edamame salad

Photo: Amber Locke

A Dish That'll Fill You Up and Leave You Energized, Too
Tender, protein-packed edamame can boost any salad, but the young soybeans are the star of this dish from Amber Locke's new book, Nourish. There are also avocado pieces speckled with poppy seeds and matchstick carrots (here, purple, yellow and orange varieties), so there's a nice balance of textures. Locke suggests a citrus or creamy dressing, such as this spicy, lemony one or this miso-based one.

Get the recipe: Edamame Bean Salad

Photo: Katie Newburn

The Amazing Salad You Can (Almost) Make Whenever the Mood Strikes
A sweet and salty salad you can make largely with pantry ingredients in just 25 minutes? Believe it. McKel Hill's new book, Nutrition Stripped, shares the recipe, which starts with millet, a mineral-rich grain. The dressing is a chunky one, made with chopped green olives, garlic, shallot, sun-dried tomatoes, lemon juice, capers, chopped dates, oil, mustard and vinegar, with finishing touches of chopped fresh mint and parsley.

Get the recipe: Moroccan Millet Salad

Photo: Ashley McLaughlin

The Indian-Spiced Salad with Many, Many Options
This chickpea salad from Angela Liddon's new book, Oh She Glows Every Day, is lightly flavored with curry—just enough to give it character without overpowering the dish. And there are plenty of options for serving it, from scooping it into leaves of Boston or bibb lettuce, to stuffing it in a whole grain pita or eating it with crackers. The best part: It keeps in the fridge for three to four days.

Get the recipe: Curried Chickpea Salad

Photo: Amber Locke

The Fruity Version of a Trend That's Still Going Strong
Massaging kale may sound a little silly, but it's the best way to break down the uber-healthy yet tough leaves. Locke rubs the leaves with an orange juice-based dressing until they're silky soft (though they still won't wilt if you make this ahead of time). Then, she adds sliced cranberries (in the fall, you can use a combination of fresh and dried for a lovely contrast; but, other times of year, using dried is still great) and orange segments for sweet flavor.

Get the recipe: Massaged Kale Salad with Oranges and Cranberries

Photo: Amber Locke

The Veggie Bowl That Looks Like a Party
Making a mixed-vegetable "couscous" is an unexpected technique for using up any smaller bits of produce in your fridge—plus, it makes a nutritious alternative to traditional, wheat-based couscous. You can use whatever you have on hand; Locke uses a spectrum of different-colored vegetables, including bell peppers, sweet potatoes, baby corn, kale, beets, carrots, red cabbage, broccoli and radishes, blitzing them in a food processor until they're the size of grains of rice (or, more precisely, couscous). She says the confetti-like mixture is delicious on its own, or with whatever dressing you'd like.

Get the recipe: Rainbow Vegetable "Couscous"

Photo: Katie Newburn

A New Way to Eat Brussels Sprouts (and More!)
Kale isn't the only vegetable that can use a good massaging. In this play on coleslaw, Hill shows how thinly sliced Brussels sprouts, beets, carrots and Napa cabbage also benefit from the technique. The sprouts can be fantastic raw—they just need to be broken down somewhat, by the action of your hands working oil, lemon juice and salt into them. A citrus-tahini dressing completes the salad, which Hill says tastes even better after sitting in the refrigerator for a few days.

Get the recipe: Massaged Beet, Carrot and Brussels Sprout Salad with Citrus-Tahini Dressing