Image: Photo by Adolfo Félix on Unsplash
Start the new year on a healthy note without skimping on flavour and fresh ingredients. We’ve rounded up some of our favourite salad recipes from 2018, so we can eat clean and fresh this summer. We have fish, meat, vegan and even a few warm salads! Bookmark this page so you can come back to these recipes again and again.
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1. Prosciutto-wrapped asparagus and goat’s cheese salad with brown butter vinaigrette
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. Snoek and nectarine salad with curry dressing
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. Burrata salad with crispy Italian sausage and orange
12. Zola Nene’s braaied corn, courgette and spinach salad
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.
image: SAAGA
image: Heinstirred
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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23. Baby spinach, mango and charred cauliflower salad
24. Broccoli salad with roasted peppers and tahini dressing
25. Avocado, Savoy cabbage, pear and cranberry salad
26. Beetroot salad with lime and halloumi
27. Mango and smoked chicken summer salad
28. Spicy miso aubergine and broccoli vegan salad
29. Jenny Morris’ quinoa and roasted vegetable salad
31. Harissa-spiced fish with couscous and asparagus salsa verde
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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.