A summery mix of crunchy and healthy salads for those summer BBQ parties.

Baby Cos & Apple Noodle Salad


  • ½ cup walnuts
  • 6 pieces of prosciutto
  • 2 bunches of Baby Cos
  • 2 medium red apples

For the dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • salt and pepper, to taste


  1. Preheat oven to 180 degrees. Place the prosciutto on a baking tray lined with baking paper try not to overlap the pieces. Bake for 12-15 minutes carefully watching to make sure they don’t burn. Remove from oven and place slices on a cooling rack or plate. The prosciutto slices will crisp up as they sit.
  2. Combine all of the ingredients for the dressing and whisk to combine. Set aside.
  3. Using a spiralizer of your choice, spiralize the apple into noodles. Add the lettuce and apple noodles together in a shallow bowl and set aside.
  4. Pour the dressing into the lettuce bowl and toss to combine. Top with the slices of prosciutto and walnuts then serve.


Shaved Fennel, Dill and Cucumber Salad


  • 2 large fennel bulbs
  • 3 lebanese cucumbers
  • ½ cup fresh chopped dill
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar)
  • himalayan rock salt to taste
  • pepper to taste


  1. Trim fennel bulbs, cut in half and remove their hard core.
  2. Using a mandoline slicer, shave fennel and finely slice cucumber and place into a bowl.
  3. Chop the dill and add to bowl.
  4. Add olive oil, red wine vinegar, salt and cracked pepper.
  5. Marinate in the fridge for 15 minutes before serving.


Spinach & Orange Summer Salad


  • 100g baby spinach leaves
  • 2 oranges, peeled, halved, thinly sliced
  • 50g slithered almonds
  • 100g feta
  • Spanish black olives
  • 2 tablespoons olive oil
  • teaspoon of lime juice


  1. Toss spinach, oranges and nuts together.
  2. Place on a platter, crumble over feta and drizzle with oil and lime juice.
  3. Season with salt & pepper and serve.

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