Salad recipes for that summer body

Inside Scoop
Inside Scoop

The sun is shining, the birds are chirping and your gym keeps sending you love letters … Yep, you guessed it, Unlocked Fam! It is that time of year again, and what does that mean? Sun's out – gluten-free, vegan and hand-ground linseed – buns out!

Because we are so cool, we are giving you two of our fave salad recipes to keep you healthy this summer!

Asian Citrus Salad

Why do we love it? Because this zesty salad is the perfect light meal, packed with protein (for those gains) and veggie goodness!

What you need:

  • 5 bunches of chopped cos lettuce.
  • 1 can oranges segments in light syrup, drained.
  • 1/3 cup shredded garlic chicken.
  • 1/3 cup carrots, grated.
  • 1 avocado, diced.
  • 2 soft-boiled eggs, diced.
  • 1/4 cup spring onions.
  • 1/4 cup plus 2 tablespoons apple cider vinegar.
  • 1 clove garlic, pressed.
  • 1 tablespoon dark sesame oil.
  • 1 tablespoon brown sugar.
  • 1 teaspoon grated ginger.
  • 1 teaspoon light soy sauce.

What you gotta do:

  • For the vinaigrette, whisk together apple cider vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl and set aside in the refrigerator.
  • To make it preety, place cos lettuce greens in a large bowl, then top with arranged rows of oranges, chicken, carrots, avo, soft boiled eggs and spring pnions.
  • Serve ASAP with your yummy dressing on the side.

 

Fruity Quinoa Salad

Why do we love it? Because this fruity salad is as yummy to eat, as it is pretty to look at. It is packed with mango and berries and perfectly balanced, with a fresh but tart vinaigrette and fresh mint!

What you need:

  • 2 cups red quinoa, steamed with chicken stock.
  • 1 ripe mango, diced.
  • 1 cup strawberries, diced.
  • 1/2 cup blueberries.
  • 2 tablespoons pistachios.
  • Chopped mint leaves.
  • 1/4 cup truffle oil.
  • 1/4 cup apple cider vinegar.
  • Zest of 1 orange.
  • 3 tablespoons freshly squeezed lemon juice.
  • 1 tablespoon brown sugar.

What you gotta do:

  • To make the vinaigrette, whisk together truffle oil, apple cider vinegar, orange zest, lemon juice, and brown sugar in a small bowl, and set aside.
  • In a large bowl, combine the streamed quinoa, mango, strawberries, blueberries and pistachios. Stir in the epic vinaigrette.
  • Serve immediately, garnished with your chopped mint leaves.