The first of September is often called the first day of spring here in Australia ... so, happy spring! The local flora and fauna seem to have decreed that spring came early this year. We've had blossoms blossoming, wattles blooming, and birds breeding in our fence for several weeks now.
Anyway, now it's not so cold I'm feeling inspired to make and eat salads. Salad is an interesting concept. When I was growing up in New Zealand, it usually referred to sliced or torn iceberg lettuce, mixed up with (say) chopped tomatoes, grated carrot, and maybe some cheddar cheese or hard-boiled egg. Yep, not so appetising. I've gathered – from visiting the USA and watching sitcoms – that sometimes Americans use the word 'salad' to mean a protein-based food mashed up with mayonnaise to make a sandwich filling, e.g. 'tuna salad', 'egg salad', 'chicken salad'. This post is not about that sort of salad!
I like to make salads that are a meal in themselves. They'll contain a range of crisp, delicious vegetables, maybe some special cheese and/or nuts, and perhaps meat, fish or fruit. Here are a few ideas ...
Spicy Thai salmon and lychee salad
Tandoori tofu salad
Chunky avocado salsa
Rocket and haloumi salad
Crispy bacon salad
Warm pasta, feta and pine nut salad
Rocket, avocado, pear, blue cheese and pecan salad
Pumpkin, feta and pine nut salad