Salad recipes with bright acidity, herbs and crunchy toppings

Crispy fried rice gives this main-course salad some bite; black beans make it hearty, while avocado, radishes and lime add creaminess and freshness. Mexican-inspired, without trying to imitate a traditional dish.

Warm potatoes soak up a fresh sauce of parsley, capers and lemon. Smoked mackerel makes the salad hearty and savoury, while radishes add a crisp, peppery contrast.

Juicy, quickly seared shrimp are paired with bitter grapefruit, creamy avocado and a fresh lime-and-chili dressing. Toasted corn adds a sweet, crunchy bite. A colorful appetizer that you assemble just before serving.

Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.

Thin, crunchy celery and firm pear get a fresh yogurt dressing with lemon and mustard. Blue cheese and toasted walnuts add saltiness and depth; serve the salad straight away, while the pear is fresh and the celery is crisp.

Tender butter lettuce, creamy avocado and fresh grapefruit get extra bite from toasted buckwheat. A light salad with a fresh yoghurt dressing, intended as a side dish.

Juicy shrimp, cool rice vermicelli and crunchy green mango come together in a fresh noodle salad. The dressing of lime, fish sauce, sugar and chili balances sour, savory, sweet and spicy flavors.

Charred corn and tender zucchini get a fresh lift from lime and green herbs. A light tahini dressing brings everything together, while toasted pumpkin seeds add a crunchy bite.

This Thai salad combines soft, springy glass noodles with juicy shrimp, tomato and celery. Lime, fish sauce and chili make a sharp, salty dressing that’s at its best when the salad is served straight away.

This Southern Thai rice salad is all about contrast: soft, fragrant rice alongside fresh herbs, crunchy bean sprouts and toasted coconut. Serve the sweet-and-salty dressing on the side and mix everything together at the table, so every bite tastes a little different.

Fresh green mango, quickly seared shrimp and a tangy-sweet dressing come together in a light starter. Toasted rice adds a nutty crunch to the tender, juicy ingredients.

Soft, smoky eggplant flesh gets a kick from lime, fish sauce and chili. Shallot and fresh herbs keep this Thai salad bright, while wedges of boiled egg make it a hearty side dish.

Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.

Crisp cucumber and juicy melon get a kick from lime and chili. Toasted pumpkin seeds add a nutty crunch. Toss the salad just before serving so it stays fresh and crisp.

Juicy pomelo, quickly sautéed shrimp, and fresh mint and cilantro are tossed with a tangy lime and fish sauce dressing. Peanuts and fried shallots give this modern Vietnamese-inspired salad a crunchy finish.

This Greek chickpea salad is fresh, hearty and briny all at once. You mash some of the chickpeas with lemon and olive oil, so the dressing clings to the rest. Serve the salad at room temperature with toasted bread as a starter.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

Hearty brown lentils, red onion and parsley get a fresh dressing of red wine vinegar, olive oil and oregano. Serve the salad lukewarm as a starter, with bread and, if you like, some salty feta.

Ripe tomatoes, crisp cucumber and parsley get a lively kick from lemon and sumac. Toasted flatbread soaks up some of the tomato juices just before serving, while still keeping a little crunch.

This Turkish salad from Gaziantep combines small cubes of ripe tomato and cucumber with crunchy walnuts. Pomegranate molasses, lemon and sumac turn the tomato juices into a fresh, fruity dressing.

This Turkish salad brings together juicy tomatoes, crunchy green pepper and walnuts with a fresh dressing of pomegranate molasses, lemon and sumac. Chop the vegetables finely so the sweet-and-sour dressing coats everything well and every bite has a little crunch.

Raw celeriac gives this salad a satisfyingly fresh crunch. Ripe pear mellows the mustard-vinegar dressing, while toasted hazelnuts add an earthy, crunchy contrast.

Thin strips of kohlrabi, crisp apple and a lemon-mustard dressing make this salad crunchy and lightly peppery. Golden-brown rye bread adds a savory, toasted bite.

Pan-fried salmon takes center stage here: firm and juicy alongside crisp fennel, sweet orange and a fresh lemon-dill dressing. Toasted pumpkin seeds add extra crunch; serve the salad lukewarm or at room temperature.