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.
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.
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.
Kind of like a cheese platter in salad form.
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
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.
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.
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.
Sneaky little watermelon balls are hidden amongst the cherry tomatoes in this sweet and salty salad, bringing invigorating bursts of crispness.
An extravaganza raw and rare ingredients. Try this for a lighter take on your regular beef and vermicelli salad.
Pear and nashi
This salad would be a lovely pairing with grilled and roasted pork dishes.
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
Orange and fennel are a classic salad combination. This one adds lemons and limes into the mix for extra zing.
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.
Cool down in hot weather with this refreshing salad. Fleshy lychees add some softness to the crunch of bean sprouts and cucumber.
This tantalising combination of flavours will make you want to plan a picnic or invite friends over, just as an excuse to make it.
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.
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.
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.
If you're at a loss as to how to use starfruit in meals, try this punchy slaw.
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.
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.
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.
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.