Mediterranean Goddess Bowl Brent Parrino Print Recipe This fresh, flavorful bowl from goop Kitchen’s chef Brent Parrino is easily adaptable to whatever you’re feeling that day. For a meat-free version, you can substitute falafel, eggs, or fish in place of the chicken, and feel free to play around with any green veggies you like. You might recognize the herb marinade—it’s the same versatile recipe used for this Winter Salmon Bowl. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 2 FOR THE HERB MARINADE: ⅓ cup olive oil 1 tablespoon lemon zest 1 teaspoon ..read more

Tip Editor's Tip: For easy prep, make the quinoa ahead of time and store it in the fridge for up to 3 days. Warm Nutty Superfood Salad Radhi Devlukia-Shetty Print Recipe Quinoa is like salad’s secret weapon for filling you up without weighing you down. I especially love mixing white and red quinoa because the red has a nutty flavor and firmer texture, while the white is milder and creamier. Quinoa is also packed with protein, and here I complement it with other powerhouse ingredients like black-eyed peas, broccoli, and almonds. It all comes together with an Asian-inspired gingery dressing ..read more

Everyday Shaved Kale and Brussels Salad Kim Floresca Print Recipe We’re aiming for simplicity here. Feel free to explore by adding shaved fennel or a little apple for sweetness. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 2 For the vinaigrette: 2 tablespoons apple cider vinegar 1 tablespoon minced shallot (optional) 1 teaspoon Dijon mustard salt and pepper to taste ¼ cup extra virgin olive oil For the salad: ½ cup shredded kale ½ cup shredded Brussels sprouts ½ cup shredded green cabbage 2 cups pulled rotisserie chicken 1 avocado, pitted and sliced ..read more

Greenest Green Salad Kim Floresca Print Recipe This salad calls for a lot of chopping, but it’s worth it. There’s something about the creamy pesto, fresh greens, and briny capers and artichoke hearts that really brightens up this salad. Make extra crackers to use as a garnish for soup or to up your salad-topping game. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.) SERVES 4 For the salad: ½ cup artichoke hearts, steamed 2 tablespoons capers, rinsed and roughly chopped 1 teaspoon finely chopped parsley salt and pepper to taste olive oil ½ cup canned chickpeas ..read more

Tip Editor's Tip: Use the highest-quality greens you can find, says Pierre Serrao. “That’s what really makes the salad.” Garden Greens Ghetto Gastro Print Recipe We need and love the greens. Whether we’re catching our favorite vendor at Saturday’s farmers’ market or picking a small haul from the community garden, we constantly crave the assortment of flavorful, nutritious, and versatile green leaves. If you’re able, try to venture out to a local, independent market, sign on to get a box of veggies from a local farmer, or if you have the space, maybe try your hand at a container garden to ge ..read more

Photo courtesy of Deborah Jones Thomas Keller’s Bibb Lettuce Salad (Salade de Laitue) Thomas Keller Print Recipe The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich, juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself. This salad is all about freshness. Use plenty of freshly picked fines herbes: parsley, chives, tarragon, and chervil; harder herbs, such as savory, rosemary, and marjoram, would be too strong. Finish it wi ..read more

Cameron Diaz’s Summer Crunch Salad Kim Floresca Print Recipe If you like your salads a little sweet and a little spicy, this one’s for you. It’s plenty filling on its own, but you can try adding grilled chicken or salmon for extra protein. (And if you’re in LA, you can also skip the cooking and order it directly from goop Kitchen.) SERVES 2 FOR THE VINAIGRETTE: ¼ cup cashews, toasted 2 tablespoons maple syrup 2 tablespoons rice wine vinegar juice of 1 lime 1 tablespoon Dijon mustard 1 tablespoon roughly chopped fresh ginger 1 tablespoon miso paste 1 tablespoon gluten-free tamari 1 teaspoo ..read more

Tip Editor's Tip: Make the dressing in advance. California Dinner Salad Danielle Walker Print Recipe “This is my simple dinner salad and, truth be told, it may be a little different from what you’re expecting. Don’t get me wrong, I love a good garden salad with ranch dressing and maybe bacon bits. But being a California girl, salad for me has always meant greens with whatever fruit is in season—pears, apples, grapes, Cara Cara oranges, clementines—and lots of avocado, crunchy nuts or seeds, whatever herbs I have on hand, a basic vinaigrette, and sometimes a little soft goat cheese c ..read more

Tip Editor's Tip: Deseed the chili before pickling if you prefer less heat. Leafy Greens with Radishes The Culinistas Print Recipe Combining raw and cooked versions of the same ingredient in one dish automatically elevates it. This salad does that with radishes—you get to experience all those contrasting and complementary textures and flavors. Serves 4 1 bunch radishes 7 tablespoons olive oil, divided ¼ cup champagne vinegar 5 tablespoons honey, divided 1 serrano chili, thinly sliced ¼ cup sunflower seeds 1 tablespoon urfa chili 1 head Bibb lettuce, hand torn salt and freshly ground p ..read more

Tip Editor's Tip: Garnish with extra chopped herbs. Tomato Salad with Ranch Print Recipe Creamy ranch is good on everything, but on perfectly ripe tomatoes, it’s sublime. Serves 4 to 6 3 heirloom tomatoes, sliced or cut into wedges 1 pint mixed cherry tomatoes, larger ones cut in half ¼ cup full-fat Greek yogurt 2 tablespoons vegenaise 1 clove garlic, grated 1 small bunch chives, finely chopped (about ½ cup) ¼ cup finely chopped parsley ¼ cup finely chopped basil lemon juice to taste 2 tablespoons (or as needed) buttermilk, milk, or water salt and pepper to taste sea salt and olive oil ..read more