What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.
The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper. It’s magical! Zingy, savory, salty, and naturally sweet. Perfection! The marriage of these flavors is next level. Plus, just 25 minutes required. Let us show you how it’s done!
Salt, pepper, coconut aminos, and tahini around fresh zucchini, limes, radishes, bell pepper, corn, and pineapple
How to Make This Summer Salad
This salad is filled with fresh, crunchy, seasonal produce including corn, zucchini, red bell pepper, green beans, and radishes. Pineapple adds a naturally sweet, fruity element to take it to the next level!
Cutting board with fresh green beans, zucchini, red bell pepper, corn, radishes, and pineapple
The couldn’t-be-simpler dressing is made by whisking creamy tahini with lime juice for tanginess, coconut aminos for a salty-sweet element, and salt and pepper for added flavor.
