6 Superb SORTED Salads for Spring and Summer Suppers

SORTED Food is about to get your spring and summer salads in order. Capitalizing on seasonal produce like strawberries, asparagus, mango, and peaches, the following six salads are delightful dinners or splendid sides. All come together quickly, and with meat and meat-free options, everyone can find something worth trying.

1. Grilled Peach Salad

Warm, sweet peaches are the star of this salad show, which is ready in under five minutes. It makes two servings and calls for “granary bread.” This is an English brown bread, made from white and whole wheat flours. The specific types of flours aren’t available in the U.S., so serve with your favorite dinner bread or roll if you’d like.



  • 2 fresh ripe peaches
  • small handful of rocket (arugula)
  • small handful of red chard
  • wedge of blue cheese
  • handful of walnuts
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • pinch of dried thyme
  • granary bread to serve

Directions: Heat a cast iron griddle pan or grill as hot as it will go. Pit and quarter the peaches. Season the peaches with salt and pepper and lay them onto the griddle pan. Turn them over after a couple of minutes to start to caramelize the other side.

Measure the honey, vinegar, oil, and thyme into a small bowl and whisk together with a little salt and pepper. Wash, drain, and mix the salad leaves together and drop them onto a serving plate from a little height so they find their own space.

Arrange the grilled peaches onto the leaves, crumble over the blue cheese and scatter the walnuts. Drizzle the dressing over the salad and serve immediately.

2. Miso Steak Salad

A salad for steak lovers, SORTED brought bold flavors to this salad for two. As they explain in the video, if you aren’t big on steak, but are intrigued by a Miso salad, you can substitute other types of meat — like chicken or fish.



  • 1 teaspoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon Miso paste
  • 2 teaspoons caster sugar
  • 1 teaspoon sesame oil
  • 1 clove of garlic, crushed
  • lean beef steak (300g)
  • 1 small red onion
  • a few radishes
  • handful cherry tomatoes
  • handful of button mushrooms
  • selection of salad leaves
  • a sprinkle of sesame seeds

Directions: Mix the vinegar, soy sauce, vegetable oil, miso paste, caster sugar, sesame oil, and garlic in a bowl with a whisk. Marinade the steak in some of this sauce; holding the rest back for later as a dressing. Leave to marinade for 1 hour (optional).

Heat a non-stick frying pan or griddle to a very high heat. Sear the steak in the pan and cook based on preference (2 minutes on each side for rare). Remove from the pan and leave to rest for 1 minute.

Peel and slice the red onion. Brush any dirt from the mushrooms and thinly slice. Slice the radishes and halve the cherry tomatoes. Toss the salad leaves and all prepared vegetables together with a little of the dressing and arrange on a serving plate. Slice the steak and lay some on the salad with a finishing sprinkle of sesame seeds.

3. Mango Strawberry and Chicken Salad

Calling it a dessert and main course all at once, this SORTED salad will satisfy your sweet tooth at dinner. It serves two, and the extra homemade dressing can be stored in the fridge. The “2 shots” are essentially 2 UK tablespoons, or 2.4 U.S. tablespoons.


  • 2 small chicken breasts
  • 1 ripe mango
  • handful of ripe strawberries
  • log of goats cheese (100g)
  • scattering of pecan nuts, toasted
  • handful of washed rocket leaves
  • handful of washed red chard leaves
  • 2 shots of balsamic vinegar
  • 2 shots of olive oil
  • chunk of crusty bread

Directions: Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius). Cut away any sinew, skin, or fat from the chicken breast and season all over. Bake the chicken on a tray in the oven, with a splash of water in the bottom to prevent it drying out, for 15 minutes until cooked through.

Peel the mango and cut the flesh away from the stone. Slice half of the fruit into thin presentable slices for later, then roughly hack up the other half and blend it to a purée. Add the balsamic vinegar and oil to the mango purée and season well to make the dressing.

Wash, hull, and slice the strawberries. Place the salad leaves, mango, and strawberries into a mixing bowl and drizzle over some of the dressing before gently tossing all together to make sure all leaves are lightly coated.

Pile the salad into a bowl, scatter over the nuts, crumble the cheese, and tear over strips of chicken. Serve immediately with a few slices of crusty bread.

