Delicious Salad Recipes

AlexandraGluten Free, Main Courses, Side Dishes256 Comments

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Delicious Salad Recipes - It's Not Complicated Recipes #salad #saladrecipes #healthyrecipes #sides #entree #starters #easyrecipes

Colourful, flavoursome and delicious, this collection of Salad Recipes is sure to please!

There’s not a boring salad in sight here!

Welcome to a collection of Delicious Salad Recipes that will inspire you in the kitchen! This collection of recipes offers something for everyone!

I feel that salad sometimes gets an unfortunate reputation. However, there isn’t a limp lettuce leaf around here, or a bland, unseasoned dressing. These salads offer up fresh flavours that will keep you coming back for more.

Here are some other great salad recipes from some of my favourite bloggers. In addition to the recipes I am sharing, be sure to also check these out:

Smashed Cucumber Salad by Another Food Blogger
Roasted Sweet Potato, Avocado and Feta Salad by Cook it Real Good
Carrot Orange Salad by Chef Not Required
Crispy Chicken BLT Salad by Sweet Caramel Sunday
Wholesome Grain Salad by The Home Cook’s Kitchen
Italian Pasta Salad with Tuna by Marcellina in Cucina
Fennel and Orange Salad by Wandercooks

Enjoy, and be sure to let me know in the comments below which Delicious Salad is your favourite!

Alex xx

Thai Inspired Prawn Salad

This Thai Inspired Prawn Salad is simple to make, and full of delicious, fresh flavours. It is ideal for a warm Summer’s night outside, or as part of an Asian banquet.

Thai Inspired Prawn Salad

This delicious prawn salad is so easy to make that you can even prepare it after a long day. It has all the beautiful Thai flavours that we’ve come to love and I’m sure you will enjoy the refreshing combination of prawns, coconut, lime, coriander and mint. 
5 from 89 votes
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Course: Appetizer, Entree, Starter
Cuisine: Asian Inspired, Thai
Keyword: asian flavours, dairy free, delicious, easy, festive, fresh, gluten free, prawn, salad, simple, thai
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 130kcal
Author: Alexandra



  • 16 cooked prawns * medium sized, shelled
  • 1 stalk lemongrass the white part only *
  • 1 long red chilli *
  • 2 shallots * large
  • 3 large kaffir lime leaves *
  • 1/2 cup mint leaves loosely packed
  • 1/2 cup coriander leaves loosely packed


  • 1 tbsp caster sugar superfine
  • 45 ml lime juice
  • 25 ml Thai fish sauce
  • 80 ml coconut milk
  • 2 tbsp salted peanuts finely chopped, optional *
  • lime wedges for serving optional


  • De-vein the prawns* see the notes below
  • Set the prawns aside. 
  • Trim the lemongrass as per the notes below and, as finely as possible, slice the white section only. As lemongrass is quite coarse, I also chop it finely after slicing.
  • Finely slice the chilli and shallots. When using the long red chilli, for a better appearance, I remove the seeds and membrane.* 
  • To finely slice the kaffir lime leaves, I fold them firmly in half lengthways, and, with a very sharp knife or cleaver, I remove the central spine. I then slice them as finely as possible. These, too, are very coarse if not cut very finely. 
  • Combine the lemongrass, chilli, shallots, lime leaves (or zest), mint and coriander in a bowl.
  • Add the prawns and toss gently.
  • In a small bowl, mix together the sugar, lime juice, fish sauce and coconut milk and add to the prawns.
  • Toss lightly and serve scattered with the chopped peanuts if using.
    Serve with lime wedges if desired.


