Super Seed Salad for Summer

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

On warm, sunny summer days I love throwing together quick and easy salads. Packed with protein that helps to support a healthy immune system and fiber to control hunger, blood sugar stability and give you plenty of energy, this salad is a new favorite. Adding seeds to your salads, or any meal for that matter, is an easy way to get in extra nutrients, like the chia and pumpkin seeds that are rich in omega-3’s. I even added mustard seeds which are a rich source of essential oils, minerals and vitamins. And don’t feel like you need to pile on heavy dressing to make a salad taste good. I like to keep it light with fresh lemon and a bit of extra virgin olive oil.


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  • 4 large handfuls of baby spinach
  • 8 kale leaves (tuscan cabbage)
  • 1/4 red onion
  • 1 large carrot
  • 6 cherry tomatoes
  • 1 cup (250 g) garbanzo beans
  • 1 cup (250 g) black beans
  • 1/2 tbsp mustard seeds
  • 1/2 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin seeds
  • 1/2 lemon
  • 1 tbsp olive oil


1. Wash all produce then chop kale, onion and carrots.

2. Rinse beans (get BPA free can or make from dried).

3. Assemble in four bowls (or save the leftovers for the next day)

4. Squeeze lemon over salad, drizzle olive oil, then toss to combine.


  • Spinach – romaine
  • Kale – swiss chard
  • Onion – radish
  • Carrot – cooked sweet potato
  • Tomato – red cabbage
  • Sesame seeds- poppy seeds
  • Chia – hemp seeds
  • Olive oil – walnut or avocado oil
  • Lemon – lime
  • Pumpkin seeds – walnuts

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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