Sizzling Weather, Chilled Bowls: The Ultimate Heatwave Salad Guide
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With a heatwave on the horizon, Discover Great Veg is here to help you stay cool in the kitchen with five simple, speedy salad recipes.
Each dish takes just 10 minutes to prep and 20 to cook — no oven required — so you can spend less time sweating over the stove and more time soaking up the sunshine.
Packed with dark leafy greens like kale, cavolo nero and spinach, these vibrant salads are not only fresh and flavourful but also rich in fibre (which only 4% of us get enough of*) and contribute to your daily plant point intake.
Houmous, Spinach and Noodle Salad
Prep 10 mins | Cook 5 mins | Serves 2
1 nest egg noodles 60g
3 tbsp houmous 60g
2 tsp grated ginger
Juice 1 lime
2 tsp tahini
1 tsp soy sauce
½ x 250g bag Spinach
75g cherry tomatoes, halved
1 small carrot, grated 100g
1 small courgette, grated 125g
Cook the noodles according to pack instructions, drain and run under cold water.
Meanwhile, whisk together the houmous, ginger, lime juice, tahini, and soy with 2 tbsp water. Season to taste.
In a large bowl, mix together the spinach, tomatoes, carrot, courgette and noodles. Toss in the dressing to serve.
Spinach, Watermelon & Grain Salad
Prep 10 minutes | Cook 2 minutes | Serves 2
250g pouch mixed grains
250g spinach
1/4 small watermelon, diced
Juice 1/2 lemon
1 tbsp extra virgin olive oil
2 medium eggs
2 tbsp roughly chopped parsley
Heat the grains according to pack instructions.
Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes or until just wilted, stir into the grains with the watermelon.
Whisk together the lemon juice and oil, season and toss into the salad.
Meanwhile, poach the eggs according to taste and place on top of the salad.
Sprinkle over the parsley and serve.
Asian Style Shredded Chicken & Kale Salad
Prep 10 minutes | Cook 3 minutes | Serves 2
125g kale
1 small leek, shredded
Zest and juice 1 lime
3 tbsp coconut cream
1 tbsp mayonnaise
1 tsp Thai fish sauce
1 carrot, shredded
200g roast chicken, shredded
Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper.
Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste.
Spinach, Chicken, Tomato Pasta Salad
Prep 5 minutes | Cook 20 minutes | Serves 4
300g dried pasta of choice
2 large chicken breasts (skinless) – 375g
For the dressing:
5 tbsp low fat Greek yogurt
2 tbsp reduced fat mayo
Juice 1 lemon
4 tbsp fresh dill, chopped
200g spinach, chopped up roughly
200g cherry tomatoes, halved
Cook the pasta as per pack instructions and drain.
Brush the chicken with a little oil and place under the grill. Cook for 7-8 minutes, then flip and cook for a further 4-5 minutes.
Chop up once cooled.
Mix the dressing ingredients in a jar. Season to taste.
In a large bowl, mix the pasta, chicken, spinach and tomatoes.
Now add the dressing and toss to combine.
Sweet Chilli Salmon Rice Spinach Salad
Prep 5 minutes | Cook 20 minutes | Serves 4
200g aborio rice
2 salmon steaks, 240g skin on
1 tbsp vegetable oil
For the salad
300g frozen edamame
4 spring onions, sliced
200g spinach, roughly chopped
For the dressing
3 tbsp sweet chilli sauce
1 tbsp toasted sesame oil
2 tbsp soy sauce
Cook the rice as per the pack instructions.
In the meantime, pan fry the salmon steaks in a little oil for 3 minutes, skin side down, flip and cook for a further 2 minutes.
Remove the skin and flake up when cool enough.
Add the edamame to a pan of boiling water and cook for 3-4 minutes. Drain.
To make the dressing
Add all the ingredients to a jar and mix to combine
To serve, add the cooked rice and edamame, spring onions and chopped spinach to a large bowl and add the flaked salmon.
Pour over the dressing, and toss lightly to combine
