Salads Worth Eating

Salads don't have to be boring

The word "salad" puts a lot of people off, picturing limp leaves and not much else. But a well-made salad is one of the most exciting things you can eat: fresh, colourful, full of contrast, and genuinely filling.

The anatomy of a great salad

Think in terms of balancing a few elements:

• A base of leaves, grains or roasted vegetables.
• Something hearty to make it a meal, beans, cheese, eggs, fish or meat. A chorizo and soft-boiled egg salad or salmon and avocado salad shows how filling a salad can be.
• Texture and crunch, nuts, seeds, croutons or crisp vegetables.
• A punchy dressing to tie it all together.

Get the dressing right

Dressing is what separates a great salad from a dull one. The classic ratio is roughly three parts oil to one part acid (vinegar or citrus), plus salt and something for depth like mustard or honey. Toss it through just before serving so the leaves stay crisp.

Make it a meal

Warm elements turn a side salad into dinner, like warm roast asparagus or a hearty aubergine and couscous salad. Adding a protein, as in a bang bang prawn salad, makes it properly satisfying.

Quick answers

How do I stop salad going soggy? Dress it just before eating, and keep wet ingredients separate until serving.

How do I make a salad more filling? Add protein (beans, eggs, cheese, fish) and a starch or grain, plus healthy fat like avocado, nuts or a good oil.

Want more ideas? Browse all our salad recipes.