Spring is just around the corner (honestly!) so we’ll be creating a quick salad or two with the finest seasonal ingredients. And somehow a fresh salad feels like just the right thing to be eating with a beer from Brighton. We could almost imagine drinking these beers on the beach. If you just close your eyes… No? Alright then… Recipes ahead!
FENNEL LEMON HONEY CHICKEN SALAD
Crunchy, fresh, zesty and packed with flavour, this recipe was created by chef Nina Parker, and it’s one of our go-to dishes for a quick, super satisfying supper. Walnuts and avocado make this pretty filling on its own, or serve with sweet potato fries or a flatbread or two if you’re feeling hungry. And definitely make extra – this tastes even better on day two when the flavours have really marinated. RECIPE VIA NINA PARKER.
SUPER SPRING SALAD
A vegan salad that’s absolutely DELISH? This one. And even better, this is ALL of your five a day, on a plate. Works well solo, or as a side dish with grilled salmon or trout. Also great with a little parmesan or feta sprinkled on top. RECIPE VIA BBC GOOD FOOD.
BEETROOT DILL PASTA SALAD
A pasta salad that’s packed full of veggies and takes next-to-no time to prepare? Yes please. Great as a picnic lunch at the weekend, and actually really quite healthy too. RECIPE VIA TESCO.