If leafy green salads leave you wanting something more, look no further than these three non-leafy green salads. Full of extra crunch, nutrients and flavors, they’re so much more than your ordinary mixed greens.

Sauteéd Bok Choy With Ginger and Sesame

Ingredients

• 2 tablespoons toasted sesame oil
• 1 2-inch (5cm) piece ginger, peeled and thinly sliced
• 8 baby bok choy (about 1 pound or 225g), quartered lengthwise
• 4 stalks of celery, cleaned, trimmed of leaves and diced
• 1 cup (150g) green beans, sliced
• 1/4 cup (59ml) fresh grapefruit juice or lime juice
• 1 tablespoon Bragg’s Liquid Aminos
• Kosher salt and freshly ground pepper, to taste
• Toasted sesame seeds (for serving)
• 1 tablespoon ume plum vinegar (optional)

Directions

Heat oil in a medium pot over medium heat. Cook ginger, stirring occasionally, until golden brown, about 3 minutes. Add celery and green beans and sauté until tender, about 3 minutes. Then add bok choy, cover with lid and let steam until just wilted, about 3 minutes. Uncover and let cool.

Drain any excess liquid then toss the vegetables with the juice and soy in a large bowl, and season with salt and pepper. Sprinkle with toasted sesame seeds, drizzle with ume vinegar and serve.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 94; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 509mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugar: 1g; Protein: 2g

Snap Pea and Asparagus Salad

Ingredients

• 1/4 cup (75g) raw pistachios, coarsely chopped
• 1 1/2 cups (265g) snow peas, sliced thinly
• Kosher salt, to taste
• 1 small shallot, finely chopped
• 2 tablespoons champagne or white wine vinegar
• Freshly ground black pepper, to taste
• 1/3 cup (78ml) olive oil
• 1 bunch asparagus, sliced thinly lengthwise on a mandoline
• 2 cups (40g) trimmed pea shoots or arugula
• 1/2 cup (15g) mint leaves
• 2 tablespoons tarragon leaves
• 2 tablespoons chive or radish blossoms (optional)

Directions

Preheat oven to 350°F (177°C). Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.

Combine beans, asparagus, pea shoots, mint and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 267; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 15g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 12g; Dietary Fiber: 5g; Sugar: 3g; Protein: 6g

Fresh Peas With Tangy Lemon-Yogurt Dressing

Ingredients

• 3/4 cup (177ml) buttermilk
• 3 tablespoons (53g) plain whole-milk Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• Large pinch of kosher salt
• 4 cups (352g) sugar snap peas, strings removed, thinly sliced
• 2 tablespoons olive oil, plus more to taste
• 1 teaspoon lemon zest, finely grated, plus more to taste
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Directions

Whisk buttermilk, yogurt, lemon juice, garlic and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 tablespoons olive oil and 1 teaspoon lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

Serves: 4 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 184; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 3mg; Sodium: 204mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 6g; Protein: 5g