It is that time of year. You are heading to a potluck and need something bright and fresh to contribute to the spread. Or maybe you need a go-with for whatever you’ve tossed on the grill. No matter what the reason, having a handful of super flavorful, do-ahead and portable salad recipes to choose from makes your life simple. From a spin on a Middle Eastern fattoush, to a sweet and sour broccoli crunch salad – or a tangy Asian noodle salad, you’ll find something to love about any one of these five veggie-forward dishes.

Want to know a trick of the trade? Next time you go through a jar of jam or another condiment that comes in a glass jar, clean it well and save it for your salad dressings. Add all of the ingredients for the dressing to the jar, and you’re ready! It can go with you and your salad to a party, or be pulled out of the fridge when it’s go-time and given a quick shake to blend. Salads should always be tossed at the last minute to keep them from getting soggy, and this method makes it easy, portable and saves you an extra bowl to clean. Buon appetito!

Broccoli, Date & Edamame Salad with Pickled Shallot Vinaigrette

This is a bright and punchy salad, sweet and salty with plenty of crunch. It is this combination that makes it totally addictive. After you cook the broccoli and edamame, make sure that you take care to remove as much of the moisture from them as possible. It is the most important thing you can do to ensure a successful dish. If too much water is clinging to the broccoli florets, it will water down the dressing and minimize its impact.

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Chickpea Fattoush

A traditional fattoush is made from tomatoes, cucumbers, and stale pita bread that is toasted and crumbled up to provide a lovely texture to the salad. You can think of it like a Middle Eastern version of a panzanella salad. Here, I’ve used chickpeas and tossed them with the usual flavorings, which bulks it up and makes it a more substantial side dish. Many will say it is not a fattoosh without crispy pita. I give it as an option here, allowing you to choose to have this salad be gluten-free if desired.

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Jicama Mango Salad

This started out as one of those salads I made in bulk for a party, just tossing things in as I went and mixing up a quick dressing. When multiple guests began asking me for the recipe, I quickly jotted down my steps so I could recreate it and share it with the world. It is perfect as a fresh and vibrant side to any sort of grilled meat or fish, serve it with tacos, burgers, or bring it to a potluck. Then, everyone will be asking you for the recipe! The cheese is optional, in case you’d like to keep it vegan, but it does add a lovely salty counterpoint to the mango if you do not have any dietary restrictions.

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Lemony Snap Pea & Cucumber Salad

This simple salad takes but minutes to put together, and is a welcome dish whenever snap peas and cucumbers are at their freshest. A delicious salad throughout the summer months on your dinner table, it also travels well and makes for a perfect potluck side dish. If you have trouble finding pre-grated cotija cheese, it is easy to grate yourself, however you could also use grated parmigiano or pecorino instead. Make sure to taste for seasoning after you toss it together. I always find a little extra lemon juice just before serving to be needed, and occasionally a bit more salt as well.

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Asian Rice Noodle Salad with Asparagus, Tuna & Miso-Ginger Vinaigrette

This is the type of salad that you can toss anything into. Substitute broccoli for the asparagus, tofu or chicken for the tuna, use a different noodle… just don’t leave out the furikake. Furikake is an Asian condiment made from seaweed, sesame seeds and other seasonings, and it adds that special touch to the finished dish. Sprinkled on top of this chewy rice noodle salad tossed in a punchy garlic ginger miso dressing, it is utterly addictive. I always order my furikake from Amazon, and like the JFC Katsuo fumi brand. It is inexpensive and usually shows up on my doorstep within a few days.

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