4 Summer Salad Recipes

Yay for warmer days! This means salad weather. We’ve collected 4 new summer salad recipes and we think they’d all make epic additions to your lunch table.
What takes your fancy?
HEALTHY SWEET POTATO SALAD RECIPE
 Serves 4
Prep Time: 20 minutes           Cook Time: 40 minutes
STUFF YOU NEED:
  • 3 large sweet potatoes (we used purple!), peeled and cubed
  • 4 rashers bacon roughly chopped
  • 1⁄2 red onion diced
  • 3 eggs
  • 2 tbs. macadamia oil
  • Salt and pepper
NOW WHAT: 
  1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
  2. In a large bowl, coat the sweet potato with macadamia oil and salt and pepper.
  3. Place the sweet potato on to the prepared trays and into the oven for 20 minutes,
  4. take out, turn, and return to oven for a further 20 minutes.
PALEO CAULI RICE SALAD RECIPE
Serves 4
Prep Time: 15 minutes           Cook Time: 20 minutes
STUFF YOU NEED:
  • 1/2 cauliflower, grated
  • 1/2 pumpkin peeled and chopped (we like kent pumpkin)
  • 1/4 red cabbage chopped
  • 2 shallots (scallions) chopped
  • 1/2 bunch coriander chopped
  • 1/2 cup roasted almonds
  • 1 tsp. paprika
  • 1/2 tsp. cinnamon
  • 2 tbs. melted coconut oil
  • For the dressing
  • 2 tbs. olive oil
  • 1 lemon juiced
  • 1 tsp. apple cider vinegar
NOW WHAT: 
  1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
  2. Place the cubes of pumpkin on to one tray, sprinkle with paprika, cinnamon and drizzle with 1 tbs. coconut oil.
  3. Place the grated cauliflower on to the other tray, sprinkle with chopped shallots and drizzle with 1 tbs. coconut oil.
  4. Place both trays in to the oven for 20 minutes.
  5. Meanwhile, in a small bowl mix all dressing ingredients together.
  6. Now, in a large bowl place the cabbage, coriander, cooked pumpkin and grated cauliflower, mix really well.
  7. Drizzle with dressing and mix again.
  8. Transfer to a serving platter and garnish with roasted almonds.
GRAPE & PANETTA SALAD RECIPE
Serves 4
Prep Time: 20 minutes           Cook Time: 20 minutes
STUFF YOU NEED:
  • 1 bunch green grapes
  • 4 slices pancetta chopped
  • 150g (5 oz.) baby spinach/red beetroot leaves
  • 1/2 cup walnuts, crushed
  • 2 tbs. goats feta crumbled
NOW WHAT: 
  1. On a large plate place the baby spinach/beetroot leaves followed by the pancetta, grapes, feta and walnuts. Enjoy!
HEALTHY QUINOA & PUMPKIN SALAD RECIPE
Serves 4
Prep Time: 20 minutes           Cook Time: 40 minutes
STUFF YOU NEED:
  • 3 cups pumpkin cubed
  • 2 zucchinis diced
  • 1 chilli finely diced
  • 1/2 lemon juiced
  • 1 1/2 cups water
  • 1/2 cup quinoa
  • 1/2 cup fresh coriander chopped
  • 2 tbs. macadamia oil
  • 1 tsp. cumin
  • salt and pepper
NOW WHAT: 
  1. Preheat oven to 180*C and line 2 baking trays with baking paper.
  2. In a large bowl coat the pumpkin and zucchini with oil, cumin and season with salt and pepper.
  3. Lay out the pumpkin and zucchini on the prepared trays and pop into the oven for 40 minutes or until cooked.
  4. Meanwhile add the quinoa and water to a saucepan, bring to the boil, cover and lower the heat to simmer for 15 minutes.
  5. To finish, in a large bowl combine the roasted pumpkin, zucchini, cooked quinoa, coriander, chilli and lemon juice. Toss carefully, DELISH!

 

 

 

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