Summer Foods pt. 2

Summer salads like this one with colored beet slices, mango, jicama, and gem lettuce are an excellent way to enjoy fresh, seasonal produce while keeping your meals light and nutritious during hot months. I’ve found that incorporating a lemon miso vinaigrette brings a perfect balance of tanginess and umami, which elevates the crisp sweetness of the mango and the earthiness of the beets. Beets are packed with essential nutrients including fiber, folate, and antioxidants, which support healthy digestion and reduce inflammation. Mango adds not only a burst of sweetness but also vitamin C and beta-carotene, enhancing your immune system. Jicama, a lesser-known root vegetable, offers a unique crunch and is low in calories while providing prebiotic fiber to promote gut health. Gem lettuce acts as a fresh, tender leafy green base rich in vitamins A and K. When making a lemon miso vinaigrette, I mix white miso paste with fresh lemon juice, olive oil, a touch of honey, and a pinch of salt. This dressing marries creamy, tangy, and slightly sweet flavors that complement the salad ingredients beautifully. For extra protein, you can easily add grilled chicken, tofu, or chickpeas to make it a more filling meal. This salad isn’t just delicious but also highly customizable. Depending on what’s in season, feel free to swap ingredients, try different types of lettuce, or add nuts and seeds for crunch. It’s a versatile recipe that keeps lunches and dinners exciting during warm weather while fueling your body with wholesome ingredients.