*If you buy prawns in the shell, remove the shell. It’s not necessary to leave the tail attached but I think it makes for better presentation. De-vein the prawns. To get maximum benefit from the prawns, the shells and heads are ideal to make into an excellent stock.
* To devein cooked, shelled prawns, run a sharp knife down the back of the prawn from the top to the tail. There is generally a dark vein, although it is sometimes clear. Remove it with the tip of a knife, your fingers or rinse under a tap. If you rinse the prawn, pat dry with a paper towel.
* Choose lemongrass stalks that are firm and unblemished. With a sharp knife or cleaver, remove the leafy top part. Peel off the tough, outer layers of the lemongrass, until you get to the pale, lower section. Use a sharp knife to chop off the root end.
*The heat from long red chillies varies considerably. Check to ensure how hot it is so you can use an amount to suit your taste. The one I am using today is quite hot, which is what I personally prefer. However, they are sometimes very mild. If you want really hot chilli, I recommend you use the small chillies.
*The shallot will look like a small onion. It has a milder, more delicate flavour than an onion. If your shallots are small I suggest you use 4.
*Kaffir lime leaves are readily available, fresh or frozen, from most Asian grocers. If you are not able to find them, substitute with 1 teaspoon of lime zest.
*For larger gatherings, this recipe is easily doubled.
*For cocktail parties, you could serve individual prawns and some dressing on Chinese spoons or leaves of baby cos lettuce. When serving on Chinese spoons, I chop the prawn into 4 or 5 pieces. If serving on cos lettuce, I recommend you place the salad on the leaves at the last moment to avoid the leaves becoming soggy. Or, you could put the salad on a platter, surrounded by cos leaves, and let the guests assemble their own.
*The dressing can be made the day before and refrigerated until needed.
*The salad ingredients can be prepared in the morning, covered with cling wrap and refrigerated until needed.
*It is best to combine the salad and the dressing at the last moment.
*If you’re uncertain that one of your guests may have a peanut allergy, either omit them completely or serve them in a separate bowl.


Calories: 130kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 707mg | Potassium: 280mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 23.8mg | Calcium: 64mg | Iron: 2.2mg
Sweet and Sour Carrot Salad

This Sweet and Sour Carrot Salad is made extra delicious due to the fact the carrots are roasted. The fantastic, slightly caramelised flavour produced by roasting the carrots is perfectly balanced with currants, pine nuts and a white wine vinegar dressing.

Sweet and Sour Carrot Salad

This roasted carrot salad, with a sweet and sour dressing, takes the humble carrot to new heights. It is simply prepared and makes an ideal side dish for poultry, fish or meat. It would be a great addition to your festive menu, being a perfect accompaniment to turkey or ham. The sweet flavours of roasted carrot are heightened by the addition of currants and complemented by earthy pine nuts and the tartness of white wine vinegar.  
5 from 37 votes
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Course: Appetizer, Entree, Salad, Side Dish, Starter
Cuisine: Italian
Keyword: agrodolce, carrot, carrot salad, delicious, easy, gluten free, salad, simple, sweet and sour, vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 222kcal
Author: Alexandra


  • 500 g carrots washed and peeled, tops trimmed
  • 3 tbsp olive oil extra virgin, divided *
  • 2 tbsp pine nuts
  • 1 small red onion thinly sliced
  • 1 tbsp white wine vinegar *
  • 2 tbsp caster/superfine sugar *
  • 2 tbsp currants
  • sea salt * and black pepper to taste
  • fresh mint, finely sliced optional


  • Pre-heat your oven to 200 Degrees C (400 F).
  • Using a mandoline, slice the carrots in long, thin strips.*
  • Place in a medium-sized bowl, and toss with 2 tablespoons of extra virgin olive oil & season to taste with sea salt and freshly ground black pepper.
  • Place onto a baking tray which is lined with non-stick baking paper.
    Bake for about 15 minutes, turning once or twice until the carrot is tender and the edges are slightly charred.
  • Place the carrot in a shallow dish.
  • Meanwhile, place the pine nuts in a non-stick frying pan over medium heat, and toss or stir them until they are golden brown. I immediately turn them into a small bowl to stop them toasting further in the remaining heat.
    Wipe the frying pan with a piece of paper towel.
  • Using the same frying pan, add the remaining 1 tablespoon of olive oil and the thinly sliced red onion.
    Cook the onion over low-medium heat until it has softened.
  • Add the white wine vinegar, sugar and currants to the frying pan. Turn off the heat and stir to combine and dissolve the sugar.*
    Do not leave the dressing to simmer; the vinegar will reduce too much.
  • Pour the dressing over the carrots and toss gently to combine.
    Check to see if the salad requires more seasoning.
    Stand for 2 hours if possible to allow the flavours to develop.
    Before serving, top the salad with the toasted pine nuts and mint if using.


