Vibrant Summer Salads for Energy & Vitality

Healthy Chocolate & Strawberry Mousse (GF, DF, RSF, V)
December 15, 2019
Healthy School Lunch Ideas – Filling Their Lunchboxes To Fuel Their Bodies
February 1, 2020
 

Salads are a delicious way to get heaps of good nutrients into the diet. They're probably the easiest way to eat whole foods too because it's simply a matter of chopping raw veggies, fruits and nuts or seeds and tossing them together!

 

Be careful of ruining your good intentions with store-bought sugar-laden dressings. It's so easy to make dressings at home. Google home-made salad dressing recipes and we guarantee you'll find plenty of delicious dressings that you can make with what you already have in the fridge and pantry in a matter of minutes!

 

These are a few of our favourite summer salad recipes. Enjoy!


 
 

Kale & Cranberry Salad:


 

A bunch (or 2) of kale - finely chopped

A handful (or 2) of apple juice sweetened dried cranberries

Feta cheese 

Slivered almonds (toasted)

 

Combine all of the above and soak for at 20min to an hour in a raspberry vinaigrette dressing.

Top with toasted slivered almonds before serving.

 


 

Eat the Rainbow Salad:


 

Mixed lettuce leaves

Cucumber (chopped)

Cherry tomatoes (halved)

Plenty of raw broccoli (chopped into bite sized florets)

Strawberries (halved or quartered)

Capsicums (various colours - chopped)

Avocado (peeled, deseeded and chopped)

Red onion (finely sliced or chopped)

Feta (optional if not dairy-free - crumbled or cubed)

Assorted seeds ((sunflower, sesame, pepitas work well - toasted)

Fresh herbs (basil, mint, coriander - whatever are your favourite)

 

Combine all of the above (except the seeds and feta) in a large flat bowl .

Dress with raspberry vinaigrette (or simply lemon juice or acv, good quality olive oil) and top with feta and toasted seeds before serving. 


 

Colourful Zucchini Salad:


 

3 small carrots or 2 large ones (spiralized or cut into long thin strips using veggie peeler)

1 medium red onion (thinly sliced)

1 medium courgette (spiralized or cut into long thin strips using veggie peeler)

1 red sweet capsicum (cut into thin strips)

1 mango (cut into thin slices or strips using the veggie peeler)

1 handful of fresh coriander (chopped)

 


 

For the Dressing:


 

Zest of 2 limes

Juice of 3 limes (use lemons if you can't find limes)

Salt & pepper to taste

1 tbsp coconut sugar or maple syrup

5 tbsp avocado oil

Optional: a few thin slices of red chilli

 

Whisk the dressing ingredients together and toss with salad. Allow to sit for at least 20min before serving. 


 

Black Rice Salad:


 

This salad actually comes from the back of the Delmaine's Black Rice box! It's one of Lynn's favourites and it's absolutely delicous so we had to share the recipe with you. It's a perfect one for Christmas.

 

The recipe below serves 4 so adjust accordingly..

 

1 cup black rice (cooked according to the packet instructions)

1 red capsicum (diced)

1 mango (stoned, peeled & diced)

3 spring onion (sliced)

1/4 cup fresh coriander (chopped)

1 tsp coconut sugar

1/2 cup cashews (toasted)

2 tbsp tamari 

1 lime (zest & juice)

1 chilli (chopped)

1/4 fresh mint (chopped)

 

Mix the cooked black rice, red capsicums, mango, spring onions, coriander, mint and cashews in a large bowl.

Mix the tamari, lime juice and zest, coconut sugar and chilli in a small bowl. 

Toss the salad in the dressing and enjoy!