Superfood Summer Salad Recipes

While we definitely had our fair share of festive superfoods over the holiday weekend, we also treated ourselves to some not-so-healthy indulgences (looking at you, ice cream cake). That's okay - it's all about balance, right? But now we're ready to get back on track with our regular healthy diets. Summertime is a great excuse to cook up some delicious culinary creations filled with bright and refreshing superfoods. Plus, sometimes the hot weather can make us feel heavy, and all we want to eat is a light and airy salad. We’ve rounded up a few of our favorite superfood salads that are practically made for the summertime:

1. Superfood Quinoa Salad with Blueberries and Cacao Nibs

Ingredients:

  • 2/3 cup water
  • 1/3 cup quinoa

For the vinaigrette:

  • 1/2 cup fresh blueberries
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tsp agave
  • 1/2 tsp lemon zest packed
  • 1/4 tsp salt
  • Pinch of pepper
  • 1 tbsp Organic Coconut Oil

For the salad:

  • 6 cups spring mix salad blend
  • 2/3 cup fresh blueberries
  • 1/4 cup toasted almonds roughly chopped 2 tbsp Organic Cacao Nibs

Directions:

  1. Bring the water to a boil in a medium pot. Stir in the quinoa, reduce the heat to low and cover. Cook until the quinoa is fluffy and has absorbed the water, about 20-25 minutes.While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a small food processor and blend until smooth, scraping down the sides as necessary.
  2. With the food processor running, stream in the coconut oil and blend until combined and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl to stand while you make the salad.
  3. In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa nibs, tossing to combine. Pour in the blueberry vinaigrette and toss until the spinach is evenly coated. Finally, add in the cooked quinoa and toss until the quinoa is evenly dispersed and coated in the dressing.
  4. Eat immediately!

2. Strawberry Coconut Kale Salad

Ingredients:

  • For the dressing:
  • ⅓ cup Organic Coconut Oil
  • ¼ cup apple cider vinegar
  • 2½ tbsp strawberry jam
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • Freshly ground black pepper

For the salad:

  • 2 large bunches kale, de-stemmed and chopped
  • ½ small red onion, thinly sliced
  • ¾ cup almonds, chopped
  • ⅓ cup Organic Coconut Flakes
  • ½ cup dried cherries
  • ¾ lb strawberries, thinly sliced

Directions:

  1. Place dressing ingredients in a blender and blend until smooth.
  2. Place kale in a large bowl. Pour dressing over top and massage dressing into leaves until the kale is softened and dark green.
  3. Add onion, almonds, coconut, cherries, and strawberries. Toss to combine.

3. Superfood Broccoli Salad with Cherry Chia Dressing

Ingredients:

For the dressing:

  • 1 cup bing cherries pitted
  • 1/4 cup orange juice plus 2 tablespoons, plus zest
  • 1 teaspoon lemon juice
  • 1 tablespoon Organic Coconut Oil
  • 1/4 teaspoon kosher salt
  • 1 tablespoon Organic Chia Seeds plus extra for topping on salad

For the salad:

  • 5 cups broccoli florets cut into small pieces (about 2 small heads)
  • 2 cups kale thinly sliced
  • 10 bing cherries pitted and cut in half
  • 1 large orange peeled and cut into segments
  • 1/4 cup cranberries dried
  • 1 tablespoon sunflower seeds
  • 2 tablespoons sliced almonds

Directions:

  1. Blend cherries, orange juice, orange zest and lemon juice until smooth, about 15 seconds. With the blender running on low, drizzle in the olive oil and puree until dispersed, about 30 seconds. Add ⅛ teaspoon of salt, taste and add more as needed. Add chia seeds and blend for 10 seconds to combine. Allow dressing to sit in blender while you prepare the salad. Add chia seeds.
  2. Fill a large bowl with cold water and 2 cups ice, set aside.
  3. In a pot large enough to fit the broccoli, submerge the florets completely water (about 1-inch above) and bring to a boil. Blanch broccoli for 30 seconds to 1 minute, until bright green. Transfer immediately to the ice bath and allow to cool until no longer warm. Drain florets well, set aside.
  4. In large bowl toss together the broccoli and kale. Toss with desired amount of dressing. Transfer to a large serving bowl and top with sliced cherries, oranges, cranberries, sunflower seeds, almonds and sprinkle with extra chia seeds. 

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