*It goes without saying, a mandoline is a dangerous piece of kitchen equipment. Please exercise great care if using one.
*If you don’t have a mandoline, see the alternative slicing methods in the text above.
*I prefer to use extra virgin olive oil; it has a superior flavour.
*For best flavour, I always use sea salt. My preference is for Maldon sea salt flakes.
*Add a little more white wine vinegar if you prefer a sharper dressing. I taste the dressing before I add it, being mindful that the carrots will be carrying some oil.
*I use caster/superfine sugar as the finer granules dissolve more readily than regular sugar.
*I love the flavour of mint, but I am aware that not everyone feels that way. Serve the carrots plain, or, for a touch of green, some finely chopped parsley.


Calories: 222kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 496mg | Fiber: 4g | Sugar: 17g | Vitamin A: 20880IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 1mg
Quinoa Tabouli

Although not a classic Tabouli recipe, this recipe suits people who are not able to eat gluten or are perhaps looking for a slightly healthier, more protein filled option.

Quinoa Tabouli

Bright and tangy, this gluten free and vegan version of tabouli is perfect as a side dish or an even more nutritious main with the addition of feta or chickpeas.
5 from 27 votes
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Course: Salad
Cuisine: European, Greek, Lebanese, Turkish
Keyword: delicious, easy, gluten free, protein, salad, simple, tabouli, vegan
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 189kcal
Author: Alexandra


  • 1 cup quinoa rinsed well *
  • 2 cups water
  • 2 tbsp freshly squeezed lemon juice or to taste
  • 1/2 cup olive oil extra virgin
  • 3 spring onions finely sliced – the white and a little of the green part
  • 1/2 cup fresh mint leaves chopped
  • 2 cups flat-leaf parsley loosely packed very finely sliced *
  • 250 gm cherry tomatoes quartered
  • salt and pepper to taste


  • Put the quinoa in a fine meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well.
  • Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.
  • Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture.
  • Place in a bowl and leave to cool.
  • Mix well and check the seasoning, adding lemon juice, salt and freshly ground black pepper as needed. Serve either at room temperature or refrigerate and serve cold.
    This salad is even better the next day as the flavours have developed.


*Cooking the quinoa by the absorption method just means that the quinoa will absorb the amount of water used. Make sure the quinoa is well drained after rinsing.
*It is important to thoroughly rinse the quinoa. Rinsing helps remove the outside coating of the grain, called saponin, which can cause a slightly bitter taste. The saponin is a naturally occurring chemical which is there to deter insects.
*The amount of lemon juice is determined by personal taste and the strength of flavour of the variety of lemon. I use 3 tablespoons of lemon juice as I like it to have a bright, lemony tang.
*Commercial parsley has sometimes been standing in water so I cut off the lower part of the stem. I also remove very coarse stems but leave the rest on. You need a sharp knife to very finely slice the parsley. Don’t chop too vigorously, you will bruise the leaves.
Please don’t use a food processor to chop the herbs, it will bruise them.


Calories: 189kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1580IU | Vitamin C: 30.3mg | Calcium: 42mg | Iron: 2.1mg
Pumpkin, Cranberry and Almond Salad

Beautiful to look at, and just as delicious to eat, this is a salad you can prepare very easily. Nutritious and with a variety of textures, it is vegan, gluten and dairy free.

