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Ridiculously Simple Avocado Salad

It really doesn't get more simple, or more delicious, than this avocado salad. Simply slice your avocado, drizzle Kissed Paprika Salad Dressing on top, and finish with a good pinch of Maldon Sea Salt! 

The buttery texture of the avocado is perfectly complimented by the sharp, bold dressing. Serve this salad as a side to grilled chicken or tofu, or on its own with a nice chunk of crusty bread! 


  • 1 ripe avocado 
  • 2 tbsp of Kissed Paprika Salad dressing (more or less to taste) 
  • 1 pinch of Maldon Sea Salt 



The Annex Tomato Salsa Salad

This simple salsa salad is delicious, and an absolute favourite in our household! It compliments many dishes but is perfect when paired with a steaming, savoury goat cheese and smoked salmon frittata or a mushroom and gruyere quiche. We sometimes pile it on grilled bread for a quick appetizer, the juices soak beautifully into the bread to create a soft, savoury bite, perfectly complimenting the crunchy toasted crust. 

Add the diced tomatoes and onion to a bowl and sprinkle with sea salt and fresh cracked pepper, drizzle Kissed Paprika Salad Dressing on top and mix gently. 

Pro tip: let the salsa salad relax a little in the fridge before serving to allow the tomato juices and to dressing to combine to develop a fresh, rich flavour! 


  • Handful of cherry or campari tomatoes 
  • Half a red onion, diced
  • Pinch of Maldon Sea Salt 
  • Fresh cracked pepper 
  • 2 tbsp Kissed Paprika Salad Dressing (more or less to taste) 


The New England Salad 

I like to create individual salad cups when I make this dish, they are just so perfectly portioned! Begin by creating four cups out of the Boston lettuce, add the kale on top of each for a nice crunch and texture. Then place the sprouts on top followed by feta cheese and a sprinkle of pumpkin seeds. Finally, drizzle a kiss of Kissed Paprika Salad Dressing on each cup! 


  • 1 bunch of Boston lettuce 
  • 1 handful of baby kale 
  • 1 handful sprouts of your choosing 
  • 1/2 cup of cubed feta cheese 
  • 1 tbsp sunflower seeds 
  • 1/4 cup Kissed Paprika Salad Dressing (more or less to taste) 


Quinoa, Feta and Pomegranate Salad with Paprika Dressing

Elegant and colourful, this is the perfect salad to have for a cozy winter lunch. It is perfect paired with a cool grilled salmon fillet or a warm rotisserie chicken breast, a few slices of avocados on the side and a sprinkle of Maldon Sea Salt... brilliant and delicious!

Simmer half a cup of quinoa, in one cup of stock, with the lid on, for about 20 minutes or until all the liquid is gone. Chop a handful of cherry tomatoes or 2 campari tomatoes into a mixing bowl and sprinkle with a half teaspoon of Maldon Sea Salt and some freshly cracked black pepper. I always add a sprinkle of Maldon Sea Salt to tomatoes before adding them to any dish, it intensifies their flavour and releases their juices, which when mixed with the dressing is SO delicious

Add 2 tablespoons of Kissed Paprika Salad Dressing to the tomatoes and allow them to relax until the quinoa has cooled. Add the cooled quinoa to the tomatoes and then mix in with the rest of the ingredients:


  • Half a cup of rinsed quinoa
  • 1 cup of stock
  • Handful of cherry tomatoes
  • 2 tbsp pumpkin seeds
  • 1 tbsp sunflower seed
  • 2 thinly sliced spring onions
  • Half a cup of cubed feta cheese
  • Half a cup of diced cucumber
  • Half a cup of Pomegranate seeds
  • Maldon Sea Salt

This quantity is perfect for 4 people as part of a meal or for 2 to 3 people if it is the star of the show!


Crunchy Avocado Toast with Paprika Dressing

This combination of crunchy, toasted sourdough bread, with slices of perfectly ripe creamy avocados, drizzled with Kissed Paprika Salad Dressing is the absolute best.

Toast a slice of hearty sourdough bread so it is crunchy but still a little chewy.

Slice half an avocado and lay it on the toast. With a fork, press the avocado gently into the toast so that it is settled and slightly scored.

Drizzle on a tablespoon of Kissed Paprika Salad Dressing, sprinkle with Maldon Sea Salt, add 3 thin slices of hot banana peppers and finish with cracked black pepper.

Most importantly, the last step, find a quiet place to enjoy it where no one will ask for a bite!


Tomato and Red Onion Salad with Paprika Dressing

This simple salsa salad is delicious. It compliments many dishes but it is perfect when paired with a steaming, savory goat cheese and smoked salmon frittata or a mushroom and gruyere quiche. We sometimes pile it on grilled bread for a quick appetizer, the juices soak into the bread and create a delicious soft, savoury bite, perfectly complimenting the crunchy toasted crust.

  • Dice or quarter about 6 - 8 tomatoes.
  • Place them in a bowl and sprinkle with a teaspoon of Maldon Sea Salt and cracked black pepper.
  • Add a half of a medium sized red onion, diced large enough to give a lovely crisp crunch to the salsa.
  • Add 2 tablespoons of Kissed Paprika Salad Dressing to the bowl and mix gently.
  • Taste and add more salt if needed. Let the salsa relax a little in the fridge before serving to allow the tomato juices and the dressing to combine and develop a fresh rich flavour.

Don’t forget to have a fresh baguette on hand to mop up the savoury juices!


