Sometimes a dish just screams summer, and this summer antioxidant salad is definitely one of those dishes! It is fresh, vibrant, zesty and delicious. Just look at all those colors and tell me you don't want to dive right in!
Summer Antioxidant Salad
This salad is just bursting with color!
Load it up with all the goodness of fresh summer produce
You will need:
- baby spinach leaves
- spring onions
- orange capsicum
- red capsicum
- cherry tomatoes
- chopped walnuts pumpkin seeds, sunflower seeds, and hemp seeds
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
It looks like a huge list of ingredients, but honestly, just use whatever summer produce you have at hand and you will be good to go.
How To Make This Rainbow Salad
In this summery salad, you will find a healthy dose of greens, some fresh fruit to sweeten it up (and make it more tempting for the kiddos), a handful of nuts and seeds, plus a really simple dressing, which blends in perfectly with all of the beautiful fresh flavours.
I am a big fan of salads like this being made up on a huge chopping board and served up family-style in the middle of the table.
Simply layer all the ingredients, pour over the dressing and serve up.
This is best eaten fresh, as the spinach leaves can go soggy if left for too long.
Be sure to spread the most popular ingredients (i.e. the peaches and strawberries) around the board so that one person doesn't take them all with their first scoop of salady goodness.
What To Serve With Antioxidant Salad
This salad is great by itself if you are looking for a light meal.
If you want something a bit more substantial it also goes well with:
- Rotisserie Chicken (either homemade or storebought if you don't want to heat up the kitchen)
- Teriyaki Salmon or Teriyaki Chicken (to make it even more summery, cook them on the BBQ)
- Any grilled salmon or fish
- Lamb chops
- Grilled portobellos if you want to keep it vegetarian/vegan
It is a great all-rounder salad that goes with pretty much anything.
Whatever is coming hot off the BBQ will be a great match.
Storage and Meal Prep
This salad is best eaten once it has been dressed and served.
Left too long and the spinach will go soggy.
If you like to prep ahead of time, make the salad and store it in an airtight container in the fridge with the dressing kept separately until ready to serve.
When it comes time to serve, simply add the dressing and away you go.
Summer Antioxidant Salad
- 3 cups baby spinach leaves
- 4 radishes sliced thinly
- 3 spring onions white and light green parts only, cut into thin strips
- ½ orange capsicum thinly sliced
- ½ red capsicum thinly sliced
- ½ cucumber thinly sliced
- 10 cherry tomatoes quartered
- 10 strawberries hulled and quartered
- 1 slices fresh peach skin removed and cut into
- 2 tablespoon each of chopped walnuts pumpkin seeds, sunflower seeds and hemp seeds
- ¼ cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 ½ tablespoon walnut oil (if you don't have walnut oil just go without)
- Juice of 1 lemon
- Salt and pepper to taste
- Prepare all the fruits and vegetables. Lay them out on a large chopping board or serving plate
- Sprinkle with the nuts and seeds
- Mix all dressing ingredients together (EVOO, balsamic vinegar, walnut oil, lemon juice) in a glass jar and drizzle over the salad
- Serve and enjoy
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.