Whether you want a light lunch or a healthy dinner, these salads will do the trick.
GO NUTS
1. Buckwheat, chicken and grape salad with hazelnuts
Buckwheat, a pseudo-grain like quinoa and amaranth, is gluten-free and has a delicious earthy taste that teams well with sweet grapes and nutty hazelnuts. Toasting the buckwheat really brings out its flavour.
2. Zucchini and farro salad with toasted hazelnuts
Farro is a spelt-like grain with a nutty flavour and chewy texture. Using it in a salad like this one makes for a great vegetarian meal - or a great accompaniment to meats and fish.
3. Chicken and lemongrass salad (yum gai)
This super-healthy salad is light in both texture and flavour. Be sure to use the freshest herbs you can find.
RICE, RICE BABY
6. Thai beef salad with roasted rice and deep-fried shallot dressing
Light, fresh and utterly delicious, this salad layers marinated beef, roasted rice, pickled eschallots and a spicy, deep-fried shallot dressing. Serve as an entree or light main or add 150 g cooked rice noodles to the salad for a heartier meal.
7. Adzuki bean, brown rice and edamame sushi salad with poached egg
This vegetarian salad is a sort of free-form vegetarian nori roll with all the goodness of adzuki beans and brown rice, topped off with a poached egg.
VEGETARIAN AND VEGAN
10. Chickpea and carrot salad with miso-tahini dressing
Roasted veg holds up fantastically in the fridge for easy, elevated salads all week long - here's one way to turn that made-ahead deliciousness into a meal.
11. Superfood salad
Changed up the vegetable to suit the season, then up the flavour with lemon-tahini dressing and mustard seed, chilli and garlic topping.
12. Fennel and potato salad, roasted leeks and crispy chickpeas
Light and fresh, not to mention vegan, this is a salad that’s all about contrasting textures and flavours.
NOODLE SALADS
16. Stir-fried lemongrass beef with warm vermicelli noodle salad
Try Luke Nguyen's take on the classic Vietnamese dish bun bo xao.
17. Glass noodle seafood salad (yum woon sen)
Make this Thai street food for dinner: with pork, prawns, squid and plenty of flavour, it's a winner.
18. Pork and cucumber noodle salad
Quick, delicious and easy to prepare, it's sure to become a midweek favourite. The leftovers are also delicious the next day, served cold, with Chinese mixed pickles (ginger, carrot, garlic) and beans.
WARM SALADS
21. Warm lentil salad (mercimek salatasi)
An exotic vegetarian salad sweetened with pomegranate molasses, made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup.
22. Warm couscous and pumpkin salad with dukkah kangaroo fillet
If you're after a sating salad with plenty of protein, you may have met your match. Lean kangaroo meat and roasted vegetables tick the 'healthy' boxes, while mint and coriander pump up the freshness, and dukkah adds a delicious texture. You could use any grain in this warm salad — try quinoa, barley or burghul instead of couscous.
SEAFOOD WINNERS
26. Malaysian-Indian salad (pasembur)
This spicy salad of vegetables, soft tofu and crisp fritters represents one of India’s culinary contributions to Penang’s food scene.
27. Vietnamese squid salad
"This is the brightest, lightest way you could eat seafood. Lovely, refreshing ingredients coated with a salty-sour sweet Vietnamese dressing," says Poh Ling Yeow.
CLASSICS AND TWISTS
30. Green papaya salad (som tum)
All over Bangkok, food vendors pound together this irresistible combination of green papaya, chillies, fish sauce and lime. This version is from the Feast magazine archives.
31. Mauritian spicy pickled coleslaw (zasar)
Pickling has a strong tradition in Mauritius and this tart salad makes a great side dish.
Want more spring goodies to look out for? Check out our vibrant spring collection here.
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