Summer Salad

Summer Salad

  • Healthy Eating

  • Recipes

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    Summer is salad season. It's a time to load up on freshness, flavor, and lightness. When dressing your salad, why not add some probiotics to support your gut health?

    In this recipe, I suggest adding a small bottle of Bio-K+'s blueberry vegan drinkable probiotic to the dressing. Not only will you get a creamy texture, but you'll also get incredible support for your intestinal microbiota, thanks to the billions of beneficial bacteria in each bottle. The tangy probiotic kick blends perfectly with the fresh herbs and the rest of the ingredients, creating an explosion of flavor and freshness. A perfect salad for your summer grills. You're in for a treat!

    FODMAP and Bio-K+'s Blueberry Vegan Drinkable Probiotic

    Some people follow a low-FODMAP diet to deal with intestinal disorders. This summer salad and dressing is a blend of low-FODMAP ingredients with all the benefits of Bio-K+ probiotics. Certified gluten-free, organic, and non-GMO, Bio-K+'s blueberry vegan drinkable probiotic is not only low in FODMAPs, it's allergen-free and oh-so palatable.


    The choice of ingredients in this salad is based on general indications of the FODMAP diet. It's always best to check with your nutritionist.



    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



    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



    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.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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