Lunch Recipes

Summer Salad

Summer is salad season when bright flavors, peak‑season produce, and effortless freshness take center stage. To elevate your next salad, consider adding a probiotic‑rich twist that delivers both flavor and feel‑good benefits.

This recipe features a small bottle of Bio‑K Plus® Blueberry Vegan Drinkable Probiotic blended right into the dressing for a naturally creamy texture and a subtle tang. Each bottle delivers billions of beneficial bacteria to support digestive health, while pairing beautifully with fresh herbs and vibrant ingredients. The result is a light yet indulgent salad that’s perfectly suited for summer grilling and warm‑weather entertaining.

Fresh, flavorful, and delightfully unexpected, this is one salad you’ll want to make all season long.

Summer Salad
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Lunch

Summer Salad

Serves: 4

Salad

½ cup cooked quinoa
1 cup frozen shelled edamame
4 cups spinach
1 cup chopped kale
½ cup chopped fresh cilantro
2 Lebanese cucumbers, sliced
8 radishes, julienned
1 cup blueberries
½ cup crumbled feta cheese

Dressing

1 bottle of Bio-K+'s blueberry vegan drinkable probiotic
2 tbsp. extra-virgin olive oil
1 tsp. lime juice
2 tbsp. hulled hemp seeds
¼ cup coarsely chopped fresh chives
3 tbsp. fresh coriander, coarsely chopped
1 tbsp. coarsely chopped fresh basil
4 tsp nutritional yeast
¼ tsp. sea salt
Ground pepper, to taste

Directions

  1. In a small blender, blend all the ingredients for the dressing until smooth. Pour into a small bowl and set aside in the refrigerator.
  2. Cook edamame in a pot of boiling water for about 4 minutes. Drain and rinse in cold water. Set aside.
  3. Place all salad ingredients in a large bowl.
  4. Just before serving, pour dressing over salad and toss gently. Serve immediately.

Recipe courtesy of Bio‑K Plus®
Photography by Laura G. Diaz