Salad Samurai

100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love


By Terry Hope Romero

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Coauthor of the bestselling vegan bible Veganomicon shares 100 recipes for main dish salads loaded with whole-food, high-protein, and seasonal ingredients

Life’s too short for sad salad. Award-winning chef and Veganomicon coauthor Terry Hope Romero teaches you the way of the veggie warrior, rescuing salads from their bland, boring reputation and “side” status. With more than 100 vibrant, filling entrees, Salad Samurai is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Using whole-food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:

  • Spring Herb Salad with Maple Orange Tempeh
  • Deviled Kale Caesar Salad
  • Seared Garlic Chickpeas, Spinach, and Farro
  • Seitan Steak Salad with Green Peppercorn Dressing
  • Herbed Pea Ricotta, Tomatoes, and Basil
  • Mushroom, Barley, and Brussels Harvest Bowl
  • Tempeh Rubenesque Salad
  • Pomegranate Quinoa Holiday Tabouli
  • Seitan Bacon Wedge Salad

And many more!





“But there’s always the salad.”

If you don’t eat meat (or any animal-derived food), ordering a meal in a nice, if not necessarily accommodating to a vegan palate, restaurant usually drifts to the inevitable rendezvous with a salad. Everyone tucks into steak and potato-flavored mounds of butter. You, however, poke your fork into a morose pile of limp leaves. As a teen vegetarian (and later, adult vegan), countless experiences like this one soured me on ever loving salad. Or actively seeking it out as a meal. Salads just sucked.

But a few cookbooks and decades later, my appetite has shifted increasingly away from cupcakes and casseroles to smoothies, soups, and yes . . . salad. But not the pale mounds of iceberg lathered in bottled dressing or its modern “upscale” accomplice: the pile of tasteless “spring” baby greens glistening in sugary, one-note “balsamic” dreck.

The real salads I crave and eat on a daily basis are hearty, genuine meals! They are true one-bowl wonders, beautiful unions of crunchy fresh vegetables and often fruit, that are always loaded with hearty plant-based proteins, freshly made dressings, and crunchy toppings that gild something much tastier than a lily. Best part yet: something that tastes this good doesn’t even take long to make. Prepare a batch of dressing, chop some veggies, and pack it all up for memorable meals throughout the week.

If you opened this book looking for quiet, demure side salads, I’m afraid you’re outnumbered (or just turn to page 30 for no-brainer suggestions for side dishes). These are generously proportioned entrée salads for big appetites! You may even need to buy a few new big bowls to contain these megasalads; no need to unpack the little plates and dainty salad forks.

Why Salad Samurai? Because you are the salad samurai, master of your salad-making domain! Don’t worry, you’re not required to live by some kind of vegetable bushido code. The only thing that we (as in all the vegans, vegetarians, and even omnivores in favor of meatless meals) must do is rescue salads from their sucktastic reputation as wimpy fare. These are salads to fight over!



In our culture, salads are typically associated with relief from cooking during the sweltering days of summer. But a colorful bowl of raw and cooked vegetables, grains, and proteins with the right toppings is a joy any time of year.

I love eating seasonally. I enjoy the hell out of peak produce! Hence, these recipes are organized into seasons. You must savor the plump, aromatic tomatoes of August, the sharp crunch of September apples, and the tender bittersweet glory of spring’s first arugula. BUT, don’t feel limited by my suggestions; many of these hearty salads are great throughout the year! You’ll find your favorites among this recipe escapade of flavors and textures; the Vanessa Kabocha Salad (page 157) with its red cabbage and 5-spice peanut sauce and the BBQ Tempeh ’n’ Dilly Slaw Bowl (page 107) are year-round habits of mine.

Not surprisingly, summertime salads outnumber all of the seasonal recipes. Summer heat and chill vibes ease us into cooking while savoring all the flavors of the bounty of the season. Hot, muggy weather leaves our palates longing for the sharper, acidic flavors of berries, vinegar, and citrus, or the juicy, water-filled relief of ripe tomatoes and heavy, fragrant peaches picked only yesterday.

