If you ignore the fact that it’s freezing outside (at least in this neck of the woods), Spring is totally here! You know what this means right? 1 in every 7 days of the week might actually be nice enough to not wear your winter coat. True story, it’s not out of norm for it to snow in May here. Remind me why I live in Canada again?
But I have heard birds chirping and I have downgraded from parka to pea coat so the signs are definitely there. Before you know it I’ll be complaining about the sweltering heat and joining a nudist colony because I can no longer stand the feeling of clothes sticking to my body. That thought has crossed my mind…
But today is not about nudist colonies! It’s time to celebrate the longer days, the flowers blooming and the re-introduction of non-squash or apple-based recipes. Wahoo! So my fellow veggiephile bloggers and I have teamed up once again to bring you ALL THE FRUITS AND VEGGIES and welcome spring in style!
Remember when my New Years Resolution was to eat a salad a day? Yeah, I don’t either. Well actually I haven’t been terrible at it. I would say I eat some sort of salad on most days, but I haven’t been too diligent about it. Goal setting has never really been my strong suit. Maybe it’s my lack of creativity when it comes to salads. I tend to pile on the same things and then I get bored. But now that spring is here and I can actually purchase fruits of veggies that haven’t been shipped halfway across the world before consuming them, I think it’s time I step up my salad game.
We’ll call it a spring resolution cleaning of sorts.
So grab your knives, peelers, shredders, spiralizers and all your other various kitchen gadgets so we can welcome Spring, foodie-style!
Let’s kick things off with the newest member of the club! Welcome the fabulous Ali from Inspiralized. If you haven’t checked out her blog, DO IT NOW. This lady can spiralize anything! Not sure where to start? How about this Jalapeño Carrot Rice Salad with Avocado, Roasted Pepitas & Charred Red Peppers?
You might remember Kelly from last Friday when I guest posted for her with my Caprese Turkey Burgers. Kelly and I both agree that we are basically foodie soulmates and are obsessed with all the same food. No surprise we both made Asian-themed salads. Her Chinese Chopped Salad with Orange Sesame Dressing is topping my to-make list!
It’s beyond me how my jet-setter bestie Lee has time to cook, let alone blog (check out the incredible behind-the-scenes look at her Propel Water Photoshoot!), but as per usual she never ceases to amaze me with this gorgeous Strawberry Arugula Salad with Poppyseed Dressing.
You didn’t think we were gonna leave out our beloved fruit did you? Lexi has got you covered with this delicious sounding Honey Lime Fruit Salad with Homemade Cinnamon Sugar Chips that are grain-free. She is the Paleo queen after all!
And finally, yours truly. Maybe not the most “spring-y” of salads, but this Sushi Salad with Carrot-Ginger Dressing will honestly fulfill your sushi cravings without actually having to go out and buy it (unless you make it at home in which case, I salute you). Plus it’s made with cauliflower rice so you can sneak that extra serving of veggies in there too!
Sushi Salad w/ Carrot-Ginger Dressing
Prep Time: 15 mins
Keywords: entree salad gluten-free dairy-free paleo low-carb cauliflower salmon
Ingredients (Serves: 2)
For the salad:
- 1 small head of cauliflower (for cauliflower rice)
- 1 large carrot
- 1 medium english cucumber
- 1 avocado
- 4 pieces roasted seaweed (I use Sushihane)
- 2 pieces of sushi grade salmon or tuna steaks
For the Carrot-Ginger dressing:
- 1 1/2 T coconut aminos (or tamari or soy sauce)
- 1/2 T rice wine vinegar
- 1 T fresh ginger, peeled and grated
- 2 tsp honey
- 1/2 cup grated carrot
- 1 tsp water
For the salad:
1. To make cauliflower rice, chop small cauliflower head into florets and then add to a food processor or blender. Pulse until rice consistency is reached (about 1 minute).
2. Peel and grate carrot (reserve 1/2 cup for dressing).
3. Seed and chop cucumber and chop avocado.
4. Rip seaweed into bite-sized pieces.
5. Chop salmon or tuna into bite-sized pieces.
6. Combine all in a large bowl.
For the carrot-ginger dressing:
7. Add all ingredients to a blender or food processor and process until well combined. If too thick add a teaspoon of water.
8.Top salad with dressing and serve.
So there you have it! 5 interesting and easy ways to eat more fruits and veggies this season. I had a fabulous time teaming up with this spectacular group of ladies and am so excited for the exciting things we have coming your way. Get ready for more delicious recipes, themed round-ups and possibly some wish-list giveaways!
Are you a big salad eater? What’s your favourite season?
JOIN THE THM NEWSLETTER
Join 20,000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!