My recent trip to an organic grocery store had me feeling like Alice in a wonderland of produce. The colors of spring fruits and vegetables were popping everywhere.
There were berries, spring lettuce greens, garden peas, beets, asparagus, radishes, mangos and so much more. I was inspired. It’s time to give the crock-pot a rest and add variety to your diet with the delicious fruits and veggies of the spring season.
Big salads are easy to prepare. Simply choose the freshest salad greens, add a variety of seasonal veggies and fruit, then add your choice of cooked protein and a little avocado with a light olive oil and fresh squeezed citrus dressing. Here is an example of one of our favorites.
*Spring mixed salad greens and baby spinach
*Sliced strawberries, kiwi, crisp green apple
*Chopped hard boiled egg and egg whites
*Pre-cooked and cooled chicken or turkey breast
*Avocado and salad dressing
Salad dressing recipe:
- 3 tbsp. olive oil
- 1 tbsp. fresh lemon juice
- 2 tbsp. red wine vinegar
- 1 tsp. raw sugar or honey
- 1 garlic clove, pressed
- sea salt and pepper to taste
Place all ingredients in a small jar and shake.
When making this salad for yourself and your family, make an extra one for tomorrows lunch with dressing on the side.
Joyce Daoust is a Certified Nutritionist and national best selling co-author of:
THE FORMULA, A Personalized 40-30-30 Weight Loss Program Article