But salads form the crux of my way of eating all year-round: as the weather cools, the combination of roasted veggies, still-warm cooked grains, and savory grilled proteins provides the perfect balance of vegetables and protein with less emphasis on filling starches. And hello, there’s a world of roasted Brussels sprouts, pumpkin, sweet potato, and other mouthwatering winter veggies that can do serious time as salad accompaniments.

The last chapter, Sweet & Savory, favors bold breakfast palates. I must eat breakfast, but muffins and pancakes are weekend treats; I’d rather start my busy weekdays with nuts, whole grains, minimal added oils and sugars, and abundant fresh fruits, beans, or veggies. This little collection of breakfast salads (and smoothie bowls) is a foray into fresh, high-energy fare that powers me through the morning and well into the afternoon without a tummy rumble or need for a snack. Try them and see: I hope you enjoy the fruits (and veggies and grains) of my labor!


Hard-core home meal planning—the stock and trade of women’s “domestic” magazines—has the best intentions but typically just stresses me out. While I consider myself something of a planner, I prefer to swing like a trapeze artist through my overbooked week rather than plot out every meal.

But if you love the idea of structuring into the workweek some healthy salad meals, here’s a barebones guide to customize as needed. I love restaurants and even I get tired of grocery shopping; this guide is forgiving when the last thing you want to do is spend 4 hours after work cooking. Plan a few homemade salads and suddenly you’ll have time (and even a little extra money) for the important stuff (video games, long walks holding hands, knitting in a coffee shop, reading more comic books) and for eating your vegetables.


Or any day you’re roving around the house without a plan. That day at home you sip tea at leisure, listen to podcasts—perhaps the day laundry gets folded instead of balled up and tossed into the dresser drawer. A day you mostly go without pants.

As a general rule for making these salad elements in advance, try to use up the salad components within 5 days. For delicate lettuce and spinach leaves, eat within 2 days. For tougher kale and chopped veggies, 4 days is about their limit.

Creamy dressings are best eaten within 3 days, and vinaigrettes can go for almost a week. Tofu, tempeh, and seitan, once seasoned and cooked, should be eaten within 2 days (if it lasts that long!), but steamed, unseasoned seitan and tempeh can be wrapped up and frozen for up to 2 months!

So, here’s the plan:

         Prepare and store beans for salads, such as Lentils for Salads (page 49).

         Wash, spin, and pack hearty greens such as kale or collards into produce bags, preferably the reusable “green” bags specially designed to remove ethylene gas and keep produce fresh longer than regular plastic bags. Julienne carrots, slice radishes, prepare other firm, juicy root veggies, and pop them into sealable glass containers with a little cold water.

         Bake, cool, and pack up crunchy nut toppings and croutons.

         Press tofu and seal tightly in containers. If you have the time, prepare any baked tofu toppings needed for salad recipes.

         Make a hearty salad for dinner. Make extra and pack up your lunchtime tote first before eating your fill (avoid the sog by keeping the dressing on the side to add when you’re ready to eat).

Monday morning

Out the door you go, but don’t forget the salad you cleverly packed up last night!

Monday, Tuesday, and Wednesday

As the beginning of the week climbs up that hectic hump, stay as cool as cucumber ranch dressing with dinner salads made with a remix of those ready-to-use ingredients (beans, seasoned tofu or nuts, croutons, and greens) and fresh veggies, roasted chickpeas, or ready-to-eat proteins you prepped over the weekend. If you’re making weeknight dinner salads, make a double batch of your favorite recipe; before serving yourself, pack half in a to-go container for the next day’s envy-of-everyone lunch.

Thursday OR Friday night

The workweek is (ideally) almost over, and it could be helpful to plan a few tasty bowls to start the next week right. Try planning two to three salads (one for Sunday and one or two more for early in the week) and take those first steps toward building healthful habits. If you have Friday night plans, do your shopping Thursday night!

The weekend!

Work in these helpful salad-building habits at the start of the weekend, or any morning you don’t have to bolt out the door.

         Big shopping trip! Purchase produce, grains, and pantry items.

         Stock up on more green bags or containers for storing ingredients.

         Saturday afternoon or Sunday morning: make a steamy soup or fluffy pancakes. You’ve eaten enough salad already!




