Celery Yoghurt Salad

India knows the secrets of yoghurt used in dishes that are used as a salad might be used outside of India. Yoghurt is mixed with vegetables and spices and the dish accompanies the meal to add nutrition, cool the heat of spices and add a creamy texture to the meal.

Here we take the idea and create a Western salad with a yoghurt base. I am sure that you will enjoy it. The salad makes a great addition to BBQs.

It is quite a tart salad, and so goes well with dishes that look for something tart to cut through their flavours – fried dishes, perhaps. But most of all, I love it with a rice dish, a pulao for example. Or for a simple lunch, just with some hot rice mixed with ghee.

Are you looking for Yoghurt dishes? Try Beetroot with Yoghurt Tahini Dressing, Sweet and Sour Mango Yoghurt Curry, and How to Make Thick Thick Yoghurt.

Or perhaps you are after Celery dishes. Try Spicy Celery Salad, Simple Celery Salads, and Pear, Celery and Fennel Salad.

You can also browse all of our Yoghurt dishes, and all of our Celery dishes. All of our Salads are here. Or simply explore our Mid Autumn dishes.

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Fennel, Potato and Tomato Salad with Garlicky Mayo

After years of not using mayonnaise in my salads (I don’t eat eggs so don’t make my own and don’t love it enough to buy it), I whipped up my Mother’s very retro eggless mayo that she always made with a can on condensed milk, white vinegar and mustard (or other flavouring).

Now we have a couple of salads that use mayo – A Quick Tomato Salad with Mustardy Mayo, and today’s salad which is sort of a wild variation on Salade Niçoise.

Are you after other Tomato Salads? Try Artichoke Hearts and Feta Salad with Tomatoes, Tomato Salad with Balsamic and Majoram, and Tomato Salad with Parsley Oil.

Or are you after just Salads? Try Onion Salad with Sesame Oil, Green Salad with Chickpeas, Preserved Lemon and Feta, and Vermicelli and Green Mango Salad.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.

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Quick Tomato Salad with Mustardy Mayo

Sometimes the mornings are rushed, but I still insist on my salad each day, at least until the winter arrives in full force. So I take what I can from the fridge, and some mayo that I made the night before (good thinking!) and a simple salad is born.

Eating a salad a day makes a difference to your life. Trust me.

Are you after other Tomato Salads? Try Marinated Zucchini and Tomato Salad, Tomato and Strawberry Salad, and Kachumber.

Or try some of our other Salads – Spicy Celery Salad, Green Salad with Chickpeas and Preserved Lemon, and Jicama, Red Radish and Green Mango Salad.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.

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Roasted Beetroot and Roasted Garlic Salad with Walnuts

A salad for Autumn, Winter and early Spring, where the roasting of the garlic and beetroot warms the kitchen, and the earthiness of the beetroot suits the weather. Even though beetroot is available year round, it seems to taste so much better in cooler weather.

The beetroot is roasted with the garlic, intensifying the beetroot flavours and mellowing the zip of the garlic. They become a perfect flavour pair.

Are you after Beetroot Salads? Try Beets in a Herb Dressing, Beetroot, Orange and Black Olive Salad, Slightly Pickled Beetroot Salad with Mustard, and Beetroot Salad with Honey Orange Dressing.

Or perhaps just Beetroot recipes. Beetroot and Pinot Risotto, Roast Beetroot with Cumin, and Beetroot Halwa.

Feel free to browse all of our Beetroot Salad recipes, and all of our Beetroot dishes. Our Salad recipes are here. Or explore our Mid Spring recipes.

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Mushroom, Spinach and Blue Cheese Salad

For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.

This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.

Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing and Panch Phoron Crunch or Tomato and Peach Salad.

Are you looking for other Mushroom dishes? Try Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.

Have a look at our Bittman Salads, or explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.

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Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? You might also like to try these: Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and A Host of Spring Salads.

Our Green Mango recipes include Vermicelli and Green Mango Salad, Pomelo Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

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Roasted Red Pepper Salad with Mozzarella and White Beans | Roasted Red Capsicum Salad

Another beautifully coloured salad for Autumn, beautiful reds of the roasted capsicums. Here we toss them with white beans, fresh mozzarella and a little shallot.

