We’ve all been there. Caught at the last minute, you are now invited to the street Christmas BBQ.
“Just bring a salad” they say. Panic sets in.
So you run to the shops, but the premade options are looking a little uninspiring.
Behold! A list of delicious and fancy looking salads that can be thrown together in less than 15 minutes.
Pecan and Cranberry Salad
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 3/4 cup olive oil
• 1 medium bag of mixed greens (300g)
• 1 1/2 cups dried cranberries
• 1 small red onion, very thinly sliced
• 1 1/2 cups pecans or walnuts
• 150g fresh goat cheese/feta, crumbled (about 1 1/4 cups)
Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.
Green Bean and Radish Salad with Shallot Dressing
• 500g green bean, trimmed
• 1 x banana shallot, finely diced
• 1 tbsp Dijon mustard
• 1 tbsp rapeseed oil
• juice of half lemon
• 250g radish thinly sliced
Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper.
Drain the beans well, then toss with the radishes and dressing. Serve warm.
Smoked Salmon Pasta Salad
• 500g trofie or other short pasta
• 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
• 3/4 cup creme fraiche or sour cream
• 2 tablespoons olive oil
• 1/4 cup dill, finely chopped, plus extra sprigs to serve
• 1 small garlic clove, finely chopped
• Grated zest of 1 lemon, plus juice of 1/2 lemon
• 1/4 cup salted baby capers, rinsed, drained
• 2 cups rocket leaves, roughly chopped
• 200g smoked salmon, sliced into thin strips
Cook pasta in a large pan of boiling salted water according to packet instructions, adding asparagus for final 1-2 minutes. Drain, refresh, then cool completely.
Meanwhile, whisk the creme fraiche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
When pasta is cool, toss with dressing, capers, rocket, remaining zest and smoked salmon. Serve with extra dill sprigs.
Jessica Tilbrook (BNutDiet) is an Accredited Practising Dietitian (APD) with a passion for people, their stories, and understanding their relationship with food.
Jess has completed a Bachelor in Nutrition and Dietetics with Flinders University, and has since gone on to train in disordered eating, intuitive eating and mindfulness.
Since graduating she has worked in the acute, sub-acute and private sectors, including aged care, rehab and mental health specialties. Most significantly, she has spent three years managing Dietetic services across QLD, NSW and ACT for a large non-for profit.