Good old Amazon, there for your orders at 3:48 a.m. for multipacks (or monthly subscriptions) of pantry basics such as nutritional yeast, chia seeds, vinegars, chickpea flour, vital wheat gluten flour, and even unroasted cashews. Great for filling in the gaps in your kitchen equipment too (like that tofu press or a big salad spinner!).


Breathtaking selection of spices, rice, and other ethnic groceries with a focus on Indian and Middle Eastern ingredients: a handy source for za’atar, papadum, garam masala, etc.


Find a local farmers’ market or a CSA for peak-season veggies year-round.


Endless options for packing your lunch salads in earth-saving, environmentally friendly style.



In my quest for universal salad unsuckiness, I wanted to make this book really easy. And it is: you can flip to any recipe and just make it. Go ahead, ignore this section and eat something!

But, if a little advice on how to prepare your salad with grace and style, like a salad samurai, sounds good, then read on.


It’s tempting to rip into a great-looking recipe! It’s just cooking, so go for it, right? But to avoid any unexpected roadblocks, the following approach will have you flawlessly mastering any recipe:

1 Read the entire recipe.

2 Read it again, carefully this time. Make notes (mental, paper, smartphone) on what ingredients you think you need. Those ingredients that you’re not 100 percent sure you have right now at home.

3 Check and see if you have all those things. Shop for what you don’t.

4 Make the salad. Pay attention to anything that can save you time (chop veggies while soba noodles are cooking, etc.).


Occasionally you’ll see a sidebar titled “The Spin.” Here you’ll find helpful hints about preparing or shopping for uncommon ingredients, serving tips, or other random salad tidbits.


Notice those swords throughout the book? These “Samurai Stylings” are suggestions on fun variations or ways to shake up the main salad recipe.


You’ll notice two icons near each recipe title, highlighting a few points of interest:

GLUTEN-FREE: Some of these recipes contain no wheat or ingredients containing gluten. But most often, you’ll see that easy gluten-free substitutions are possible (e.g., swap gluten-free soba for regular soba).

RAW READY: Recipe includes additional tips or steps to make the entire salad raw.


Salads don’t require many tools, but a few high-quality basics will make your salad days all the more pleasurable.

Salad Spinner

Bulky and noisy, a salad spinner isn’t the sexiest gadget in the kitchen, but it’s drop-dead gorgeous for washing and drying leafy greens, herbs, and even berries, green beans, or other small veggies. Opt for the largest salad spinner that will fit in your refrigerator and one with a lid that snaps shut to store washed salad greens.



Visit Manhattan’s Midtown on a weekday during lunch and listen closely: you’ll hear the clang of custom entrée salads made to order in the countless soup-and-salad chains that flourish in the ecosystem of the weekday office lunch scene. Walk in and watch a salad chef in action, and you’ll see that the secret to a blazing-fast salad is using long-handled metal tongs in one hand and holding on to a big mixing bowl with the other.

Forget about those clumsy wooden salad spoons, or tossing a salad with a fork in each hand. Grab yourself a pair of thrifty, long-handled metal tongs and toss and serve salad like a boss.


High-Powered Blender

Blendtec, Vitamix, or even a less expensive but powerful knock-off blender will make fast work of nuts and veggies, whipping them into creamy dressings in seconds. Sure, they’re pricey, but these blenders end up paying for themselves in the long run if you’re a smoothie addict like me. Old-style blenders (the kind you need to screw off the base to clean) rarely create the smooth, creamy textures these high-powered devices offer, and most food processors can’t even come close.

Big Serving Bowls

In the bad old days of salad, little plates did the job of serving forgettable piles of leaves. The salads in this book are a new breed of real meals: these are bold entrées that require big bowls. Seek out shallow, dinner-size “pasta” bowls that can comfortably cradle at least 3 cups of real salad.

Chop, Shred, and Grate

If it takes you more than a minute to dice an average-size carrot, it may be time to reevaluate your knife and even your knife skills. A classic chef’s knife (or a Japanese santoku knife) with a reasonably sharp edge will plow through vegetables faster than any food processor or the old hand-me-down kitchen knife your roommate left behind from your last move. A great knife doesn’t have to cost you more than a movie and popcorn for two, and it will reward you with prepping countless fast and healthy meals. Spend a little and get a lot in return. One of my current favorite knives, a sturdy santoku knife with a solid plastic handle and a fantastic blade that destroys root veggies and tomatoes with ease, is still sharp even a year after I bought it on Amazon for less than $10.

