5 salad recipes Chickpea Avocado Salad: Ingredients: 1 can chickpeas, drained and rinsed 1 avocado, diced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 2 tablespoons fresh cilantro, chopped Juice of 1 lime 1 tablespoon extra virgin olive oil Salt and pepper to taste Instructions: In a large bowl, combine the chickpeas, avocado, cherry tomatoes, red onion, and cilantro. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat. Serve chilled and enjoy! Quinoa and Kale Salad: Ingredients: 1 cup cooked quinoa 2 cups chopped kale leaves 1 cup shredded carrots 1/2 cup dried cranberries 1/4 cup chopped walnuts 2 tablespoons lemon juice 2 tablespoons tahini 1 tablespoon maple syrup Salt and pepper to taste Instructions: In a large bowl, combine the cooked quinoa, kale, shredded carrots, dried cranberries, and chopped walnuts. In a separate small bowl, whisk together the lemon juice, tahini, maple syrup, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve chilled and enjoy! Mexican Black Bean Salad: Ingredients: 1 can black beans, drained and rinsed 1 cup corn kernels (fresh or frozen) 1 red bell pepper, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped Juice of 1 lime 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin Salt and pepper to taste Instructions: In a large bowl, combine the black beans, corn kernels, red bell pepper, red onion, and cilantro. In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad and toss to coat. Serve chilled and enjoy! Asian Sesame Noodle Salad: Ingredients: 8 oz rice noodles, cooked and cooled 1 cup shredded cabbage 1 cup julienned carrots 1/2 cup edamame beans 1/4 cup sliced green onions 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon grated fresh ginger Sesame seeds for garnish Instructions: In a large bowl, combine the rice noodles, shredded cabbage, carrots, edamame beans, and green onions. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and ginger. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and serve chilled. Roasted Vegetable Salad: Ingredients: 2 cups mixed greens 1 cup cherry tomatoes, halved 1 cup roasted vegetables (such as cauliflower, broccoli, and sweet potatoes) 1/4 cup sliced almonds 2 tablespoons balsamic glaze 2 tablespoons extra virgin olive oil Salt and pepper to taste Instructions: In a large bowl, combine the mixed greens, cherry tomatoes, roasted vegetables, and sliced almonds. Drizzle the balsamic glaze and olive oil over the salad. Season with salt and pepper. Toss to combine and serve. Enjoy these plant-based salad recipes!