May is National Salad Month and it’s one of our favorite dishes, because the combination of vegetables, fresh fruits and toppings are virtually endless. Salads are an excellent way to incorporate ingredients from your local farmer’s market and a great way to expand your horizons and try new ingredients and toppings.

Remember, whether it’s preparing salad, cutting and cooking proteins, or selecting fruits and vegetables, proper food handling techniques are imperative. To learn more about food safety and how to properly handle, and prepare, your favorite foods, visit this page from the Centers for Disease Control.

Parmesan Celery Walnut Salad

Parmesan Celery Walnut Salad. Photo: Lance Mellenbruch.

This celery salad is crisp and perfect for any time of the year! All you need is a little time to chop up the ingredients and then you can just leave it in the refrigerator to liven the flavors. It gives you the free time to do whatever you want before chomping into this delicious salad. Recipe here with how-to video link.

Fried Green Tomato and BLT Salad

Fried Green Tomato BLT Salad. Photo: Lance Mellenbruch.

The very best of summer- this Southern BLT salad features golden, crispy fried green tomatoes layered over fresh spring greens, with crumbled bacon and ripe tangy-sweet summer tomatoes. Topped with a ladle of fresh-made buttermilk dressing, this salad is delicious served with ice cold sweet tea on a hot summer night. Recipe here with how-to video link.

Spinach Salad with Orange, Fennel and Black Olives

Spinach Salad with Orange, Fennel, and Black Olives courtesy of Death al Fresco

Shared by our friend, and author, Leslie Karst from her book Death al Fresco, the combination of the sweet oranges, crunchy fennel, and salty olives makes for a zesty palate-cleanser. And because the salad can be prepared in advance and then tossed at the last minute, it’s a terrific side dish for a dinner party of any size, from four to forty guests. Recipe here.

Pecan, Pear, Pomegranate and Kale Salad

Pecan, Pear, Pomegranate Kale Salad by American Pecan Council.

Combine crunchy kale with fresh pecans, pomegranate seeds and pears for a colorful and nutritious salad that’s topped with a simple homemade dressing. Recipe here.

Sweet Veggie Onion Salad with Margarita Dressing

Sweet Veggie Onion Salad by National Onion Association

This mouthwatering sweet veggie onion salad, made with corn, jicama, edamame and sweet bell peppers is perfectly complemented by a tangy homemade Margarita Dressing. Recipe here.

Quinoa, Corn and Edamame Chicken Salad In A Jar

Quinoa Corn and Edamame Chicken Salad in a Jar by Andrea Correale via Elegant Affairs

This tasty Quinoa, Corn and Edamame Chicken Salad in a jar is packed full of nutritious ingredients! Fully portable and deliciously colorful, this easy-to-make salad is the perfect 1-serving lunch or meal prep. Recipe here.

Broccoli and Thai Tahini Sauce

Broccoli With Thai Tahini Sauce from Ritual Wellness via Project Juice

The superstar of the recipe is the sauce – inspired by the flavors found in a traditional Thai Peanut sauce, but with the benefits of being soy-free, nut-free, and sugar-free! Tahini, a paste made from sesame seeds (a great source copper, manganese, and calcium among many other minerals), is used in place of the peanut butter. Recipe here.

Mediterranean Mezze Salad

Mediterranean Mezze Salad by Terra’s Kitchen

This colorful and tasty salad is a delicious combination of chickpeas, sweet tomatoes, cucumber, olives, carrots, celery, and pita chip,  served with a tangy hummus dressing! Recipe here.

Panzanella: Italian Ripe Tomato Salad

Panzanella: Italian Ripe Tomato Salad. Photo: Roni Proter.

From Guest Contributor Roni Proter, this classic and fresh Italian ripe tomato-based salad is gently tossed with a light vinaigrette. Simply cube your fresh veggies into fairly equally sized pieces, about 1-inch, combine with fresh mozzarella and basil, and enjoy! Recipe here with how-to video.

Happy National Salad Month!