Skinny Summer Salads

The saying goes, if you can't stand the heat, then get out of the kitchen. So with temperatures rising, here are three light, fresh, mouth-watering salads to get you out of the kitchen and down to the beach in no time at all!


Lime and Mint Noodle Salad


  • 250g bean thread noodles
  • 500g green beans, trimmed and halved
  • 2 Lebanese cucumbers, sliced
  • ¾ cup mint leaves, shredded
  • ¼ cup coriander (cilantro) leaves, chopped
  • ¼ cup roasted unsalted peanuts, chopped
  • 2 large red chillies, seeds removed and finely chopped dressing
  • 1/3 cup (80ml) lime juice
  • 1 tablespoon fish sauce
  • 1½ tablespoons brown sugar


Place noodles in a bowl, cover with boiling water and allow to stand for 5-6 minutes or until soft.

Cook the beans in boiling water for 2 minutes or until bright green. Drain, cool under cold water and drain again. Combine with the noodles, cucumber, mint, coriander, peanuts and chilli.

To make the dressing, combine the lime juice, fish sauce and sugar and pour over the salad. Serves 8.


Haloumi, Fig and Pomegranate Salad


  • ¼ cup (60ml) olive oil
  • 500g green beans, trimmed and halved
  • 250g haloumi, thinly sliced
  • 1 cup mint leaves
  • 100g rocket (arugula) leaves
  • 8 green figs, halved
  • 1 pomegranate, seeds and juice removed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil, extra


Heat the oil in a large non-stick frying pan over high heat. Cook the haloumi for 2–3 minutes each side or until crispy.

Place the haloumi, mint, rocket, figs, pomegranate seeds and juice in a bowl, drizzle with vinegar and oil and toss to combine. Serves 4


Lamb, Mango and Pecan Salad


  • 750g lean lamb backstraps, trimmed
  • Olive oil cooking spray
  • 2 Lebanese cucumbers
  • 2 mangoes
  • 1/3 cup pecan nuts, roughly chopped
  • 120g baby rocket, washed, dried
  • 1/2 cup low-fat yoghurt
  • 1 tablespoon mango chutney


Heat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Add lamb to hot frying pan. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 10 minutes. Slice diagonally. Place into a large bowl.

Meanwhile, using a vegetable peeler, run peeler down length of each cucumber to form ribbons. Cut cheeks from mangoes. Cut flesh into cubes. Set aside one-quarter of the mango. Add remaining mango, pecans, rocket and cucumber to lamb. Toss gently.

Place reserved mango, yoghurt and chutney into a food processor. Process until smooth. Season with salt and pepper. Arrange salad on serving plates. Drizzle with dressing. Serve.

Recipes courtesy of and

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