When Sicilians prepare a feast, it more often than not will include fennel and orange salad. That cool crunchy liquorice flavour from the fennel and the sweet juice of those blood oranges makes this a perfect side dish for a festive meal.
Source: Bonacini's Italian Christmas Special
It tastes best made with fresh fish and is a great way to repurpose leftover baked salmon. But an equivalent amount of drained canned salmon can be substituted. Some cooks add a couple of grated hard-boiled eggs to the mix as well. Baked salmon salad makes a satisfying sandwich filling or a spread for matzo or crackers.
Baked salmon salad Source: Evan Sung
The dressing breaks down the kale’s toughness, revealing its true, velvety nature. There's the crunch from the Brussels sprouts, but you can add croutons, too. 
Source: Abrams
This Arabic medley of vegetables is topped with crisp flatbread pieces and dressed with a sumac lemon dressing.
Source: New Holland
This colourful spin on the classic Vietnamese papaya salad adds carrot into the mix, as well as fragrant lemongrass-grilled prawns.
Papaya salad Source: One World Kitchen
Arepas are a round cornbread. You can buy them frozen from some specialist retailers, or make them using They are usually gluten-free. (Use gluten-free stock and gluten-free arepa to make this recipe gluten-free.)
Source: The Latin Kitchen
The dressing for this Cambodian beef salad is a delicate balance of garlic, sugar, fish sauce and lemon juice. If you like heat, add some sliced chilli to the mix.
Source: Lee Chan's World Food Tour
It is hard to find salads from regions that are high, cold and remote, and in Bhutan red rice is eaten for breakfast, lunch and dinner in many guises. This salad includes hazelnuts, which thrive in Bhutan and are being planted there in huge numbers, helping local people earn a living.
Bhutanese red rice, goji berry & hazelnut salad Source: Alan Benson
