Fast, fresh and fabulous salad recipes

Braai recipes

Braaied pineapple salad

35 minutes

Butternut recipes

Winter citrus salad

1 hour

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Air-fryer recipes

Crispy air fryer salad

4 minutes

Butternut recipes

Raw butternut salad

Cabbage recipes

Rainbow kachumbari

Nightshade recipes

Peach-and-tomato salad

5 minutes

Salad recipes

Pea-and-baby marrow salad

Salad recipes

Charred green salad

20 minutes

Charred green salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 80 g packets Woolworths cauliflower rice
230 g Tenderstem broccoli
200 g sugar snap peas, sliced
4 nectarines, sliced
3 Woolworths butter-basted chicken breasts, shredded
50 g flaked almonds, toasted

For the dressing, whisk:

1⁄4 cup Woolworths white balsamic condiment
1 lemon, zested and juiced
1 T honey
1⁄3 cup olive oil
1 garlic clove, crushed

Method

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Rainbow chopped salad

Braaied pineapple salad

Winter citrus salad

Watermelon, cucumber and grape salad

Chicken-and-nectarine bowls

Tiger’s milk hake and noodles

Crispy air fryer salad

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Pea-and-baby marrow salad

Charred green salad

Charred green salad

Ingredients

Method