Regarding grating and shredding, the basic box grater still wins. If I need only one or two carrots or beets grated for a salad, why lug out a big heavy food processor with multiple parts to clean? Within minutes a simple handheld grater can destroy vegetables. Drop this gadget into the dishwasher and you’re done!

My other go-to shredder is a Y-shaped julienne peeler. Unlike the box grater, a Y-shaped peeler produces long, lovely noodle-like shreds of vegetables. While I opt for the box grater if I need shredded vegetables for an ingredient (such as the beet balls or carrot falafel), a Y-shaped peeler is my go-to weapon for stunning salad-worthy shreds, especially for Thai-style papaya salads.

For serious cabbage-slaying, nothing compares to a mandoline. Resembling a small, old-fashioned washer board but outfitted with an ultra-sharp blade, nothing turns cabbage (or beets, carrots, or any firm veg) into perfect paper-thin shreds like it. If you love safety or your fingertips, seek out models that come with added safety features.


If there’s one thing you’re going to do to a block of tofu, and one thing only . . . you’re just going to press it. Pressing tofu is exactly what it sounds like: apply even pressure to the tofu, remove the water, and change your attitude about this versatile, cheap vegan protein—banish watery, bland tofu forever!

Once the water is gone, tofu eagerly sucks up juicy marinades and has a firmer, toothsome texture. If you’re not already using a tofu press, here is how to press it, just like your vegan grandma use to do it.

Slice 1 pound of tofu in half and slice each half again. Slice each remaining piece in half for a total of eight slabs of tofu of equal thickness. Layer a large cutting board with clean tea towels or paper towels. Arrange the tofu slices in a single layer on the towel. Spread another towel over the tofu, and then press another cutting board on top of the towel. Stack a few heavy things on the cutting board: cans, cast-iron pans, 300-page cookbooks, etc. Press tofu for 20 minutes, or up to an hour. Tofu will ooze water, so it’s best to arrange this near the sink, propped on a slight angle on the edge of the sink to drain. (Or buy a tofu press and avoid tofu juice altogether!)


Mixing everything together in a bowl is fine when it’s just you, the salad, and your empty, trembling stomach. But using that big messy bowl (or eating directly out of the salad spinner—I’ve been there) may not be the best approach when serving guests you want to impress, or when bringing along that salad for lunch or a picnic.


One of my favorite ways to serve salad for nice dinner parties or just casual meals with friends is to layer the undressed ingredients on dinner plates or in bowls. Start with the fluffy greens or shredded veggies, top with more substantial fare (tempeh, beans, sliced apples, etc.), and then scatter dry toppings in a visually pleasing way. Be a salad artist! Pour the dressing into little individual serving cups and let your friends sauce up their meals.


Once just the domain of food bloggers, packing salads into big wide-mouthed Mason jars is the new old thing. Glass is the ultimate salad vehicle: it keeps in the cold and keeps out weird plastic mojo, and old-timey jars give you a rustic foody pioneer vibe.

The secret to salad jar success is to pour a layer of dressing into the jar first. Then “seal” it with a layer of crunchy or firm vegetables (shredded carrot, diced radishes, roasted sweet potatoes) and lastly, top with delicate, easily wilted greens. Come time to eat, either shake the jar or dump it all into a big bowl to cover everything with tasty dressing goodness.


The ultimate in cute! There’s a colorful, shiny world of elegant multicompartment lunch boxes. Metal or plastic (BPA-free is all the rage), find one that fits your lifestyle. Start with for cute lunch containers that will make you the envy of kindergarteners everywhere.


Salad ingredients are old friends to most, but here’s a primer on a few of the lesser-known constants in this book.

CHIA SEEDS: These tiny seeds have escaped their ’80s novelty-pottery roots and are the new darling of the whole foods scene. Packed with fiber and omega-3s, they also have the unique property that when soaked in water, chia seeds create a thick gel that I use to add body (and therefore less oil) in vinaigrettes. Find organic chia seeds in natural food stores.

