Fresh & Festive Summer Salad Recipes

Summer brings an abundance of fresh produce, making it the perfect time to enjoy vibrant and healthy salads. Here’s a list of delicious summer salad recipes that celebrate the flavors of the season, complete with portion sizes.

1. Aussie Garden Salad

Ingredients (Serves 4):

• 200g mixed lettuce leaves (rocket, spinach, and butter lettuce)
• 250g cherry tomatoes, halved
• 150g cucumber, diced
• 50g red onion, thinly sliced
• 100g carrot, grated
• 30g fresh herbs (parsley and basil)
• 60ml olive oil
• 30ml balsamic vinegar

Method:

• Combine all the vegetables in a large bowl.
• Drizzle with olive oil and balsamic vinegar.
• Toss gently and serve chilled.

2. Prawn, Watermelon & Mint Salad

Ingredients:

• 400g raw prawns, peeled
• ¼ watermelon
• 1 cucumber
• 1 bunch watercress
• ½ bunch mint
• 2 limes
• ½ block feta
• 1 tsp honey
• 1tsp maple syrup
• ½ cup pecans
• 1 garlic clove/1 tsp garlic paste
• 1 tbsp extra virgin olive oil

Method:

1. Pre heat over to 150°C
2. Marinate prawns, with juice of 1 lime, garlic and salt & pepper, set aside.
3. Mix maple syrup and a pinch of salt with pecans, bake for 8-10mins
4. Prepare Salad: Dice watermelon, cucumber and feta, wash and tear mint leaves, wash and pick off watercress leaves.
5. Prepare Dressing: Mix juice of other lime, lime zest, honey, olive oil and pinch of salt and pepper
6. Crush pecans with the base of a saucepan
7. Heat grill pan with drizzle of olive oil on a medium heat, cook prawns 2 mins each side or until cooked through.
8. Serve all together!

3. Chicken Crispy Noodle Salad

Ingredients:

• 500g chicken breast (sliced)
• 2 tbsp soy sauce
• 2 tbsp ginger (minced)
• 2 garlic cloves (minced)
• 1 tbsp extra virgin olive oil

Method:

1. Marinate the chicken pieces in ginger, garlic, soy sauce, salt, and pepper for 30 minutes (if possible).
2. Heat cooking oil in a wok or stir-fry pan. Add the marinated chicken pieces and stir fry over high heat till the chicken is fully cooked.
3. Put the chicken to the side and shred.
4. Place coleslaw salad, spring onion and mint in a large bowl, tossing to combine.
5. Combine peanuts, soy, lime juice and oil in a small bowl.
6. Add noodles and chicken to salad and drizzle over dressing, tossing to combine. Scatter over extra peanuts and mint and serve immediately.

4. Chickpea and Quinoa Salad

Ingredients (Serves 4):

• 200g cooked quinoa
• 400g canned chickpeas, rinsed
• 150g red bell pepper, diced
• 150g cucumber, diced
• 50g red onion, finely chopped
• 30ml lemon juice
• 30ml olive oil
• 30g fresh parsley

Instructions:

• In a large bowl, combine quinoa, chickpeas, bell pepper, cucumber, and onion.
• Drizzle with lemon juice and olive oil.
• Toss in fresh parsley and serve chilled.

5. Beetroot and Goat Cheese Salad

Ingredients (Serves 4):

• 300g roasted beetroot, sliced
• 100g goat cheese, crumbled
• 100g arugula (rocket)
• 50g walnuts, toasted
• 30ml olive oil
• 20ml apple cider vinegar

Instructions:

• Arrange beetroot and arugula on a plate.
• Top with goat cheese and walnuts.
• Drizzle with dressing and serve.

6. Tropical Fruit Salad

Ingredients (Serves 6):

• 250g pineapple, cubed
• 250g mango, diced
• 200g kiwi, sliced
• 150g strawberries, halved
• 50g blueberries
• 100g grapes
• 30ml fresh lime juice
• 10g mint leaves for garnish

Instructions:

• Combine all the fruit in a bowl.
• Drizzle with fresh lime juice.
• Garnish with mint leaves and serve chilled.

7. Greek Marinated Chickpea Salad

Ingredients:

• 800g chickpeas (2 cans, drained)

Dressing

• 2 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 garlic clove (minced)
• 2 tsp dried oregano
• ½ tsp Dijon mustard
• Salt and pepper

Quick Pickled Onion

• ½ red onion (finely sliced)
• ½ cup red wine vinegar
• 1 tsp white sugar
• Salt

Salad

• 250g cherry tomatoes (halved)
• 3 cups spinach (sliced)
• 100g feta
• ¾ cup chargrilled capsicum (drained and sliced)

Method:

1. Mix pickled onion ingredients in a bowl, set aside for 30 min until onion is wilted. Drain.
2. Shake dressing ingredients in a jar.
3. Place chickpeas in microwaveable bowl. Toss with half dressing.
4. Microwave 1.5 min stirring every 30 seconds, until warmed through. Set aside for 20 min to marinate.
5. While waiting for the pickled onions and chickpeas to marinate, assemble the salad. Add spinach to bowl, add marinated chickpeas, tomatoes, pickled onion and capsicum.
6. Pour over remaining dressing, toss well. Crumble feta to serve

8. Asian-Style Cucumber Salad

Ingredients (Serves 4):

• 400g cucumber, thinly sliced
• 30ml rice vinegar
• 15ml soy sauce
• 10g sugar
• 10g sesame oil
• 10g fresh ginger, grated
• 20g sesame seeds
• 20g spring onions, chopped
• 1 chopped red chilli (optional)

Method:

1. In a bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and ginger.
2. Add the cucumber slices and toss to coat.
3. Sprinkle with sesame seeds, chopped spring onions and chilli before serving.

Conclusion

These fresh summer salad recipes are perfect for enjoying the sunny Australian weather. They are not only easy to prepare but also packed with flavor and nutrition. Enjoy experimenting with these vibrant salads this summer!