Dips, Dressings, and Salads We’re Loving Right Now
The new vegan Caesar dressing recipe in GP’s lunch rotation and our all-time favorite recipes for late spring and summer produce.
DIPS
Sweet Potato Hummus Plate
Technically this isn’t hummus, but this sweet potato tahini dip is made lovingly in its image. Cumin, garlic, lemon, and salt round out the sweet, creamy, earthy mix of sweet potatoes and tahini. Serve with veggies or crackers and a few briny olives for a satisfying snack board lunch.
Summer Crudités with Avocado Dip
The combo of crunchy vegetables and creamy, slightly spicy dip is a summer favorite.
Roasted Pepper and White Bean Dip
Blend together some jarred roasted red peppers, white beans, and seasonings and you’ve got a healthy dip in minutes.
Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)
Make a big batch and serve with crudités and seed crackers. Use the leftover dip as a dressing or a sauce throughout the week.
DRESSINGS
Vegan Caesar Dressing
Egg yolk, Parmesan, and anchovies give a traditional Caesar dressing its signature creaminess, saltiness, and umami flavor. You can still achieve that with some of our favorite vegan pantry essentials: miso, vegenaise, vegan Worcestershire sauce, and nutritional yeast.
Vegan Chipotle Dressing
We are obsessed with the vegan chipotle dressing at the Erewhon salad bar here in LA, so we made an easy cheat. It’s creamy enough to replace either cheese or sour cream, and the smoky chipotle adds depth.
Creamy Cilantro Avocado Dressing
One of those slather-this-on-everything sauces. It’s savory, herby, and creamy.
Carrot and Ginger Dressing
An OG GP recipe that’s great spooned over salads or used as a dip. It’s also the best way we know to get kids to eat their veggies.
SALADS
Fresh Leafy Kimchi Salad
The powerful flavors of kimchi are delightfully reimagined in this bright, fresh salad. Tender greens, rich avocado, and crisp sunflower seeds round everything out and make for a super savory salad that feels both light and satisfying.
Couscous and Clover
A new take on familiar pasta salads. The pepita-and-pea-tendril sauce is similar to pesto, but seasoning it with earthy cumin and onion powder gives it a uniquely savory flavor. Prep in advance and keep in your fridge for a quick and simple lunch.
Vegan Chopped Salad
This salad does require some chopping, but since there’s no cooking involved, it comes together quickly.
Tropical Chop with Macadamia Lime Dressing
There is so much going on here in the texture department: juicy pineapple, crunchy carrots, and crisp jicama, tossed together in a creamy, tangy macadamia nut dressing—topped off with toasted coconut and a mess of fresh herbs.
Kale Cabbage Slaw with Almonds and Dill
It doesn’t get easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsifying foolproof), and from there, all you have to do is chop and toss everything together.
Grilled Corn Salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.
Chickpea Salad with Roasted Red Peppers
Red onion, sumac, and red wine vinegar are a bright trio. If there’s a superior cold bean salad, we have not met it.
Kale and Avocado Salad with Roasted Carrots
Hit the hot veggies with sherry vinegar right when they come out of the oven, so they really absorb the deep, sweet, and tangy flavor. And make this salad ahead of time for potlucks and packed lunches—the roasted veggies and sturdy kale keep well.
Sweet Potato Hummus Plate
Technically this isn’t hummus, but this sweet potato tahini dip is made lovingly in its image. Cumin, garlic, lemon, and salt round out the sweet, creamy, earthy mix of sweet potatoes and tahini. Serve with veggies or crackers and a few briny olives for a satisfying snack board lunch.
Summer Crudités with Avocado Dip
The combo of crunchy vegetables and creamy, slightly spicy dip is a summer favorite.
Roasted Pepper and White Bean Dip
Blend together some jarred roasted red peppers, white beans, and seasonings and you’ve got a healthy dip in minutes.
Dip Duo (Red Curry Almond Butter Dip and Greener Goddess Dip)
Make a big batch and serve with crudités and seed crackers. Use the leftover dip as a dressing or a sauce throughout the week.
