Salad Love by David Bez

Salad Love by David Bez



About The Book

Discover 260 hearty, flavorful, and beautiful salads that can be prepared in a flash with little more than a knife and a cutting board.

Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients. In Salad Love, he shares his favorite recipes from his yearlong experience. 
Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate. In summer, try Oak-Smoked Cheddar, Peaches, and Blueberries; for fall, savor hearty Roast Chicken, Quinoa, Red Pepper, and Peanuts; in winter, fuel up with Ham, Roasted Potatoes, Carrots, and Dried Cranberries; and in spring, enjoy Egg, Asparagus, Croutons, and Pecorino. 

Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year. 

Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day

I must confess, I haven't tried soy cream before. I am an avid salad eater and love to hear myself go, "Crunch, crunch!" The section on Dressings & Spices is great!

The Friday #56

"Replace the cottage cheese with soy cream or pureed silken tofu."  

Cottage Cheese, Peas & Cucumber 


For the salad, assemble:

2 ounces arugula and baby watercress
Scant 1/3 cup steamed peas
Generous 1/3 cup chopped cucumber
Scant 1/4 cup cottage cheese
2 scallions, finely chopped

For the dressing, mix:

1 tablespoon extra virgin olive oil
1 teaspoon cider vinegar
Pinch of salt and pepper

**********

Prosciutto, Melon & Croutons

For the salad, assemble:

2 ounces arugula
2 ounces prosciutto, roughly shredded
Handful of croutons
Handful of fresh chives, chopped
3 1/2 ounces cantaloupe, chopped

For the dressing, mix:

1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Pinch of salt and pepper

Vegetarian Alternative: replace the prosciutto with 2 ounces cheese, such as goat cheese or Brie.

My Review

The food photography is excellent and enticing. I love how plant based recipes are so vibrant and alive. Overall, the book is a visual feast for the reader. I found the cookbook to be well organized with colorful circles on each page referencing a vegan/vegetarian, pescatarian/omnivoire and raw recipe substitution. What I especially like is that the salads can be assembled quite quickly and the many flavorful dressings are simple to make as well. Grouping green salads with the seasons makes sense. For example, the author suggests a type of Cheddar with peaches and blueberries in the summer. For the Fall, enjoy Roasted Chicken, Quinoa, Red Pepper and Peanuts. I was inspired by the author's journey to try a different salad each day of the year. What a healthy goal to achieve. I'm diving into this beautiful, nutritious salad book to share exciting meals with my family and friends. Roasted sweet potato, black lentils and pistachios sounds great!

5/5 stars. Excellent!

  "I received this book from Blogging for Books for this review."


About The Author

Author David Bez

DAVID BEZ is the author of Salad Pride, a blog followed by salad fans all over the world. David is not a chef, he is an art director and a food lover with a limited lunch break; an Italian who cares about what's on his plate; a designer who knows that you eat with your eyes first. His blog chronicles his personal challenge to make one new salad a day for an entire year. He has been featured in StylistEmerald Street,The Huffington PostThe Times, and others.

Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day

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