Spring has finally sprung and this means that fresh, seasonal green salads become a regular on the dinner table.
We love shopping at the farmers markets in the northern rivers and whilst one advantage of this is that our fresh produce is local, with very low food miles, it also means we eat seasonally. There are so many benefits to choosing foods that are available in your area during their growing time, with the quality and freshness of the produce being far superior.
As our population has grown and there is increasing demand for availability of all food all year round, crops have been modified to grow in bulk and are often heavily sprayed to resist bugs and disease to ensure this. These additives not only adversely alter the nutrient profile of the crop but are also potentially harmful to our long term health. When grown within their natural time frame, fruit and veggies will thrive with minimal human input gifting us peak ripeness and a rich nutrition profile.
Before science and large industry got involved in agriculture, we would only eat what was available to us at that time, which naturally was the season that produce would grow best in. Not only does eating produce grown in its intended season allow for greater flavour and nutrition but it also allows the environment to cycle through it's natural seasons and resources as it would without excessive human intervention.
Where possible, it's a great idea to shop at your local organic farmers market, supporting our amazing producers and enjoying the goodies that are prospering in your local region at this time. If you don’t have markets near you, try growing a few greens & herbs in your back yard, or in pots on the patio!
Our spring green salad is a reflection of the organic produce available in the northern rivers of NSW area at the beginning of spring, but you can substitute any of these with your own local favourites.
Preparation Time: 30 mins
Cooking Time: 10 mins
Serves: 4 -6 People
We use all organic or biodynamic ingredients
- 6-8 asparagus spears, ends removed
- 1 large head of broccoli, sliced into ‘steaks’
- 2 zucchini, sliced lengthwise
- 1 tbsp cold pressed, extra virgin olive oil
- 4 cups salad leaves, washed & dried
- 1 cup snow peas, sliced diagonally
- 1 avocado, diced
- 1 cucumber, thinly sliced
- Spring onions, finely diced
- 1 cup fresh blueberries (or 1 green apple finely chopped)
- 1 cup fresh mint leaves, shredded finely
- 1/2 cup cold pressed, extra virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp orange rind
- Juice from 2 oranges
- 1 garlic clove, finely chopped
- 2 tsp wholegrain mustard
- ½ tsp high quality salt
- 1/2 cup activated almonds, finely chopped
- 1/3 cup activated pepitas, roughly chopped
- 3 cup hemp seeds
- ½ tsp quality salt
- Turn on grill in oven to high (or use a bbq grill plate if you have one available)
- Place broccoli, zucchini & asparagus on parchment lined baking tray to grill and brush with olive oil. Alternatively toss in olive oil and place on hot bbq.
- Grill or bbq for around 10 minutes until vegetables are lightly charred and softened.
- Remove from heat and allow to cool
- Toss salad leaves, snow peas, avocado, cucumber, spring onions, blueberries and mint in large salad bowl.
- Place all dressing ingredients together in a jar, put the lid on and shake vigorously until well mixed
- Gently mix half of the dressing through the salad
- Top with grilled vegetables and pour over remaining dressing.
- Mix topping ingredients together in a small bowl, then sprinkle over the salad.
Serve with sustainable sourced, grilled fish or add some tempeh for a vegan option.