Summer Goddess Bowl

Hey there, beauties! 

Like I mentioned in my last post, I’m going to be starting a new series on my blog that involves two of my most favourite things; seasonal produce and salads. Even saying that I realize how similar the two are, but really there can be a wooorld of possibilities and that’s why I decided that yesterday, after making the most amazing salad EVER, that I wanted to bring this to my blog! Each season, I’m going to post a Goddess Bowl (aka salad) recipe that involves some amazing produce that can be found easily during that season! Obviously, since its July, today’s bowl is going to be one that involves Summer produce!

Lets get into it shall we, folks?


Summer Goddess Bowl

Serves: 1


For the Salad:

  • 2 cups Mixed Baby Greens (Romaine, Arugula, etc.) (seasonal)
  • 1/2 cup Shelled and Cooked Organic Edamame Beans
  • 1 small ripe Peach, cut into thin slices (seasonal)
  • 1/4 – 1/3 cup Cherry Tomatoes, halved (seasonal)
  • Sprinkling of toasted nuts and seeds for crunch (such as Sunflower, Pumpkin, etc.)
  • 2 – 3 Tablespoons Crumbled Goats Feta Cheese (I use a local cheese from Happy Days Farms located in Chilliwak, B.C.)
  • 2 – 3 Leaves of fresh Basil, torn into pieces (seasonal)

For the Dressing:

  • 1 Tablespoon of Fig Balsamic Vinaigrette (I use this brand)
  • 1 Tablespoon of Low-Sodium Tamari
  • 1 teaspoon Extra Virgin Olive Oil (optional, I didnt use any because I prefer a more acidic dressing)


  1. Begin by assembling your greens into a bowl, then slicing your peaches, tomatoes and basil.
  2. If using edamame that is frozen, defrost in some boiling water quickly, then cool and place on top of your greens and other veggies. Crumble your feta, and sprinkle generously along with the nuts and seeds.
  3. In a small bowl, whisk together the ingredients for the dressing, and drizzle over the salad. (You can always make more if you find that the original measurements aren’t enough)
  4. Serve cold, and either alone or paired with your choice of protein (edamame is already a great source, but you can easily add chicken or other lean meat of choice). Enjoy!




I sincerely hope that you guys take the time to try this recipe out, even if the combination of ingredients might sound a little bit scary to you! I first got the inspiration to make this salad from my lovely neighbor Alice, who brought me some of her fresh cherry tomatoes, and I instantly knew that they deserved a home alongside other amazing seasonal-stars, and so this salad was born! Surprisingly, all of the ingredients compliment each other in the most delightful way!

Obviously when produce is seasonal and local it is far better for you and the environment as there’s less stress of the environment due to relatively shorter shipping distances, which also prevents the vitamins and minerals in the food from being lost due to sitting for long periods of time. Even though there’s even more benefits I could list, one of the main ones is that it supports local families and farms, promoting a sense of community and relationships made between grower and consumer.

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Wishing you above all Health & Happiness

– Miranda xo

2 Comment

  1. This looks delicious! I’m so there with you with seasonal and local. I just recently started buying all of my meat and eggs from a local farmer and it’s the best deficits on I ever made! So much more nutrient-dense, cost effective and supportive of local economy 🙂

    1. Thanks so much! Yes, it’s amazing just how much you can save – I totally forgot to mention that in the post. So glad that more people are choosing local! Plus, it tastes waaay better – I get my veggies from a farm market down the road and they are hands down the most delicious!

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