Summer Salad Recipes

Savouring Summer - 5 Refreshing Salad Recipes for Australian Gatherings

Whether it's a barbecue, a beachside picnic, or a casual backyard gathering, we’ve compiled a selection of our team’s favourite salad recipes to elevate your entertaining game this Summer!

Susan’s Mango and Avocado Summer Salad

Ingredients
• 2 ripe mangoes, peeled and diced
• 2 ripe avocados, peeled and diced
• 1 small red onion, thinly sliced
• 1 red capsicum (bell pepper), diced
• Fresh coriander leaves, chopped
• Juice of 1-2 limes
• Salt and pepper to taste

Instructions:
1. In a large bowl, combine the diced mangoes, avocados, red onion, and capsicum.
2. Add freshly chopped coriander leaves and squeeze lime juice over the salad.
3. Gently toss all ingredients together until well combined.
4. Season with salt and pepper according to taste.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Zara’s Grilled Haloumi and Watermelon Salad

Ingredients

• 250g haloumi cheese, sliced
• 4 cups watermelon, cubed
• 1 cup fresh mint leaves, chopped
• 1/2 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:
1. Preheat the grill or a grill pan over medium-high heat.
2. Lightly brush the haloumi slices with olive oil and grill for 1-2 minutes on each side until golden brown grill marks appear.
3. In a large bowl, combine the grilled haloumi, cubed watermelon, and chopped mint leaves.
4. Drizzle balsamic glaze over the salad and gently toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately for optimal freshness.

Suzy’s Quinoa and Roasted Cauliflower Salad

Ingredients:
• 1 cup quinoa, cooked according to package instructions
• 2 cups cauliflower florets
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 2 cloves garlic
• 1 tablespoon capers
• ¼ cup chopped fresh parsley & coriander
• 1 cup baby spinach leaves, roughly chopped
• ½ red onion, finely chopped
• ¼ cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:
1. Place cauliflower, 1 tbsp olive oil, crushed garlic cloves, cumin seeds and ground coriander in a bowl. Toss to combine and add to a baking tray – roast at 190 degrees for 25 mins or until lightly browned. Remove from oven.
2. In a large bowl, combine the cooked quinoa, roasted cauliflower mix, chopped parsley & coriander, baby spinach, capers, red onion and crumbled feta cheese.
3. Drizzle extra virgin olive oil and lemon juice over the salad.
4. Gently toss all ingredients together until well mixed.
5. Season with salt and pepper according to taste.

Jane’s Thai-Inspired Beef Salad

Ingredients:
• 500g beef steak (such as sirloin or flank), grilled and thinly sliced
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons fish sauce
• Juice of 2 limes
• 1 tablespoon brown sugar
• 1-2 red chilies, thinly sliced (optional)

Instructions:
1. In a large bowl, combine the sliced beef, cucumber, red onion, cherry tomatoes, coriander, and mint leaves.
2. In a small bowl, whisk together fish sauce, lime juice, brown sugar, and sliced red chilies (if using).
3. Pour the dressing over the salad and toss gently to coat.
4. Allow the salad to marinate for a few minutes before serving to enhance the flavors.

Lou’s Pea, Mint & Fetta Salad

Ingredients
• 1 Packet baby salad leaves
• 1 Small packet frozen peas
• 1 Container of Persian or marinated fetta
• 1 Bunch mint
• ½ red onion (thinly sliced)

Dressing
• 1-2 cloves garlic, grated
• 2-3 teaspoons of ground cumin
• Squeeze lemon juice
• Salt & Pepper
• ½ cup olive oil

Instructions

1. Cook the peas, run under cold water to stop cooking when done and leave to cool
2. Throw all the ingredients for the dressing into a jar, give a good shake and set aside
3. Finely slice the red onion (I use a mandolin)
4. Into a large mixing bowl add in the lettuce leaves, cooled peas, red onion and then toss in a full jar of Persian or marinated fetta, rip off the leaves off a bunch of mint toss, add in the dressing and re-toss. Serve immediately.