There’s something about June in Britain that makes salad season finally feel worth it. The supermarkets start filling up with British strawberries, asparagus and crunchy little radishes. Pub gardens are suddenly packed. The barbecue gets dusted off. And after months of soups, stews and beige comfort food, you start craving meals that feel lighter without leaving you hungry an hour later.
And after months of soups, stews and beige comfort food, you start craving meals that feel lighter without leaving you hungry an hour later.
That’s where a good salad earns its place.
Forget sad lettuce leaves and watery tomatoes. The best salads are colourful, filling and genuinely satisfying. They’ve got crunch, texture, flavour and enough protein to actually keep you going through a busy day.
To celebrate National Salad Week from 7 – 13 June, these are five of our favourite salads to make right now using seasonal British ingredients and a few simple upgrades that make all the difference.
Charred Chicken, Asparagus And New Potato Salad
British asparagus is at its best in early June, and this salad makes the most of it.
Boil some baby new potatoes until tender, then toss them into a pan to crisp slightly. Add grilled chicken breast, charred asparagus spears, rocket and plenty of chopped parsley. Finish with a mustard and lemon dressing.
The combination of protein and slow-release carbs makes this ideal after training or for a lunch that won’t leave you hunting for snacks at 3pm.
Extra points if you throw a soft-boiled egg on top.
Also read: The Smarter Protein Choice More People Are Making With Non-Inflammatory Meats
Strawberry, Halloumi And Mint Salad
If you’ve never paired strawberries with salty cheese, this is your sign.
If you’ve never paired strawberries with salty cheese, this is your sign.
Fresh British strawberries work brilliantly with grilled halloumi, cucumber ribbons, spinach and mint leaves. Add toasted pumpkin seeds for crunch and a drizzle of balsamic glaze to pull everything together.
Halloumi gives you a decent protein hit, while the strawberries bring vitamin C and natural sweetness without making the salad feel like dessert pretending to be dinner.
This one tastes like sunshine in a bowl.
Steak, Watercress And Beetroot Salad
Watercress deserves more attention. It’s peppery, fresh and packed with nutrients, plus it pairs perfectly with lean steak.
Slice up a rested sirloin steak and serve it over watercress, roasted beetroot, red onion and lentils. Add a spoonful of horseradish yoghurt dressing for a bit of bite.
This salad feels hearty enough for people who usually claim salads “aren’t real food”.
They’re wrong.
Crunchy Thai-Inspired Salmon Salad
This is the kind of salad that actually makes you excited for lunch.
Flake cooked salmon over shredded red cabbage, carrots, sugar snap peas and edamame beans. Toss through coriander and spring onions, then drizzle with a lime, ginger and peanut dressing.
The salmon delivers protein and omega-3 fats, while the colourful veg keeps things crunchy and fresh.
If meal prep usually bores you senseless, this one might fix that.
Giant Butter Bean And Tomato Salad
Sometimes the simplest salads are the ones you keep coming back to.
Mix butter beans with juicy tomatoes, cucumber, basil, red onion and olives. Add crumbled feta and a generous glug of olive oil with lemon juice.
Beans are seriously underrated when it comes to protein and fibre. They fill you up, support digestion and make a salad feel substantial instead of flimsy.
Beans are seriously underrated when it comes to protein and fibre. They fill you up, support digestion and make a salad feel substantial instead of flimsy.
Perfect for warm evenings when cooking feels like too much effort.
National Salad Week is probably a good excuse to rethink what a salad can actually be. A great salad should leave you feeling energised, properly full and vaguely smug about your life choices.
That said, if you still eat crisps straight from the packet while assembling it, we fully support that too.
