“A celebration of spring produce that speaks of soil, fire and the gentle shift of the seasons.” – Lennox Hastie

What can be better than a creamy potato salad? A creamy caesar potato salad of course! We’ve paired two favourite classics for double the joy. This mash-up features cheesy croutons and plenty of crispy bacon to top it off. 

This summer salad is like no other.

“Serve shuba as a showstopping luncheon centrepiece, slicing into wedges and serving with slices of dark rye.”

This speedy salad is super tasty and refreshing. Enjoy on its own for a vegetarian light meal or pair with some grilled meat or fish to assemble some quick tacos. And if you don’t demolish this in one go, you’ll be happy to discover that the flavours only intensify over time for a stronger chilli kick. 

Not eating enough greens? This multi-texture salad has you covered.

"Meet the new pasta salad, with instant flavour brought to you by hot-smoked salmon, and a bright change thanks to pea pesto," says Phoebe Wood.

"I love the salty, sweet and really savoury nature of this salad," says Kirsten Jenkins. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au.

Up the ante this Christmas, with this summer salad that's dressed to impress.

This summer salad is the perfect side dish when entertaining.

Melon and mozz may not seem like a common combo, but trust us, it's a match made in heaven.

You will need a deep-frying thermometer for this recipe.

Recipe by Phil Wood.

“The BLT’s three simple ingredients are perfect bedfellows in a sandwich, so I figured they’d work equally well in a salad. Throw in prawns, add the bread element in the form of croûtons and turn it into a BLAT salad with wedges of avocado" - Matt Moran

Quick, easy and pretty as a picture.