With summer rapidly approaching, now is the best time to get the freshest and healthiest spring greens.
Use whatever mixed greens you like (about one cup per person). I like making my own mixtures rather than buying the pre-packaged spring mix. I usually use a mixture of spinach, arugula and baby kale.
I included lots of spring veggies–steamed asparagus cut into bite sized pieces, thinly sliced radishes and fennel (use a sharp knife or a mandolin), artichoke hearts (canned in water or frozen or fresh if feeling adventurous), and pea shoots.
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Add sliced almonds for some crunch and added protein.
You can make a simple dressing with olive oil, white balsamic, dried dill, garlic powder, lemon juice, salt and pepper. I recommend getting your olive oil and vinegar from Coastal Olive Oils in Tsawwassen.
Keyrsten McEwan RHN is a Registered Holistic Nutritionist and graduate of the Canadian School of Natural Nutrition. She works with individuals, couples, families and groups empowering them to make healthy nutrition and lifestyle choices. She is passionate about making nutrition fun and bringing clients back to basics with fresh, local, REAL food. Outside of work, you can find Keyrsten experimenting in her kitchen, out for a run or getting in some beach time.
