As we head into the final months of 2025, summer is fast approaching and so is the start of a busy holiday season. Longer days and warmer nights call for lighter, fresher meals that are made with local WA produce. This month, we’re sharing our favourite summer salad recipes that pack big flavour without overheating your kitchen. Keep scrolling for our favourite recipes…
Seasonal WA Produce and Storage
Summer produce is starting to shine again and there’s no shortage of colour to add to your plate. Juicy mangoes, crisp cucumbers, ripe tomatoes, watermelon and stone fruits are some of our favourites that are coming back into season. Quality produce with the best flavour can be found at your local farmers’ markets, often held on a Saturday or Sunday morning. Supporting local is always best and there’s plenty of spots all around Perth, including Subiaco, Kalamunda and Fremantle!
Now that you’ve got your produce, it’s important to store everything in a clean, organised fridge. It’s especially important during the warmer months and holidays when our kitchens start overflowing. Clean out your crisper drawers, give the shelves a good wipe and invest in clear storage tubs. You’ll feel more organised and have extra room for fresh fruit, herbs and salad staples. A tidy fridge also makes your ingredients easier to see, so you’re more likely to use everything up without anything going to waste.
Before summer arrives and the festive rush starts, it’s also a good time to give your whole kitchen a quick reset. Declutter and clean out the back corners you don’t see often, so by the time you’re prepping for Christmas, you’ll have plenty of space for that leg of ham, trays of seafood and a few bottles of chilled bubbles.
Keeping Cool in the Kitchen
When the temperature climbs, the last thing you want is to turn up the oven and heat up the whole kitchen. Summer is the perfect time to take advantage of no or low-cook meals that keep things simple.
Large salads packed with veggies, wraps with pre-made roast chicken or a quick pesto pasta salad can all make easy mid-week options. And of course, it wouldn’t be an Aussie summer without a weekend BBQ. Dust off the grill and cook your favourites like snags, skewers, grilled pork chops and sticky BBQ chicken.
If you’re lucky enough to have an outdoor kitchen, now is the time to get it ready and make it the heart of your home for summer. Cooking outdoors not only keeps your main kitchen cool but makes entertaining that extra bit special. For those preparing meals indoors, remember to switch on the rangehood or exhaust fan to keep the air fresh and the heat at bay.
Summer Salads We’re Loving
Prawn, Mango & Avocado Salad with Sweet Chilli Lime Dressing
Serves: 4
Ingredients:
- 16 large cooked prawns, peeled
- 1 tbsp olive oil
- 2 cups mixed salad greens
- 1 large mango, peeled and sliced
- 1 avocado, sliced
- 1 small red chilli, thinly sliced (optional)
- ¼ cup fresh coriander leaves
Dressing:
- 2 tbsp sweet chilli sauce
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper, to taste
Method:
Preheat the BBQ or a grill pan over medium heat.
Toss the prawns with olive oil and a pinch of salt. Grill for 1 minute each side until charred. Avoid overcooking.
In a large bowl, combine mixed greens, mango, avocado, coriander and chilli.
Whisk together the dressing ingredients in a small bowl.
Add prawns to the salad, drizzle with dressing and toss gently to coat. Serve immediately.
Watermelon, Feta & Mint Salad
Serves: 4–6
Ingredients:
- 1 kg seedless watermelon, cut into cubes
- 150 g feta cheese, crumbled
- 1 small red onion, thinly sliced
- ½ cup fresh mint leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Cracked black pepper, to taste
Method:
Place the watermelon cubes in a large serving bowl.
Add the crumbled feta, red onion and mint leaves.
Drizzle with olive oil and balsamic glaze.
Season with cracked pepper and gently toss to combine.
Serve chilled, ideally alongside grilled meats or seafood.
Basil Pesto Pasta Salad
Serves: 4–6
Ingredients:
- 500 g pasta (penne, spirals or shells)
- 190g basil pesto (store-bought or homemade)
- 200g cherry tomatoes, halved
- 220g cherry bocconcini, drained
- 2 cups rocket
- Salt and pepper, to taste
- Fresh basil to garnish
- Optional: grilled chicken, roasted capsicum or sundried tomatoes
Method:
Cook the pasta in a large pot of salted boiling water according to packet directions. Drain and rinse under cold water to cool slightly.
In a large mixing bowl, combine the pasta, pesto, cherry tomatoes, cherry bocconcini and rocket.
Add your choice of grilled chicken, roasted capsicum or sundried tomatoes if using.
Season with salt and pepper, toss well and garnish with basil before serving.