Pumpkin, Cranberry & Almond Salad

This quickly made salad is perfect for any occasion or family gathering. It is not only nutritious, but it is also full of delicious flavours and textures. As a bonus, friends and family, who have specific dietary requirements, will also be able to enjoy it. It is vegan, gluten free and dairy free.
5 from 44 votes
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Course: Appetizer, Salad, Side Dish, Starter
Cuisine: Australian
Keyword: christmas, dairy free, gluten free, roasted vegetables, salad, vegan, vegetables, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 283kcal
Author: Alexandra



  • 500 g butternut pumpkin (squash) after peeling *
  • 20 ml olive oil extra virgin
  • 10 g flaked almonds
  • 1/4 cup dried cranberries * slightly sweetened
  • 1/4 cup mint leaves fresh
  • 50 g rocket/arugula leaves *
  • sea salt flakes and ground black pepper to taste

Apple Cider Vinaigrette

  • 60 ml olive oil extra virgin
  • 20 ml apple cider vinegar
  • 1 1/2 tsp caster sugar superfine
  • 1 tsp Dijon mustard
  • sea salt flakes and ground black pepper to taste


  • Pre-heat your oven to 200 Degrees C (400 F).
  • Prepare the ingredients for the Apple Cider Vinaigrette.
    In a small glass with a tightly fitting lid, add all ingredients and shake to combine.
    Taste the dressing and if the taste is not to your palate, adjust the ingredients accordingly until it has the balance you enjoy.
  • Peel the pumpkin.
  • Cut the pumpkin into 3cm/1” cubes.
    Wash and dry the pumpkin well.
  • Place the pumpkin in a bowl, toss well with the olive oil, salt and pepper.
    Turn the pumpkin onto a baking tray lined with non-stick baking paper.
  • Roast the pumpkin in the pre-heated oven for 20-30 mins, turning once or twice, until the pumpkin is tender when tested with a skewer.*
  • Meanwhile, place the flaked almonds on a small baking tray and roast in the oven for about 4-5 minutes.*
  • Place the rocket leaves on a large serving platter.
    When the pumpkin is cooked, remove it from the oven and let it cool for about 5 minutes.
    Distribute the pumpkin on the rocket.
  • Evenly sprinkle with the cranberries, flaked almonds and mint.
  • Pour dressing over the salad, and serve immediately. 


*The butternut pumpkin, AKA squash, weighed about 540 gm before peeling.
*The pumpkin is easily peeled with a regular vegetable peeler.
*If it suits you better, you can make the roasted pumpkin ahead of time and keep it in an airtight container in the refrigerator. Return it to room temperature prior to serving.
*Keep an eye on the flaked almonds – they tend to burn the moment you turn your back.
*My cranberries were plump and moist. If your cranberries are dry, you will need to re-hydrate them. Measure out the cranberries and put them in a bowl. Pour over hot water to cover them. Cover the bowl, stand for 20 minutes. Pour off the water and strain the cranberries.
*To make a larger salad, use a larger quantity of greens.
*I prefer to use caster/superfine sugar as it is easily dissolved. However, if you choose to avoid refined sugar, you could use honey, or, to keep it vegan, pure maple syrup.
*The nutritional data is per serving, based on 4 servings, and assumes that all the dressing is consumed. In actual fact, some of the dressing remains in the salad bowl so calories will be less than shown. 


Calories: 283kcal | Carbohydrates: 23g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 519mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13705IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 1.4mg
Potato Salad with Peas and Mint | It's Not Complicated Recipes #potatosalad #easyecipes #recipes #peas #mint
Potato Salad with Peas and Mint

Potato Salad is one of the most popular salads of all time. To prepare this delicious salad, cook the potatoes and add peas, mint and lemon zest. These flavours not only enhance this dish but cut through the richness of a traditionally heavy salad.

