Salad/Soup

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.

Fresh pesto brings a burst of summer flavor to this transportable salad.

Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.

Want a delicious way to use up Thanksgiving leftovers? Try this hearty, aromatic soup that incorporates all the flavors of the season.

Try this flexible formula for an array of quick-and-easy homemade salad dressings.

Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.

The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.

Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.

This salty and crunchy snack helps boosts your veggie intake while satisfying snack cravings.

This make-ahead salad can be served at room temperature.

You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.

This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.

This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

Use Greek yogurt or coconut cream to give this cold soup some body.

Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.

Add sliced ripe peaches to your salad for a twist on the traditional caprese.

Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.

This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.