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- Instead of making a dressing, simply drizzle a salad with a flavoured oil such as walnut or avocado, or a herb-infused oil.
- Prepare your salad just before serving. Most dressings can be made a day ahead.
- Prepare your dressing in a screw-top jar – leftovers are easily stored in the fridge and your dressing is able to be transported to that picnic or barbecue.
- Blanch any hard vegetables (such as broccoli or kale) by briefly plunging them into boiling water, then into cold water to retain colour and halt further cooking.
- For added flavour and sweetness, toss in some fresh fruit, such as strawberries, apple slices or grapes.
- A salad of fruits and vegetables may not need any dressing – just a squeeze of lemon, lime or orange juice.
- Use quality convenience foods such as canned chickpeas or lentils. They don’t need hours of soaking, unlike the dried varieties. Simply rinse, drain and add to the salad.
