I’m a salad enthusiast—diet or no diet, rain or shine (though admittedly, in Melbourne’s rain, I may have reconsidered once or twice). Salads are my go-to because they’re not just refreshing and satisfying, but they’re also versatile enough to make me feel like a kitchen Picasso. Yes, I load them up to the point where the term “salad” might be questionable. But hey, no one’s complaining!

In fact, people are always commenting on how colourful and delicious my salads look. “What’s in them?” they ask. Well, instead of repeating myself a hundred times (or keeping my culinary “secrets” to myself), I thought, Why not share the magic? Consider this a peek into my leafy masterpiece-making process.

Last nights creation? Oh, it was special. First, let me set the scene: Melbourne is in the midst of a 40-degree scorcher. We Victorians don’t exactly thrive in this kind of heat; we’re better suited to four seasons in one day, not the surface of the sun. To make matters worse, our cooling system has decided to take a holiday. Perfect timing, right? Cue dramatic eye roll.

So, it’s salad to the rescue! Light, cool, and perfect for a sweaty summer evening. And because I love a bit of decadence, tonight’s special ingredient is… mango! Why? Because prawns and mango are basically the Beyoncé and Jay-Z of the food world—a perfect pairing that’s sweet, tangy, and oh-so-fabulous.

I’ll toss in some greens, maybe a bit of avocado for creaminess, a sprinkle of seeds for crunch, and a zingy dressing to tie it all together. The prawns will do their thing (looking all gourmet), and the mango will add that tropical “I’m-on-a-beach-in-Bali” vibe. Who needs air conditioning when you have a plate of paradise in front of you? Okay, I still need air conditioning, but you get my point.

So there you have it—my survival plan for Melbourne’s heatwave, salad edition. Stay tuned for tomorrow’s adventure: will the cooling get fixed, or will I move into the freezer aisle at the supermarket? Stay cool, everyone!