5-ingredient salads (plus 5-ingredient dressings) to make this week

Chopped green salad

Mix 100 g fennel, 1 chopped cucumber, 1 peeled and diced avocado, 180 g peeled and cubed lettuce and 3 finely chopped spring onions.

Serve with a homemade ranch dressing

Get the chopped green salad recipe here.

Calamari-and-asparagus salad

Heat an oiled pan or wok over a very high heat.

Add 200 g calamari rings and tentacles and sauté for 4 minutes, or until slightly golden and cooked through.
Arrange 10g mint, 100g blanched asparagus, 80g rocket and 1⁄2 sliced cucumber on a platter.

Drizzle with this easy Italian dressing

Get the calamari-and-asparagus salad recipe here.

Smashed roast potato salad

Drizzle 700g baby potatoes with olive oil and scatter with 3 cloves of chopped garlic and rosemary. Roast for 40 minutes in an oven set to 200°C. Roughly crush each potato using the back of a spoon, and roast for a further 10 minutes.

Place the potatoes on a platter, and top with 60g baby herb leaves.

Serve with this homemade horseradish yoghurt dressing
Get the smashed roast potato salad recipe here

Marinated marrow salad

Place 700g thinly sliced marrows in a large bowl, and add 2 finely chopped red chillies, the juice of 2 lemons, 3 T extra virgin olive oil and 1 T honey mustard. Mix, cover and chill for 30 minutes.

Place on a platter and pour over this roast tomato dressing
Get the marinated marrow salad recipe here

Chorizo bread salad

Heat a pan over a low heat, and cook 225g torn chorizo for 2 minutes (or until slightly crispy). Remove from the pan, and add 1/2 torn French loaf. Cook the bread until golden. Toss the chorizo and bread with 3T extra virgin olive oil, 150g halved mini Rosa tomatoes, 100g crumbled fresh ricotta, a handful of chopped parsley and freshly ground pepper, to taste.

Serve with this shallot dressing.
Get the chorizo bread salad recipe here.