Born and raised in India, I was used to eating hot Dahl soups despite the warm weather for the better part of the year. I haven't been to a household in India where Dahl isn't cooked at least once a day.Living in France made me discover a brand new way of cooking lentils. I was sceptical about it for a long time, but it made it's way to my heart.The sun in Europe inspired me to create my own salad but with at least one warm ingredient: the crunchy baked potato! And I call it My Favorite Spring Salad.

I improvised this one day for my one year old. He loved it so much it has become a dinner staple! Both the bulgur and quinoa versions work great. Feel free to try other combinations and please write about them in the comments!

I received a lot of brussels sprouts, so I prepared them using this easy, delicious recipe.You steam-cook the brussels sprouts and broccoli in the same frying pan. It's easy and you'll have less dishes to wash. Recipe by kentakumiu

Super yummy and filling. Works as a side for almost anything!

For added nutrition and crunch, add a few tablespoons of seeds - sunflower, sesame, flax... Enjoy! :chef

Delicious quinoa salad with a lot of different veggie optional add-ins. This healthy filling salad is a great vegan or vegetarian option and is generally just very tasty and easy to make ❤️ 😍

This was a dish my grandmother made for every family gathering. That is until she gave me the recipe and now I bring it. This has turned into my go to side dish for any occasion.

This recipe came from a colleague of mine. It is great for potluck dinners and is always a crowd pleaser!

Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did some research, and found many versions of sprouted salads. I thought I was being sooooo clever. End result, original idea or not, it's a fabulous tasting and looking salad, filled with powerhouse, good for you foods, and easily adapted for vegan or special dietary needs. Allow a few extra days to sprout your lentils. Enjoy!

A crunchy, filling, and very refreshing saladOptional: Blanche the broccoli for a few minutes to make that green a little brighter.

Back in the day, I use to make this salad for our 4th of July parties every year. It was always a success and they always wanted it again next year. Always remember making the salad but don't always remember eating it.

There are so many variations of this salad out there, and this is the one I've always used. Very easy to change to suit your own tastes.