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Chop Chop Salad

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.

Author: Julie Mayfield

Cobb Salad

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily...

Spicy Black Bean and Corn Tacos

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and...

Author: Katherine Sacks

Costa Rican Breakfast Bowl (Gallo Pinto)

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Author: Darshana Thacker

Carrot, Avocado, and Orange Salad

Author: April Bloomfield

Avocado and Watercress Salad

Author: Maggie Ruggiero

Spicy Cucumber Avocado Soup

Spicy Cucumber-Avocado Soup

Crab Louie Salad Lettuce Cups

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Author: Anna Stockwell

Crab Tostadas

Author: Lourdes Castro

Deep Dish Quiche with Garnishes

You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...

Author: Tara O'Brady

Avocado and Corn Salsa

Author: Steven Raichlen

Cold Avocado Corn Soup With Cilantro Oil

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...

Campechana Extra (Mexican Seafood Cocktail)

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...

Author: Levi Goode

Southwest Rice and Corn Salad with Lemon Dressing

Author: Bon Appétit Test Kitchen

Spinach Salad with Pear and Avocado

Author: Susan H. Eastridge

Chipotle Black Bean Burritos

Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.

Chickpea Salad Sandwich with Creamy Carrot Radish Slaw

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...

Author: Katherine Sacks

Avocado and Grapefruit Salad

Author: Dave Kovner

Heirloom Tomato Salad with Feta Dressing

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Author: Monday Morning Cooking Club

Asian Spinach Salad with Orange and Avocado

Author: Bon Appétit Test Kitchen

Mexican Meat Patties with Fresh Corn Salsa

Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...

Author: Anna Stockwell

Crispy Scallop Salad

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Author: Anna Stockwell

Chocolate Almond Fridge Fudge

The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.

Author: Chris Morocco