4 Easy To Make And Delicious Summer Salad Recipes

After a long day of work and chores, the last thing you want is to spend hours in the kitchen preparing an elaborate dinner. Also, summer is the perfect time to start experimenting with salads and incorporating more natural vitamins and minerals into your family’s diet. To help you get started, we’ve put together our top 4 summer salad recipes. We hope you’ll enjoy them as much as we do!


1) Hispi cabbage, cashew and apricot with sesame and lime dressing

This salad is great as a meal on its own, but also works as a side dish for barbecued meat or fish.


1 stick lemongrass

3 limes

3 tbsp maple syrup

2 tsp dark soy sauce

2 tbsp sesame oil

For the cashews

200g cashew nuts

1 tbsp sunflower oil

1 tsp sea salt

For the salad

6 ripe apricots

1 small bunch coriander

1 small bunch mint

3 red chillies (or to taste)

2 large hispi cabbage (dark outer leaves removed)

Sea salt

Method: Heat the oven to 180C/350F/gas mark 4.

Step 1: In a small bowl, mix together the cashew nuts with the sunflower oil and sea salt, roast for eight minutes, then leave to cool.

Step 2: For the dressing, peel off the outer layers of the lemongrass and chop the rest as finely as possible. In a bowl, whisk with the other dressing ingredients.

Step 3: Cut the apricots into tiny pieces and tear up the coriander and mint leaves.

Step 4: Deseed and finely slice the red chillies. Separate the cabbage leaves and shred into roughly 0.5cm-thick strips. Put the cabbage in a large bowl and add a few pinches of sea salt. Toss and leave for five minutes (the salt both seasons the salad and softens it, by drawing out water).

Step 5: To serve, mix everything together on a platter and take to the table.


2) Bean, tomato and watercress salad

This light and fresh recipe has only four ingredients and it’s the perfect salad to accompany a sandwich. The best part is that it’s gluten-free and vegan, making it super healthy.


2 x 400g can cannellini beans

100g watercress

1 lemon, zested and juiced

250g pack sundried tomatoes and olives


Step 1: (There is only one step!) Rinse the beans and then add to a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.


3) Sliced fennel, orange & almond salad

This is a healthy and filling recipe from Jamie Oliver.


3 bulbs of fennel

1 handful of almonds

3 oranges

a few sprigs of fresh mint

2 handfuls of rocket

sherry vinegar

extra virgin olive oil


Step 1: Shave the fennel, then place in a bowl of ice water.

Step 2: Toast the almonds in a dry frying pan, then crush in a pestle and mortar.

Step 3:  Peel and very thinly slice the oranges, then arrange on a platter.

Step 4: Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.

Step 5:  Scatter the fennel mixture over the oranges and top with toasted almonds.


4) Garlic potato salad

This salad is a great, filling meal on its own, owing to the potatoes and, thanks to the garlic and mustard, it tastes amazing.


1kg small potatoes

1 egg

2 egg yolks

1 teaspoon Dijon mustard

salt, to taste

160ml olive oil

2 garlic cloves, crushed

2 to 3 tablespoons lemon juice

1 small bunch chives, chopped


Step 1: Cook the potatoes in a large saucepan with boiling salted water. Drain and peel while still warm.

Step 2: Whisk the egg and egg yolks with the mustard and salt in a food processor until thick and creamy. Add the oil, a drop at a time, while the food processor is turned on. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream. Finally add garlic and lemon juice and stir well.

Step 3:  Cut potatoes into thick slices and mix with 120g mayonnaise or more to taste. Add the chives. Keep the potato salad and remaining mayonnaise chilled in the fridge until serving.

Let us know how you enjoyed these salads in the comments section!


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