Salad for Days – Cookbook Review and Quick Bites
April 28, 2025 by JennyEnter our US/UK/AU giveaway to win one of two copies of Salad for Days – Breezy Ways with Veg, All Year Long by Alice Zaslavsky. This book was released in the UK and Australia last year and has been published in the US this month.
Times have changed and salads have had a glow-up. This book is your guide to making every day a salad day, and every meal a moment to get your veggies on. For warmer days, there are salads designed to refresh and replenish, using juicy, sun-drenched ingredients and the brightest of colors. For cooler days, there are salads that will sustain, nourish, and ground, giving hearty food a counterpoint so that you finish the meal feeling better than you started.
Salad for Days is both a seasonal reference guide and a daily roster to boost your repertoire, packed with inspiration as well as food that comforts. It also includes an indispensable “what to make when” list for using up particular vegetables, as well as a huge dressings inspiration index to return to time and again. With this book, you’ll have salad for every day of the week!
Our 
shares the following 
:
There are three other online recipes available to try:
- Strawberry and rocket salad with peppery Parmesan
- Scandi breakfast salad
- Potato crack salad with feta crumble
Alice makes salads fun and exciting! She took some time to answer a few questions for us:
Alice Zaslavsky is an award-winning author, broadcaster and Vegelante. Born in Tbilisi, Georgia, the birthplace of wine, at the crossroads of Europe and Asia, Alice grew up with a cuisine that reaches for the veg first; it’s no surprise then, that this is at the heart of her food philosophy, helping others across the world do the same through her books, radio & television work and columns.
Her vegetable bible In Praise of Veg has been translated into seven languages (and counting!) in 14 countries, winning such accolades as a Gastronomisch gold medal in Germany, an ABIA in Australia, and a berth as James Beard finalist in North America. She is also the author of CBCA Notable kids’ fun food fact book Alice’s Food A to Z, that helps kids fall in love with food, and cooking confidence un-locker Better Cooking. Alice’s latest book, Salad for Days, has been described as “Stunning, fresh, luscious” by Yotam Ottolenghi, and “An exciting and enticing triumph” by Stephanie Alexander. Nigella Lawson declares “She just gets better and better”.
Alice is the host of the hit nightly cooking show A Bite to Eat with Alice on ABC TV and long-time Culinary Correspondent for ABC News Breakfast and ABC Radio nationally.
Her ‘You’ve Got This’ recipe column in The Guardian and ‘Ask Alice’ advice column in Good Food encourage cooks of all abilities to get into the kitchen, and use what they’ve got – be it ingredient, skill, or gadget. She’s also the creator of the innovative digital food literacy tool kit Phenomenom, which helps to connect kids with food in meaningful ways through entirely free resources for teachers and parents. Alice lives between Melbourne and the Mornington Peninsula, with her husband Nick, daughter Hazel, and dog Minnie, the very hungry Huntaway.
You’ll find her recipes at www.alicezaslavsky.com and on the socials as @aliceinframes.
Q: What first triggered your interest in cooking?
I can’t remember not being interested in cooking, as it was such a natural rhythm in my family’s life to all be in the kitchen around meals. It must be because we’re all such enthusiastic eaters – the kind of family who’s talking about what’s for dinner as we eat our breakfast.
Q: If you had to describe your cooking style, what would it be? What types of recipes will we find in your new book?
I’d describe my cooking style as inquisitive and veg-forward. I’m always curious about new ingredients and techniques, and especially keen to find new, easier or more efficient ways of getting to delicious results. Vegetables are at the heart of my recipe-development because I’ve always started with the veg – the way most people from my neck of the woods in Georgia, at the crossroads of Europe and Asia do. Moving to Australia as a child meant accessing an even broader cultural palette, palate and pantry, and this informs the way I write my recipes and build my flavour combinations as well.
Q: Are you a cookbook collector? If so, tell us about your collection?
I would ABSOLUTELY call myself a collector, though my husband Nick would be more likely to correct it to “hoarder”. Of course I’ve run out of bookshelves, and have had to relegate some of my lesser-used tomes to boxes until I can find somewhere to put them on display again. I organise by genre/theme, and my most prolific sections are definitely the Veg-forward/produce-forward references, followed by books from my fellow Eastern Bloc cooks and chefs such as Darra Goldstein, Olia Hercules, Alissa Timoshkina, and Zuza Zak.
Q: What is the best part of your job? Do you sometimes feel like working with food all day keeps you from wanting to get creative in the kitchen?
My favourite part is hearing from people cooking my recipes and getting excited over the tips and hacks or combinations I’ve offered, so maintaining an eye on creativity is crucial to that continued excitement. That doesn’t mean I don’t get food-tigue, which is where I lose inspiration and fall into funks of cooking the same go-to’s that run through my fingers on auto-pilot. But one way I can shake myself out of that funk is being forced to cook with what’s left in the fridge. This always inspires me again, because I love scrappy cooking!
Q: What is your go to for a quick dinner or a quick dessert?
The chapter from Better Cooking where I give you my auto-pilot dinners is still on high rotation, like the asparagus & prawn stir-fry, which can become broccolini & chicken or bean & beef at a pinch. I also love the pantry puttanesca – which is an “in case of emergency, crack open some tins” situation. Dessert at our place is almost always seasonal fruit, with a sprinkle of salt flakes to bring out the sweetness in a milder melon, or a splash of Grand Marnier over lackluster strawberries.
Q: Tell us about this cookbook or any future projects you are working on?
Salad for Days is the companion text to my big book, In Praise of Veg, offering 80 seasonal and DELICIOUS salads for every day. It’s organised into two sections: Cooler Days and Warmer Days, so whether it’s a blustery cold one, there’re warming and grounding roasted veg salads and more substantial offerings, or cooling refreshing salads for those nights where it’s just too hot to cook. I’ve also devised 80 dressings for these salads, so you’ll be guaranteed to find some new ones to add into your rotation that are absolute bangers. This book has been flying off shelves in Australia – we even had to reprint within a week of release, and the response has been phenomenal! What I love to see is a vibrant summery Warmer Days salad from an Aussie cook at the same time that one in the UK is putting up something broody while their days are still Cooler. It really makes me feel like we’re all part of a global community of enthusiastic eaters and cooks (exactly how Eat Your Books makes me feel too!)
Be sure to follow @AliceinFrames at Instagram, YouTube and Facebook.
Special thanks to the publisher for providing two copies of this title in our promotion open to US/UK and AU Members. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 20th, 2025.
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