Four quick and easy camping salad recipes

Reflections Ambassador Bec Taylor from The Food Design Studio has again come through with the delicious goods to keep your holidays healthy - but that doesn't mean boring!

Mediterranean pearl cous cous salad

Ingredients:

• 1-2 cups pearl cous cous, cooked as per packet instructions
• 1 can chickpeas, drained and rinsed
• 250g cherry tomatoes, halved
• 1 large zucchini, sliced into thin discs & lightly pan fried in olive oil until charred (or BBQ'd)
• 1 cup pitted kalamata olives, or olives of your choice, drained
• Handful of fresh mint leaves
• Handful fresh parsley, roughly chopped
• Dressing: Olive oil and cracked black pepper

Method

Grab a medium-sized bowl and combine with ingredients and dressing. This salad is a great way to savour fresh herbs.

Potato Salad

Serves: 4 people

Ingredients

• 6 large potatoes of your choice, cubed and boiled until just soft
• 2 spring onions, finely sliced
• 4 large pickles or gherkins, roughly sliced (we love the sweet & sour variety)
• 3/4 - 1 cup mayonnaise of your choice
• Freshly cracked black pepper

Method

Once your potatoes have boiled, combine all ingredients in a large salad bowl or mixing bowl gently folding through to mix well.

Transfer the bowl to the fridge if you prefer a cooled potato salad.

Classic Cos lettuce salad recipe

Ingredients:

• 2 heads of cos lettuce, washed well, and leaves removed from the stems
• 1 large cucumber, peeled using a vegetable peeler
• 250g cherry tomatoes, halved
• 1-2 large avocados, stone & skin removed, sliced into chunks
• 3 slices of sourdough or leftover crusty bread, broken into 2-inch sized chunks and lightly pan-fried in olive oil to form crunchy croutons
• Dressing: Fresh lemon wedges, drizzle of olive oil & cracked black pepper

Method:

Grab your most festive bowl and combine with ingredients and dressing.

Green salad recipe

Serves: 4 people

Ingredients

Salad

• 2 cups mesclun salad or leaves of your choice
• 1/2 large red onion, peeled and sliced thinly into rings
• 1 large avocado, stone removed and sliced into cubes
• 200g cherry tomatoes
• 50g parmesan cheese, grated into thin shards
• Freshly cracked black pepper

Dressing

• Fresh lemon to serve
• A drizzle of good quality olive oil

Method

Arrange the salad leaves on a medium sized platter, plate or shallow bowl, top with the remaining ingredients, layering as you go.

Finish the salad off with a squeeze of lemon, freshly cracked black pepper and a good drizzle of olive oil.

Best eaten immediately.

Looking for more camp recipes?

We have a range of recipes, just perfect for making on your camping holiday. Check out our camp cooking recipe guide here