Chris Shaw’s cranberry bean, tuna and tomato salad. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. View image in fullscreen Chris Shaw’s cranberry bean, tuna and tomato salad. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more .
Many people in the US are avoiding lettuce in the wake of the cyclospora outbreak . Here are 10 crispy and crunchy salad options from Ottolenghi’s signature spices to Nik Sharma’s fruity grains, from our huge recipe collection
Prefer the Guardian on Google Jump to Cucumber crunch salad with curried cashews Broccoli, date, pecan and chili chopped salad Green goddess salad Charred sweetcorn and green bean salad Feta, nectarines, red onion and couscous salad Crab and mango rice noodle salad Wild rice and cauliflower salad Cranberry bean, tuna and tomato salad Potato, pickled onion and dill salad Dirty cauliflower with tempeh and porcini Cucumber crunch salad with curried cashews View image in fullscreen Yotam Ottolenghi’s cucumber crunch salad with curried cashew. Photograph: Louise Hagger/The Guardian A fresh, crunchy salad by Yotam Ottolenghi . Cucumber is a hard-working salad component at the best of times but, here, with the combination of curried, crunchy nuts and a sweet-sour tamarind dressing, it will work overtime on your meal-prep menu.
4 Persian cucumbers , halved, deseeded and cut into ¼in-thick slices 2 cups (14oz) ripe cherry tomatoes , halved Salt and black pepper 1 red onion , peeled and cut into thin rounds 1 large carrot , trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler) 1 red chi li , thinly sliced (remove and discard the pith and seeds if you prefer less heat) ½ cup roughly chopped flat-leaf parsley ½ tsp black cumin seeds , toasted
For the curried cashews Generous ½ cup cashew nuts 1 tsp olive oil 2½ tsp madras curry powder
For the tamarind dressing 2 .5oz tamarind puree 1½ tbsp maple syrup 2½ tbsp fresh lime juice (from about 2 limes) For the mint dressing 1 cup lightly packed mint leaves 2 garlic cloves , peeled and crushed 2 tbsp fresh lemon juice 5 tbsp olive oil
In a large bowl, mix the cucumbers and tomatoes with a half teaspoon of salt and leave to sit for 30 minutes.
In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small sheet pan and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.
Put all the mint dressing ingredients in a small food processor, add a half teaspoon of salt, and blitz to an almost-smooth green dressing.
Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, layer up the cucumber, tomato, onion rounds, carrot ribbons, chili, parsley and both dressings (or divide between airtight containers). Top with a scattering of the cashews and black cumin seeds, and serve or chill in the fridge until you’re ready to serve.
View image in fullscreen Rukmini Iyer’s broccoli, date, pecan and chili chopped salad. Photograph: Matthew Hague/The Guardian This addictive, substantial salad by Rukmini Iyer is inspired by a broccoli dish served at UK restaurant chain and will have even the most hardened salad skeptic…