Healthful Spring Salad

There is nothing I love more than a seasonal meal. I love buying fresh seasonal produce because it is usually local produce, less expensive than out of season produce and it is tastier and more nutritious when it is in season.

This is one of my go to salads. It’s packed with vitamins and nutrients like Vitamin C, Vitamin A, folate and B6. It’s also packed with fiber and healthy fats which is beneficial for healthy digestion and your over all wellbeing.

I pair this salad with a lemon oregano dressing which is so delicious! I recommend making a big batch of this dressing to have on hand for meals throughout the week. I also recommend adding your favorite source of protein to this meal, my favorite is tofu but something like salmon or garbanzo beans would be amazing options!

Makes 1 serving

Ingredients:

1 1/2 cup mixed greens
3 spears of asparagus, chopped into 1 inch pieces
1 golden beet, peeled and diced
1/2 cup diced tomatoes
1/2 avocado diced
3 tbsp avocado oil
a few pinches of salt
Choice of protein

Directions:

Line a baking sheet with parchment paper and preheat the oven to 410. Add the beets to the baking sheet and drizzle with 2 tbsp avocado oil and a pinch of salt. Bake for 25-30 minutes. Then remove from the oven and add the asparagus. Drizzle the leftover avocado oil and salt on the asparagus. Place the baking sheet into the oven and bake for another 8 minutes. Remove from the oven and begin to assemble your bowl with greens, tomato, avocado, asparagus, beets and protein. Then toss with the lemon oregano dressing:

Lemon Oregano Dressing

Serves 1

Ingredients:

Juice of 1 lemon
1/2 tsp dried or fresh oregano
pinch of salt
2 tbsp olive oil or avocado oil
1/2 tsp dijon mustard
splash of red wine vinegar

Directions:

Whisk together the ingredients and pour over salad.