Spring Salad Ideas

September 22, 2015 posted in Food

Spring Salad Ideas

Spring is in the air, and what a great time of year it is to enjoy these great salad ideas.

Greek Salad

This classic Greek salad is a staple in every household and restaurant in Greece. When fasting, a salad heavy on low calorie lettuce is very satisfying.

  • 100g cos lettuce, sliced into 2cm ribbons
  • 1/2 (50g) Lebanese cucumber, quartered lengthways and sliced into 2cm pieces
  • 1 large ripe tomato, quartered and halved
  • 1/4 red onion, halved and finely sliced
  • 4 kalamata olives, pitted
  • 30g firm feta, cut into 1cm dice
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 1/2 tsp Greek Seasoning
  1. Combine all salad ingredients, then toss with red wine vinegar, olive oil and Greek seasoning.
  2. For a strong savoury taste add 1/2 tsp crushed Oregano.

Puy Lentil and Pomegranate Salad

The combination of earthy lentils with flavoursome and colourful pomegranate seeds and sumac make this an excellent salad on it’s own or as a side salad, particularly at Christmas with the lovely red and green colours!

  • 75g puy lentils, cooked until tender, rinsed and drained
  • 1/2 cup (35g) pomegranate seeds (arils)
  • 1/2 tbsp Sumac
  • 1 tsp whole Coriander seeds lightly crushed
  • 1 tbsp lemon juice
  • 1/2 tbsp olive oil
  • 1/2 cup parsley, roughly chopped
  • 1/4 cup mint, roughly chopped
  • 50g feta, crumbled

Mix all ingredients except feta in a large bowl until well combined, season to taste then top with feta to serve, either cold or at room temperature.

Dukkah Roast Pumpkin Salad 

This simple salad is a meal in itself, or the perfect accompaniment to grilled or barbecued lamb.

  • 500g pumpkin, peeled and cut into 1-2cm slices
  • 3 tbsp Dukkah plus extra to serve
  • 4 tbsp olive oil
  • 50g mixed leaves
  • 25g Persian feta
  1. Preheat oven to 200C.
  2. Toss pumpkin in dukkah and 3 tbsp olive oil and place on one large or two smaller baking trays.
  3. Bake for 10 minutes each side until golden and tender.
  4. Toss leaves in remaining tablespoon of olive oil.
  5. Serve pumpkin on dressed leaves with an extra sprinkling of dukkah and crumbled feta.

Israeli Couscous Salad 

Perfect for Spring, this salad is a meal in itself. For a carb-free option, replace the Israeli couscous with quinoa.

  • 250g Israeli couscous, cooked, rinsed, drained and tossed with 1/2 tbsp olive oil
  • 300g cauliflower, cut into small florets
  • 1 tsp Iranian Saffron threads, soaked in 1/4 cup warm water
  • 1 large garlic clove, crushed
  • 200g asparagus, cut into 1 inch pieces
  • 100g peas
  • 6 spring onions, finely sliced
  • 50g baby spinach
  • 1 cup fresh mint, roughly chopped
  • 1 cup fresh flat leaf parsley, roughly chopped
  • 1 raw chorizo (130-150g)
  • Dressing:
  • 50ml freshly squeezed lemon juice
  • 2 Preserved Lemons, rind only, roughly chopped (10g)
  • 100ml extra virgin olive oil
  1. Preheat oven to 200C. Place cauliflower with garlic and saffron liquid in a saute pan and cook over low heat for 6-8 minutes until all liquid is evaporated. Transfer to a baking tray, sprinkle with a little salt and place in oven for 15-20 minutes until golden and tender.
  2. Bring a large pan of water to the boil and blanch asparagus and peas for 2 minutes, then refresh in cold iced water. When completely cool drain and set aside.
  3. Take chorizo out of sausage casing and roughly chop. Cook for 5 minutes in a frying pan while stirring, until cooked through. Transfer to a blender and blitz until it resembles crumbs. Return to the frying pan and cook for 5 minutes on high until the crumbs are crispy. Drain on paper towel.
  4. Combine dressing ingredients and blitz with a stick blender until smooth. Season to taste. Mix Israeli couscous with cauliflower, vegetables, herbs and chorizo
  • 4 small chicken breast fillets
  • 1 Tablespoon Cajun spice mix
  • 4Tablespoons roasted red capsicum, chopped
  • 12 Roma tomatoes, halved lengthways
  • 1 Spanish onion, peeled and thinly sliced
  • 3 cups mixed baby salad greens, washed and drained
  • Hummus to serve
  1. Slice onion and caramelize in a pan over low heat, adding sugar, red wine vinegar and water.
  2. Coat chicken with Cajun spice and shallow fry in a pan until golden on both sides and cooked through.
  3. Set chicken aside to cool to room temperature.
  4. Place ¼ of the leaves onto each of four plates with tomatoes cut lengthways, and dress with sliced onion and chopped capsicum pieces.
  5. Top each plate with 1sliced chicken breast and a dollop of hummus.
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