CHINESE 5-SPICE POWDER: A warming blend of star anise, cinnamon, fennel, cloves, and Sichuan pepper that’s amazing on roasted nuts or tofu, and even in dressings. A common find in any market that has a healthy respect for good spices.

COCONUT SUGAR: A rustic sugar made from coconut palm sap, usually organic, sustainable, and vegan. It has a pronounced molasses taste: substitute with organic light brown sugar.

COCONUT WATER: The refreshing water found in the center of fresh coconuts has become insanely popular, and I love using it in vinaigrettes for its subtle texture and mellow flavor. Make sure you’re using pure, unflavored, unsweetened coconut water in these recipes. And for heaven’s sake don’t confuse it with coconut milk (the rich creamy stuff in a can). Coconut water typically comes in paper aseptic packs similar to soy milk packaging.

GINGER, FRESH: I know what you’re thinking: “Yeah, I know fresh ginger!” This is just a friendly reminder that freezing chunks of fresh ginger is effortless and prevents the sadness of discovering that lonely, dried-out lump at the bottom of the vegetable bin when you need fresh ginger the most. Scrape the skin off a big section of ginger-root with a spoon (it works great!), cut into 2-inch pieces, wrap tightly in plastic, and freeze. To use, thaw a chunk on the kitchen counter for a few minutes (partially frozen is okay), then mince or grate. Semi-frozen ginger grates up beautifully into fluffy ginger snow, perfect for whisking into dressings and marinades!

LEMONGRASS: Fresh lemongrass is simple to prepare and infuses everything with a beautiful light lemon aroma, so it’s worth your time. Strip away the outer papery leaves if the stalk seems very dry and then trim off the top 6 to 7 inches (the slender, dry top of the stalk). Slice the remaining thick stem in half, then slice each half paper-thin. Or roughly dice the stem, throw it in the food processor, and pulse into a pulp. Freeze chopped lemongrass and use within 1 month. If fresh stalks aren’t an option, look for chopped lemongrass in jars in gourmet or natural markets; while not as aromatic as the fresh stuff, it’s the next-best thing (but avoid dried lemongrass; it’s tasteless).

LIQUID SMOKE: A totally vegan seasoning liquid infused with real smoke flavor. It’s intense so a little will go a long way toward infusing food with rich BBQ flavor without ever hitting the grill. Hickory and mesquite are the two most common “flavors” you’ll find in any grocery store.

MÂCHE: A lovely salad green: tender, rounded little leaves with a mild sweet flavor.

MISO: Japanese fermented soybean paste, a staple of soup, that adds tons of delectable umami flavor (and saltiness) to many dressing recipes. White miso (shiro miso) is sweet, mellow, and very versatile for use in lots of recipes in this book. Bolder, richly nuanced red miso also makes an appearance.



  • Milwaukee Journal-Sentinel, 7/2/14
    “Terry Hope Romero has carved a name as a go-to for vegan recipes that you actually want to eat…Even the heartiest meat eaters may be tempted by the flavor-filled options in Romero's latest cookbook.”

    Hudson Valley News, “Local Reader” column, 6/25/14
    “Find basic favorites and a hundred other salads to tempt the summer palate and make you forget about meat.”

    Bookviews blog, July 2014
    “Did your mom tell you to eat your vegetables? Sure she did and now you can enjoy them…This book will have you eager to sample a world of salads you never knew existed.”

    The Sweet Life, 7/1/14
    “A stunning book…Filled with 100 hearty salads, a large variety of dressings, ‘seriously hearty' toppings, and even a chapter on sweet breakfast salads, this book covers everything you need to know…In this book you will find some of the most ingenious salads ever.”, 6/28/14
    “There are a few reasons why I love Terry Romero's cookbooks: engaging text, downright delicious recipes, and the fact that you don't even have to be vegan to enjoy what she makes…There is fun for everyone.”
  • Portland Oregonian, 8/7/14
    “[A] collection of hearty entrée salads, featuring flavorful greens, an array of inventive toppings, and delicious, from-scratch dressings. While the recipes are all vegan, there's plenty here for non-vegans to love, especially if they're trying to incorporate more vegetables into their diet for health or sustainability. People with big appetites will love the generous portions, which can often be stretched into the next day's lunch. And Romero includes ‘Samurai Stylings' with many of her recipes, offering suggestions for substitutions that will keep things from becoming routine…Romero has a great voice, and her enthusiastic headnotes draw readers into the recipes.”

