The heat has finally arrived and it’s salad time, at last! Do you think, like me, that Salads taste so different here in Spain? Is it the freshness, the fact they are grown here or just the great weather? Salads are quick, easy and light, not to mention healthy and ideal for hot summer days especially when you don’t feel like eating a lot! Any of the recipes below would make an ideal lunch, go well at a BBQ or complement other dishes for an evening meal. I particularly like the combination of the watercress and pear, but I am not a big lover of Blue cheese so I changed this for Feta cheese which also works well in this recipe. On average the recipes are for 4 people.

Buen Apetito  

Honey, Mint and Cucumber Salad

  • 400gm Greek Yogurt
  • 60ml (4tbsp) blended clear honey
  • 2 whole cucumbers, chopped
  • Bunch of mint, freshly chopped
  • 30ml lime juice

In a large bowl mix together all the ingredients until combined and serve immediately.

Watercress, Pear and Blue Cheese Salad

  • 6 handfuls of watercress
  • 1 handful of sesame seeds
  • 6 handfuls of rocket
  • 225g blue cheese
  • 3 pears


  • Balsamic vinegar
  • ¼ tsp salt and pepper
  • 4 tbsp extra virgin olive oil

Set the oven on 180ºC and spread the sesame seeds on a baking tray and toast for 2 to 3 minutes. Remove and allow to cool. Place the watercress and rocket in a serving dish. Add the crumbled cheese and pear slices. To make the dressing, add the salt and pepper to the vinegar and whisk in the olive oil. Spoon the dressing over the salad and toss carefully. Sprinkle the sesame seeds over the top and serve.

Celery and Radish Coleslaw

  • 20 radishes
  • 1 large carrot
  • 6 shallots
  • 4 sticks of celery
  • 2 tsp white wine vinegar
  • 100ml mayonnaise
  • 1 tbsp natural yoghurt

Coarsely grate the radishes and carrot, then finely slice the shallots and celery. Mix together the white wine vinegar, mayonnaise and yoghurt and season. Then add to the vegetables and combine well until everything is coated.

Celery, Avocado and Walnut Salad

  • 4 rashers of smoked bacon
  • 4 sticks of celery, cut into strips lengthways 4cm x ½cm
  • 2 avocados peeled and diced
  • 40g chopped walnuts 
  • 4 spring onions cut into strips
  • Juice of 1 lemon
  • 150ml mayonnaise
  • Portions of mixed leaf salad

Grill the bacon on a wire rack so the fat can escape and the bacon crisps up. Cut the bacon into strips. Mix the celery, avocado, walnuts and spring onions together in a bowl with the lemon juice. Fold in the mayonnaise to bind the salad together. Arrange the salad leaves on plates and spoon the celery mixture into the centre. Garnish with the crispy bacon.

Carrot and Bean Minted Salad

  • 2 tbsp mint, chopped
  • ½ tsp minced garlic
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Pepper
  • 4 chopped carrots 
  • Handful green beans, chopped into 1” pieces

Whisk together the first five ingredients for the dressing.  If using fresh carrots, boil them and beans for about 4 minutes, then drain. Pour dressing over carrots and green beans and serve.