Nicoise Salad


Summer is approaching Australia very soon.  Even now, we are having 30 degree Celsius for couple days in the row.  This salad is good for those balmy night, light but fulfill.


  • 4 small potatoes, halved
  • 3 tomatoes, halved
  • 3/4 cup olives
  • 2 baby cos lettuce, leaves separated, washed
  • 4 hard boiled eggs, peeled, quartered
  • 3 anchovy fillets in oil, drained, halved lengthways
  • 425g can tuna in oil, drained, flaked

Nicoise Dressing:

  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard


  1. Make dressing: whisk oil, vinegar and mustard in a jug.  Season with salt and pepper.
  2. Cook potatoes for 10 minutes or until just tender.  Transfer to a large bowl.
  3. Add tuna, tomato, olives, lettuce, egg and anchovies to potato.  Add red wine dressing.  Toss gently to combine.  Season with salt and pepper.  Serve.



kale, pear & feta salad

It’s pretty easy salad to make and a bit of variety from my usual salad.  Enjoy!



For the lemon dressing:

Juice of 1 lemon

1 teaspoon Dijon mustard

1-2 teaspoon maple syrup

6 tablespoon extra virgin olive oil

1 teaspoon dried oregano

pinch of sea salt

For the salad:

Assorted baby kale or spinach as desired

1/2 ripe pear, sliced, per serving

crumble feta, per serving


To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify.  Adjust any flavors to your taste.

To make the salad, toss each serving of baby greens with 1-2 tablespoons of dressing and allow to marinate for 10 minutes.  Top each serving with 1/2 ripe pear, sliced, and crumble feta cheese before serving.


Source: The Detoxinista from Pinterest.


Watermelon Salad

This salad is very easy to make and pretty  refreshing for hot summer day.  A good company to your BBQ!


1 medium size watermelon, chopped.

250gr feta cheese, roughly chopped.

1/2 red onion, sliced.


White balsamic vinegar or just balsamic vinegar.



Mixed watermelon, feta cheese, and red onion in a salad bowl.  Top with balsamic dressing.  Mix them together.  Use the balsamic as much or little as you like.


grilled lamb and sweet potato salad with honey and mustard dressing

this is a real good one for barbeque. very refreshing for a hot summer day, very easy to make and very yum! i grill the lamb and sweet potato on a oven grill if you don’t have a barbie or lazy to use it.


2 x 250g lamb backstraps/rumpsteaks, trimmed
250g sweet potato, thinly sliced
olive oil for brushing
sea salt and cracked black pepper
1 baby cos lettuce, leaves separated
4 vine-ripened tomatoes, sliced
2 green onions, sliced

honey and mustard dressing
1/4 cup olive oil
1 tablespoon wholegrain mustard
1 tablespoon honey
1 tablespoon red wine vinegar
1 clove garlic, crushed
sea salt and cracked black pepper

to make the honey and mustard dressing:
place the oil, vinegar, mustard, honey, garlic, salt and pepper in a small bowl and stir to combine. set aside.

preheat barbeque or char-grill to medium heat. brush the lamb and sweet potato with oil, salt and pepper. barbeque the sweet potato for 4 min each side or until tender. barbeque the lamb for 6-8 min each side or until cooked to your liking. allow the lamb to rest and then slice. place the lamb, sweet potato, cos, tomatoes, green onions and dressing in a large bowl and gently toss to combine. serves 4.

Pasta Salad

this is a very easy pasta salad to make and very refreshing too…good for summer meal
  • 1 clove garlic, minced
  • 2 cup brocoli flowerets
  • 1 cup small cherry tomatoes
  • 1/2 cup green onion
  • 1 lb pasta (shell or spiral macaroni)
  • Good Seasons Italian dressing mix
  • 1 cup mayonnaise
  • 1 tsp vinegar
  • 1/2 tsp sugar


Cook macaroni and drain. Add garlic, seasoning and broccoli to macaroni. Mix mayonnaise, vinegar and sugar; mix into macaroni. Mix in onions and tomatoes to the bowl.

Rice and Egg Salad

this dish is good to eat with bbq meat in the summer….


  • 1/2 cup jasmine or basmati rice
  • 2 hard boiled egg chopped
  • 2 spring onions, sliced
  • 1 stalk celery, diced
  • 1/2 capsicum, diced
  • 1/4 cup grated carrot
  • 1/2 cup sultanas
  • 1/3 cup pine nuts

Salad dressing:

  • 1 tbs mustard
  • 1/2 tsp salt
  • 1/2 can condensed skim milk
  • 3/4 cup vinegar

Blend mustard, salt and condensed milk. Gradually stir in vinegar or mix all ingredients in blender.

Combine all ingredients and mix lightly. Chill well and serve in salad bowl.