Whether you want a light lunch or a healthy dinner, these salads will do the trick.
GO NUTS
Buckwheat, a pseudo-grain like quinoa and amaranth, is gluten-free and has a delicious earthy taste that teams well with sweet grapes and nutty hazelnuts. Toasting the buckwheat really brings out its flavour.
Source: Murdoch Books
Farro is a spelt-like grain with a nutty flavour and chewy texture. Using it in a salad like this one makes for a great vegetarian meal - or a great accompaniment to meats and fish.
Source: Alan Benson
This super-healthy salad is light in both texture and flavour. Be sure to use the freshest herbs you can find.
Source: Rob Palmer
MORE NUTTY IDEAS
Witlof, caramelised walnut and Roquefort salad
RICE, RICE BABY
Light, fresh and utterly delicious, this salad layers marinated beef, roasted rice, pickled eschallots and a spicy, deep-fried shallot dressing. Serve as an entree or light main or add 150 g cooked rice noodles to the salad for a heartier meal.
Source: Alan Benson
This vegetarian salad is a sort of free-form vegetarian nori roll with all the goodness of adzuki beans and brown rice, topped off with a poached egg.
Wholesome and delicious: Adzuki bean, brown rice and edamame sushi salad with poached egg. Source: Murdoch Books
wild rice, black rice
Jewelled black rice salad with labne and pomegranate dressing
VEGETARIAN AND VEGAN
Roasted veg holds up fantastically in the fridge for easy, elevated salads all week long - here's one way to turn that made-ahead deliciousness into a meal.
Source: Heidi Sze
Changed up the vegetable to suit the season, then up the flavour with lemon-tahini dressing and mustard seed, chilli and garlic topping.
Source: Nikki To
Light and fresh, not to mention vegan, this is a salad that’s all about contrasting textures and flavours.
Source: Benito Martin
more meat-free meals
Soba noodle, tofu, edamame and radish salad
NOODLE SALADS
Try Luke Nguyen's take on the classic Vietnamese dish bun bo xao.
Source: Luke Nguyen's United Kingdom
Make this Thai street food for dinner: with pork, prawns, squid and plenty of flavour, it's a winner.
Source: Alan Benson
Quick, delicious and easy to prepare, it's sure to become a midweek favourite. The leftovers are also delicious the next day, served cold, with Chinese mixed pickles (ginger, carrot, garlic) and beans.
Source: Alan Benson
WARM SALADS
An exotic vegetarian salad sweetened with pomegranate molasses, made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup.
If you're after a sating salad with plenty of protein, you may have met your match. Lean kangaroo meat and roasted vegetables tick the 'healthy' boxes, while mint and coriander pump up the freshness, and dukkah adds a delicious texture. You could use any grain in this warm salad — try quinoa, barley or burghul instead of couscous.
Source: Gourmet Game
more warm salad ideas
Radicchio, pumpkin and tomato salad with poached chicken
SEAFOOD WINNERS
This spicy salad of vegetables, soft tofu and crisp fritters represents one of India’s culinary contributions to Penang’s food scene.
Source: Steve Brown
"This is the brightest, lightest way you could eat seafood. Lovely, refreshing ingredients coated with a salty-sour sweet Vietnamese dressing," says Poh Ling Yeow.
Source: China Squirrel
CLASSICS AND TWISTS
All over Bangkok, food vendors pound together this irresistible combination of green papaya, chillies, fish sauce and lime. This version is from the Feast magazine archives.
Som tum Source: Brett Stevens
Pickling has a strong tradition in Mauritius and this tart salad makes a great side dish.
Spicy pickled coleslaw (zasar) Source: Brett Stevens
classics with a twist
Tuscan kaleslaw
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