Eat healthy with these spring salads
Spring has finally sprung! The skies are blue, the sun has come out to play and the flowers are in full bloom. With warmer days ahead, you may not be so hungry to eat a full-fledged meal. Why not try these refreshing and healthy salads instead? They’ll be perfect for spargelzeit and strawberry season!
Strawberry Rhubarb Salad with Mint and Hazelnuts
½ cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tablespoons sugar
1 tablespoon Cointreau or fresh orange juice
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled, quartered
1/4 cup torn fresh mint leaves
Preheat the oven to 176 C (350 F) and toast the hazelnuts until golden brown for about 8 minutes. Once cooled, chop the nuts. Toss Rhubarb, sugar, Cointreau and lemon juice together in a bowl, and let sit until the rhubarb is softened for about 30 minutes. Toss with strawberries, mint and hazelnuts
Fava Bean and Asparagus Salad
¼ cup coarsely chopped raw pistachios
1.5 cups shelled fava beans (can use sugar snap peas, if you can’t find them)
1 small shallot, finely chopped
2 tablespoons Champagne or white wine vinegar
freshly ground black pepper
1/3 cup olive oil
1 bunch asparagus, sliced thinly lengthwise
2 cups arugula
1/2 cup mint leaves
2 tablespoons tarragon leaves
Preheat the oven to 176 C (350 F) and toast the pistachios until fragrant for about 5 minutes. Cook the fava beans in boiling salted water for about 4 minutes. Once cooked, set it in a bowl of ice water. Drain, remove skins and transfer beans to a small bowl. Combine the shallot and vinegar in a small bowl and season with salt and pepper. Whisk the oil into the shallot mixture and season according to taste. Then, combine the beans, asparagus, arugula, mint and tarragon in a large bowl and add the vinaigrette and pistachios. Toss to combine and enjoy!
Zucchini and Asparagus Salad
1 bunch of asparagus (not the German white kinds), sliced thinly lengthwise
1 zucchini, sliced thinly lengthwise
¼ cup extra virgin olive oil
Thinly cut the asparagus and zucchini and put them into a medium bowl. Then, add the lemon juice and olive oil and combine the ingredients. Salt and pepper to taste.
Recipe by Mary Del Rosario
Rhubarb Salad with Goat Cheese
¾ pounds rhubarb, cut into ¾ inch pieces
½ cup walnuts (halved)
2 tablespoons balsamic vinegar (preferably white)
1 pound of arugula
¼ cup honey
2 tablespoons olive oil
½ cup crumbled goat cheese
1 fennel bulb (thinly sliced)
Preheat the oven to 232 C (450 F). Toss the rhubarb with honey on a baking sheet and roast until soft for about 5 minutes. One another baking sheet, toast the walnuts for about 5 minutes. Let cool and then chop.
In a large bowl, whisk the oil and vinegar together, seasoning it with salt and pepper. Add the arugula and fennel and toss to combine. Top with rhubarb, walnuts and goat cheese.
Recipe from Martha Stewart
Whether you prefer these salads as a side, an afternoon snack or your main meal, eating healthy has never been better... and more colorful!