4 ways you CAN make friends with salad

Despite what restaurants would have us believing, salad is so much more than just a side dish/guilt driven after thought that we feel compelled to order to balance out the drool-worthy dish we’re just about to tuck into. But when it comes to building the perfectly balanced salad bowl, we think we’ve pretty much fine tuned the art. The secret? Unlike those soggy side salads made of italian dressing drenched iceberg lettuce with a few cubes of cucumber and tomato spread sporadicly on top, the perfect salad should contain a good mix of protein, complex carbs and good fats to keep your head, heart and tummy full and happy until the next meal rolls around. Don’t believe us? Here are four of our favourite and totally fail proof salad combinations that prove you CAN make friends with salad. 

Vegan Vibes 


  • Spiralised carrot
  • Zucchini, spiralised
  • Cooked quinoa (red or brown)
  • Roasted sweet potato, cubed
  • Avocado slices w sesame seeds
  • Purple cabbage, thinly sliced
  • Chickpeas
  • Cucumber
  • Radish, thinly sliced
  • Broccoli florets


Lemon slice

Edible flowers (if it looks good)

Dressing: Tahini + lemon juice + olive oil, mixed and dolloped in the center of the bowl





  • Lorna-Jane-Diary-Salads2 cups (500ml) water
  • 1 tsp. pink Himalayan salt
  • 1 cup of raw buckwheat (rinsed)
  • 1 cup of sliced purple cabbage
  • 1 bunch asparagus
  • 1 handful of shelled broad beans
  • 1-bunch radishes (sliced)
  • 1/2 cup flat leaf parsley (chopped)
  • Finely grated zest and juice of 1 a lemon (plus more for garnish)
  • 1 tsp. apple cider vinegar
  • 1 tablespoon (good drizzle) of olive oil
  • 1/2 cup strawberries (sliced)
  • 1/2 cup shaved pecorino cheese
  • Salt and pepper to taste


  1. Cook rinsed buckwheat and salt in a saucepan on a low heat for 12 minutes. Drain and cool. Combine the buckwheat with chopped parsley, lemon, oil and salt and pepper. In a hot pan, cook the asparagus for 2 minutes on each side until tender.
  2. Once cooked, drizzle with lemon, salt, pepper and olive oil. Drop the broad beans into boiling water for 1 minute and pop them out of their shells when they are cool enough to handle.
  3. Combine asparagus and broad beans with buckwheat mixture, and add sliced radish, sliced strawberries and apple cider vinegar. Mix salad together well and garnish with shaved pecorino and more parsley. Add more lemon juice and salt and pepper if needed.



  • 1 piece of salmon
  • 1 thumb ginger
  • 2 tsp. tamari
  • 1 carrot grated
  • 1/4 cup sauerkraut
  • Pickled ginger
  • Handful Mixed leaves e.g Asian salad mix
  • 1/4 avocado
    Gomasio: 1 tsp sesame seeds 1 tsp dulse
  • Nori: 1/4 sheet shredded with scissors easiest
  • 1/2 cup Cooked Soba (buckwheat) Noodles


  1. Sear salmon in coconut oil 1 min each side. Place on baking paper and top with 1 thumb, ginger and 2 tsp. Tamari. Bake 8 mins. Set aside.
  2. Arrange ingredients in sections of bowl
  3. Dressing: Tahini miso sauce: 1 tsp. white shiro miso, 1tsp tahini, juice of lime, 1/2 tsp. maple +1 tablespoon water to thin to desired consistency

Protein Packed 


  • 1 tablespoon quinoa
  • 1 tablespoon coconut oil
  • 400gms chicken mince
  • Juice of a lime
  • 2 teaspoons fish sauce
  • 2 teaspoons tamari
  • 1 garlic clove, minced
  • 1 small red chilli, finely diced
  • 5 sprigs of mint, shredded
  • 5 sprigs of coriander, leaves and stems finely chopped
  • 2 spring onions, finely sliced
  • ½ yellow capsicum, diced .5 cm cubes
  • 100gms sugar snap peas, finely sliced
  • 1 lebanese cucumber, peeled and seeds removed, and finely diced
  • 2 handfuls of Asian salad leaves
  • 1 lime, wegdes to serve


Heat frypan over medium heat and toast quinoa, shaking pan regularly for 2-3 minutes. Set aside

Heat frypan over medium heat and add coconut oil and chicken mince, frying for 3-4 minutes until chicken mince is golden. Add in garlic and fry for another minute. Pour in lime juice, fish sauce, tamari and red chilli. Allow to cool. Add in herbs, capsicums, peas and cucumber and mix well. Serve with Asian salad leaves, lime wedges and sprinkle over toasted quinoa.

Which combo is your top pick? 


Print Friendly, PDF & Email