When it comes to refreshing, vibrant meals, nothing quite hits the spot
like a well-crafted salad. From Karen Dudley’s corn and persimmon
chaat salad and Beer Country’s Steak Panzanella Salad to Mmule
Setati’s Pretty in Pink Salad with spinach, salmon, nectarines, and
strawberries, and Ilse van der Merwe’s Loaded BLT Salad with avo,
croutons, and crispy onions — these recipes are as diverse as they
are delicious. Whether you’re looking for a light lunch, a hearty dinner,
or a colourful side dish, this round up is guaranteed to bring a burst of
colour and flavour to your table.
Carrot Salad with pickled red onion and tzatziki
From Food that Loves you Back by Amarae Vercueil
This one is super fresh and nourishing; perfect as a side at your next braai.
“Here is a salad that sings and dances like an Indian performer, full of colour, brightness and bells. I served it recently in tiny bowls as a ‘mouth amuser’ or amuse bouche. Persimmons and peaches are interchangeable in this recipe; use the freshest fruit in season!”
Roasted Tomato & Yoghurt Salad
From Cooking with Love – Treasured Recipes from Family and Friends by Trish van der Nest
“My friend, Leigh Eastwood, is a marvel at making up recipes. Her version of a Greek salad entails roasting the tomatoes, olives and feta, and serving it at room temperature. It’s very delicious! This version is not unlike Leigh’s hot Greek salad, but with a slight twist.”
Cauliflower, Pomegranate & Pistachio Salad
From Simple by Yotam Ottolenghi
"It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower."
Herbed Cranberry and Chicken Salad
From The Ultimate Salad Book by Chantal Lascaris
"The secret to keeping this salad looking attractive is to dress it halfway so that the fragrant herbs retain their vibrant greens and don’t arrive at the table limp and soggy. Herbs are such a useful way to add flavour and texture to a salad. The slightly spicy chives contrast perfectly with the sweet cranberries, while the earthy parsley balances beautifully next to the stimulating blue cheese. All in all, these herbs provide an unexpected punch of flavour to this salad."
With dukkah & sweet pepper grains, wilted spinach and pomegranate, you can't go wrong!
Apple, Celery and Cottage Cheese Salad
From Thrive by Nicci Robertson
"This combination of tastes and textures works really well together. Best of all, it is quick to make, quick to eat and full of fibre. For an on-the-go lunch, you might prefer to put the nuts in a separate container and add them at the last minute."
From Feed My Tribe by Mmule Setati
Served with spinach, salmon, nectarines and strawberries, this beautiful salad is an absolute showstopper.
From Senidlile Kodwa? by Zanele van Zyl
Comfort in a bowl? Yes please.
Loaded BLT Salad with Avo, Croutons & Crispy Onions
From Easy Al Fresco by Ilse van der Merwe
“Sometimes I love turning a classic upside-down, yet retaining the original flavours that I know and love. It’s the case with this BLT sandwich-turned-salad – layers of crunchy lettuce, crispy bacon, the freshest ripe tomato, loaded with creamy avo, some pan-fried croutons (yesterday’s loaf) and a jar-shaken sweet and tangy dressing. A totally scrumptious combo.”
From Every Night of the Week by Lucy Tweed
"This is such a great work salad. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp. You’ll be so impressed with yourself you’ll want to deliberately walk around the office munching on it, interrupting casual meetings and pointing at things with your fork while you chat until someone sparks up, ‘Oooh, what have you got today?’ or ‘That looks great, who made it?’ yada yada."
Steak Panzanella Salad with Toasted Ciabatta
From Beer Country's Blackouts & Boerewors by Karl Tessendorf & Greg Gilowey
“Fresh and vibrant with hearty slices of medium-rare steak.”
From Food that Loves you Back by Amarae Vercueil
"This refreshing salad is the perfect combination of crunchy and creamy."
“This is an arresting salad, bursting with excellent flavours and so very easy to make. It can stand for a while, too, if you wish to prepare it ahead of time. As the name suggests, it should be eaten from a bowl with a spoon – a much kinder utensil.”
Quinoa with Artichokes & Olives
From Good + Simple by Sarah Graham
This salad brings the Mediterranean to your table. It's a quick and easy meal in a bowl, and we're here for it.
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Recipes: Thrive by Nicci Robertson