Mamta's Kitchen

Mixed Salads Collection of Recipes

A Collection of Mixed Salad Ideas

Mamta Gupta

For me, a mixed salad has a mix of any salad vegetable or fruit, in any combination, depending upon what you have in the fridge, your fruit/vegetable basket or your garden. It is an easy salad to make, simple but delicious, suitable for buffet meals. See pictures for ideas. Some of the thing I would normally use are listed below. Edited November 2010


  • Use any of the following in any combination you like:

  • Apples: Any variety of dessert apple, diced. Do not peel, their skin gives nice colour to the salad. Sprinkle lemon juice as soon as you have diced it, to stop discolouration.

  • Avocado, peeled and sliced or diced

  • Beet leaves, tender ones

  • Cabbage, finely shredded

  • Cauliflower florets

  • Carrots, peeled grated/cut into small batons or chunks or discs or grated

  • Cheese: A little of crumbled cheese of choice like Stilton or goat cheese or any other (optional).

  • Chillies: 1-2 green chillies finely chopped (optional)

  • Courgettes (Zucchini) , dices

  • Cucumber, chopped into cubes or sliced or thinly shredded

  • Flowers of Nasturtium, pumpkin, courgettes, chives

  • Herbs: Fresh herbs of choice, chopped finely. These can be added to the dressing

  • Lettuce: Fresh lettuce leaves of your choice. A few rocket salad leaves give it an extra bite. Home grown mixed, multicoloured leaves are also nice

  • Olives: A few pickled olives (optional)

  • Onions: Red onion or a couple of spring onions, thinly sliced/shredded or chopped or cut into rings

  • Oranges: A few orange or grapefruit segments, de-seeded and peeled

  • Pea-shoots

  • Peppers (Bell/Capsicum/Green Pepper), diced

  • Plum or apricot, de-stoned and diced

  • Radishes; Small radishes, freshly dug from the garden can be added whole, including leaves.

  • Spinach leaves, small, tender ones.

  • Tomatoes: Firm ripe tomato, de-seeded and finely chopped or sliced or use a handful of cherry tomatoes

  • Sprouted beans of any type

  • Salad Dressings* of choice. I often uses a mix of good quality balsamic vinegar, extra virgin olive oil, roasted and crushed cumin seeds, freshly ground black pepper and a chopped herb of choice.


  1. Make sure all ingredients are washed and dry. To dry lettuce, place in the centre of a kitchen towel, wrap the towel over them and spin. Water will come out into the towel by centrifugal force.

  2. Place all dressing ingredients in a small jar (I save old jam/mustard type of jars), close the lid and shake vigorously. Keep aside.

  3. Place lettuce and all other salad ingredients in a bowl. Mix gently with salad forks/spoons.

  4. You can either pour the dressing over the salad just before serving and mix gently or you can serve the dressing separately, so people can add as much or as little dressing as they like.

  5. Serve fresh.


  • I often add chopped up fruits of the season to salads, like apples, pineapple, pear, orange or any other crisp fruits from the fruit bowl. Fresh strawberries or other berries can also be added.

  • Also see Salad Selection.

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