Make salads exciting this season

As we start to move into salad season, we hear the same thing time and time again at shows and events:

“I love the idea of salads… but how do I make them more exciting?”

And it’s a fair question. Too often, salads get a bad reputation for being a bit repetitive or uninspiring. But the truth is, with just a few simple tweaks, they can be one of the most satisfying, flavour-packed meals you make all week.

It’s not about complicated recipes or lots of time, it’s about contrast, balance, and a really good dressing to bring everything together.

Think: something fresh, something crunchy, something creamy or hearty… and suddenly a salad feels like a proper meal.

Here are two of our favourite ways to do exactly that, and we'll be featuring more throughout the summer, so keep looking out on our website for more inspiration!

Salmon salad with Orange & Ginger Dressing

Simple & tasty, Salmon Salad with Orange & Ginger Dressing

This is a perfect example of a salad that feels a bit special but is actually really simple to pull together. You’ve got richness from the salmon, freshness from the citrus, and plenty of crunch to keep things interesting.

Ingredients

• 70g sliced almonds

• 2–3 tbsp Orange & Ginger Dressing

• 450g salmon fillets

• Fine sea salt and freshly-ground black pepper

• 1 bag of rocket leaves

• 1 large avocado, thinly sliced

• 1 large navel orange, peeled and thinly sliced

• ½ cucumber, thinly sliced

• ½ small red onion, thinly sliced

• Toasted sesame seeds

• Extra Orange & Ginger Dressing to serve

  
  

Method

Toast the almonds

Heat a large non-stick pan over medium-high heat. Add the almonds and cook, tossing occasionally, until lightly golden. Set aside.

Cook the salmon

Season the salmon with salt and pepper. Return the pan to the heat, add the dressing, then place the salmon flesh-side down. Cook for 3–4 minutes until golden, then flip and cook for another 2–4 minutes until just cooked through. Flake into bite-sized pieces.

Assemble the salad

In a large bowl, combine the rocket, avocado, orange, cucumber, red onion, salmon, and half the almonds. Drizzle with dressing and toss gently.

Serve

Top with the remaining almonds and a sprinkle of sesame seeds. Serve warm and enjoy.

Apple, Raspberry & Goats Cheese Salad

Fresh & tasty Goats Cheese & Apple Salad with Raspberry & Mint Dressing

This one is all about contrast — crisp apple, creamy goat’s cheese, sweet raspberries, and a bit of crunch from toasted hazelnuts. It’s light, but still feels indulgent.

Ingredients

• 70g whole hazelnuts

• 100g fresh or frozen raspberries

• 4–6 tbsp Raspberry & Mint Dressing

• 3 Granny Smith apples, thinly sliced

• 120g baby rocket leaves

• 100g goat’s cheese, crumbled

  
  

Method

Toast the hazelnuts

Preheat the oven to 180°C. Scatter the hazelnuts on a tray and bake for 10 minutes until toasted. Cool slightly, then rub in a tea towel to remove skins and roughly chop.

Make the dressing

Mash half the raspberries with a fork. Add the dressing and whisk to combine. Taste and season with salt and pepper.

Assemble

Arrange the apple, rocket, and remaining raspberries on a serving platter. Sprinkle over the hazelnuts and goat’s cheese.

Finish

Drizzle generously with the raspberry dressing and serve.

Spicy Sweet Potato & Feta Salad

Serves 6

Spicy roasted sweet potato with salty feta and peppery rocket.

If you think salads can’t be comforting, this one might change your mind.

Roasted sweet potato brings warmth and sweetness, the feta adds a creamy, salty contrast, and the sweet chilli dressing ties everything together with just the right amount of kick. It’s the kind of salad that works just as well as a side as it does as the main event.

Ingredients

2kg sweet potato, peeled and cut into large chunks

Sweet Chilli Dressing

140g feta cheese, roughly crumbled

50g toasted pine nuts

For the dressing:

6–7 tbsp Sweet Chilli Dressing

4 spring onions, finely chopped

Method

Roast the sweet potato

Heat the oven to 200°C (180°C fan). Toss the sweet potato with a generous drizzle of dressing, then spread onto a lined baking tray. Roast for 30–35 minutes until tender and lightly caramelised. Leave to cool slightly.

Bring it together

Mix the dressing with the spring onions. Arrange the sweet potato over a bed of rocket, drizzle over the dressing, then scatter with feta and toasted pine nuts.

Finish

Add an extra drizzle if you like — this is one of those salads that really benefits from it.

Tuna & Bean salad with Zesty Lemon Dressing

Serves 4

Tuna & Bean Salad with Lemon Dressing

This is a great example of how a few simple ingredients can come together to make something really satisfying.

It’s fresh, protein-packed, and perfect for those days when you want something quick but still feel like you’ve eaten well. The lemon dressing keeps everything light and bright, while the beans and tuna make it properly filling.

Ingredients (Serves 4)

100g fine green beans

2 cans tuna steaks in water, drained

2 cans cannellini beans, drained

1 red onion, very finely chopped

2 tbsp capers

Lemon Dressing

Method

Prepare the beans

Cook the green beans in boiling water for 3–5 minutes until just tender but still with a bit of bite. Transfer immediately to ice water to stop the cooking, then drain and halve.

Assemble the salad

In a large bowl, combine the tuna, green beans, cannellini beans, red onion, and capers.

Dress and serve

Drizzle generously with lemon dressing, season well, and toss gently to combine. Chill until ready to serve.

A Few Simple Ways to Make Salads More Exciting

If there’s one thing we’ve learned from all those conversations at shows, it’s that small changes make a big difference:

• Add texture – nuts, seeds, croutons

• Mix flavours – something sweet, something sharp, something savoury

• Include protein – fish, cheese, beans, or leftovers

• Don’t be shy with dressing – it’s what ties everything together

  
  

Salads don’t need to be an afterthought. With the right combination of ingredients, they can easily become the highlight of your meal.

And once you start experimenting a bit, you’ll probably find yourself looking forward to them just as much as anything else on the table.