New Zealand Woman’s Weekly’s top 10 summer salads

The flavours of this fresh salad brighten the whole meal.

This is a fast and tasty mid-week meal idea from Nici Wickes where the ingredients – smoked salmon, caramelised lemon, crispy potatoes, gherkins and creamy yoghurt dressing – all tumble together!

What I like about this salad recipe is that it’s just as good made with canned corn and beans as it is with fresh, because it’s the charring and the tasty dressing that really brings all of the ingredients to life!

This is Nicki Wickes’ go-to summer salad of choice when asked to bring a plate – a salad of rice noodles, prawns and pawpaw

Nici Wickes’ chicken, mango and cashew salad recipe was made for entertaining. Quick, easy and packed with great summer flavours, this salad is topped with an irresistibly creamy dressing

Juicy grapes, tender lamb and crunchy walnuts are the stars of this warm lamb and burghul salad recipe. Light yet satisfying, this is the perfect spring meal

Roasted baby potatoes and kumara are tossed with peppery rocket and drizzled in a creamy lemon dressing in this potato salad recipe that’s sure to be a hit for lunch or dinner

This asparagus and blue cheese salad says ‘summer’, combining savoury veges with the sweetness of strawberries and a dusting of blue cheese. Photography by Todd Eyre

Try this semi-deconstructed salad, which is packed full of fresh ingredients.

This classic salad makes a welcome change from cooked winter veges and it’s so quick and easy. This version is a tad lighter than the original – in our family, we always mix the mayonnaise with some yoghurt and lemon, and add grapes to the recipe. My favourite accompaniment for the salad is, believe it or not, a bacon sandwich, but the choice is yours as it also goes well with chicken, pork or a nice fillet of pan-fried fish.