From tangy dressings to crunchy textures and pops of sweetness, spring salads are the ultimate way to refresh your palate and invigorate your meals.
Get ready to put a little spring on your plate!
Moroccan raw carrot salad
Ingredients:
- 4-5 large carrots, peeled and shredded
- 1/4 cup fresh parsley, finely chopped
- 1-2 tbsp raisins
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp ground paprika
- A pinch of salt and black pepper
Method:
- Grate the carrots into a large bowl. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, salt and black pepper. If you’re using cayenne pepper or red pepper flakes, add them now.
- Pour the dressing over the grated carrots. Add the chopped cilantro or parsley and the raisins (if using).
- Toss everything together until the carrots are evenly coated in the dressing.
- For best results, cover the salad and let it chill in the refrigerator for at least 15-30 minutes. This allows the Flavours to meld together and for the carrots to soften slightly. Serve chilled or at room temperature.
Tangy avocado three-bean salad
Ingredients:
For the Dressing
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- ¼ cup olive oil
- 3 tbsp chutney
- Salt and pepper, to season
For the Salad
- 400g tin three-bean mix, drained and rinsed
- 400g tin butter beans, drained and rinsed
- ½ red onion, peeled and thinly sliced
- Handful of fine green beans, ends trimmed and blanched
- 1½ avocados, pitted, skin removed and sliced
- Handful of fresh parsley and/or mint, chopped
- Salt and pepper, to season
Method:
- For the dressing, combine all the ingredients. Season with salt and pepper.
- To make the salad, combine the three-bean mix and butter beans. Toss through the dressing. Allow to stand for at least 1 hour to marinate.
- Just before serving, toss through the onion, green beans, avocado and parsley/mint. Season with salt and pepper and serve while fresh.
Tomato and onion salad (Salsa)
Ingredients:
- 3-4 ripe tomatoes, finely chopped
- 1 large onion (preferably red or a sweet onion), finely chopped
- 1-2 fresh green chillies, finely chopped (optional, for a bit of heat)
- 1-2 tbsp white or apple cider vinegar
- 1 tsp sugar
- Salt and freshly ground black pepper to taste
- A handful of fresh coriander or parsley, finely chopped (optional, for garnish)
Method:
Finely chop the tomatoes and onion. For a milder flavour, you can soak the chopped onion in cold water for about 10 minutes, then drain it well before adding it to the salad.
In a small bowl, whisk together the vinegar and sugar until the sugar has dissolved.
In a medium-sized salad bowl, combine the chopped tomatoes and onion. If you are using green chillies, add them now.
Pour the vinegar and sugar mixture over the vegetables. Season generously with salt and black pepper.
Gently toss everything together until well-combined. The salad is best served immediately, but it can also be left to sit for about 10-15 minutes to allow the flavours to meld.
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