Activ8 Sensational Salad Recipes

Avocado, Bean & Corn Salad

Ingredients

• 100g avocado
• 100ml of rinsed mixed beans
• 60ml of corn
• 4g of fresh coriander chopped
• 50g red onion finely chopped
• 50g red capsicum finely diced
• 20ml apple cider

Method

1. Mix ingredients together and serve as either a side salad or add a protein form for a main meal.

Healthy Caesar Salad

Ingredients

• 100g boiled eggs
• 1 slice sourdough
• 5g clove garlic
• 5g olive oil
• 20g fresh lettuce
• Yoghurt or hummus dressing

Method

1. Rub garlic clove over bread and drizzle oil on top, grill in a pan and chop into cubes. Arrange lettuce, halved soft boiled eggs, croutons and some dressing on a plate and enjoy.

Zesty Cauliflower & Chickpea Salad

Ingredients

• • 100g cauliflower cut into florets
  • 100g of chickpeas rinsed
  • 1 whole lemon with the zest removed and juiced
  • 20g of flat leaf parsley chopped
  • 3g ground cumin
  • 1tbs olive oil
  • 100g of rocket leaves

Method

1. Preheat oven to 180 degrees
2. Dress cauliflower florets in olive oil and cumin and mix well
3. Place on lined baking tray and cover with foil and bake in over for about 20 minutes. Remove foil for last 5-10 minutes so they become slightly golden
4. Mix cauliflower, chickpeas, rocket, lemon zest and juice and chopped parsley. Serve with tahini yoghurt dressing or a little bit extra olive oil

Rainbow Salad

This is a nice light salad for when the weather heats up and you don’t feel like eating anything too heavy. To make it more substantial, simply add in a lean source of protein.

Ingredients

• 200g carrots
• 1 fresh beetroot
• Alfalfa sprouts
• 25g baby spinach
• 100g pumpkin seeds
• Tahini yoghurt dressing

Method

1. Peel and grate fresh beetroot and carrot (use a food processor to limit the mess)
2. Lightly toast the seeds in a fry pan until golden
3. Organise the salad on two plates with different colours, sprinkle the toasted seeds on top and drizzle the dressing

Beetroot, Walnut & Fetta Salad

Ingredients

• 200g beetroots
• 100g of baby spinach
• 50g roughly chopped walnuts
• 25g crumbled fetta
• 2 tsp olive oil
• 2 tsp balsamic vinegar

Method

1. Place clean unpeeled beetroot in a pot of water and bring to the boil, reduce to a simmer and cook until soft (test with a knife)
2. Drain and run under cold water, when cool keep running under the water as you peel the skin off with your hands, chop ends off as well
3. Slice into small wedges, place in a bowl with baby spinach, fetta and walnuts and drizzle oil and vinegar over to dress
4. Serve with a lean protein, or on its own with some tuna

Roast Veggie Salad

Ingredients

• 200g beetroots
• 200g sweet potato
• 200g zucchini
• 100g eggplant
• 200g pumpkin
• 20g olive

Method

1. Heat oven to 200 degrees and line a large tray with baking paper. Cut veggies into large cubes and keep the zucchini and eggplant separate.
2. Place the hard vegetables on the tray and drizzle with olive oil and sprinkle with salt and pepper, coat well.
3. Place in oven for approximately 20 minutes until they are almost cooked, add in the zucchini and eggplant, toss around and bake for another 10-20 minutes until all vegetables are cooked.

These count as a carbohydrate serve, so serve with some protein and green leaves.

Coleslaw

Ingredients

• 100g red cabbage, finely sliced
• 150g green apple, finely sliced
• 50g of celery sliced
• 150g carrot grated
• 40g raisins

Dressing

• ½ cup natural yoghurt
• 1 tbs honey
• Salt and pepper

Method

1. Mix all ingredients. Make dressing separately and drizzle over tossed ingredients.