4 So-Healthy, Spring Salads To Try This Week

8Photo: Courtesy of Lauren Conrad.
From her laid-back, effortless style to a fresh, ahead-of-the-trend beauty aesthetic, Lauren Conrad is a girl after our own heart. So, each week, the born-and-bred California girl and editor-in-chief of LaurenConrad.com will share with us her insider secrets and personal musings. Plus, check out her visually stunning guest pinning here! Next up, Team LC serves up 4 delish salad recipes.
We don’t know about you, but when spring comes around, all we crave are light, fresh foods. Produce is at its best and most abundant this time of year, and nothing tastes as yummy as a big green salad. But, when we’re making salads at home, we’re not always as creative as we’d like to be. And, we often get stuck in our same old kale-and-craisins rut. So, we enlisted chef Marlene Bernstein of Savour This Moment to share four seasonal salad recipes with the freshest spring ingredients.
All of these salads look and taste gourmet, but they’re easy enough to whip up for lunch or a light dinner. And, the best part is, they’re packed with nutrients from healthy fruits and veggies. Check out the recipes below!
The Raw Salad
4 cups of arugula
2 yellow beets, sliced thin
1/2 cup of grape tomatoes, cut in half
2 carrots, sliced thin
2 radishes, sliced thin
1/4 cup of raw walnuts, broken into pieces
Raw Dressing:
3/4 cup pressed olive oil
1/4 cup lemon juice
1 tsp raw honey
1/2 tsp raw ginger, grated
salt + pepper to taste
7Photo: Courtesy of Lauren Conrad.
Peel the exterior of the carrots and beets and using a mandolin, slice the beets, carrots and radishes into thin rounds. Cut the tomatoes in half. Plate each ingredient vertically in a line right next to one another.
Mix all dressing ingredients in a blender and pulse until the dressing has emulsified.
Serve salad together with dressing.
5Photo: Courtesy of Lauren Conrad.
The Spa Salad
3 to 4 cups of arugula
1 blood orange, segmented
1 kiwi, sliced into rounds
1/8 to 1/4 cup crumbled sheep feta
Blood Orange Vinaigrette:
3/4 cup olive oil
1/4 cup blood orange juice, squeeze from leftover orange
1 tbsp apple cider vinegar
1/2 tsp Dijon mustard
salt + pepper to taste
6Photo: Courtesy of Lauren Conrad.
To segment your orange, begin by cutting off both ends. Place the orange on one of the flat ends and using a sharp knife remove the peel and pith (the white part) until the flesh of the orange is exposed. The lines that separate each segment are now exposed, cut inside each line until the segment is released from the orange and you have a perfect segment.
To create kiwi rounds, begin by cutting off both ends. Place the kiwi on one of its flat ends, and using a sharp knife, remove its fuzzy exterior. Next, lay the kiwi on its side and cut into rounds.
Combine vinaigrette ingredients in blender and pulse until emulsified.
Assemble the salad by mixing together the arugula, blood orange, and kiwi. Toss with blood orange vinaigrette and sprinkle with feta crumbles.
3Photo: Courtesy of Lauren Conrad.
Green Pearled Couscous Salad
2 cups of couscous
1 head of broccoli or broccolini, cut into florets
1 bunch of asparagus, slice lengthwise into thin strips
2 cups spinach
2 zucchini squash, diced
1/4 cup of parsley, finely chop
4Photo: Courtesy of Lauren Conrad.
Bring either salted water or salted vegetable stock to a boil. Blanch broccoli and asparagus in the boiling water for approximately 30 seconds or until bright green, and then set aside.
In the same pot of water, cook the couscous as you would pasta until it is al dente. Strain, set aside, and toss with a light layer of olive oil so the pearled couscous does not stick together.
Coat a saucepan with olive oil and sauté zucchini squash. Season with salt and pepper, and then place off to the side. Next, wilt spinach in a sauté pan and season with salt and pepper. Set aside.
Mix couscous, broccoli, asparagus, spinach, zucchini, and parsley together. Toss with your favorite vinaigrette.
Place in the refrigerator until serving. Serve cold or room temperature.
1Photo: Courtesy of Lauren Conrad.
Burrata Salad
2 cups of spinach
2 Hachiya persimmons, half moon shaped slices (remove seeds)
5 strawberries, cut in quarters
1/4 red onion, sliced thin Burrata
1 ball of burrata
2Photo: Courtesy of Lauren Conrad.
Place burrata at the end of the plate.
Mix together spinach, persimmons, and strawberries, and arrange next to the burrata.
Spread red onion on top of spinach salad.
Dress with your favorite salad dressing. (We love Savour This Sauce’s Thai Chili Cilantro salad dressing.)
Which one of these tasty spring salads are you going to try first? The Raw Salad is calling our name!
XO Team LC

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