Fresh flavours

Celebrate spring with seasonal salad ideas

As the weather warms up, dining moves outside. Throw some colour on the table with these fresh salad ideas, featuring lively new season fruits and vegetables, that will have your taste buds tingling.

1. Mango and avocado

There’s no better combination than juicy mango and creamy avocado – a true celebration of the Australian tropics. Simply dice up some mango and avocado, then toss in some baby spinach leaves or rocket to add a peppery bite. Drizzle with a zesty lime dressing (2 tablespoons each of lime juice, caster sugar and olive oil and 1 crushed garlic clove, salt and pepper. Combine in a jar and shake till sugar dissolves). Top with a handful of shredded mint leaves. Serve with grilled prawns, fish or chicken.

2. Asparagus and pea

Embrace the essence of spring with this simple green salad alternative. Blanch fresh asparagus, snow peas and sugar snaps in boiling water for around one and a half minutes. Remove promptly from the heat and run under cold water. Add to a serving bowl and top with crumbled feta cheese and toasted almond slivers. Finish with a light drizzle of lemon vinegarette (1/3 cup olive oil, ¼ cup lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon honey, 1 crushed garlic clove. Add all ingredients in a bowl and whisk till combined). Serve with roasted or barbequed lamb or beef.

3. Roasted beetroot and goat cheese

Roasting vibrant beetroot until tender and pairing it with creamy goat cheese elevates these humble ingredients to gourmet heights. Add a handful of baby rocket and a scattering of toasted walnuts for a satisfying crunch.  Finish with a drizzle of olive oil and white balsamic vinegar. Serve with pork, duck or beef.

4. Watermelon and feta

As the temperature rises, a cooling watermelon and feta salad is the go-to option for every gathering. Dice or ball the watermelon and cut feta cheese into cubes or rough chunks. Garnish with fresh basil or mint leaves and a drizzle of balsamic glaze. Try it with grilled pork and chicken kebabs or barbequed salmon steaks.

5. Quinoa, haloumi and pomegranate

A powerhouse of nutrients and flavours, this salad is a refreshing welcome to spring. Cook quinoa as per instructions and combine with pomegranate seeds – also called arils. (Note: if it’s too hard to work with a fresh pomegranate, some stores sell the arils separately. They are also available frozen in supermarkets). Dry fry or grill haloumi and chop into bite size pieces. Add to salad, along with chopped cucumber and shredded mint leaves. Top with a splash of olive oil and fresh squeezed lemon juice and season with salt and pepper.