Ah, springtime. The sun is shining, the crisp air is blowing, the flowers are blooming; there are so many refreshing details that make this season the perfect departure from a long, dreary winter. Plus, it’s finally time to head outside and tend the garden you’ve been missing for months! Growing your own produce isn’t just a fun hobby, it’s a healthy habit that encourages you to take advantage of having the freshest fruits and vegetables at your disposal.
Looking for new, interesting and delicious ways to make use of your fresh produce this season? Here are a few springtime salad recipes you can try:
1. Sunshine Carrot Salad
Bring this vibrant salad as a side dish to the first picnic of the year.
Ingredients:
- 3 cups carrots
- 1/2 cup organic raisins
- 1 celery stalk
- 1 Red Delicious apple
- 1/2 cup raw almonds
- Apple juice
Directions:
First, peel and grate the apple and carrot, then chop the celery finely. Mix and set aside.
Place remaining ingredients in a blender and mix until it reaches a smooth and creamy consistency.
Pour liquid mixture into carrot, apple and celery mixture and toss to combine. Enjoy!
2. Radiant Quinoa Salad
This recipe makes a great option for lunch on a warm spring day.
Ingredients:
- 28 Kalamata olives, halved or quartered
- 2 cups green peas
- 2 cups chopped carrots
- 2 cups chopped tomatoes
- 1/2 cup sprouted or cooked quinoa
- 3/4 cup pumpkin seeds
- 1/2 cup sunflowers seeds
- 3/4 cup raisins
- 8 cashews for garnish – optional
- 2 tablespoons extra virgin olive oil or flax oil
Directions:
First, bring one cup of water to a boil. Rinse quinoa well, then add it to boiling water.
Reduce heat, cover and let simmer until tender – this should take about 25 minutes. Remove from heat and let cool.
Once quinoa reaches the perfect temperature, toss with remaining ingredients. Serve and enjoy!
Quinoa is the only cooked aspect of this salad.3. Delicious Broccoli-Grape Salad
Talk about a combination of tastes and textures in this delicious recipe.
Ingredients:
- 2 heads fresh broccoli – cut into bite-sized florets
- 1/2 cup celery – diced fine
- 1/2 cup green onion – sliced thin
- 1 cup organic seedless green grapes
- 1 cup organic seedless red grapes
- 1/2 cup organic raisins
- 1/2 cup pecan pieces
Directions:
Simply place all ingredients in a large bowl. Add your favorite organic salad dressing and toss to coat. Enjoy!
4. Marilyn’s Strawberry/Spinach Salad
Mix things up and add some seasonal fruit to your salad with this recipe!
Ingredients:
- 1 5-ounce package organic baby spinach
- 1 pint organic strawberries – hulled
- 1 small sweet purple onion – thinly sliced
- 2 tablespoons sesame seeds – lightly toasted
- 3/4 cup vegan mayonnaise
- 1/4 cup sweetener – you can use raw honey, agave nectar or maple syrup
- 1 tablespoon lemon juice – freshly squeezed
- 2 tablespoons almond or rice milk
Directions:
Toss all ingredients in a large bowl with your favorite organic dressing, serve and enjoy.
5. Virginia’s Citrus Avocado Salad
Another delicious combination of fruit and vegetable, you’ll love this simple salad.
Note: This recipe serves one. Add an additional serving of each ingredient based on the number of people you’re serving!
Ingredients:
- 1 avocado
- 1 orange
- 1 grapefruit
Directions:
Peel and cut up all fruit into bite-size pieces. Toss to combine and enjoy!
6. Hallelujah Blue Salad with Rhonda’s Raspberry Vinaigrette
Make this sweet and flavorful salad with Rhonda’s dressing during spring and summer this year. It makes the perfect refreshing treat for an afternoon outdoors.
Ingredients:
For the salad:
- 1 handful of spinach
- 1/2 handful of Romaine lettuce
- 1/3 cup blueberries
- 1/4 cup shredded carrots
- 2 tablespoons chopped walnuts
- 1/4 red bell pepper – julienned
For the dressing:
- 3/4 cup raspberries – fresh or frozen
- 1/4 cup apple cider vinegar
- 1/4 cup organic apple juice
- 2 tablespoons sweetener – raw unfiltered honey or agave nectar
- 1 tablespoon Dijon mustard – optional
- 1/4 cup extra virgin olive oil
Directions:
First, create the dressing. Blend all ingredients except oil in a food processor until smooth. Slowly add oil, pulsing until well combined. Set aside.
To make the salad, combine the spinach, romaine, carrots and bell peppers. Top with blueberries and walnuts, then toss with the vinaigrette or serve on the side.
No matter what time of year it is, we at Hallelujah Diet encourage you to take advantage of the many different ways to turn fresh produce into delicious, healthy meals. Fall in love with food again today by looking through our database of nutritional recipes!
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