This salad is simple to make and oh so fresh. It would be amazing with any protein you choose to put with it but it’s perfect by itself too. Grilled corn, creamy avocado and salty cheese? Yes please! And yes it’s definitely salad week on the blog.
This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
This mayo is life. It is the best mayonnaise I’ve ever made. You’ll want to dip everything in it and it makes this simple and easy salad sing.
That there isn’t salmon skin, oh no it’s a little sheet of nori that adds delicate flavour and protects the salmon as it cooks, making the most delicious salmon noodle salad bowl ever.
This salad is so fresh and delicious. Dressed with a tasty lemon, feta and extra virgin olive oil dressing and filled with crunchy green vegetables it’s the perfect pretty addition to your Christmas table!
I first made this dish with my beautiful friend Rachel in Auckland and have spent the last month thinking about it because it was just so delicious. The fresh salad and herb crusted salmon is just the most amazing combination. I’ve used fresh bread crumbs n the salmon crust but you could easily swap for almonds to make it gluten free!
No word of a lie this is the easiest work lunch I’ve ever made. I make the whole thing in the mornings while I’m getting ready for work. I usually only do 1 or two days worth as it’s what I make when I have limited leftovers to take with me, and that’s a frequent occurrence for me at the moment as I’ve have so many dinners and end of year catch ups happening in the evenings.
This salad is so simple and so good. Crisp green lettuce generously dressed in a creamy and spicy dressing and then covered in golden bread crumbs and freshly grated parmesan. This is another one inspired by eating at Jon and Vinny’s in LA – I was clearly obsessed with that meal. I’ve tried to keep the dressing lighter by making it yoghurt based and it’s still super delicious.
This is an excellent clean out the fridge salad and a great way to use the ends of a loaf of bread. The golden crunchy bread, sweet roasted capsicum, refreshing cucumber and crispy cauliflower are a delicious combination and the dressing is really next level.
This chickpea salad is the perfect thing to top avocado toast, have along side grilled meat or fish, or just eat for lunch along with some soft boiled eggs. I also love it as part of a mezze spread.