Fruit is the life of the party when it comes to salads, colourful and vivacious.
26 Feb 2018 - 8:52 PM  UPDATED 13 Feb 2018 - 6:02 PM


Hot-smoked salmon, roasted garlic & apple salad

Fresh apple slices add brightness to this clean-tasting, savory Scandinavian salad. Serve with some crusty bread or toasted pita for the perfect light meal. 

Crab and Pink Lady salad with hazelnuts and horseradish

The flavour is kickstarted in this salad by making a mixture of crabmeat, horseradish, vinegar, egg yolk, and olive oil, the adding to this a full spectrum of textures and flavours: lemon-soaked celeriac, tangy apple, and crunchy toasted hazelnuts.


Warm sautéed grapes, autumn kale and edamame salad with shiso vinaigrette

This salad has as a few special touches that really raise its flavour profile: grapes that sauteed with olive oil, sesame oil, garlic, pine nuts until soft and fragrant; and a vibrant shiso dressing. If you can't get shiso - a Japanese herb in the basil family - a mixture of basil and mint would work. 


Chargrilled peach and roasted fig salad with prosciutto, creamy blue cheese and walnuts

Kind of like a cheese platter in salad form. 

Chargrilled peach and roasted fig salad

Peach, lavender and frisee salad

Proving that a salad is not only a place for vegetables, and a BBQ is not only a place for meat, this salad features peaches chargrilled until slightly blackened and very caramelly. The finishing touch of lavender flowers make it an elegant addition for any summer spread.

Grapefruit and pomelos 

Smashed green olive and ruby grapefruit salad

This salad has a lot going on and it's aaaall good. Creamy avocado, nutty roasted hazelnuts, salty green olives, sweet and tart ruby grapefruit, and juicy pomegranate seeds. A simple lemon and olive oil dressing brings all these components together in perfect lively harmony. 

Pink grapefruit, shaved fennel and avocado salad

Although a true delight by itself, this bright salad is an ideal match for fresh grilled seafood - squid, fish, octopus, prawns - whatever is in season and available. 

Chinese New Year chicken and pomelo salad with a sweet plum dressing

A bit like a Chinese-style coleslaw, this salad is filled with lots of julienned vegetables and white-meat chicken, which is eaten around Chinese New Year for good luck. The pomelo is a nice little conduit between the fruity, sweet and sour plum sauce and the rest of the savory ingredients. 

Chinese New Year chicken and pomelo salad with a sweet plum dressing


Cherry tomato, watermelon and black olive salad

Sneaky little watermelon balls are hidden amongst the cherry tomatoes in this sweet and salty salad, bringing invigorating bursts of crispness. 

Rare beef salad with watermelon and raw zucchini noodles

An extravaganza raw and rare ingredients. Try this for a lighter take on your regular beef and vermicelli salad. 

Pear and nashi

Pear and walnut salad

This salad would be a lovely pairing with grilled and roasted pork dishes. 

Roasted nashi, fennel, and crispy polenta salad

Nashi cooked in brown butter and served with crispy fried polenta, salty parmesan, peppery watercress and shavings of fresh fennel? Um, yes please. When making polenta, it's always good to make extra - once it's set and cut into squares, you can put the extras into ziplock bags in the freezer, then pull them out and bake or fry them for a quick meal. 

Orange and mandarin

Citrus and fennel salad

Orange and fennel are a classic salad combination. This one adds lemons and limes into the mix for extra zing.

Mandarin red braised crisp pork belly salad

This recipe needs to be started the day before, to allow the pork to rest overnight after braising it, and soak up all the flavours - and it is worth every minute. 


Lychee, cucumber and chilli salad

Cool down in hot weather with this refreshing salad. Fleshy lychees add some softness to the crunch of bean sprouts and cucumber.

Stir-fried lemongrass beef with warm vermicelli noodle salad

This tantalising combination of flavours will make you want to plan a picnic or invite friends over, just as an excuse to make it. 


Goat’s cheese, date and fig salad

This dressing for this salad really makes it pop, a fruity, sour and creamy blend of raisins honey, apple cider vinegar, lemon rind and juice, and extra virgin olive oil.

Homemade mozzarella and fig salad

While you don't have to make your mozzarella for this salad, you can't cut corners on the balsamic vinegar infusion: balsamic vinegar, sugar, currants, fennel seeds and a cinnamon quill are warmed together then set aside to steep for 15 minutes. It's a simple step that brings big outcomes in flavour. 


Mango salad

While this salad is super easy to prepare, the key to getting it right is letting it stand for 20 minutes before serving, to allow the flavours to mingle and make magic.


Cibadak spicy fruit and vegetable salad (asinan manis Cibadak)

If you're at a loss as to how to use starfruit in meals, try this punchy slaw. 

Fruity and fresh
Roasted cauliflower salad with pickled grapes

Roasting whole cauliflower in the oven releases the most incredible natural nutty flavours. The hazlenuts complement this while the pickled grapes offer a lovely tartness to balance the sweetness of the fruit.

Lebanese cucumber, watermelon & haloumi salad

This is a refreshing and bright salad full of texture. The salty haloumi is perfectly foiled by the sweet charry watermelon and the cucumber adds an excellent crunch.

Lobster, fennel and grape salad

I spent many hours on a fishing boat yearning for a single silly lobster to walk into our nets. Without it, the whole scene, and a whole precious day, would be caput. Seriously, I was very close to complete desperation when a lobster finally arrived on the boat, to be followed shortly by another beautiful specimen. I was beside myself with excitement and looked like a bit of fool to my fellow fishermen, I’m sure of it.

American grilled-peach salad

Peaches are a favourite American fruit in summer, especially in the south, where they are used in all manner of recipes including cobblers and pies. This salad brings together the sweetness of ripe peaches and candied pecans with a salty hit of bacon and a rich buttermilk dressing.

Pomelo and mud crab salad