Warm Spring Salad
When coming up with new recipes to make, one of my favorite things to do is to find what is local and what is in season.
Not only does shopping and cooking this way provide a higher nutritional value in the food you eat, but it also helps to save money on your grocery bill. The fresher the produce, the more nutrients you will receive and buy purchasing food that hasn’t been shipped from far away, you can often save some money.
This salad has become one of my new favorite meals to make. For starters, it’s really simple to make. I can whip this up in about 10-15 minutes. It’s also loaded with good veggies that have a high nutrient profile.
The greens in this salad are cooked so it’s a nice savory dish and is a great way to get in a good amount of rough greens. And, this is a recipe that doesn’t have to be exact. You can add in more veggies, omit ones you don’t like, and the amounts don’t have to be precise.
This recipe serves 1 person if you want to eat this is your meal. If you’d like to pair it with other foods, then this could be an appetizer for 2 people. The balsamic vinegar and lemon juice used during the cooking process serve as a dressing so no added salad dressing is needed with this salad.
In this picture, I have paired it with half a steamed sweet potato a half cup of my sweet potato and black bean quesadilla filling.
Warm Spring Salad
- 2 Cups Chopped Rough Greens Swiss Chard, Kale or Collard Greens
- 1 Cup Chopped Purple Cabbage
- 1 Cup Chopped Broccoli
- 1 Cup Chopped Asparagus
- 1 Cup Sliced Mushrooms
- 3 Cloves Garlic
- 1 Tbsp Balsamic Vinegar
- Juice of Half a Lemon
- 1 Tbsp Pumpkin Seeds
Heat skillet over medium high heat until hot. Add 1-2 tbsp water and garlic and cook for 1-2 minutes or until fragrant.
Next, add balsamic vinegar, mushrooms, asparagus and cabbage and cook for 3 minutes, until cabbage starts getting a little soft.
Finally, add greens and lemon juice and cook until greens have wilted.
Add veggies to a bowl and top with pumpkin seeds. Enjoy!