Life’s too short for boring salads.

Serves 2 · 15 min

Ingredients

• 2 baby cos lettuces
• 100g shaved parmesan
• Crispy pancetta
• Soft boiled eggs
• Croutons
• Lemon wedges
• Salad Servers Herby Caesar Dressing

Method

1. Arrange lettuce on serving plates.
2. Top with pancetta, egg, parmesan and croutons.
3. Drizzle generously with Herby Caesar Dressing.
4. Finish with black pepper and a squeeze of lemon.

Serves 2 · 20 min

Ingredients

• 250g fresh or lightly seared tuna
• 1 cup cooked brown rice
• 1 cup shelled edamame
• 1 carrot, julienned
• Mixed salad leaves
• 1 tomato, diced
• Sesame seeds
• Salad Servers Japanese-Style Carrot & Ginger Dressing

Method

1. Divide rice between bowls.
2. Arrange tuna, edamame, carrot, tomatoes and leaves.
3. Generously drizzle over the Carrot & Ginger Dressing.
4. Garnish with sesame seeds.

Serves 2 · 10 min

Ingredients

• Bocconcini balls
• 250g cherry tomatoes, halved
• Large handful fresh basil leaves
• Salad Servers Creamy Basil Pesto Dressing
• Freshly cracked black pepper
• Sea salt
• Optional: toasted sourdough

Method

1. Arrange tomatoes and bocconcini on a serving plate.
2. Scatter generously with fresh basil.
3. Drizzle over the Creamy Basil Pesto Dressing.
4. Finish with sea salt and cracked pepper.
5. Serve immediately with toasted sourdough.

Serves 2 · 15 min

Ingredients

• 6 falafels
• 1 cup cooked quinoa
• Rocket
• Cucumber ribbons
• Fresh herbs
• Peas
• Lemon wedges
• Salad Servers Creamy Hummus Dressing

Method

1. Fill bowls with quinoa and rocket.
2. Add falafel, cucumber and peas.
3. Pour over the Creamy Hummus Dressing.
4. Finish with fresh herbs and lemon.

Serves 2 · 40 min

Ingredients

• 400g pumpkin, cut into wedges or cubes
• 200g halloumi, sliced
• 2 generous handfuls rocket
• ½ avocado, sliced
• ½ red onion, thinly sliced
• ¼ cup toasted macadamias, roughly chopped
• Small handful fresh mint leaves
• Salad Servers Honey Mustard Macadamia Dressing
• Olive oil, sea salt and cracked black pepper

Method

1. Toss the pumpkin with olive oil, salt and pepper and roast at 200°C until golden and caramelised.
2. Pan-fry the halloumi until golden on both sides.
3. Arrange the rocket on a platter and top with the roasted pumpkin, halloumi, avocado and red onion.
4. Scatter over the toasted macadamias and fresh mint.
5. Drizzle with Honey Mustard Macadamia Dressing and finish with cracked pepper.

Serves 2 · 10 min

Ingredients

• Mixed baby leaves
• Sliced radish
• Cucumber ribbons
• Micro herbs
• Pumpkin seeds
• Salad Servers Creamy French Dressing
• Cracked pepper

Method

1. Toss leaves, cucumber and radish together.
2. Arrange on a serving platter.
3. Drizzle over Creamy French Dressing.
4. Finish with pumpkin seeds and cracked pepper.