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Eating Within The Seasons - SPRING

Updated: Jul 26, 2019



While this winter continues to drag on in the Midwest spring will be here soon enough! With spring soon arriving this means we get a whole new group of fresh season foods. Why not cook with foods that are in season and reap the benefits? More vitamins, minerals, antioxidants and save money too. Sign me up!

By now we have probably all heard the rule of sticking to the outer perimeter of the grocery store for the healthiest foods. Let’s take it one step further and focus on seasonal fruit and vegetables. Whether your diet is plant-based or you regularly eat meat, you’ll get much needed nutrients from these fresh options.

Produce to try this spring (April-May) include artichoke, asparagus, avocado, cabbage, carrots, dark leafy lettuce greens (i.e.,spinach, collard greens and swiss chard), mushrooms, peas, radishes, rhubarb, and strawberries.


Here is a recipe for one of our absolute favorite quick and easy spring salads.



Strawberry, avocado, spinach salad with poppy seed dressing


INGREDIENTS:

Salad Ingredients:

6 cups fresh baby spinach

1 pint strawberries, hulled and sliced

1 avocado, peeled, pitted and diced (or you can double this to 2 avocados!)

4 ounces crumbled gorgonzola or blue cheese

1/4 cup sliced almonds, toasted

half a small red onion, thinly sliced

1 batch poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:

1/3 cup avocado oil (or any oil, such as olive oil)

3 Tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon poppy seeds

pinch of ground dry mustard (optional)

salt and pepper


DIRECTIONS:

Salad:Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Dressing:

Whisk all ingredients together until combined. Add a pinch of salt and pepper, or more to taste.

Enjoy! Coach Carly

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