Delightful Christmas Salad Ideas | Mount Zero Olives

December 17, 2021

Fresh salad recipe ideas for festive feasting

Beautiful summer salads are a staple for warm Australian Christmas days. 

They are a much-needed fresh, light, tasty and textural accompaniment beside traditional turkey, ham and seafood Christmas celebration staples.

Rather than making the same old garden and pasta salads on repeat, why not bring some exciting flair and flavour to your Christmas dinner table.

With colourful and unique fruity, nutty, grain and citrusy combinations, these ten Christmas salad ideas will be a sure-fire way to impress your family and friends this festive season.

Cauliflower quinoa salad with figs

Chef Nicky Reimer dishes up the details on her cauliflower quinoa salad

Chef Nicky Reimer from Union Dining shares the five easy steps to prepare this cauli and quinoa treat. A salad with roasted cauliflower, two types of quinoa, lemon juice, white wine vinegar, garlic cumin seeds, extra virgin olive oil (EVOO), chickpeas, spring onion, mint, parsley and sumac, this salad is flavour-packed. Forget the figgy pudding, for an attractive Christmassy touch top this salad with gorgeous figs cut into quarters. 

View the full recipe

Haricot beans, slow roasted tomatoes and buffalo mozzarella salad

Cook and author of Ostro Julia Busuttil Nishimura shares her tips to prepare her haricot beans, slow roasted tomatoes and buffalo mozzarella salad.

Cook Julia Busuttil Nishimura has reimagined the classic tomato, basil and mozzarella salad, in a great festive red and green combo. A wonderfully light and sustaining salad including haricot beans, buffalo mozzarella, raw almonds, tomatoes (slow roasted to bring out their natural sweetness). To finish off add whatever soft herbs you have on hand (think: mint, thyme, sage or bay leaves).

View the full recipe

Baby beet and citrus salad with shaw river buffalo mozzarella

Chef Mary Clarke’s simple, fresh and zesty baby beet salad.

Chef Mary Clarke has created the ultimate crisp citrus lover’s Chrissy salad. The eye-catching recipe features a tempting combination of mandarin, grapefruit, orange, mandarin olive oil, rainbow beets, radicchio, frisee lettuce, shallots and buffalo mozzarella. 

View the full recipe

Roast pumpkin, olives, radicchio, quinoa and green lentils

Chef Nicky Reimer runs through her vibrant roast pumpkin, olive, radicchio, quinoa and lentil salad recipe.

An ideal dish for summer entertaining, chef Nicky Reimer describes this crisp salad as ‘a big generous salad perfect for friend or family gatherings’. A mouthwatering mix of caramelised roast pumpkin, green lentils, red quinoa and radicchio pieces. Complete the salad with red wine vinegar dressing, chopped parsley, deseeded mixed olives and crumbled ricotta pieces.

View the full recipe

Freekeh salad with smoky eggplant yoghurt

Find out how to make Julia Busuttil Nishimura’s freekeh salad with smoky eggplant yoghurt.

Julia Busuttil Nishimura shares her method to make a delightfully silky and smoky salad base of eggplant yoghurt. Then top the yoghurt with freekeh, golden raisins, coriander, parsley, mint, pistachios, sumac, cumin seeds, sesame seeds and shallot. Julia says, ‘if pomegranates are in season, scatter over the jewel-like seeds, otherwise, barberries are a great choice, adding a little extra sweet and sour note to the salad’. 

View the full recipe

Mount Zero Kabuli chickpea and hardy mammoth green olive salad

Mount Zero’s recipe for chickpea and hardy mammoth green olive salad.

We like this salad for Christmas time because it is a fantastic batch salad you can prepare the day before and have in your fridge ready to go. All you need is chickpeas, cherry tomatoes, coriander, zucchini, paprika, coriander powder, cumin, oregano, mammoth olives, and red wine vinegar and olive oil for the dressing.     

View the full recipe

Quinoa, grape, radicchio, almond and pecorino salad

Everything you need to know to make chef Nicky Riemer’s quinoa, grape, radicchio, almond and pecorino salad.

Chef Nicky Riemer shares her secrets to cooking tasty quinoa, grape, radicchio, almond and pecorino salad. Nicky says ‘a great salad that reminds me of Sicily, and it goes with everything...Pecorino is a beautifully salty hard cheese made with sheep milk and can be bought from most good delis at any market. You can also use parmesan or even substitute with a hard goat cheese’. 

View the full recipe

Roast pumpkin and freekeh salad with Pedro Ximenez soaked currants

Head Chef Michael Smith’s boozy roast pumpkin and freekeh salad with Pedro Ximenez soaked currants.

Michael Smith’s roast pumpkin and freekeh salad will get your Christmas party started with the inclusion of boozy Pedro Ximenez (a sherry) soaked currants. The salad combines roast pumpkin, freekeh, currants and a red wine vinaigrette. Use soft herbs (like dill, mint or parsley), thick greek yoghurt and a dusting of sumac to garnish.  

View the full recipe

Panzanella salad

Mount Zero’s moreish panzanella salad.

An ideal light meal or side dish for a hot summer evening, this simple and satisfying recipe mixes tomatoes, ciabatta bread, Picual EVOO, fresh basil and yummy mustard and red wine vinegar dressing. Enjoy this refreshing salad straight away, but we highly recommend letting everything sit for 20 minutes so that all of the delicious juices and flavours can really get to know each other.

View the full recipe

Mixed grain, pickled fennel, pomegranate, sumac and labne salad

Chef Paul Baker’s mixed grain, pickled fennel, pomegranate, sumac and labne salad tips and tricks.

A pretty, inventive and ‘bloody delicious’ grain salad by chef Paul Baker. All you need is farro, freekeh, pearled barley, fresh parsley, pomegranate seeds, barberries, sumac, labne and pickled fennel. And presto, Christmas lunch is served!

View the full recipe

Want more recipe ideas for summer entertaining? Browse the latest Mount Zero recipes for loads of scrumptious tapas, entree, main and dessert inspiration to try at home.