Salads

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Yield: 4 to 6 servings ½ cup sour cream 2 tablespoons sherry vinegar or red wine vinegar 1 tablespoon onion powder 2 teaspoons honey or agave nectar 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce (optional) 1 garlic clove, finely grated or minced Kosher salt (such as Diamond Crystal) and freshly ground pepper ¼cup finely chopped chives, plus more for serving 10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

3 ounces fresh greens (about 6 cups) 1/2 head radicchio, cored and sliced into fine ribbons 1/2 large lemon, zested and juiced (about 1 tablespoon juice) 3 tablespoons extra-virgin olive oil 1 teaspoon honey 1/4 cup roasted salted pepitas Salt and freshly ground black pepper

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot Start with the lentils, then add the orzo partway through cooking so both become tender at once

This Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It's easy, flavorful and perfect for meal prep. Ingredients 2 cups shredded chicken ½ cup red grapes, halved ¼ cup diced red onion ¼ cup diced celery 1 Tablespoon chopped pecans ¼ cup mayonnaise, I used avocado oil mayo ¼ cup plain Greek Yogurt 1 teaspoon apple cider vinegar 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoons sea salt ¼ teaspoon pepper Method Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl. Add chicken, grapes, onion, celery and pecans into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed. Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.