This no-oil beet greens salad offers a wonderful way to utilize more than roots and maximize nutrient diversity. We made it with a lemon mustard dressing.
This colorful vegan aioli platter recipe uses the plant-based aioli sauce using aquafaba, oil and lemon with a mix of steamed vegetables and raw crudités.
This natto, celery and oatmeal salad with no-oil lemon dressing provides a savory bowl with French mustard. Whole-foods plant-based no-oil (WFPBNO) recipe.
This no-oil quinoa tabouli (tabbouleh) salad makes for a quick and refreshing main dish, using mint, parsley, tomatoes, onion, cucumber and lemon.
This natto and radish greens salad on a bed of oatmeal provides a filling dish, using fresh red pepper, balsamic vinegar, and no oil.
This oil-free pasta salad with arugula, tomato and garbanzo beans recipe is easy to make and uses a spicy balsamic vinegar basil dressing.