Good green fun

Salads have come into their own as lunch specials and even mains for a light, health-conscious dinner. Summer's bounty gives chefs a chance to rise above lettuce and tomato.

The meat-lover in your family may still dismiss salads as "rabbit food", but their wholesome goodness offers something for everyone. Beijing chef Camila Betin of Factory says her favorite summer fruits allow her to create "a great combination of sweet, acid and nutty flavors that are fabulous for a light summer lunch". Meanwhile, taking inspiration from China's arguably most famous poultry dish - roast duck, Hakkasan's signature salad is based on deep-fried and deboned duck and topped with a haze of frilly greens. We asked several creative chefs in the capital and in Shanghai to share how they take advantage of seasonal produce at this time of year - some are lush and leafy, others spare and elemental. You can follow your nose to their restaurants, or take inspiration from the photos and recipes here and try them at home.

1 Black Pepper Crusted Tuna Salad