JUNE 2026 38 T he best meals are the ones that feel effortless to pull together. That is where fresh summer salads come in. They do all the work for you, and they show up looking like you spent way more time putting them together than you did. June 5 is National Veggie Burger Day, and if you are firing up a plant-based meal this month, these three salads are exactly the kind of sides that belong on the table with it. Bright, satisfying, and substantial enough to hold their own, they turn a simple weeknight dinner into something worth sitting down for. The French potato and green bean salad is a classic that feels right at home on a summer table. Tossed warm with grainy mustard and sherry vinegar dressing, it is the kind of side dish that disappears fast. Next up is the roasted cauliflower spring salad with tahini dressing, packed with quinoa, asparagus, peas, and brussels sprouts – this one is hearty enough to stand alone. The crunchy za’atar chickpea salad with vegan tzatziki drizzle is our nod to National Cucumber Month. Roasted chickpeas, fresh veggies, kalamata olives, and a cool homemade tzatziki drizzle make this one seriously hard to put down. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes! Only $10 a month! The ultimate summer side dish 1. Preheat oven to 425 F. Lay the cauliflower on a sheet pan. 2. Spray or toss with avocado oil, then sprinkle with salt, pepper, and smoked paprika 3. Bring a pot of water to boil and drop in asparagus and peas and cook for one minute, then drain. 4. Mix up dressing. 5. Add everything to a bowl and toss with dressing. • 1 cup cooked quinoa • 1 head cauliflower, chopped • ½ tsp. smoked paprika • 1 bunch asparagus, woody stems removed and chopped • 2 cups frozen peas • 3 cups shredded brussels sprouts • ¼ cup chopped dill • ½ cup toasted pumpkin seeds or pistachios • 4 tbsp. tahini • 2 tsp. maple syrup • 1 tsp. Dijon mustard • Juice of ½ -1 lemon • 2 tbsp. olive oil • 2 tbsp. water • ½ tsp. salt • ¼ tsp. pepper • DIRECTIONS • • INGREDIENTS • • DRESSING • Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Roasted caulilower spring salad Roasted caulilower spring salad Serves 4 Serves 4 • INGREDIENTS • • DRESSING • • 2 pounds red potatoes (all similar in size) • 12 oz. green beans • ¼ cup sliced or diced red onion • ½ cup chopped Italian parsley • ½ cup chopped dill • ⁄ cup olive oil • 2 tbsp. sherry vinegar • 2 tbsp. grainy mustard • ½ tsp. each: garlic granules, salt, pepper 1. Bring a pot of water to boil then drop whole potatoes in the water for 12-15 minutes. 2. Chop the potatoes into bite size pieces. 3. Add the green beans and blanch for the last 1-2 minutes. 4. Mix up dressing and pour over the warm potatoes and green beans. Mix to incorporate. 5. Now add the remaining ingredients. Serve warm or chilled. • DIRECTIONS • French potato & green bean salad French potato & green bean salad Serves 6 Serves 6 Crunchy za’atar chickpea salad Crunchy za’atar chickpea salad Serves 2-4 Serves 2-4 • 1 cup plain dairy-free yogurt • ½ cup grated English cucumber (skin on) • 1 tbsp. olive oil • 1 tbsp. fresh lemon juice • 1 garlic clove, finely minced • 1 tbsp. chopped fresh dill • ½ tsp. salt • ¼ tsp. black pepper • 1 cup chopped English cucumber • 1 cup halved grape tomatoes • ¼ cup thinly sliced red onion • ¼ cup crumbled dairy-free feta cheese • ¼ cup kalamata olives • 2 tbsp. chopped fresh parsley • 1 can chickpeas, drained and rinsed • 1 tbsp. olive oil • 1 tbsp. za’atar • INGREDIENTS • • DRESSING • • SALAD • 1. Preheat the oven to 400 F. Line a sheet pan with parchment paper. 2. Pat the chickpeas very dry with a clean towel. 3. Add them to a bowl and toss with olive oil and za’atar. 4. Lay on a sheet pan in a single layer and roast for 20-25 minutes until golden and slightly crisp. 5. In a blender, combine the cucumber, yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. 6. In a large bowl, combine the chopped cucumber, tomatoes, red onion, feta, olives, and parsley. Add the roasted chickpeas to the bowl. Toss and enjoy! • DIRECTIONS •