‘Meal Salads. Tasty Salads in 4 Seasons’ by Emily Ezekiel. When summer is in full bloom, there is no better way to enjoy the sunshine than with a refreshing meal salad. Salads are nutritious, versatile and colorful. They are perfect for summer lunches, picnics in the park or relaxed dinners in the garden. The cookbook Meal Salads. Tasty Salads in 4 Seasons by Emily Ezekiel offers an extensive collection of recipes that you can try all year round. Here, I share my experience with this inspiring cookbook.

First Impression: The Cover
The first thing that stands out about Meal Salads is its attractive cover. The vibrant colors and abundant use of green give the cook book a fresh and cheerful look. The relief print adds an extra dimension, making the cook book visually very attractive and instantly inviting to browse through.
Content and Layout
With 208 pages and 75 recipes, this cookbook is well filled. The recipes are divided into the four seasons: spring, summer, autumn and winter. This ensures, that you can always cook with the freshest ingredients of the season. At the beginning of each season, you will find an overview of seasonal fruits and vegetables, with beautiful illustrations.
Before the recipes begin, the cookbook provides helpful information on essential kitchen tools and ingredients such as oils, vinegars and spices. You will also learn, how to properly wash and store vegetables and fruit. The recipes are designed for two people and are clearly presented with a photo of the meal salad on the left page and the ingredients and preparation method on the right page.
Each season also offers recipes for colorful fruit salads and creative salads in a jar, which look stylish and original. In addition, you will find a special ‘to share’ salad recipe for six people in every season. These recipes are a bit more extensive and require more time and creativity to make, but the six photos per recipe guide you through the process step by step.

Putting It to the Test: My Experiences
The Ultimate Greek Salad (p. 97)
A simple yet delicious Greek salad, perfect for lunch or a picnic. The addition of mint gives it a fresh taste. Although I normally think of salads as a side dish, this Greek salad was surprisingly filling and very tasty.
Summer Berry Salad (page 61)
This colorful fruit salad with strawberries, raspberries and cherries is a sweet and easy dessert. I replaced maple syrup with honey, which made the salad even sweeter. I didn’t use grated lemon peel, just lemon juice, which worked just as well. This berry salad is a delightful way to end a summer meal.

What Makes This Cookbook Special?
Pros:
- The cookbook is full of beautiful, colorful photos and illustrations.
- The seasonal layout helps you cook with fresh ingredients all year round.
- Clear and simple instructions make the recipes accessible to everyone.
- A good balance between meal salads and sweet fruit salads.
Cons:
- Not all recipes are suitable for vegetarians or vegans, as some do not offer an alternative.
- The frequent use of grated biological lemon peel might be a drawback for some.
Who is this Cookbook Meal Salads for?
Meal Salads is suitable for everyone who likes to work with seasonal ingredients and enjoys healthy, varied meal salads. Whether you’re an experienced chef or just starting out, the clear instructions and inspiring photos make it easy to get started. The cookbook is also a good choice for those who are looking for simple desserts and snacks in the form of fruit salads.
Final Thoughts
Meal Salads. Tasty salads in 4 seasons is a beautiful cookbook with a playful and colorful appearance. It offers a wide variety of salad recipes for every season, with clear instructions and beautiful photos. Although not all recipes are vegetarian or vegan, there is plenty of inspiration for both main courses and side dishes. For fans of fresh and tasty meal salads, this book is definitely a must-have.
You can also find my cookbook review on the blog:
Taste the Far East.
