While we’ll miss delicious spring produce, we can’t wait for the next seasonal crop of fruits and veggies to hit our farmers markets. Sure, the official start of summer is still a couple of weeks away, but we got a head start with registered dietitian Rima Kleiner’s delicious summer superfood salad. Not only do the 11 ingredients make for a beautiful rainbow salad, but the dish is filled with omega-3 fatty acids, protein, and a wealth of vitamins and minerals. Plus with so much tasty produce piled on top of a bed of greens, you’ll stay full and satisfied for hours.
Servings: 2
Nutrition per serving: 340 calories, 38.5 grams carbohydrate, 25 grams protein, 11.5 grams total fat
Ingredients:
10 asparagus spears, cut in 1-inch pieces
5 ounces canned salmon (or can use leftover salmon)
2 cups mixed spring greens
2 cups baby spinach
12 cherry tomatoes, diced
½ cucumber, thinly sliced
½ yellow or orange bell pepper, thinly sliced (red bell pepper is fine if you have on hand)
½ cup white cannellini or chickpea beans, drained and rinsed
¼ avocado, diced
¼ cup carrots, thinly sliced or grated
½ mango, diced
Dash of salt, pepper, and seasonings to taste
Dressing:
½ tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon yellow or Dijon mustard
1 teaspoon honey
Minced garlic and/or seasonings to taste
Put asparagus and 1 teaspoon of water in a microwave-safe bowl. Microwave for two to three minutes, or until asparagus is tender. Combine all salad ingredients in a large bowl. Mix dressing ingredients and drizzle on salad. Toss well.
