Enjoy These Fresh Summer Salads From Around The World
Take your taste buds on a globetrotting adventure with these inspired salad ideas.
Tasty, crunchy salads are one of the joys of the summer season. Whipping up a flavorful, healthy salad is an awesome way to bring family and friends together on a warm evening.
Why not spice up your greens with fresh, exotic ingredients from around the world? These recipes are a delicious way to eat salad – and travel the globe without leaving home!
Butterbean, chorizo and roasted sweet potato salad
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
- 3 sweet potatoes, peeled and cut into small cubes
- 1 tablespoon extra-virgin olive oil
- (2) 15-oz cans butter beans, drained and rinsed
- 3½ oz ready-to-eat chorizo, cubed
- 1 teaspoon dry sherry
- Bunch of spring onions, finely chopped
- Handful of flat-leaf parsley, finely chopped
- Large handful of cherry tomatoes, halved
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar or white wine vinegar
- Pinch of sugar
- 1 teaspoon English mustard
- Preheat oven to 400 F. Mix together dressing ingredients, season well and put aside
- Add sweet potatoes to a roasting pan and drizzle with olive oil. Season and toss to coat. Put in the oven for 10 to 15 minutes, until golden. Remove from oven and tip into a bowl. Add the butter beans, chorizo and sherry. Gently toss to coat
- Add spring onions, parsley and tomatoes, and then drizzle the salad with dressing. Gently toss to combine, and serve
Avocado and chicken salad
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients
- 4 chicken breasts, skin on and slashed
- 2 tablespoons olive oil, divided
- Tabasco sauce
- 2 zucchinis, halved lengthways and chopped
- 1 to 2 thyme stalks, leaves only
- 2 avocados, halved, stoned and sliced (rub with lemon juice to prevent discoloration)
- 1 red chili, deseeded and finely chopped
- 2 limes, cut into wedges
- Handful of coriander leaves, finely chopped
For the Salsa Topping
- 7 oz sweet corn, drained
- Bunch of spring onions, finely chopped
- 4 tomatoes, finely chopped
- 1 jalapeño or green chili, finely chopped
- 1 tablespoon extra-virgin olive oil
- Juice of 1 lime
- Pinch of cumin
- Pinch of sugar
- Preheat oven to 400 F. Put chicken in a bowl and add 1 tablespoon of olive oil and a generous splash of Tabasco sauce. Season, and then rub all over to coat. Place the chicken in a roasting pan and cook for about 30 to 40 minutes, until juices run clear when a sharp knife is inserted. Remove from oven and put to one side
- Heat remaining oil in a frying pan. Add the zucchinis and thyme. Season and cook for 2 to 3 minutes until golden, and then transfer to a plate lined paper towels
- To make the salsa, mix together the sweet corn, spring onions, tomato and jalapeño or green chili. Mix together the oil, lime juice, cumin and sugar, and season well. Pour over the sweet corn mixture and mix well
- Slice the chicken on the diagonal and arrange on a platter or in a shallow bowl with the zucchini and avocado. Sprinkle over the red chili, lime wedges and half of the coriander. Spoon over the salsa and top with remaining coriander. Serve with toasted tortilla triangles
Tip: After cooking and enjoying these healthy recipes, hand-wash serving bowls and grill pans that can’t be put in the dishwasher with Dawn Ultra Dish Soap. For all other dishes, skip the pre-rinse and add a Cascade Platinum ActionPac to the wash cycle.
Seafood salad
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
- 1 fennel bulb, trimmed, finely sliced and tossed in lemon juice (save fronds for topping)
- 4 shallots, peeled and finely chopped
- 3 celery stalks, trimmed and sliced on diagonal
- Zest and juice of 1 orange
- 1 clove of garlic, finely chopped
- Bunch of fresh dill, finely chopped
- 12 oz calamari rings
- 6 oz pack raw scallops
- 9 oz raw king prawns
- 2 tablespoons olive oil
- ¾ cup pea shoots (find them at your local farmer’s market!)
- Coriander leaves, to garnish (optional)
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Pinch of sugar
- 2-inch piece of fresh ginger, grated
- 1 red chili, deseeded and finely chopped
- Mix together all dressing ingredients, and then season and put to one side. In a large bowl, toss together the fennel, shallots and celery. Add orange zest and juice, garlic and dill, and put to one side
- Toss the seafood with the olive oil and season well. Heat a griddle pan until hot, and then add the seafood in batches and cook for a couple of minutes on each side, until golden. Put to one side
- Add half of the dressing to the seafood mixture and toss together. Add the remaining dressing and pea shoots to a serving bowl and toss using your hands. Top with the fennel mixture and the seafood. If desired, sprinkle with coriander and fennel fronds before serving
Mozzarella, tomato and prosciutto
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
- 1 ciabatta loaf, sliced
- 2 to 3 tablespoons olive oil
- 4 nectarines, halved, stoned and cut into 8 pieces
- 8 tomatoes, quartered
- 9 oz buffalo mozzarella, torn
- 7 oz Serrano ham
- Handful of basil leaves, to garnish
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons balsamic vinegar
- Mix together the dressing ingredients, season and put to one side. Heat a griddle pan until hot. Drizzle the ciabatta with olive oil (reserving a little for the nectarines). Add ciabatta to the pan and heat until char lines appear, turning after a few minutes. Remove and put to one side
- Toss the nectarines with the remaining oil and add to the griddle pan for a few minutes, turning to gently char each side. Remove and put to one side
- Toss together the tomatoes and mozzarella. Arrange the ciabatta on a platter or in a shallow bowl, and top with the tomato mixture, nectarines and ham. Drizzle over the dressing, and garnish with basil leaves to serve