This light salad gets a zing of citrus from pomelo, and every bite is packed with flavour from fresh Vietnamese herbs. In 30 minutes, a crowd-pleaser is born!
Spanner crab salad Source: Alan Benson
Cooked low & slow, tender octopus tentacles are the star of this hearty salad and with the likes of pomegranate seeds, fresh mint, diced fennel and haloumi - this is a salad highlight any night of the week.
Octopus salad Source: Food Network
This typical Atlantic prawn salad that includes regional vegetables is perfect for a French-inspired summer lunch or dinner party entrée.
Prawn and potato salad with hazelnuts (Salade de crevettes et pommes de terre aux noisettes) Source: Taste le Tour with Gabriel Gaté
A Hawaiian favourite, poké actually refers to the cubes of marinated raw fish that was a way to use up leftover ends from prime sashimi cuts. So whether you are a tuna, salmon, bonito or white fish lover (or perhaps all of the above) they all flex their muscle in this bowl thanks to the likes of quinoa, avocado, kimchi and nori.
Poké Bowl Source: Bondi Harvest
This quick clam salad adds a sweet Vietnamese dressing to balance out fresh herbs and tangy pomelo. And if you can't get a hold of surf clams then regular clams or pippies will do the trick, just reduce the steaming time.
Arctic surf clams, pomelo, fennel and Vietnamese herb salad Source: Alan Benson
Dried shrimp, king prawns and squid take to the stage in this Thai street food favourite and it only takes a few minutes before you are eating this divine plate of seafood noodles.
Source: Alan Benson
Banana blossom, prawn and coconut all come together in this Nyonya-inspired bowl. The kicker - the sambal belachan of dried shrimp paste and long red chillies fried into a smooth paste.
Snapper (or any white fish of your selection) is sprinkled with cumin, chilli powder, salt, pepper and garlic before being divided into lettuce cups and topped with sauerkraut or beetroot, onion, coriander, tomatoes, and of course avocado. Don't forget to dollop your sour cream and hot sauce!
This popular Burmese salad is packed with traditional and refreshing flavours. The sweetness comes from tomatoes, the crunch from peanuts and a rich tamarind dipping sauce, these fish cakes will quickly become part of your weekly rotation - and they make great leftovers as well!
Fish cake salad (nga phe thoke)
This dish is based on a rustic Portuguese salad that’s not much more than dressed chickpeas, salt cod, olives and boiled eggs – the amounts and ratios aren’t fixed. Potatoes, while not traditional, do make it a bit more substantial and if you wanted, you could sling in some watercress sprigs or rocket leaves as well.
airs every night from Saturday 7 July and finishes Sunday 29 July 2018. Visit the website to catch-up on episodes online, scroll through recipes or find out more about the show.
Source: China Squirrel
