Salads don’t have to mean limp shredded iceberg lettuce, tomato wedges and chunks of cucumber. Now is the time to see salads in a fresh light and you don’t have to look very far to find inspiration! We look at 3 vibrant and scrumptious salads that will fire up your tastebuds this summer.
Jamie Oliver – Mixed Leaf Salad With Mozzarella, Mint, Peach & Prosciutto
1 ripe peach
½ ball of buffalo mozzarella
2–3 slices of prosciutto
mixed salad leaves
extra virgin olive oil
dried red chilli
Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
Lay a couple of slices of prosciutto over the top.
Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
Throw the leaves on top!
Nigella Lawson – Crunchy Salad With Hot & Sour Dressing
1 – 2 teaspoons tom yam paste (to taste)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 teaspoon honey
2 tablespoons canola oil
1 sprinkling of Maldon salt (or pinch of table salt)
125 grams broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
125 grams fine green beans (each bean cut into 4)
125 grams baby sweetcorn (each cob cut into 4)
75 grams sliced button mushrooms
100 grams finely shredded chinese leaf lettuce
150 grams beansprouts
Whisk together the dressing ingredients in a measuring jug.
Cook the broccoli florets with the fine beans and baby corn for 2 minutes in a pan of boiling water. Drain and refresh by plunging them into a sink or tub of cold water.
Put the shredded lettuce, beansprouts and sliced mushrooms into a bowl and add the drained and refreshed vegetables.
Dress the salad, tossing everything together well.
The Happy Pear – Asian Salad
Serves: 4 (as a side)
½ red cabbage
1 yellow pepper
1 red pepper
2 handfuls of mange tout/sugar snap peas
60 g of baby spinach
30 g of sprouted beans
30 g bean sprouts
5 g of dried arame seaweed
3 cloves of garlic
Half a thumb size piece of ginger
Juice of 1 lemon
75 ml of Olive Oil
75 ml of Sunflower Oil
40 ml of Tamari
30 ml of Liquid Sweetener
Place the dried seaweed into a small bowl and cover with water to allow it to rehydrate
Grate the carrot and cabbage into a large salad bowl
Chop the peppers into fine slices and add to the salad bowl along with the mange tout/sugar snap peas, bean sprouts, sprouted beans and spinach
Drain the seaweed and add to the salad
Top with the sunflower and sesame seeds
Dressing: Combine all of the dressing ingredients into a blender and blend until smooth!
Pour the dressing on top of the salad and mix through…done!