If you feel you’ve been indulging a little too much lately, then introducing some nutrient-bursting salads into your life is key to getting your body and mind back on track.
Having a fresh salad for lunch or as a side dish to your main meal is an easy way you can make this positive change
Full of vitamins, minerals, antioxidants and fibre, salads are sure to help you achieve that glow from within. Here are 3 of our favourite recipes for you to try!
This detox salad with a grill twist is bursting with flavour and simply scrumptious. It’s hearty, fresh and filling!
3 ears fresh sweet corn, husked
4 hearts Romaine lettuce
1 lb. jumbo tail on shrimp
olive oil and salt
2 cups chopped tomatoes
2 cups chopped cucumbers
2 cups chopped yellow bell pepper
Dressing of your choice
Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup dressing to brush on the shrimp while grilling.
Heat the grill to medium high heat. Brush the corn with olive oil and sprinkle with salt. Wrap in foil.
Wash and dry the romaine, cut in half lengthwise keeping the stem intact, and brush with olive oil and salt.
Thread the shrimp onto skewers for easy grilling. Brush with olive oil and salt.
Grill times: corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes // lettuce (directly on the grill) for about 5 minutes // shrimp (directly on the grill) for about 5 minutes. Brush the reserved dressing onto the shrimp as it grills for extra yummy flavor.
Cut the stem off the romaine and loosely chop it up. Cut the corn off the cob. Toss everything together with dressing of your choice
Three Greens, broccoli, berries, and pumpkins seeds all dressed in a light lemon vinaigrette making this salad the perfect glow boost, packed with powerful nutrients.
Mix of kale spinach, and romaine lettuce leaves
1 pint of fresh blueberries
2 green onions
broccoli florets about 1 1/2 cups
half a large english cucumber
1/4 cup raw pumpkin seeds
optional ingredients: goat cheese
3 tbsp. lemon juice
1 tbsp. red wine vinegar
1/4 cup olive oil
1/4 tsp. ground ginger
handful of fresh chopped parsley or cilantro
salt & pepper to taste
Rinse and chop greens into bite size pieces and place in large salad bowl.
Add blueberries, chopped green onions, broccoli florets, and chopped cucumber.
Add pumpkin seeds right before serving.
Place lemon juice, vinegar, olive oil, ginger, parsley, salt & pepper in jar and shake well.
Dressing is best made at least an hour ahead.
Add dressing right before serving and also optional goat cheese if not making vegan.
The salad is fulfilling and full of flavour. The thick and creamy dressing is a vegan take on a classic green goddess dressing recipe. Once you try it, this healthy option will become one of your go-to recipes.
1 head butter lettuce, rinsed and roughly chopped
4-6 pieces bacon, cooked and chopped
1 large ripe avocado, pitted and sliced
1/4 cup crumbled feta cheese
4 whole organic, free range hard boiled eggs, peeled and sliced
2 handfuls sprouts (red clover, alfalfa, etc)
1/2 cucumber, halved and thinly sliced
Cherry tomatoes, washed and halved
Ingredients for the dressing:
1 head fresh parsley, rinsed
1/4 cup extra virgin olive oil
3 Tablespoons tahini
2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon coconut aminos
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
Fine sea salt (to taste)
Water, as needed, until it reaches a pourable consistency
Divide the chopped butter lettuce between two large plates.
Add half of the remaining salad ingredients to each plate, on top of the lettuce.
Add all the dressing ingredients to a blender and process until smooth.
Dress each salad to your preference before serving.