Spring has sprung, which means it’s time for these bright and colourful salads that celebrate the best of the season’s harvest. Get podding with Danielle Alvarez’s salad of farro with broad beans and ricotta salata, tuck into some tasty spears with Osteria Illaria’s salad of asparagus and grilled fennel, and of course, make way for the spring-ready salads named in honour of the season, the insalata primavera and the salade printemps.
Baby vegetable slaw with grapefruit and tarragon
This elegant no-fuss slaw will bring colour and freshness to any feast.
Asparagus and soba noodle salad with furikake pine nuts
Make it a meal: for a more substantial dish, stir-fry prawns in sesame oil and garlic and toss through the noodles.
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Lemon chicken with bean and radish salad
Quick, easy and healthy. This is a chicken dish you’ll want to commit to memory.
Cherry and Chinese spiced duck salad
Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.
Bitter green salad with apple and walnut
The bitter leaves and tart green apples in this classic salad perfectly complement the more decadent flavours of a Christmas menu.
Shaved zucchini, fennel and mint salad with burrata
A simple recipe for shaved zucchini, fennel and mint salad with burrata.
Shawarma-spiced chicken with pomegranate tabbouleh
Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.
Chicken, radish and bean salad with tarragon dressing
This simple salad is a great way to use up leftover roast or barbecued chicken.
Emma McCaskill’s green asparagus, fennel, lentil and labne salad
A combination that just works.
E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Jacqui Challinor’s smoked eggplant and pomegranate salad
For lovers of eggplant.
Kelda Haines’s goat’s cheese, beetroot and blackberry salad
Goat’s cheese and beetroot, a classic combination that can’t be beat.
Sweet potato, silverbeet and goat’s feta pies
Australian Gourmet Traveller recipe for sweet potato, silverbeet and goat’s feta pies from Glebe Point Diner in Sydney.
Sean Moran’s parsley salad with finger lime
A tabbouleh-like salad with the extra pop and zing of finger lime.
Roasted cauliflower, Brussels sprout and chickpea salad
A warm roast vegetable salad, brightened with chimichurri.
Chicken salad with asparagus and quinoa
If you’ve got the time, toast the quinoa in a little grapeseed oil until it’s golden brown before adding the water – it adds a great nutty flavour that works well with the asparagus.
Kohlrabi mosaic salad with almonds
Almost too pretty to eat – almost.
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
One of our most popular recipes for good reason.
Crunchy slaw with peanut-lime dressing
Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.
Danielle Alvarez’s farro with broad beans, ricotta salata, mint and lovage
Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.
Broccoli tabbouleh
A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.
Tuna salad with zucchini, radish and sesame dressing
Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.
Ultra-green chopped salad
Emma Knowles recipe for fast ultra-green chopped salad.
Insalata primavera
This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart’s content.
Rice salad with peas, mint, zucchini, lemon and pine nuts
A versatile summery salad that can be served warm or cold.
Chopped spring green salad
Find the best of the season’s produce, and toss them through a zingy feta dressing. It doesn’t get much easier that this.
Flaked trout, blood orange and fennel salad
Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.
Charlie Carrington’s Yemenite pickled cabbage and chickpea salad
When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.
April: red sensation pear, quail, walnut and radicchio salad
Australian Gourmet Traveller recipe for red sensation pear, quail, walnut and radicchio salad.
Cress salad with ginger-date dressing
An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.
Poached chicken and millet salad with peas and mint
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.
Grilled broccolini with peas, goat’s curd and mint
Eating your greens has never been this easy.
Zucchini, guanciale, mozzarella and fregola salad
Australian Gourmet Traveller fast recipe for zucchini, guanciale, mozzarella and fregola salad.
Salade printemps with goat’s curd and herb vinaigrette
Creamy goat’s curd and crisp spring vegetables come together in this herbaceous French salad.
Fior di latte, pea, broad bean and lemon salad
Australian Gourmet Traveller recipe for fior di latte, pea, broad bean and lemon salad.
The Summertown Aristologist’s spring salad with fresh curd
Spring on a plate – what’s not to love?
Osteria Illaria’s grilled fennel and asparagus salad
“Fennel’s flavour changes dramatically as you grill it, and it gives it more depth,” says Andreas Papadakis.
Avocado and tuna brown rice bowl
It’s heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.
Red quinoa and quail egg salad
Australian Gourmet Traveller recipe for red quinoa and quail egg salad.
Chicken and avocado salad
Australian Gourmet Traveller recipe for chicken and avocado salad by Pete Evans.
Beau Clugston’s avocado and kiwi salad
“When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales.” says Clugston.
Charlie Carrington’s grilled asparagus, peas and amba-spiced labne
A spring-ready salad with a gentle hum of spice.
Paula Wolfert’s orange and grated carrot salad with orange-flower water
Recipe for orange and grated carrot salad with orange-flower water by Paula Wolfert.
Broad bean, crisp pancetta and poached egg salad
Australian Gourmet Traveller recipe for broad bean, crisp pancetta and poached egg salad by Alex Kearns from Neutral Bay Bar & Dining and Glebe Point Diner.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Burrata with herb oil and cucumber
A simple, vibrant spring salad.
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