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Start your Easter meal off right by getting your fill of fresh vegetables and herbal goodness, before you load up on your deviled eggs, Easter lamb or chocolate bunnies!
Try this light, versatile spring green salad, where you can mix and match all kinds of crunchy and creamy greens together for the perfect side dish. Choose from green peas, edamame, asparagus, mint leaves, avocado, cucumbers, broccoli, spinach, or even fresh herbs like mint leaves or parsley. The options are endless!
TIP: Having your daily dose of green vegetables can be an important part of a healthy lifestyle. They are packed with antioxidants and nutrients like vitamin A, C, E and K, fiber, calcium, potassium, magnesium, folate and iron. Leafy greens also are a great low-calorie, low-carbohydrate and low-sodium option, and contain no cholesterol. To reduce the sodium in this recipe, cut the salt in half or eliminate.
Registered Dietitian Lisa Zoberman shares this healthy recipe:
1. Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus and sugar snap peas; blanch in boiling water until crisp-tender, about 3 minutes. Drain and rinse well with cold water.
2. Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, cubed avocado, and if desired, the edamame.
3. Gently toss to combine.
Calories: 137**Fat: 7.9gSat fat: 1.1gMono fat: 5.4gPoly fat: 0.9gProtein: 5gCarbohydrate: 14gFiber: 6gCholesterol: 0.0mgIron: 3mg (**Nutritional information does not contain edamame, which is optional).
Recipe adapted from CookingLight.com's All the Green Things Salad.