Live Better
 
 

Get creative and mix up your own uniquely delicious salad.

Serves: 6
Fresh from the garden: beetroot, cabbage, carrot, fennel, peas, herbs
Season: All

You’ll love making salad of the imagination – there are so many possible combinations, and so much experimenting to do.

You can use this basic recipe and technique throughout the year, using whatever fresh produce is in season at the time, plus some basic items in your kitchen cupboard.

Seasonal staples include:

  • Spring: avocado, carrots, cucumber, radish, snow peas
  • Summer: capsicum, celery, corn, green beans, tomatoes, zucchini
  • Autumn: capsicum, celeriac (grated, raw), mushrooms, onions, tomatoes
  • Winter: beetroot (grated raw), cabbage (sliced thinly), carrot, fennel, peas, snow peas

And always think about herbs like basil, chives, parsley, mint and thyme, as well as green leaves like rocket, spinach and loads of different lettuces that grow all year round.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Garnishes and other ingredients
  • For the dressing
  • Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    Equipment

    What to do

  • 1. Assemble your ingredients, thinking about what is in season, which flavours go together and how they will feel in a salad (for example, it’s always nice to have something crunchy along with the soft green leaves).

  • 2. Prepare the leaves and herbs by washing and drying them gently. Tear or snip big leaves into bite-sized pieces and remove any tough stems.

  • 3. To make the dressing use 1 part ‘acid’ (such as lemon juice or vinegar) to 4 parts oil (for example 1 tablespoon of vinegar with 4 tablespoons of oil). Whisk together in a large mixing bowl, then mix in your flavour additions, such as honey, mustard or spices. Add a pinch of salt and pepper, and always taste and adjust as you like.

  • 4. Prepare any other ingredients for your salad, such as croutons, seeds, grated vegetables or eggs. Remember to put a tea towel under your chopping board to stop it from slipping.

  • 5. Tip the leaves into the dressing bowl, then gently turn them in the dressing with tongs or your hands.

  • 6. Serve on a platter and scatter with garnishes, if using.

  • Recommended Reading

    Pregnancy

    A letter from your newborn

    This is what your newborn would say if it could talk. Read more

    Healthy Kids

    Carrot & celery salad

    A crunchy salad packed with fresh herbs. Read more

    Healthy Kids

    Sprouting heads

    A fun activity for kids to learn about growing seeds. Read more

    Healthy Kids

    Parsnip & thyme soup

    A hearty winter soup using seasonal veg. Read more

    Healthy Kids

    Drying gourds

    Decorative dried pumpkins for the garden. Read more

    Healthy Kids

    Pulling plants

    The correct way to pull plants from the garden. Read more

    Healthy Kids

    Growing a living hut

    A fun project the kids can build in the garden. Read more

    Healthy Kids

    Cauliflower & potato soup

    Simple to make yet so creamy and satisfying. Read more

    youtubetwittersign-up-userArtboard Copynp_phone_503983_000000download_red4xdownload_red4x copyArtboardmember-offer-starLogoMedibank - Logo - ColourOval 5Instagram iconicon-editdownload_red4x copygive-back--spinesgive-back--moneygive-back--massagegive-back--likegive-back--jointgive-back--emailgive-back--dislikedownload_red4xdownload_red4xGroup 5filter-iconfacebookMobile Navcheckcarret-upcarret-rightcarret-leftcarret-downGroup Copy 2arrowarrow-circleanimated-tick