Crunchy asparagus is ideal in salads and stir-fries. Try using a vegetable peeler to shave it into thin strips, then adding to your favourite salad.

You’ve heard the term ‘cool as a cucumber’, well now you know why! Cucumbers are 96% water, so they hydrate from the inside out.

There’s a reason eggplant is eaten across Asia and the sun-kissed countries of southern Europe—it’s brimming with cooling properties. Serve it simply chargrilled with a drizzle of sesame oil and a sprinkle of spring onions.

Now’s the time to add leafy Asian greens to everything! Thinly sliced raw bok choy, wombok cabbage or peppery Asian leaves like mizuna add texture to spicy Asian coleslaws and salads.

Nothing says summer dining like a salad bowl brimming with lettuce, but we also love using the leaves as wraps as vessels for marinated meat.

Like eggplants, tomatoes are devoured in warm countries across the globe. They’re a no-brainer for summer salads.

When it has water in the name, you know you’re onto a winner! We love adding water chestnuts to dumplings for a bit of crunchy texture.

Growing in waterways, this peppery cress is packed with good-for-you chlorophyll and hydrating aqua. Add into your next salad to add to your summer salad repertoire.

No summer is complete without melons! Cool melons quench even the most intense thirst and are abundant throughout the summer months. Add a cubes of chilled rock melon, candy melon or watermelon to your salads for a refreshing meal.

It should come as no surprise that something that grows in water would be utterly refreshing. Seaweed makes our top 10 of cooling ingredients, thanks to its water content and ‘yin’ qualities.