Fresh Summer salads for hot Australian days

Three Easy, Flavour-Packed Lunch or Dinner Ideas

When the temperature climbs, the last thing you want is a heavy meal. These three vibrant salads are cooling, satisfying, and quick to prepare – perfect for lunch or an easy dinner on hot Australian days. Featuring a zesty salmon salad, a bold Thai beef salad, and a colourful vegetarian option, there’s something here for everyone.

Salmon Salad with Lemon Dill Dressing
Serves: 2–3
Best for: Light dinner or protein-packed lunch

Ingredients

2 salmon fillets
1 tbsp olive oil
Salt and pepper
4 cups mixed salad leaves
1 cucumber, sliced
1 avocado, sliced
½ red onion, thinly sliced
1 tbsp capers (optional)

Lemon Dill Dressing

2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
Salt and pepper to taste

Method

Heat a pan over medium heat, season salmon, and cook in olive oil for 3–4 minutes per side until just cooked.
Whisk dressing ingredients together.
Arrange salad leaves, cucumber, avocado, and onion on a platter.
Top with salmon and capers, drizzle with dressing, and serve.

Thai Beef Salad (Yum Nua Style)
Serves: 2–3
Best for: Fresh but filling summer dinner

Ingredients

300g beef sirloin or rump
1 tbsp vegetable oil
4 cups mixed Asian greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ cup fresh mint leaves
¼ cup fresh coriander
1 small red chilli, finely sliced (optional)

Thai Dressing

Juice of 2 limes
1 tbsp fish sauce
1 tsp brown sugar
1 tsp sesame oil

Method

Heat oil in a pan and sear beef for 2–3 minutes per side (medium-rare works best). Rest, then slice thinly.
Mix dressing ingredients until sugar dissolves.
Combine greens, tomatoes, cucumber, herbs, and chilli.
Add beef, drizzle dressing, toss gently, and serve immediately.

Roasted Vegetable & Chickpea Summer Salad (Vegetarian)
Serves: 3–4
Best for: Meal prep or sharing

Ingredients

1 can chickpeas, drained and rinsed
1 zucchini, sliced
1 red capsicum, sliced
1 red onion, wedges
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper
4 cups baby spinach or rocket
¼ cup feta or vegan alternative
2 tbsp toasted seeds (pumpkin or sunflower)

Tahini Dressing

2 tbsp tahini
Juice of 1 lemon
1 small garlic clove, crushed
Warm water to thin

Method

Roast chickpeas and vegetables with olive oil, cumin, salt, and pepper at 200°C for 25 minutes.
Whisk dressing ingredients until smooth.
Toss warm vegetables with spinach, top with feta and seeds.
Drizzle dressing and serve warm or cold.