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Spring Greens Salad

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Summer is coming and with that are music festivals and beach days and lots of bare skin that needs to be prepared with fake tan (no real tanning as thats not healthy), exercising and good clean food. I say this in the preparation of Lollapalooza that I’m planning on attending amidst the thousands of other twenty somethings with their stunning bodies so cutting back on cake is definitely on my mind.

Not that it’s a huge deciding factor when I’m face to face with said cake, but one can always have the best intentions and today’s salad has itself in check for a perfect filling of greens to be found at the market with palette of rainbow summer colors that are starting to show up again. Plus, lets be honest, if you eat this salad before the long weekend of chocolate you will nullify Friday’s dietary intake because you were healthy one day and bad the next. It’s fine, balance, it’s what we would call balance.

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Recently the efforts to eat cleaner and overall greener is because of how much better it is, I see food as an investment. The more I invest into good food the better my body will be in the long term and the habits are well introduced to eating this way. Sure cake is great and so are croissants, donuts and chocolate, but you can’t expect great results in body performance when consuming this food regularly.

This light lunch of spring greens or side salad focuses on the flavour in each ingredient, but the mint and coriander is really the topping because this pair of herbs don’t only add great flavour on their own, but they work together. I’d love to hear what you are doing to prepare for summer with your lifestyle?

Spring Greens Salad
Roamingtaste
Serves 4

Ingredients:
1/2 head broccoli, cut into small florets
1 avocado, peeled, pitted and diced
2 stalks celery, sliced
1/2 cucumber, cut into bite size pieces
1/2 cup feta cheese, crumbled
Handful fresh cilantro, finely sliced
Handful fresh mint, finely sliced
Juice of 1 lemon

Directions:
Place the broccoli in a small pot and add enough water to cover. Cook on high heat for 30 seconds, drain.

IMG_9566Place the broccoli, avocado, celery and cucumber on a serving plate and toss.

Add the feta and sprinkle the fresh herbs over the top.

IMG_9571Lastly, drizzle over the lemon and serve immediately.

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Spring Greens Salad

Serving Size: 4

Spring Greens Salad

Ingredients

  • 1/2 head broccoli, cut into small florets
  • 1 avocado, peeled, pitted and diced
  • 2 stalks celery, sliced
  • 1/2 cucumber, cut into bite size pieces
  • 1/2 cup feta cheese, crumbled
  • Handful fresh cilantro, finely sliced
  • Handful fresh mint, finely sliced
  • Juice of 1 lemon

Instructions

  • Place the broccoli in a small pot and add enough water to cover. Cook on high heat for 30 seconds, drain.
  • Place the broccoli, avocado, celery and cucumber on a serving plate and toss.
  • Add the feta and sprinkle the fresh herbs over the top.
  • Lastly, drizzle over the lemon and serve immediately.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/spring-greens-salad/

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