Summer salads strike a happy balance of heft, crunch and freshness.
Salads that balance heft, crunch and freshness.
The summer heat can make the prospect of even another round of fish and chips or a burger from the beachside kiosk seem nigh on unthinkable. Raw vegetables with plenty of herbs, a little protein, punchy dressings and a squeeze of citrus backed up with some crunch will satisfy without flooring you in the humidity.
All-in-one bowls work well when you’re out and about and need to feed a crowd. Prep in bulk and box up individual elements for easy assembly; making a double batch of quinoa, or having vermicelli on hand to soak as needed will make things even easier.
The herbs and dressings bring the flavour here; opt for a variety of leaves, and keep tasting the dressings as you go to get the balance spot on.
Salad bowls Cutipol black fork from Peter’s of Kensington. Nougat bowl (left) from Brett Stone. Bowl with concrete glaze (right) from Katherine Mahoney. Small bowl from Chuchu. All other props stylist’s own. Stockists p176.