Salads are much more than just a bowl of lettuce. This summer, add some colour to your meal with mixed textures, fresh herbs and in-season produce.
Not only are these salads addictively delicious, they also contain the daily recommended dose (for adults) of our holy grail product - Mega Oil. Daily consumption of Mega Oil works to treat gut issues that can contribute to skin disorders and overall health issues. For more information, check out this blog.
Watermelon & Feta Salad
If you’ve never tried watermelon in a savory setting, let me tell you… you’re missing out! Juicy and refreshing, the watermelon goes SO well with the other creamy, tangy, and crispy components in the salad. This salad is great to bring to a summer BBQ as it pairs well with whatever you’re grilling, whether that be burgers, corn on the cob or snags.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- ½ garlic clove, minced
- ¼ teaspoon sea salt
- 1 tablespoons Mega Oil
For the salad
- 5 cups cubed watermelon
- 1 heaping cup diced English cucumber
- ¼ cup thinly sliced red onions
- ⅓ cup crumbled feta cheese
- 1 avocado, cubed
- ⅓ cup torn mint or basil leaves
- ½ jalapeño or serrano pepper, thinly sliced, optional
- Sea salt
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, Mega Oil and salt.
- Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and drizzle with remaining dressing. Season to taste and serve.
Did you know broccoli is a member of the cruciferous family of vegetables, which offers potent anti-inflammatory, anti-cancer health benefits. It’s also high in fiber and folate! This salad serves great for summer lunches and thanks to the delicious honey-mustard vinaigrette (no mayo) it’s a healthier alternative.
If you’re craving a lighter salad, feel free to skip the cheese!
For the salad
- Kosher salt
- 3 heads broccoli, cut into bite-size pieces
- ½ cup Cheddar, shredded
- ¼ red onion, thinly sliced
- ¼ cup toasted sliced almonds
- 3 slices bacon, cooked and crumbled
- 2 tablespoons freshly chopped chives
Honey mustard dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine sea salt
- 1 tablespoons Mega Oil
- In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
- Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
- In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
When the temperature starts to rise, the last thing we think about is eating a salad with mayonnaise. This salad is mayo-free and packed with antioxidants and anti-inflammatory vitamins.
- ½ red onion, thinly sliced
- 1 tablespoons sea salt
- Juice of 1 lime
- ½ head red cabbage, shredded
- 1 cucumber, sliced into half-moon shapes
- 1 lb asparagus, sliced into thin discs (with the last woody inch discarded)
- ¼ cup parsley, chopped
- 1/3 cup apple cider or rice vinegar
- ¼ cupextra-virgin olive oil
- ½ cup walnut pieces (optional)
- 1 tablespoon Mega Oil
- Begin pickling the onion before shredding and chopping the salad. First, put the onion slices into a small bowl and cover with sea salt. Toss to mix and let sit for 10 minutes.
- Meanwhile, shred the cabbage and slice the cucumber. Add both to a large bowl.
- Rinse the salt off the onion with warm water and add slices back to the same bowl. Pour lime juice over the onion, toss to mix, and let sit another 10-20 minutes.
- Next, slice the asparagus into small discs and chop the parsley. Add both to the large bowl with cabbage and cucumber. Add vinegar to a medium bowl and slowly whisk in olive oil. Drizzle the vinegar and olive oil over the cabbage, cucumber, asparagus, and parsley.
- Now that the onions have softened and turned a pinkish color, drain the remaining lime juice into the large mixing bowl. Give the onion slices a quick, rough chop and add to the large bowl. If using, add in the walnut pieces. With a large spoon or tongs, mix everything together so that all vegetables are coated in dressing. Refrigerate for at least 1 hour or overnight.
- Serve as a main dish salad, as a side salad, or use slaw as a topper for burgers or lettuce wraps. Store in a glass container in the refrigerator for up to 1 week.
- Drizzle a tablespoon of Mega Oil before serving
Recipe credit :
Love & Lemons - Watermelon & Feta Salad
Cookie and Kate - Broccoli Salad
The Conscious Cleanse - Summer Coleslaw