Main Course Salads

Main course salads are a great way of eating. Packed with veggies, proteins, and flavourful ingredients, they’ll keep you satisfied for hours.

So forget relegating salad to a side dish and take a look at my round-up of favourite main course salads.

BEAN & TUNA SALAD

A simple main course salad (or antipasto) beautifully flavoured with olive oil, lemon, red wine vinegar, red onions, garlic, and parsley. Based on Italian fagioli e tonno, it’s richly flavoured yet healthy.

CAESAR SALAD & CHICKEN CAESAR SALAD

A round-up of my favourite main course salads just has to include Caesar Salad. Go for the classic creamy anchovy, Parmesan, and garlic dressing over leaves and crunchy croutons. Or take it to the next level with smoky bacon and tender chicken.

CRUNCHY SALAD WITH THAI-STYLE PEANUT DRESSING

This big, crunchy vegetable salad can provide ALL of your five a day. But I think it’s the creamy, salty, hot, sour and sweet sauce, packed with nutritious peanuts that makes it so good.

CUCUMBER & SESAME NOODLE SALAD

This quick, easy, refreshing and utterly delicious salad is especially good during hot weather. Noodles are tossed with shreds of cooling cucumber plus spring onions, whole coriander leaves and a punchy sesame dressing. It’s one of my very favourite main course salads topped with salmon, prawns, egg, peanuts, or fried tofu.

ROAST BEEF SALAD WITH HORSERADISH DRESSING

This is my take on a traditional roast beef dinner without the heaviness or heat. Roast sirloin served with little salads of roasted carrots, garlicky beans plus crispy kale AND an easy, creamy horseradish dressing.

ROASTED CARROT & CHICKPEA SALAD WITH MINT PESTO

Aromatic cumin seeds, fruity and warm Aleppo pepper plus refreshing mint, transform earthy root veg and pulses. Great with cubes of salty feta on top too.

TUNA & POTATO SALAD

There’s an Italian twist to this salad: capers, olives, garlic, lemon, and optional anchovies. With filling ingredients like tuna, potatoes, and hard-boiled eggs, you’ll find this tasty and satisfying. I love it on a bed of simple, fresh veggies like lettuce, cucumber, and tomatoes.

QUINOA SALAD WITH PEA & BROAD BEANS

With protein rich quinoa this salad also includes some of the best ingredients of summer. Peas and broad beans (cheat with frozen if necessary) plus juicy roasted tomatoes. I think you’ll love the vibrant fresh mint vinaigrette too.

BANG BANG CHICKEN NOODLE CHICKEN SALAD

Inspired by a Chinese classic, this salad is full of bold spicy, nutty, salty, sweet, and savoury flavour. There’s tender shredded chicken, a knock-out 5-minute sauce, noodles, plus lots of fresh, crunchy vegetables.

TAHINI MISO VEGETABLE SLAW WITH CRISPY CHICKPEAS

This must be one of my favourite plant-based main course salads. Crunchy shredded vegetables with a dressing based on creamy tahini and full flavoured miso. I top it with chickpeas roasted until crispy and so moreish.

SCANDI-STYLE SMOKED FISH SALAD

You can include any smoked fish you like in this colourful, Scandinavian-inspired main course salad. Here I added pan-fried, lightly smoked salmon fillets. But regular smoked salmon, trout or mackerel all work well. Potatoes, beetroot, and eggs plus a base of salad vegetables and a creamy horseradish dressing make this a hugely satisfying dish.

AÏGROISSADE

A lovely, adaptable salad based on a traditional Provençal dish. In my version, a colourful mix of lightly cooked then cooled fresh vegetables plus canned artichoke hearts and chickpeas are dressed in a garlic mayonnaise lightened with yogurt.

COBB SALAD

Not that common in Britain, I think more of us really ought to try this American classic. With chicken, bacon, avocado, eggs, tomatoes, and blue cheese, all on a bed of greens, Cobb Salad is a filling bowlful.

BEETROOT & KALE SALAD

This warm salad with roasted vegetables, grains, nuts, and a lively orange-maple dressing, is a perfect main course salad for cooler days. Although it isn’t absolutely necessary, I love it with golden fried halloumi on top.

WALDORF SALAD

An easy classic with crunchy apples and celery plus plump raisins or grapes. Protein comes in the form of walnuts. In my version the traditional mayonnaise dressing is lightened with natural yogurt.

MIXED GRAIN SALAD

Use this wholesome salad as a template to create a whole range of main course salads by changing which grains, vegetables, seasonings, and proteins to include. Here there’s feta, but you could swap in pulses such as chickpeas or lentils, cooked chicken or fish, egg, or nuts.

TUNA & EGG SALAD

This has become a regular summertime main course salad for me. Cupboard staples like tinned tuna, olives, capers, and hard-boiled egg are combined with fresh vegetables and a simple dressing. Add boiled potatoes too if you’re really hungry.

VITAMIN RICH SALAD WITH TAHINI-SOY DRESSING

Give yourself a healthy boost with this crunchy, raw salad packed with vitamin rich vegetables. The protein-rich tahini-soy dressing has a great combination of earthy, tangy and umami flavours.

SAUSAGE SALAD

A lovely salad with just-warm chunks of sausage, lightly roasted slices of apple and red onion, plus crunchy garlic and herb croutons. Bringing everything together is a sweet and tangy honey-mustard-balsamic dressing.