Spring is really here when a variety of fresh organic vegetables arrive at the produce department of my favorite grocery store or at the farmer's market. I usually pick the ingredients of my salad based on what's available, what's in season and what looks good. Can you tell I love bright colors?

Some of the best tomatoes right now are the organic heirlooms that come in a variety of colors and give off an explosion of deliciousness with each bite!

A good mix of leaves is essential. In this case I used an organic spring mix blend that includes baby spinach and arugula. It really becomes a meal when you add a surprise twist with some blanched asparagus and sprinkle pomegranate seeds.... so yummy! 

You can slice the red onions thinly so they're barely noticeable, but because they're organic they carry a sharp taste. Plus they always blend in well with a few sprigs of cilantro.

When you've got a bowl filled with so many flavors, the only salad dressing that makes sense is a light mixture of oil, fresh squeezed lemons and salt. You can chop up any of your favorite herbs for a little extra kick.

I could eat salads like this one all day long. There are no rules here, just add what you love!

healthy spring salad

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Category

Salads

Servings

4

Prep Time

15 minutes

Cook Time

5 minutes

What goes into a favorite salad? All your favorite ingredients, of course! This recipe should serve as a guide for making your own healthy spring salad, so please add, takeaway ingredients and simply make it your own. My spring salad changes over the months, as by summer new, fresh, seasonal ingredients become available. For the dressing I often choose a homemade jam to use as a sweetener instead of honey, but always something light in color that will blend in, such as apricot, orange or peach.

Ingredients

• 4 cups lightly packed mixed spring leaves

• 1 lb fresh asparagus trimmed

• 1 pint organic medley of heirloom tomatoes

• 1 cup arugula

• thinly sliced organic red onion (to taste)

• a few sprigs of cilantro, chopped

• 4 oz ready to eat pomagranate seeds

dressing

• 1/2 cup extra virgin olive oil

• 1/2 cup fresh squeezed lemon juice

• 1 tsp honey or favorite homemade jam

• kosher salt

• freshly ground pepper

Directions

1. Bring a pan of water to a rapid boil. Add asparagus and blanch for 2-3 minutes while turning them. Drain and allow to cool completely.

2. In a small bowl mix together all the ingredients for the dressing.

3. In a large bowl arrange mixed greens, asparagus, tomatoes, arugula, cilantro and onion and top with pomegranate seeds. Drizzle with dressing and enjoy every bite!