Salad recipes with bright acidity, herbs and crunchy toppings

This kerabu combines tender spinach with nutty toasted coconut and a punchy dressing of lime, shallot and belacan. Serve the salad at room temperature as a small starter.

Roasted broccoli and warm pearl barley make a hearty lunch salad, with a cool lemon-yogurt dressing and crunchy sunflower seeds. Roasting the stem along with the florets gives the broccoli a variety of textures and helps reduce waste.

Small potatoes are boiled until tender, then gently smashed and baked until golden brown. A bright dressing with capers and lemon seeps into the warm potatoes; radishes and dill add a crisp, green contrast.

This Caprese keeps things simple with ripe tomatoes, soft mozzarella, fresh basil, and good olive oil. An easy side dish that really shines during tomato season.

This Neapolitan salad combines tender-crisp cauliflower with crunchy pickled vegetables, olives, capers and anchovies. After resting for a few hours, the tangy, salty and savoury flavours seep into the cauliflower; serve the salad chilled or at room temperature.

Deeply roasted cauliflower, savory miso and rice with a golden-brown crust form the hearty heart of this dish. A fresh cucumber and herb salad adds acidity and crunch; together, they make a complete meal.

Ripe tomatoes, basil and red onion give stale bread just the right amount of juice and freshness. This Tuscan panzanella is a simple first course, with soft, juicy pieces and a little bite here and there.

Ripe tomatoes, sharp red onion and oregano come together in a simple salad with a bright splash of red wine vinegar. Give it ten minutes to release some juices; it’s delicious with grilled fish, bread or a summer meal.

Green lentils, crisp raw fennel and quickly seared fennel are tossed together with a zesty lemon-mustard vinaigrette. A hearty, fresh side dish that goes well with pan-fried fish or roasted vegetables.

Golden-brown oyster mushrooms and chestnut mushrooms make this salad hearty and satisfying. Barley adds a pleasant bite, while bitter radicchio and juicy orange keep the rich flavours fresh.

Tender salmon with a sticky glaze of white miso and honey is balanced by crisp cucumber dressed with rice vinegar. Serve with rice for a complete main course.

Green lentils, warm, sweet grapes and a tangy vinaigrette come together in a hearty side dish. Mint keeps it fresh, while toasted hazelnuts add a crunchy bite.

Finely chopped cauliflower, soft apricot and fresh herbs come together in a crunchy side dish. Lemon keeps the flavors bright, while toasted sunflower seeds add a nutty crunch to every bite.

Raw zucchini tossed with lemon and olive oil makes a fresh, light starter. Toasted almonds add crunch, while pecorino brings a salty, savoury counterpoint.

Quickly seared tomatoes develop charred edges while staying juicy inside. Green olives, red wine vinegar and oregano turn the tomato juices into a fresh, savory dressing.

Crisp green papaya and cucumber get a fresh, spicy dressing of kecap manis, lime and chili. Golden-brown fried tempeh makes this a hearty main-course salad; fresh basil and crispy shallots add fragrance and extra crunch.

This refreshing kerabu combines crunchy cucumber and long beans with sweet pineapple, lime and the savoury punch of sambal belacan. Toasted coconut and fresh herbs make it a lively side dish that you toss just before serving.

Smashed cucumber, peppery rau ram and fresh mint are tossed with a dressing of lime, fish sauce and chili. Toasted rice adds a nutty aroma and a delicate, dry crunch.

Tender green lentils soak up a sharp orange and Dijon mustard vinaigrette. Raw fennel adds a fresh crunch, while toasted hazelnuts bring a hearty, nutty bite.

Buckwheat noodles, crisp cucumber and edamame get a fresh, savory dressing of ponzu and yuzu. Toasted sesame seeds, nori and crispy buckwheat add extra texture to every bite.

Shredded pointed cabbage and carrot get a fresh dressing of lime, fish sauce and chili. Rau ram adds a herby, peppery flavor, while peanuts and crispy shallots bring crunch.

A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.

Grilled radicchio, juicy blood orange and hearty farro come together in a salad with a savory lemon-anchovy dressing and toasted hazelnuts. Delicious for lunch or a light dinner.

A fresh salad with an autumnal twist. A concept to develop further in the recipe editor.