Spring Salad

We eat a variety of greens every day, green smoothies in the morning and fresh greens in our afternoon meal.

No matter which season it is, I search for greens when shopping and grow as much as I can in our greenhouse. Greens that are available through the seasons include in summer: mixed salad leaves, green beans, cucumber, zucchini and celery with a green dressing are the usual ingredients for a salad. For warm autumn greens: a side of steamed vegetables like broccoli, brussel sprouts, fennel, romanesque. For winter: a steamed side of kale, broccoli, brussel sprouts, cabbage, fennel or Jerusalem artichokes. In spring: fresh snow peas, young asparagus and peppery radish rounds.

Health benefits:

·       Leafy vegetables are ideal for weight management as they are typically low in calories. They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fibre, and rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytochemicals.

·       Green vegetables are a major source of iron and calcium. Green leafy vegetables are rich in beta-carotene, which converted into vitamin A improve immune function. 

·       Quercetin is found in leafy green vegetables. It’s antioxidant and anti-inflammatory activity and displays unique anticancer properties.

SPRING SALAD

PB, V

2 handfuls of salad leaf mix with rocket

1 handful of herbs, fresh basil leaves and flat leaf parsley

1 bundle of asparagus

1 handful of snow peas

3 radishes, finely sliced

1 avocado, sliced

1 lime, zest and juice

extra virgin olive oil

Layer salad leaves, herbs, asparagus spears, snow peas and radish slices on a platter and gently mix. Grate the lime zest and squeeze the lime juice over the salad with drizzles of olive oil.