It’s salad time! And no we’re not talking about tossing in a few lettuce leaves, sliced cucumber, rosa tomatoes, and feta blocks together and calling it a salad (although, a classic greek salad will always be delicious with the right touches). We’re talking about wholesome salads with tantalising textures, bright flavours, and healthy goodness.
After all, from side dish to centre stage, no meal is truly complete without a salad.
Here are five salad recipes perfect for any salad-newbie
Grilled chicken, spinach, and strawberry salad
Ingredients:
Chicken
- four skinless and boneless chicken breasts
- one tbsp ground paprika
- salt and freshly ground black pepper, to taste
Salad
- 80g baby spinach leaves
- 250g fresh strawberries (cut in half lengthways or chunks)
- 100g lightly toasted walnuts or slivered almonds
- balsamic vinegar, to drizzle
Method:
- Season chicken and set aside
- Heat a griddle pan over medium-high heat. Place the seasoned chicken breasts in the pan and grill for about five minutes per side or until cooked. Remove from heat and cut into thick slices. Set aside
- To assemble, toss together baby spinach leaves, strawberries, and nuts. Arrange the slices of chicken breast on top. Drizzle with balsamic reduction.
Easy Green couscous salad
Ingredients:
- one cup wholewheat couscous
- one cup boiling water
- 150g fresh peas
- 200g sugar snap peas, halved lengthways
- three spring onions, thinly sliced
- one small green pepper, thinly sliced
- handful fresh dill sprigs
- handful fresh coriander leaves
- handful fresh mint leaves
- 45g roughly chopped pistachios
- quarter cup lime juice
- four tbsp olive oil
- one garlic clove, minced
- two avocados, peeled and halved
- half cup pea shoot
- one lime, cut into wedges
Method:
- Place the couscous and boiling water in a large, heatproof bowl. Cover and stand for five minutes or until liquid is absorbed. Fluff with a fork and season to taste.
- Place fresh peas and sugar snap peas in a medium heatproof bowl and cover with boiling water. Let stand for one minute, drain, and refresh in another bowl of iced water. Drain and set aside.
- Add the peas to the couscous along with the green onion, bell pepper, herbs and half the pistachios.
- Combine lime juice, oil and garlic in a screw top jar and shake well. Season to taste.
- Toss together the dressing and salad. Thinly slice the avocados and gently press into a tight circle to resemble a rose shape. Serve the green couscous salad topped with avocado roses, remaining pistachios, pea shoots and lime wedges.
Chargrilled steak, avocado and orzo salad jar with caramelised onion dressing
Ingredients:
Caramelised dressing
- 30g butter
- one large onion, thinly sliced
- 5ml (one tsp) garlic, crushed
- 5ml (one tsp) wholegrain mustard
- 250ml (one cup) sour cream
- 125ml (half cup) milk
- salt and freshly ground black pepper, to taste
Salad
- 200g orzo pasta
- 300g asparagus spears
- four (600g) sirloin steaks
- olive oil/avocado oil, to brush
- squeeze fresh lemon juice
- two avocados, thinly sliced
- handful rocket
Method:
- For the dressing, heat the butter in a heavy-based pan over medium heat. Add the onion and gently sauté for 20 to 25 minutes until soft and golden. Stir in the garlic and mustard. Cook for a further two minutes. Remove from heat and allow to cool. Once cooled, combine with the sour cream and milk and blitz with a hand blender until smooth. Season to taste.
- For the salad, bring a pot of salted water to a boil, add the orzo and cook for eight to ten minutes until al dente.
- Blanch the asparagus in some salted water for about one minute, then refresh in ice-cold water. Strain and chop into smaller pieces.
- Heat a griddle pan until hot. Brush the steaks with the oil and sear them (two to three minutes a side for medium rare, four to five minutes for medium well). Allow to rest, then thinly slice each steak.
- Add a squeeze of lemon juice to the sliced avocados to prevent them from going brown
- To assemble the salad, place some of the dressing at the bottom of each jar. Add the orzo, then the sliced avocado and chopped asparagus. Add a layer of meat and top with the rocket (can be plated if preferred).
Cold-smoked trout, strawberry and pickled ginger salad with wasabi dressing
Ingredients:
Wasabi dressing
- one tbsp soya sauce
- one tbsp sesame oil
- half tsp wasabi paste
- one clove garlic, crushed
- three tbsp lemon juice
- two tsp honey
- two tsp fish sauce
- two tbsp toasted sesame seeds, to garnish plus extra for the salad
Salad
- 100g baby herb salad leaves, washed and dried
- 50g (half a cup) chopped spring onion plus extra to garnish the dressing
- four radishes, thinly sliced
- 200g strawberries, halved
- 50g pickled ginger, drained
- 200g cold-smoked trout ribbons (or swap for sustainably sourced smoked salmon)
- two avocados, halved, pitted, and sliced
Method:
- mix all the dressing ingredients together and keep aside
- Toss together the salad leaves, spring onion, radishes, strawberries and pickled ginger before adding the smoked trout ribbons.
- Garnish with extra sesame seeds and spring onion. Drizzle generously with wasabi dressing.
Grilled plum salad with popcorn chicken
Ingredients:
Popcorn chicken
- 250ml (one cup) buttermilk
- one egg
- 500g panko breadcrumbs
- small handful fresh thyme leaves
- salt and freshly ground black pepper, to tast
- four chicken breasts, cubed
- sunflower oil, to deep-fry
Basil dressing
- two handfuls fresh basil leaves
- two garlic cloves, peeled and crushed
- 100ml olive oil
- 30ml (two tbsp) golden syrup
- squeeze of lemon
- salt and freshly ground black pepper, to taste
Salad
- four plums, halved and chargrilled
- 200g goat’s cheese
- two handfuls fresh basil leaves
- two handfuls fresh microherbs
- 100g roasted and salted cashew nuts
Method:
- For the popcorn chicken, whisk the buttermilk and egg together in a mixing bowl until combined. In another bowl, combine the crumbs and thyme and season to taste.
- Dip the cubed chicken in the buttermilk mixture, followed by the breadcrumbs, combining well to coat thoroughly. Transfer the crumbed chicken to a plate and place in the fridge for 30 minutes.
- For the basil dressing, place all of the ingredients in a blender and blitz until smooth. Season to taste
- Heat the oil in a deep fat fryer or deep pot to 180-degrees (use a sugar thermometer to check the temperature if you have) and fry the chicken for about five minutes until brown and crispy.
- To serve, arrange all of the salad ingredients on a platter and drizzle with the basil dressing
Also read:
Recipes: Discover the versatility of mushrooms with these hearty meals
Picture: Unsplash