Seriously good salads to try this Summer

Summer is, and always has been, my favourite season! I've been called a beach fiend by friends, and as a kid, I always wanted to have a pool party for my birthday, but I'm a June baby so it was never to be!

There's so much that I love about Summer – swimming in the ocean, the warmer, longer days, the availability of my favourite fruit (and living in sub-tropical Queensland it's top notch and grown locally, if not in our backyard), living in swimmers, summery dresses and thongs, and... bbqs!

Now that the busyness of Christmas is over, it's time to kick back and enjoy a few cold ones around the grill. A bbq shared with friends should be effortless and stress-free so it works well to ask your friends to bring meat for the bbq and a salad and drink to share. Generally, I expect to see at least a green salad, potato salad and a crunchy noodle salad (am-i-right?!). Don't get me wrong, I love those salads, and appreciate the time and effort that everyone puts into contributing something. But, if you get asked to bring a salad this summer season, why not try breaking away from what you're comfortable with and having a go at something different... all the while, making the most of the beautiful produce this season has to offer!

Here are four of my favourite, perfect for this summer season!


1 cup brown rice

1 mango

1 avocado

½ green capsicum

½ red capsicum

½ yellow capsicum

½ red onion

1 lime

2 tbsp extra virgin olive oil

2 cobs of corn

½ bunch coriander

1 sprig of mint

20g feta


Cook brown rice according to packet instructions. Once cooked set aside to cool (it's best if the rice isn't too hot when adding it to the rest of the salad).


Meanwhile, peel and deseed the mango and avocado and roughly chop. Deseed and roughly chop the capsicums and add to a mixing bowl along with the mango, avocado and sliced red onion. Zest and juice the limes and add to the bowl with the olive oil. Gently mix to combine and season to taste. Set aside.


Remove the husks from the corn cobs and grill until nicely charred. Once cooled, slice the kernels off and add to the rest of the salad along with the rice.


Remove the leaves from the coriander and mint and add to the salad. (You can chop these if you like but I prefer to leave them whole). Season to taste and place in a serving bowl or plat