As winter winds down and spring graces us with its beauty, I am eager to create gorgeous, colorful recipes that are representative of the season…Spring Eats! Not only do we have more daylight (more working hours), but spring also brings us an abundant array of new seasonal foods to experiment with in the kitchen. The pops of vibrant color–signs of abundance–certainly bring joy to cooking. And as long as you have fresh vegetables, fruits and some herbs, the sky is the limit to creation. On top of this, during this time of year, it’s exciting to scour the farmer’s market for seasonal discoveries and thereafter create a beautiful dish, packed with goodness for our body, mind and soul. Below, I share a seasonal market list–Spring Eats–as well as a fresh, citrus kale salad recipe. Bon appetit!
Here is a list of seasonal spring vegetables, fruits and miscellaneous foods that are readily available at your local farmer’s market (or natural food store) in Northern California and many other areas during this time. You will also find these delicious items in your weekly CSA boxes. When you select local foods that are in season, this ensures superiority: the highest vitamin and mineral content, delicious flavors and tastes, as well as more environmentally sound farming practices, due to the fact that these foods did not have to be shipped from another country. Supermarkets are also getting savvy about carrying local produce, so read your signs and look for local labels. Trust me, if you have ever tasted a Minneola tangelo straight from the farm, you will understand.
Spring Eats: Fruit & Veg Market List
- White Onion/Garlic/Scallions
- Brussel Sprouts/Cabbage
- Green Beans/Fava Beans
- Bok Choy/Leeks
- Asian Pears
Now that you have your fresh, seasonal ingredients, it’s time to create a beautiful, yet simple dish that supports our amazing body and its systems. Kale is high in vitamin A, C and trace minerals and with the addition of citrus, you have yet another boost of vitamin C. Your immune system will thank you;) By adding in avocado, EVOO and nuts/seeds, you get a healthy dose of essential fatty acids. Additionally, cilantro and onion are both cleansing to the body. Finally, pair this gorgeous salad with a plant protein smoothie or wild salmon and you are definitely on the path to wellness!
Now for the recipe…
Simple Spring Salad Recipe
Preparation Time: 20 minutes
- 1 bunch of Organic Kale (or other greens)
- 2 tsp EVOO
- Chopped Green Onion
- 1/4 c. Chopped Cilantro
- 1/2 Avocado Sliced or Cubed
- 1 Ripe Tangelo or Orange
- 1 tsp Dried Italian Herbs
- 1/4 tsp Sea Salt
- Lime Juice from 1 Lime
- Handful of Walnuts or Pumpkin Seeds (optional)
- Rinse your kale leaves (or other leafy greens) and dry with a towel or salad spinner.
- Place in a bowl and top with EVOO. Massage the EVOO into your kale leaves to ensure there is an even amount of oil on the leaves.
- Peel your orange, slice into circles or disks and top your kale with the slices.
- Sprinkle on green onion, cilantro, avocado, nuts or seeds, Italian herbs and sea salt.
- Squeeze fresh lime juice on top and mix salad until well combine.
This salad is amazing by itself for a snack or paired with wild salmon for a spring dinner. You can even try experimenting with other varieties of nuts and seeds like hempseeds or pistachios, or try adding some farmer’s market green olives to increase those healthy omega-3’s. You may even pare it down by forgoing the nuts and seeds or cilantro if you prefer to keep it simple. Whichever way you choose to dress your salad, just make sure your ingredients are fresh and in season because this is the secret to nutrient dense, bursting-with-flavor dishes. Your mind, body and spirit will adore you and your taste buds will too!;)
<3 Eat Your Greens Out