Getting fruity with our salads!

One of the easiest ways we’ve found to lift a salad is by leaning into a bit of fruitiness.

That’s exactly why we love our Orange & Ginger dressing. The citrus works beautifully with spring leaves, while the gentle warmth of ginger adds just enough depth to make things interesting.

Here are a couple of ways we’ve been using it lately:

Duck & Orange Salad

Serves 2

This is one of those salads that feels like a proper occasion dish, but is actually very doable at home. The richness of the duck, the sweetness of the orange, and the freshness of the greens all come together beautifully.

Ingredients

• 2 small duck breasts

• 1 tsp fennel seeds

• ½ tsp black pepper (plus extra to taste)

• ½ tsp coarse sea salt (plus extra to taste)

• 12 small radishes

• 24 asparagus tips

• 2 handfuls rocket

• 3–4 tbsp Orange & Ginger Dressing

• 1 orange

• ½ red onion, finely sliced

  
  

Method

Prepare the duck

Ensure the skin is dry, then score in a cross-hatch pattern (without cutting into the flesh). Grind the fennel seeds, salt, and pepper, then rub into both sides of the duck.

Place the duck skin-side down into a cold pan (not non-stick), then bring to a low-medium heat. Cook for 8–12 minutes until the fat renders and the skin becomes golden and crisp.

Flip and cook to your liking (slightly pink works beautifully), then rest for 5–10 minutes.

Prepare the orange and veg

Peel and segment the orange, removing all pith. Slice the red onion finely.

Trim and halve the radishes, then place them in a roasting pan with the asparagus. Drizzle with dressing and roast at 220°C while the duck rests.

Assemble the salad

Slice the duck thinly. Toss the rocket and red onion with dressing and arrange on a plate. Add the roasted vegetables and orange segments, then top with the duck.

Finish

Add an extra drizzle of dressing if you like, and serve.

Smoked Salmon & Avocado Salad with Orange & Ginger Dressing

Serves 4

This is the kind of salad that’s perfect when you want something quick but still feels fresh and put together. The citrus dressing works beautifully with the richness of the salmon and avocado, keeping everything balanced.

Ingredients

• 1 orange

• 4–5 tbsp Orange & Ginger Dressing

• 60g rocket

• 60g pea shoots

• 1 tbsp each fresh dill & mint, chopped

• 250g smoked salmon

• 2 avocados

Method

Prepare the orange

Trim the ends, then carefully cut away the peel and pith. Slice into thick rounds.

Build the base

Mix the rocket, pea shoots, dill, and mint, then toss with the dressing. Spread onto a large plate.

Assemble

Arrange the smoked salmon over the leaves. Slice the avocado into chunks and add to the salad along with the orange slices.

Finish

Drizzle with a little more dressing and serve immediately.

A Simple Way to Elevate Everyday Salads

What both of these recipes show is how a citrus-led dressing can completely change the feel of a salad.

• It lifts peppery greens like rocket

• Balances richer ingredients like duck or salmon

• Adds freshness without needing lots of extras

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And once you start using it this way, salads become less about “what you should eat” and more about something you actually look forward to.

Which, really, is what making salads exciting is all about.