If your summer salad lineup typically involves potatoes or cabbage drowning in mayo, it's definitely time to shake things up.
Once the warm weather comes around, farmers' markets and gardens are filled with seasonal produce like zucchini, beets, and carrots that are perfect for spiralizing. (Don't have a spiralizer? No sweat! Try one of these 3 easy ways to make veggie noodles without using a spiralizer.) Not only will salads filled with vibrant curlicues leave your friends gushing over your Instagram-worthy dish, but they also make it far more fun to eat your veggies.
So what are you waiting for? Ditch the potato salad and coleslaw and try some of these almost-too-beautiful-to-eat summer salads:
Photograph by With Salt and Wit
Zucchini and Roasted Corn Salad With Chilli Lime Vinaigrette
Nothing says summer quite like freshly shucked corn. And as With Salt and Wit explains, roasting it only ups the taste factor in this Mexican-inspired salad. Mix the charred corn with spiralized zucchini and red onion, and then toss with some chilli vinaigrette for a little heat. The final touch? A sprinkle of queso fresco for a hint of salty, creamy goodness.
Photograph by Snixy Kitchen
Sesame Ginger Miso Cucumber Salad
To make this beautiful salad by Sarah of the Snixy Kitchen, start by spiralizing ribbons of cucumber and carrots. Then, toss in some sesame seeds and protein-rich edamame for crunch. To add a delicate Japanese flavour, top everything off with a miso and ginger dressing.
Photograph by Live Eat Learn
Spiralized Zucchini Caprese Salad in a Jar
Eat most of your meals away from home? Grab a mason jar and get ready to make Live Eat Learn's take on Caprese salad. Inspired by the red, green and white of the Italian flag, the secret to making this simple salad shine is quality ingredients. Head to your local farmers' market to get freshly picked veggies for maximum flavour.
Photograph by Inspiralized
Moroccan Spiralized Carrot Salad
You can still get a taste of Morocco even if you never make it to the spice markets of Marrakech. Ali of Inspiralized starts with some carrot noodles, which she recommends boiling, so they’ll puff up like whole-wheat spaghetti (yum!). Then, caramelise the carrots with cumin, ginger and honey for some North African flavour. Finish the salad off with almonds and raisins for some texture and a hint of sweetness.
Photograph by A Spicy Perspective
Raw Beet and Sweet Potato Salad
Not a big fan of beets? You may change your tune after trying this recipe developed by Sommer of A Spicy Perspective. After transforming the root veggies into noodles, combine with roasted pepitas and scallions to take them to the next level. Looking for even more flavour? Finish the salad off with some of Sommer's delicious Creamy Garlic Lime Vinaigrette.
Photograph by Chef Silvia
Asian Chicken Salad with Veggies and Udon Noodles
While raw veggies can be delightful on their own, Chef Silvia likes to combine hot and cold in her salads. Start with some mixed greens, raw spiralized carrots and Udon noodles, and then add sautéed zucchini, mushrooms and chicken. Mix everything up and top it with Chef Silvia’s orange ginger vinaigrette.
First published: 28 Dec 2017