She has also had 16 wellness books published by major publishers including the bestselling Easy GI Diet, The Macro Method, Quit Alcohol (For a Month) and Eat 5. Her books have sold over one million copies.
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Adding fruit to your salads is a fantastic way to make them more interesting, but working out which fruits taste good can be tricky if you’re used to a more traditional mix of lettuce, tomato and cucumber.
The good news is that most fruits work with something, but we’ve come up with 19 ideas to get you started.
A note on portions: I don’t write these as step-by-step recipes, as everyone’s appetite is different. However, when mixing the blends below, aim to serve at least two, ideally three, handfuls of traditional salad vegetables, such as leaves, tomatoes, cucumbers, celery, and grated carrots.
Then add up to 100g of fresh fruit or 30g of dried fruit.
If you’re adding proteins to make a more substantial meal, stick to around 125g of lean proteins lkek chicken, fish or seafood, 200g (cooked weight) of grains, pasta, beans, lentils or pulses (100g if you’re also adding other proteins), 100g of red meat or 30g of cheeses (chopping or crumbling them will help the portion go further).
Related Read: How to Eat Cheese When Watching Your Calories
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1. Prawn, Mango, and Avocado
Juicy prawns, sweet mango, and creamy avocado come together perfectly, especially served on a bed of tasty rocket and sweet cherry tomatoes.
A drizzle of lime juice ties it all together – or, try Marie Rose sauce for a retro feel.
2. Strawberry, Spinach, and Feta
Fresh strawberries and the salty creaminess of feta cheese are the taste combo you didn’t know you needed!
Spinach leaves provide a nutritious and slightly earthy base that cuts through the sweetness – plus, your ability to absorb the iron they contain is optimised by the vitamin C in the strawberries – win-win!.
If you want to add some extra plant points, top the whole thing with pickled or grilled red onion.
Related Read: Find our recipe for grilled red onions here
3. Pear, Blue Cheese and Walnut
It’s a classic for a reason. The juicy sweetness of the pear complements the tangy richness of the blue cheese, while the walnuts add a crunchy, nutty element.
Top tip – this combination can sometimes feel a bit rich as both the nuts and cheese are higher in fat. If so, try serving it all on a bed of radicchio. The bitter taste of the leaves adds a refreshing note. If you find radicchio too bitter, rocket (arugula) works too. Or, stir in some chopped celery.
4. Peach, Beetroot and Pomegranate
Slice peaches, or for an extra touch, grill or roast them first. Serve with slices of beetroot and pomegranate jewels.
And what’s the green touch in the picture above? It’s green tomatoes – find out more about these in our guide to vegetables you might not have tried before (although, technically, tomato is also a fruit – but we’ll gloss over that!)
This works as a great side dish for meat and fish, or chop the peach and beetroot into cubes and mix it with chickpeas or lentils for a hearty vegetarian option.
5. Apple, Cheddar, and Almond
Apple is one of the most versatile fruits to add to a salad; it pairs well with almost everything, but combining it with a strong, mature-tasting cheese is possibly the best partnership of all.
Toasted almonds add an extra layer of nutty goodness. If you’re not too concerned about calories, you can also try a light satay dressing.
Or, keep things light, and serve this on a bed of grated red cabbage seasoned with lemon juice and black pepper. If you really want to go to town, you can add a few sultanas as well!
6. Fig and Prosciutto
Sweet figs work well in salads due to their meaty texture, and here they pair brilliantly with the salty, savoury flavour of thinly sliced prosciutto.
Add your favourite leaves, a couple of sundried tomatoes and even some chopped asparagus.
If figs are a bit hard to get where you are, you can also use melon; cantaloupe and honeydew also work well with prosciutto.
7. Pineapple, Chicken, and Radish
Chunks of sweet pineapple balance the savory, tender chicken. Radish adds a peppery kick. Serve on a bed of shredded cos or salad lettuce and cucumber.
As for the seeds? Chia pumps up the protein, sesame ties the sweet and savoury together – or try fennel seeds to add a licorice kick you’ll love.
8. Watermelon, Cucumber, and Feta
Looking for something to boost your summer hydration, this double whammy of juicy watermelon and refreshing cucumber is the perfect lunch choice. Adding crumbled feta adds a savory hit.
