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Healthy Summer Salads

Healthy Summer Salads

Healthy Summer Salads

Fresh crisp salads are perfect for the summer season. Healthy and simple to make, we share the salads at the top of our list - have your pick with Nimble HQ’s favourite hearty and light summer salads.

THE HEARTY SUPERFOOD SALAD

Nutritious, delicious and super satisfying, you'll have to keep your friends away from this one.

Recipe by The Brown Paper Bag

Makes: 4 Servings

INGREDIENTS:

6 kale leaves, stalks removed and torn into rough pieces

juice of 1 lemon

pinch sea salt

2 whole beetroot, tops removed and washed

3 cups raw sweet potato, peeled and roughly chopped

1 red capsicum, seeded and roughly chopped

2 tablespoons coconut oil

2 cups cherry tomatoes, halved

1 avocado, diced large

1 cup basil leaves, torn

1 cup flat leaf parsley

2 tablespoons chia seeds

4 teaspoons white sesame seeds

ground black pepper

Optional: walnuts, feta, goat cheese

DRESSING:

¼ cup extra virgin olive oil

2 teaspoons apple cider vinegar

2 teaspoons mustard seeds

2 teaspoons BioglanCamu Powder

2 teaspoons Bioglan Acai Berry Powder

METHOD:

  1. Preheat oven to 200C and line a baking tray with paper.
  2. Wrap beetroot in foil and place in oven for 45 minutes.
  3. Whilst beetroot is cooking place kale leaves in a large bowl, pour over lemon juice and sprinkle with salt, then using clean hands massage the lemon juice into the kale for approximately 5 minutes, then set aside whilst vegetables are cooking.
  4. Arrange capsicum and sweet potato on baking tray, drizzle with oil then place in oven.
  5. Keep the beetroot in the oven at this time too.
  6. Cook all vegetables for 20 minutes, then remove from oven and allow to cool approximately 10 minutes.
  7. Peel the skin from the beetroot using your hands, trim the ends, then cut beetroot in eighths.
  8. Remove skin from capsicum pieces (optional).
  9. Combine all ingredients for dressing in a small jar and shake well to ensure Camu and Acai are dissolved in the oil and vinegar.
  10. Arrange kale leaves, roasted vegetables, cherry tomatoes, avocado and herbs between two serving plates, sprinkle with chia and sesame seeds, finish with a drizzle of Camu Acai dressing, a good grind of black pepper and serve.

CHICKEN AND MANGO SUMMER SALAD

A light and refreshing salad perfect for your days spent at the beach or by the pool.

Recipe by Food Fit + Repeat

Makes: 4 Servings

INGREDIENTS:

600gm of organic chicken breast

2 punnets of cherry tomatoes

1 avocado

1 red onion

2 cucumbers

2 mangoes

1 lettuce (oak lettuce works best)

Handful of sliced roasted almonds

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Pinch of Himalayan salt

Cracked pepper

METHOD:

  1. Grill chicken breasts in 1 tablespoon of coconut oil
  2. While chicken is cooking thinly slice the avocado, cucumber, onion and mango
  3. Chop the cherry tomatoes into quarters
  4. Once the chicken is cooked through remove from pan and slice
  5. Line up 4 bowls and place ¾ lettuce leaves in each
  6. Portion the veggies/mango/chicken into each of the bowls and season each with olive oil, balsamic vinegar, sea salt and cracked pepper.
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