Crisp Spring Salad

You know what they say, April showers bring fresh seasonal produce! As much as I looooooove my hearty Winter blends, I’m bidding a bittersweet “see ya next year!” to butternut squash and dried cranberries, ’cause Spring is blowing in and it is bursting with the greenest of greens and the plumpest of berries.

Ultra light and packed with all the micronutrients, every crunchy, sweet bite of this salad will take your tastebuds on a windows-down, music-up joyride (sans pollen).

Ingredients (yields 1 serving):
2 cups kale (washed & chopped)
1 cup raw asparagus (chopped)
1/4 cup edamame (cooked & shelled)
1/2 cup shredded carrots
1/2 cup strawberries (sliced)

For dressing:
1 tsp honey
1 tsp EVOO

SpringSalad

Directions: You’ll need a cutting board, knife, and the biggest bowl you can find! Got it? Good. Start by washing and chopping your kale. Add it to your bowl and massage with your hands. Cook edamame according to package and add to the kale once cooled (if you don’t buy shelled edamame, pop those pods out!). Follow with chopped asparagus and shredded carrots. Give it all a good mix to distribute the veggies. Top with sliced strawberry and drizzle with 1 tsp honey and 1 tsp EVOO for a simple but sweet dressing. Optional: Top with 4-6oz of grilled chicken for added protein. Not optional: Place bowl in lap and shovel into mouth.

P.S. I desperately wanted to include radishes in this recipe for added color and crunch, but store after store was barren of the (apparently) highly sought after root veggie. If you give this salad a whirl, fulfill my dreams by adding radish and giving me a tag 😉 @fitlicity

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