So what was your vice over the long weekend? Sweets? Booze? Fast food? All of the above? No worries – now’s your chance to get back on the clean eating band wagon. I’m definitely going to be relying on our summer-ready recipes to right my wrongs from the last three days! The salad Sarah has for us this week is as gorgeous as it is delish. 


With summer just around the corner, we all want to feel more energized and rock our best bodies by eating mindfully. Salads are the solution to ensure that you are getting all the nutrients you need, while feeling balanced and light. I personally adore this plant-based salad because it provides ample protein from the organic edamame for blood sugar control, beneficial fats from the avocado for satiety (a super food that helps to curb cravings and enhances skin health) and bright leafy greens paired with crunchy celery for added fiber and hydration to keep your insides nice and clean. The fresh citrus really brightens this salad, adding a burst of color and flavor to please your palate. Citrus fruits are packed with the powerful antioxidant Vitamin C, which gives your body a much-needed immune boost to stay vibrantly well.

Most store bought salad dressings are loaded with sugar and impure additives to make them last longer and taste better. However, the homemade dressing that accompany’s this salad is ultra fresh, nutritious and perfectly balanced with a little salt, acidity, sweetness, savory goodness and beneficial fat for maximum flavor.

Mouth watering yet? I just know you’re going to love this clean recipe as much as I do.


Serves 2
Recipe Inspired by Joy The Baker

INGREDIENTS (all organic where possible)

• 2 cups leafy greens
• 1 grapefruit, segmented
• 1 cara cara orange, segmented
• 1 cup shelled *organic edamame (organic ensures the edamame has not been genetically modified)
• 2 celery stalks, thinly sliced
• 1 small (or half of a large) ripe avocado, peeled and sliced

• 3 tablespoons finely diced shallots
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon dijon or whole grain mustard
• 2 tablespoons raw apple cider vinegar (ACV)
• 1/4 cup + 1 tablespoon cold pressed extra virgin olive oil
• A pinch of sea salt and freshly ground black pepper (or to taste)


Add all of the salad ingredients to a medium sized mixing bowl. In a small mixing bowl, use a fork to thoroughly whisk all of the dressing ingredients together. Lightly toss the salad with the dressing.

Serve in 2 beautiful salad bowls and enjoy in good company.


For the rest of our healthy summer recipes CLICK HERE


pbotography by joe lee photography // styling by sarah hawthorne


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