A Glow Food Side Dish for Backyard Gatherings

There is something about summer meals shared outdoors that feels different. The pace slows. The conversations linger. The table fills with simple dishes made from ingredients that are at their peak.

This White Bean & Grilled Corn Summer Salad is one of those recipes I find myself returning to all season long. It comes together quickly, can be made ahead, and pairs beautifully with everything from grass-fed hamburgers to grilled vegetables and fresh watermelon.

Most importantly, it is filled with what I like to call glow foods—whole, nutrient-dense ingredients that nourish from the inside out. Creamy white beans provide plant protein and fiber to support digestion and balanced blood sugar. Sweet summer corn offers antioxidants and natural sweetness, while fresh herbs, avocado, and extra virgin olive oil bring healthy fats and phytonutrients that help support radiant skin and overall wellness.

It’s the kind of dish that feels both comforting and fresh, proving that healthy food never has to be complicated.

Ingredients

• 2 cans cannellini beans, drained and rinsed
• 3 ears fresh corn, grilled and kernels removed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, sliced

Lemon-Lime Dressing

• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Juice of 1 lime
• 1 teaspoon Dijon mustard
• 1 small garlic clove, grated
• Sea salt and freshly cracked pepper to taste

Directions

1. Grill the corn until lightly charred and allow it to cool.
2. Combine the beans, corn, avocado, tomatoes, onion, parsley, and basil in a large bowl.
3. Whisk together the dressing ingredients.
4. Pour over the salad and gently toss.
5. Taste and adjust seasoning as desired.
6. Refrigerate for 30 minutes before serving to allow the flavors to come together.

Serves 6–8 as a side dish.

Easy Swaps

This recipe is wonderfully forgiving and easy to adapt with what you have on hand.

• No cannellini beans? Use Great Northern or butter beans.
• Add crumbled feta or goat cheese for extra richness.
• Swap basil for fresh dill or cilantro.
• Add diced cucumber for extra crunch.
• Stir in arugula just before serving.
• For additional protein, add grilled chicken or wild-caught salmon.

Why It’s Glow Food

At Love + Be Well, we believe beauty begins with nourishment.

White beans are rich in fiber and plant-based protein, helping support digestion, steady energy, and a healthy gut microbiome. Extra virgin olive oil provides beneficial polyphenols that help combat oxidative stress, while colorful vegetables and herbs contribute antioxidants that support healthy aging and glowing skin.

This simple salad delivers nourishment without feeling heavy—exactly the way summer eating should feel.

Here’s to cool evenings, full tables, and food that loves you back.

Gather, nourish, glow.

Love + Eat Well,

Natalie

A simple way to turn garden vegetables into something everyone reaches for.

There are certain recipes that start as a way to use what’s in the refrigerator and quickly become favorites. These zucchini fritters were one of those happy surprises.

Made with fresh zucchini, shredded cabbage, eggs, almond flour, and a handful of pantry spices, they’re crispy around the edges, tender in the center, and packed with flavor. We love serving them warm with a dollop of lemony Greek yogurt and fresh basil from the garden.

They’re simple enough for a weekday lunch, beautiful enough for brunch with friends, and nourishing enough to make you feel good long after the meal is over.

Ingredients

For the Fritters

• 2 medium zucchini, shredded
• 2 cups shredded green cabbage
• 2 large eggs
• ½ cup almond flour
• 2 cloves garlic, minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon red chili flakes
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For Cooking

• 1 tablespoon extra virgin olive oil
• 1 tablespoon grass-fed butter

Lemon Basil Yogurt

• 1 cup plain Greek yogurt
• Juice of ½ lemon
• Fresh basil, thinly sliced
• Pinch of sea salt

Instructions

1. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, cabbage, eggs, almond flour, garlic, garlic powder, onion powder, chili flakes, sea salt, and pepper.
3. Mix until fully combined.
4. Heat olive oil and butter in a large skillet over medium heat.
5. Scoop about ¼ cup of mixture for each fritter and gently flatten in the pan.
6. Cook for 3–4 minutes per side, until golden brown and crisp.
7. Transfer to a paper towel-lined plate while finishing the remaining fritters.
8. In a small bowl, stir together Greek yogurt, lemon juice, basil, and a pinch of sea salt.
9. Serve warm with the lemon basil yogurt spooned over the top or alongside for dipping.

Why It’s Glow Food

These fritters are packed with ingredients that nourish from the inside out.

Zucchini and cabbage provide fiber, antioxidants, and phytonutrients that support digestion and overall wellness. Eggs contribute high-quality protein, while almond flour offers healthy fats and nutrients that help keep blood sugar balanced. Greek yogurt adds additional protein and beneficial probiotics, supporting a healthy gut—one of our favorite foundations for vibrant skin and wellness.

Fresh basil and lemon brighten the dish while providing antioxidants and fresh flavor that makes healthy eating feel anything but boring.

Easy Swaps

Add More Protein

• Stir in crumbled feta.
• Top with smoked salmon.
• Serve alongside grilled chicken.

Make Them Dairy-Free

• Use avocado oil instead of butter.
• Serve with a dairy-free yogurt alternative.

Boost the Veggies

• Add shredded carrots.
• Mix in chopped spinach.
• Add finely diced scallions.

Herb Variations

• Fresh dill
• Chives
• Parsley
• Mint

For Extra Crunch

• Sprinkle with toasted pumpkin seeds before serving.

These are best enjoyed warm, preferably outdoors on a sunny afternoon with people you love around the table.

Love + Eat Well,

by natalie

A fresh, crunchy cucumber salad from Natalie’s kitchen — layered with cooling cucumbers, creamy avocado, herbs, and bright lemon for the kind of simple summer meal that makes you feel instantly refreshed.

This recipe came together on one of those warmer evenings when we wanted something light but still satisfying.

And honestly…those are usually my favorite kinds of meals.

Simple ingredients.
Big flavor.
Very little effort.

The crisp cucumbers, creamy avocado, fresh herbs, and lemony dressing all come together in the prettiest way. It feels nourishing without being heavy and somehow tastes even better after sitting in the fridge for a little while.

I especially love making this ahead because it’s the kind of recipe that makes healthy eating feel easy.

And anything served in a chilled bowl on a summer afternoon just feels extra good somehow.

Why We Love It

Cucumbers

Hydrating, refreshing, and full of skin-loving water content that helps support that fresh summer glow.

Avocado

Adds healthy fats and creaminess that make this salad feel satisfying and balanced.

Fresh Herbs

Bring brightness, flavor, and that fresh-from-the-garden feeling that makes simple meals feel special.

Make-Ahead Friendly

One of my favorite recipes to prep ahead for lunches, gatherings, or easy summer dinners.

Ingredients

2 large cucumbers, sliced
1 avocado, diced
1/4 red onion, thinly sliced
Fresh dill and parsley
Juice of 1 lemon
Olive oil
Sea salt
Fresh cracked pepper

Optional additions:

feta cheese
chickpeas
grilled chicken
extra herbs

Directions

Slice cucumbers and place into a large bowl.

Add avocado, red onion, and fresh herbs.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and cracked pepper.

Toss gently until combined.

Refrigerate for 20–30 minutes before serving if you have time.

Serve chilled.

Glow Note

I love recipes that feel fresh, simple, and beautiful without needing much effort.

The kind of food that leaves you feeling lighter, calmer, and well cared for.Especially in the middle of summer.

Love + Eat Well,
Natalie