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Easy summer salads mean no cooking

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More from Outdoor Living Newsletter July Outdoor Living Newsletter
Seniors serving salad in their RV
Hopefully, these recipes will lead to many more salad days.

When the heat is on, being close to a hot campfire is the last place you want to be. At Camping Road Trip, we feel food should be uncomplicated in its demands: peel, chop, stir, and enjoy.

For the perfect summer meal, wouldn't you rather be sitting in a shady place with a cool drink enjoying the summer than slaving over a hot stove? We have come up with some lovely salads that are hearty enough to be served as meals, a real summer camping treat.

Stilton Parma Ham and Fig Salad

Serves 6
Preparation time: 10 mins


  • 1 tbsp wholegrain mustard
  • 3 tbsp white wine vinegar
  • 2 tbsp runny honey
  • 7 tbsp extra virgin olive oil
  • 1 oz stilton finely crumbled
  • 8 large figs quartered
  • 8 slices Parma ham, torn into pieces
  • 3 oz pecans nuts roughly chopped
  • 2 oz rocket
  • 4 oz baby leaf salad


  1. 1.  Put the mustard, vinegar, and honey in a bowl and whisk together. Slowly add the oil whisking all the time. Whisk in the stilton until it has broken down a little. Season to taste.
  2. 2.  Put the figs, Parma ham, pecans, rocket, and baby leaf salad in a large bowl, then drizzle over the stilton dressing. Gently toss everything together and serve immediately.
  3. 3.  Serve with crusty bread.

Chickpea and Chorizo Salad

Serves 4
Preparation time: 15 mins


  • 3 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • Zest and juice of 1 lemon
  • 1 1/2 14oz tins chickpeas, drained and rinsed
  • 4oz chorizo skinned and diced
  • 1/2 red onion finely sliced
  • 1 large red pepper finely sliced
  • 1/4 cucumber deseeded and diced
  • 12 black olives pitted
  • 3 tbsp each freshly chopped mint, flat leafed parsley and coriander


  1. 1.  Mix together the vinegar, oil, garlic lemon zest, and juice in a large bowl.
  2. 2.  Add the chickpeas, chorizo onion pepper, and cucumber. Season and toss everything together, then add the herbs. Toss lightly again and serve.

Warm Prawn and Peanut Noodles Salad

Serves 4
Preparation time: 10 mins


  • 11 oz packet Instant Noodles
  • 12 oz packet Instant stir-fry vegetables
  • 4 tbsp coconut cream
  • 4 tbsp smooth peanut butter
  • 1 tbsp red or green Thai curry paste
  • Juice of 1/2 lime
  • 8 oz cooked peeled king prawns.
  • Small handful of fresh chopped coriander
  • 1 oz chopped peanuts


  1. 1.  Put the noodles and stir fry vegetables in a large bowl and cover with boiling water. Cover with cling film and leave for 5 minutes.
  2. 2.  Meanwhile, put the coconut cream, peanut butter Thai curry paste, and lime juice in a bowl and mix them together.
  3. 3.  Drain the noodles and vegetables and place them in the bowl. Add the king prawns, coriander, and half of the coconut cream dressing and toss together. Divide among four bowls, sprinkle with the peanuts, and serve with a little more of the dressing.

Curried Chicken Salad

Serves 4
Preparation time: 20 mins


  • 4 tbsp mayonnaise
  • 8 tbsp low-fat yogurt
  • 3 tbsp smooth mango chutney
  • 2 tbsp mild curry powder
  • 2 oranges
  • 1 grapefruit
  • 2 ripe avocados, halved and chopped
  • 2 cooked chicken breasts, chopped
  • Small handful of Coriander.


  1. 1.  First, make the dressing. Put the mayonnaise, yogurt, chutney, and curry powder in a bowl and mix together; set aside.
  2. 2.  Using a sharp knife, cut away the peel and white pith from the oranges and grapefruit, then carefully cut out the segments. Add any juice from the fruit to the dressing and put the fruit in a large bowl.
  3. 3.  Add the avocados and chicken to the fruit and toss together.
  4. 4.  Divide the salad among four plates and drizzle over the dressing. Roughly chop the coriander and scatter it over the salad. Serve immediately.

Sit back in the sun with a cool drink and enjoy.

Copyright ©2011 Camping Road Trip, LLC

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