Potato Salad with Peas and Mint

A refreshing twist on a classic salad.
5 from 89 votes
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Course: Salad
Cuisine: Greek
Keyword: potato, salad
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 238kcal
Author: Alexandra


  • 500 gm baby new potatoes or larger potatoes cut to bite size
  • ¾ cup frozen baby peas
  • 1/3 cup good quality egg mayonnaise
  • 1/3 cup Greek yogurt
  • ½ cup mint leaves chopped
  • zest of ½ large lemon
  • ½ tsp honey
  • 1 spring onion finely sliced
  • sea salt and freshly ground pepper to taste


  • Cook potatoes in lightly salted boiling water for 15 to 20 minutes until tender, then drain in a colander. Set aside to cool.
  • Add some fresh water to the same saucepan, add some salt, bring to the boil and add the peas. Bring water back to the boil, drain, then add the peas to a bowl of iced water to maintain the green colour. Drain when cool.
  • Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions to make the dressing.
  • Keep aside a few peas and small mint leaves for the garnish.
  • When the potatoes are cool, add them to a bowl, add the peas and fold through the dressing. Season to taste with salt and freshly ground pepper. Add more lemon zest and mint if desired.
  • Garnish with fresh mint leaves, peas and a wisp or two of lemon zest.


Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 638mg | Fiber: 5g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 27.5mg | Calcium: 76mg | Iron: 4.7mg
About the Author


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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

256 Comments on “Delicious Salad Recipes”

  1. This is such a variety of salads list. Great way to eat something healthy without getting bored.

  2. I haven’t tried the Sweet and Sour Carrot Salad though I heard about it from a friend who likes it a lot. I will definitely make this one this weekend. Thanks for the recip! The Thai Inspired Prawn Salad is truly a must!

    1. Thank you Polly, these are great comments. I am delighted that your friend likes the carrot salad. And yes, the Thai Prawn Salad is definitely one to trhy. Enjoy! 🙂

  3. All of those salads really do sound great. I am interested in the pasta salad with tuna. I always love a good pasta salad. And the Chicken BLT sounds delicious as well.

  4. I love the pics. It looks delicious and as always healthy recipe. I can try some of them and I will have to share this with my friend, she is a prawn lover.

  5. All these salads look delicious and healthy. Who does not like a good salad? The prawn one is my favorite which I will make today.

  6. Very inspiring salad recipes! The salads look very healthy and refreshing, ideal for hot summer days! I will definitely try the Thai inspired salad.

  7. So many lovely ideas here. I really love prawns, so a Thai prawn salad sound totally delicious.

  8. 5 stars
    The Thai inspired prawn salad looks delicious! I would also want to give that potato salad a try. Saving all these recipes!

  9. 5 stars
    So delicious! And definitely so healthy. I love carrot salads and have them quite often. I also am trying out more of quinoa salads too.( Just had my my third bowl ever last week)

  10. Wow this is just what I needed because I was getting sick of the same old boring salads!! I am gonna try the shrimp salad tonight!

  11. 5 stars
    I agree with you good salad is always best as a meal. I love shrimp salad. I need to try few other salad recipes from this collection.

  12. Salads are so wonderful. They are healthy, delicious, and can be tailored to your taste! I love these ideas!

  13. I always love adding salads to my meal.These are great salad recipe ideas which I want to try.Looks delicious and I know it is healthy too..

  14. Wow! So many recipes! Husband and I need to eat at least a few salads a keep to stay in shape which is hard with all the yummy unhealthy options. These should help inspire us to eat more salads!

  15. Pingback: Broccoli Stem and Carrot Slaw - It's Not Complicated Recipes

  16. Pingback: Turmeric Roasted Cauliflower Salad - It's Not Complicated Recipes

  17. Pingback: Sweet and Sour Carrot Salad - It's Not Complicated Recipes

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  19. I have a family meeting up next sunday and I am always the one bringing the healthy side you know what I mean! LOL xD I would give salad a twist with this. Good inspo!

  20. These look delicious, I love how diverse they are for people with picky eaters and my favorite is the shrimp one, I am definitely pinning for later.

  21. 5 stars
    Can’t ever go wrong with a salad dish! I love adding quinoa and kale to my salads too; fills you up and adds some extra healthy ingredients at the same time!

  22. 5 stars
    I can’t even decide which one I want to make first! I’m kind of obsessing over the carrot and currants one! What an awesome flavor combo!

