National Salad Month and Local Produce on Global News Morning
May is National Salad Month and I was thrilled to appear on Global News Morning to teach you how to incorporate local seasonal produce into your salads this spring. This segment originally aired on May 2, 2024. Watch the replay here.
Are you looking to add some variety to your salads while keeping them healthy and flavourful? Look no further!
The key to a healthy salad is to add a source of protein and healthy fat. Protein will make your salad more filling so it can be enjoyed as a complete meal. Add variety to your salad by playing with different protein sources like quinoa, chicken, salmon, nuts, and seeds. The fat also makes it filling and helps you absorb all of the fat-soluble vitamins (A, D, E &K) in the fresh veggies you use in the salad.
To add even more variety, add seasonal produce to your salads to mix up your routine. Buying produce at Farmer’s Markets ensures you are getting produce that is picked at its peak flavour and nutrient profile. Farmer’s Markets will start popping up in Ontario in mid-May.
Look out for delicious seasonal produce like:
- asparagus
- carrots
- cucumber
- mushrooms
- lettuce
- onions
- peppers
- potatoes
- radish
- rhubarb
- spinach
- strawberries
- tomatoes
Save money by shopping for produce that is currently in season and available in bulk. You can freeze and preserve it to enjoy later. Another hot tip is to visit the Farmer’s markets near the end of the day when the farmers are eager to sell their produce and open to bartering.
How to Eat Seasonally All Year Long Corporate Lunch & Learn
During this engaging lunch and learn, I explain the benefits of seasonal eating and teach you how to eat seasonally all year round. I explain what is in season from May to September and share yummy recipes using fresh summer produce.
Corporate Lunch & Learns include:
- A 1-hour interactive and informative session
- Lots of time to ask questions
- Summary pdf of the material covered
- Class replay for those who miss the class
Learn more about my corporate Lunch & Learns here.
Here are three recipes for National Salad Month that I shared during the TV segment that you can make using seasonal produce:
Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette
Incorporate strawberries into savoury dishes with this salad. The strawberries complement the peppery arugula and toasted pecans so well, and the basil adds a fresh twist. This summer salad is filling enough to be a meal because it is high in healthy fats from the vinaigrette and protein from the pecans and quinoa. You can learn how to make these recipes along with a seasonal Strawberry Rhubarb Crisp in a Celebrate Strawberries Virtual Corporate Cooking Class.
Check out my Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette Recipe.
Warm Potato and Asparagus Salad
Instead of loading up on mayonnaise-slathered potato salad, try this vibrant, tangy, and fresh Warm Potato and Asparagus Salad. The warm, soothing potatoes along with crispy asparagus, lemony fresh vinaigrette, and cheesy nutritional yeast pack a super flavorful punch. Asparagus has a short growing season from May to June, so it’s best to take advantage of fresh local asparagus while we can! Make this recipe in my Pesto Salmon & Potato Salad Virtual Cooking Class. Elevate salmon by topping it with a bright herb-infused pesto served with a Warm Asparagus Salad with soft potatoes, crispy asparagus and a lemony fresh vinaigrette.
Get my Warm Potato and Asparagus Salad Recipe.
Tuscan White Bean Barley Salad with Lemon Basil Vinaigrette
Packed with zesty sundried tomatoes, refreshing greens, protein-packed white kidney beans, and satisfying barley, it’s a taste explosion you won’t be able to resist indulging in. Learn how to make this recipe in my Anti-inflammatory Eats Corporate Cooking Class. During this class, we make a Tuscan White Bean Salad and Carrot Turmeric Muffins.
Check out my Tuscan White Bean Salad Recipe.
Healthy Fresh Salads Cookbook
This cookbook is a must-have for salad lovers who are looking for a healthier and gluten-free alternative. With over 30 unique, fresh, and delicious salad recipes created by Holistic Nutritionists, you will never run out of ideas for your next meal. The cookbook is complete with full-colour vibrant pictures that will make your mouth water. Additionally, the guide to creating the ultimate salad provides you with tips on how to make your salads more satisfying and nutritious. You will also find instructions on how to clean fruits and veggies, as well as information on GMO foods and how to avoid them. The cookbook emphasizes the importance of eating the rainbow, and it includes a guide to buying fresh produce on a budget. With this cookbook, you will be able to enjoy healthy and delicious salads every day.
