On the old Bowl and Blade menu, almost every salad came as a bowl or rolled into a wrap. These are those recipes, rewritten for home kitchens: big, crunchy, properly filling salads, each with a way to turn it into lunch on the go.
The recipes
- Kale Caesar Salad: massaged kale, lighter dressing, plus a vegan version.
- Thai Salad: pickled papaya, mango, herbs and spicy peanut dressing.
- Mediterranean Mezze Bowl: chickpeas, olives, feta and tahini.
- Buffalo Chicken Salad: baked buffalo chicken and blue cheese.
- Avocado Burrito: rice, black beans and roasted salsa.
How to build a salad that keeps you full
- A sturdy base. Kale, romaine, cabbage or mixed greens.
- Crunch. Raw vegetables, toasted nuts or seeds, crisp breadcrumbs.
- Protein. Chicken, tofu, chickpeas, beans or fish.
- Something sharp or sweet. Quick pickles, citrus, mango or tomato.
- A dressing with body. Yogurt, tahini or nut butter dressings coat better than thin vinaigrettes.
Turning any salad into a wrap
- Warm a large tortilla so it is soft and does not crack.
- Dress the salad lightly; a soggy wrap usually means too much dressing.
- Keep wet ingredients like tomato in the middle, away from the edges.
- Fold in the sides, roll tightly, and toast seam-side down in a dry pan to seal.
Make-ahead tips
Store dressings in a jar and greens dry in a container lined with a paper towel. Kale and cabbage salads can be dressed a few hours ahead; delicate greens should be dressed just before eating. Toasted breadcrumbs and nuts keep their crunch best stored separately.
Looking for more? Try our falafel waffle, avocado toasts and açaí bowls.