June bursts with vibrant flavors and colors as we celebrate National Fruit and Vegetable Month! Join us in savoring nature’s bounty, from succulent berries to crisp greens. Let’s embrace the goodness of fresh produce, nourishing our bodies and delighting our palates with each juicy bite and crunchy munch. Here’s a fun fact: Fruits are not necessarily sweet. Tomatoes are fruit, avocados are fruit, hot chiles are fruits, and cucumbers and squash are fruits. Because they aren’t sweet, people think of them (and classify them in recipes and produce departments) as vegetables. However you think of them, the best thing to do with them is EAT PLENTY OF THEM! Here are two quick and easy salad recipes sure to brighten up your plate:

Easy Fruit Salad recipe:

Ingredients Instructions
  • 1 lb strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 2 cups cubed fresh pineapple
  • 3 kiwi, peeled and sliced into half moons
  • 2 cups seedless red or green grapes, halved
  • 3 mandarin oranges or clementines, peeled and sectioned
  • 2 Tablespoons lime juice
  • 1/4 teaspoon grated lime zest
  • In a large bowl toss together strawberries, blueberries, pineapple, kiwi, grapes and mandarin oranges. In a small bowl, whisk together lime juice, lime zest and maple syrup, if using.
  • Drizzle lime dressing over fresh fruit mixture, toss and serve immediately.
  • Store leftovers in an airtight container in the refrigerator for 3-5 days.

Easy Marinated Chopped Veggie Salad:

Ingredients Directions
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes (~10oz)
  • 2 cups chopped carrots (~4 medium carrots)
  • 1 cucumber, seeded then chopped
  • 1 bell pepper (any color,) seeded then chopped

For the Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
    2 Tablespoons minced shallots
  • 4 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, pressed or minced
  • salt and pepper
  • For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  • Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Bon Appetite! –Becky

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