Lately I’ve been enjoying mixed green salads a lot.  With all of the fresh spring vegetables on the stands, it makes it very easy to create colourful salads with lots of variety.  Once you have a lettuce variety as a base, add in as many different vegetables as you would like.  Try and add some healthy fats and protein as well.  Nuts and seeds usually work as both.  They contain essential fatty acids and also give us an extra boost.

I added some chick peas and cannellini beans, as well as some sunflower seeds.  I love avocado in salads so that usually makes it into most of my salads.  Grated carrots and beets are also another great choice.  Something about being grated is much more appealing to me.  It really lets their juices come out and it feels so hydrating to eat these foods.

Remember to try and incorporate at least one salad a day into your daily routine.  Try to get creative with them.  Experiment with different dressing recipes or just use some olive oil and lemon juice.  Lemons are always a great choice because they’re very detoxifying for the liver.  They also stimulate our digestion which results in more effective nutrient absorption.  Olive oil is excellent for our skin and also good for our heart health.

If you would like to try this specific salad…

Mixed Spring Salad
2 cups mixed greens
1 raw beet, grated
2 carrots, grated
1 cup snow peas, chopped
1 avocado, chopped
1/3 cup sunflower seeds
1/2 cup chick peas
1/2 cup cannellini beans

1/4 cup olive oil
1/2 fresh squeezed lemon
Sea salt and cracked pepper to taste


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