Epic summer salad

A bowl of salad on a plate Family Camping Recipes

Preparation and cooking time

  • Prep:10 mins
  • Easy
  • Serves 6

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required. Serve it with lamb kebabs for an impressive summer feast

Nutrient Unit
kcal 392
fat 30g
saturates 5g
carbs 18g
sugars 12g
fibre 7g
protein 8g
salt 0.6g
Oat & cranberry bars


  • 400g black beans , drained
  • 2 large handfuls baby spinach leaves , roughly chopped
  • 500g heritage tomatoes , chopped into large chunks
  • ½ cucumber , halved lengthways, seeds scooped out and sliced on an angle
  • 1 mango , peeled and chopped into chunks
  • 1 large red onion , halved and finely sliced
  • 6-8 radishes , sliced
  • 2 avocados , peeled and sliced
  • 100g feta , crumbled
  • handful of herbs (reserved from the dressing)
Stuffed peppers on the barbie

For the dressing

  • large bunch mint
  • small bunch coriander
  • small bunch basil
  • 1 fat green chilli , deseeded and chopped
  • 1 small garlic clove
  • 100ml extra virgin olive oil or rapeseed oil
  • 2 limes , zested and juiced
  • 2 tbsp white wine vinegar
  • 2 tsp honey


  • STEP 1

Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.

  • STEP 2
Strawberries & cream cheesecake jars

Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Rate article
( No ratings yet )