Your Morning

Weekdays 6et

How to elevate your favourite summer salads

Forget buying store-bought salads throughout the summer. Chef Andrea Buckett joins us in the YM kitchen and shows how elevate your famous summer salads with a twist. 


Everything Bagel Pasta with Smoked Salmon


  • 3 cups (240 g) dried farfalle pasta
  • ¼ cup plain cream cheese softened
  • ¼ cup plain yogurt
  • 1 lemon, zest and juice
  • 1 tbsp warm water
  • 1/2 cup thinly sliced red onion
  • 3 tbsp drained capers
  • 1/4 cup chopped dill
  • 150 grams wild smoked salmon, sliced into 1/2" strips
  • 1 tsp onion flakes
  • 1/2 tsp garlic flakes
  • 1 tbsp sesame seeds
  • 1 tsp poppy seeds


  1. Cook pasta according to package directions, drain, rinse and cool completely.
  2. Add the cream cheese, yogurt, lemon zest and juice into a large mixing bowl and whisk the ingredients until smooth. Add the warm water and whisk to combine.
  3. To the mixing bowl add the cooked pasta, red onion, capers, dill and smoked salmon.  Toss well to coat everything with the dressing.
  4. Sprinkle on the onion and garlic flakes, sesame seeds and poppy seeds and stir to combine.
  5. Place in the fridge until you are ready to serve.


Black Bean Margarita Salad


  • 1 tbsp. ground coriander
  • 2 tbsp. honey
  • 1/2 tsp salt
  • 6 tbsp lime juice (about 3 limes)
  • 1/4 cup canola oil
  • 2 cans (341 ml) black beans, drained and rinsed
  • 1 can corn niblets, drained (540ml)
  • 1  diced red pepper
  • 1 jalapeno, finely diced
  • 1/2 cup chopped cilantro
  • 1/2 cup sliced green onion
  • 1 cup whole grape tomatoes


  1. Whisk together the ground coriander, honey, salt, lime and canola oil in a salad bowl.
  2. Pour all the other ingredients into the bowl and mix well.Allow to chill for 20 min and serve.

TIP: If you don't want  it too spicy, remove the seeds and white membrane from the jalapeno before adding it to the salad.


Potato-Caesar Salad


  • 1 1/2 lbs mini potatoes, cut in half
  • 3/4 cup cubed pancetta (or bacon)
  • 3 cups torn hearts of Romaine lettuce


  • 1 tbsp dijon mustard
  • 1 tbsp anchovy paste (or canned anchovies mashed)
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp red wine vinegar
  • 1/4 cup mayonaisse
  • 4 tbsp canola oil
  • 1/4 cup finely grated parmesan
  • 1/4 tsp freshly ground pepper


  1. Cook the potatoes in boiling water until fork tender, drain and cool completely.
  2. Cook pancetta until crispy, remove from fat and place on a paper towel.
  3. In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
  4. Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
  5. Serve immediately.

TIP: If you want to make this recipe ahead, leave out the Romaine lettuce.  Just before you serve it add in the Romaine and toss to combine.