4. Cobb Salad

SORTED took a trip to California, and after having a Cobb salad, decided to make their own interpretation that serves six. Although romaine and oakleaf lettuces are used, substitute any greens you prefer. Remember that 1 UK teaspoon or tablespoon is close to 1 U.S. sized measurement, but 3 tablespoons of extra virgin olive oil in the UK will be closer to 3.6 tablespoons in the U.S.


  • 3 chicken breasts
  • 6 rashers of streaky bacon
  • 3 eggs
  • 2 avocados
  • 1 head of romaine lettuce
  • 1 head of oakleaf lettuce
  • 2 beef tomatoes
  • a wedge of blue cheese


  • 1 clove of garlic
  • 1 tablespoon of dijon mustard
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of red wine vinegar

Directions: Preheat the oven to 356 degrees Fahrenheit (180 degrees Celsius). Season the chicken with oil, salt and pepper. Chuck it on a baking tray and cook for 20 to 25 minutes, until the juices run clear. Allow to cool before dicing into cubes. Lay out the bacon on a lined baking tray and stick it in the same oven for 12 to 15 minutes, until crispy. Allow to cool before cutting up.

Boil a pan of water and carefully add the eggs. Boil for 8 minutes before running under cold water for 5 minutes, then peeling. Halve, peel, and stone the avocado. Dice it into small cubes. Deseed and dice the tomato; crumble the blue cheese. Peel and finely chop the garlic and chuck it into a small bowl.

Throw in the mustard, olive oil and red wine vinegar with a little salt and pepper. whisk until fully combined. Quarter the romaine and oakleaf lettuce lengthways, chop, then wash and drain. Toss the lettuces with the dressing. Chuck all the lettuce into a bowl. Top with a segment of each of the chicken, bacon, eggs, avocados, tomatoes, and blue cheese. Serve with extra dressing and let people help themselves!

5. Lamb Greek Salad

Full of Greek flavors and robust enough to be a Sunday dinner is this salad with lamb. It yields two servings and proves that salads aren’t only made from mixed greens; ¾ cup of crumbled feta is approximately 112 grams.


  •  rump of lamb
  • tin of butter beans (400g)
  • shot of olive oil
  • clove of garlic
  • handful of black olives, pitted
  • 2 fresh tomatoes
  • piece of feta cheese (100g)
  • 1 lemon
  • 1 red onion
  • few sprigs of fresh mint

Directions: Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Season the lamb rump with salt and pepper, before flash frying it in a really hot pan to seal. Transfer the pan to the oven to cook through for 8 to 9 minutes. We like it cooked to medium.

Drain the beans from the tin and gently warm up in a frying with the shot of oil, a squeeze of lemon juice, and the crushed clove of garlic. Peel and finely slice the red onion, halve the black olives, and crumble the feta into a mixing bowl. Quarter the tomatoes, discard the pulp, and hack up the flesh that’s left.

Rip up the mint leaves, adding to the mixing bowl with the tomato. Remove the cooked lamb from the oven and leave to rest for 2 minutes. Stir the warm beans into the mixing bowl and dump a hefty portion onto a plate. Slice the lamb and drape it over the warm leafless Greek salad and enjoy.

6. Asparagus and Beetroot Salad

Salads don’t always have to be full meals, and this asparagus and beetroot salad offers a easy way to make an impressive starter or side-salad for two.


  • 2 shots of olive oil
  • bunch of asparagus spears
  • small pack of cooked salad beetroot
  • dash of white wine vinegar
  • dollop of horseradish sauce
  • fistful of fresh parsley
  • scattering of parmesan shavings
  • couple of spring onions

Directions: Preheat an oven to 392 degrees Fahrenheit (200 degrees Celsius). Trim the stalky base from asparagus spears and wash. Place on baking tray, toss in a shot of oil and season with salt and pepper. Roast for about 4 to 5 minutes until slightly soft to touch.

Chop beetroot into bite-sized pieces and add to the almost cooked asparagus to heat through. Whisk remaining oil, horseradish sauce, and vinegar together to create dressing. Season. Arrange asparagus and beetroot on a plate so they overlap. Sprinkle over Parmesan shavings, garnish with parsley leaves and finely sliced spring onions, then drizzle with dressing. Enjoy as a perfectly delicate start to any meal.

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