Hydrating Cucumber-Mint Quinoa Salad

Light, refreshing, and full of plant-powered energy. Cucumbers cool the body, mint awakens the senses, and quinoa gives steady fuel without feeling heavy.

Ingredients:

1/2 cup uncooked quinoa

1 cup water

1 lg cucumber diced ( de-seed if saving for later)

1/4 cup fresh mint leaves chopped

2 scallions sliced

1/2 cup cherry tomatoes cut in half

Juice of 1 lemon

2 tablespoons olive oil

salt/ pepper to taste

Instructions:

Rinse the quinoa well, then combine it with water in a small pot. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes or until fluffy and the water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, cucumber, mint, tomatoes, and green onions.

Drizzle with lemon juice and olive oil. Toss gently, then season to taste with salt and pepper.

Pro Tip: Add a handful of chopped parsley or a pinch of lemon zest for an extra burst of flavor and detox support.

Zucchini Noodles with Lemon-Tahini Sauce

Cooling, crunchy zucchini paired with a creamy lemon-tahini sauce makes for a light and delicious dish that is easy on your digestion and keeps you feeling light and balanced.

Ingredients:

2 medium zucchini, spiralized or peeled into ribbons
¼ cup tahini
1 tablespoon olive oil
Juice of 1 lemon
1 small garlic clove, grated (optional)
2 tablespoons water (to thin, as needed)
Pinch of sea salt
Hemp seeds, or chopped nuts for topping

Instructions:

In a small bowl, whisk together the tahini, olive oil, lemon juice, garlic (if using), and salt. Add water a little at a time until the sauce reaches a smooth, pourable consistency.

Toss the zucchini noodles with the sauce until well coated. Sprinkle with hemp seeds, chopped nuts, or a protein before serving.

Pro Tip: Serve this chilled or room temp—perfect for hot summer days when your body craves cool, calming foods. You also could add a protein of choice to make it a full meal ( grilled shrimp, tofu, chicken etc)

Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!