutty flavour and make this salad an excellent source of fibre. I also like to add orange segments to this salad.
The cilantro (a favourite herb of mine) and lime juice make this fibre-rich bean salad taste delicious! I often add corn too. Serve it as a side dish with dinner or enjoy it for a plant-based lunch during the week.
This lighter version of Caesar Salad (345 calories per serving!) uses low-fat yogurt and skips the raw egg yolks. If you don’t have anchovy fillets, substitute 1 tsp (5 ml) anchovy paste instead.
Pomegranate seeds add a little crunch and antioxidants called polyphenols. Thanks to the flax oil in the dressing, this tasty salad is an excellent source of alpha linolenic acid, an omega-3 fat.
If your family turns up their noses at Brussels sprouts, win them over with this recipe. Roasting the sprouts mellows their earthy flavour - they taste like a different vegetable! Season with lemon zest and everything bagel seasoning if you like.
This refreshing salad combines three antioxidant- and nutrient-packed ingredients: spinach, grapefruit and walnuts. For extra antioxidants, toss in a handful of fresh blueberries.
This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. You can also serve this salad as a salsa paired with grilled fish or chicken.
Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.
This easy salad to prepare is sure to impress your dinner guests. For variety, use half spinach leaves and half arugula for a peppery version.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.