Can you believe it? It’s officially the first day of spring!
With snow still on the ground and a chill in the air, I’m trying my very best to get into the spring spirit. But being apart of the #SpringSaladCelebration is the perfect way to celebrate the warmer weather approaching and lots of delicious greens on my plate.
If you’re stuck in a salad rut, then you are going to LOVE all the amazing salads a part of this celebration.
I find I tend to make the same salads over and over again. It gets kinda boring amiright??
I’m sure you know the feeling – after a long day at work, you want to whip up something healthy but you feel like your creative salad energy is zapped and so you default back to your usual.
I get it. Between trying to get your kids to eat something green and then of course, trying to whip up a healthy and tasty dressing, what ends up on the plate isn’t all that exciting.
Well girrrrl, that’s all about to change. Because when nutrition-foodies are put to the test to create something tasty, healthy and all around amazing – you know we’ve got your back.
Here are 12 incredibly healthy and tasty spring salads brought to you by amazing nutritionists who just looooove their food (especially their greens!):
Aleyda (The Dish On Healthy) – Crunchy Thai Quinoa Salad
Jordana Hart (ihartnutrition) – Chickpea Cucumber Salad
Joy McCarthy (Joyous Health) – Spring Inspired Detox Salad
Julie Daniluk – Hot Detox Beet Bop Salad
Kim D’Eon – Shred Into Spring Salad
Marni Wasserman – Zesty Apple Fennel Salad
Marta (Organic Food For Kids) – Spring Asparagus & Spinach Salad
Meghan Telpner (Academy of Culinary Nutrition) – Wild Rice Protein Salad
Rachel Bies (The Healthy Bies) – Sour Cabbage & Fennel Salad
Rachel Molenda – Dandelion Citrus Salad
Sisley Killam (The Pure Life) – Sweet Potato Arugula Quinoa Salad
I’ve got my delicious Kale, Apple & almond Salad recipe below. Get ready to whip up something yummy.
ENJOY!
- 1 large bunch Tuscan (Lacinato) kale
- 1 medium apple (I used local and organic Ambrosia apples)
- 2 tablespoons sliced almonds
- 1 tbsp hemp seeds
- 2 tbsp organic thompson raisins
- 1 ounce Parmigiano-Reggiano, grated (optional, but adds the perfect salty bite!)
- DRESSING
- 1 teaspoon Dijon mustard
- 2 teaspoons raw honey
- Juice of 1 lemon
- 2-3 tablespoons extra virgin olive oil
- Pinch of salt
- To make the dressing: whisk the lemon, mustard, honey and oil together in a small bowl. Season with salt to taste.
- To make the salad: remove the kale leaves from the stems and discard the stems.
- Slice the leaves thinly or break them up with your hands (you should have roughly 5-6 cups).
- Place the kale in a salad bowl and add the dressing. Massage the dressing into the kale, coating all of the leaves well. This will help "tenderize" the leaves.
- Add the apple, raisins, hemp seeds and almonds and toss to combine.
- Sprinkle with cheese on top and serve.
