The Salad Project: How to Build Unlimited Salads [A Cookbook]

Clem Haxby, nutritionist and chef at The Salad Project, presents 56 customizable salad recipes built around 28 dressings in four categories: creamy, zingy, herby, and spicy. Each dressing chapter explains the formula for success—balancing salt, fat, acid, and sweet—and shows how to use each dressing twice across different salads, with additional pairing suggestions. Examples include the Tahini + Preserved Lemon Dressing paired with Sumac Salmon with Honey Carrots, Roasted Broccoli, + Lemony Grains; the Brown Butter + Miso Vinaigrette with Roasted Squash, Stracciatella, + Toasted Maple Buckwheat; and the Spicy Cashew Dressing for Roasted Eggplant, Spicy Cashew Chickpeas + Kale. Dressings require minimal prep time. The book includes tips for making salads plant-based, converting leftovers into new dishes, and organizing recipes by prep intensity. Weekly meal prep plans focus on protein prioritization, blood sugar management, and digestive health. The recipes aim to produce restaurant-level results while reducing preparation time for weekday meals.