One of the staples of the Conscious Cleanse eating plan are great big meal-sized salads! When the weather heats up, standing over a hot stove to cook a meal is not ideal. So we wanted to share some of our favorite summertime salad recipes with you today!
We love salads, but it’s easy to get tired of the same old salad day in and day out. The best way to keep coming back for more greens is to get creative with the salad dressing and toppings! All these salads use flavorful dressings plus unique and tasty toppings to upgrade your summer salad experience.
Today, we’ve picked 3 of our favorite summer-inspired salad recipes to share with you, including a brand new recipe that’s exclusive to our online cleanse program. That’s right – if you become a Conscious Cleanse On Demand member, you’ll get access to recipes that are available just to YOU!
The Big Island Salad is cleanse-friendly and packed with delicate flavors that will transport you to tropical shores. Who needs a beach vacation when you’ve got this recipe!
Our flavorful Mediterranean Salad with Goat Feta falls into your 80:20 Lifestyle meal rotation due to the cheese and tomatoes and pairs perfectly with a glass of low-sugar wine and a summer evening.
And last but not least, the Conscious Cleanse On Demand exclusive Strawberry Fennel Kale Salad truly tastes like summertime in a bowl – these flavor combinations are unconventional but SO delish. It also falls under the 80:20 category because of the strawberries.
Keep scrolling for the recipes, and happy summer salad-making!
Jo & Jules
The Big Island Salad
Yield: 1 large salad
- ¼ cup macadamia nut oil
- ¼ cup freshly squeezed lime juice
- 1 large bowl arugula
- ½ cup garden peas (cooked, if using frozen peas)
- 1 carrot, shredded
- ¼ cup purple cabbage, shredded
- ½ cup green cabbage, shredded
- 1 large handful hemp seeds
- 1 large handful dulse flakes
- Pinch sea salt
- Freshly ground black pepper to taste
In a large bowl combine arugula, macadamia nut oil and lime juice. Toss to coat well. Add in peas, carrot, cabbage, hemp seeds and dulse flakes. Toss again. Season with sea salt and pepper, adding more oil or lime juice as needed.
Mediterranean Salad with Goat Feta
Yield: 2 servings
- 2 pre-grilled chicken breasts, diced*
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 1 pint cherry tomatoes, chopped
- ¼ cup fresh basil, cut into thin ribbons
- ½ small red onion, finely chopped
- ½ cup Kalamata olives, pitted
- 2 TB. Ume plum vinegar
- 1 TB. apple cider vinegar
- 1 TB olive oil
- 1 tsp. honey
- Zest of 2 lemons
- Juice of half a lemon
- ½ cup goat feta cheese**
- Sea salt and black pepper, to taste
In a large salad bowl, add chicken*, romaine, cucumber, tomatoes, basil, onion and olives. Toss and set aside.
In a small bowl, whisk together vinegars, olive oil, honey, zest and lemon juice to make the dressing. Pour dressing over salad and toss to combine. Season with salt and pepper if desired.
Refrigerate for 5-10 minutes to allow the flavors to develop. Top with goat cheese feta**.
*Variation: Plant lovers can skip the grilled chicken in place of 1 can garbanzo beans, rinsed.
**Not a goat cheese fan? Try our Cashew “Feta” Cheese.
Strawberry Fennel Kale Salad
To unlock this exclusive recipe, become a Conscious Cleanse On Demand member here!
If you liked these recipes and would like to learn more about the Conscious Cleanse, we invite you to join our online community! As a welcome-gift, we’ll send you our Taste of the Conscious Cleanse Free eCookbook, a collection of more of our favorite recipes!
We also share new recipes, free live calls with us, and more healthy lifestyle tips, plus let you know when our next group cleanse is coming. Welcome! We’re so glad you’re here.
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