1. The basics

    There are no real rules for the perfect salad, so you can mix and match ingredients to suit your tastes or diet. As a starting point, think about the below building blocks or try one of our tasty recipes below.

    Grains, beans, lentils or other pulses
    Raw vegetables such as grated carrot or sliced cucumber
    Soft veg such as tomatoes, grilled peppers or olives
    A protein such as cheese, cooked meats, fish or nuts
    A simple dressing to bring it all together such as creamy tahini or tangy soy sauce
    Some tasty garnishes to finish, like crunchy seeds, fragrant herbs or fresh chilli

  2. Caprese salad bowl

    75g orzo pasta (uncooked weight), cooked to pack instructions
    100g artichoke antipasti, drained
    100g cherry tomatoes, halved
    80g peas (blanched if frozen)
    ½ x 125g pack half fat mozzarella
    2 tbsp sundried tomato pesto (or red pesto)
    1 tbsp pine nuts
    fresh basil leaves

    Add the cooked pasta and veg to a bowl, tear over the mozzarella, drizzle over the pesto, sprinkle over the pine nuts and garnish with a few fresh basil leaves.

    RFO ZeroLettuceBowls 1

    Calories 798 (40%), sugar 8.8g (10%), fat 39g (56%), saturates 8.8g (44%), salt 2.46g (41%), based on 1 serving.

  3. Asian salmon salad bowl

    1 carrot, grated or spiralised
    4 radishes, sliced
    75g edamame beans (blanched if frozen)
    40g red cabbage, shredded
    ½ x 400g tin black beans, drained and rinsed
    1 salmon fillet, cooked
    1 spring onion, finely sliced
    1-2 tbsp soy sauce
    ½ lime, cut into wedges

    Fill the bowl with the veg (reserving the spring onions) and top with the cooked salmon fillet. Scatter with the spring onions and drizzle with the soy sauce. Serve with lime wedges to squeeze over.

    Calories 574 (29%), sugar 12.4g (14%), fat 22.1g (32%), saturates 3g (15%), salt 2.26g (38%), based on 1 serving.

    RFO ZeroLettuceBowls 2

  4. Spicy vegan chickpea salad bowl

    200g tin sweetcorn, drained
    210g tin chickpeas, drained and rinsed
    ½ avocado, sliced
    50g pitted black olives
    75g reduced fat houmous
    1 tbsp tahini
    fresh mint leaves
    ½ red chilli, finely sliced
    ½ lemon, cut into wedges

    Fill the bowl with the veg and houmous. Drizzle tahini over and garnish with fresh mint leaves and the sliced chilli. Serve with lemon wedges to squeeze over.

    RFO ZeroLettuceBowls 3

    Calories 822 (41%), sugar 17.2g (19%), fat 47.3g (68%), saturates 7.7g (39%), salt 3.59g (60%), based on 1 serving.