We try to stock pile healthy recipes so that we have one less excuse to eat poorly. Kara Stout has always been one of our go-to ladies for yummy, nutritious eats. She whipped up this spring salad with an assortment of vibrant veggies and a light limey dressing. Not only is the dish great for us, but also it’s beautiful! If you’re looking for a refreshing side to serve this Sunday, this is your answer!
Kara says, With the official start of spring, it’s the perfect excuse to get in the kitchen and make colorful spring salads that are loaded with vitamins, minerals and antioxidants. Spring is a time to detox, rejuvenate and refresh, and a plate full of leafy greens and vibrant veggies does just that for us!
Kale seems to get all the love these days, so let’s shine the spotlight on two other praise-worthy leafy greens – Swiss chard and watercress. These are both nutritional powerhouses of vitamins K, C and A, calcium, iron and folate. Plus, how beautiful is Swiss chard! The bright pink color that runs through the green adds such a pretty element to a salad.
This spring salad is simple to make and perfect for a light lunch, a bridal or baby shower or to include as a side for Easter brunch.
Ingredients, Serves 2
3 large Swiss chard leaves
1 handful watercress
8 asparagus tips
4-5 mixed medley cherry tomatoes
2-3 different colored carrots
1 lime wedge
1. Make sure to wash all veggies thoroughly.
2. Cut out the stems from the Swiss chard. Stack the leaves and roll up tightly. Slice across into ribbons.
3. Add chard to plate and mix in watercress.
4. Top with asparagus tips, sliced tomatoes, beets and carrots.
5. Drizzle olive oil and add a pinch of sea salt and pepper. Lastly, squeeze a little fresh lime juice over salad and enjoy!