- Instead of making a dressing, simply drizzle a salad with a flavoured oil such as walnut or avocado, or a herb-infused oil.
- Prepare your salad just before serving. Most dressings can be made a day ahead.
- Prepare your dressing in a screw-top jar – leftovers are easily stored in the fridge and your dressing is able to be transported to that picnic or barbecue.
- Blanch any hard vegetables (such as broccoli or kale) by briefly plunging them into boiling water, then into cold water to retain colour and halt further cooking.
- For added flavour and sweetness, toss in some fresh fruit, such as strawberries, apple slices or grapes.
- A salad of fruits and vegetables may not need any dressing – just a squeeze of lemon, lime or orange juice.
- Use quality convenience foods such as canned chickpeas or lentils. They don’t need hours of soaking, unlike the dried varieties. Simply rinse, drain and add to the salad.
Find these tips and many more, plus 150 colourful, healthy recipes from cuisines around the world in Seasonal Salads. Available from Reader’s Digest.