To help you keep things simple, but still delicious over the holidays, today I’m sharing with you my three favourite side salads to serve on our Christmas table. Each of them only has three core ingredients, and the dressings all use the same pantry staple ingredients, so you won’t be buying things you’ll never use again. They can all be easily multiplied to make big batches to serve a crowd, and they are all fabulous to make if you need to take a plate to a gathering over the festive season. I hope you enjoy them as much as we do in our family.
Green Bean, Almond & Feta Salad
The mix of crunchy and creamy in this simple salad takes green beans to another level
250g green beans, topped & tailed
¼ cup (approx 40g) toasted almonds, chopped (or use flaked or slivered almonds)
50g feta
Dressing:
2 tsp Dijon mustard
1 tbsp olive oil
2 tsp apple cider vinegar or lemon juice
1 tsp honey
salt & pepper
- Lightly steam beans until just tender, then plunge into iced water to stop them cooking further.
- Add to a serving dish, sprinkle with almonds and crumble feta over.
- Drizzle over dressing and serve.
Notes:
- You could sub goats cheese or blue cheese for feta if you wish.
- This would also work with broccolini in place of green beans.
Asparagus & Tomato Salad
The colours in this simple salad make it look so festive – perfect to add to your Christmas table. And the fresh, tangy dressing makes it a great accompaniment to a range of main dishes, whether it’s a barbecue or a traditional roast.
2 bunches asparagus
2 punnets multicoloured cherry or grape tomatoes
100g feta
Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
salt & pepper
- Remove woody ends from asparagus and chop into 3cm lengths. Steam until just tender, then refresh in iced water to stop the cooking process and preserve the green colour.
- Meanwhile, halve cherry tomatoes and cut feta into small cubes.
- To make dressing, add ingredients to a small jar and shake to combine.
- Combine asparagus, tomatoes and feta in a serving dish, pour dressing over and toss gently to combine.
Notes:
- This recipe is super easy to double or triple (or more!) to feed a crowd.
- Diced avocado makes a great addition to this salad.
Honey Mustard Potato Salad
A bit of a twist on the traditional potato salad, this one doesn’t have a heavy mayonnaise-based dressing, but uses a light vinaigrette instead. Another great one for a barbecue!
4-6 potatoes (washed, skin-on), cut into chunks
2 rashers bacon, diced
3 spring onions, sliced
Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
salt & pepper
- Cook potatoes in boiling water until tender, then drain and allow to cool slightly.
- Cook bacon in a frying pan over medium heat until browned (crispy if you like).
- Combine dressing ingredients in a jar and shake to mix.
- Add potatoes, spring onions and bacon to a large bowl. Pour over dressing and toss gently to combine.
Notes:
- Red or white-skinned washed potatoes work equally well in this salad.
- Dressing this salad while the potatoes are still warm allows them to take on the flavour of the dressing much better.
I hope these simple salads make your festive celebrations a little simpler, easier and more delicious.
Enjoy!