Speedy summer salads
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Speedy summer salads

Nothing beats a quick tossed-together salad, and there’s no reason why a healthy meal accompaniment should ever be boring. Liven up your summer sides with these three colourful ideas.

Watermelon & fetta salad

This speedy salad delivers the wow factor with just three everyday ingredients. The saltiness of the cheese is the ideal complement to the cool, sweet watermelon.

To prepare, toss diced seedless watermelon with chopped mint then sprinkle with a generous amount of crumbled goat’s fetta. It’s that easy! Serve with grilled chicken or lamb.

Top tip: Love goat’s cheese? Check out MasterChef winner Andy Allen’s roast sweet potato salad with chorizo, red onion and goat’s cheese.

Three bean salad 

We’ve all heard that beans are good for the heart and going for three-in-one is a great way to get your daily fix.  This salad can be served hot or cold.

Combine 1 cup cooked shelled edamame beans (found in the frozen food aisle), 1 cup canned chickpeas and 1 cup steamed green beans. To make the dressing, combine 2 tbsp fresh lemon juice with 1 tbsp olive oil and 1 tbsp Dijon mustard. Pour over bean mix, sprinkle with chopped parsley and serve.

Fattoush 

The crispy flatbread in this fresh Lebanese salad soaks up the dressing beautifully. Serve as a side with grilled meat.

To make enough for four people, combine 3 chopped tomatoes with 2 chopped Lebanese cucumbers, 4 sliced spring onions, ½ sliced red capsicum and ½ cup finely-diced radish. Sprinkle with 2 tbsp chopped mint and ½ cup chopped parsley. To make the dressing, combine the juice of 1 lemon with ¼ cup extra virgin olive oil, 1 crushed garlic glove and salt and pepper to taste. Meanwhile, bake 6 Lebanese pocket pittas in a medium oven for 10 minutes, until crisp. Toss through salad just before serving.

Salads are a great way to get a vitamin fix, and when they’re this easy to prepare and this tasty to eat there’s no excuse not to whip one up come dinner time

Top tip: If you want to jazz up everyday salad ingredients such as lettuce, tomato and cucumber, just add a homemade balsamic vinaigrette. Combine ¾ cup extra virgin olive oil with ¾ cup balsamic vinegar, 1 crushed garlic clove, 2 tsp Dijon mustard and a pinch of dried oregano.