Springtime Sweet & Tangy Salad

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Spring is in the air, and that means wedding season is upon us.  One of my favorite food marriages is the pairing of fruits and veggies together in the same dish.  If you’re looking to change up your usual salad, try this Springtime Sweet & Tangy Salad for a quickie swap.

This springtime salad features just a few ingredients. Dark leafy greens for iron, creamy avocado for healthy fats, colorful peppers for antioxidant boosts from vitamin C and betacarotene, tangy grapefruit to help with iron absorption, and a sprinkle of feta cheese for added calcium.mini peppers

The daily recommendation is 5 servings of fruits and veggies a day.  However, most Americans are missing this goal.  Adding a salad nightly with meals is one way to boost your fresh veggie intake.  And if you can also get a little fruit mixed in there too, it’s an added bonus.

RECOMMENDED REGISTRY ITEMS: Salad plates, paring knife, grapefruit knife or spoon, salad dressing emulsifier.

Share how your pair fruits and veggies together in the Comments below.

If you enjoyed this recipe, please share on your social media and tag #NutritionNuptials for a chance to have your creation shared.

Springtime Sweet & Tangy Salad

Yield: 2 salads

Springtime Sweet & Tangy Salad

Ingredients

  • 2-3C Dark leafy greens (I recommend a mix of baby kale and baby spinach)
  • 1/2 ripe avocado, cubed
  • 3-4 mini sweet peppers, seeded and sliced
  • 1/2 red or pink grapefruit, sections removed
  • 2 tsp feta cheese
  • 2 TB vinegar-based dressing (see Note)
  • Fresh ground pepper (optional)

Instructions

  1. Mix ingredients without dressing together in a bowl or prepare by dividing ingredients on each plate.
  2. Add dressing of choice and optional sprinkle of fresh ground pepper.

Notes

Create a simple dressing for 2 by mixing 2 TB oil with 1/2C vinegar and add in fresh or dried herbs, minced garlic, chopped shallots, or citrus juice (such as the fresh juice from the grapefruit). Branch out from traditional olive oil and try oils made from avocados, macadamia nuts, or grape seeds. Oils provide healthy sources of fats, while vinegar provides low-calorie flavor.

Experimenting with flavored oils and vinegars can enhance a salad without adding too many extra ingredients or calories. Consider investing in a few good quality oil and vinegar sets for quick dressings. My favorite are from Carter and Cavero. The blood orange olive oil and tangerine balsamic vinegar makes a delicious sweet combo.

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Nutrition Info

1 salad (no dressing)= 101 calories, 6g fat (1g sat fat), 10g carbs, 4g fiber, 3g protein, 90 mg sodium (Source: SELF Nutrition Data)

DISCLAIMER: All opinions are my own and are not influenced or biased by any third parties. I am not compensated for mentioning any specific brands or retailers on this blog.