Eat in season with this spring salad full of fresh vegetables and a tangy honey mustard vinaigrette. Best of all, it’s pescatarian-friendly!
We all know that we should eat with the seasons, but what are the actual benefits of doing so? If you have never attempted to eat in season, spring is a good time to start, as it is a season of renewal. Not only is nature renewing itself, but as humans we tend to “spring clean” our homes or our diets in preparation for the warmer weather and abundant produce to come.
Here are some reasons to inspire you to eat in season and create some spring salad ideas:
Eating seasonal produce ensures you are getting the most nutrients out of the fruits and vegetables you eat. The produce is picked fresh and brought right to the farmer’s market or grocery store. It is grown in its most optimal environment and also has better flavor than at any other time of the year.
Produce that is bought at the height of its season is typically a more economical purchase. During spring, there is more asparagus, peas, fennel, etc., available, which helps drive the price of that produce down. Using fresh produce can also motivate you to cook at home more, which saves you tons of money from avoiding eating out all the time.
Eating foods that are in season can help with certain dietary needs. Spring brings an abundance of leafy green vegetables that are lighter in comparison to winter produce, and can be alkalizing to the body. Local produce often has fewer pesticides, chemicals and waxes as well.
If you’ve been searching for spring salad ideas, look no further than this recipe. Using fresh arugula, fennel and shallot, this spring salad recipe is a healthy way to kick off the new season. I used a spiral slicer to thinly slice the raw fennel bulb, which has a sweet licorice flavor to it. Arugula adds a peppery flavor, while the shallot brings a pungent garlic and onion taste to the salad. Top it with lightly steamed green beans and spring peas for an added crunch.
Making homemade honey mustard vinaigrette is really easy, and rounds out this spring salad idea. An easy way to incorporate our Marine Collagen into this spring salad recipe is adding it right into the dressing. Not only is Marine Collagen pescatarian-friendly, it is full of collagen protein. This salad is dairy free, gluten-free and pescatarian, making it a crowd pleaser. Pack all the vegetables ahead of time and use a separate container for the vinaigrette to make this into an easy work lunch. This spring fennel salad will get you ready for spring and eating with the season.
- 5 oz. arugula
- 1 large fennel bulb, spiral or very thinly sliced
- 1 shallot, thinly sliced, reserving 1 T for the dressing
- ½ C cherry tomatoes, sliced
- 1 C green beans
- ½ C spring peas
- ¼ C extra virgin olive oil
- 2 T lemon juice
- 2 T Dijon mustard
- 1 T honey
- 1 T minced shallot
- 1-2 scoops Marine Collagen
- 1 garlic clove, minced
- ½ t sea salt
- Water, as needed to thin out dressing
- Black pepper, to taste
- In a large mixing bowl, add in arugula, spiral sliced fennel bulb, shallot and cherry tomatoes. Toss lightly to combine. If desired, lightly steam the green beans and peas for 5 minutes while preparing the dressing. Add green beans and peas to the salad mixture.
- To prepare the dressing, whisk together olive oil, lemon juice and Dijon mustard. Add in honey, minced shallot, Marine Collagen, minced garlic and sea salt while continuously whisking. Add in water one tablespoon at a time to thin out the dressing if it is too concentrated.
- Divide salad between two bowls and top with honey mustard vinaigrette. Top with fresh cracked black pepper. Serve immediately.
Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.