10 Fruity Salads That Aren't Fruit Salads

Juicy berries and peppery arugula get mellowed out by creamy avocado and feta cheese. A lime juice vinaigrette keeps it fresh-tasting while chopped hazelnuts add some crunch.

Save this beautiful salad for cooler weather to beat the winter blues. The vibrant red and orange colors of the salad will wake up your senses, while the citrus-mustard dressing will tantalize your taste buds.

Red is the color of passion, and this chili oil-drizzled salad brings the heat. Sweet cherries and currants bring some balance, while fresh herbs brighten the plate.

You can find shiso at your local Asian market. It has a delicate flavor that’s almost a cross between basil and mint, which is a wonderful compliment to crisp watermelon. With the ginger-lime dressing, the final result is almost like a poke bowl.

Tomatoes, plums, nori and sesame are a revelation together, especially when topped with a ginger dressing. This dish is an incredible side for grilled salmon or a thinly sliced steak.

Cantaloupe stands in for raw fish in this Italian-style appetizer platter. It’s dressed lightly to let the fresh fruit, cucumber and herbs shine.

This recipe borrows flavors from Vietnam for a spicy and salty salad. The cantaloupe is sweet, but also takes on a savory hint from the fish sauce.

Asian pear and fennel are both crisp and mild, making a wonderful canvas for the Asian-inspired dressing. For even more crunch, top with pomegranate arils and chopped pistachios.

Chef Ottolenghi shares his take on an autumnal salad, when figs are fresh and ripe. He pairs them with roasted onions, red radicchio leaves and toasted hazelnuts, drizzled with a balsamic vinaigrette. It’s warm and comforting, like a sweater around your shoulders.

We love a pesto caprese salad with ripe tomatoes, but strawberries can be an interesting substitute with a slightly sweeter bite. Both play well with creamy, bouncy mozzarella balls.