Red Summer Salad

Summer is officially here and this got me thinking about (and craving) fresh veggies, fruit, and (of course) salads.   Our Red Summer Salad delivers on all of these  – Think earthy beets, sweet watermelon and grapes tossed in a zesty lime and mint dressing.

Bursting with nutrients and flavour, you could easily build a meal around this salad by adding a dollop of fresh cashew cheese, or a side of BBQ grilled tofu.  This is how we like to eat – simple, fresh, and plant-based!

Serve this dish along side your summer favourites this Canada Day weekend (or July 4th for our readers State side)


Serves: 4 – 6
Prep time: 10 mins
Chill time: 1 hour (or more)


4 large beets, boiled, peeled, and diced
1 cup diced watermelon
1 cup red grapes, halved
1 lime, juiced
2 Tbsp extra virgin olive oil
1 tsp Herbamare sea salt blend
1/4 cup shelled pumpkin seeds
Handful of fresh mint leaves, chopped
Fresh cracked pepper to taste


  1. In a large salad bowl, combine the diced beets, watermelon, and grapes.
  2. In a separate bowl whisk together the olive oil, lime juice, and Herbamare sea salt blend.
  3. Dress the red salad mix with the dress, and toss well to combine.
  4. Add in the chopped mint and pumpkin seeds,  toss again to combine
  5. Option to add fresh black pepper
  6. Chill in refrigerator for an hour, or until ready to serve.




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