    Hudson Valley News, 7/30/14
    “A perfect gift book for the foodie on your list.”

    Huffington Post, 8/25/14
    “Romero rounds up a big world of fusion and flavors for 100 cutting-edge salads…Salad Samurai recipes are bold, but totally doable. Romero gives you the recipes as well as their individual components from spirited dressings to crunchy, cool toppings, so you can mix, match and tap into your own inner salad samurai.”, 8/25/14
    “Hearty (and vegan) salads [that] go way beyond rabbit food.”
  • San Francisco Book Review, 8/20/14
    “If you're ready to take your salads to the next level, Terry Hope Romero offers all kinds of ideas in Salad Samurai…Along with a plethora of amazing and tempting recipes, Romero has also included a generous helping of the lively wit that her readers adore. Anyone familiar with her past cookbooks won't be surprised to learn that every recipe in Salad Samurai is vegan, but don't let that scare you away; there's a recipe in this book for everyone.”

    Deseret News, 9/3/14
    “Folks who have grown up on the salad as a side dish…may greet the recipes in Terry Hope Romero's Salad Samurai with something akin to wonder…Her creative salads are absolutely beautiful. But they are also filling and full of surprise, offering tastes that pop…Every salad is also fast and simple to prepare…This cookbook is bound to be a favorite.”

    The Veracious Vegan, 9/3/14
    “For just 12 on Amazon, I'd challenge you to find a nicer recipe book.”, 9/11/14
    “The more than one hundred entrée salads that Romero shares in her new cookbook, Salad Samurai, span the seasons and prove that salads can be exciting.”

    LA Weekly, 9/15/14
    “Includes 100 recipes…that prove that salads are a lot more than what you have to eat before the real meal comes.”
  • VegNews “15 Most Anticipated Vegan Cookbooks of 2014,” March 2014

    A Portland Oregonian Top 5 Vegan Cookbook of 2014, 3/3/14
    “From one of the most popular vegan cookbook authors of our time comes a collection of perfectly tuned recipes that's long overdue…[and that] you don't have to be vegan to love.”, 5/27/14
    “It's packed with seasonal main-course salad recipes bursting with veggies, plant protein, flavor and color…There are salads for every season.”

    Philadelphia Tribune, 6/13/14
    “Romero is back with another cookbook and ready to help those with a plant-based diet clear their next cooking hurdle: entrée salads…She debunks the myth that salads are only an appetizer, using whole food ingredients and plant-based proteins that will appeal to vegans and non-vegans in equal measure…The 100 recipes in Salad Samurai are a great resource for anyone who wants to move to a more sustainable and healthy diet.”, 6/12/14
    “A compilation of 100 whole-meal salads for every season that are hearty enough to sate even the barbecue-loving crowd.”
  • Entertainment Realm, 6/2/14
    “[Romero] divides it by season making it super easy to pick what's fresh and available…Yummy, creative salads…Gorgeous pictures, excellent tips and simple instructions included…There's lots of vegan deliciousness in these pages.”

    Portland Press Herald, 7/12/14
    “Romero is a rock star of vegan cooking…In this book, she shakes up the staid world of salad with her cheeky writing and seasonally arranged salads.”

    Washington Post, 7/23/14
    “For salad inspiration, I can think of few sources better than the new cookbook Salad Samurai…Romero brings her fun-loving sensibility and unerring palate to the table. Her recipes, with their brilliant combinations, span the seasons.”, 7/24/14
    “Its accessible main course salad recipes are anything but boring, with unexpected flavor combinations that make me wonder—hey, why didn't I think of that?”

    Sexy Vegan, 7/22/14
    “One of the many great things about this book is that there are chapters with just dressings, and just toppings, that you can use in countless other non-salad related situations…The book is enjoyable to read, with lots of informational material before you even get to the recipes.”
  •, 6/20/14
    “Explains how to create a satisfying salad packed with hearty, plant-based proteins, robust spices, whole grains, and ripe toppings no matter the season. Give your pots and pans a break and take advantage of summer's bountiful crops to make these healthy, filling meals.”