Don’t you just love roasted peppers? While you are roasting them for this salad, add another 1 or 2 or 12, so that you can used them throughout the week. I find it easiest to roast peppers and eggplants on my covered BBQ, but you can also do it over a gas flame on your stove, under a grill or in the oven.

Would you like to try other Red Pepper/ Capsicum Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Peperoni in Padella – Roasted Red Peppers Salad, and Sweet Red Pepper Salads. There is a Roast Pepper Relish too.

Or try other Capsicum Dishes – Green Peppers in Yoghurt, Pumpkin Soup with Red Peppers, and Stuffed Capsicums with Kidney Beans and Feta. Also see How to Dry Red Capsicums.

Otherwise, have a look at all of our Capsicum Salads and all of our Salads. You can have a look at all of the other Capsicum recipes too. Or browse our Early Autumn dishes.

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Beetroot with Yoghurt-Tahini Dressing and Za’atar

Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.

This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.

If you are interested in other Beetroot Salads, try Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, and Warm Beetroot and Carrot Salad with Indian Spices.

Or try other Beetroot Recipes – Beetroot Risotto, Beetroot Fry and Beetroot Halwa.

Otherwise, have a look at all of our Beetroot Salads and all of our Salads. You can have a look at all of the other Beetroot recipes too. Or browse our Early Autumn dishes.

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Tomato Salad with Green Olives

The Autumn glut of tomatoes sees me finding ways to use them, as well as popping as many as I can into the freezer. Although the weather is cooler in the mornings and evenings, salads are still on our home menu each day. Sometimes they are snacks, perhaps with some flatbread, sometimes they accompany a meal, sometimes they are the meal.

A quick salad this morning with sweet vine-ripened tomatoes fresh from the garden, tossed together with some green olives. Divine, the tang of the olives against the sweet tomatoes.

Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Bok Choy with Tomatoes and Capers, and Warm Tomato Salad.

Why not browse all of our Tomato Salads, indeed, all of our MANY Salads. I am sure you will find inspiration. Or have a look at our general Tomato recipes and our Olive recipes. Or take some time to explore our Early Autumn dishes.

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Green Salad with Raspberries, Walnuts and Blue Cheese

I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.

This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.

Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.

All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.

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Green Salad with Chickpeas, Preserved Lemon and Feta

A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.

Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.

Want to try some more salads? Try Green Tomato Salsa with Green Coriander and Chilli, Glazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Coconut, White Peas and Green Mango Sundal.

Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.

You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.

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Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts

The delight of spinach stems in a special salad.

Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.

Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Spinach Thoran, and Mung Dal with Cumin and Spinach.

Browse our Spinach recipes here and here, and our Salad recipes here and here. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.

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Chickpea and Carrot Salad with a Curry Dressing

If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.

Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.

Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.

Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.

If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.

All of our various Salads are available here, or simply explore our Mid Summer dishes.

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Grilled Radicchio or Witlof Salad with Shallots and Dill

Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.

Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.

This is another of our Bittman salad recipes. You can browse the others here.

Check to see if we have similar Radicchio recipes and Endive recipes. Or browse all of our Salads – we have such delicious ones they are worth exploring.

Or simply put your pens down and spend time checking out our Mid Summer dishes.

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Cucumber Salad with Capers and Ricotta

Cucumber Salads never fail to remind me of the British and their cucumber sandwiches. There is something elegant, simple, yet refined and luxurious about cucumbers. The taste is subtle and it is their water content that provides the perception of being cooling and wonderful.

Featuring them in salads is tough, given that subtlety. They can easily be overwhelmed by the ingredients that you pair them with. One of the ways to circumvent this is to use something creamy – feta, ricotta, avocado, for example, and then highlight the flavours with a contrasting tang from an ingredient or the dressing.

That is exactly what this salad does. It relies solely on the quality of the olive oil (must have an excellent taste), the cucumbers (not late seasons, make this in early or mid Summer) and the ricotta (to maximise the creaminess). I do hope that you enjoy it.

Are you looking for other Cucumber Salads? Try Cucumber and Avocado Salad, Translucent Cucumber Salad, and my Mother’s German Cucumber and Tomato Salad with Creamy Dressing.

All of our Cucumber Salads are here, and all of the Cucumber Recipes are worth browsing. Otherwise, perhaps browse our Mid Summer recipes.

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