Salad

This simple salad makes a great lunch dish for a light meal, or as part of a spread with which to welcome guests.

We used sirloin for this recipe, although fillet and rump are also suitable. Note

You can use lime juice instead of lemon juice, if you prefer. Note

Zucchini and chorizo salad from Australian Women's Weekly.

Crispy fried noodles are available in the Asian aisle of supermarkets. Using a large sharp knife, shred the cabbage as thinly as you can. Stack the slices neatly, cut them lengthways into matchstick-sized strips. This is called `julienne’. Note

For a light and refreshing weeknight meal, try this fragrant beef and noodle salad.

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

Packed full of the goodness of legumes, this chickpea and lentil salad makes a delicious vegetarian lunch option for those wanting an quick and healthy meal.

The gamey flavour of venison, naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad.

Warm steak seasoned with smoked paprika makes for a filling and delicious salad packed with protein and flavour.

Delicious grilled vegetable & couscous salad from Australian Women's Weekly.

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

A Caesar salad with crunchy croutons, prosciutto and poached eggs.

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

Mildly spiced tandoori chicken salad with pappadums and hot mango chutney.

Treat your guests to this indulgent char-grilled lobster tail salad.

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets. Note

Crunchy, fruity and spicy, this black bean and mango salsa is gorgeous paired with fish.

Healthy and lean veal steaks with Italian white bean salad from Australian Women's Weekly.

A rich and flavourful breakfast, lunch or dinner salad of bacon, egg and endive with shallot mayonnaise

A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

These juicy beef patties taste fantastic with a refreshing beetroot and parsley salad.

The combination of fresh mixed tomatoes, creamy buffalo mozzarella and cured prosciutto works perfectly together in this fresh summer salad.

If you can’t find ruby red grapefruit (also known as pink grapefruit), use regular grapefruit. Any combination of citrus fruit is fine, mix and match to suit your taste. Note

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw. Note

Topped with crispy croutons and wedges of avocado, this green salad is about as delicious and healthy as you can get.

The heat of this salad brings out the flavour of the onion and herbs. You could add bacon or blue cheese if you like.

You can use 1 teaspoon of worcestershire sauce instead of the anchovy fillets. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts. Note

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

800g canned, rinsed, drained brown lentils can be used instead of the green lentils. Add them to the salad in step 5. Note

A healthy and easy warm coconut chicken salad.

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

Sweet Asian-style duck salad with mandarin and pomegranate.

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked. Note

This moreish salad makes a great weeknight meal and is also fantastic for the lunchbox.

A great summer salad with grilled onion and a mint chimichurri, an Argentinian-style sauce.

Peanut dressing can be made one day ahead and refrigerated, covered. Note

This fresh zesty salad is a great side dish with lunch or dinner meals.

Light and refreshing Asian-style teriyaki beef salad from Australian Women's Weekly.

You may need only half a clove of garlic in the dressing depending on the strength of the garlic. Note

Moghrabieh is a pearl-sized couscous and is available from delicatessens, specialty food stores and some supermarkets.

Tapenade, a paste of pureed olives, is available from supermarkets and delicatessens. Note

Healthy and filling tuna and white bean salad with a zingy French dressing.

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

Brushing the whole piece of tuna with olive oil 3 hours ahead of cooking will help keep it moist and soft when it’s grilled. Note

Bocconcini is such a versatile cheese, but you'll never try it served in such a delicious way as this!

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

A sweet and summery salad with witlof and nashi from Australian Women's Weekly.

We used butter beans for this recipe, but you can use any white beans. Note

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

Ready-made rogan josh curry paste is available from most supermarkets; adjust the amount according to taste. Note

Sweet beetroot contrasts beautifully with sharp, salty feta and bitter leaves in this delicious salad. Perfect as a light lunch, or a side dish.

Enjoy this classic flavour combination in salad form.

Larb is a salad, traditional to the cuisines of Thailand and Vietnam, that usually has a chicken or pork base rather than vegetable.

High on flavour and protein and low on carbs, this tuna bean and basil salad is perfect for a light yet satisfying lunch. Baby capers give it that little bit of extra punch.

The ideal salad: delicious, healthy and filling.

This gorgeous green salad is the perfect dish to bring to a dinner party as it accompanies meat and seafood like no other!

This plate is ridiculously easy and quick to prepare, yet never fails to impress. The octopus needs just a minute on a hot grill to be cooked to perfection; a generous squeeze of lemon will finish it off beautifully.

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

Awaken your taste buds with this delicious, healthy salad.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Kachumber is an Indian salad consisting of fresh chopped tomatoes, onions, if you like, chilli peppers.

Freeze cheese for 10 minutes to make crumbling easier. Note