I joined Jenny Hansson on KOIN AM Extra to share a fun recipe for National Salad Month. This spring salad is colorful, rich in fiber, flavor, and nutrients and includes 4 seasonal vegetables- asparagus, watermelon radish, snow peas, and sugar snap peas! Each vegetable contains so many health benefits!
Asparagus- full of antioxidants and are known to help decrease bloating.
Watermelon Radish– Besides being beautiful, they are an excellent source of vitamin C. They are also a good source of calcium. Studies have found that they can aid the body in lowering cholesterol and blood pressure.
Snow Peas & Snap Peas– both are high in fiber and full of antioxidants. Sugar snap peas also provide potassium, which is known to reduce blood pressure.
Herbs and spices are a great way to add flavor (without calories) that can elevate any meal or salad. In this salad, I used sumac- a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It complements the sweetness of the dressing perfectly! Watch the video and check out the recipe below!
- 6 cups of mixed greens (this is the base of your salad)
- 1 head of broccoli, chopped into florets
- 1 cup of asparagus spears chopped to desired size
- ½ cup of snow peas (per serving)
- ½ cup of sugar snap peas (per serving)
- 1 cup of dried cranberries
- 1 large watermelon radish sliced (to decorate salad)
- 1/3 cup of chopped watermelon radish to top on the salad
- 3 tbsp. of sumac
You can use a store-bought red wine vinaigrette or make your own.
Combine and toss all ingredients. Sprinkle sumac on tossed salad and serve.
Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It complements the sweetness of the dressing. Dress salad to your own liking.
To make this a plant-powered meal, you can add chickpeas to this dish. You can also add avocado to this salad.