Salads

Forget everything you know about macaroni-mayo gloop—these four tips guarantee pasta salad nirvana.

Impress your guests at your next BBQ: these grilled asparagus, edamame and crab salad rolls are picture-perfect and pair great with homemade miso sauce.

I do not crave salad because it’s healthy; I crave it because it tastes good. In fact, my only objective in making a salad is that it be as delicious as possible. This is the kind of salad that makes people who hate kale come back for seconds, so don’t hesitate to double the recipe. —Christine Flynn

To my knowledge, this is an original recipe born out of a “what shall we eat for dinner tonight?” situation. I didn’t have many ingredients in the fridge and, as I recall, they all ended up in the recipe. Don’t be misled by this dish’s origin story. It is so good. The lemon gets a bit charred and chewy, the cabbage is nutty and coated in spicy, garnet-coloured harissa, and the herbs and crispy pita add the perfect amount of aromatic crunch to cut through the heat. —Christine Flynn

Plant-based, seafood and grilled-meat salads to fill up your plates with colour, texture and flavour.