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6 summer main-course salads

Terry Farris celebrates the summer season – or at least the long, light evenings – with six fabulous main course salads. Mix and match them for a dinner party, or downsize them for a working lunch

Summer, at last, and time to start thinking light and fresh. Salads are the perfect answer to an ‘al fresco’ meal in the garden, a buffet for casual entertaining, even a handy packed lunch. And since many salads improve over a day or two, you can make them in advance and keep in the fridge for grazing and last-minute side dishes.

Recipes:

• Thai Beef Salad
• New Potato and Baby Spinach Salad
• Avocado and Prawn Salad
• Taco Salad
• Chicken Tarragon with Red Grapes and Walnuts
• Marinated Mediterranean Salad

Mix and match

• For a hearty buffet for meat-eaters, serve the Thai Beef and Chicken Tarragon with warmed baguettes and a bowl of fresh fruit.
• For vegetarians, use the Marinated Mediterranean Vegetables as a main course, backed up with the Potato and Baby Spinach Salad made with apple instead of bacon. Serve with toasted pita bread and a bowl of hummus. Finish with a continental cheese board, fresh strawberries and Californian dates.

Need some dressing ideas? Our Cooking Coach shares her favourites.

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