Serves 5 | Fresh, seasonal, and satisfying
Celebrate the flavors of early summer with this vibrant, protein-packed salad featuring June’s best fruits and vegetables. This recipe blends hearty plant-based protein with hydrating produce and naturally sweet seasonal fruit—perfect for a light lunch or refreshing dinner.
Ingredients:
Protein Base (pick one, ~4 oz per serving):
- 5 cups cooked chickpeas (or swap for 20 oz grilled chicken if preferred)
Fruits (in season for June):
- 2½ cups fresh strawberries, halved
Vegetables (June seasonal picks):
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1½ cups roasted beets, cooled
Dressing (½ cup total):
- Lemon-Tahini Dressing (blend 3 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, 1 tsp
maple syrup, salt to taste)
Instructions:
1. Combine chickpeas, roasted beets, tomatoes, and cucumber in a large bowl.
2. Gently fold in the halved strawberries.
3. Drizzle with the lemon-tahini dressing and toss to coat.
4. Chill for 10–15 minutes before serving to let the flavors meld.
This salad provides a beautiful balance of plant-based protein, fiber-rich vegetables, and antioxidant-packed summer fruits—making it a nutrient-dense, seasonal powerhouse.