Lean, Green Spring Salad

It’s that time of year when the weather is starting to warm up, the sun is becoming more of a frequent fixture and everyone is starting to think about “them summer bodies” – the perfect time to eat more smoothies & salads and less burgers and lasagna. Not only is my Lean, Green Salad great for those wanting a dish packed full of great nutritional value and lots of natural energy it also contains healthy fats to keep you full (now you can avoid those 3pm sugar crashes!).

Another reason why I love this salad is that it only contains seasonal fresh vegetables found during this time of year. It’s so important to eat seasonally – that way you know what you are eating is fresh (aka at its optimum nutrition value & tastiest), you will be guaranteed variety throughout the year and seasonal veg is often the cheapest option at the grocer’s. Eating seasonally is often the best way to support local Australian farmers too – so everyone benefits!

Hopefully I have convinced you to give this Lean, Green Salad a go, all the details on how to whip up this easy, fast dish is below.

Lean, Green Seasonal Salad

What You Need:

  • Large handful of each of the following – green beans, sugar snap peas & snow peas (top & tailed)
  • 8 Brussel sprouts (halved)
  • Small bunch of asparagus (chopped into thirds)
  • Bunch of spinach and rocket leaves.
  • 2-3 free range eggs
  • Pine nuts
  • Garlic infused olive oil

What To do:

  • Place eggs in a pot and fill with enough cold water so that eggs are covered. Bring the water to a boil. Once boiling, place on a simmer for 3 minutes for soft boiled eggs. Immediately remove the eggs and place in ice water to prevent any further cooking. Set aside.
  • In the meantime heat up a large pan. When hot place the Brussel sprouts cut side down in the pan. Once charred, turn the sprouts over. Remove from pan when tender and both sides are charred & set aside.
  • Place the asparagus in the pan and cook until tender and slightly charred. Remove from pan and set aside.
  • In a bowl or serving dish place every thing green (spinach & rocket leaves, green beans, sugar snap peas, snow peas, Brussel sprouts and asparagus). Place the soft boiled eggs (sliced in half) on top. Sprinkle with the pine nuts and finally finish with a drizzle of the garlic infused olive oil.

Lean, Green Seasonal Salad

Lean, Green Seasonal Salad

Lean, Green Seasonal Salad

Hooray, all done! Now enjoy as a whole dish or as a side salad – it’s a great accompaniment to grilled chicken or lamb for those meat eaters out there.

JB xx

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