At this time of year, I love coming back to food that feels fresh, grounding, and genuinely enjoyable. These three salads are simple to make, full of flavor, and perfect when you want nourishment without overthinking it.
They’re satisfying, easy to pull together, and packed with wholesome ingredients, quality protein, and appetizing dressings. Let me know what one you try first!
Enjoy,
Jess x
Smoked Salmon Cucumber Salad
Bright, rejuvenating, and ready in only 10 minutes!
Crunchy cucumbers, smoked salmon, and nutritious herbs come together quickly in this colorful salad. Tossed in a creamy Greek yogurt ranch dressing, every bite is a burst of freshness. Garnish with pine nuts, a drizzle of olive oil, or a sprinkle of capers for a delicious and easy dish.
Time to make: 10 minutes
Serves: 2
Ingredients:
Salad:
- 2–3 Lebanese cucumbers, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp chives, finely sliced
- 100–150g smoked salmon, roughly chopped or torn into bite-sized pieces
- Pinch of sea salt
- ¼ of a red onion, thinly sliced (optional)
Dressing:
- ½ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
- Salt and pepper, to taste
- 1 tsp Dijon mustard (optional)
Method:
First, make the dressing. Whisk together Greek yogurt, olive oil, lemon juice, garlic, Dijon mustard, and salt. If you prefer a thinner consistency, add water or milk to your liking.
Then, assemble the salad. In a large bowl, combine cucumbers, onion, herbs, and smoked salmon. Gently toss with the dressing until everything is well-coated.
Top with extra herbs, a crack of black pepper, and a drizzle of olive oil. Optional: sprinkle with toasted pine nuts or capers for a salty, crunchy finish. Serve and enjoy.
Creamy Caesar Salad
Who can resist the combo of crunchy croutons, juicy lettuce, and creamy dressing?
Our Caesar salad easily comes together for classic flavors and nutrition. Roasted chickpeas provide a boost or protein, while crunchy sprouts and chives add micronutrients. Finished with the protein source of your choosing: poached chicken, tuna, crispy salmon, or my favorite: jammy eggs.
Time to make: 30 minutes
Serves: 2–3
Ingredients:
Salad:
- 3 slices sourdough bread, broken into small chunks
- 1 400g (14.1 oz) tin chickpeas, rinsed and drained
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- 3 eggs
- 1 head romaine/cos lettuce, washed and roughly torn
- ½ cup chopped chives
Dressing:
- ⅓ cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 4 anchovies
- ½ cup parmesan cheese
Method:
Preheat the oven to 400°F/200°C. Line a baking tray with baking paper.
Spread the chickpeas and sourdough chunks onto the tray. Add the extra virgin olive oil and sea salt. Use a spoon to toss the ingredients together and then spread evenly across the tray to make one layer (this ensures the bread and chickpeas will all toast evenly). Bake in the pre-heated oven for 15 minutes or until golden and crispy.
To cook your eggs, heat a small saucepan of water until boiling. Gently add in the eggs and boil for 8 minutes. Then remove the eggs from the water and place them into an ice bath to cool. Peel, slice in half, and set aside.
To make the creamy dressing, combine all of the ingredients in a small blender or food processor. Blend until smooth and season to taste with sea salt and black pepper.
To assemble your salad, place the torn lettuce in a large mixing bowl. Add in the chives and pour over the dressing. Toss well to coat. Add in the chickpeas and croutons and toss again. Divide between serving bowls and add the sliced egg on top. Grate over some additional parmesan cheese, if you wish.
Grilled Corn, Avocado & Chicken Salad
Dinner in just 30 minutes? Yes, please!
This delectable salad is fuss-free and full of the nutrients your body loves, like quality protein and healthful fats. This vibrant salad combines sweet charred corn, grilled chicken, and avocado for a filling lunch or dinner. Herbs and Greek yogurt create a light, refreshing, and smooth dressing. Swap the chicken for grilled halloumi if looking for a vegetarian option.
Time to make: 30 minutes
Serves: 2–4
Ingredients:
- 2 cobs (approx. 320g) sweet corn
- 4 spring onions
- 1 jalapeño
- 1 (200g) chicken breast, halved lengthways
- 3 tbsp (45 ml) olive oil
- 100g feta, crumbled
- ⅓ cup (80g) Greek yogurt
- 2 tbsp (30 ml) lemon juice
- 1 garlic clove, minced
- 2 tbsp chopped fresh chives
- ¼ cup chopped fresh parsley (approx. 10g)
- 1–2 tbsp water
- 1 head romaine/cos lettuce, chopped
- 1 avocado, sliced
- Salt and pepper, to taste
Method:
Heat a grill or grill pan over medium-high heat. Brush corn, spring onions, and jalapeño with olive oil, and season with salt and pepper.
Grill spring onions and jalapeño for 5–6 minutes, turning until lightly charred. Grill corn for 8–10 minutes, turning occasionally, until tender and blackened in spots. Set aside to cool.
Grill the chicken for 6–8 minutes on each side, or until cooked through. Rest briefly, then slice.
For the dressing, mix Greek yogurt, lemon juice, garlic, chives, parsley, and 1 tbsp water. Finely chop the grilled jalapeño and stir it through. Add more water if needed to loosen. Season to taste.
Stand corn upright and slice off kernels with a sharp knife.
To assemble, toss lettuce with half the dressing. Top with grilled corn, spring onions, sliced chicken, and avocado. Crumble feta over the top and drizzle with remaining dressing.
