The Complete Book of Salads: A Fresh Guide with 200+ Vibrant Recipes (The Complete Atk Cookbook)

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The Complete Book of Salads: A Fresh Guide with 200+ Vibrant Recipes (The Complete Atk Cookbook)

The Complete Book of Salads: A Fresh Guide with 200+ Vibrant Recipes (The Complete Atk Cookbook)

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Using vegetables, herbs, nuts, grains, and spices to create a combination, your salad will no longer be a bland dish that makes people deny. You will see many combinations of plant-based ingredients such as Spinach, Pinto Beans with sweet ingredients like yogurt, butter, milk, etc. That’s where these fabulous cookbooks come in. Not only do they cover the foundational elements of buying and prepping vegetables, all of them suggest interesting ways to layer new flavors, pair textures, and finally try out that fancy produce you’ve been eyeing at the farmer’s market. Whether you’re a salad aficionado or still trying to figure out what goes with cherry tomatoes, these healthy, salad-forward recipe books will change the way that you approach vegetables.

One thing that makes this book a must-read one is a variety of methods. This book teaches you how to make food with an oven, stove, and also a microwave. Among 365 recipes, green mango salad is my go-to dish. It is easy to make; the blend between the lightly sweet and acid of mango with the mint leaf’s spice makes it mouth-melting. Don’t start with the mountain at the beginning but with some small stones to practice. While you get familiar with these techniques and terminologies, go for the more challenging. 2. PicturesWarm, coin-shaped slices of pan-fried carrots, white beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing.

A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing and topped with ripe, creamy avocado.A shredded green salad bulked out with blanched broccoli, avocado, pistachios, a bit of feta cheese, and tossed with a tarragon balsamic vinaigrette. Each book has a unique cooking style with different skills and mindsets. If you desire to try recipes from different within a short period, it’s quite challenging, and the result will not be as good as expected. Variety salad styles, adaptive to many occasions, well-designed cover book, very creative recipes. ”

Easy to make, up to 100 recipes; recipes are categorized based on dietary, detailed recipes with alternative ingredients .” Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee. Then you add sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces. It's beautiful and delicious. Simply cilantro leaves and stems tossed with a simple shallot-forward soy sauce dressing, plus peanuts, and asparagus. If you're at all a cilantro fan, you have to try this. Your ordinary salad will turn into a complete lunch box that satisfies your energy needs and also your tasting buds.

A list of fifty of the best salad recipes I’ve prepared over the years. You’ll see a mix of green salads, chopped salads, grain and pasta salads. They all have an emphasis on fresh, whole, seasonal, plant-based ingredients.

Using fruits as the main ingredients, serve as main dishes or desserts, beautiful decoration, good to your health.” Shredding hard-boiled eggs on a box grater makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic. The barbecue salad with a spice combination is also enjoyable. It is perfect for a BBQ friends gathering. Do you think it’s a good idea to hold a plant-based BBQ sometimes, don’t you? Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set. This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads. A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.

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