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The Spruce / Anastasiia Tretiak
Salads are a cooling summertime meal, packable lunch, or colorful dinnertime starter. These creative recipes also happen to be vegan, making them healthy and sustainable. You won't miss the meat, egg, or dairy when you take a bite of these satisfying salads.
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Vegan Asian Rice Salad
The Spruce
Made with brown rice, this Asian-inspired rice salad is whole grain and vegan. It's a great way to use up leftover rice and, combined with crispy fresh veggies, is a satisfying lunch.
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Fig and Kale Salad
The Spruce / Emily Hawkes
Fig and kale salad is a sophisticated fall dish that is impressive enough for a dinner party but simple enough for a weeknight. Use an especially ripe, creamy avocado since it is massaged into the kale.
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Asparagus Pasta Salad
The Spruce
Tender fresh asparagus is on full display in this vegan pasta salad. Combined with a few other blanched and fresh vegetables and tossed in a flavorful vinaigrette, this dish is a nice springtime side dish or main.
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Panzanella Salad
The Spruce / Anita Schecter
Turn leftover bread and summertime produce into a memorable salad. Panzanella salad is a Tuscan bread salad that combines tomatoes and other veggies with toasted bread and a tangy dressing. The bread absorbs the dressing giving everything fresh, bright flavor.
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Black Bean and Mango Salad
The Spruce / Emily Hawkes
Juicy mango gives this black bean salad real oomph along with fresh jalapeño and lime juice. Serve with rice for a meal, as a side for taco night, or with chips for dipping.
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Classic Tabbouleh Salad
The Spruce
Tabbouleh is a simple but delicious salad made with bulgur wheat, tomato, cucumber, and fresh herbs. Add chickpeas to turn this recipe into a nice lunch, or serve as part of a Middle Eastern platter with falafel, hummus, and pita.
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Raw Vegan Pad Thai Salad
The Spruce
For a quick and easy salad, throw together this raw Thai-style salad that resembles the classic dish pad thai. Chopped nuts add extra crunch and protein. Add a sprinkle of chili oil or finely minced chili pepper for some heat.
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Red and Green Salad
The Spruce / Katarina Zunic
A red and green salad adds a nice pop of color to any dinner table, especially during the holidays. Ribbons of zucchini along with peppery arugula and herbs are the green, while tart, crunchy pomegranate seeds add a festive touch of red.
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Vegan Israeli Salad With Pearl Couscous, Cucumbers and Parsley
The Spruce / Anastasiia Tretiak
Pearl couscous, a small chewy pasta, is a delightful base for this Israeli salad. With fresh, crunchy cucumbers, bell pepper, tomato, and fresh herbs, it's a refreshing lunch or side.
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Peanut Thai Pasta Salad
The Spruce / Leah Maroney
This super flavorful Thai-style pasta salad is made with easy-to-find ingredients. Don't let the list of sauce ingredients deter you—chances are you have them in your fridge or pantry. Tossed with veggies, this room temperature is extremely versatile.
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Roasted Cauliflower Salad With Pomegranate
The Spruce / Laurel Randolph
Take a break from leafy greens and serve a roasted cauliflower salad. The spiced, crisp-tender caulflower is combined with red onion, fresh cilantro, and sweet-tart pomegranate seeds. With a light lemon dressing, it's a natural pairing for hummus.
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Vegan Carrot Raisin Salad
a_namenko / Getty Images Lightly sweet, carrot salad is a colorful side for grilled veggies or tofu or even vegan burgers. Raisins add a nice contrast in texture and natural sweetness, and vegan mayonnaise keeps the dish creamy and savory.
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Fat-Free Vegan Pasta Salad
The Spruce
A colorful and flavorful vegan pasta salad is a packable lunch, picnic or barbecue side, or potluck dish. Feel free to swap out some of the vegetables for other favorites like cucumber, snap peas, or corn.
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Fennel Avocado Salad
The Spruce
For a simple but impressive side dish, quickly assemble a fennel avocado salad. Crunchy slices of fennel match perfectly with creamy avocado and zesty red onion. Cut the avocado just before serving to keep it from turning brown.
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Sweet and Sour Corn and Bean Salad
The Spruce / Diana Rattray
This no-cook bean salad uses canned vegetables and pantry ingredients, so it can be whipped up anytime at a moment's notice. For the best flavor, let it marinate in the fridge for several hours before serving.
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Cold Soba Noodle Salad
The Spruce / Laurel Randolph
Soba noodles are thin buckwheat noodles commonly used in Japanese cuisine. They work wonderfully in salads like this cold noodle dish, especially when paired with crunchy fresh vegetables and a ginger and sesame dressing.
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Black Bean and Rice Salad
The Spruce / Diana Rattray
Black beans and rice are a classic combination that's both nutritious and delicious. This high-fiber, high-protein vegan bean and rice salad includes fresh bell pepper, tomato, green onion, and a simple spiced vinaigrette.