Caitlin’s Kitchen: Spring Salads

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Salad 1: Mixed Greens, Avocado, Sliced Beets, Goat Cheese

Salad 2: Mixed Greens, Sliced Strawberries, Sliced Mango, Blue Cheese

Spring is the best time for fresh vegetables and fruit. Without knowing it, human beings are naturally healthier in the springtime because the weather is nice enough to be outdoors and because we eat more colorful food- food containing tons of vitamins and minerals.

It seems that ‘salad’ is often considered a dirty word. One of my favorite comedians John Pinette had a whole sketch about salad and how much he hated it. “Arugula. Yum, that bitter with the dirt taste.” However, I don’t think salad has to be a food you avoid like the plague.

I love getting salads at restaurants because they’re never boring. I’ve taken this idea and brought it into my own kitchen, topping simple mixed greens with anything and everything. Cheese is always a go-to for me; I’ve found that blue cheese pairs well with fruit or sweeter toppings. On that note, don’t be afraid to mix fruits in with your veggies. If you’ve got a sweet tooth like me, it’ll satisfy your cravings as well as your hunger. Goat cheese and beets are also an oddly satisfying combination, and avocados add a dose of good, healthy fat with a creamy texture.

Create your plate and top with whatever dressing you like. Whoever said healthy has to taste bad, wasn’t doing it right.



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