Vegan Caesar Dressing
Egg yolk, Parmesan, and anchovies give a traditional Caesar dressing its signature creaminess, saltiness, and umami flavor. You can still achieve that with some of our favorite vegan pantry essentials: miso, vegenaise, vegan Worcestershire sauce, and nutritional yeast.
Vegan Chipotle Dressing
We are obsessed with the vegan chipotle dressing at the Erewhon salad bar here in LA, so we made an easy cheat. It’s creamy enough to replace either cheese or sour cream, and the smoky chipotle adds depth.
Creamy Cilantro Avocado Dressing
One of those slather-this-on-everything sauces. It’s savory, herby, and creamy.
Carrot and Ginger Dressing
An OG GP recipe that’s great spooned over salads or used as a dip. It’s also the best way we know to get kids to eat their veggies.
SALADSFresh Leafy Kimchi Salad
The powerful flavors of kimchi are delightfully reimagined in this bright, fresh salad. Tender greens, rich avocado, and crisp sunflower seeds round everything out and make for a super savory salad that feels both light and satisfying.
Couscous and Clover
A new take on familiar pasta salads. The pepita-and-pea-tendril sauce is similar to pesto, but seasoning it with earthy cumin and onion powder gives it a uniquely savory flavor. Prep in advance and keep in your fridge for a quick and simple lunch.
Vegan Chopped Salad
This salad does require some chopping, but since there’s no cooking involved, it comes together quickly.
Tropical Chop with Macadamia Lime Dressing
There is so much going on here in the texture department: juicy pineapple, crunchy carrots, and crisp jicama, tossed together in a creamy, tangy macadamia nut dressing—topped off with toasted coconut and a mess of fresh herbs.
Kale Cabbage Slaw with Almonds and Dill
It doesn’t get easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsifying foolproof), and from there, all you have to do is chop and toss everything together.
Grilled Corn Salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.
Chickpea Salad with Roasted Red Peppers
Red onion, sumac, and red wine vinegar are a bright trio. If there’s a superior cold bean salad, we have not met it.
Kale and Avocado Salad with Roasted Carrots
Hit the hot veggies with sherry vinegar right when they come out of the oven, so they really absorb the deep, sweet, and tangy flavor. And make this salad ahead of time for potlucks and packed lunches—the roasted veggies and sturdy kale keep well.
Fresh Leafy Kimchi Salad
The powerful flavors of kimchi are delightfully reimagined in this bright, fresh salad. Tender greens, rich avocado, and crisp sunflower seeds round everything out and make for a super savory salad that feels both light and satisfying.
Couscous and Clover
A new take on familiar pasta salads. The pepita-and-pea-tendril sauce is similar to pesto, but seasoning it with earthy cumin and onion powder gives it a uniquely savory flavor. Prep in advance and keep in your fridge for a quick and simple lunch.
Vegan Chopped Salad
This salad does require some chopping, but since there’s no cooking involved, it comes together quickly.
Tropical Chop with Macadamia Lime Dressing
There is so much going on here in the texture department: juicy pineapple, crunchy carrots, and crisp jicama, tossed together in a creamy, tangy macadamia nut dressing—topped off with toasted coconut and a mess of fresh herbs.
Kale Cabbage Slaw with Almonds and Dill
It doesn’t get easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsifying foolproof), and from there, all you have to do is chop and toss everything together.
Grilled Corn Salad
The perfect way to take advantage of summer corn, this recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.
Chickpea Salad with Roasted Red Peppers
Red onion, sumac, and red wine vinegar are a bright trio. If there’s a superior cold bean salad, we have not met it.
Kale and Avocado Salad with Roasted Carrots
Hit the hot veggies with sherry vinegar right when they come out of the oven, so they really absorb the deep, sweet, and tangy flavor. And make this salad ahead of time for potlucks and packed lunches—the roasted veggies and sturdy kale keep well.
