Goodbye winter! We're sooooo happy spring is here that we've made this spring salad to celebrate, yey!
I'm a salad-aholic, I confess. They are healthy, light, delicious, and there are a thousand different combinations, so you can't get bored.
I eat salad almost every day. It's very important to eat raw fruits and vegetables because they keep all their enzymes and nutrients intact, unlike cooked food. So I try most of the fruits and vegetables that I eat are in their natural state. In addition, a salad requires less time to prepare than many cooked dishes.
Salads can be healthy and light, but you must be careful with the ingredients and especially with dressings you use, because if you add fatty ingredients like cheese and a caloric dressing, such as Caesar, or just add a lot of oil (although it is very healthy, you should consume oil in moderation), you'll get a salad high in fat and calories.
We've used seasonal produce because they are cheaper, tastier and better for our health (there's a lot of posts about the benefits of eating what's in season, it's so interesting!). Of course, you can add more ingredients or change any if you like.
For the dressing, we've used lemon juice, salt and olive oil. We like to cook with less salt, and we've also added less olive oil because avocados and nuts have a lot of fat.
Summer is coming! So we'll share with you many fresh and light recipes to be perfect this summer. Enjoy spring!
This spring salad is made with seasonal food, which is cheaper, tastier and better for your health. For the dressing, I've used lemon juice, salt and olive oil.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Salad, side dish
- Cuisine: Vegan
- 12 leaves romaine
- 6 strawberries
- ½ avocado
- ¼ onion or spring onion
- 2 tablespoons pumpkin seeds
- Juice of half a lemon
- Salt and olive oil to taste
- Chop the lettuce, strawberries, avocado and onion. Place the ingredients in a salad bowl.
- Add the pumpkin seeds, juice, salt and olive oil. Stir to mix the ingredients and serve.
- Serving Size: ½ of the recipe
- Calories: 244
- Sugar: 4.7 g
- Sodium: 17.2 mg
- Fat: 19.4 g
- Carbohydrates: 15.9 g
- Fiber: 8.2 g
- Protein: 7.3 g
Keywords: spring salad, strawberry avocado salad