Mint leaves elevate things even further – unless you’re me! I hate mint.
Serve this with a rich oily fish like sardines or sliced roast lamb for a summery Med-style lunch.
9. Orange, Fennel, and Rocket
We just mentioned the seeds, now it’s time to meet the vegetable.
Fennel might not be on your standard weekly shopping list right now, but once you try its sweet licorice taste in salad, it might become a regular fixture, particularly combined with juicy slices of orange. Thinly slice the fennel to get the best results.
If you want to add a protein, shredded chicken, pork shoulder or crab meat blends perfectly with this.
10. Peach, Feta, and Almond Salad
You’ve probably worked out by now that fruit and cheese are the perfect salad combination – and the ways you can mix them are endless! Here, juicy peaches pair wonderfully with crumbled feta – or the creamy, delicate flavour of burrata cheese. Top with some toasted almonds to add a little crunch.
Serve on a thicker leaf like watercress, spinach or kale, and/or add some cress for a light mustardy kick. On which note – topping this with a honey mustard dressing is not a bad idea!
11. Steak & Pear
Don’t knock it until you’ve tried it! Pan-fried slices of steak mixed with slices of pear on a bed of rocket. Add some avocado or sundried tomatoes for an extra burst of flavour.
12. Cranberry, Pepper and Quinoa
Looking for something a bit more substantial? Base your salad around a grain like quinoa or pearl barley. Then, stir in chopped red and yellow peppers, along with some chopped parsley. Add a handful of dried cranberries and serve with a dash of hummus or smashed avocado.
Related Read: Love avocado? Check out our Smashed Avo on Toast ideas next.
13. Kale, Apricot and Goat’s Cheese
Use either chopped dried apricot or sliced fresh fruit to add some sweetness that balances the earthy flavor of kale. Goat’s cheese adds creaminess, but why not top it all off with a crunchy sprinkle of sunflower or pumpkin seeds?
14. Bacon, Apple and Spinach
Grill the bacon until it’s crisp, then chop it into small slices. Sprinkle these over a salad of kale, watercress or spinach and top with sliced apples.
To bulk things out the low-calorie way, you can add extra celery and sliced tomatoes. Alternatively, for a more decadent lunch, consider adding feta and walnuts. Or, use a blue cheese dressing.
15. Lentil, Mango and Red Pepper
Lentils are a fantastic base for a hearty salad, and this mix is full of sweet tastes, vibrant colour and crunch. Mix cooked, cooled, green or brown lentils with chopped red pepper and cubes of juicy mango. A dash of Ranch or Caesar dressing adds an indulgent finishing touch.
Related Read: If you want to try more lentil-based salads, we’ve got 20 suggestions here.
16. Papaya, Shrimp, and Lime
Sweet, ripe papaya pairs beautifully with the savory flavor of grilled shrimp. A squeeze of lime juice and a sprinkle of chilli flakes enhance the tropical, zesty vibe.
Serve it on top of spinach or a buttery lettuce, like Cos. Alternatively, add a bitter edge and a splash of colour with some vibrant radicchio leaves.
17. Chicken and Strawberry
Sweet strawberries and satisfying protein-packed chicken work really well together, but do you know what sends things over the edge – adding a mustard-based dressing.
Serve on a dark green leaf like rocket, spinach or chopped kale for an extra iron boost.
18. Broccoli, Orange and Cashew
Chop broccoli into small florets, mix with chopped orange and crunchy cashew nuts to give an extra twist. This works well with a creamy dressing like ranch or go for something with a kick like Chipotle.
Add grilled salmon, prawns, or tofu to increase the protein.
Related Read: How to Make a Less Boring Salad
19. Halloumi, Pomegranate, Orange and Rocket
Pan-fry slices of halloumi cheese and serve them on top of a bed of rocket, topped with orange slices. A sprinkle of pomegranate seeds adds some extra crunch – either buy ready popped Rubies, or if you have a whole pomegranate, you could also check out our recipe for Nature’s Cereal to use up the rest – and create a healthy, refreshing start to your day.
So, there’s an end to the salad is boring myth! Start adding fruit