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!

INGREDIENTS:

  • 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

DRESSING:

You can use a store-bought red wine vinaigrette or make your own.

INSTRUCTIONS:

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.

SERVES 4