FRUITY NUTTY SUMMER SALADS

Vivien Baker
Aug 4
3 min read

Updated: Aug 13

MY TAKE

I love using fruit in my summer salads and I have picked my favourite summer salads containing fruit for the recipes below. It is so refreshing to use fruit and savoury elements together and adding an appropriate dressing. I serve the salads either pre-mixed or with the ingredients side by side - so that diners can build their own salads - thus avoiding any ingredient they really do not like or maybe are allergic to. I have used the salads as starters, side dishes or even main courses. For a main course you can choose to add some protein to the salads, for example fish, chicken, beef or tofu to make a more balanced meal. For summer salads I tend to prep all the ingredients ahead of time and chill them well before presenting. Topping with toasted nuts, chia seeds or sesame seeds really round out the dish! If you want to add some texture e.g., something crunchy like crispy noodles, fried wonton skins or crushed tortilla chips, then go ahead!

You can roast a few nuts in the oven, but I tend to throw them into a small non-stick pan on the stove top heating them until they gain some colour. I allow them to cool before adding to my salads. NB. Once the nuts start to take on some colour watch carefully as they rapidly turn from roasted to burnt! The same applies to sesame seeds!! All ingredients should be chilled for approx. one hour before combining.

These are not conventional Western salads and are remarkable when presented to your guests at the table as a DIY salad bar - which makes for a fun activity (and less for you to do!).

HISTORY

Fruit has been used in salads since ancient times, with Greeks, Romans, and Middle Eastern cultures blending ingredients like figs, grapes, and pomegranates with herbs and greens. In Europe, especially during the medieval and Victorian eras, fruits were added to savoury cold dishes. Across Asia—particularly in countries like Thailand—fruits like mango and pineapple are staples in tangy, spicy salads. In the Caribbean, fresh tropical fruits like mandarins and pineapple are often paired with herbs and citrus. During the 20th century, fruit salads featuring peaches, mango, and leafy greens became popular in the West, influenced by health trends and California cuisine.

THE RECIPES -

FOUR OF MY FAVOURITE

SUMMER FRUIT SALADS

Servings: approx. 4-6 adults (starter size) Prep time: 15 mins Chill time: 1 hour

THAI MANGO SALAD

MAIN INGREDIENTS

2 medium size mangos

1/2 long english cucumber

1 red red bell pepper

2 large carrots carrots (julienned)

6 slices of red onion

small bunch of cilantro

DRESSING

80 ml sesame oil

40 ml rice wine vinegar

1/2 tbs soy sauce

1 tsp lime juice

1/4 tsp powder ginger (or fresh - to taste)

1/4 tsp powder garlic (or fresh - to taste)

1/4 tsp chilli (red pepper) flakes - to taste

TOPPINGS

toasted peanuts or cashews

toasted sesame seeds

PEACH MOZZARELLA SALAD

(PEACH CAPRESE)

MAIN INGREDIENTS

3 peaches (cut into wedges or slices) grilled

3 beef or heirloom tomatoes

12 oz buffalo mozzarella

few leaves of fresh basil

DRESSING

80 ml olive oil

40 ml balsamic vinegar (red or white

1/2 tsp dijon mustard

salt and ground black pepper to taste

TOPPINGS

toasted pine nuts

ground black and/or pink pepper

GRAPEFRUIT AVOCADO SALAD

MAIN INGREDIENTS

1 bunch fresh spinach leaves (optional)

2 large fresh grapefruit (preferably red grapefruit)

3 large just ripe avocados

few basil or parsley leaves

DRESSING

40 ml lemon and/or lime juice

1/2 tsp dijon mustard

80 ml olive oil

salt and ground black pepper to taste

TOPPINGS

black or pink ground pepper

toasted crushed

pistachios

RAINBOW CARRIBEAN SALAD

MAIN INGREDIENTS

3 cups salad greens

3 segmented mandarin oranges

4 slices of fresh pineapple cut into chunks

1/2 can black beans (from can - rinsed in cold water)

1 avocado cut into chunks (optional)

bunch cilantro

DRESSING

1/4 cup extra virgin olive oil

3 tbs fresh lime juice

1 tsp lime zest

1 1/2 tbs honey

2 tsps dijon mustard

1 clove garlic (grated) or garlic powder

salt and ground black pepper to taste

TOPPINGS

toasted almond slithers and or toasted pecans

red pepper flakes

ground black/pink pepper

NOTES:

When mixing your dressings, you could use an immersion blender or a hand held whisk - I find the most effective way is to use an old glass jar with well sealed lid and shake it all about!! The dijon mustard helps the dressings to emulsify - if allergic to mustard it may be left out. Dressings should be added just before serving!