Why You’ll Love This Salad

• Sweet, earthy, creamy, and tangy all in one bite
• A total showstopper for spring/summer brunches
• Ready in just 15 minutes
• Easy to customize and meal-prep friendly

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Strawberry Beet Salad

Servings 2

Author MashiEats.com

Ingredients

• ½ cup Strawberry, halved or quartered
• ½ cup Beet, cooked, cubed
• ¼ cup Cucumber, cubed
• 1 handful Mint, chopped
• 2 tbsp Olive Oil
• ½ Lemon
• 1 tbsp Tahini (optional)

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Instructions

• If using raw beets, roast them at 400°F for ~30–40 mins until fork-tender. Cool and slice. I used cooked beets from Love Beets.
• Simply toss everything in a bowl or container.
• For richness, optionally drizzle tahini.
• Mix well and enjoy!

Recipe FAQs

Can I use pre-cooked or canned beets?
Absolutely! It’s a great shortcut—just slice and go.

Can I make this salad ahead of time?
Yes! Just keep the dressing on the side until ready to serve.

What can I use instead of goat cheese?
Feta, blue cheese, or a plant-based soft cheese all work well.

Customization Ideas

• Swap arugula for spinach or mixed greens
• Add grilled chicken or salmon to make it a more complete meal
• Sprinkle hemp seeds for a protein boost
• Use blueberries or blackberries instead of strawberries

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High Protein Fruit Yogurt Cup

Servings 1

Author MashiEats.com

Ingredients

• 1 cup Greek yogurt I used Chobani
• 1 tbsp Chia seeds stir in with yogurt to prevent clumping
• 1 scoop Protein powder I used Orgain chocolate
• 1-2 tbsp Peanut butter powder PB2 – 1-2 tbsp
• ½ cup Frozen blueberries use fresh if available
• ½ cup Frozen strawberries use fresh if available
• 1 tbsp Chopped nuts

Optional

• cacao nibs for extra crunch

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Instructions

• Add chia seeds to yogurt in a 16 oz jar and mix. I used a chopstick.
• Add the rest of the ingredients in the order.
• Let refrigerate overnight and enjoy!

Jars used