12/08/2025
Superfood Summer Salads
With warmer days here, it’s the perfect time to embrace the vibrant goodness of raw foods. Salads are a simple, delicious way to pack your plate with fresh produce – and with endless ingredient combinations, the only limit is your imagination. The more colourful and varied your salad, the healthier (and tastier) it can be.
To keep hunger at bay, make sure each salad includes both protein and healthy fats. Boost the nutritional punch with superfoods - think bright seasonal fruits and vegetables, crunchy nuts and seeds, probiotic-rich additions, and nourishing oils.
Here are our top ten tips for creating irresistible summer salads:
1. Power up with protein & healthy fats
Add walnuts, pine nuts, pumpkin or sunflower seeds for texture and nutrients, or serve with a dollop of homemade hummus.
2. Swap mayo for yogurt dips
Tzatziki (natural yogurt, cucumber, lemon juice) adds protein and probiotics while keeping things light and fresh.
3. Make it hearty
Add boiled eggs, lean chicken, cooked beans or feta for an evening-ready salad.
4. Dress for success
Use healthy oils like flaxseed or olive oil with lemon or vinegar for flavour and essential unsaturated fats.
5. Add colour & comfort
Chunks of lightly steamed sweet potato or beetroot bring vibrant colour, fibre, and vitamins.
6. Grate or spiralise
Raw courgette, beetroot and fennel are easier to eat and add a fun twist.
7. Ferment for flavour
Homemade fermented veggies are gut-friendly, immune-supporting, and look beautiful in layered jars.
8. Sweeten naturally
Sprinkle in fresh blueberries or chopped apricots for antioxidants and a burst of flavour (skip dried fruit to avoid excess sugar).
9. Rethink raw
Enjoy thinly sliced broccoli or courgettes to keep their beneficial enzymes intact.
10. Herbs that shine
Fresh herbs like basil, mint, coriander or parsley add nutrients and lift any salad.
Want to deepen your understanding of how food supports health? Join one of our Nutrition courses and discover the science (and joy) of eating well.
