Embracing the wonderful fruity and fresh tastes and colours of Spring, these salads pair together sweet and refreshing flavours. Perfect as a side dish or delicious as a light midweek lunch.

All salads serve 4-6 people




Asian Sesame & Peanut Noodle Salad


300 grams egg noodles, cook to packet instructions, cool down & set aside
¼ a small red cabbage, shredded finely
2 spring onions, sliced finely
1 red chilli, finely chopped
½ red pepper, sliced thinly
½ yellow pepper, sliced thinly
Small bunch coriander, chopped
Small bunch mint, chopped
10 grams sesame seeds, toasted
100 grams, salted peanuts, roasted
50 ml soy sauce
10 ml sesame oil
10 ml Sriracha sauce, more if you like it really spicy
1 lime, juiced
Sea salt & black pepper


  1. Add all ingredients into a large bowl & toss lightly.
  2. Check the seasoning & adjust to your preference.
  3. This salad would be delicious served with grilled chicken or beef as a main course.


Heirloom Tomato & Buffalo Mozzarella Salad



1.5 kg mixed heirloom tomatoes, different colours & sizes

2 balls Toonsbridge Buffalo Mozzarella, torn into large pieces

½ bunch fresh basil, leaves picked

½ bunch fresh mint, leaves picked

30 ml extra virgin olive oil

15 ml balsamic vinegar

Sea salt & freshly cracked black pepper


  1. Wash the tomatoes & cut them in all different shapes & sizes.
  2. In a large bowl add all the ingredients & toss gently to coat evenly. Season with salt & pepper.
  3. Arrange in a large serving bowl garnished with torn pieces of mozzarella & drizzle with extra virgin olive oil.
  4. Serve with plenty of crusty bread!

Spring Greens with Tarragon Chilli Dressing



150 g petit pois, slightly blanched & refreshed in cold water

250 g green beans, slightly blanched & refreshed in cold water

250 g snap peas, slightly blanched & refreshed in cold water

150 g Kale, washed & torn into pieces

10 breakfast radishes, sliced thinly


For the tarragon chilli dressing:

35 ml good quality olive oil

1 garlic clove, chopped finely

½ red chilli, deseeded & sliced thinly

2 tablespoons tarragon, chopped

½ lemon zested & juiced


  1. Pour warm olive oil in a small sauté pan on a low heat, add the garlic & chilli. Take off the heat & stir well to combine.
  2. In a large bowl, add all the greens & mix well.
  3. Pour over the warm garlic & chilli oil, add the tarragon, lemon zest & juice. Toss everything together until all well-coated.
  4. Season with sea salt and freshly cracked black pepper.

Crunchy Rainbow Slaw


100 g red cabbage, sliced thinly

100 g white cabbage, sliced thinly

2 carrots, sliced thinly

1 red onion, sliced thinly

8 breakfast radishes, sliced thinly

1 small bunch of coriander, chopped

½ bunch of mint, chopped

½ red chilli, deseeded & sliced thinly

2 tablespoons sesame seeds


For the maple sesame dressing: 

40 ml red wine vinegar

40 ml sesame oil

40 ml maple syrup



  1. Mix all ingredients for the dressing & shake well. Set aside.
  2. Mix all the slaw vegetables together in a large bowl. Add dressing a little bit at a time to coat everything evenly.
  3. Season with sea salt & freshly cracked black pepper.

About AVOCA:

AVOCA comprises 13 stores and is famed for their award-winning cafes, luxury homewares, fashion, accessories and gifting ranges.  Established in 1723 as a handweaving company, AVOCA continues today to produce quality wool products from the original site at AVOCA, Co. Wicklow.  AVOCA stocks a wide range of Irish and international fashion brands.