Arugura to biitsu, kurumi no sarada, zakuro doresshingu / arugula, beet and walnut salad, with pomegranate dressing

Nutty arugula paired with toasty walnuts, earthy sweet and juicy baked beets, and sweet yet punchy kumquats. A simple dressing made with pomegranate molasses binds these elements amazingly well.

1/2 of recipe:
162 calories; 3.7 g protein; 12.6 g fat; 14.0 g carbohydrate; 10.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 4.0 g fiber; 497 mg potassium

Kinoko no sotee sarada / salad with sauteed mushrooms and citrus soy sauce

One of my typical baby leaf salads comes with sauteed mushrooms. Sauteed mushrooms work as a dressing, so cook them on lower heat to get the moisture out for mellower texture. Olive oil goes so well with citrus soy sauce, adding another fruity layer to the overall taste. See notes if you are out of ponzujoyu.

1/2 of recipe:
88 calories; 1.7 g protein; 6.1 g fat; 9.7 g carbohydrate; 125 mg sodium (when made with homemade ponzujoyu using 50% reduced sodium soy sauce; 350+ mg when made with store-bought ponzujoyu); 7 mg cholesterol; 5.6 g fiber

Daikon no shiso soosu-ae / daikon radish salad with green perilla dressing

A quick salad with fresh daikon radish. Pink perilla flowers pleasantly accentuate the taste and aroma.

1/2 of recipe:
23 calories; 0.4 g protein; 1.3 g fat; 2.5 g carbohydrate; 1.7 g net carbs; 48 mg sodium; 0 mg cholesterol; 0.8 g fiber

Soba to warabi no ponzu sarada / buckwheat noodle and bracken salad with citrus soy sauce

Warabi's succulent texture pairs well with soba buckwheat noodles and ponzujoyu. As warabi needs a bit of time to absorb flavor, it is cooked in dressing for the quick fix below.

1/2 of recipe:
251 calories; 8.3 g protein; 5.4 g fat; 43.4 g carbohydrate; 39.4 g net carbs; 223 mg sodium (with ponzujoyu made with 50% reduced sodium soy sauce); 0 mg cholesterol; 4.0 g fiber

Soramame no Morokko-fu sarada / Moroccan-style fava bean salad

Cumin & paprika, olive oil & lemon. Do they sound like common pairs? Combine these familiar duos, add fresh cilantro, and you have a great dressing for a summery fava bean salad.

Zukkiini no ribon sarada / zucchini ribbon salad with lemon & garlic dressing

Ribbons of fresh zucchini are a surefire summer salad hit.

Mizuna no jako sarada / mizuna salad with crispy young dried sardines

Crispy jako sauteed in sesame oil is added to edgy citrus-flavored soy sauce softened by dashi, resulting in a rich yet refreshing dressing for fresh mizuna.

Karifurawaa to burokkorii no shiokoji tamago sarada, kochujan-fumi / cauliflower and broccoli with hard-boiled egg marinated in salted rice malt, and gochujang

A simple salad with egg-based dressing. A small amount of olive oil helps to make it a bit more creamy, and gochujang Korean pepper paste adds a spicy yet somewhat sweet note. Using a hard-boiled egg marinated in salted rice malt eliminates the need to use mayonnaise, so this rich dressing has a very light aftertaste.

Ebi to abogado no wasabi sarada / prawn and avocado salad with wasabi dressing

Prawns, avocado, wasabi and soy sauce go together wonderfully well. Serve with salad greens to add a fresh note to the rich taste.

Kiriboshi-daikon to mizuna, kani no sarada / dried daikon salad with mizuna and crab

Rehydrated dried daikon is sweet and soft. Fresh mizuna gives the salad some crispness. Crabmeat, which goes wonderfully well with mizuna, provides additional depth.

Kabu to radisshu no yuzukosho sarada / Japanese turnip and radish salad with yuzukosho

An instant pickle dish. Spicy and fruity yuzukosho adds a nice punch to the gently sweet taste of kabu turnip.

Kaki no karaage sarada / deep-fried oyster salad

Rich and creamy oysters with fresh greens.

Mizuna to yakishiitake no ume-ae / mizuna and grilled shiitake mushrooms in plum dressing

Fresh mizuna and earthy grilled shiitake, with light and airy plum-dashi dressing.

Gobo sarada / burdock root salad with soy sauce lemon mayonnaise dressing

Finely julienned burdock root is crispy yet delicate. Mayonnaise and soy sauce work great together, and lemon juice gives this great combination a light taste.

Daikon to arugura no sarada / daikon radish and arugula salad with sesame-lime dressing

Arugula's nutty taste is boosted by sesame oil, while crispy daikon radish with lime add a super fresh note.

Biitsu no kuriimu sarada / beet cream salad

Little purple-pink cubes in creamy dressing.

Kyuri to gyuniku no sarada / Japanese cucumber and beef salad

Sweet and spicy, a light salad with beef.

Orange lentil and prawn salad

Broccoli with mayonnaise