The Lifestyle

Taste of Summer: Our Three Favorite Fresh & Easy Salads

July 27, 2017

Ahhh the sweet taste of summer is in full effect. It’s our favorite season to eat clean. The abundance of fresh fruits and vegetables this season makes it easy to eat your way to better health. Not only does filling your plate with more produce help you achieve and maintain a healthy weight, it energizes your body from the inside out.
Our friend and wellness expert, Candice Kumai created these three delicious & sinless recipes packed with antioxidants to protect your skin from the sun, macrobiotics to detoxify your body and fresh flavors to leave you feeling satisfied. Enjoy!

Macrobiotic Hijiki-Avocado Salad

This macrobiotic meal is naturally clean and detoxifying€”plant-based and includes Japanese sea vegetables, local produce, and healthy grains. Macrobiotic foods are great for resetting and balancing the body post indulgence or vacation. Try this salad and let us know how you like it! Makes 3 servings (ready in 30 minutes)

For the Salad:

  • 1 cup soaked/reconstituted hijiki seaweed,*drained (measure: 1/4 cup + 1 tablespoon dried hijki with 3/4 cup water)
  • 2 cups cooked quinoa
  • One 15-ounce can adzuki beans, rinsed and drained
  • 1 ripe avocado, pitted and cut into cubes

For the dressing:

  • 2 tablespoons liquid aminos or reduced-sodium Tamari soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil


  1. In a medium bowl, soak and reconstitute 1„4 cup, plus one tablespoon dried hijiki in 3/4 cup water for about 15-20 minutes. Drain all excess liquid.
  2. In a large bowl, whisk together the Bragg Liquid Aminos or reduced-sodium tamari soy sauce, rice vinegar and toasted sesame oil.
  3. Add the reconstituted hijiki, quinoa, and adzuki beans to the dressing, and toss to coat.
  4. Top with avocado and serve immediately.

Fresh Watermelon Radish Salad

6 servings (ready in 20 minutes)

For the Lemon Vinaigrette:

  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt

For the Salad:

  • 1 small (5-pound) watermelon, or 1„2 large watermelon, rind removed, sliced into thin 3-inch triangles
  • 1 bunch radishes, thinly sliced (preferably on a mandoline), and julienned, radish tops reserved for garnish
  • 3„4 cup hearts of palm, thinly sliced on the bias
  • 1„2 cup hazelnuts, crushed, to garnish


  1. In a small bowl, whisk together all the ingredients for the vinaigrette.
  2. In a large salad bowl, combine the watermelon, radishes, and hearts of palm. Toss with half of the vinaigrette. Reserve the other half of the dressing and use more, if desired.
  3. Top with the hazelnuts and reserved radish tops.

Grilled Summer Corn & Avocado Salad

 6 Servings (ready in 20 minutes)

For the Creamy Dill Vinaigrette:

  • 1/4 cup + 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon 0% Greek yogurt
  • 1 teaspoon fresh dill
  • 1/2 teaspoon Mexican chili powder
  • 1/2 teaspoon smoked paprika

For the Salad:

  • 2 corn ears, charred on the grill or stove top
  • 1 medium jicama
  • 1 English hothouse cucumber, unpeeled
  • 2 tablespoons chopped fresh dill, stems removed
  • 1 ripe avocado, cut into small cubes
  • Dill sprigs, to garnish


  1. In a small bowl, whisk together all the ingredients for the vinaigrette and set aside.
  2. Remove the charred corn kernels from the cobs by placing the cobs on a clean work surface and shaving off all sides using a serrated knife. Place them in a large bowl.
  3. Thinly slice the jicama and cucumber.
  4. Into the bowl of corn kernels, add the jicama, cucumber and dill. Toss gently with half of the vinaigrette until thoroughly combined. Finish by adding in the avocado cubes.
  5. Serve garnished with dill sprigs and with extra dressing on the side.

Check out more of Candice’s clean, green recipes at or purchase one of her 6 cookbooks anywhere books are sold!