  23. I love all of the options! Salads are really so versitile and can be really filling. I eat salad every day for my lunch and will be trying a couple of these. I think I’ll try the pumpkin cranberry and almond first.

  24. 5 stars
    I definitely agree that salads can be very filling, depending on what you put in them. I would definitely edit out the peanuts for the Thai salad as I’m super allergic.

  25. Wow, so delicious and easy salad recipe to make for the kids. I am sure my kids will love it like and will make their favorite.

  26. 5 stars
    These all look amazing. I’m working on eating fresher and cleaner for the new year so these will really come in handy. Bookmarking now. Thanks for sharing.

  27. 5 stars
    I am in love with the Thai inspired salad looks so fresh and perfect not to mention the carrot salad with all those pine nuts. Great salad options yummy!

  28. These look fantastic! I’ve been craving salad but wanting to kick mine up a notch. I’m definitely going to playing with some of these recipes.

  29. I could eat salads every day of the week with these recipes. I love salads that have flavor and textures to each bite. These all look amazing!

  30. 5 stars
    Great list of Salad recipe that we can choose, especially the first salad which is the “Thai Inspired Prawn Salad”. I love salad with sea foods on it and this is a great recipe with an amazing twist.

  31. I love a good salad! Almost anything can be turned into a salad (evidenced whenever I get my weekly organic fruits and veggies box delivered to my door). I need to try the quinoa tabbouleh one soon. My fiance is now gluten-free, so I am sure we will devour it! 🙂

  32. 5 stars
    I want to thank you for sharing these different yummy salad recipes that we can save and check. I would love to try them all especially the Sweet and sour Carrot salad.

  33. I’m always on the lookout for creative ways to get more vegetables and salads into my diet. The reason I fail is because sometimes salads can appear so bland and take on the same look. But these use some very inventive ingredient combinations that make me excited to introduce them into my meal routine. Can’t wait to try the carrot salad!

  34. 5 stars
    I do eat salads quite often for lunch and I like that this post has one for each day of the week. I particularly like the idea of the Thai prawn salad. I have just returned from Asia and I have started to crave their flavors.

  35. 5 stars
    What a great selection of recipes – so easy to follow, and they all sound delicious! Will definitely have to give them a go when the weather gets better and it’s gone from soup to salad season 🙂 x

  36. 5 stars
    Ohh that sweet and sour carrot salad sounds so yummy and unique! What a great collection of salads!

  37. My husband and I started a keto diet ~3 weeks ago and we need to mix up our lunch salads. This is perfect! that pumpkin, cranberry, almond salad is making my mouth water!

  38. 5 stars
    they all look yummy, but I think my favorite is sweet and sour carrot, I will definitely prepare it soon.
    thanks for sharing 😉

  39. 5 stars
    I must say I do enjoy the Pumpkin, Cranberry & Almond Salad. This is a classic and also very quick to assemble so I end up making it quite frequently for work 🙂 The other salad recipes sounded delicious too.

  40. 5 stars
    They just look so good. Being vegetarian for so long gave me taste fatigue and just couldn’t stand eating any fruit nor vegetable. Moving to Germany just made me want to eat breads and sausages all the time. Launching the blog while being a typical Filipina breadwinner didn’t help because I just grab whatever is fast. I will definitely try these salad and hopefully my taste fatigue will be cured soon. I am looking forward to more of your recipes. =)

    1. Hello Dani! Oh wow, that is interesting. I definitely hope that will get sorted!! And I hope to inspire you in the kitchen for sure 🙂 Thank you so much for stopping by! I appreciate it! 🙂

  41. 5 stars
    These all look so good! I have to admit, I’ve gotten tired of salad. Mine have gotten so boring. I can’t wait to give these a try!

  42. 5 stars
    Mmm, know what I will be serving at my BBQ on the weekend! A nice selection of these beautiful dishes.

  43. 5 stars
    Lots of excellent ideas here lady. I can’t decide which I like best. Love the presentation of the prawn salad!! Thanks for sharing my link too x

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