Top Summer Salads

There is so much fresh veg right now - some of it from your own garden, perhaps - and yet we can get stuck in a rut of making the same salads over and over. So this week I want to invite you to try something new. A new texture, ingredient, dressing...whatever you can do to re-set the way you think about summer salads. From fresh herbs to grilled veg, there are so many exciting options! I hope my tips and recipes inspire you to make the most of summer's bounty.

Tips

Herbs have a magical ability to transform a simple combination of ingredients into a really special dish. I like to use copious quantities of fresh herbs in my salads.
Toss in some seasonal fruit. Berries and watermelon are especially salad-friendly fruits.
Beans and tofu are great vegetarian options for bonus protein in a salad, so you'll have lots of energy to enjoy the long summer days.
Store-bought dressings can have lots of fats and sugar - so make your own! You'll know exactly what's in your dressing and won't get stuck with the same old dressing that's been in the fridge for months. See recipes below for salad dressings that are very easy and quick to make.
Put that grill to good use! The best vegetables for cooking on a barbecue are aubergine, butternut squash, sweet potato, yam, corn on the cob, field mushrooms, Romano peppers, banana shallots and courgettes - and they're all amazing on salads.
Kitchen tools can make a big difference in the visual appeal of your salad. Try a mandolin for thin slices, a Y Peeler for ribbons, and julienne peeler for long thin strips. I'm also glad to have invested in a vegetable spiralizer. It really ups the fun factor!