Looking to upgrade your salad game? With 100 fresh and fabulous recipes, Every Salad Ever delivers vibrant, satisfying salads that work for real life. Whether you’re pulling together a quick weeknight dinner, prepping lunches for the week, planning holiday sides, or hosting Sunday brunch, this cookbook offers something for every table and every appetite. With plenty of gluten free, dairy free, and vegan options, these recipes prove that salads can be hearty, flavour packed, and anything but boring. Below are two standout favourites that showcase just how versatile and exciting a salad can be.
Easy Peasy Orzo Salad with Green Peas, Chickpeas and Fresh Mint
This vibrant orzo salad is a colourful, crowd pleasing dish that works beautifully for gatherings, meal prep, or easy lunches throughout the week. Combining wholesome ingredients with fresh herbs and bright flavour, it delivers a satisfying balance of texture and freshness in every bite. It’s the kind of dependable recipe you’ll return to whenever you need something simple, make ahead friendly, and guaranteed to please.
Easy Peasy Orzo Salad
Ingredients
- 2 cups uncooked orzo rice shaped pasta
- 1 cup quartered grape tomatoes
- 1 cup peeled diced English cucumbers
- 1 cup canned no salt added chickpeas drained and rinsed
- 1 cup crumbled light or regular feta cheese 4 oz 113 g
- 3/4 cup fresh or frozen green peas thaw first if using frozen see Kitchen Whizdom
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp liquid honey
- 1 tsp minced garlic
- 1/2 tsp Dijon mustard
- 1/4 tsp each sea salt and freshly ground black pepper
Instructions
- Cook orzo according to package directions. Drain, rinse with cold water to stop the cooking action and drain again.
- In a large bowl, combine cooked orzo and all remaining salad ingredients. Stir gently.
- Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad and stir until ingredients are well coated. Cover and refrigerate for at least 4 hours before serving for the best flavor.
- Makes about 8 cups salad
Swap It
- Instead of fresh mint and feta, try dill and Parmesan, but cut quantities in half.
- Green peas, chickpeas, MORE PLEASE
Top It
- Sprinkle with 1/3 cup sliced almonds before serving to add some crunch.
Salmon, Avocado & Orange Salad with Sesame Ginger Dressing
This is definitely not a boring lettuce cucumber tomato bottled dressing situation. Bursting with flavour and loaded with colour, texture, and healthy fats, this stunning salad makes a complete and satisfying meal. With rich salmon, creamy avocado, juicy citrus, and a boldly flavoured sesame ginger dressing, this dish delivers restaurant level results at home. It’s perfect for entertaining, special dinners, or anytime you want a salad that feels elevated and impressive without being complicated. Fresh, vibrant, and beautifully balanced, it’s proof that salads can be both nourishing and indulgent at the same time.
Salmon, Avocado & Orange Salad with Sesame Ginger Dressing
Ingredients
Dressing
- 1/4 cup hoisin sauce*
- 2 tbsp sunflower or peanut oil
- 2 tbsp dark sesame oil
- 2 tbsp freshly squeezed lime juice
- 2 tbsp seasoned rice vinegar
- 1 tbsp grated fresh gingerroot
- 1 tsp minced garlic
- 1 tsp grated orange zest
- Pinch crushed red pepper flakes or a few drops hot sauce
- Whisk together all dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.
Salad
- 4 boneless skinless salmon fillets about 6 oz 170 g each
- Sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 8 cups packed mixed greens I use spring mix + sprouts
- 2 medium navel oranges peeled and sliced
- 1 1/2 cups thinly sliced English cucumbers
- 1 medium avocado sliced or diced
- 1 small red onion thinly sliced
- Toasted sesame seeds and chopped green onions for garnish optional
Instructions
- Season salmon fillets with salt and a few grinds of black pepper. Heat olive oil in a 12-inch, non-stick skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes, until pieces are lightly browned and crispy. Don’t fuss with the salmon. Leaving the pieces untouched in hot oil ensures a beautiful, golden crust.
- Carefully turn fillets, reduce heat to medium and continue to cook for 4 to 5 minutes, or until desired doneness. Remove salmon from heat.
- While salmon is cooking, arrange greens, oranges, cucumbers, avocados and onions in 4 shallow salad or pasta bowls. Put your multitasking skills to use and keep a close eye on the salmon while you arrange those pretty salads.
- Top individual salads with cooked salmon and drizzle generously with dressing. Top with sesame seeds and green onions, if using. Serve immediately.