MAY 202 D id you know that May is not just about welcoming those sunnier days and planning for Memorial Day weekend? It’s also National Salad Month! That’s right, a whole month dedicated to celebrating the vibrant, fresh, and delicious world of salads. And what better timing, right? With all the outdoor functions, picnics, and barbecues on the horizon, it’s the perfect opportunity to dive into how salads are not just about keeping things light and healthy but are also a powerhouse of flavors and textures that can steal the show at any gathering. We all know that feeling of wanting to indulge without going overboard. Plant- based salads are a fantastic way to do just that. They’re packed with vitamins, minerals and fiber, thanks to fruits, veggies, nuts and seeds. Plus, they’re hydrating, which is important as the temperatures start to climb. And the best part? You can mix and match ingredients based on what’s in season, ensuring that your salad becomes a main attraction that’s both nourishing and satisfying. Let’s celebrate by taking our salad game to the next level. Let’s get chopping, mixing, and dressing up those greens (and reds, yellows, and purples) and make every meal an opportunity to eat well, feel great, and enjoy the beauty of plant- based eating. Here are three salads that are loaded with healthy ingredients, simple to make, and travel well! And don’t forget, my monthly membership has recipes, health videos and live Zoom cooking classes for $10 per month. Lettuce celebrate National Salad Month Fresh herb greek lentil salad SERVES 4 1. Whisk up dressing and toss with salad ingredients! • 3 cups cooked lentils • 1 red pepper, chopped • 2 cups grape tomatoes, halved or quartered • ½ red onion, sliced • 1 cup dairy-free feta • ½ cup sun-dried tomatoes (lay on a paper towel to remove some oil) • 1 cup Kalamata olives, halved • 1 bunch Italian parsley, chopped • ½ cup fresh basil, chopped Directions Ingredients Fresh dill potato salad SERVES 4-6 Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Cilantro lime black bean salad SERVES 6 • 1 can black beans, rinsed and drained • 1 cup corn • 2 small tomatoes, diced • 1 jalapeño, diced • ½ cup chopped cilantro • 1 garlic clove, minced • 2 tbsp. diced red onion or shallots • 1 tbsp. olive oil • 2 tbsp. lime juice • ½ tsp. each: cumin, salt, smoked paprika • ¼ tsp. pepper • 1 avocado, diced 1. Toss everything together. Best eaten on the same day! Ingredients Dressing Dressing 1. Add potatoes to a large pot and cover with water. Bring to a boil and cook for about 10 minutes until the potatoes are tender but not mushy. 2. Whisk dressing together. 3. Toss potatoes with shallots, dill, parsley, scallions, capers and dressing. Chill and serve! • 3 tbsp. olive oil • Juice of one lemon • 1 tsp. pink salt • 1 tsp. Za’atar spice • 1 garlic clove, minced • 3 lbs. russet or Yukon potatoes, peeled and chopped • ¼ cup shallots, minced • ½ cup fresh dill, chopped • ½ cup fresh Italian parsley, chopped • 3 scallions, chopped • 1 tbsp. capers Directions Ingredients • 3 tbsp. olive oil • 2 tbsp. white wine or champagne vinegar • 1 tbsp. brown mustard • 1 tsp. pink salt • ½ tsp. pepper

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