Who says the Paleo diet is all meat all the time?! Hopefully that misconception is long gone. For anyone that has any doubt, let this salad prove you wrong.
This salad is loaded down with delicious, seasonal vegetables. The radishes provide a good dose of crunch, while the sweet peas give just a touch of sweetness. Incorporate some thinly-sliced asparagus stalk for an interesting twist and top with microgreens or sprouts.
What’s the difference between sprouts and microgreens?
Sprouts are seeds that are just starting to grow. You can actually sprout most seeds at home on your own. Check out this tutorial from Eat Within Your Means for how to sprout your own seeds.
Sprouting helps decrease the phytic acid content of seeds which increases the digestibility. It also helps improve the nutrition content by increasing protein, vitamins, minerals, and antioxidant activity.
Microgreens, on the other hand, are when plants are just beginning to get their leaves. This happens after the sprout phase. You can purchase microgreens at the store most times; you can usually find them either alive or in packages.
You can actually grow your own microgreens since they can be planted indoors and kept in a window sill. If you’re into microgreens, it’s best to plant your own because they are best when they are freshly harvested and they can spoil quickly.
Microgreens have an intense flavor and add a unique texture to your dishes. They’re also considered a nutrition powerhouse because they’re high in antioxidants and vitamins such as C, A, K1, and E.
After a long winter, a refreshing salad is crave-worthy, and this one is made of the best of the season. Get your veggies fresh from your farmer’s market and make it right away for best results.
Spring Vegetable Salad
- 8 cups mixed spring greens such as Boston lettuce watercress, or arugula
- 4 Radishes thinly sliced
- 12 thin asparagus stalks sliced
- 1 cup sweet peas shelled
- Sprouts or microgreens
- 1/2 cup crumbled goat cheese optional – leave out for “strict” Paleo
- 1/2 cup olive oil
- Juice of 1 lemon
Toss the vegetables in a large bowl and drizzle lightly with the oil and lemon juice before serving.
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