About the Recipe

Spring has sprung and we’re here to offer you a fresh new idea based on nutritious, local foods we have available to us this time of year in Ontario.

There’s a bunch of produce you’ll see popping up at your local Farmer’s Markets this month. Things like:

  • Arugula
  • Asparagus
  • Chives
  • Dill
  • Fiddleheads
  • Lettuce
  • Radishes
  • Spinach

Spring is a great time to get your herbs on. With everything coming into a fresh bloom, sprouts and herbs are plentiful. Chives grow rapidly and have a mild onion-like flavour. The sulphur compounds in this herb are great for your liver and aiding in general detoxification. Paired with the peppery flavour of arugula, chives are a balanced addition to this salad.

Radishes traditionally were used by British colonies to treat certain conditions like: kidney stones, skin irritations and intestinal worms. Radishes contain a vital nutrient for detoxification called “indoles” which can act as immune modulating and hormone balancing compounds.

Pickled beets, which can be found at many Farmer’s Markets or specialty grocery stores, are a good source of dietary fiber and magnesium. They do come with a down side — even though they are delicious they are also high in sodium, so ensure you are only eating ½ cup a day.

Spring is a great time to focus on fresh vegetables! Our bodies often crave salads like this as the warmer weather approaches.

Let us know what you think of this spring-y combination in the comments below!

ABOUT THE EXPERT
Jacquie Thomas

Jacquie works as the Assistant Store Manager at Healthoholics, where she oversees day-to-day clinic operations, assists with purchase ordering, and more. She’s a skilled Holistic Nutritionist and Reiki Practitioner who brings her broad knowledge to assisting Healthoholics’ customers and clients.

The Recipe

Spring-y Salad

Prep Time:
5 mins
Serves:
1
Cook Time:
5 mins
Author:
Jacquie Thomas
Total Time:
5 mins
Recipe
Ingredients:

2 cups arugula
1-2 radishes, thinly sliced
2 tbsp chives, finely diced
1 pickled beet, sliced or julienned

Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions:
  1. Combine all ingredients in a large salad bowl.
  2. Toss until well combined, coating the vegetables in the dressing.
  3. Enjoy!

Note: If you’re saving for a later time, pack the dressing separately in a small mason jar or similar liquid-tight container. Dress the salad just before serving.

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