    Milwaukee Shepherd Express, 6/18/14
    “Few of us have discovered as many ways as Romero of transforming salads from side dish to entrée.”

    The Advocate, 7/7/14
    “Debunks the myth that salads are only the warm-up act with 100 hearty salad recipes that just happen to be vegan.”, 7/9/14
    “A must for dedicated vegans, a good way to ease into salads for even the most stubborn meat lover, and a great resource for anyone who wants to move to a more sustainable, healthy diet.”, 7/11/14
    “If you're into vegetarian or vegan food, or a foodie who loves awesome cookbooks and recipes presented with fun and flair, then you know the name Terry Hope Romero…This woman embodies just about everything that's right with vegan cooking.”

    Asbury Park Press, 6/39/14
    “These are big, hearty entrée salads that will leave eaters feeling a good kind of full.”
  • Portland Book Review, 10/23/14
    Salad Samurai will make a salad lover out of even the pickiest eater…[An] incredible resource…Although this book is focused on the vegan eater, anyone will find something to love.”

    San Francisco Book Review, 11/10/14
    “An amazing book.”

    Vegan Outreach, 11/19/14

    Portland Press Herald, 1/14/15
    “Romero offers salads for every season, including inventive winter options when typical salad ingredients are scarce, and if you are on the lookout for new ways to prepare tempeh and tofu, the first chapter is great.”

    Vegetarian Journal, March 2015
    “Creative salad offerings…Color photos and helpful tips can be found throughout this book.”, 12/10/14
    “With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Terry shows us the way of the salad: killer dishes that are satisfying, healthy, and scrumptious.”
  • Curled Up With a Good Book, 9/20/14
    “This colorful coffee table or kitchen counter style guide allows you to conquer the salad doldrums, experiment, and turn your palate back on to the salad station…In addition to offering salad dressing concoctions amazing in their variety, Romero has deftly divided her salad selections by season, which will help the truly dedicated farmer's market shopper…The book is graphically sharp and stylish; you will enjoy showing it off to your salad-loving guests…Salad Samurai was designed with veg devotees in mind, but it will be no surprise if it garners new converts to tofu and tarragon.”

    Midwest Book Review, July 2014
    “Salad Samurai will prove to be an invaluable, ‘kitchen cook friendly' addition to all personal, family, and community library cookbook collections…Beautifully illustrated throughout…Especially recommended for parents of children reluctant to eat a salad and for anyone trying to establish healthy eating habits.”

    Inside Toronto, 9/30/14
    “Shows you there is more to a salad than romaine lettuce and some tomatoes…Offers dishes perfect for spring, summer, fall and winter.”

    T.O.F.U. Magazine, 10/10/14
    “Approachable, simple, and delicious, Salad Samurai is an instant classic, and a necessary element to the Punk-at-Heart Kitchen.”
  • "Full of complex, belly-filling, sometimes even show-stopping meals that happen to be salads. And vegan... Salad Samurai is something of a wonder."
  • "If you hunger for satisfying plant-based meals instead of demure side-dish salads, this book is for you!"—Taste for Life
  • "Packed full of witty humour, gorgeous food photography and of course, delicious vegan recipes... Will definitely inspire you to stock up your salad drawer."—The Vegetarian
  • "Flavor, texture, and visual appeal meld in delicious dishes... Romero hits a home run wit her newest cookbook, which offers a hundred recipes that can be mixed and matched to make countless meals that will make even the most reluctant a fan of salads... Romero is an expert with flavor and technique, but she shows restraint wit her gourmet prowess and provides recipes that even novices in the kitchen can execute... Will satisfy your taste buds and fill your tummy."—Compassionate Action for Animals
  • "Full of recipes for sumptuous entree salads with amazing garnishes, Salad Samurai inspires produce-powered meals to please vegans and carnivores alike."—Experience Life

On Sale
Jun 17, 2014
Page Count
192 pages

Terry Hope Romero

About the Author

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. Named Favorite Cookbook Author by VegNews, Terry lives, cooks, and eats in Queens, NYC.

Learn more about this author