All I knew was that the protein was beef, dessert was covered, and I was on salad duty for eight — with two surprise guests added on the night. I had a few bits and pieces in the fridge that needed using, along with some opened packets of dry goods, so I was fairly confident I could pull something together. One lone grapefruit sat in my fruit bowl, and I instantly knew it would be the hero for the dressing.
I laid everything out, toasted a few seeds, and decided to treat us to a block of goat’s cheese, which pairs beautifully with grapefruit. A few microherbs on top made it feel a little special.
The result was this vibrant spring salad — fresh, crunchy, and bright. Once everything’s peeled, chopped, and crushed, it comes together quickly — the perfect side for a shared dinner.
Build-Your-Own Salad Formula
When I make salads, I don’t follow strict rules — but I do think in four simple groups. Once you understand this basic framework, you can mix and match endlessly depending on what’s in season or what’s hanging out in your fridge.
1. Greens
Start with a leafy base: cos, mesclun, rocket, or baby spinach. For make-ahead salads, I often group sturdy greens like cabbage and kale with the vegetables — they hold up well and add structure.
2. Vegetables or Produce
Add texture and contrast with crunchy, juicy, or colourful produce like cucumber, capsicum, tomatoes, radish, cabbage, kale, beetroot, or carrots. Seasonal fruit such as citrus, stone fruit, or berries can add a lovely lift.
3. Toasted Nuts or Seeds
Toasted nuts or seeds bring crunch and flavour — walnuts, pine nuts, almonds, pumpkin seeds, or sesame seeds are regulars in my kitchen.
4. Something Creamy or Substantial
Cheese is often my go-to — feta, blue, or parmesan. If I’m using a creamy dressing like green goddess, I’ll skip the cheese or swap in boiled eggs.
Adding a cooked grain like bulghur, farro, or quinoa is a brilliant way to bulk the salad out, make it go further, and turn a simple side into something more substantial.
And of course, the dressing ties it all together — from bright vinaigrettes to tahini-based dressings, the possibilities are endless.
