Looking for the perfect dish to satisfy everyone on a hot summer day? Try these hero salad recipes, you can fully customise to suit dietary requirements. They aren’t only tasty, but refreshing and healthy as well!
Classic potato salad
- 600g Nicola potatoes, unpeeled
- 2 middle bacon rashers, rind removed, chopped
- 1 medium brown onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup whole-egg mayonnaise
- 1 tbsp apple cider vinegar
- 2 gherkins, finely chopped
- 3 green shallot, thinly sliced
Step 1
Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.
Step 2
Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until brown onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.
Step 3
Serve topped with gherkins and green shallot. Serve.
Broccoli and bacon salad with creamy dressing
- 150g Thin Sliced Streaky Bacon
- 800g broccoli cut into small florets
- 125g (1/2 cup) whole-egg mayonnaise
- 1 tbsp fresh lemon juice
- 2 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 200g red grapes, halved
- 2 green shallots, thinly sliced
- 2 tbsp slivered almonds, toasted
Step 1
Place the bacon in a large frying pan. Heat over medium-high heat. Cook, turning once, for 4-5 minutes or until golden and crisp. Remove from pan. Coarsely chop.
Step 2
Meanwhile, bring a saucepan of water to the boil over high heat. Add the broccoli. Cook for 3 minutes or until bright green and tender-crisp. Drain. Refresh under cold water. Drain.
Step 3
Combine the mayonnaise, lemon juice and mustards in a small bowl.
Step 4
Arrange the broccoli on a serving platter. Season. Scatter with bacon, grapes, shallot and almonds. Drizzle with dressing. Gently toss to coat, if you like.
Prawn and devilled mango salad
- 1 mango
- 2 Lebanese cucumbers
- 60g packet baby rocket
- 1/3 cup small fresh mint leaves
- 500g cooked prawns, peeled, deveined, tails intact
- 45g (1/4 cup) honey roasted macadamias
- Lemon Infused Extra Virgin Olive Oil, to drizzle
Devilled mango dip
- 80g (1/3 cup) whole egg mayonnaise
- 90g (1/4 cup) mango chutney
- 2 tsp sriracha chilli sauce
Step 1
To make the devilled mango dip, combine all the ingredients in a bowl then transfer to a small serving bowl. Season.
Step 2
Slice the mango and peel the cucumbers into ribbons.
Step 3
Place the dip in the centre of a serving platter. Toss together rocket and mint in a bowl. Arrange on the platter with mango, cucumber and prawns. Sprinkle with macadamias and drizzle over oil to serve.
Pancetta pasta salad
- 500g dried large shell pasta
- 2 bunches asparagus, trimmed, halved
- 12 slices (180g) pancetta, chopped
- 3 green onions, thinly sliced diagonally
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup whole-egg mayonnaise
- 2 tsp finely grated lemon rind
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
Step 1
Cook pasta in a large saucepan of boiling, salted water until just tender, adding asparagus for the last 2 minutes of cooking. Drain. Refresh under cold water. Cool. Drain.
Step 2
Meanwhile, heat a frying pan over high heat. Add pancetta. Cook, stirring, for 2 minutes or until browned and crisp. Transfer to a plate lined with paper towel. Cool.
Step 3
Combine pasta, asparagus, pancetta, onion and parsley in a large bowl.
Step 4
Combine mayonnaise, lemon rind, lemon juice and mustard in a bowl. Add to pasta mixture. Toss to combine. Refrigerate in a large airtight container or bowl.
Source:
Top 100 Christmas salad recipes (taste.com.au)
Christmas salads (taste.com.au)