Spicy Noodle and Pan Seared Tuna Salad with Fragrant Miso Ginger Dressing

This chilled noodle salad is perfect for a hot summer day lunch on the dock or an easy dinner at the end of a busy day. It is best prepared in advance and then assembled when chilled and you are ready to serve.

Marinade the tuna in some of the Miso Ginger Salad dressing for an hour or so in the fridge. Heat up a heavy-based pan and sear the tuna for 3 to 5 minutes, looking for a lovely charred-out crust and a pink interior. Let cool and then cover and chill thoroughly in the fridge for a few hours or overnight.

Blanch the noodles in a pot of boiling water for 3 to 4 minutes and then drop them into a bowl of cool water and separate while they cool. Strain them and place them in the salad bowl.

Blanch the broccoli for 2 mins in boiling water and then cool in cold water so that the florets are slightly softened but not mushy, then add to the noodles and chill.

When ready to serve, add the rest of the vegetables, dress with a well-shaken Kissed Miso Ginger Salad Dressing, and toss.

Slice the tuna thinly and place on the top of the tossed salad, drizzle a little extra dressing on the tuna and add a sprinkle of sesame seeds and a few reserved spring onions.


  • 100g flat pad thai noodles
  • 1 tuna steak
  • Romaine lettuce washed and torn or cut into bite-size pieces
  • A stem of broccoli cut into small florets,
  • A handful of enoki mushrooms,
  • 3 red radishes thinly sliced
  • 2 spring onions chopped,
  • 1 mini cucumber sliced
  • 6 mini tomatoes halved
  • 1 bok choy chopped
  • 2 Tbsp pumpkin seeds
  • 1 tsp of black sesame seeds


Crispy Fried Tofu and Roasted Cashew Salad with Miso Ginger Dressing

This salad is a nutrient-rich, hearty feast. Chopping the cabbage in the food processor creates a crunchy salad base that stores well for a day or two in the fridge, so it is great to prep ahead and has it all ready to go.

Prepare the tofu by placing it, wrapped in a paper towel, between two plates. Place a heavy can on the top plate and leave for about 20 minutes for the excess water to be squeezed out. Pat dry the Tofu and dust with cornflour. In a deep frying pan add about an inch of sunflower oil, bring up the heat and add the tofu in batches and deepish fry them turning down the heat a little once the oil is bubbly hot. Once they are golden brown, drain on some paper towel and let cool. Preparing tofu this way gives the tofu a Lovely crunchy but chewy texture which is perfect for this salad, it is just as good the next day so can be made in advance which is always such a help.

Chop the cabbage in a food processor until uniformly cut into small sized pieces and transfer to a shallow salad bowl. Add all the other ingredients and toss with Kissed Miso Ginger Dressing.

  • Extra-firm Tofu brick
  • A quarter of a green cabbage
  • Thinly sliced carrots
  • Cashews roasted and unsalted
  • Red cabbage, thinly sliced
  • spring onions chopped.
  • 1 bok choy chopped into 1-inch pieces

Classic Summer Salad of Butter Lettuce, Asparagus, and Dijon Maple Dressing

This classic combination of vegetables with a creamy Dijon Salad Dressing is a deliciously satisfying lunch.

In a large shallow salad bowl toss all the vegetables with the Kissed Dijon Maple dressing, add the halved eggs on top, a sprinkle of Maldon Sea Salt and some freshly cracked pepper.


  • 1 head of butter lettuce washed and dried
  • A handful of green beans and asparagus blanched in boiling water for 2-3 minutes and chilled under cold running water
  • 2 pastured eggs from Heritage Farms, cooked for 10 mins in boiling water, peeled halved and cooled
  • 4 campari tomatoes quartered
  • 2 spring onions chopped
  • I ripe avocado sliced or cubed
  • 1 mini cucumber chopped
  • 1 Tbsp pumpkin seeds
  • A handful of baby potatoes boiled for 20 mins until tender and then chilled

Forbidden Rice and Spicy Oven-Roasted Mushroom Salad with Creamy Chipotle Dressing

This deconstructed taco salad is great to place on a platter with the ingredient separated slightly so it is easy to construct a bowl to taste. It is a wonderful combination of flavours and textures and a filling meal.

Preheat the oven to 350. Place thickly sliced portobello mushrooms on a baking sheet and sprinkle with salt, pepper, cayenne pepper (careful with the cayenne just a little) cumin and oregano. Oven roast them for 20 to 30 minutes without disturbing them until browned and slightly chewy. Place on a platter and leave to cool.

Simmer the rice, covered, in one cup of mushroom or vegetable stock for 20 to 30 minutes till all the water is absorbed, then allow to cool.

Arrange all the ingredients on a large platter and drizzle with Kissed Chipotle Dressing and a sprinkle of Maldon Sea Salt. Serve with tortilla chips and lime wedges and keep the chipotle dressing out to add a little extra as you go. This is also great to serve with warmed tortillas to make a taco or a wrap.

  • 2 portobello mushrooms
  • Half a cup of purple "forbidden" rice
  • 2 tbsp canned black beans
  • Chopped cilantro
  • Half a cup of corn kernels charred in a heavy-based pan
  • 4 campari tomatoes, quartered and salted
  • 1 ripe avocado chopped
  • Half a small red onion chopped into cubes
  • Thinly sliced red cabbage
  • Lemon or lime wedges
  • Tortilla chips or tortillas