Written by MELANIE BRYANT
Once spring arrives, we slowly begin to shift our tastes away from comforting stews and bowls of piping hot soup and we rediscover an almost forgotten array of fresh produce. Take a step into any produce section, or better yet, wind your way through the stalls at the farmers market, and everywhere you look it’s a feast for the eyes. Spring is just the beginning of things and as the season moves along there are more and more colorful, vibrant vegetables tempting their way into our kitchens.
Fruits and vegetables are a powerhouse of nutrients, rich in vitamin A and vitamin C, they provide heart-healthy fiber, power up the immune system, and provide extra energy.
Best of all, when you’ve been eating a vegetable-rich diet, you will undoubtedly receive many compliments on your skin; people will wonder what you’ve been doing and most likely, be a little envious of your vitality.
And the good news with fruits and vegetables is that there’s a lot more to them than just their nutrient value. They are naturally high in antioxidants; an antioxidant is a molecule that prevents your cells from oxidation. Oxidation is destructive to the body and most often occurs because of stress. Once your cells oxidate, your body is more prone to disease and while that’s a long-term effect, there’s a short-term effect that is immediately visible–to your looks. Without those amazing antioxidants in fruits and vegetables, your skin is likely to look lifeless and dry and you’re more prone to sun damage and even wrinkles.
Spring is the perfect time to treat your skin and your palate to a delicious salad that tops the charts in nutrients and antioxidants; full of fiber and rounded out with high-quality protein, this salad will keep you full, stabilize your blood sugar and satisfy your sweet-salty-crunchy cravings.
The Beauty Bowl
- 2 big handfuls of Spring Mix, or mixed greens
- 1/2 cup of blueberries
- 8 strawberries, sliced
- 1 stalk of celery, thinly sliced
- 1 small handful of sugar snap peas, washed and thinly sliced
- 2/3 cup diced, cooked chicken (skinless breasts or thighs work really well)
- 2 tablespoons crumbled blue cheese or feta cheese
- 2 tablespoons sliced toasted almonds
- Olive oil
- Champagne vinegar
- Salt and pepper to taste
- Put all ingredients except cheese, almonds, oil and vinegar and salt and pepper into a bowl and toss to mix well.
- Drizzle with olive oil and a few splashes of champagne vinegar; toss.
- Season to taste.
- Divide between two salad plates and top each salad with 1 tablespoon of crumbled cheese and one tablespoon of almonds.
Want more recipes like this? Be sure to check out CURVY Magazine Issue 02