Summer salads galore incoming! Below you’ll find three salad recipes that are refreshing and nutritious to enjoy throughout these warmer months. With some modifications the can be fab in the winter and other seasons as well of course. And if you’d like to make them more filling serve them with some grains like quinoa or rice as well as some beans and/or tofu or tempeh.

These salads are easy to prepare which I know you guys love yet still all have a lot of flavour. Each one has its own dressing in the recipes but of course you could use store bought if you prefer to make things even easier. For example one easy swap could be to use your favourite balsamic vinegar for the beetroot and strawberry salad. Balsamic vinegar and strawberries is always a winner.

I really hope you’ll all enjoy the video made in Rob’s parents home in London and we look forward to filming more recipes to share with you soon! x


SUPER GREEN SALAD W/ A CHEESY TOUCH


Serves 4.

INGREDIENTS:

5-6 medium/large kale leaves, destemmed and roughly chopped

4 tbsp tahini

4  tbsp nutritional yeast

1-2 tbsp soy sauce

0,5 lemon, juice only

4 tbsp hemp hearts

2 gem lettuce heads, roughly chopped or ripped

20 tenderstem broccoli pieces or equivalent

12 cherry tomatoes, halved

12 sugar snap peas, sliced length ways

4 tbsp mixed sunflower and pumpkin seeds


METHOD:

Place your kale in a mixing bowl along with tahini, nutritional yeast, soy sauce, hemp hearts and lemon juice. Give the whole thing a good massage to soften the kale as well as mix all the ingredients together and coat the kale evenly.  Then add your gem lettuce and toss together with the kale. Set aside while you prepare the other ingredients.

Heat a skillet over medium high heat and when hot add your seeds into the pan. Toast them for a few minutes while moving them around the pan. They are ready when they are lightly golden and give off little popping sounds. Set aside on a plate to cool.

Bring a pot of hot water to a boil and then blanche your tenderstem broccoli in the hot water for a couple of minutes. This will bring out the broccoli’s vibrant green colour and lightly cook it. Take the broccoli out of the hot water and set aside to cool a little.

Serve your kale and gem lettuce base out onto plates and then layer broccoli, tomato, sugar snaps, spring onion and seeds on top.



CRUNCHY RAINBOW NOODLE SALAD


Serves 4.

INGREDIENTS:

For the sauce:

8 tbsp soy sauce

2 limes, juice only

1 red chili, finely chopped

A handful coriander, finely chopped

For the salad:

Rice noodles for 4 people

2 cups shredded red cabbage

2 medium carrots, shaved into ribbons

1 red, orange or yellow bell pepper

0,5 cucumber, cut into inch long sticks

2 spring onions, cut into matchsticks

1 cup edamame beans, thawed in hot water

To top:

4 tbsp chopped salted nuts, I used peanuts

4 tbsp coriander, optional

Sliced red chili, optional


METHOD:

Start by preparing your dressing in a small bowl. Simply combine all the ingredients in the bowl and give it all a good mix. Set aside while you prepare your salad.

Combine all your prepared vegetables in a large mixing bowl. I like to toss the veggies with my hand until they are mixed well.

Then add your rice noodles into your bowl and toss them with the veggies. They will not mix completely but do your best.

Finally dish up your noodle salad in bowls and distribute the veggies left over in the mixing bowl between the plates. Sprinkle with chopped salted nuts, coriander and sliced red chili if you wish. Drizzle with the dressing before serving.



BEETROOT AND STRAWBERRY SALAD W/  TANGY DRESSING


Served 4.

INGREDIENTS:

For the dressing:

0,5 cup lime juice

0,5 red chili, finely chopped

0,5 small red onion, finely chopped

Handful coriander, finely chopped

1 tsp salt

For the salad:

4 large handfuls mixed leaves with rocket

3 beetroot, boiled and skin removed

1 candy stripe beetroot, peeled and sliced

20 small/medium strawberries, halved

4 tbsp mixed pumpkin and sunflower seeds, toasted


METHOD:

Combine all your dressing ingredients in a small bowl and give it a good mix. Set aside for the flavours to come together while you make the salad.

Place your greens onto your plates and then layer with raw sliced candy stripe beetroot and cubed cooked beetroot. Add your strawberries and sprinkle with your seeds.

Finally drizzle over your dressing and serve.


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