Spring Salads

There is nothing better than a tasty salad on a warm spring evening or for a weekend lunch with friends. Check out these 4 recipes that include asparagus, peas, sweet potatoes, avocados, eggs and more!

Tomato and chicken cous cous salad

cous cous salad COTA Insurance

190g (1 cup) couscous

1 lemon, rind finely grated

1 tbsp baby capers, drained

250ml (1 cup) water, boiling

1 1/2 tbsp extra virgin olive oil, plus extra, to drizzle

400g mixed sweet grape tomatoes, halved

1 1/2 tbsp white balsamic vinegar, plus extra, to drizzle

150g Danish feta, crumbled

1 cup small fresh basil leaves

60g baby rocket leaves

1 barbecue chicken, skin removed, meat shredded

Place the couscous, lemon rind and capers in a heatproof bowl. Juice half the lemon and add with the boiling water and 1 tsp of the oil to the couscous. Season with salt and pepper. Cover and set aside for 5 minutes to absorb. Fluff with a fork.

Meanwhile, preheat oven grill to high. Line a baking tray with foil. Place the tomato, cut-side up, on the prepared tray. Drizzle with the vinegar and remaining oil. Season well and cook for 3-5 minutes or until soft and lightly charred.

Cut the remaining lemon half into four wedges. Add feta, basil, rocket, chicken and half the tomato, including any pan juices, to the couscous. Gently toss to combine. Divide among serving plates. Top with remaining tomato. Drizzle with extra vinegar olive oil and serve with lemon wedges.

Pea, asparagus, and broad bean salad

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or Parmesan

1 tablespoon (or more) fresh lemon juice

Salt and ground pepper

2 cups fresh or frozen broad beans, thawed

2 bunches asparagus, trimmed

1 cup shelled fresh or frozen peas, thawed

1/2 cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh broad beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with broad beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Egg Cobb Salad

3 tbsp mayonnaise

3 tbsp Greek yogurt

2 tbsp red wine vinegar

Salt

Freshly ground black pepper

8 hard-boiled eggs, cut into eight pieces, plus more for garnish

8 strips bacon, cooked and crumbled, plus more for garnish

1 avocado, thinly sliced

1/2 cup crumbled blue cheese, plus more for garnish

1/2 cup cherry tomatoes, halved, plus more for garnish

2 tbsp freshly chopped chives

In a small bowl, stir together mayonnaise, yogurt, and red wine vinegar. Season with salt and pepper.

In a large serving bowl, gently mix together eggs, bacon, avocado, blue cheese, and cherry tomatoes. Gradually fold in mayonnaise dressing, using only enough until ingredients are lightly coated, then season with salt and pepper. Garnish with chives and additional toppings.

Sweet potato tex-mex salad

600g sweet potato, cut into even chunks

2 tbsp extra virgin olive oil

1 tsp chilli flakes

400g can black beans, drained and rinsed

198g can sweetcorn, drained and rinsed

2 avocados, chopped

250g tomatoes, cut into chunks

1 small red onion, thinly sliced

1 small pack coriander, roughly chopped

Juice 1 lime

Heat oven to 180c. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 minutes until tender.

Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.

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