Spring Salad

Here is a deliciously light, yet satisfying spring salad that showcases the best seasonal produce you can pick up at the local farmer’s markets this spring.

Simply pick yourself up a bunch of baby greens of any sort (beetroot leaves, spinach, rocket, lettuce, kale), carrot, a few radishes, a nice ripe avocado and a few lemons and you have yourself the basic real food ingredients to whip up this super nutritious salad.

What I love about this dish is that it is chocker block with nutrient dense fresh produce that we can get in season right now. It is a bowl full of nature’s nourishment.

This dish is so versatile too. You can whip it up for a lunch salad bowl for one on a warm spring day, or you can use it as a beautiful colourful side dish teamed with BBQ fish, chicken or steak on those balmy spring nights still gracing us in the early change of season.



Serves 1 as a main or 2 as a side

1 handful of baby green leaves (beetroot leaves, spinach, rainbow chard, rocket, lettuce or kale)

1 carrot (grated or spiralised)

2-3 radishes (finely sliced)

1/2 ripe avocado (sliced)

Sprinkle of pepitas and sesame seeds

1 lemon

1 tbsp olive oil

Pinch of salt and sweet paprika


To assemble the salad all you need to do is toss the (washed) leaves in a little olive oil and pinch of salt, add the grated or spiralised the carrot and thinly sliced radishes and toss to ensure even coating of oil.

Place greens, carrot and radish mix on a plate, top with 1/2 an avocado. Sprinkle with a pinch of sweet paprika for a touch more colour and serve with a wedge of lemon.


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