Beat The Heat: Refreshing Salads Recipes To Try This Summer

Combine 400g black beans, 500g heritage tomatoes, 1 mango, ½ cucumber, 1 red onion, and 6-8 radishes. Top with 2 sliced avocados, 100g crumbled feta, and fresh herbs. Blend dressing ingredients in a food processor. Arrange beans, spinach, tomatoes, cucumber, mango, onion, and radishes on a platter. Top with avocado, feta, and herbs. Serve with dressing.  

Orzo feta salad is perfect for summer picnics! Feta cheese and olives add bold flavour. A zingy Greek dressing brings it all together. Combine 1 ½ cups cooked orzo pasta with marinated artichoke hearts, chopped cucumber, tomato, red onion, crumbled feta cheese, black olives, and parsley. Drizzle with lemon juice and season with oregano and lemon pepper.

Pomegranate salad combine baby salad greens with roasted sweet potatoes, crunchy pistachios, and tangy feta cheese. Add juicy pomegranate seeds for a burst of flavour. This salad is a perfect blend of textures and tastes. Pomegranate works well in sweet and savoury dishes. Extract the juicy jewel-like seeds and liven up salads, couscous dishes, drinks, and desserts. 

Summer alottment salad needs to blanch asparagus, beans, broccoli, and peas in salted water, then shock in iced water. Combine with radishes, cabbage, spring onions, and mint. Serve with homemade dressing on the side. Combine 8 asparagus spears, 250g green beans, 250g broccoli, 200g peas, 8 radishes, 1 cabbage, and 4 spring onions. 

Shave fennel and onion thinly, then toss with lemon juice and olive oil. Spread on a plate carpaccio-style. Drizzle with more olive oil and top with parmesan. Finish with chopped fennel fronds and serve. Shave 1 medium fennel and 1/2 red onion. Toss with 2 tbsp lemon juice and 1 1/2 tbsp olive oil. Top with 1/4 cup parmesan cheese. Drizzle with remaining 1 tbsp olive oil.

Caprese salad features fresh mozzarella, tomatoes, and basil, symbolizing Italy's green, white, and red flag. Originating from Capri, it's a classic Italian dish often served as an antipasto, showcasing simple yet flavourful ingredients. In Argentina, the Caprese salad is often used as a filling in empanadas, blending Italian flavors with local pastry traditions.

For classic potato salad, boil potatoes until tender, then chop into chunks. Mix dressing with egg yolks, mayonnaise, and seasonings. Combine dressing with potatoes, chopped egg whites, celery, onion, and pickles, then refrigerate to blend flavours. Combine dressing with warm potatoes, chopped egg whites, celery, onion, and pickles.