As the weather gets warmer, your body begins to crave lighter foods that are full of water. Pay attention to these cravings and fill up on fresh cooling foods as they come into season. Strawberries, asparagus and a wide variety of lettuces are just a few things spring has to offer.
Salads are a great way to take advantage of spring produce since many spring vegetables require no cooking. Here an easy salad to get you started, and a delicious dressing that pairs well with it. Light, refreshing and tasty.
Vegan Spring Salad
Serves 1 as large entree or 2-3 as side dish
1/2 head of butter lettuce
1 celery stalk, diced
1/4 C shredded carrots
1/2 C red cabbage, thinly sliced
1/4 C chickpeas, drained and rinsed
1 leaf of swiss chard, sliced into thin strips
1/2 C berries of choice, cut bite-sized if necessary
1/2 avocado, sliced
2 Tbsp extra virgin olive oil
1 clove of garlic, minced
1 Tbsp, tahini
juice of 1/2 of a lemon
pinch of sea salt
Mix all salad ingredients except avocado together and stir
Add avocado and stir again
Stir all dressing ingredients together in separate bowl
Add dressing ingredients to salad and stir to mix well
This vegan salad is full healthy fats, and has a good amount of protein from the combination of chickpeas and tahini. It’s sure to keep you full on a nice spring day and it gives new meaning to the saying, “Taste the rainbow.” Make more and portion it out for the week if you’d like. Just be sure to add fresh avocado each time. Enjoy!