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Start the new year on a healthy note without skimping on flavour and fresh ingredients. We’ve rounded up Food24’s top 25 salad recipes to ensure 2018 is off to a healthy and interesting start (there’re no boring lettuce-and-cucumber recipes here). Bookmark this page so you can come back to these recipes again and again.
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1. Roasted tomato and feta salad
Tomatoes + feta + basil are a classic combination. Give this standard medley a twist by slow roasting the tomatoes, extracting the deep, concentrated sweet flavour. Serve it with a slice of toasted, homemade sourdough for added flavour.
image: Anél Potgieter, lifeisazoobiscuit
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image: Kate Liquorish
4. Quinoa, chard and halloumi salad
image: Bibby’s Kitchen
5. Warm barley and chickpea salad with roasted veggies
6. Lemony roast courgette and chickpea salad
7. Watermelon and biltong salad
Fresh and beautiful looking, this mouthwatering classic summer salad features a winning combo of fresh tomatoes, fior di latte mozzarella and basil pesto. Hello Italy!
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10. Peach, feta and pecan salad with honey 11. Fresh plum pancetta and watercress salad
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13. Avocado and sweet chilli noodle salad
A simple meat-free meal that can be made in minutes, this salad is as satisfying as it is tasty.
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16. Prawns and chorizo with salsa verde pasta salad
17. The ultimate Buddha Bowl grazing salad
A bright and healthy Buddha Bowl/harvest board to be shared with your dinner guests. It’s all about vibrant colour, texture and flavour – and vegan too.
image: Bibby’s Kitchen
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19. Warm quinoa salad with roasted cauliflower and a spicy citrus dressing
A protein-loaded salad featuring an exotic soya dressing, this Asian-inspired meal can be enjoyed day or night, winter or summer.
image: Bits of Carey
22. Chicken quinoa and courgette salad with honey crunch apples, feta and pecans
A power salad packed with protein from the ancient Incan grain, raw vegetables and nuts for extra texture – this is uber health in a bowl.
image: Bibby’s Kitchen
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25. Beetroot salad with lentils, spinach and goat’s cheese
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Jamie Oliver’s 5-ingredient harissa chicken traybake
45 mins Preheat the oven to 180°C/350°F/gas 4. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.